Recipe below pictures:
Ingredients: 25 gr fresh baker yeast 1 tsp sugar 1 ½ cup, (3 dl) water 4 cups (500 gr) unbleached, bread, or all-purpose flour, chilled 2 tsp salt 1/4 cup (0,5 dl) olive oil
- Put the yeast and sugar into a small bowl. Add the water. Mix it all up until the dry yeast dissolves and leave it for about 5 minutes.
- In the meantime, sift flour into a large bowl and add salt. Once the yeast is ready, pour it into the bowl with the flour.
- Mix the flour / yeast until it’s not coming together anymore – you’ll probably find that it’s sticking together in clumps but not into one big clump. Add a little more of warm water if necessary and some olive oil and keep mixing until it starts forming into one mass.
- Turn the dough out onto your work surface and start kneading it by hand. Make sure you make lots of pulling and tearing motions to really break up the glutens in the dough. If it’s still a bit dry. If it’s sticking to your hands sprinkle on a little flour. You should end up with a smooth springy dough after about 5 minutes of kneading.
- Coat the dough ball with a thin layer of olive oil, and place it in the bottom of a large mixing bowl which has also been coated on the inside with olive oil. Stretch a piece of kitchen film over the top of the bowl and set it in a warm place. Allow the dough to rise, undisturbed, for 30 minutes. Take the raised dough mass out of the bowl and cut it in half with a knife. Take the raw dough portions and separately pat them down flat on a cutting board to press out and release the air that has developed inside them.
- Working with the dough at room temperature, roll out each dough ball into thick circle, (35 cm) in diameter. “Pan” the dough into a pizza pan, then let the panned dough “proof” for 5 to 10 minutes in the pan before adding your best pizza sauce, cheese and toppings.
Ingredients: 2 1/2 tb olive oil 1 finely chopped onion 1 finely chopped garlic 500 gr Italian plum tomatoes, coarsely chopped, undrained 2 tb tomato puree (level) 2 tsp dried oregano (crumbled) 20 fresh basil leaves finely cut 2 ts sugar (scant) 2 ts salt freshly ground black pepper
- Pour olive oil into a large skillet, and place over medium heat, add the onions and garlic and using your hands, squeeze tomatoes to crush them adding them to the warm olive oil, along with the remaining ingredients.
- Cook over medium-low heat, breaking up tomatoes with a wooden spoon, and simmer until the sauce is thick ( 10\15 min).
- Season the pizza with this sauce adn shredded fresh mozzarella, then cook in hot oven for 20 minutes
RISOTTO CON ZAFFERANO E ZUCCHINE
600 g. Italian Rice ( arborio or any other starchy typology)
6 green zucchini
6 tbs olive oil
2 bags of saffron
120 gr parmesan cheese
2 white onions
2 garlic cloves
Fresh made vegetable stock (made by boiling in water fresh vegetables and herbs)
1 glass dry white wine
OliIve oil – salt – pepper
Sauté the chopped onions in 3 tbs olive oil until transparent, add the rice and cook it with the onions until toasted, add the wine & let it evaporate. In another frying pan sauté the zucchini cut in very small cubes with the crushed garlic unil soft, then add them to the rice and keep on cooking for a couple of minutes and start adding the fresh vegetable stock, little at time. Always keep the rice covered with the stock and let it simmer over medium flame for about 20\22 min.
Just before the rice is fully cooked add the saffron by melting it in a cup of stock, then add salt and pepper.
Turn off the flame and add the rest of olive oil and grated parmesan cheese.
Serve with fresh basil leaves and fresh pepper.
DARK CHOCOLATE TART
For the chocolate pastry
- 225 g flour
- 25 g cocoa powder
- 150 g butter, cubed
- 100 g caster sugar
- ½ vanilla pod, seeds only (optional)
- 1 egg, lightly beaten
For the chocolate filling
- 250 ml fresh cream
- 80 ml milk
- 300 g dark chocolate, (minimum 70% cocoa), roughly chopped
- 3 eggs
- 125 g caster sugar
- Vanilla Ice Cream
- For the pastry:sift the flour and cocoa powder into a bowl and stir in the sugar and vanilla seeds. Rub the butter into the flour mixture until it resembles coarse breadcrumbs.
2. Gradually mix in the egg until the dough just comes together (you may not need all the egg). Shape the dough into a ball, wrap it in cling film and rest in the fridge for 1 hour.
3. Remove the dough from the fridge and roll out into a circle slightly larger than a 24cm flan ring. Use the rolling pin to lift the dough and carefully drape it into the tin. Gently press the dough down into the corners of the tin and trim off any excess. Chill for 15 minutes.
4. Preheat the oven to 180C/160C fan/gas 4. Line the pastry case with a piece of greaseproof paper and fill with baking beans. Bake blind in the oven for 25 minutes then remove the baking beans and paper and continue cooking for a further 5 minutes. Set aside to cool.
5. For the chocolate filling: Pour the cream and milk into a pan and bring to scalding point.
6. Pour the hot cream and milk over the chocolate pieces and mix quickly and firmly, using a small balloon whisk, until you have a smooth, glossy mixture. Beat in the eggs and sugar then pour the mixture into the cooled pastry case. Let sit and serve cold.