Category: recipes of Italian cuisine

Pizza without dough: recipe – Italian Cuisine

Pizza without dough is an infallible procedure for having a good homemade pizza, crispy at the right point and well leavened. It's a recipe for beginners, it just takes a little patience!

Pizza has always been made at home in my family. My mom for Sunday evening, I usually for Saturday. But to tell you that it has always turned out well, no, this would be lying!
My mom's attempts are stoic, different doughs, with the boiled potato, without, long leavening, fast leavening, little yeast, a little more. I remember dough so elastic that to keep it stretched you would need to point it to the table with nails. And sometimes it was so crunchy that as a child you feared for your already rocking teeth. It was still good. Always.
My pizzas, more advanced temptants in the mediums – strong flours, sourdough, 3D ventilated steam oven – but very poor in results. There Homemade Pizza it's not as easy as you think.

Then one day I tried the pizza without dough.
The pizza without dough I discovered it thanks to my previous life as a blogger, because at least a decade ago the pizza without dough by Paoletta, famous food blogger, had become a real trend among online mixers. From then on, my life as a home-made pizza chef has changed.
Here is his recipe, which I also used this last weekend for pizza – with cherry tomatoes, onion and bacon – which you see above in the photo.

Pizza without dough recipe

Ingredients

400 gr of flour 0
300 ml of water
2 tablespoons of extra virgin olive oil
1 tablespoon of potato flakes (those for instant mashed potatoes)
2 teaspoons of salt
1 teaspoon of malt or honey
10 gr of brewer's yeast

Method

The nice thing about pizza without dough is that you really don't need to knead. The only thing you need is a little patience, because it is a slow rising pizza, so you will need 24 hours to prepare it.

Pizza without dough day 1: the dough

First of all mix the dry ingredients together: flour, potato flakes, salt.
In the water, at room temperature, melt the brewer's yeast with the malt (or honey). Let the yeast wake up in a few minutes. Then pour the water on the flour and immediately the oil and mix the ingredients. To do this you have to knead very quickly for one minute, just to mix the ingredients.
You will have a very very soft dough, do not imagine just the ball of pizza dough. The dough is very moist and that's okay. Then cover the bowl with plastic wrap and leave in the refrigerator for 20 hours.

Pizza without dough day 2: the folds

After 20 hours, take the dough out and leave it rest at temperature environment for two hours.
Pour a little semolina flour on your surface, take the dough and divide it into two parts.
With well-floured hands take one part at a time and proceed to do the folds: in practice, the system of folds involves taking the dough and once it is spread slightly fold it over itself three times, as is also done with puff pastry.
I'll put my drawing on it to make the passage more understandable.

Pizza without dough day 2: in the oven!

After making the folds, leave the dough covered with a damp cloth for at least 20 minutes.
Meanwhile, heat the oven – preferably if ventilated – to 250 °. It must be very hot, so really wait for it to be at temperature and while you do it, grease two 33 cm round trays. in diameter and roll out the pizza. Season to taste and bake for 20 minutes.

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Roman-style fettuccine, the recipe – Italian Cuisine

A dish of the peasant tradition that is re-proposed in all the best-known taverns in Rome and Lazio

There are dishes that are nothing short of representative of a culture, a way of life. For the way they are cooked, for the ingredients that compose them, for the fact that they have been handed down (and evolved) from generation to generation. The Fettuccine Alla Romana I'm one of them. Always cooked in the homes of farmers, over time they have become an inevitable dish on the cards of the best-known trattorias in Rome, but also in the rest of Lazio. The reason for this success? Simple ingredients that give the recipe an unmistakable flavor and above all the certainty of enjoying a true dish.

The giblets, the waste that has become the main ingredient

As often happens, some ingredients deemed waste have become then essential for creating a traditional dish. So it happened for the giblets or entrails of animals, in this case of chicken, of which they are part liver, heart and stomach. Once reserved for servants (chicken meat was only for gentlemen), they were then used to prepare a soup with dry bread. Over time the tomato was added and thus became a condiment for pasta, appreciated for its strong and particular taste.

Handmade fettuccine

You have little time, but don't want to give up this rustic dish? No problem, choose some homemade fettuccine and the result will be assured. Do you want to get your hands in the dough instead? Here's how you can prepare homemade fettuccine. Take 600 g of flour, 6 eggs and a little salt. Put all the ingredients in a bowl and work them with a whisk until a smooth and homogeneous mixture is created. Cover with plastic wrap and let the dough rest for about 30 minutes in a cool place. Then spread it with the help of a rolling pin on a floured pastry board and work it until you get a very low sheet, about half a centimeter thick. With a knife, cut many strips about 1 cm wide and place them on a floured tray to avoid sticking to each other. You will have amazing Roman-style fettuccine.

The recipe for Roman fettuccine

Ingredients for 4 people

400 g chicken giblets, 450 g egg fettuccine, 1/2 glass of red wine, 1 clove of garlic, 50 g butter, extra virgin olive oil, 500 g tomato sauce, salt, marjoram.

Method

Cut the chicken giblets into small pieces and put them in a pan with a clove of garlic, marjoram, 30 g of butter and a drizzle of oil. Deglaze with the wine and when this has evaporated, add the tomato and cook for about 50 minutes, on low heat. As soon as the sauce is ready, boil the egg fettuccine in plenty of salted water, drain and then pour them into the pan with the giblets. Sauté a minute, add the remaining butter and then serve.

In the tutorial some more tips

The orecchiette softened, the recipe – Italian Cuisine

The orecchiette ammollicate are a first of the Lucanian tradition, and are seasoned with simple ingredients such as bread crumbs and extra virgin olive oil, as farmers did when there was nothing to eat

The orecchiette softened they are a typical dish of Southern Italy, and in particular of Basilicata and Puglia. For this recipe the characteristic round and concave shape pasta is used, almost as if it were a small ear (and hence the name), prepared by hand by the housewives.

The history of the orecchiette

This curious pasta shape boasts very ancient origins. In 1500 they were already mentioned in a notarial deed found in the archives of the church of San Nicola di Bari, in which the owner of a bakery, in transferring the business to his daughter, indicated that the latter's dowry was to prepare the famous "Recchjetedde". The orecchiette have always been prepared with durum wheat flour, water and salt and are part of that pasta "Dragged" precisely for the gesture of the women to pull the dough on the pastry board with their fingers, giving it the classic rough appearance on the outside and smooth on the inside.

Ammollicate, a simple but tasty recipe

The orecchiette ammollicate belong to the peasant tradition of people capable of get by with what little was there. In this case of the healthy extra virgin olive oil and the crumbs of the advanced dry bread, which were fried together with a clove of garlic, for an extra touch of aroma. If then anchovies were available, they would join together to give more flavor to the dish.

And now the recipe for softened orecchiette

Ingredients

500 g fresh orecchiette, 10 salted anchovies, 2 cloves of garlic, 200 g dry bread crumbs, extra virgin olive oil.

Method

Rinse the anchovies under running water and dilute them, then dry them with a paper towel. In a pan, brown the peeled garlic cloves in a little oil and then add the bread crumbs, making sure they do not burn. In another pan, put oil and then the coarsely chopped anchovies with a knife. Cook them until they flake completely and become a cream. Meanwhile, boil the orecchiette in abundant (unsalted) water and once they are ready, drain them, keeping two tablespoons of the cooking water. Add the orecchiette pasta with the cooking water to the pan with the anchovies, mix well and then sprinkle everything with the toasted bread crumbs. Serve immediately.

The variant with the turnip top

To give this dish an even more "regional" flavor, you can combine the orecchiette cooking water turnip greens, typical vegetables of Southern Italy, of which leaves are eaten and the small inflorescences that grow among the most tender buds. They are cooked in a short time together with the orecchiette, in the same cooking water, drained, squeezed and then browned for a few minutes in a pan with oil and a clove of garlic. Once ready, add them to the anchovies, the pasta and serve with the dusting of toasted bread.

In the gallery some more suggestions for a special dish

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