Instead Yes! Today we are talking about "pizza and figs". But do you know the etymology of the saying "not pizza and figs"? We will explain it to you. First of all, when we say “not pizza and figs” we are referring to an object, a quality or a situation that has a certain value or to which we want to attribute a certain importance. The saying of Roman origin wants to combine two typical dishes of Italian cuisine that do not have an excessive cost, the Pizza, which has always been considered as a cheap food and i figs, at no cost if collected directly from the tree. Therefore, the two foods, pizza and figs, in the popular saying represent the "food of the poor" and, with the expression "not pizza and figs" we really mean "it is not just any thing"! Interesting, right? Yes, the Italian language is as beautiful as it is fun and curious! The proverbs that have food as their protagonist, in the Italian language, are many. For example, "Appetite comes with eating", "A full stomach thinks better", "Everything makes broth" and so on, are true proverbial expressions that we make extensive use of but perhaps without knowing their true origin.
But today we want to talk to you about pizza and figs, a combination that fits perfectly with this saying… have you ever tried to eat them together? A delight!
Pizza and figs, the recipe
Yes, we couldn't not let you taste it! Here's what you'll need to make one for 6 people: 350 g of flour 0 + that for the work surface – 20 g of fresh brewer's yeast – 300 g of sliced raw ham – 12 figs – extra virgin olive oil – 3 g of salt (the tip of a teaspoon coffee).
1. Dissolve the yeast in half a glass of warm water (about 80-100 ml). Fill another glass with warm water and dissolve 3 g of salt and 1 tablespoon of oil.
2. Now, sifted the flour in a large bowl, create a hole in the middle, pour the water with the yeast and start knead gradually adding the mixture of water, salt and oil. The time has come to do rest the dough for 15 minutes.
3. When finished, take it back and work it on a pastry board folding it back on itself and dusting the worktop with flour to prevent it from sticking. Then, put back the pasta in the bowl, cover it with a damp cloth and do it rest for 24 hours in the refrigerator.
4. The day after, resume the dough and let it grow at room temperature for about 2 hours. After 2 hours, put the dough on a floured pastry board and roll it out with your fingertips.
5. Arrange the pasta on an oiled baking sheet and place it in the lower part of the oven preheated a 200 ° for about 10 minutes. Then move the pan to the central part of the oven e carry on cooking for 10-15 minutes.
6. Remove from the oven the pizza, let it cool and cut it in 6 parts. Garnish each slice with thinly sliced ham and fig wedges.
Yes, even figs have a salty soul. The tastiest and tastiest combinations are those made with goat cheeses, gorgonzola or mascarpone, or those with cured meats. Place slices of raw ham, speck, coppa or lard on the fig wedges and you will feel what goodness! Indeed, precisely because these combinations are so good you will say "yes, not pizza and figs".
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