Tag: dough

Fillo dough with mushrooms – Italian Cuisine

»Mushroom omelette - Misya mushroom omelet recipe

Clean the mushrooms with a damp cloth, remove the stems and cut into slices and then in half. Sauté a clove of garlic in the pan with the oil, then add the mushrooms and cook for about ten minutes.

Raise the garlic clove then add the crumbled sausage, salt and pepper and cook for another 5/10 minutes and until the cooking liquids are completely dry.

Roll out the filo pastry and brush each sheet with a little oil. Arrange on the side along the filling creating a strip of a couple of cm of width. Wrap the filo pastry on itself until it forms a long roll.

Proceed in this way for all the sheets. Once the 4 snails have been obtained, place them on a baking sheet covered with parchment paper.

Brush the surface with a little oil and honey, then sprinkle with sesame and poppy seeds.
Bake in a convection oven preheated to 200 ° C for 10 minutes or in any case until the surface of the cottages is golden brown.

Remove from the oven, the mushroom fillo snails, let them cool and serve.

Basic dough recipe for pizza – Italian Cuisine

the basic pasta for the Sale & Pepe pizza


There basic dough for pizza is a leavened dough made of flour, water, brewer's yeast, oil and salt, essential for preparing at home not only the classic thin pizza mozzarella-anchovy or to the Roman but also trousers, Small pizzas, panzerotti , pizzelle is buns of all types.

There basic dough for pizza it's a Salt & Pepper recipe easy to prepare even without a mixer; the result is a soft and sticky dough that, once leavened, is easy to spread and, when cooked, becomes crunchy, tasty, fragrant and well blended. If you are a patient person and you have experience in the kitchen, you can try to reduce the amount of yeast and increase the leavening time to obtain a dough with the same characteristics listed above but with less yeast.

Preparing a good dough for pizza, even if it seems so simple, is an art! There are many factors that influence its success: from the choice of flour to the temperature of the mixing water or that of your kitchen. But, the basic dough for pizza it's a recipe of Salt and pepper well tested to bring 2 Neapolitan pizzas or a large focaccia in the pan in just 4 hours. So, are you ready to knead? Wear the apron today basic dough for pizza we knead it together!

Step by Step

    • 1
      the basic pasta for the Sale & Pepe pizza
    • How to prepare the basic pizza dough

      1) To prepare the basic dough for pizza put the brewer's yeast chopped in a bowl, pour over a small glass of warm water and dissolve it, stirring with a wooden spoon; add it sugar and 1 handful of flour and mix, mix vigorously, until you get a soft, smooth and homogeneous batter; cover the bowl with a cloth and let it rise in a warm place for about 30 minutes.

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      the basic pasta for the pizza Salt & Pepe recipe
    • 2) Collect the rest flour on the pastry board and widen it in the center to form a fountain.

    • 3
      the basic pasta for the pizza Sale & Pepe foto
    • 3) Transfer the leavened dough to the center of the fountain and distribute all around on the flour the salt, so that it is not in direct contact with the yeast.

    • 4
      the basic pasta for the pizza Salt & Pepe image
    • 4) Add theextra virgin olive oil, gradually pour about 200 ml of warm water and in the meantime begin to knead with your fingers, gradually bringing the flour inside to form the basic dough for pizza.

    • 5
      the basic pasta for the pizza Salt & Pepper preparation
    • 5) When it is completely mixed, collect the dough e lavoralo energetically with plenty of hands for about 15 minutes; collect with a spatula also the part remaining adherent to the pastry board: if the dough is too hard, soften it again with 1-2 tablespoons of warm water, if too soft, sprinkle with a little flour. In the end you will have to get 1 compact but malleable paste.

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      the basic pasta for the Sale & Pepe pizza step
    • 6) Form a ball with the dough and lightly flour it.

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      recipe the basic pasta for the Sale & Pepe pizza
    • 7) Transfer the pasta into a large, lightly floured and practical bowl on the surface, with a knife or kitchen scissors, a cross cut.

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      foto the basic pasta for the Sale & Pepe pizza
    • 8) Cover the pasta with a damp cloth and leave it bump up in a warm place from 2 to 3 hours.

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      immagine the basic pasta for the Sale & Pepe pizza
    • 9) Completed the leavening the basic dough for pizza it will have doubled its volume and will be ready for use.


Focaccia di Recco – Treating Myself

When I treat myself to a personal “food wish,” it’s usually something I’ve eaten out and become obsessed over, and this episode is a classic case. There’s a Ligurian restaurant called Farina near us, and I’ve become a full-blown focaccia di Recco stalker. 

After watching them make it in front of me so many times, I had to give it a try. It doesn’t look like the focaccia most of us are used to, but come to find out, “focaccia” simply means any flatbread cooked in a hearth, and varies region to region.

This particular example hails from Recco, and is nothing more than some Stracchino cheese trapped in between two, super-thin layers of dough. The dough is nothing more than flour, water, olive oil, and salt; but thanks to a very hot oven, and this probably ancient technique, some serious flatbread magic happens.

As I confess in the video, I was scared to use too much cheese, but I’ll use more next time. At Farina, you can see a thin layer of the molten Stracchino oozing out between the layers. My Crescenza cheesewas basically absorbed, but while you couldn’t see it, you could certainly taste it, and it was amazing.

The obvious question is, can you add other fillings to this? Yes, but don’t. It’s perfect…as long as you find the cheese. Please, find the cheese (no substitutions will be offered #toughlove). 

 By the way, I’m officially recommending the quarter sheet pan seen herein, which is what they use in the restaurant, but I think a round tart pan would work as well. In fact, from what I see online, the round pan seems to be the standard. I can’t wait to try this again, and sincerely hope you give it go as well. Enjoy!

Ingredients for 2 small or 1 large Focaccia di Recco
*2 cups all-purpose flour (9.5 by weight)
1/2 cup plus 2 tbsp water           
1 tbsp extra virgin olive oil
3/4 tsp fine salt
*use enough flour to form a soft, but not too sticky dough. Knead for about 5-6 minutes to from a smooth, elastic dough. Let rest 1 hour at room temp.
12 oz Crescenza or Stracchino cheese (6 oz for each focaccia) 
extra virgin olive oil and sea salt, to taste for the top
Bake at 500 degrees F.for about 6-7 minutes, or until well-browned

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