Tag: original

High and soft pan pizza: the original recipe – Italian Cuisine

all the steps to do it really well


The secret of a thick and fluffy pizza? In our opinion there are two: the mix of flours and the leavening several times. Try our recipe

There are those who love thin and crunchy pizza and those who love deep pan pizza.
If you are part of the second category of people you should definitely try this recipe.
To make it, we use a mix of flours that will make the dough well hydrated.

The recipe for pizza in a high and soft pan

Ingrediants

For the pizza base
250 g of Manitoba flour
250 g of flour 00
375 g of water at room temperature
10 g of fine salt
50 g of extra virgin olive oil
3 g of fresh brewer's yeast

For the margherita pizza topping
200 g of tomato puree
300 g of mozzarella
Extra virgin olive oil to taste
Salt to taste

Method

In a large bowl, mix the flours with the yeast and water.
Work well with your hands and when you have obtained a homogeneous mixture, lift a flap of external dough and bring it towards the center and continue to form the gluten mesh.
Add the salt and then the oil and knead the dough again until you get a smooth, soft and uniform ball.
Cover the bowl with cling film and let it rest for 10 minutes at room temperature.
After this time, resume the dough and make folds from the outside to the inside and let it rest for another 10 minutes.
Repeat this operation twice, then cover and let rise for two hours.

Once doubled, resume thedough and give it two reinforcement folds lifting it with both hands and tipping it forward.
Spread it out on a greased baking sheet with the help of your hands and never with a rolling pin.
With slightly wet or greasy fingertips, create small holes and spread the dough. Let it rest for 20 minutes and then continue to widen it a bit without insisting too much otherwise it breaks.
Then season it with the tomato puree, a pinch of salt and a drizzle of oil and bake at the maximum temperature (230 ° -250 °) of the static oven for 20 minutes.
Then add the mozzarella and continue for another 10 minutes.

Seasonings to taste

We have proposed the Pizza Margherita version because it is the one that everyone agrees on, but you can prepare other types of pizza with the same high and soft base.
You can simply add some olives, or of the anchovies for a simple but tasty pizza.
Or you can do it without tomato, but only with mozzarella cheese And mushrooms or baked ham And artichokes.
You can also divide the dough into several parts to prepare single-portion pizzas.
Finally, you can leave the simple base without condiments and you will get a delicious focaccia to use instead of bread or to fill as you like for a quick lunch or a snack.

In the gallery, other tips for preparing pan pizza at home

Our homemade pizzas

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How to make struffoli: the original recipe – Italian Cuisine

How to make struffoli: the original recipe


Many small golden balls, held together by a generous amount of honey and decorated with sweet sugars and candied fruit. Here is the traditional recipe from Campania to make struffoli

In Campania it is not Christmas without the struffoli! They are made in all families and each jealously guards their traditional recipe.

What are struffoli and the meaning of the name

The struffoli are made with a simple dough made with flour, eggs, sugar, butter and aniseed liqueur. The dough is then worked to form a cylinder and it seems that the name "Struffolo" derives precisely from this operation of "rub" and roll the dough before slicing it into many small pieces all the same.
The dough balls typically come first fried and then glazed with honey and colored sprinkles. Regarding the shape you can opt for the classic pyramid or arrange the struffoli in the shape of a donut. Making struffoli at home is simple but obviously it is a long and painstaking operation.

Struffoli: the original recipe

Beautiful to look at and very sweet to eat try to make them struffoli following ours original recipe and you will get a great result! If you want softer struffoli you can add a level teaspoon of baking powder to the dough while for frying you can replace the peanut oil with lard for frying.

Ingredients for 10 people

for the dough:
400 g of flour 00
80 g of cold melted butter (or 60 g of lard)
40 g of granulated sugar
3 medium eggs
2 tablespoons of anise or rum liqueur
grated zest of 1 organic orange
grated zest of 1 organic lemon
1 pinch of salt

for frying:
1 liter of peanut oil

to decorate:
300 g of honey
50 g of mixed candied fruit (cherries, orange peel, cedar)
2 tablespoons of powdered sugar
sugared almonds and colored sugar to taste

Method

Sift the flour into a large bowl. Add the salt, the grated citrus peel, the sugar, the cold melted butter (or lard) and liqueur. Mix coarsely with a spoon until you get a sandy mixture. Make a hole in the center and add the egg. Now mix with your hands until the mixture is smooth and homogeneous. Form a block, wrap it in cling film and let it rest at room temperature for 30 minutes.

After this time, resume the dough and detach a piece of about 50 g. Form a cylinder with a diameter of 1 cm and with a small knife remove many small pieces 1 cm wide. Continue like this for the rest of the dough. If you want to get round balls you have to shape every single piece of dough with your hands.

Pour half of thefry oil inside a steel saucepan with high sides and put on the stove. Fry a few struffoli at a time and if foam forms on the surface, remove it with a slotted spoon. The struffoli will cook in 30-40 seconds and during frying move them with a ladle to cook them evenly. Retrieve them with a slotted spoon and drain them on absorbent paper for fried food. Proceed in this way until all the struffoli are fried and use several sheets of absorbent paper to absorb excess oil.

In a large saucepan, which must contain all the struffoli, pour the honey and the icing sugar and melt over very low heat, stirring with a spoon. Remove the saucepan from the heat, add the struffoli, most of the sprinkles and sugars and mix well so that each ball is sprinkled with honey.

Finally, also add i candied fruit and keep mixing. Transfer the struffoli to a serving dish and shape them immediately giving them the desired shape. Complete with the remaining sugared almonds and serve immediately. Alternatively, pack the struffoli for a delicious homemade Christmas gift.

Browse the gallery for all the photos and further tips!

Christmas appetizers to make the day before: 5 original ideas – Italian Cuisine

Christmas appetizers to make the day before: 5 original ideas


Some do not even require the use of the oven and are the solution to what you were looking for if you want to make Christmas appetizers the day before!

This year a Christmas do not get caught unprepared and play in advance by making the appetizers already on day before. This way you can concentrate on the main courses and have more time to devote to your guests!

Goat and grape cheese balls with pistachio, pomegranate and flax seeds

A tasty one vegetarian Christmas appetizer which is prepared the day before and must rest in the fridge for at least 12 hours.

Ingredients for 4 people

12 large grapes of table grapes
150 g of fresh goat cheese
15 g of chopped pistachios
15 g of flax seeds
15 g of pomegranate grains

Method

Wash the grapes well and pat them dry with absorbent paper. In a bowl, work the goat cheese with a spatula until it becomes very creamy. Cover each grape entirely with the cheese and give it a circular shape with wet hands. Roll 4 balls in the chopped pistachios, 4 in the pomegranate grains and 4 in the linseed making them adhere well. Complete by sticking a toothpick into each ball and let it rest in the fridge until ready to serve.

Boiled eggs stuffed with salmon

Beautiful to look at and definitely tasty, they cannot be missing cold Christmas appetizers which can be prepared in advance.

Ingredients for 4 people

250 g of smoked salmon
150 g of fresh spreadable cheese
6 large fresh eggs
parsley to taste
Salt to taste.
black pepper to taste

Method

Put the eggs in a saucepan covered with water and bring to a boil. From the boil, cook for about ten minutes then turn off the heat and cool the hard-boiled eggs under running water. Shell them, cut them in half and remove the yolks. In a bowl put the firm egg yolks, the spreadable cheese, the smoked salmon leaving 50 grams for the final decoration, a sprig of chopped parsley, a pinch of salt and pepper. Mix with a fork and blend everything.
Transfer the mixture into one sac à poche and stuff the empty firm egg whites. Add a piece of salmon and a parsley leaf on each half and leave in the fridge until ready to serve.

Baskets of shortcrust pastry with Russian salad

L'Russian salad it's a classic starter of the parties that you can prepare in advance: here is our version to serve it as an elegant finger food.

Ingredients for 4 people

200 g of mayonnaise
150 g of peas
150 g of carrots
6 medium potatoes
2 hard-boiled eggs
extra virgin olive oil
Salt to taste.
pepper as needed.
pasta brisee

Method

Peel the potatoes and peel the carrots. Cut the potatoes and carrots into 0.5 cm cubes. Steam i peas, the carrots and the potatoes taking into account that they have different cooking times. Start with the peas, then after 8 minutes add the potatoes and after another 10 minutes the carrots and cook for a further 5/6 minutes.
When the vegetables have cooled, cut the shelled hard-boiled eggs into cubes and gently mix everything together with a teaspoon of oil. Season with salt and pepper and add the mayonnaise. Transfer the Russian salad to the fridge for at least a couple of hours before serving.
Grease and flour 10 cavities of a muffin mold then line them with the shortcrust pastry. Prick the bottom with the tines of a fork and cook in a preheated oven at 180 ° C in static mode for 20 minutes or until the baskets are golden. Remove the baskets from the oven and let them cool. When ready to serve, stuff the baskets with plenty of Russian salad!

Stuffed mushroom heads with walnuts and gorgonzola

To do this Christmas appetizer very creative, get yourself Champignon mushrooms with a firm hat. By preparing this appetizer the day before, the following day you only have to reheat it briefly in the oven before serving!

Ingredients for 4 people

100 g of sweet gorgonzola
20 g of shelled walnuts
12 fairly large champignon mushrooms
2 pork sausages
2 slices of sandwich bread
1 clove of garlic
parsley to taste
Salt to taste.
extra virgin olive oil to taste

Method

Gently wash i mushrooms, remove the final part of the stem and separate the latter from the cap. Cut the stems into cubes and sauté them in a pan with a little extra virgin olive oil and the poached garlic clove. Season with salt, add the parsley minced and after a couple of minutes add the sausages without the skin and reduced to small pieces. Bring to cooking.
Put the sliced ​​bread in a blender without the crust, the walnuts and the mushroom mixture. Blend briefly until you get a coarse mixture.

Preheat the oven to 180 ° C in static mode. Take a baking tray and cover it with parchment paper. Arrange the mushroom heads inside with the empty part facing up. Place a cube of gorgonzola cheese and a little of the sauce based on sausage, mushrooms and walnuts inside each head. Cook for at least 25 minutes or until they are golden on the surface. Turn off the oven, remove the pan, place an additional piece of gorgonzola on top of each mushroom and bake again without turning on the oven. When the cheese is melted, take it out of the oven and let it cool. Then transfer the stuffed champignon heads to the fridge until the following day. Remove from the fridge at least 2 hours before serving and heat them briefly in the oven for 5-10 minutes.

Spice canapé with foie gras pate

Prepare the spice cake a few days before because it can be stored wrapped in cling film for up to a week.

Ingredients for 4 people

200 g of flour 00
150 g of acacia honey
100 g of granulated sugar
50 g of almond flour
10 g of unsweetened cocoa powder
1 glass of milk
1 pinch of salt
1 teaspoon of baking powder
1 pinch of ginger
1 teaspoon of nutmeg
1 teaspoon of cinnamon
1/2 teaspoon of star anise powder
1/2 teaspoon of baking soda
160 g of foie gras pate

Method

Mix the two flours with the baking powder, baking soda, unsweetened cocoa powder, sugar and spices. Add the milk and honey, always mixing.
Transfer the mixture into a mold of plum cake covered with baking paper and cook for an hour and a half in a preheated oven at 140 ° C in static mode. Remove from the oven and let cool completely before cutting into slices.
When serving with a star-shaped mold, make some stars of spice cake and toast them briefly under the oven grill. Complete each crouton with plenty foie gras pate and serve.

Browse the gallery to see all the ideas!

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