Tag: pizza

Pizza red velvet by Salvatore Lionello – Italian Cuisine

On the occasion of Milan's food week, Salvatore Lionello brought together the Italian tradition of pizza with that of American desserts, giving life to red velvet pizza

There sweet pizza It is a pleasure that sometimes we are a little afraid of giving ourselves. Although a classic and simple slice of pizza with hazelnut cream is a sin irresistible, the time has come to forget it.

You can dignify the pizza as a dessert: the pizza maker did it Salvatore Lionello, already famous for the pizzeria that bears its name in Succivo, in the province of Caserta, and for its unmistakable hat.

During the week dedicated to food in Milan, Lionello presented a pizza that meets American pastry: la red velvet pizza, prepared in collaboration with his pastry chef Gianluca Ranieri.

How is it made? Let's start with the cake: red velvet is one of the most popular desserts made in the USA and is literally a soft and velvety cake from Red, stuffed with a sweet cheese cream. How do you get that beautiful deep red color? There are those who do it with the artificial dye and who in a natural way, using the juice or purée of beet.

Lionello's red velvet pizza prefers a natural approach, which focuses everything on raspberry, already present even in the same pizza dough. The filling is the classic one of the cake, or cheese cream. To conclude, berries and a sprinkling of truth crumbled sponge cake of red velvet cake, for a final touch of red.

Pizza donuts – 's Ciambelle pizza recipe – Italian Cuisine

First cut the mozzarella into slices and put it to drain in a colander.
Put the tomato puree in a bowl and season with salt, oregano and a little olive oil.

Then prepare the dough: place the flour in a bowl, add salt and baking powder, then start adding water a little, mixing with your hands.

Knead the dough a little more on the lightly floured work surface until you have a compact and homogeneous dough.
Divide it into 6 equal portions, then cut into loaves (about 20-25 cm in length) and add the ends, sealing them well, to make the donuts.

as they are ready, place the donuts on a baking sheet covered with parchment paper and season with the tomato.

Cook for 25 minutes in a preheated static oven at 200 ° C, then take them out, spread the mozzarella over them and cook for another 5 minutes, so as to melt the mozzarella.

The pizza donuts are ready: decorate with fresh basil and serve immediately!

the Teramana Easter pizza – Italian Cuisine

Abruzzo boasts many important typically Easter recipes, but Easter Pizza is a real must for breakfast and lunch at these parties

There Easter to Teramo it is a very serious matter, especially at the table.
There are many typical dishes that are prepared these days, but probably the most important of all is the Easter Pizza.

A long leavening makes the difference

At first sight looks like a panettone because very often it is prepared right in the panettone paper mold.
In reality it is a question of a leavened dough, but it has no butter among the ingredients.
The recipe is quite simple and the preparation is similar, but you have to be very careful about two things to get a perfect Easter pizza: leavening and cooking times.
The leavening is divided into two phases, or rather three if we consider the lievitino. The last traditionally lasts a whole night and must be done in a closed environment, away from heat sources.
The secret of many Teramo ladies is to leave the pizzas to rise next to some basins of boiling water because humidity helps the dough to grow.
As for cooking, however, a lot depends on the type of oven. Certainly with the wood oven the result is much better.
Since it is practically used to prepare an Easter pizza a whole day, often at least 5-6 are put in the pipeline to amortize work times.

Tradition and variants

The traditional Easter pizza has inside only aniseed, but over time it has been enriched with the addition beforeraisin, then also gods candied and finally of the chocolate.
However, there are no rules and everyone can do it as they wish, more or less greedy.
The version we will call "poor", therefore with few additions, is perfect for the Easter breakfast also known as "sdiuno" and as an appetizer for lunch because it can be served with boiled eggs, cheese and cold cuts.
The "rich" version instead must be strictly accompanied with chocolate eggs.

The recipe for Teramo Easter Pizza

Ingredients
500 g of 00 flour
6 eggs
1 stick of yeast (25 gr)
150 g of sugar
1/2 glass of extra virgin olive oil
anise seeds to taste
mixed candies to taste
raisin to taste
Dark chocolate (optional) to taste
a pinch of salt

Preparation
Dissolve the yeast in half a glass of water and mix it with 100 g of flour and a teaspoon of sugar.
Cover this mixture with a film and leave it to rise for an hour. Here is the lievitino ready.
Separately, beat the egg whites separately with a pinch of salt and the egg yolks with the sugar. Add the two compounds stirring from the bottom upwards.
At this point add the prepared mixture with the yeast, the eggs mixed and whipped, the oil and 400 g of flour and mix well. Add more flour if necessary.
Cover with plastic wrap and let rise for 3 hours.
Then add the anise, candied fruit, raisins and chopped chocolate to the dough and fill with this mixture two panettone paper molds of about 500 g up to half the height. Let it rise for a few more hours (or overnight) and bake at 180 ° for 40 minutes.
Let it cool in the oven off and slightly open.

Browse the tutorial now to discover some valuable tips for cooking a delicious Easter Pizza

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