Tag: rolled

Pizza Stromboli, the explosive rolled pizza – Italian Cuisine

When we talk about Stromboli pizza we refer to the rolled pizza born in Philadelphia, which contains inside a spiral of flavors, ready to erupt when each slice is cut

If you are wondering why a pizza with the name of an Italian island, and of the homonymous volcano that lives there, is actually an American creation, do not worry, everything has an explanation and now we will clarify your ideas.

Pizza Stromboli: the origins

Stromboli pizza was born in the Fifties in Philadelphia, in the Essington Pizzeria, which became Romano's Pizzeria and Italian Restaurant in 1950. Its owner, Roman Nazzareno, who emigrated to America in 1923, had already become famous for his special Tomato Pie, when he was still selling pizza on a walking cart on the streets of Washington Street in southern Philadelphia, but the brilliant invention dates back towinter of 1949. At the time Nazzareno began to experiment with a new sandwich using the pizza dough and stuffing it with Italian salami, peppers and cheeses which he rolled into a sausage.

Initially this sandwich did not have a name, but a local resident and regular customer, William Schoefield, suggested that he call him Stromboli. It was 1950 and the press relentlessly churned out scornful news about the love scandal between the actress Ingrid Bergman is director Roberto Rossellini, fell in love during the filming of the movie Stromboli. The moral outrage of the entire country followed, when Bergman left her husband and daughter for Rossellini and gave birth to a son out of wedlock. Influenced by scandal and international publicity, Mr. Schoefield suggested: "Why don't you call him … Stromboli?" and the name remained!

Stromboli pizza recipe

Stromboli pizza is prepared with the classic pizza dough, which is stuffed with delicious ingredients and then rolled to form a long leavened dough salami. In addition to being very appetizing, Stromboli pizza is reminiscent of the eruption of a volcano, whose lava comes out at every cut showing tomato, stringy cheese and all the flavors of the Italian peninsula. A delicious rolled pizza to be filled according to your tastes and what you have in the refrigerator. This year Stromboli pizza turns 75 and what better way to pay homage to it than to prepare it at home?

Ingredients for the dough

500 g 00 flour
250 ml water
12 g brewer's yeast
10 g fine salt
1 tablespoon extra virgin olive oil

Ingredients for the filling

300 ml of marinara sauce (tomato sauce flavored with garlic and oregano)
Spicy salami, ham, coppa or other cold cuts to taste (choose one)
150 g mozzarella or other stringy cheeses
1 pepper
Basil to taste
Extra virgin olive oil
Salt and pepper

This is the filling that recalls the original filling, but you can put onions, olives, anchovies or other ingredients to which you are fond, password of "explosion of taste", then unleash your imagination to create the most tasty and delicious combinations but be careful not to mix too many flavors.

Method

To make Stromboli pizza started withdough, then crumble the brewer's yeast in a small bowl with water and mix so that it dissolves. In another large bowl, sift the flour, add the salt, the extra virgin olive oil and add the water and yeast emulsion, start kneading with your hands or with the help of a fork. Continue to knead until a smooth and soft but firm dough is formed, form a ball and place it in a large bowl, cover with cling film or with a damp cloth and place in a warm place, for example the oven turned off with the light on and leave rise for a couple of hours, the volume of the dough must double.

Meanwhile, prepare the ingredients for the filling, fry a clove of garlic in a pan with a drizzle of oil, add the tomato puree and season with salt, pepper and oregano. Cut the pepper and cheese into cubes and the sliced salami.

After the leavening time, place the dough on a floured pastry board and roll out with the rolling pin a rectangular sheet of about 50 x 45 cm. Sprinkle the marinara sauce on the pastry having the foresight to leave a frame of a couple of centimeters. Spread the salami you have chosen over the entire surface and finish with cheeses and peppers. Brush the edges with a little water to close the roll better. To finish perfume the stuffing with basil leaves, rolled up the puff pastry from the longer side and seal the ends well. Transfer the rolled pizza onto a baking sheet lined with parchment paper. Brush the surface with the oil and cook in a preheated static oven at 180 ° C for about 1 hour (if in a convection oven at 160 ° C for 50 minutes). When cooked, take out of the rolled pizza and serve by cutting it into slices.

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Rolled cake – Recipe rolled cake – Italian Cuisine

Beat the eggs with the sugar for at least 10-15 minutes, until they have tripled in volume.
Add milk and vanilla flush, continuing to whisk, then add sifted flour and baking powder, a little at a time.

Pour the mixture thus obtained into 2 baking pans covered with parchment paper (mine are 36 × 27 cm), half by one, and level the surface well.
Cook for about 8 minutes in a preheated static oven at 220 ° C.
Turn the cookie dough upside down on a second sheet of parchment paper and let it cool.

Work the mascarpone with the whips to soften it, then mix the nutella.

Divide both bases into 4 equal strips, cutting lengthwise.
Take the first strip and sprinkle it with nutella cream, then roll it gently on itself.

Take a second strip, sprinkle this with nutella and roll it around the first one.
Continue like this until all strips of biscuit dough are used up, then wrap in plastic wrap and let it sit in the fridge for 1 hour.

Finally, whip the cold cream well in the fridge, take the cake again and cover it with the cream, decorating it to taste.

The rolled cake is ready, you just need to bring it to the table, cut the first slice and enjoy the look of wonder on the faces of your guests!

Meringue roll (because the meringue can also be rolled up!) – Italian Cuisine

Delicate and fragile like a meringue? This sweet says the opposite! Take it to the table: the standing ovation is assured!

To see it, it looks like a high-pastry sweet pastry, one of those recipes that no one would ever dare to prepare at home. And instead…
Besides the fact that this meringue roll is prepared with few ingredients, and also very easy to be realized, perhaps more than that of biscuit dough which if broken (and happens very often!) is uglier to see.
There Meringue it is very delicate, but in this case it must not be. It must not be shiny and perfect, but crumbly and delicate as it is. If it breaks, so much the better!

The meringue roll recipe

Ingredients

3 egg whites at room temperature
180 g of sugar
1 tablespoon of cornstarch
juice of half a lemon

Method

Beat the egg whites for at least 5 minutes with the electric whisk and add the sugar a little at a time. You have to get a shiny and compact compound.
Add a teaspoon of lemon juice and sifted cornstarch and stir gently with a spatula from bottom to top. Spread the mixture on a baking sheet lined with baking paper and level it.
Bake the meringue in the oven for about 15 minutes at 160 ° and then let it cool for a few minutes before spilling it onto a sheet of parchment paper dusted with icing sugar.
Spread the whipped cream or cream on the meringue before rolling it up and leave it in the fridge for a couple of hours. It should be consumed immediately otherwise it will lose its consistency.

How to fill the meringue roll

We recommend the whipped Cream because it is the easiest, most practical and fastest solution.
Very good also custard, but always in combination with the cream because it must be compact.
Then add gods not too sweet fruits and with an acidic aftertaste like raspberries, passion fruit and black currant to contrast the excessive sweetness of the meringue.
If, on the other hand, you love extreme sweetness, then bananas, fruit in syrup or caramelized and also melted chocolate or spreadable.

Frozen meringue

The meringue roll should be consumed immediately because otherwise it becomes too soft and loses its friability.
But if you want you can freeze it. Instead of whipped cream, use a cream made with whipped cream and the same amount of condensed milk that once frozen it will become a sort of ice cream.
Or use your own of ice cream or a semifreddo.

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