Pizza Margherita “is a pizza prepared according to a recipe of the Italian chef Raffaele Esposito. The pizza was first made in 1899 when Queen Marghereta visited Naples to escape a cholera epidemic in the north of Italy. The ingredients used to make a Margherita pizza, tomatos, mozzarella cheese and basil, imitate the colors of the Italian flag. Queen Margherata liked the pizza so much that she wrote a thank you letter to Esposito, who decided to name the pizza after the Queen.�
Ingredients for dough
500 gr of flour (type 00) 1 spoon of olive oil 1/2 spoon of salt 1 cube of brewer's yeast (25 gr) 200 ml of warm water 1 pinch of sugar
Ingredients for condiment
300 gr of mozzarella tomato sauce olive oil fresh basil leaves
Step by Step Procedure
• Put warm water into a bowl.
•Add a pinch of sugar, yeast and mix with a spoon. • Let it sit for about 10 minutes.
• Arrange the flour so that it forms
something similar to a fountain (a vulcan) • Gradually add the water and the yeast mixed
•Put warm water into another bowl. •Add salt and mix with a spoon.
• Gradually add them to the flour
•Add also olive oil
• Start mixing and kneading with your hands
• Knead the dough until you have
a smooth ball.
• Place the dough in a large bowl
and cover it with kitchen wrap (a dishcloth) • Let the dough rise for about 2 hours at room temperature
After 2 hours it’ll be grown up …
• Put the dough on a lightly floured surface
• Put a bit of flour on top and make it into the shape of a pie by stretching it out from the center outwards.
• You can use a rolling pin to get thinner it …
• Transfer the dough to an oiled
pizza pan or baking sheet
• Add tomato sauce, mozzarella chopped into cubes and fresh basil leaves (or others toppings as desired) • Sprinkle it with olive oil.
• Bake your pizza for 15 -20 minutes, or until crust is nicely browned.
Enjoy your pizza !!!
Tiramisù
literally means “pick me up” or “take me up”
It’s a simple recipe, but the richness and its taste depends on the quantity of each ingredient, and the care of preparation.
Ingredients
500 gr of Mascarpone cheese 4 very fresh, top quality eggs 4 tablespoons of sugar 6 Espresso sized cups of coffee cooled, diluted with water and lightly sweetened with sugar 2 packages savoiardi (Ladyfingers) Cocoa powder (unsweetened) Whipped cream (is optional).
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You'll need a food whip or electric mixer
• Make the espresso
• Poot it into shallow flat-bottomed bowl and let it cool down (dilute with water). • Add some sugar
• Separate egg yolks
and whites. • In a mixing bowl, beat egg yolks and sugar until cream is quite white
• Add the mascarpone and
mix gently with a spoon.
• In a second mixing bowl, beat eggs whites until stiff (fluffy as snow).
• Gently mix mascarpone cream with egg whites only enough to blend them. If you over mixing, the egg whites will deflate. (If you like it, you can also add some whipped cream)
•Quickly dip each Ladyfinger in the bowl with espresso. To get the right amount of espresso on the Ladyfingers, pull it out before they become too soft.
•Put a layer of dipped Ladyfingers in the bottom of a pan.
•Then spoon a layer of mascarpone cream across the layer of Ladyfingers. (Use about 1/2 of the mascarpone mix)
• Dust the first layer with cocoa powder (or powdered chocolate) using a strainer
• Dip another layer of Ladyfingers and lay them on the mascarpone mix. Put the remaining mascarpone mix on it.
• Dust on top with cocoa powder (or powdered chocolate)
• Refrigerate it for at least 5/6 hours before serving and ‌
Enjoy it!!!