food

Pizza e Beignets

O chef Daniele compartilha a receita de sua famosa receita de pizza Margherita que ajudou a colocar seu restaurante, o Pizzana, no mapa. Ele segue com uma variação inesperada e saborosa de Salada Caesar e, para sobremesa, beignets recheados de chocolate feitos com massa de pizza.

food

Pizza e Beignets

O chef Daniele compartilha a receita de sua famosa receita de pizza Margherita que ajudou a colocar seu restaurante, o Pizzana, no mapa. Ele segue com uma variação inesperada e saborosa de Salada Caesar e, para sobremesa, beignets recheados de chocolate feitos com massa de pizza.

Supplies

  • 1 pizza dough
  • ½ cup Nutella
  • Powder sugar to dust
  • 6 cups canola oil

Passo a passo

  1. In a medium pot heat the oil to 350 F.
  2. Stretch the dough until reaching 8 inches.
  3. Using a pizza cutter slice the dough in squares.
  4. Fry the dough until puffs up and gold and light brown.
  5. Drain the beignets with absorbent paper.
  6. Dust with powder sugar.
  7. Heat up the Nutella and drizzle on it.
  8. Serve.

Supplies

  • 4 large anchovies filets under oil
  • 1 ½ each garlic cloves
  • 1 ½ teaspoon sea salt
  • ½ cup Parmigiano Reggiano finely grated
  • ½ teaspoon Calabrian chili paste
  • ½ teaspoon Worcestershire sauce
  • ¾ cup extra virgin olive oil
  • 2 cups baby honey gem lettuce leaves
  • 1 cup shaved Parmigiano Reggiano
  • ½ cup of bread croutons
  • ¼ cup fried capers
  • ¼ cup finely grated Parmigiano Reggiano
  • ¾ cup Caesar dressing

Passo a passo

  1. In a blender, add the anchovies and the garlic and the egg yolks.
  2. Start blending at low speed and add the Calabrian chili and Worcestershire sauce.
  3. Slowly add the olive oil and when the olive oil is mixed well add the Parmigiano Reggiano.
  4. Blend it on high for 15 seconds.
  5. Set aside.
  6. Add the lettuce in a large salad bowl.
  7. Add the Parmigiano and the croutons.
  8. Add the dressing and mix it well to coat the lettuce leaves.
  9. Add the shaved Parmigiano and the fried capers.
  10. Serve.

Supplies

Dough

  • 4 ½ cups bread flour
  • 1 tablespoon active yeast
  • 2 tablespoon olive oil
  • 1 ½ sea salt
  • 2 cups Lukewarm water

Sauce

  • 1 28 oz can San Marzano tomatoes
  • 2 pinch of salt

Assembly

  • ½ cup Fresh mozzarella or fior di latte
  • 6 leaves fresh basil
  • ¼ cup parmigiano reggiano
  • 1 pinch salt
  • 2 tablespoon olive oil

Passo a passo

Dough

  1. Dissolve the yeast in the water.
  2. In a large bowl add the flour and add the yeasty water and olive oil.
  3. Mix everything together a little bit.
  4. Add the salt and mix together until absorbed and there are no lumps.
  5. Let the dough rest for 20 minutes and divide the dough into 4 pieces.
  6. Place it in a sheet tray or a round oiled individual container let it proof for 4-5 hour.

Sauce

  1. Pour the San Marzano tomatoes in a bowl and crush it by hand.
  2. Add the salt, stir; set aside.

Assembly

  1. Stretch the pizza dough pushing the air from the center to the crust until you reach 10” diameter.
  2. In a 10” sautéed non stick pan add oil.
  3. Place the pizza dough in the pan and match the edges of the pan.
  4. Add 3 tablespoon of San Marzano tomatoes sauce.
  5. Add 3-4 leaves basil.
  6. Add the mozzarella cheese.
  7. Add the parmigiano.
  8. Place the pan on the stove and start medium low heat.
  9. Once the dough becomes little bit solid and manageable check the undercarriage with a spatula.
  10. Once the undercarriage looks gold and brown.
  11. Place the pan on the top rack of your oven and bake it for 2-3 minutes at 500 or use the broiler to brown the crust.
  12. Place the pizza on a towel to absorb the excess oil from the bottom of the crust slice and serve.