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coccarda

Pizza with Chard, Sausage,and Pecorino Cheese

alto-pizza-con-bietole-salsiccia-e-pecorino

pizza-con-bietole-salsiccia-e-pecorino


Ingredients for the dough:
40g/1.4oz double-milled semolina flour 40 g spelt
40g/1.4oz soft whole wheat flour
380g/13.4oz soft wheat flour (Italian type 1)
150g/5oz block of fresh yeast
250g/8.8oz water
18g/0.6oz salt
10g/2tbsp extra virgin olive oil

Ingredients for the sauce:
1 bunch of wild chard
200g/7oz fresh sausage meat
100g/3.5oz peeled plum tomatoes
300g/10.5oz Mozzarella Fior di Latte
150g/5oz Pecorino

DIRECTIONS
Pour the cold water into a mixer and add the fresh yeast, processing on low speed for thirty seconds. Next add the flour mix and work for another 8 minutes, still on low speed, then add the salt. After another 5 minutes, add the oil and stop mixing for two minutes. Put the dough onto a surface and knead it for 1 minute. Leave to rest for 5 minutes. Now divide the dough into four blocks, cover and leave to rest in the refrigerator for 24 hours. Cook the chard in salted water for 2 minutes, then chill immediately, dressing with a vinaigrette of oil, salt, vinegar, Cayenne pepper and garlic. Chop the fresh sausage meat into small pieces and sear over hot heat until nicely browned.
Purée the peeled plum tomatoes, then season with salt and oil.
After 24 hours roll out the blocks of dough, taking care to leave a thick crust. Cover the pizza with the sauce and the mozzarella and bake for 2 minutes at 320°C/608°F. Take the pizza out of the oven and finish with the sausage, chard and Pecorino, then return it to the oven for one minute.stampa

 

F.lli Pinna Industria Casearia S.p.A – Via F.lli Chighine,9 – 07047 Thiesi(SS) Italy – Telefono 079886009  Fax 079 886 724 | P.IVA n.00061150900

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