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coccarda

Pizza with Smoked Mulled, Pecorino Romano and Roasted Cherry Tomatoes

alto-pizza-con-muggine-affumicato

pizza-con-muggine-affumicato


Ingredients for the dough:
40g/1.4oz double-milled semolina flour
40g/1.4oz 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:
100g/3.5oz smoked mullet
300g/10.5oz Mozzarella Fior di Latte
150g/5oz fresh Pecorino
12 cherry tomatoes
a handful of mint leaves

DIRECTIONS
Pour the cold water into a mixer and add the fresh yeast, then process on low speed for thirty seconds. Next add the flour mix and work for another 8 minutes, still on low speed, adding the salt. After another 5 minutes add the oil and stop mixing for two minutes. Put the dough onto a surface and knead 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. Chop the Pecorino and the smoked mullet into cubes and marinate the mullet in oil, lemon peel, lemon juice and pepper. Chop the cherry tomatoes in half and roast in the oven at 100°C/212°F. After 24 hours roll out the blocks of dough, taking care to leave a thick crust. Dress the pizza with the mozzarella and bake for 2 minutes at 320°C/608°F. Take the pizza out of the oven and finish with the cherry tomatoes and Pecorino, then return it to the oven for one minute. When fully cooked, scatter with the mullet and the mint leaves.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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