Pizza and Focaccia: Delicious Recipes for Italian Favorites
Format: PDF / Kindle (mobi) / ePub
Direct from Italy’s best chefs and finest cooks, here are authentic recipes that have been treasured and passed down for generations. Home cooks will want the whole series, so they can create mouthwatering Italian favorites right in their own kitchens.
Here are recipes for every course and occasion, to mix and match for delectable dining: sample the fresh basil and tomato pestos in Main Courses; try your hand at panzanella or sweet oranges tossed with fennel in recipes from Salads. Pasta features dishes with every shape and size of al dente deliciousness, and Breads is a whole North End Italian bakery case in a single volume. Discover mouthwatering Italian vegetarian dishes in Fresh Italian, or, at the other end of the spectrum, dig into Desserts for cookies, tortes, and to-die-for rich Italian sweets.
Each recipe is developed and tested in the test kitchens of the Academia Barilla’s own cooking Institute, and each easy-to-prepare dish is bursting with the rich, satisfying flavors of Italy.
incorporate mixture into flour. Knead dough until soft, smooth, and elastic. Cover the dough with a kitchen towel and let rest for at least 1 hour. Heat the oil in a skillet. Add the mushrooms and garlic and sauté briefly. Stir in the parsley, salt and pepper to taste, and sauté for 5 minutes, or until the mushrooms are softened. Remove from heat and let cool. Discard the garlic. Divide the dough into small loaves of about 5 oz. (150 grams) each. Roll them out into discs of about 1/8 inch (3 mm)
2-hour rising time, or 3/4 tsp. (2 g) for 6-hour rising time FOR THE TOPPING 1 16-oz. can peeled tomatoes, crushed by hand 14 oz. (400 g) fresh mozzarella cheese, sliced 15 artichoke hearts in oil Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water, and pour the yeast mixture into the well. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the oil and salt. Knead the dough until smooth
water. Gradually incorporate into flour until a loose dough forms; add salt. Knead dough until smooth. Cover with lightly oiled plastic wrap and let rise until doubled in volume (from 1 to 4 hours, depending on the temperature). Divide the dough into four portions and roll them into balls. Let them rise again until again doubled in size (from 30 minutes to 1 hour, depending on the temperature). Flour work surface; flatten each ball, starting with your fingertips and progressing to a rotary
Difficulty: medium 4 Servings FOR THE TOPPING 1 16-oz. can peeled tomatoes, crushed by hand 2 yellow onions 10 green and black olives, sliced 7 slices Caciocavallo or provolone cheese Fresh oregano (optional) FOR THE DOUGH 4 cups (500 g) all-purpose flour or Italian “00” flour, plus more as needed 1 1/2 cups (350 ml) lukewarm water 1 1/2 tbsp. (20 ml) extra-virgin olive oil 1 1/2 tsp. (4 g) active dry yeast for 2-hour rising time, or 3/4 tsp. (2 g) for 6-hour rising time 2 tsp. (12 g) salt Put
VEGETABLE CALZONE Preparation time: 30 minutes Rising time: 1 1/2 hours–5 1/2 hours Cooking time: 8 minutes Difficulty: medium 4 Servings FOR THE FILLING 1 lb (500 g) tomatoes, or about 5 medium 10 1/2 oz. (300 g) peppers, or about 2 1/2 medium 1 3/4 oz. (50 g) spring onions 7 oz. (200 g) eggplant 7 oz. (200 g) spinach 1/2 bunch fresh basil, chopped 1/2 cup (100 ml) extra-virgin olive oil Salt to taste FOR THE DOUGH 5 cups (650 g) all-purpose flour or Italian “00” flour, plus more as needed 1