How To Prepare Pesto. After the tomato pasta, is the pasta al pesto the second most used sauce in the world, each country has its variations and additions of ingredients. It represents the real Made in Italy.
Although when we say pesto, almost everyone thinks that we are talking about the classic Genoese sauce made with basil, Pine nuts, garlic, parmesan, pecorino, extra virgin olive oil and a pinch of salt, this is not always the case.
How To Prepare Pesto
Indeed, pesto is a technique, not a recipe. A marble mortar and a wooden pestle and… everything makes pesto. Vegetables, herbs, nights, ricotta, dried tomatoes and so on.
Those who do not have a mortar can use a modern blender, being careful not to let the ingredients overheat. Creamy and very quick to prepare, ready in 10 minutes.
How To Prepare Pesto
There are many variations, I will mention only a few:
Rocket pesto: Rocket salad, pecorino, nights, fresh ricotta and extra virgin olive oil.
Sicilian pesto: Tomatoes, ricotta, Pine nuts, basil and extra virgin olive oil.
Avocado pesto: is nothing more than a revisited version of guacamole, with cashews, mint, chili pepper.
Zucchini pesto, of beets, of black cabbage, of green beans, of spinach.
I often prepare one with the leftover vegetables that I find in the refrigerator.
How To Prepare Pesto
In our School pizzaioli joined our practical course to become a pizza chef, Mr. Leo from Argentina. In his area they prepare pesto but with a variation: In place of pine nuts impossible to find, they use nuts. Even so great.
You got hungry? You just have to prepare a good pesto with the ingredients you have in the pantry. Before moving on to greetings, as usual, I remind you of some useful links that you can find here on my site.
Here you can download my latest book which is called: NOT ONLY PIZZA, just follow this link.
Here you will find instead over 300 pizza recipes freely available, add it to your favorite sites, it will surely be useful next time you prepare pizza at home.
Visit my youtube channel, hundreds of pizza video recipes are available.
Appointment in a few days for more news about pizza.
Pizza With Mushrooms Dried Tomatoes Onion Sausage Lucanica. The sausage sausage is just delicious, the pizza is a real treat. This morning in the laboratories of our School pizzaioli Veronica is present that comes from Venezuela.
Pizza With Mushrooms Dried Tomatoes Onion Sausage Lucanica
A Veronica's sausage sausage so reminiscent of a type of sausage in their country, so we decided to prepare a good focaccia, that in addition to sausage sausage includes among its ingredients dried tomatoes, mushrooms and onion.
Veronica for the preparation of the cake used a ripe dough and spread the focaccia. He added the ingredients, a pinch of salt, Extra virgin olive oil and rosemary.
Pizza With Mushrooms Dried Tomatoes Onion Sausage Lucanica
In our wood oven it took just over a minute to achieve the perfect golden brown. Below is a video of Veronica during the preparation of this pizza.
Pizza With Mushrooms Dried Tomatoes Onion Sausage Lucanica
Video
Pizza With Mushrooms Dried Tomatoes Onion Sausage Lucanica
Now to greetings, I remind you that here on our site there is an excellent course of pizza online. Download it on your PC or phone and followed him from the couch of your house. find all the information here.
I remind everyone that finally you can download my latest book is called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. You will find all the information at this link.
Pizza With Mushrooms Dried Tomatoes Onion Sausage Lucanica
Pizza With Mushrooms Dried Tomatoes Onion Sausage Lucanica
Zater Focaccia Iranian Origins. Sesame seeds, Black salt and green Spices, also said Zater is the name of this focaccia origins Iranian. It is prepared just like our bread with the addition of Zater.
Have you ever thought you subscribe to one of our practical courses to become pizza chefs? Find out more.
Before leaving I remember it is already possible to download my latest book called: NOT ONLY PIZZA - What should have any pizza on their menus. Get it here.
Zater Focaccia Iranian Origins
Zater Focaccia Iranian Origins
Visit our youtube channel, are available hundreds of video recipes of pizza pizza prepared by students who attend our weekly courses.
Focaccia dough Integral With Tomato Garlic and Anchovies. Today we were back on whole wheat pizza. To get a good pizza we have to prepare the right mix with zeros-flour. As you know, wholemeal flour alone, pure, it is difficult to handle and difficult to leaven.
All future pizza makers who subscribe to our practical courses at our school pizza, practicing daily in the mix for preparing flour mixes scents and tastes amazing. Today Janaina being done by our practical course to become a pizza maker has decided to prepare a delicious pizza with a dough with whole wheat flour.
Focaccia dough Integral With Tomato Garlic and Anchovies
Focaccia dough Integral With Tomato Garlic and Anchovies
Before the preparation, our integral focaccia has remained in a temperature controlled refrigerator more than 72 hours. After leaving to leaven we have stretched the cake, we added a nice ripe tomato slices, minced garlic, some fillet of anchovies and the inevitable topping for the cake, that is, extra virgin olive oil, salt and rosemary.
We baked the cake for about a minute, until it reached the perfect golden brown and then immediately baked.
Focaccia dough Integral With Tomato Garlic and Anchovies
Focaccia dough Integral With Tomato Garlic and Anchovies
Have a look at the next practical courses in programming, follow the page course calendar.
Focaccia dough Integral With Tomato Garlic and Anchovies
Below the video of the preparation of this tasty cake
VIDEO
For the less fortunate who do not have time or resources to come up here and stop a week, I remember that here on our site there is a great "Course Pizzaiolo ONLINE"Which you can watch from the comfort of your home during your free time. You will find all information here.
Focaccia dough Integral With Tomato Garlic and Anchovies
Appointment in a few days for more news on pizza. If you still have a few more minutes available I invite you to visit my you tube channel where you will find hundreds of video recipes of pizza prepared by the students who attend our workshops.
Differences Between Bacon Bacon and Pillow. I see that there is a lot of confusion when it comes to these products. Often they end up becoming interchangeable in the kitchen. But it is not so, the only real thing they have in common is the origin ie pork, but they are three completely different cuts of meat between them, then we learn to know them well.
In pizzeria usually they use all three cuts to achieve excellent pizzas. Let's clarify once and for all differences.
Differences Between Bacon Bacon and Pillow
Differences Between Bacon Bacon and Pillow
Bacon It is certainly the most widely used in salami and Italian and I dare say in the world. It is derived from the cut called "half-carcass" of the pork belly that is, as the name clearly says.
trust you will see it in different forms On the counter of your supermarket or delicatessen: Rolled with or without rind, in its flat shape, sweet or smoked, plain or spicy. Finally you can buy it with different seasoning that can range from a few days up to six months and more. Finally, the bacon has a smooth texture, savory flavor and delicate.
Differences Between Bacon Bacon and Pillow
Differences Between Bacon Bacon and Pillow
The Bacon of clear origins "Bacoun" English is a type of cut that is prepared with the pork belly or with the loin that also includes part of the bacon, in this case it is called by the Anglo-Saxon "Back bacon" or from the pig thigh boneless, in this case called "gammon". I describe in a few words the bacon preparation process. First it is put in a brine, then cooked slowly in the oven before being boiled and finally smoked.
Often in our recipes we find the terms bacon and bacon almost as interchangeable, but I want to clarify that we are talking about completely two completely different products. The texture of the bacon is much more compact and its flavor is very intense.
Differences Between Bacon Bacon and Pillow
Differences Between Bacon Bacon and Pillow
The Pillow listen Listen, It comes from the pig's cheek. It is usually a cut from the triangular shape that goes from the pork cheek along the entire neck up to the chest. In cut it you will find that it is very compact, the fat is a nice bright white and its lean part is bright red.
Widely spread throughout Italy, located in the Lazio and Marche widespread use in the kitchen, The pillow is the basic ingredient for the preparation dell'Amatriciana and Carbonara. So I turn to the "sinners" who have so far used interchangeably these 3 products for the preparation of these dishes: Pillow no bacon or pancetta.
The pillow preparation involves salting for at least 5 days, this time has elapsed is washed and thoroughly drained, Finally abundantly covered with pepper and chilli and left to mature for a long time.
Surely more calorie of previous cuts but ... 100 Sometimes tastier.
I hope this post can be of assistance in preparing your next recipe in the kitchen and pizzeria.
Now let us remind you of some useful links on our website:
Focaccia With Tomatoes and Garlic Marinated. The preservation method of marinating food is widely used in cooking. The garlic marinade makes it much more digestible by giving it a delicate flavor reminiscent remotely almonds.
In pizzeria it is used in many pizzas, where the garlic does not have a predominant flavor.
The Pickled Garlic is also excellent to be enjoyed as an aperitif with the "cucunci" fruit of the caper, with oregano and olive oil, without giving up a bit 'of hotness.
Focaccia With Tomatoes and Garlic Marinated
Focaccia With Tomatoes and Garlic Marinated
It's summer and already the vegetable market are the first beautiful red tomatoes and maybe not treated as those from the greenhouses during the long winter period. Today in our "School of Pizza Makers"We decided to make one of our fantastic summer buns. What's better than a sliced tomato on a good base focaccia seasoned with excellent marinated garlic?
After a careful drafting in disks of dough, we added the ripe sliced tomatoes, We chopped a bit 'of marinated garlic and finally topped it all with extra virgin olive oil, dried oregano and salt.
In the video, Chef Nancy who came from Mexico in our school pizza, during the preparation and cooking of this pizza.
Focaccia With Tomatoes and Garlic Marinated
In our our electric oven focaccia it took just under three minutes to get the perfect golden brown. Longer than it took to devour.
The Pizza With Spices Of Health. The spices commonly use every day in the kitchen to flavor our foods, they are ours great allies. They are a great help to our health and prevention of many diseases. Some of them are very rich in beneficial properties that can strengthen ours immune system and are capable of regulating blood sugar levels as well as cholesterol.
Let's make ourselves happy with a pinch of Curcuma, ginger or cinnamon.
Originally fromEast possesses exceptional properties. Recent studies have evaluated the usefulness of this plant for the prevention of type diabetes 2. It strengthens the immune system and has anti-inflammatory and painkilling.
The Pizza With Spices Of Health
Pizzas with turmeric we have made many. Here are some pizzas:
extraordinary plant a thousand virtues. Promotes the digestion it helps our body to purify itself. Prevents the sore throat and flu. excellent painkiller for arthritis sufferers. Reduces cellulite, and it is called spice fat burning.
Curry and a mix of oriental spices Indians and used all over the world. One of the main spice turmeric contains is followed by ginger and black pepper. It also contains cumin cardamom, cloves and saffron. A delightful mix of healthful spices.
Anchovies pizza with onions and marjoram. As Wikipedia tells us, Marjoram is a very ancient plant, Greeks and Romans used it to flavor foods always.
In my childhood I remember Grandma already busy preparing the "Sunday Sauce", what you do with the pieces of meat and bones, always add this herb that released a pleasant scent. Only later, over the years I started to recognize it and to use it in a pizzeria. Do not forget that oregano commonly used in pizza as a topping for tomatoes, It is called "Origanum Majoranum" clearly related to marjoram.
Anchovies pizza with onions and marjoram
Anchovies pizza with onions and marjoram
So the use of marjoram in pizza, It should not be considered out of place.
During the ongoing professional pizzaiolo Paul at the laboratories of our school, we have the first flavored tomato with marjoram. With sweet and sour onions and some chopped Hams here and there, I assure you that the result is really to be tested.
Anchovies pizza with onions and marjoram
Anchovies pizza with onions and marjoram
How about taking a look at pizza prepared with marjoram by admin?
VIDEO
I remind you that on YouTube are available hundreds of video recipes of pizza prepared by the students of our school pizza.
If you do not have time to attend one of our workshops, It is available for you on our site a fantastic pizza online course that you will attend from your home sitting on the couch. You'll find all the information here.
It may also happen that you are not interested in either the hands-on course, or the online course, Well, then in this case you could also make me happy to share this article on the social. Would I assist enjoyed my blog to grow.
What Farina Use to Prepare A Perfect Pizza. We have to make absolutely clear on this sore spot that plagues all those who prepare the pizza at home or in your business. You do not believe it, but after all the articles written on the flour on my site, the question several times daily is sought to me without a doubt the following: Which should I use flour to make pizza?
If you are really interested in the pizza and everything that surrounds it, I can only answer you in the best way: Subscribe to one of our practical courses at our school pizza, I can assure you that at the end of the course you will be the real experts flour.
What Farina Use to Prepare A Perfect Pizza
What Farina Use to Prepare A Perfect Pizza
During our practical courses we test all sorts of commercially flour, 00-0-1-2-integral and more or less strong flour, it's just as well that you can not have a clear idea about the various types of flour.
Even our online course It can give you some great insights on what to use flour to get a quality pizza. If you are interested, find information who.
In any case, here I explained once and for all which one is right flour for pizza.
What Farina Use to Prepare A Perfect Pizza
What Farina Use to Prepare A Perfect Pizza
"The use of a type of flour that can be more or less refined NOT CHANGE THE INTENDED USE, but, especially organoleptic changes its principle and its final look "So flour that are less refined definitely less lieviteranno, but will definitely tastier than most refined "
Are you clear this? Do you understand now why I never use the 00 for my pizzas?
However, what significantly alter the final result, It is the use of a more or less flour "strong”
The flours denominated strong are perfect for long leavening and resist more when subjected to mechanical stress (doughs with a mechanical mixer), while less strong flours are used for products with short leavening like sweets, cookies, sponge cake, pastry etc..
Pizza With Ricotta Homemade. All the catering, staff room and kitchen, They know very well the embarrassment you feel when having to justify themselves with their customers when some ingredient is not available. I laugh every time I hear the usual discussions like: In the fridge there was a full pack and do not know who did end, or…it was up to you to the grocery store, because you have not bought, or… when they finish things you have to write on the shopping list. In my long career as a Chef Pizzaiolo, I got to work in dozens of cuisines from around the world and, if you can comfort you, constantly it happens in all the kitchens of the world. Sometimes you can fix that, when you realize in time that something is missing in the kitchen and the clerk to take customer orders, Report it to the victim”before it decides what to order”, other times….the poor showing is inevitable.
It happens to me too!!! Just last night, while on duty it received a request for a pizza with ricotta. I can not even write to shame what I screamed in the kitchen when you open the fridge I realized I was missing the ricotta. 🙂
Patience, after all these years, I have not yet learned to keep his mouth shut. But, acqisita the experience over time will serve well to anything? well yes. We offered a bruschetta to our lucky-unlucky customer to take the time in the kitchen to prepare when an exceptional cottage cheese in just over 10 minutes.
Pizza With Ricotta Homemade
Pizza With Ricotta Homemade
This process that I am going to show you, you can replicate it at home without any special precautions, and in no time, obtaining an absolutely best cheese in taste and freshness (snapshot) any other kind of cheese that you will find on the market.
Ricotta is a very light and very versatile food, widely used in cooking for pasta dishes, in the classic stuffed with homemade pasta and in the preparation of sweet and savory dessert. Perfect for anyone on a diet, natural source of calcium needed to strengthen our bones during growth, the pregnancy, lactation and advanced age. It does not contain any preservative and….It is composed exclusively of milk and a few drops of rennet.
Pizza With Ricotta Homemade
Pizza With Ricotta Homemade
How to prepare the ricotta in 10 minutes at your home or in your activities restaurant / pizzeria.
Here's how I solved the problem of cottage cheese that was missing in pizzeria:
A liter of whole milk
half a lemon
Put a saucepan and pour a liter of whole milk.
Bring to a temperature of 50 degrees.
Remove it from direct heat and add the lemon juice squeezed.
Mix well and cover with a lid for 5 minutes.
Drain the content into a sieve with small holes to separate the curd from the liquid part.
Your cheese is ready.
Exceptional, fresh and with a great lemon taste.
Pizza With Ricotta Homemade
Pizza With Ricotta Homemade
think, our cottage cheese freshly cooked you can store in the refrigerator for two to three days.
You only available low-fat milk? No problem, you will get the same result (cottage cheese) but in smaller quantities.
In case you have not to hand a lemon in your kitchen, it will be replaced with 2 tablespoons of white vinegar and you will get the same result, but… at this point, your problem will be to immediately replace the purchasing agent of your business with someone more responsible. E’ inconceivable that a restaurant runs out of lemons.
I remind you that on our website dedicated to the pizza you will find more than 200 pizza recipes to prepare for your dinner guests. Find the recipes here.
Would you improve yourself in the preparation of pizza to your home or in your pizzeria? E’ easy, subscribe to our professional courses at the Our school of Italian pizza. You will become an expert pizza maker and our school will issue a work certificate valid worldwide. If your planning commitments do not leave you free time to come to us and attend one of our courses, we have just the thing for you: A professional course of pizza ONLINE. You can access the course when you have some scraps of free time, simply by logging in to our site. You find all the information regarding this course by clicking this link.
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