Again with a spiraling motion starting from the centre, add 4 to 5 grams of extra virgin olive oil.Ĭook in a wood- brick oven at a temperature between 450C° to 480C°, rotating the position of the pizza frequently to make sure the heat is spread evenly. Then add a pinch of salt on the tomatoes, 80 - 100 g of DOP buffalo mozzarella, cut into strips and some basil leaves. With a spiraling motion, spread the tomato over the surface. Take about 60g to 70g of chopped tomatoes and using a wooden spoon place in the center of the disk of dough. Use your hands and with a round motion roll out the dough on a marble slab covered with flour until it becomes 3 mm thick with a 1-2 cm edge. Set aside in a container to rise for a second time for 4-6 hours at room temperature. Let the the dough rest on a marble slab or a wooden surface for 2 hours covered with a damp cloth and then divide into individual ball-shaped portions of 180 grams each. Restaurantes en Barcelona, menús en Nicelocal.es. Pour a liter of water into a dough making machine, dissolve 50-55 g of salt, add 10% of the total amount of flour you are planning to use, then dissolve 3g of yeast, and start mixing gradually adding the remaining 1.8 Kg flour until the dough reaches the desired texture and consistency, defined as "Il Punto di Pasta", smooth to the touch and very extensible. Menús y precios de Margherita: fotos e información detallada. No other working tools other than the hands of the pizzaiolo are allowed, no rolling pin or mechanical press machine, and it needs to be cooked in a wood- brick oven at 485☌ for about 90 seconds.īelow is the original Pizza Margherita recipe you find in the official standard procedures codified in the Disciplinare di Produzione della Specialità Tradizionale Garantita "Pizza Napoletana". You need to have a 3 mm thick disk of dough with a 1-2 cm high crust. The top quality of the ingredients and the traditional preparation and cooking method are at the basis of a true Pizza Napoletana STG. Since 2009, Pizza Margherita is one of the three Pizze Napoletane with an STG (Specialità Tradizionali Garantite - Traditional Guaranteed Specialty) EU label together with the Marinara (garlic and oregano) and the Margherita Extra (mozzarella di Bufala Campana DOP, fresh basil and tomatoes). Since then it has grown into one of the most recognisable symbol of Italian food culture in the world. Whatever the real origins of this pizza recipe are, all we know for sure is that Raffaele Esposito's version for Queen Margherita was the one that made it popular. There he describes the most popular pizza toppings of the time which included one with cheese and basil, often topped with slices of mozzarella. They named it after the Queen - Pizza Margherita.ĭescriptions of such a pizza recipe, however, can be traced back to at least 1866 in Francesco DeBouchard book “Customs and Traditions of Naples” - (Vol II, p. Sometimes folding the dough over itself to form what is called " calzone".Pizza Margherita is to many the true Italian flag.Īccording to popular tradition, in 1889, 28 years after the unification of Italy, during a visit to Naples of Queen Margherita of Savoy, wife of King Umberto I, chef Raffaele Esposito of Pizzeria Brandi and his wife created a pizza resembling the colors of the Italian flag, red (tomato), white (mozzarella) and green (basil). Sometimes they use slices of prosciutto, tomato, arselle, etc. Over the former is often added (depending on the region) some small seafish on the latter some thin slices of mozzarella. Others can be covered in grated cheese and dressed with lard, and then they put on a few leaves of basil. The most ordinary pizza, called coll'aglio e l'olio ( with garlic and oil), is dressed with oil, and over it is spread, as well as salt, origanum and garlic cloves shredded minutely (optionally), often referred to as focaccia (depending on the region). In 1866, Francesco De Bourcard, writing about the Naples traditions, described the most commonly used pizza toppings at that time as well as the possible origin of calzone: In 1849 Emanuele Rocco recorded different pizza toppings including basil, tomatoes and thin slices of mozzarella the mozzarella was thinly sliced, and added to the toppings already present. The origins of pizza Margherita came from mixing similar toppings that were already present in Naples between 17. In June 1889 the pizzaiolo Raffaele Esposito, Pizzeria Brandi's chef, invented a dish called "pizza Margherita" in honor of the Queen of Italy, Margherita of Savoy, and Italian unification, since toppings are tomato (red), mozzarella (white), and basil (green), ingredients inspired by the colors of the national flag of Italy.
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