Pizza in teglia ja supplì

Ainesosat

• 1 carrot
• 1 onion
• 1 celery
• 30 g butter
• 50 ml cooking wine
• 200 g risotto rice (arborio)
• 500 g tomato sauce (passata)
• 5 g salt
• 50 g parmigiano reggiano
• Buffalo mozzarella
• Breading and cooking
• Egg white
• Bread crumbs/panko
• Wheat flour
• Frying oil

Ohjeet

1. Chop finely the carrot, the celery, and the onion and sauté them in the melted butter.

2. Add the rice and stir until toasted then increase the heat and pour the cooking wine. Let it evaporate.

3. Reduce the heat, add the passata, and when simmering continue to stir till all the tomato sauce is adsorbed in the rice. Turn off the heat, add salt to taste, add the grated parmigiano reggiano, and stir.

4. Spread the cooked rice on a baking sheet in a thin layer to speed up the cooling. When cooled off, divide into portions of 70 g each, add a little cube of buffalo mozzarella in the center and shape it into an oval ball by pressing hard between your hands.

5. Submerge the supplì in the flour first, then the egg white and the breadcrumbs last. Fry at 165 degrees for 5 minutes or until golden brown.

Ainesosat

• San Marzano DOP (or passata)
• Fine sea salt
• Extra virgin olive oil
• Fresh garlic
• Fresh basil

Ohjeet

1. In a bowl smash the San Marzano DOP by hand or pour the passata. Add 7 g of salt and 14 g of olive oil for every 500 g of passata, 1 garlic clove, and some fresh basil. Put it in the fridge to rest for a few hours before using.

Ainesosat

• Minced pork meat
• Fine sea salt
• Black pepper (grinded)
• Cooking wine (or brandy)

Ohjeet

1. In a bowl add the meat, the salt (1 g every 100 g of meat), and some black pepper. Mix by hand. Warm up a pan and add the meat. When cooked, deglaze with cooking wine or brandy. Put aside to rest.

Ainesosat

• Porcini Mushrooms (fresh or frozen)
• Fine sea salt
• Black pepper
• Cooking wine ( or brandy)
• Fresh rosemary
• Fresh garlic
• Butter

Ohjeet

1. Clean and cut porcini mushrooms. Stir fry with butter, garlic and rosemary. When cooked, deglaze with cooking wine or brandy. Add salt and pepper to taste. Set aside.

Ainesosat

• Flour (12–13 g protein): 1 kg
• Cold Water: 700 g
• Fresh yeast: 5 g
• Sea salt: 25 g
• Extra Virgin olive oil: 25 g

Ohjeet

1. Separate the water into two parts 550 g and 150 g respectively. Add the yeast to the 550 g part and stir till the yeast is dissolved. Pour the mixture into a bowl with the flour and start kneading by hand or using a stand mixer at low speed. When all the flour is adsorbed and the dough is firm add the salt.

   When the salt is not more visible start adding the remaining water little by little increasing the kneading speed. When all the water is absorbed add the oil and knead till completely absorbed and the dough looks elastic and not sticky. Move the dough to the kitchen counter and cover it with a bowl.

   After 10 minutes remove the bowl and proceed with folding and shaping the dough into a big ball. It will now be elastic and smooth. Let it rise covered at room temperature till it almost doubled its volume and proceed to shape the dough balls. Teglia romana Is cooked in an oven tray.

   To know how big the pizza balls are supposed to be use this general rule: multiply the length by the width of your tray and divide by two. That is the amount in grams of dough. As soon as the dough has lost part of its elasticity proceed stretching on a bed of ’semola rimacinata di grano duro’ (durum).

   Apply a thin layer of oil on the tray. Remove the excess flour from the stretched dough, place it on the tray, and adjust it to uniformly cover the tray. Spread the tomato sauce evenly. Add some mozzarella, the sausage, and the mushrooms.

   Place the tray in a static pre-heated oven placing it at the very bottom of the oven for the first few minutes (depending on the efficiency of the oven). When the bottom starts coloring, sprinkle some parmigiano reggiano and add the provolone piccante sliced in thin layers.

   Place the tray back in the oven to the middle and keep on baking till the crust is golden brown and the provolone is melted. The whole baking process will require around 10–12 minutes depending on the oven.

Ainesosat

• Per portion
• Fresh fennel: 1/2
• Walnut (clean): 40 g
• Fresh orange (juice and zest): 1/2
• Garlic powder: a pinch
• Dried oregano: a pinch
• Sea salt: a pinch
• Black pepper: a pinch
• Extra virgin olive oil: 4 spoons

Ohjeet

1. Clean the fennel and slice it as thin as possible. Peel the orange (without the white part) and squeeze it. In a blender mix the walnuts, the oregano, the orange zest, 2 spoons of olive oil, and 2 spoons of orange juice. Add salt, pepper, garlic powder, and 2 more spoons of olive oil. Add water and/or orange juice to adjust taste and consistency.

2. Create a tower with the fennel slices and pour the pesto on top.

3. Finish it with orange zest.

Ainesosat

• For 10 maritozzo
• Flour 00 type (12-13 g protein): 400 g
• Fresh yeast: 4 g
• Cold water: 100 g
• Cold milk: 150 g
• Fresh egg: 1
• Sugar: 65 g
• Honey: 20 g
• Salt: 10 g
• Butter: 100 g

Ohjeet

1. Pour the flour, the water, the yeast and the milk into a bowl. When the dough is formed gradually add the sugar and when adsorbed add the egg. When the dough is firm again, add the honey and the salt. Add the butter in 3 steps kneading more vigorously till all the the butter is absorbed.

   Sprinkle some flour on the kitchen counter, and transfer the dough to it. Form a big ball and set it back to rest on the kneading bowl, covered till doubled in volume.

2. Remove then the dough from the bowl and cut it into around 80 g pieces. Shape them into oval balls and arrange them on a baking sheet. Cover them with a clean cloth and leave them at room temperature for around 2 hours (till doubled in size).

   Bake them in the middle of a preheated oven at 200 C for around 10 minutes or till golden color. When cold, cut lengthwise (leaving the two halves connected at the bottom) and fill with whipped cream. Garnish with icing sugar.