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. This is one of those Easy Margarita Recipes that is simple and easy and tastes grea. #ITALIAN MARGARITA HOW TO#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. Today on Booze On The Rocks I show you how to make the Italian Margarita. 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". Pour into a glass and enjoy (For big batch margaritas, use a plastic jug. The contents won’t freeze completely because of the alcohol, but become slushy. Seal, squeeze to combine, then lay flat in the freezer for 2-3 hours, or until frozen. You need to have a 3 mm thick disk of dough with a 1-2 cm high crust. Pour the ingredients, without the ice, into a ziplock freezer bag. 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. Shake vigorously for 15-20 seconds.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). Add all ingredients into a cocktail shaker. Dip the rim of the glass in margarita salt or sugar. Using a lime wedge, trace along the rim of the glass. margarita salt or sugar (I am OBSESSED with cocktail rimmers – see below!!).The Amaretto adds a subtle flavor that pairs perfectly with salt or sugar – whichever tickles your taste buds! Which camp are you in? Sweet or salty? This is also incredibly easy to create in a batch – so whether you are serving two or twenty you can whip this up in just a few seconds. When you need a margarita ASAP this hits the spot! ITALIAN MARGARITA RECIPE Sometimes I don’t want to wait for my cocktails to freeze (and blending it with ice just isn’t the same amirite?). I am a frozen margarita girl from way back…but let’s be real.
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