Tag: Margherita

Spaghetti pizza Margherita by chef Davide Scabin, the first greedy one with the 5 P’s and 4 O’s trick – Gordon Ramsay’s version

spaghetti pizza


spaghetti pizza

Spaghetti margherita pizza they are a recipe presented by the chef Davide Scabin on the occasion of the 2014 Fuorisalone. Today the gourmet cuisine loves to turn the cards on the table. Thus, the toppings of a pizza become the toppings of a first course. But even first courses become the fillings of an omelette, or the sauces to season a crocchè. Nothing is more certain in the Italian cuisine and the simplicity of the past, marked by poor cuisine and long cooking times for the matronly housewives who no longer exist, is replaced by innovation and simplicity.

Spaghetti margherita pizza

Ingredients

  • datterini cherry tomatoes 8
  • vine tomatoes 2
  • butter 5 g
  • extra virgin olive oil
  • salt
  • lime 1 g grated zest
  • sugar 1 g
  • White pepper
  • water 1 l
  • coarse salt 0.8 g
  • spaghetti 150 g
  • anchovies in oil 2
  • basil 1 sprig
  • mozzarella broth 60 g
  • fried black spaghetti
  • confit cherry tomatoes 2
  • green oil
  • chilli oil
  • 2 wedges smoked provola
  • Taggiasca olives 2

Preparation

The first thing to do to prepare spaghetti pizza margherita is to process datterini tomatoes. Cut them in half lengthwise and place them on a baking tray with the cut side down upward. Season with 10 ml of extra virgin olive oil, salt, sugar and white pepper. Bake at 150 degrees for 1 and a half hours. Extract the internal seeds from the vine tomatoes and keep them aside. Blend the remaining part. In a saucepan, heat 5 ml of extra virgin olive oil, the butter, the blended tomatoes and some datterino tomatoes that you have previously baked.

Let it cook until the tomatoes thicken. Add the seeds and lime zest and blend Once again. Drain the spaghetti al dente and pan-fry them with the tomato sauce. Continue cooking for a few minutes to mix well. Meanwhile, prepare the dishes. Arrange the confit tomato, the olive, a few pieces of anchovy, the basil, the slice of smoked provola and the black spaghetti. Pour in the mozzarella broth and season with chilli and basil oil. Lastly, place the spaghetti. Your spaghetti pizza margherita they are ready. Enjoy your meal.

Read also: Spaghetti with clams from Nennella with crumbled taralli, the secret of the ancient Neapolitan trattoria to make them perfect

spaghetti pizza

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Step by step recipe on how to make Margherita! – Gordon Ramsay’s version

Pizza margherita


There Pizza margherita it’s a salty leavened typical of Neapolitan cuisinesymbol of Italian cuisine in the world. Made with pizza dough seasoned with tomato, mozzarella cheese, basil fresh, oil extra virgin e salt. A kindness simple And genuine That June is born 1989 in honor of Queen Margherita of Savoy, queen of Italy at the time; by the chef Raffaele Esposito of theancient Brandi pizzeria in Naples ; which in the seasoning recalls i colors of the Italian flag : red tomato, white mozzarella cheese, green basil! If you want prepare it at hometoday I give you the Margherita pizza recipethe real one, with all the Advice illustrated with step by step photos ranging from choice of the margherita pizza ingredients until the cooking trickthanks to which, it will result fromI wait, taste And consistency own ‘the Daisyof the pizzeria!

Pizza margherita

It’s about a easy preparationit just needs some time available to wait for the various leavenings. There basic is that super tested given to me by a Neapolitan pizza chef friend , now done and remade by many. Once it rises, she goes divided into blocks, spread out and seasoned as tradition rules with blended peeled tomatoof the basil leaves very fresh fresh in leaves, excellent quality oil And drained mozzarella perfectly to prevent it from moistening the dough. Thanks to double cooking trickalready quick in the homemade Pizza, first in hot pan then a few minutes in the oven a margherita pizza will come out, but from toasted basewith a nice soft cornice And divinely delicious! with the same dough you can also make the margherita in the pan. Perfect for Saturday evening, Sundays in family, lunch with friends! Try it now!

Also discover:

Neapolitan pizza (the one with the crust, thin and delicious)

Margherita pizza recipe

PREPARATION TIMES




Preparation Cooking Total
30 minutes + 6 hours of leavening 15 minutes 45 minutes

Ingredients




Quantity for 3 – 4 pizzas

For the base:

  • 300 g of 0 flour + that for the folds
  • 200 g of manitoba flour
  • 400g of water
  • 3 g of fresh brewer’s yeast (1.5 g of dry brewer’s yeast)
  • 1 tablespoon extra virgin olive oil
  • 11 g of salt
  • 1/2 teaspoon sugar

the seasoning:

  • 350 g of peeled tomatoes
  • 300 g of perfectly drained mozzarella
  • fresh basil leaves
  • extra virgin olive oil
  • salt

Notes and variations : Pizza celiac daisy follow the gluten-free pizza dough, but if you want to use alternative flours, I recommend the wholemeal dough which is really Optimal And light!

Method

How to make margherita pizza

First of all, make the daisy base following the PIZZA DOUGH procedure

once it has risen and you have made the folds you will have to divide it 3 in blocks of approximately 250 gr.

From each block of 250 g comes out 1 25cm pizza in diameter. if you want, you can also make it 4 smaller pizzas.

Roll out each piece of dough with floured hands on a lightly floured work surface, smoothing the surface so that it is round.

Then sprinkle with flour and cover with cling film:

how to make margherita pizzaFinally leave at room temperature to rest for about 40 minutes

Be careful if you want to realize 1 single large margherita pizzayou can do it, skip the step of dividing into loaves and follow the Pizza in the pan procedure

Then lightly flour a work surface, start from the center of the dough and tap it with your fingertips to widen it to a circle of 20 – 22 cm, leaving about 1 cm of edge to create the cornice during cooking:

roll out the margherita pizza

Make one pizza at a time, leave the other blocks well sealed.

In the meantime, heat a non-stick griddle on the stove for 3 – 4 minutes. A 24 cm non-stick pan will also work.

Only when it is hot, place the rolled out pizza inside, arranging it well

Margherita pizza seasoning

Directly in the pan, season it very quickly with peeled tomatoes previously filled and mixed with oil, salt and basil. A few spoonfuls are enough, leaving the edge free.

Then add the fresh basil and a drizzle of oil.

Move the plate slightly, so as not to cause it to stick to the bottom

Let it cook for 1 minute, you will see that the base will be toasted and the dough will already be swollen.margherita seasoning and cooking

Finally, insert the pizza on the entire plate or pan (even the handle, nothing happens for a few minutes, unless it is made of soft rubber) and cook in a static oven already hot at 250° in the highest part you have for about 1 minute.

Then open and add the drained mozzarella cut into cubes and a drizzle of oil:

cook margherita pizza

Finally, continue cooking for another 1 minute, until the mozzarella melts and the crust is toasted.

Here’s yours ready Pizza margheritaadd fresh basil and serve!

margherita pizza recipe

it should be eaten immediately hot, although it is also delicious cold or the next day.

If you want, you can freeze the dough immediately after making the final folds.

Margherita pizza with chestnut flour – Gordon Ramsay’s version

Margherita pizza with chestnut flour


It may look like a wholemeal pizza, but it is a delicious Margherita pizza with chestnut flour.

An alternative to classic pizza margherita recipe, this chestnut flour pizza is also made with a part of Manitoba flour, perfect for reducing its caloric intake and increasing its leavening power.

It is the first time that I try a leavened product based on this flour, with which I usually make mine castagnaccio. A beautiful discovery that I wanted to inaugurate with my favorite pizza: the Margherita. This is the pizza I always use to test a new pizzeria and, as in this case, also to experiment with a new blend of flours.

So here is the recipe for my pizza Margherita, simple simple, to be cooked in a pizza oven, or, by lengthening the time a little, in a normal domestic static oven.

Margherita pizza with chestnut flour

ingredients for two pizzas with chestnut flour

THING

for the pizza dough
  • 150 g of chestnut flour
  • 150 g of Manitoba flour
  • 175/200 ml of warm water
  • 10 g of salt
  • 6 g of dry yeast
  • 10 g of sugar
  • 2 tablespoons of extra virgin olive oil
  • Salt and Pepper To Taste
for the filling
  • 2 fresh mozzarella of 125 g each
  • 400 ml of selected tomato sauce
  • 4 tablespoons of extra virgin olive oil
  • a bunch of fresh basil
  • 1 teaspoon of dried oregano
  • Salt and Pepper To Taste

HOW TO PREPARE MARGHERITA PIZZA WITH CHESTNUT FLOUR

As for a normal one Pizza margherita, I started from the dough, dissolving the yeast and sugar in a little warm water and pouring them into the center of the flour. I also added the remaining water, always warm, the oil and salt, then, with the help of a fork, I mixed the water from the center, incorporating the flour little by little with my hands. With energy, I began to knead to mix all the ingredients, until the mixture was elastic but not sticky.

I created a spherical shape by folding the outer edges of the dough inwards. It must be smooth and compact. I turned it upside down and turned it between my hands resting on the work surface with my palms facing slightly upwards, as if to form a V (this operation is called "pirlatura").

I placed the dough in a bowl greased with oil and covered with cling film, letting it rest for about 3 hours in a warm place (I use the "rising" function of my oven which guarantees a constant temperature of 30/35 ° ). Finally, I cut the dough into 2 parts, formed 2 pallets, manipulating them as little as possible, and let them rest on a baking sheet, always warm and always covered.

In a bowl I combined the tomato puree (but the peeled tomatoes will also be perfect), with the oil, salt, pepper and dried oregano (if you wish you can flavor the tomato with a clove of crushed garlic, to be removed at the time of service). I drained the mozzarella, I dried and chopped with my hands.

COOKING THE DAISY WITH THE PIZZA OVEN

Once fully matured, I spread a mixture on the shovel of the oven (here I leave you the link of mine G3 Ferrari Pizza Express Delizia oven*) Sprinkling it with a little durum wheat semolina flour. I rolled out the dough, pushing it with my fingertips from the center outwards, without touching the edges to leave the classic cornice.

Once stuffed with the fragrant tomato and mozzarella, I placed the pizza on the refractory stone of my oven, preheated to 400 °. After about 4 minutes it is ready to be enjoyed!

PIZZA WITH CHESTNUT FLOUR IN THE HOME OVEN

To cook it in a normal domestic oven, bring it to 220 ° and place your two pizzas laid out on the pan resting on the base, always sprinkled with semolina. Cook the first 8 minutes with the tomato only, then add the mozzarella and finish cooking for another 10 minutes.

When I prepare the pizza in the pan, I move it to the top of the oven for the last 2 minutes of the grill to obtain a golden effect on the cornice, which I brush with the bottom of the tomato sauce.

I served with another sprinkling of oregano, a few drops of raw oil and basil leaves.

Click.

Margherita pizza with chestnut flour

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