- For the dough: 1 cup warm water 1 envelope active dry yeast Pinch of sugar 2 teaspoons kosher salt 2 tablespoons extra virgin olive oil 2 1/2–3 cups all-purpose flour 2 garlic cloves, minced 1 tablespoon fresh basil, chopped For the Caesar dressing: 2 large egg yolks 1 tablespoon...
For the dough:
1 cup warm water
1 envelope active dry yeast
Pinch of sugar
2 teaspoons kosher salt
2 tablespoons extra virgin olive oil
2 1/2–3 cups all-purpose flour
2 garlic cloves, minced
1 tablespoon fresh basil, chopped
For the Caesar dressing:
2 large egg yolks
1 tablespoon Dijon mustard
2 garlic cloves, chopped
3 anchovy fillets
1/2 cup extra virgin olive oil
Juice of 2 limes
For the pizzas:
1 large fresh tomato, seeded and chopped (about 1 cup)
1/2 cup, plus 2 tablespoons, olive oil
2 teaspoons freshly ground black pepper
2 teaspoons sugar
1 teaspoon garlic, minced
1/4 cup tomato sauce
1/4 cup sliced black olives
1/4 cup roasted red peppers
2 cups grated mozzarella cheese
1/4 cup chopped fresh basil
1 cup arugula
1 cup shredded romaine lettuce
To make the dough:
1. Put the water in a bowl, stir in the yeast and sugar, and let sit until frothy, about 10 minutes.
2. Add the salt, olive oil and 2 1/2 cups of flour, and mix until the dough pulls away from the sides of the bowl. Turn out onto a lightly floured surface. Knead until smooth, about 8 minutes, adding up to 1/2 cup more flour if the dough seems too wet. Put the dough into a well-oiled bowl and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Turn the dough out onto a work surface and knead in the garlic and basil. Put it back in the bowl, cover with a damp cloth and let rise until doubled, about 1 hour.
To make the dressing:
1. Put the egg yolks, mustard, chopped garlic and anchovies into a blender. Blend until smooth. With the motor running, pour in the oil in a slow, steady stream, then pour in the lime juice and blend until emulsified, about 1 minute. Scrape the dressing into a bowl, cover and refrigerate until you need it. It will keep for about 3 days.
To make the pizzas:
1. While the dough rises, preheat the oven to 250°F.
2. Put the chopped tomato on a small rimmed baking sheet and toss with 2 tablespoons of olive oil, the black pepper and the sugar. Bake until the tomato pieces have dried, about 1 hour.
3. Put the remaining 1/2 cup olive oil in a small bowl. Add the minced garlic and microwave for 30 seconds.
4. Preheat a gas grill to high.
5. Punch down the dough and divide in half. Shape each half into a ball and pat down on a lightly floured surface. Use your fingers to stretch the dough into 10-inch oblongs; it’s nice if you leave a slightly thicker rim.
6. Turn half the grill down to medium. Brush 1 piece of dough with the garlic oil and place it, oiled side down, on the high-heat side of the grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, use two spatulas to turn the dough over onto the medium-heat side. Working quickly, brush the garlic oil over the crust and then brush with half of the tomato sauce. Scatter with half of the roasted chopped tomatoes, half of the black olives and half of the roasted red peppers. Sprinkle with 1 cup of the mozzarella and half of the basil. Close the lid and cook the pizza until the cheese melts. Remove the pizza from the grill and set it aside while you prepare the second pizza with the remaining ingredients.
7. Toss the arugula, romaine and some of the Caesar dressing together. Cut the pizzas in half, pile the salad on top and serve right away.
Recipe by Marcus Samuelsson. SourceVN:F [1.9.22_1171]VN:F [1.9.22_1171]
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- Although olive oil is thousands of years old, it’s only recently that it’s come to be considered a gourmet product. The varieties of this essential element of Mediterranean cuisine are constantly increasing. The type of olive, the climate of the place that the olives...
Although olive oil is thousands of years old, it’s only recently that it’s come to be considered a gourmet product. The varieties of this essential element of Mediterranean cuisine are constantly increasing.
The type of olive, the climate of the place that the olives are cultivated, the extraction method; these are only some of the factors that influence the flavor and quality of the oil, but how do we identify the qualities of each variety?
We sneaked into the oil tasting of the Best Food and Drinks Guide, run by the chef Paco Roncero (three Repsol Suns), to learn how the best olive brands of the country are chosen. Take note and prepare yourself to become an oil buff.
1. Essential elements
For this type of tasting we need: an olive oil tasting glass, which consists of a small round glass with a somewhat closed opening and blue so we don’t see its interior (since the color of the oil doesn’t influence its properties); a glass lid or a napkin to cover the glass; an apple; water; and some bread to change the flavor between tastings, and the form to write down the different sensations perceived while trying each variety. The objective of the tasting is to pick out as many organoleptic qualities of the product as possible; that is to say, the characteristics of its flavor, texture, smell. This is why it’s recommended that the tastings be in the early morning when our senses are more acute. It’s also important that the ambient temperature at the tasting be around 28 °C (82 °F) which guarantees the best environment for both the oils and our senses.VN:F [1.9.22_1171]VN:F [1.9.22_1171]
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