Make your pizza!
Ingredients for 2 pizzas:
Pasta:
500g wheat flour
300ml (1 1/4 cup) warm water
1/2 tablespoon of salt
1 teaspoon of honey
3g (1/2 teaspoon) dry yeast
Stuffing for 2 pizzas:
2 cups tomato sauce, 300g grated mozzarella
G 250g tomatoes sliced in half
150g grated ham
6 sliced pitted green olives
fresh basil
Procedures to prepare it:
Make the tomato sauce according to your preference or following my recipe. Mass: Bring the water (filtered) to 39C degrees, add the salt and honey and mix to dissolve. Sprinkle the dry yeast on top and let it rest for 5 min. Place 500g of flour in a bowl, open a hole in the center with the spoon, stir the yeast well in the water and put the mixture in the center of the flour. Stir with the spoon until it starts to become homogeneous and finish kneading with your hand until it becomes a homogeneous mass (it will be wet). Place in the bowl of an electric mixer and beat with the hook for 5 min. (or knead with your hands for 15 min.) until the dough is smoother.
Transfer the dough to a floured bench and fold it 8 times. Form a ball. Transfer to a brushed bowl of olive oil. Cover with plastic film (or dish towel) and let it rest until it doubles in volume. Approx. 1 1/2 hours.
Do When doubled in volume: you either open it to assemble the pizzas or leave it in the refrigerator until it's time to open it. Remove from the refrigerator, remove the dough from the bowl and place on a floured bench. Split in half, make 2 balls of dough by folding each ball 4 more times. Let stand for 10 min. until it reaches room temperature.
Preheat the oven as much as possible with the soapstone inside to heat it up too. If you don't have the stone, use a regular baking sheet. Roll out the dough with a rounded roll, always flouring the workbench and fingers to avoid sticking. Help with fingertips to open the edge. Assemble the pizza by placing the dough on the stone or baking sheet and cover with sauce underneath and the filling you want on top. Bake for 15 min. Serve immediately.
Basic tomato sauce with chunks
Ingredients:
2.7kg ripe Italian tomatoes
1 finely chopped onion
3 crushed garlic cloves
1/4 cup fresh basil
1/4 cup dry white wine (optional)
salt and pepper to taste
Procedures to prepare it:
Chop all tomatoes with skin and seeds and set aside. Beat 3 tomatoes in the blender with the basil and set aside. Sprinkle a large hot pan with oil and place the onion. Once it becomes transparent, add the garlic and stir for 3 minutes. Add the beaten tomato with basil, then chopped tomatoes. Put salt and pepper, stir well and, as soon as it boils, cover and turn the heat down. Leave to cook over low heat and covered for 1 1/2 to 2 hours. Stir occasionally. Set the salt and serve with your dough, pizza or any other preparation.
Crab stew with sweet potato puree, delicious dish for our lunch
Ingredients for 6 people:
1kg crab meat
3 tablespoons of palm oil
1 finely chopped onion
3 crushed garlic cloves
juice of 2 lemons tahiti
1 chopped chili pepper without seeds
1 cup (240ml) shrimp broth
1 cup (230ml) coconut milk
200g creamy curd
2 tablespoons tomato paste
salt to taste
Mashed potato:
1.8kg sweet potato
G 50g butter
1/2 cup fresh cream
1 tablespoon chopped coriander
salt to taste
Shrimp broth:
1kg shrimp shells (washed)
1 onion, 2 garlic cloves, 1 coarsely chopped pepper
1 tablespoon brandy (optional)
1/4 teaspoon of spicy paprika
1/4 teaspoon of sweet paprika
salt to taste
1 liter of water
Mini onions:
500g small onions
Col 1 spoon of sugar soup
1/2 teaspoon salt
Col 2 spoon of butter soup
Finish: 3 dry coconuts cut in half and chopped parsley
Procedures to prepare it:
Shrimp broth: Place a drizzle of olive oil in the pan, add onion, garlic, pepper and the peels. Saute 5 minutes. Add the brandy and let it boil and evaporate. Add the paprika, water and salt to taste. Cover and boil until reduced by half. Strain and reserve.
Peel and cook potatoes cut into pieces until tender. Pass in a potato masher, put the rest of the ingredients, stir and reserve. If necessary, pass the sieve or beat with the mixer. Place the peeled small onions in a frying pan and add water to half the onions. Put the sugar, salt and butter. Leave on low heat without stirring until the water is dry and they brown. At this time, stir to brown evenly.
Place the palm in the hot pot. Place the onion, then the garlic and chopped pepper. Add the crab meat and mix well. Drizzle with lemon juice and let dry. Add the shrimp broth, coconut milk, stir well. Add tomato extract and curd. Set the salt and parsley. Assemble in the coconuts, placing the puree underneath, the crab stew on top, a golden chive and sprinkling with parsley.
Nice recipe