How to Make Montreal Smoked Meat Pizza
Reinvent the popular deli sandwich into this melty, salty, tangy creation. Baking the pizza on the bottom rack ensures a crisp golden crust.
Get the recipe:
Potato Pizza | Thomas Straker | Gozney Dome
Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens.
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This carb-on-carb masterpiece is another epic creation from Thomas Straker (plus a little help from Tom Gozney) ????????????
With thinly sliced potatoes, rosemary salt and oozing Fontina cheese, it’s the ultimate people pleasing pizza fit for a festive feast ????
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Swallows Nest Pasta (Nidi di Rondine)
The dish is called Nidi di Rondine, or Swallow's Nests. Swallows nest pasta is an original recipe from the little country of San Marino. Think fresh sheets of pasta spiraled like a cinnamon bun but layered with bechamel sauce, cheese, and a pinch of nutmeg. Then the whole shebang is baked on a bed of more bechamel sauce, under a sprinkling of Parmesan, for an ultra-creamy casserole.
This is our variation, enjoy!
Ingredients: - 6 pasta sheets (400 gr. Of pasta dough approx.)
- 1 lt. bechamel
- 500 gr. Kale
- 1 garlic clove
- 100 ml extra virgin olive oil
- Salt and pepper to taste
- 500 gr. Tomato sauce
- 200 ml. Fresh cream
- 200 gr. Parmigiano Reggiano (to sprinkle on top)
Additional Tip:
* You can use ham, spinach, bacon, or any other ingredient you like.
* You can prepare in advance and refrigerate.
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Music: The Place Inside - Silent Partner
HOME MADE ORECCHIETTE with Broccoli Rabe - Orecchiette con cime di rapa
Get the recipe for home made orecchiette pasta w. cime di rapa:
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Orecchiette con cime di rapa is a traditional Italian recipe from Apulia, a south-eastern region with incredible food, history, and beaches. Homemade orecchiette are easy to prepare, with two simple ingredients: water and durum wheat semolina flour. The most famous and delicious orecchiette dish is made with broccoli rabe and is known as orecchiette con cime di rapa all over the world.
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INGREDIENTS LIST
???? For the homemade orecchiette
250 g (1.5 cups) durum wheat semolina flour
140 g (0.6 cups) warm water you might need a bit more depending on temperature, humidity and altitude of where you live.
????For the sauce
1 kg (35 oz) cime di rapa (not cleaned) also broccoli rabe, broccolini, or broccoli florets
4 tbsp olive oil
2 tbsp soy sauce (this is used to replace the anchovies in the original recipe)
2 cloves garlic
chili pepper to taste
1 pinch salt to taste
INSTRUCTIONS
- In a bowl, add the durum wheat semolina flour. Then add the hot water and start incorporating the two, first with a fork, then with your hands.
- Transfer the dough onto a worktop and start kneading vigorously with your hands for about 10 minutes, or until you get a smooth dough ball.
- The dough should be quite compact and NOT sticky at all. If your dough is too sticky, then add more durum wheat semolina flour until is not anymore.
Shape the orecchiette like shown in this video.
- NB: if your dough is too elastic and hard to shape, then let it rest for 20 minutes on your worktop, covered with a kitchen cloth. This way the gluten will relax, and the dough will be easier to work with.
- Then set them aside on a worktop covered with a thin layer of durum wheat semolina flour. You can now either let them dry for 12 to 24 hours and store them in a jar, or cook them straight away.
For the sauce
- If you have Italian cime di rapa, separate the leaves and the florets from the stems, wash them and set aside.
- If you use broccoli rabe or regular broccoli, then only use the florets and remove most of the stem.
- NB: For this recipe we don't use much of the stems, but you can save them for a vegetable broth or for a soup.
- Fill up half of a large pot with water and bring to boil. Add a handful of coarse salt and put in the leaves and the florets of the cime di rapa.
Boil for about 5 minutes or until almost done. Then add the orecchiette.
They'll cook in about 3 minutes if they are just made. They'll need a bit longer if they are dry. In any case, cook them until al dente.
- While the pasta cooks, in a large pan, add the oil, the soy sauce, the garlic, the chili and set on medium heat. When the garlic starts to fry, turn the heat off, and let cook with the residual heat of the pan.
- When the pasta and the broccoli rabe are ready, scoop them out of the water and add it to the pan with the sauce. Add a ladle of pasta water and finish cooking the pasta with the sauce.
- Stir gently on medium heat. Some of the cime di rapa should melt into the sauce and coat the orecchiette in a creamy dark and bright green sauce.
- Turn the heat off, let cool down for 1 minute, then scoop into plates and enjoy with a drizzle of good quality extra virgin olive oil.
STORAGE
You can air-dry the orecchiette for 12 hours or overnight, then store them in a glass jar for a few weeks.
Our recipes are 100% plant-based (#vegan), and so without milk, without butter, without cheese, without eggs, and without any animal-based products.
Contacts
✉️ Nico: nico@theplantbasedschool.com
✉️ Louise: louise@theplantbasedschool.com
Italia Plant Based
Filmed & Edited by Louise
Made with ❤ in our little Italian kitchen.
Nico & Louise :-)
PASTA AL FORNO SALVADOMENICA Ricetta Facile - Fatto in Casa da Benedetta
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PASTA AL FORNO SALVADOMENICA
Una variante bianca, facile e veloce, della classica pasta al forno al ragù. Gustosissima e perfetta per il pranzo della domenica in famiglia!
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‣ 0:29 Procedimento ????
‣ 0:59 per il Ragù Bianco ⏲
‣ 7:37 Cottura ⏲
‣ 9:09 Varianti ????
‣ 11:40 Cottura in Forno ⏲
‣ 11:59 Pronto ????
INGREDIENTI
macinato misto 300g
piselli 250g
soffritto di sedano, carota e cipolla
mezze maniche 320g
besciamella 500ml
100ml di vino bianco
olio di oliva, sale
formaggio grattugiato 30g
RICETTA STAMPABILE ►
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✉️ Benedetta: benedetta@fattoincasadabenedetta.it
✉️ Marco: marco@fattoincasadabenedetta.it
✉️ Collaborazioni: business@fattoincasadabenedetta.it
✉️ Lavora con Noi: job@fattoincasadabenedetta.it
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