Homemade margherita pizza
A simple dough, a no-cook tomato sauce and the hottest oven you can manage. A heavy baking tray preheated in the oven does a good job of standing in for a pizza stone.
by KrazyBadal 0 views
Recipes with mozzarella
4 recipes that use mozzarella, with photos, step-by-step instructions and cook times. The quickest, Pandebono, takes 35 minutes. It is most often cooked with egg, basil and basil leaves.
Run out of mozzarella? Provolone or a mild cheddar, same amount.
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Supplì
In Rome supplì are bought from pizza-by-the-slice shops and friggitorie and eaten standing up, wrapped in paper, before the pizza arrives. Unlike Sicilian arancini they are oval and the rice is cooked in tomato sauce, so the inside is orange-red; when you bite one in half, the mozzarella stretches into a long 'telephone cord', which is where the nickname al telefono comes from. Roman bars usually add meat ragù; this version keeps it vegetarian with a basil-scented tomato rice. Chef's tip: cook the rice a day ahead and chill it in a thin layer; cold, firm rice shapes neatly and does not split in the oil.
by KrazyBadal 0 views
Pandebono
Pandebono is the warm cheese bread of the Valle del Cauca, the region around Cali, eaten for breakfast or as an afternoon snack (onces) with hot chocolate or a coffee. It looks like Brazilian pão de queijo but tastes different: the dough is cassava starch and a little precooked cornmeal kneaded with lots of crumbly fresh cheese, with no milk or cooking, so the rings bake up with a slightly crisp skin and a soft, stretchy, tangy middle. Chef's tip: shape them into rings or balls and bake them straight away; the dough dries out if it sits.
by KrazyBadal 0 views
Pupusas de queso y frijol
In El Salvador pupusas are a Sunday-night ritual: families queue at the pupusería, where cooks pat the dough between wet palms with a soft clapping sound, and the second Sunday of November is National Pupusa Day. These thick masa cakes are stuffed with stringy cheese and smooth refried black beans, griddled until speckled, and eaten with your hands, topped with curtido and a thin tomato salsa. Chef's tip: keep a bowl of water with a splash of oil beside you and wet your hands before every pupusa, so the dough stays supple and the seams don't crack.
by KrazyBadal 0 views