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老霍的周末百味 | 012. 永远的Margherita披萨

Morgen老霍2018-06-19 02:51:08


我要做一道菜陪你度过无论是雾霾、晴空、阴雨、艳阳的每个周末。

食物,是最好的最直接的安慰剂。

每周五,找个人或者一个人好好吃顿饭。

 

百味,调和百种地区、风情、人文、记忆加上我的激情与坚持,在今后两年中的每个周末,有我安慰你的味蕾,陪你吃饱喝足再一起硬着头皮和这个世界厮杀。



三月三十一日



想用不多的钱过上有质量的生活,

就得自己做饭。


我的助理Tina是个时尚的“三里屯girl,每周末几乎都混迹于各种买手店、电影院、时尚餐厅中,我好奇地问她:“你最喜欢的西餐是什么?”答案居然是“披萨”。为了对她的钱包做一些小小的贡献,这周我们吃“披萨”。


年轻真好,这让我想起三十岁时曾经有个小小的目标,尝遍世界各地的玛格丽特披萨。初次与玛格丽特披萨相遇是在米兰。那日用我已经肿胀的双脚拖着疲惫的身体,走出米兰的展会,一天的喧嚣过后,我已经口干舌燥、饥肠辘辘,急切得渴望碳水化合物来补充我早已耗尽电量的身心。



玛格丽特并不难做,如果你只是看到要做面饼就望而却步,我想告诉你,人生有些事做了才知道结果。你只需倒一杯红酒,打开音乐,做好以下准备:

 

玛格丽特披萨

披萨饼base

(两个薄底32厘米大号披萨的量)

披萨馅料topping

酵母

10g

番茄酱

3大勺

蜂蜜

1小勺

新鲜罗勒叶

1小把,切碎

温水

250毫升

大蒜

1瓣,切碎

面粉

500g

马苏里拉奶酪

 100

橄榄油

3大勺

奶酪碎

2大勺


一茶勺

樱桃西红柿

8-10


橄榄油

2大勺

酵母和水在温暖的发酵,放入些蜂蜜,饼底的口感会更加丰富。把酵母混合液和橄榄油、盐倒入面粉中,用筷子搅拌成面团,用手的温度揉制面团大约十分钟直到面团光滑有弹性。把面团放入抹过油的大碗里,用厨房巾盖好,放在温暖的地方发酵至两倍大,就可以开始制作饼底了。

 

在等待面团发酵的时间里,可以把樱桃番茄切片,罗勒切碎,并将烤箱预热240度。接下来的动作需要胸有成竹、行云流水、一气呵成——用手击打发酵好的面团排出里面的空气;在撒了面粉的案板上,用擀面杖擀成薄薄的饼,放入抹过少许油的披萨盘;番茄酱、切碎的罗勒叶和蒜末混合,均匀抹在披萨饼底上,周围留出约2厘米的边。奶酪切片铺在上面,撒奶酪碎和切成薄片的樱桃西红柿。最后淋上少许橄榄油、盐和少许黑胡椒调味,放进预热好的烤箱烤上五到十分钟。奶酪融化,披萨饼皮边缘呈金黄色时取出披萨,撒上绿油油的罗勒叶。趁热,请立即享用。



友情提示: 

1.  如果你想偷懒,可以选择超市中配比好的披萨面粉,只需加水发酵。

2.  如果你想更懒一些,建议去超市买冷冻饼胚 :-

 

都说玛格丽特披萨可以定义一家意大利餐厅的质量,不仅仅因为王后的命名,更是因为三种原料的红、黄、绿恰好是意大利国旗的颜色,而这道简单的披萨也体现了意大利人的烹饪哲学——简单中透出纯粹。


Never say I can’t always say I will try.  人生总有第一次,为你爱的人和爱你的人烘烤出人生的美味难道不是最幸福的吗?


关注往期文章请猛戳下面链接:

老霍的周末百味 | 002.那不勒斯铁盘虾

奶油培根意面的情缘——Milano



获奖小伙伴的礼品已发出,请注意查收;还有一位小伙伴请抓紧联系我们。

再次感谢大家的参与,祝朋友们小长假快乐。



LaoHuo’s Weekender | 012. Margherita forever


31st, March.


Don’t want to spend too much for good and healthy food – cooking by yourself is an option.


My Assistant Tina is a stylish "SanLiTun-Girl”. Almost every weekend she strolling around for shopping, tasting the newest restaurant or the latest blockbuster. So I was curious about her favourite western food. Not surprisingly it is pizza. So let’s save a coin for her to spend and eat some homemade pizza.

 

Being young is nice. That reminds me to a little goal I have since I was 30, find the best pizza margherita around the world. First time I tried a real Italian margherita was in Milan. The whole day on the fair stand with swollen feed I dragged myself from the show. What a rush, talked too much, had a dry mouth and I was really hungry. Body and soul where desperate for carbohydrates. 


To do a margherita is basically not so difficult. If the dough is your unscalable challenge, let me tell you: No Try – no proof. So, turn on the music, get you a glass of red and start as the following:

 

For the pizza dough:

500 g flour, 10 g yeast, salt 1 tsp, honey 1 tsp, lukewarm water 250 ml, olive oil 3 lts

 

For the topping:

Tomato sauce 3 tablespoons, 1 small handful fresh basil leaves, 1 cloves of garlic (chopped), Mozzarella 100 g (sliced), grated hard cheese 2 tablespoons

8-10 Cherry tomatoes, Olive oil 2 tbsp


Use a mixing bowl to stir the yeast and the honey in the water. Wait 5 – 10 minutes until its foamy and dissolved. Add flour, olive oil and salt. Mix by hand, shop sticks or dough hook (low speed for a minute). Knead the dough for at least 10 minutes for a homogenous, smooth and elastic dough. Put the dough in a greased bowl, cover the bowl with a kitchen towel and let the dough restin a warm place to raise. 


In the meantime you slice the tomatoes, chop the basil and preheat the oven to 240 degrees. When the dough doubled its volume you punch the dough one more time to get the air out. Now you form two bowls and roll out to the typical thin pizza crust using a rolling pin on a floured surface. Slightly grease the surface with olive oil and spread the tomato sauce, garlic, tomato slice, mozzarella cheese. Finally add a little salt, black pepper, the graded cheese and some olive oil. Time now for the oven, which should be at 240 degrees for a good result. Back the crust for 5 to 10 minutes. Pizza is ready when the edges getting slightly golden brown. Time for the fresh basil leaves – please enjoy while the pizza is still hot.


If you are lazy, you could buy the Pizza flour in the supermarket only need to add water and wait.

If you are indeed lazy, simply order the Pizza dough.


Pizza margherita is the benchmark for a good Italian restaurant. Not only because of its royal name. It stands for their national colours: green, white and red and it embodies Italian cooking philosophy: simple, pure and delicious.


So, never say “I can’t” – always say “I will try”. There is always something you do for the first time. Most important: You prepare with love for the ones you love – a happy moment.



摄影:Holger Patitz


                                                            

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