Fortina Pizza and Giardiniera Recipe
Listed here are the recipes from Monday's show. Chef Christian Petroni from Fortina arrived to educate us steps to make pizza along with a Giardiniera for the Better Dinners Segment.
Chef Christian can also be becoming an Ambassador Chef in the Fifth Annual Greenwich WINE+FOOD Festival from September 23rd -26th.
The Luigi Bianco Pizza
2 9oz. balls of pizza dough
2 oz. of robiolona
2 tbl. black truffle pate
Hands stretch the pizza dough into 12 " circles.
Top with all the cheeses, distributing on them the top of extended dough, departing single in. border round the edge.
Bake on pizza stone inside a 500 degree oven until cheese is bubbly and pizza dough has risen and it is crispy.
Remove from oven and cut and drizzle with black truffle pate.
1 Mind of cauliflower reduce medium florets.
2 Bunches of baby carrots washed with tops stop.
1 Bulb of fennel decline in thin wedges.
2 Fresno peppers decline in rings (seeds incorporated).
¼ Cup kosher salt.
2 qt. White-colored balsamic vinegar.
2 Glasses of sugar.
¼ Cup sliced garlic clove.
1 Sprig of thyme.
1 Sprig of rosemary oil.
1 Fresh bay leaf.
3 Glasses of essential olive oil.
Neat and cut all vegetables and mix them into large mixing bowl.
Sprinkle the salt around the vegetables and toss so that they are coated. Let vegetables sit inside a colander over another bowl overnight.
In large sauce pot combine vinegar water and salt. Provide boil, then lower heat to simmer for 25 minutes.
Put vegetables right into a mixing bowl and pour hot mixture to the vegetables, cover and refrigerate overnight.
The following day strain the vegetables and set the liquid back around the stove inside a sauce pot and prepare until reduced to some syrup consistency.
Pour the syrup go back over the vegetables and add some garlic clove, herbs and essential olive oil.
Mix well and let marinate not less than 4 hrs before serving.
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