Text 16478, 109 rader
Skriven 2011-10-09 21:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Italian grating 16
==========================
 JW> For some reason my stores don't carry Romano.

Reason 1. it smells like smelly human feet.
Reason 2. it tastes like smelly sheep feet.

 My choices are limited
 JW> to those crappy Kraft shakers at $15 per kg, mediocre Canadian
 JW> Parmesan at $22, Asiago, which is nice but not the same as Parmesan)
 JW> at $28, Grana Padano (previously at $28, then $32 but now $45) and
 JW> Parmigiano-Reggiano at $45.

Have you tried aging that mediocre domestic stuff?
Might improve it a bunch.

 JW> I discovered Parmigiano-Reggiano's lesser known cousin Grana Padano
 JW> a couple of years ago and was quite enthusiastic.

Actually, the two appellations intersect: some Grana Padano
actually qualifies as Parmigiano; some Parmigiano does and
some does not qualify as Padano.

  But as it's
 JW> popularity caught on, the price rose up to match that of Parmigiano-
 JW> Reggiano. So I was happy to find Grana Padano from Mulino Alimentare
 JW> of Parma on special this week for just $32.

$15 a pound isn't too too bad.

 JW> insult to injury the delivery guy wanted $34.50 ($29 plus 5% tax is
 JW> $30.45). All he could say was that's what the cashier priced it at.
 JW> A second call to the shop was made and the order taker said, "That's
 JW> what the cash register says", so no recourse. All so hopeless on so
 JW> many levels.

I once got some bbq sauce (for souvenirs - I wouldn't use
the stuff myself) at Maurice's Piggy Park, and the register
rang up $972 or so. Darn right there was recourse. In this
case, the answer would be "you know where you can stick
that pizza of yours."

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Pizza Rustica ABM
 Categories: Italian, Main dish, Cyberealm, Kooknet
      Yield: 8 servings

  1 1/4 c  Milk; plus
      2 tb Milk; (if needed)
      2 tb Olive Oil
      1 tb Rosemary; chopped
      2 ts Salt
      1 tb Sugar
      3 c  Flour
      2 ts Yeast

MMMMM--------------------------FILLING-------------------------------
      1 lb Ricotta Cheese
      2    Eggs
    1/2 c  Romano Cheese; grated
      1 tb Parsley; chopped
    1/2 ts Salt
    1/4 ts Pepper

MMMMM--------------------------TOPPING-------------------------------
     15 sl Salami; thinly sliced
     25    Basil Leaves; coarsely
           -chopped
     16 oz Roasted Red Peppers; drained
     12 sl Provolone Cheese; thinly
           -sliced
           Salt
           Pepper

  Place all dough ingredients in pan and program for knead and first
  rise. The dough will be firm and pull away from the side of the
  machine. While the dough is rising, prepare the filling.  In mixing
  bowl, whisk together all the ingredients and refrigerate until you
  are ready to assemble the pizza. Preheat the oven to 400øF. with the
  rack in the center position. Grease a 9" springform pan.

  When the dough cycle is completed transfer the dough to a lightly
  floured work surface, cover it with a clean towel, and let it rest
  for 5 minutes. Cut the dough in 2 pieces; one piece should be one
  third of the dough and the other piece should be 2/3.  Roll out the
  larger piece to a 14" circle. Line the springform pan with the
  circle. A small amount of dough (1") should overlap the top of the
  pan. Arrange 5 slices of salami on the bottom.
  Spread a third of the ricotta filling over the salami, then sprinkle
  on a third of the basil.  Lay out a third of the peppers. Lay out 4
  slices of provolone.  Repeat this pattern for the next 2 layers. Roll
  out the small piece of dough to a 9" circle. Brush water around the
  rim of the dough already in pan, then fit the 9" circle on top. Trim
  away about 1/2" of the overlapping dough from the bottom circle.
  Crimp together the top and bottom edges.  Brush the top of the dough
  with olive oil and salt and pepper. With a pair of scissors, cut a
  vent in the top crust about 1" in diameter. Bake for 15 minutes at
  400øF., then at 350øF. for 15 minutes. Remove the pizza from the oven
  and immediately remove the sides of the springform. Cool before
  slicing to allow layers to set.

  Source: Pizza Etc from Your Bread Machine Typed by Meg Antczak, Fido
  Cooking Conference 07-19-95 Revised for Meal-Master Format by
  Katherine Smith

MMMMM

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