Text 13467, 151 rader
Skriven 2014-05-19 06:30:00 av Dave Drum (76510.cooking)
  Kommentar till text 13454 av JIM WELLER (1:123/140)
Ärende: Pizza
=============
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> pepperoni.

 NB> Obviously pizza comes in all flavors...

 DD> Not, apparently in Italy. My late kid brother found out that all the
 DD> pizza he could get on his trip to Italy with my parents was tomato,
 DD> mozz and basil.

 JW> That's the Margherita. It was and is the favourite pizza in Naples,
 JW> having been invented there. But it isn't the only one made in Italy
 JW> by a long shot.

I know about Maggie's Drawers. And they were in Venice and Naples before going
on to Rome. I think my brother was seven or eight at the time. He said that
Venice smelled like being downwind from the sewerage treatment plant -- nearly
everywhere they went. My mother told me that some snooty waiter informed my
brother that pizza was peasant food and not done by "the quality". The ol' man
unloaded on the guy using language he had picked up from the Italian coal
miners he worked and lived around in his first career in the coal mines. They
wound up, as I understand the story, with a different waiter.
 
 JW> And there is and always has been pizza-like garnished flat breads
 JW> from Spain (coco) through France (pissaladire) and Italy to Greece
 JW> and the Balkans (pides).

Same for tacos or taco-like snacks.
 
 JW> Roslind's Venetian-Slovenian buddy Lili's pizza has a thick crust and
 JW> usually involves lot of ground beef, diced onions and fresh
 JW> tomatoes.

 DD> The Dagoes were all aghast at any suggestion of
 DD> sausage, pepperoni and/or mushrooms.

 JW> Things have changed. In the past 10-20 years American style pizza
 JW> has become popular in Italy. There are even a few Pizza Huts there:
 JW> an Italian company called Autogrill operates a large variety of
 JW> American franchises including Pizza Hut, Burger King, Starbucks,
 JW> Chili's, Dunkin' Donuts, Cinnabon and KFC. Really.

Yeah, I know. And up the road from me the Kentucky Fried Colonel co-located
with a Taco Sloppo has closed. Leaving the whole building to the Sign of the
Chihuahua. A guy I know opened a place called Sam's Italian here. Although his
name was Giuseppe (Joe). And made a young fortune selling Sicilian-style pizza
and pasta. Then he went back to Palermo to care for his aging mother and while
there opened a place selling American-style pizza - I am told by his brother
Guillermo that he's cleaning up. Willie is currently the factotum at Sam;s
Italian as well as his own Joe's Pasta House.  Bv)=
 
 DD> Back in my younger days we used to say that cold pizza and warm beer
 DD> were the "Breakfast of Champions"

 JW> While two cigarettes and a Pepsi was a hooker's breakfast.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pissaladière
 Categories: Breads, Seafood, Herbs, Vegetables
      Yield: 12 servings

           Yellow cornmeal; for baking
           - sheet
     20    Drained anchovy filets
     20    Oil-cured black olives;
           - pitted
      1 tb Chopped fresh thyme 

MMMMM--------------------------TOPPING------------------------------
     1/4 c  Butter
       6 lb Onions; thin sliced
       6    Fresh thyme sprigs
       4    Fresh rosemary sprigs
       2    Bay leaves
       6 tb Extra-virgin olive oil

MMMMM---------------------------CRUST-------------------------------
       1 c  Warm water (110øF/43øC)
       1 tb Dry yeast
       1 ts Sugar
   2 3/4 c  (or more) all purpose flour
       1 ts Salt
       3 tb Extra-virgin olive oil

  Pissaladière is a classic dish in Provence. Its thin
  pizza-like crust is piled high with caramelized onions,
  then topped with anchovies, olives, and fresh herbs. 

  FOR TOPPING: Preheat oven to 350øF/175øC. 

  Place butter on heavy large rimmed baking sheet; place in
  oven until butter melts, about 5 minutes. Spread half of
  onions on baking sheet; top with 3 thyme sprigs, 2
  rosemary sprigs and 1 bay leaf. Sprinkle with salt and
  pepper. Drizzle with 3 tablespoons oil. Top with remaining
  onions, 3 thyme sprigs, 2 rosemary sprigs, and 1 bay leaf.
  Sprinkle with salt and pepper. Drizzle with 3 tablespoons
  oil (onion layer will be about 2 1/2" thick but will
  settle during baking). Bake until onions are very tender
  and golden, stirring and turning every 30 minutes, about 2
  hours total. Cool. Discard herb sprigs and bay leaves.

  (Can be made 1 day ahead. Cover; chill. Bring to room
  temperature before using.)

  FOR CRUST: Pour 1 cup warm water into small bowl; sprinkle
  yeast and sugar over. Stir to blend. Let stand until
  foamy, about 10 minutes. Blend 2 3/4 cups flour and salt
  in processor. Add yeast mixture and 2 tablespoons oil;
  process until dough clumps together, adding more flour by
  tablespoonfuls if dough is sticky. Process until shiny
  ball forms, about 1 minute. Turn dough out onto floured
  work surface and knead until smooth and elastic, about 5
  minutes. Coat large bowl with remaining 1 tablespoon oil.

  Add dough to bowl; turn to coat with oil. Cover with
  plastic wrap, then kitchen towel. Let rise in warm
  draft-free area until doubled in volume, about 1 1/2
  hours. Punch down dough; cover and let rise until puffed
  and almost doubled, about 1 hour. 

  Sprinkle heavy 17" X 11" X 1" baking sheet with cornmeal.
  Roll out dough on lightly floured surface to 18x12-inch
  rectangle. Transfer to prepared baking sheet; press edges
  of dough up along sides and corners of sheet. Cover with
  dry kitchen towel; let rise until slightly puffed, 1 hour.

  Preheat oven to 475øF/245øC. 

  Spread onions over top of dough. Arrange anchovies and
  olives atop. Bake until crust is golden, about 15 minutes.

  Sprinkle with thyme. Cut into 3" squares. Serve warm or at
  room temperature. (Can be made 4 hours ahead; let stand at
  room temperature.)

  Makes 12 servings.

  Bon Appétit | October 2001

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... I like a Blackpool breakfast, me, 20 ciggies & a pot of tea - Lilly Savage
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