Text 27844, 89 rader
Skriven 2015-06-06 05:07:24 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1186
====================
 * Originally in: fido.HOME_COO

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

      Title: Spelt Crust Pizza w/Fennel, Prosciutto & Apples Pt 1
 Categories: Pizza, Pork, Fruits, Dairy
      Yield: 6 servings

MMMMM---------------------------CRUST--------------------------------
      2 c  Whole grain spelt flour
      2 ts Baking powder
    3/4 ts Fine sea salt
    1/2 ts Sugar
      1 c  Whole-milk ricotta cheese
    1/4 c  Whole milk
      2 tb Linseed oil or extra-virgin
           - olive oil
      1 lg Egg
           Coarse cornmeal; if using a
           - pizza peel

MMMMM--------------------------TOPPINGS-------------------------------
      5    Green onions
      1 c  Sour cream
    1/4 c  Drained nonpareil capers
    3/4 ts Fresh ground black pepper
      1    Tart apple; halved, cored,
           - sliced very thin
      1    Fennel bulb; halved
           - lengthwise, cored, sliced
           - very thin
      4 oz Thin sliced prosciutto; cut
           - across in 1/2" strips
           Linseed or extra-virgin
           - olive oil; for brushing

  Use a mandoline to slice apples and fennel about 1/8 inch
  thick. If you don't have one, try to slice them as thinly
  as possible to get flavorful brown edges. If you don't own
  a pizza stone, preheat an inverted baking sheet for 30
  minutes as described in step 3. Place the dough on a piece
  of parchment paper, carefully slide the paper with the
  dough right onto the baking sheet, and bake. While the
  crust will not be as crisp, it will still be delicious.

  First, make the dough. To prepare the dough by hand:
  Whisk together the spelt flour, baking powder, salt, and
  sugar in a large bowl. Make a well in the center. In a
  small bowl, combine the ricotta, milk, linseed oil, and
  the egg and beat with a fork until smooth. Pour the
  ricotta mixture into the well. Combine with a dough whisk
  or a fork, stirring from the center and gradually
  incorporating the flour from the sides until a fairly
  moist dough comes together. To prepare the dough by food
  processor: Place the spelt flour, baking powder, salt, and
  sugar in the bowl and process for about 10 seconds. In a
  small bowl, combine the ricotta, milk, linseed oil, and
  the egg and beat with a fork until smooth. Pour the
  ricotta mixture across the top of the flour mixture and
  pulse, in 1-second intervals, just until a ball forms, 5
  to 10 pulses. The dough will be fairly moist.

  Transfer the dough to a well-floured work surface.
  Lightly flour your hands and briefly knead 5 to 7 turns to
  get a smooth yet slightly tacky dough. Wrap the dough in
  plastic wrap and let sit at room temperature for 30 to 45
  minutes to allow the bran in the flour to soften.

  Meanwhile, place a baking stone on a rack on the bottom
  shelf and preheat oven to 425+#F. Liberally sprinkle a
  pizza peel with coarse cornmeal. Finely chop the white and
  light green parts of the green onions until you have 1/2
  cup. Combine them with the sour cream, capers, and 1/4
  teaspoon of the pepper in a small bowl. Finely chop the
  dark green parts as well (about 1/4 cup) and set aside for
  garnish.

  CONTINUED TO PART TWO

  MM Format by Dave Drum - 21 October 2011

  Uncle Dirty Dave's Archives

MMMMM

... The inventor of a true hangover cure will be richer than Bill Gates.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)