Text 8031, 124 rader
Skriven 2013-12-20 08:01:00 av Dave Drum (72089.cooking)
   Kommentar till text 8002 av Ruth Haffly (1:396/45.28)
Ärende: liver, cheese, 598
==========================
Ruth Haffly Said to MICHAEL LOO about liver, cheese, 598

RH>  ML> Of course, spaghetti and meat balls isn't all that Italian.
RH>  ML> I was interested to encounter meatballs in Italy - they're
RH>  ML> called polpettone and are served as a separate course with
RH>  ML> a scant amount of a lightish tomato sauce and lots of
RH>  ML> cheese - gross.

RH> But most everybody thinks they're Italian--and they are on the menu
RH> of every Italian restaurant I've ever been to. Years ago, while in
RH> high school, my younger brother and sister each got to taake part in
RH> a 3 week study trip to Italy. (I was in college at the time.) They
RH> both came back reporting that the pizza (and other "Italian" foods)
RH> were nowhere near like what' served in so many places. Who took a
RH> left turn on it, when, and how did the non authentic Italian food
RH> get to be accepted as standard Italian food?

When the immigrants came to this country and cooked the stuff they were 
used to back in the old country using locally sourced ingredients that 
were as close as they could get to what they were used to. And, of 
course, as they got more money they began to tart things up - so 
American cooks of Italian heritage changed things around considerably.

I remember when my baby brother accompanied my folks on a trip to Italy. 
He was some upset that he couldn't get pizza in any of the restaurants 
they went to - and was told flatly that pizza was poor people's food. 
And then when he did get some pizza - it was pretty much Pizza 
Margherita - crust, tomato (not sauce), basil and mozzarella. Not at all 
what he was used to from Bernie & Betty's or Gabatoni's.

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

      Title: Pizza Margherita
 Categories: Breads, Herbs, Cheese, Vegetables
      Yield: 2 pizzas

MMMMM---------------------------DOUGH-------------------------------
      1 c  Warm/hot water
      1    Pkt yeast
    1/2 ts Sugar
      1 tb Olive oil
      2 c  White flour
    1/2 c  Whole wheat flour
    1/2 ts Salt

MMMMM------------------TOPPING FOR ONE PIZZA------------------------
    1/2    Ripe tomato; very thin
           - sliced (1/16" or less)
      2 ts Basil
      1 cl Garlic; minced
      1 tb Olive oil
      4 oz Mozzarella; grated
           Salt & pepper

  This pizza is baked on the bottom of the oven and has a
  very thin, crisp crust. No pizza sauce is used. You can be
  eating after two hours if you do everything right! The
  "dough" part of the recipe makes enough for two 10 inch
  pizzas, and freezes very well.

  Start the yeast: Put water, yeast, and sugar in mixing
  bowl and let sit for 4 or 5 minutes in the dark.

  When the yeast mixture is foamy, add the oil, salt, wheat
  flour, and half of the white flour. Knead dough and work
  in remaining flour. Keep kneading until dough is elastic.

  Divide dough into two equal parts. Use one now, and freeze
  the other (if wanted).

  Place dough in clean bowl and cover with damp cloth. Place
  in a dark warm place, and let dough rise until it has
  doubled in size. This is usually about an hour.

  "Punch" down dough, being careful to leave it in its round
  shape. Let dough rest for 5 minutes. Remove dough from
  bowl and place on a lightly greased cookie sheet or pizza
  pan. Be sure to leave dough in its round shape, as this
  will help you create a round pizza and not an obscure
  shaped one that looks like you don't know what you're
  doing.

  Working from the inside out, press the dough down and
  gradually flatten out the whole deal so it looks like a
  pizza crust. Make it pretty thin, and if you get a spot
  that's too thin, pinch some dough off of the edge and fix
  the thin spot. You can either make a crust on the
  perimeter or leave it flat. Restaurants do it both ways.

  Toppings: Take olive oil and spread over crust. Next, take
  tomatoes and arrange on crust. Then, put on garlic, basil,
  salt, pepper, and cheese.

  Baking: If you have a gas oven, stick the pizza (on the
  cookie sheet) right on the bottom of the oven. If you have
  an electric, put a rack in the lowest position and bake
  there. Don't preheat the oven, just set the thermostat on
  about 450øF/230øC and bake for 10 - 15 minutes. Be sure
  you don't burn the bottom. That's all.

  Notes: For a thicker crust, let the crust rise for 30
  minutes (or so) after you've formed it.

  You can easily add other toppings, just be sure not to add
  too much bulk or the pizza won't hold up. Two minced
  jalapeños and cheddar cheese make a nice pizza, in
  addition to the other toppings (minus mozzarella). 3)
  Baking can be difficult- try different times and
  temperatures. Sometimes a two stage baking can be good-
  start it on the bottom, and move it to the middle of the
  oven after 10 minutes to brown the cheese. Putting several
  bricks on the bottom of the gas oven helps to distribute
  the heat more evenly, while still giving you the desired
  crispy crust effect.

  Adapted from the Houston Chronicle by Ken Blair

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM
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