I feel such a strong affinity with Italy- the lifestyle, the landscape, the language, the fashion, the food. Normale!
I often find myself perusing Italian real estate, lost in visions of Vespas and Valentino and eating gelato with wild abandon. My time in Italy has thus far been limited to a few days- a trip to Tuscany for my honey’s birthday one year- but I’ve clocked years in my imagination.
Some mornings I wake with the heady scent of lavender, cypress and sunflowers dancing about my mind. These are Italian days and I know what must be done. I must give myself over to them completely. I must let the little old Italian grandma inside me come out!
Ingredients:
- Cadbury Burnt Almond Dark Chocolate, to indulge while I cook and invariably watch Under the Tuscan Sun
- Flour, 3 1/4 cups + extra for dusting
- Rapid-Rise Yeast, 1 package
- Salt, 1 tablespoon + 1 teaspoon
- Sugar, 1 tablespoon + 1/4 tablespoon
- Warm Water, 1 cup
- White Wine, 1/4 cup
- Extra-Virgin Olive Oil, 4 tablespoons + 1 teaspoon + extra for coating
- Local Honey, 1 tablespoon
- Butter, 1 tablespoon
- Shallots, 1/2 cup, finely chopped
- Celery, 1/4 cup, finely chopped
- Garlic Cloves, 5, minced
- Passata, 2 cups
- Tomato Paste, 6 oz.
- Vine Ripe Tomatoes, 2, chopped
- Ground Black Pepper, 1 teaspoon
- Dried Oregano, 2 teaspoons
- Fennel Seed, 1 teaspoon
- Bay Leaf, 1 leaf
- Habanero Pepper, 1/4 teaspoon
- Parmigiano Reggiano, 4 tablespoons + extra for pizza
- Fresh Basil, several leaves
- Fresh Rosemary, a sprig
- Italian Parsley, a sprig
- Toppings to Personal Specifications: Buffalo Mozzarella, Sundried Tomatoes, Peperoni, etc.
- Pizza Stone
Dough c/o Mario Batali
- Combine flour, yeast, 1 tablespoon salt, 1 tablespoon sugar in large bowl.
- Make a well in the center and add water, wine, 2 tablespoons + 1 teaspoon olive oil, and honey.
- Stir until stiff and then mix with hands until dough comes together.
- Lightly dust a work surface with flour and knead dough gently until smooth and elastic.
- Add dough to an oiled bowl and turn to coat. Cover bowl and let rise for 1 hour.
Sauce c/o Vancity Allie
- Saute garlic, shallots, and celery together in butter and 2 tablespoons olive oil.
- Add passata, tomato paste, and fresh tomato.
- Add 1 teaspoon salt, 1/4 teaspoon sugar, 1 teaspoon pepper.
- Add dry herbs: oregano, fennel, bay leaf, and habanero pepper.
- Add grated Parmigiano Reggiano.
- Let simmer for 30 minutes.
- When ready to use, add fresh herbs: basil, rosemary, and parsley.
Pizza
- Preheat oven to 500 degrees with pizza stone inside.
- Roll dough out and place it on the hot pizza stone.
- Spread pizza sauce.
- Add desired toppings.
- Cook for 15 minutes
The pizza is served well with a fine Italian Chianti.