1.50 lbs Fresh Cod 5 Medium sizes potatoes 2 Garlic Gloves 4 tbsp Olive Oil Pitted kalamata olives Salt&Pepper to taste 2 tsp Capers Peel and cut the potatoes, place in a bowl with the garlic, 24 Tbs. olive oil, rosemary and salt and pepper. Toss to coat them uniformly. Place the potatoes in a baking sheet and cook in the preheated ovens
1 Cauliflower, washed an cut into florets 1 Onion, chopped 2 oz Olives, Pitted 2 tbsp Capers 1 Can of tomato souce 1 Small glass of red wine Chilly flakes (Optional) Salt and Pepper to taste, chopped parsley to garnish Preheat a skillet in your hot oven ( 350-400 degrees). Saute onions for a few minutes, then add the cauliflower florets, capers, olives
1 Pork tenderloin Marinade Olive oil, Balsamic vinegar, Worcestershire sauce 2 Garlic Gloves Sprig of fresh Rosemary 1 tbsp Cracked peppercorn Place the pork tenderloin in a zip lock bag, add the marinade liquids, the cracked peppercorn and the garlic, peeled and smashed. Lock the zip lock bag, trying to take all the air out. Refrigerate for 4 hours
700 g Flour 500 ml Water 100 ml Evoo 20 g Salt 20 g Sugar 3 g Fresh Yeast Rosemary, Sea Salt, Olives, cherry tomatoes Using a large bowl, dissolve the salt in the water and start adding the flour, roughly half. In a small cup, combine the sugar, yeast and a few tbs of water and mix well. Add the resulting mix to the large bow,
Pizza alla Pala, sometimes refereed as Pizza al Taglio or Pizza al Metro, is a popular interpretation of the classic, and is well suited for serving large groups at once. The characteristics of this recipe are a high ratio of water/flour, lower cooking temperature (280-300 degrees C), and a maturing stage in a refrigerator that
Pizza alla romana (also known as “scrocchiarella” or crunchy), differs from the Neapolitan style dough because of a lower hydration (the percentage of water per kilo of flour is around 55%, resulting in a less fluffy pizza) and the presence of oil. The dough is worked at room temperature and, if desired, also left to
The recipe for the Pizza Napoletana Verace is given with the amount of water as a constant and the rest of the ingredients as variables, the result can therefore vary somewhat, but to be true to its name, should respect the limits set forth by the Disciplinare per la Pizza Verace Napoletana To anybody starting out, I
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