Marco Rufini offers the pizza stuffed with escarole, the recipe, The proof of the cook
And’ the recipe of the pizza, who the vo is cooked, and those who want raw by Marco Rufini, the pizza stuffed with escarole, but with on the salmon and other ingredients, or, better, stuffed with cooked ingredients and above only raw ingredients. It is a recipe for The proof of the cook a view of today, February 17, 2020 in the kitchens of the cooking show on Rai 1. As always Marco Rufini suggests recipes for pizzas, truly authentic. This time the recipe for The proof of the cook choice for the episode of Wednesday, put together a stuffed pizza and a pizza seasoning after cooking, put together endive and salmon, add the provolone, fresh or smoked, but the ricotta and a reduction of beer. Here is the recipe of today, Rufini, his pizza cooked and raw.
Ingredients stuffed pizza by Marco Rufini: 1 kg of 00 flour, 700 ml of cold water, 4 g of brewers yeast, 25 g salt, 400 g smoked salmon, 1 head of escarole, 30 g of pine nuts, 300 g of provola cheese, fresh smoked, 300 g of cottage cheese, 50 g of reduction of dark beer
Preparation: we mix the flour and yeast then add the water and only after the salt, form the dough put in the fridge for 24 hours. We obtain then the pats that let it rise for 3 hours at room temperature.
You lay each block, we get the classic discs for the pizzas but a part we keep it open as you do with the calzone, stuffed with provolone, sauteed escarole, and smoked salmon. The open part of the pizza instead of the anoint with oil. Put it in the oven at the maximum temperature, 10 minutes in the lower part of the oven and 5 minutes in the upper part of the oven.
Make up the pizza and season with the endive, raw ricotta, raw salmon, pine nuts. Complete with the reduction in cream and dark beer.
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