u/philics

Oggi la moglie ha detto che è il migliore risotto che abbia preparato fino ad oggi pertanto lo condivido anche qui :)

Riso Vialone Nano

Zucchine tagliate in due grandezze e fritte in olio extravergine di oliva.

Le zucchine tagliate più grandi le ho fatte raffreddare, passate in farina di semola rimacinata e rifritte nello stesso olio.

Da un pezzo di speck ho tagliato degli stick e li ho soffritti e resi croccanti usando un po' di olio di frittura.

Risotto preparato con un brodo leggero di verdure, sfumato inizialmente con un po' di vino bianco perché la nota acida ci stava con la dolcezza delle zucchine, unito a metà cottura (un po' prima) le zucchine piccole fritte in precedenza e mantecato con un mix di parmigiano reggiano e caciocavallo podolico e burro bavarese di centrifuga.

I used bread flour, 70% hydration, diastatic malt, and a biga that had fermented for 24 hours.

I made the turtle’s folds using the handle of a silicone spatula. Next time, I’ll try using the back of a knife.

First, I seared and pan-fried the sausages, then used the fat rendered from the sausages to sauté the friarielli adding salt and garlic powder.

The family seemed to enjoy it.

A particular type of pasta served with a ragù made with three different textures:

I - half of the ground meat (beef and pork) passed through a food mill to achieve a very fine texture

II - half of the ground meat (beef and pork) left unground and with a coarse texture

III - large pieces of beef (Cappello del Prete that i think in english it's called Top Blade Roast), cooked in the sauce and then chopped and minced by hand

The meat was first browned in batches, then tomato paste, Sammarzano peeled tomatoes, and Datterini tomatoes were added.

It was simmered for more than 3 hours over low heat, and then the meat was processed.

Since it’s so hot today that the air inside the oven is cooler than the air outside, I decided to try my hand at making a Margherita al padellino

Dough with 80% hydration, topped with Mutti’s ready-made datterini tomato sauce and low-moisture mozzarella

After my first attempt at making a Roman-style pinsa, when I went overboard with the dough quantities and ended up with a bakery-style focaccia, this time I halved the quantities and achieved a result I’m happy with.

Soft on the inside and crispy on both sides (even on the side with the mozzarella)

Pre-baked for 10 minutes, taken out of the oven, topped with mozzarella and finished off in the oven.

Topped with Parma ham on one side and, on the other, mortadella, pistachios and crescenza.

A few days ago, I found a mix for Roman-style pinsa at the supermarket.

For those who don't know what a pinsa is, it's a type of pizza made from a specialized mix of wheat, rice, and soy flours. It has a highly hydrated dough (often 80% water), resulting in a crust that is crackling and crispy on the outside, but incredibly soft, airy, and "cloud-like" on the inside and every time you reheat it, it becomes just as crispy as when it first came out of the oven.

This means you can pre-bake the dough, put it in the fridge or freezer, take it out when you're ready to eat, add the toppings, pop it back in the oven, and have a crispy, ready-to-eat pizza in no time.

Unfortunately, since it was my first time making it, I went overboard with the dough measurements, and it ended up with unexpected oven spring and thickness.

The result is more like a bakery-style focaccia than a pinsa.

In the end, I filled half of it with mortadella and stracchino, and topped the other half like a margherita.

I was cooking for my wife and daughters, who don’t like spicy food, so I used two peppers that have flavour but aren’t too hot.