Fabi ..... this post is for you, and your contest: I've thought long and hard, I thought ..... my engagement ring, a diamond that wearing the ring right I feel naked without it (several times a day with his thumb to control it, now is an automatic gesture !!!), I thought .... the "spotlight," another small rhinestones given to me by my parents and mounted necklace that I always carry around his neck, I do not ever take off, even when I shower! I thought the clock, always on the wrist at night, that was my dear grandfather clock or even a degree, because the original silver dial features three symbols of Turin, given to me by my dear friends ......
Well, I think you think back to photograph jewelry potentially ...... ....... I had jewelry in addition to their commercial value, are invaluable in terms of memories .....
But here, always remember it is: an object that binds you to remember but ........ I have a jewel more precious than any other .... a jewel that is not tied to a memory, but a wonderful reality ..........
short, you'll see that I'm talking about my baby !!!!!!!!!!!
him I always say, every night when I put it to sleep and wants me to lie down next to him to get warm feet ...... that HE is my most precious treasure! Needless
...... there is no gem that compares!! For this
as sometimes happens at school ......... maybe I'll be gone "off topic "...... but in this case I think it is worth ...... really worth!
About ..... the recipe paired with my jewel is a pizza ....... much appreciated by me from him!
One of those recipes that "make you feel great "...... especially when efforts are made to distribute the sauce with a special spoon .......
PIZZA JEWEL "
Ingredients
• 500 grams of flour" 0 "
• 10 grams of yeast
• 250 gr. of warm water
• 25 g extra virgin olive oil
• 10 grams of salt to taste Garnishing
•
Preparation (TM31)
Place in mixing bowl flour, salt dissolved in half water, and mix: 30 sec 5 vel. Dissolve the yeast in the remaining warm water, pour in the bowl, and mix: 30 sec 6 + 2 min vel Spiga. Take the dough, place in a lightly floured bowl, cover and let rise free from drafts for about 3 hours. At this point ...
dripping quite thin, do the following:
- divide the dough into two equal parts, and let it rise the two pallotte placed on a baking tray dusted with flour, for another 2 hours. When done, roll the dough to coat the dripping, pour tomato sauce seasoned with olive oil, Origan, salt, grated Parmesan and anchovy fillets like pieces, stuffed with mozzarella and / or shredded cheese
the portion you want to get pizza (pizza type) beautiful slim, follow these steps:
- divide the dough into pallotte weight of 180 grams, place on floured baking tray and let rise for another 2 hours. When finished, roll out the dough getting pizza 30 cm in diameter. about, just put them in round pans with flour and sprinkle a little salt, mix with tomato sauce seasoned with olive oil, Origan, salt, parmesan cheese and pieces of pleasure anchovy fillets, stuffed with mozzarella and / or shredded cheese.
Preheat oven ...
- if you want a slow cooking (best for cooking dripping), set at 190 ° ventilation, fire and cook to temperature reached at least 20 minutes
- if you want to cook faster (more adatta alle monoporzioni sottili e più simile alla pizzeria) impostare a 250° ventilato, infornare a temperatura raggiunta e lasciar cuocere circa 7/8 minuti
Controllare in ogni caso la cottura in base al proprio forno. A cottura ultimata…servire e…buon appetito!!
NB per ottenere una pizza gioiello extra, preparare l’impasto il giorno prima usando solo 5 gr di lievito, metterlo a riposare in frigo in una ciotola coperta e il giorno seguente procedere come da ricetta con le due lievitazioni e successiva cottura.
Con questa ricetta partecipo al contest più prezioso web
of Fabiana de La soup Buttons!
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