Tag Archives: mozzarella

Pugliese Potato-Crust “Pizza” with Tomatoes & Mozzarella

March 1, 2016 rusticoblog

The Pugliesi are known for transforming simple vegetables into memorable dishes, and the pizza below is no exception. A supple crust is made with boiled potatoes and flour (much like gnocchi dough, but firmer) and baked in a well-oiled pan until the edges crisp and brown. Tomatoes, Mozzarella, and fresh thyme are a classic topping, but you can add Parmigiano, olives, even salame or artichoke hearts, whatever strikes your fancy or beckons at the market.

The dough, unlike classic pizza dough, doesn’t contain yeast, so it won’t rise in the oven. While the pizza can be baked immediately after shaping and topping, you can also opt to shape it and top it up to 12 hours ahead, making it a perfect dish for entertaining.

Serves 4 as a main course, 8 as an appetizer

½ pound Yukon Gold potatoes
¾ cup plus 2 tablespoons unbleached all-purpose flour, plus extra for the counter
3/4 teaspoon salt
3 tablespoons extra-virgin olive oil, plus extra for the baking pan
20 grape tomatoes, halved
8 sprigs fresh thyme, leaves only
¼ teaspoon freshly ground black pepper
6 ounces fresh Mozzarella, cut into 1/4 -inch cubes, drained in a colander 30 minutes and blotted dry

Place the potatoes in a 1-quart pot. Add cool water to cover by 2 inches and bring to a boil. Cook until tender when pierced with a knife, about 30 minutes over medium heat, then drain, pass through a ricer, and cool to room temperature.

Preheat the oven with a baking stone in it to 425°F (preferbaly set on convection bake).

Mix the potatoes, flour, and ¼ teaspoon of the salt on a counter until a smooth dough forms, adding a little water if needed to help the dough come together; if the dough is sticky, add a little flour. The dough should be soft but not sticky. Flatten into a disk and roll out into a 12-inch circle on a lightly floured counter.

Generously grease a non-perforated (and preferably nonstick) 12-inch pizza pan with olive oil and line it with the dough. Drizzle the top of the dough with the olive oil; top with the tomatoes, cut side down. Season with the thyme, the remaining 1/2 teaspoon of the salt, and the pepper.

Place the pizza pan on the baking stone in the preheated oven and bake 15 minutes, or until golden around the edges. Remove from the oven, top with the Mozzarella, and return to the oven for 2 more minutes, or until the Mozzarella melts. Serve hot.

Focaccia

Flaky Focaccia Stuffed with Spinach, Mozzarella, & Spicy Sausage

December 30, 2014 rusticoblog

Hearty enough to serve as a main course on a cold day, this crispy, flaky, flat focaccia is a re-invention of northern Italy’s greens-filled flatbreads, made using a dough known as pasta matta (crazy dough), because it contains so little fat. You can use any sort of greens you like; spinach is especially sweet and silky, but broccoli raab or escarole are delicious too.

Serves 2 as a main course and 4 as an appetizer

For the dough:

1 and ½ cups unbleached all-purpose flour, plus extra for the counter
3 tablespoons olive oil, plus extra for greasing the bowl and the pan
½ cup plus 2 tablespoons room-temperature water, plus extra as needed
½ teaspoon sea salt

For the filling:

1 pound fresh spinach leaves
1 tablespoon olive oil
½ pound hot Italian sausage, casings removed, crumbled
2 garlic cloves, minced
¼ pound Mozzarella, cut into ½-inch dice
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper

Make the dough: Place the flour and 2 tablespoons of the olive oil in a bowl. Add ½ cup plus 2 tablespoons of room-temperature water and stir with a wooden spoon until the dough comes together. Turn out onto the counter and knead for 5 minutes, adding water if the dough is dry or flour if the dough is sticky.

The dough should be soft and supple, or you will not be able to roll it out until it is nearly transparent later; resist the temptation to add too much flour or it may be tough later.

Turn the dough out into an oiled bowl, cut into 2 equal pieces and shape each into a ball, and wrap.

Let rest 30 minutes at room temperature (or refrigerate up to 2 days; return to room temperature before rolling out).

Meanwhile, preheat the oven with a baking stone in it to 550°.

Make the filling: Bring 2 quarts of water to a boil. Drop in the spinach and cook 3 minutes, then drain and cool under running water. Squeeze almost dry. Chop finely and place in a bowl.

Warm the olive oil in a 10-inch skillet over medium heat. Add the crumbled sausage and cook, stirring often to break up the meat, until browned and cooked all the way through, about 5 minutes. Add to the bowl with the spinach. Stir in the garlic, Mozzarella, salt, and pepper. Taste for salt and adjust as needed.

Roll out the two dough balls on a lightly floured counter until very thin and allow to rest on a floured counter for 5 minutes to relax and make stretching easier.

Roll out each piece until nearly transparent; if the dough tears, patch with your fingers. (This is a very easy dough to work with, and is very versatile.)

Generously oil a round 14-inch pizza pan (use at least 1 tablespoon: don’t be skimpy with the oil or the texture of the focaccia won’t be right) and line it with 1 piece of dough, allowing excess dough to hang over the sides (there should be at least 1 inch of excess dough on all sides). Scatter the cooled filling over the dough, then cover with the other piece of dough. Press the edges to seal and run the rolling pin over the edge of the pan to cut off excess dough, then seal again. (Excess dough can be refrigerated for up to 2 days, covered, and used to make other focaccias; you can also freeze it for up to 1 month and defrost as needed).

Brush the top of the focaccia with the remaining 2 tablespoons of olive oil and sprinkle it with the salt. Make a few small tears in the top of the dough (this allows air to escape, preventing the dough from doming as a result of accumulated steam as the focaccia bakes) and bake on the baking stone in the preheated 550° oven for 7 minutes, or until the dough is lightly golden and puffed with a few brown spots. You don’t want the dough to take on a cracker-like texture, so don’t overbake. Serve hot.

Appetizer, Main Course: Vegetarian

Provolone & Sundried Tomato “Piadine”

December 15, 2014 rusticoblog

I am taking liberties here by naming these crispy, flaky flatbreads piadine. Piadine are from Emilia-Romagna, thin breads flavored with lard and raised by baking soda, griddled to a golden color and folded around Prosciutto, salty cheeses, or greens, depending on the occasion and the appetite. The recipe below tastes like a hybrid between a piadina and a thin focaccia; to make it, you need a good quality flour tortilla (homemade or store-bought).

At my cooking school in New York City, I stuff flour tortillas with cheese and roasted chicken, or cheese and arugula, or cheese and sundried tomatoes, or cheese and… you name it! We serve these addictive “piadine” as finger foods, and no one can ever get enough of them. Everyone wants the recipe. So, finally, here it is: nothing could be easier.

You can freeze the piadine after stuffing and before baking, wrapped in parchment and enclosed in freezer-safe plastic bags; just defrost a few hours before you are ready to serve. They make a great meal with a green salad alongside, or impressive (and easy) finger foods when cut into triangles after baking, as in the photo here.

Makes 2 piadine (serves 1 as a main course, 6 as finger food)

4 flour tortilla shells
3 thin slices mild Provolone or fresh Mozzarella (3 ounces total)
4 sundried tomatoes packed in olive oil, drained and minced
2 pitted green or black olives, minced
12 basil leaves, thinly sliced, or 1/4 teaspoon dried oregano
1 tablespoon extra virgin olive oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preheat the oven to 425 degrees(preferably set on convection bake). Line a baking sheet with parchment paper.

Place 2 flour tortilla shells on the parchment paper-lined baking sheet. Top each with half of the Provolone, sundried tomatoes, olives, and basil. Top each with a second tortilla shell.

Brush with the olive oil and sprinkle with the salt and pepper. Bake for 8 minutes in the preheated oven, or until golden and crisp. Serve hot, cutting each into quarters as a main course or into 12 triangles as finger food.

Focaccia

Kale & Chorizo Focaccia

October 29, 2014 rusticoblog

Focaccia is a canvas for anything you are inspired to eat. I especially love focaccia topped with greens, finding the lengthy cooking time mellows the vegetables into sweet submission. Last week, we had a bunch of Tuscan kale in the refrigerator and a knob of Spanish chorizo; here is the delectable result. Any type of kale, or other greens such as broccoli raab, spinach, beet greens, or even cabbage will work instead. For a vegetarian version, omit the chorizo and add 1/2 cup freshly grated Pecorino Romano when topping the dough.

Makes one 14-inch focaccia (serves 2 as a main course, 4 as an appetizer)

For the dough:

1 and 1/2 cups unbleached all-purpose flour, plus extra for the counter
1/3 teaspoon instant yeast
2/3 teaspoon sea salt, plus 1/8 teaspoon for sprinkling
1/2 cup plus 2 tablespoons room temperature water, plus extra if needed
1 tablespoon extra-virgin olive oil, plus extra for greasing the bowl

For the topping:

1/2 pound (2 average bunches) Tuscan kale, stems removed, washed and chopped
1 tablespoon plus ½ teaspoon salt
3 tablespoons extra-virgin olive oil
1 yellow onion, thinly sliced
¼ teaspoon chili flakes
1 garlic clove, minced
2 ounces Spanish (dried) chorizo, casings removed, cut into 1/8-inch pieces
cool water as needed
1/4 pound fresh Mozzarella, diced (optional)

Make the dough: Place the flour, yeast, and 2/3 teaspoon of the salt in a large bowl. Mix well with a wooden spoon.

Add the water, and stir well. If the dough is too dry to gather around the spoon, add a bit more water by the teaspoon until the dough gathers into a soft mass around the spoon. If the dough is sticky, add a bit of flour by the teaspoon until it forms a cohesive, soft mass.

Turn the dough out onto a lightly floured counter and knead vigorously for 10 minutes, or until it is very smooth and elastic. Try to add as little flour as possible to the dough as you knead it; the more flour you add, the denser the focaccia will be. It is all right if the dough sticks to your hands a little; knead it faster and it will tend to stick less. The dough is kneaded sufficiently when it is smooth and even in texture all the way through, and when it springs back when poked with a finger; it will also stretch about 6 inches without tearing when pulled apart with two hands.

Lightly oil a large bowl and place the dough in it.

Turn it to coat with the oil and cover with plastic wrap. Let rise at room temperature for 1 hour, or until starting to increase in volume. Refrigerate 12 to 24 hours (a 24-hour rise yields a tastier dough). Return to room temperature when you are ready to shape the dough and bake the focaccia.

One hour before you are ready to bake the focaccia, and after it has returned to room temperature, preheat the oven with a baking stone on the bottom rack to 425 degrees (preferably set on convection bake).

Lightly oil a 14-inch shallow pizza pan. Turn the risen dough out onto the oiled pan and using your fingers, push and flatten gently so it stretches out a bit. Cover with plastic wrap and let rest 15 minutes (if you try to stretch the dough too far at this point, it will simply spring back, as the gluten needs to relax).

Uncover and flatten again so the dough extends and covers the entire base of the pan. Try to stretch it evenly so it does not tear anywhere or have thin patches. Brush with the tablespoon of olive oil and sprinkle with the remaining 1/8 teaspoon of salt. Let rest 15 minutes, uncovered.

Meanwhile, make the topping: Bring 2 quarts of water to a boil. Add the kale and 1 tablespoon of the salt. Boil the kale 5 minutes, or until it is bright green and tender, and drain. Cool under running water, drain again, and squeeze almost (but not completely) dry.

Chop the kale a few times.

In a nonstick 10-inch skillet over medium-high heat, place 1 tablespoon of the olive oil, the onion, chili, and garlic. Cook 5 minutes, or until the onion is soft. Stir in the chorizo and cook 2 more minutes, or until fragrant. Stir in the boiled and chopped kale. Season with the remaining 1/4 teaspoon of the salt and mix well. Cook 10 minutes, adding a bit of cool water if the kale is sticking to the skillet. Taste for salt and adjust as needed. Cool to room temperature.

Top the dough with the cooled kale mixture. Spread it out evenly. Cover with plastic wrap. Let rest for 15 minutes (this allows the gluten to relax). Remove the plastic wrap.

Bake on the baking stone in the preheated oven for 15 to 20 minutes, or until golden brown all over and crispy around the edges, spraying the oven floor with ¼ cup of water 3 times during the first 10 minutes of baking. Brush with the remaining tablespoon of olive oil and cut into wedges. Serve hot, topped with the Mozzarella if desired.

Main Course: Meat

Escarole and Sausage over Crispy Bread with Melted Cheese

March 13, 2014 rusticoblog 4 Comments

This is a delicious, one-dish meal that my husband and I crave when the weather is cold and our energy is dragging. Try broccoli raab instead of escarole, or simply omit the sausage for a vegetarian version. But whatever you do, buy really good bread, because the bread’s texture and taste unify all the ingredients into a beguiling whole. We buy flat Turkish bread from the Taskin bakery in New Jersey when we don’t have our own leftover focaccia.

A word on Kashkaval: this is a semi-soft sheep’s milk cheese typical of Bulgaria, Romania, and Turkey. I grew up enjoying it thanks to my Romanian-born mother. It is available in most well-stocked cheese shops, and ranges from milky and just a tad sharp when aged a few months, to salty and almost crumbly when aged longer. For this dish, select the younger Kashkaval, as it will melt better and won’t overwhelm the other flavors. If Kashkaval is not available, use a good quality imported Fontina from Val d’Aosta, or another mild melting cheese of your liking.

Serves 2

For the sausage and escarole:

1 teaspoon extra-virgin olive oil
1 teaspoon fennel seeds
4 garlic cloves, minced
1/2 teaspoon chili flakes
1/2 pound spicy Italian sausages with fennel seeds, casings removed and crumbled
1 pound (1 large bunch) escarole leaves, washed thoroughly and chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the bread:

4 cups cubed Italian focaccia or other neutral flatbread
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1/4 pound fresh Mozzarella (preferably bufala), drained and torn into bite-size pieces
2 ounces young Kashkaval or Fontina from Val d’Aosta, rind removed if needed and coarsely grated

Make the sausage and escarole: Place the olive oil, fennel seeds, garlic, and chili in a wide pan that has a tight-fitting lid. Warm gently over medium heat until aromatic, about 1 minute.

Add the crumbled sausage and cook 10 minutes, stirring often, or until the sausage is nicely browned all over. Add the escarole, season with the salt and pepper, and cover.

Cook 10 minutes, stirring once in a while, or until the escarole softens and collapses and releases its liquid; the liquid is essential to this dish, so keep the lid on. Remove from the heat until you are ready to serve.

Make the bread: Preheat the oven to 400 degrees (preferably set on convection). On a large baking sheet lined with parchment paper, toss the cubed bread with the olive oil, salt, and pepper. Toast in the preheated oven for 5 minutes, or until the bread just begins to take on a golden color and starts to get a bit crunchy here and there; do not toast it all the way through, or the dish will be dry, as the bread has to bake a second time with the cheese.

Scatter the Mozzarella and Kashkaval on top of the toasted bread.

Return to the oven for about 5 minutes, or until the bread finishes toasting and browning, and the cheeses melt.

To serve: Reheat the sausage and escarole. Spoon one-quarter of the hot bread and cheese mixture onto each of 2 plates. Top each with one-quarter of the hot escarole and sausage mixture, then another layer of the bread and cheese mixture, and finally the remaining escarole and sausage mixture. Pour any pan juices from the escarole and sausage over the finished plates and serve hot.

Rustico Cooking