Skip to main content

cooking Polpo style ... pizette


Just me and Martha on Saturday, and the addition of Joe on Sunday.
I was going to do tapas but I decided to cook from the excellent Polpo book instead. For those of you who don't know it (or haven't been to one of the restaurants ) the vibe is Venetian and has at its heart the notion of Cicchetti or 'little bites'.
On Saturday we had a couple of pickled pork pizzete using the unbelievably easy dough recipe. This is like an upmarket version of Pizza express's American Hot btw.

For the pizzetta base (makes 12 bases)
Ingredients
1 × 7g sachet fast-action yeast)
tepid water 300ml
extra-virgin olive oil 2 tbsp
fine salt 2 tsp
strong white flour, Italian 00 is good 500g

Method
In a large bowl, mix the flour, salt and dried yeast with the olive oil and the water and form the mixture into a ball. 
Now knead the dough on a floured work surface. To do this, push the dough backwards and forwards simultaneously with your two hands so that you are stretching it and then pushing it back down into a ball. Repeat this, giving the dough a good working over. You shouldn't break into a sweat but it should feel like a little workout for your hands and forearms, and you should be feeling the dough getting more and more springy. 
After 10 minutes of kneading, push the dough back into a ball, flour the top, place in a bowl and cover with oiled clingfilm. Leave to rise in a warm place.
Pizza dough Photograph: Jenny Zarins
After at least 30 minutes, but ideally when doubled in size, your dough is ready. Divide the dough into 12 large golf-ball-sized pieces and then roll them into thin 20cm discs. 
Top with the rest of your ingredients (below) and cook.
If you want to use the dough later, place the balls of dough on a tray, cover with a damp cloth and leave in the fridge for up to 12 hours. Just remember to take them out 30 minutes before you're ready to use them.
Remember that your pizza will benefit from being placed directly on to a hot baking sheet or pizza stone within a preheated oven – our pizzas take no longer than 5 minutes. At 250C/gas mark 9, yours will take about 6-8 minutes.
Finally, please don't worry about getting totally round and even bases for your pizzetta. In fact, it's much better if they are not; you'll get some lovely bubbling and occasional charring.





Pork and pickled pepper pizetta


Ingredients

  • 1 large golf-ball-sized piece of pizza dough (see above)
  • 2tbsp passata
  • 1/2 ball mozarella torn into pieces (the recipe says parmesan)
  • 2-3 very thin slices of coppa (cured pork shoulder).... nb we used salami
  • 2 pickled jalapeño peppers, thinly sliced
  • extra virgin olive oil

Method

Preheat your oven to its highest setting (250°C/475°F/Gas 9 or above), and put a pizza stone or baking sheet in to heat up. Roll out the dough into a 20cm disc. Spread the base with passata. Lightly sprinkle with grated Parmesan and lay the salami on top. Add the sliced pickled peppers. Pop the pizzetta into the oven straight on to a pre heated oven tray or pizza stone and cook for 8 minutes or so. Add a few drops of olive oil and serve.


Labels:

Comments

Post a Comment

Popular posts from this blog

Crack potatoes courtesy of Ottolenghi. Harissa and confit garlic roast potatoes

Another recipe from Ottolenghi's Simple, another recommendation from Will Saunders.   I know its the middle of summer but who doesn't love a roastie? These little tinkers are so good that they are like crack, class A calories. The clever bit is the addition of semolina and caraway seeds which adds a new level of crunchiness to add to the delicious warm heat of Harissa. Heres the recipe These make a lovely, spicy change from the traditional Sunday roasties. They’re especially good with spiced roast meat. Serves six to eight. 2 large heads garlic, cloves separated and peeled 130g goose or duck fat 4 sprigs fresh rosemary  6 sprigs fresh thyme  2kg maris piper potatoes, peeled and cut into 5cm chunks 40g ground semolina 2 tsp caraway seeds, toasted and lightly crushed 2 tbsp rose harissa Flaky sea salt Heat the oven to 150C/300F/gas mark 2. Put the garlic, fat and herbs in a small ovenproof pan or saucepan for which you have a lid. Cover and roast f...
1 comment
Read more

Nigel Slaters deceptively brilliant monkfish

Lisa discovered this recipe in her favourite Nigel book. It is one of those fish, 'but not as we know it Jim' recipes. Not just because Monkfish is the fish that can best impersonate meat but also because of the marinade ingredients that are more often featured with lamb. It's not difficult to do but the flavour is a revelation, which makes it a perfect recipe in my book. This can be cooked on a grill pan or a barbecue. Ingredients 3 bushy sprigs rosemary, leaves finely chopped 4 anchovy fillets 2 large cloves garlic salt and freshly ground black pepper 1 large lemon, juice only 3 tbsp olive oil 800g/1½lb monkfish fillet Method Pull the leaves from the rosemary stalks and chop them finely, then tip them into a bowl large enough to take the fish. Rinse the anchovy fillets and smash them to a rough pulp with the flat edge of your chopping knife. Peel the garlic, crush it flat, then smash it to a purée in the same way. Stir together the herb, anchovy and garlic, adding a grind...
1 comment
Read more

Sweet potato 'fries' Ottolenghi style

Who doesn’t love sweet potato fries? Many years of going to Vermont have given us a preference to these over your bog standard Maccie D's variety. The addition of a touch of Middle Eastern flavour and the polenta crust make these a real easy crowd pleaser. The oven bake also makes them even healthier. Recipe from Ottolenghi Simple by Yotam Ottolenghi Ingredients -About 5 Sweet Potatoes, peeled and sliced into 1/2” thick fries -1 tbs Sweet Smoke Paprika -1/2 tsp cayenne -3 Garlic cloves, crushed -3 tbs Polenta -3 tbs Olive Oil -Flaked Sea Salt -1 tbs Sumac Method Preheat oven to 200c  Mix the sweet potatoes in a large bowl with the paprika, cayenne, garlic, polenta, oil and 1 tsp flaked salt.   Once combined, tip the sweet potatoes and all the oil, onto a large parchment lined baking sheet and roast for 25 to 30 minutes, stirring gently once or twice, until the potatoes are cooked, crisp and golden brown.   Remove from the ove...
Post a Comment
Read more