Pizza with dehydrated sourdough starter cooked in a pizza stone!!!

For the Italian version click here!!!
Another fantastic pizza recipe with the dehydrated sourdough starter I bought in an organic shop. You all know me by now, I always have to try new recipes and in search of the perfect one. But will I ever stop once I found the perfect recipe?? mmmmmm I don't think so :-))
But is the recipe of this one!!!


PIZZA WITH ARTICHOKES, BUFFALO MOZZARELLA AND SPECK
INGREDIENTS
pizza dough
200g Pizza flour
120g water
5g dehydrated sourdough starter
1 tsp salt
Topping
2 artichokes 
extra virgin olive oil
salt 
buffalo mozzarella
speck (smoked italian ham)


Put the flour, dehydrated sourdough starter and most of the water on the kneading machine bowl. Knead on low power and then add the salt with the remaining water. Keep kneading, increasing the power gradually, until you get a smooth and soft dough (see pictures).  Place the dough in a bowl, cover with cling film and leave to rise for 24 hours in the fridge. Take it out of the fridge a few hours before baking the pizza. Preheat the oven and pizza stone at 220ºC 30/40 minutes before.
In the meantime cook the sliced artichokes in a pan for a few minutes with extra virgin olive oil and salt. 
Roll out the pizza with your hands, place the artichokes and mozzarella on top, season with salt and bake 220ºC on the grill for 4/5 minutes. Top with the ham and serve immediately.   

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Open Kitchen Magazine and my carnival doughnuts....

www.openkitchenmagazine.com

For the Italian version click here!!!

And finally on the 10th of February we publish the 4th issue of "Open Kitchen Magazine" in its romantic and coloured version!!! In this issue you can find delicious recipes for romantic dinners, how to decorate your table for a romantic dinner, how carnival is celebrated all around the world and amazing carnival sweet to have fun with taste!!! Browse the online magazine to find out about this and much more!!!


And today I also want to give you my mum's recipe for traditional sardinian carnival doughnuts.....

INGREDIENTS:
1 kg flour (I used manitoba flour from Molino Rosignoli)
500g milk
100g sugar
100g lard
75g fresh yeast
vanilla essence
1 orange (zest and juice)
Zest of 1 lemon
4/5 eggs
1 liqueur glass of grappa spirit


In the kneading machine mix well the eggs with the sugar, until creamy and fluffy. Add the melted lard, the orange juice, vanilla essence, the lemon and orange zest, the spirit and mix well.
Dissolve the yeast in the milk and then add to the mixture the flour and milk gradually. Knead until you have a smooth and elastic dough( but still very sticky).
Leave to rise for a few hours until it get three time bigger. 
Form small balls, form the doughnuts and let rise again for about 20/30 minutes.
Dip fry doughnuts in a large and tall pan until golden brown. Drain off the oil by putting them on kitchen paper. Dust with caster sugar and serve immediately!!!

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Pasta with courgette pesto and crunchy speck!!!

Plate from Churchill chinaware 

For the Italian version click here!!!
Hi guys!!! How are you??? I tried to post this recipe a few days ago but on the last working trip I got a really bad flu and I couldn't find the energy to write the recipe! This recipe is very light and yummy....
You have to try it!!! And it will be ready in just a few minutes, just the time to cook the pasta!
I used a special pasta. FiberPasta is a dietetic pasta having the same pleasant taste as traditional Italian pasta, despite containing 15% of fibre, that means more than twice the amount of fibre of dark whole-wheat pasta. FiberPasta is made with 98% durum wheat and the addition of 2% inulin (prebiotic soluble fibre). The high amount of soluble and insoluble fibre contained in FiberPasta is useful for DIABETES, OVERWEIGHT, CHOLESTEROL and CONSTIPATION.
But here is the recipe!!!
INGREDIENTS for  two:
160g pasta
1 big courgette
2 handful pine nuts
1 garlic clove
Chopped parsley
Extra virgin olive oil ( I used DANTE organic extra virgin olive oil 100% italian)
1 handful grated parmesan cheese
100ml single cream
Speck (Italian smoked ham)
Salt


Start by cooking the pasta in salted  boiling water. Cook for just a few minutes the courgette in salted boiling water.  Then blend all the ingredient until you get a smooth cream, season with salt.
In a large pan cook for a few minutes the speck ham and set aside.
In the same pan heat the cream and let reduce a bit, add the courgette pesto mix and then toss the pasta with the sauce. Sprinkle with the crispy speck and serve immediately!

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Mini cakes with apricot jam and almond flour!!!

Plate from GreenGate, cake mould from Pavoni Idea

For the Italian Version click here!!!
Hello good evening everyone!!!!! What's the weather like where you are around the world? Here in Rome is quite cold, and actually is snowing!!! Very unusual, the last time they had proper snow here was the 1985....
Today I want to give a special recipe, these cakes are so delicious and light and I put the jam on the cake mixture! Is light because I used vegetable oil instead of butter and organic " Spiaggia" honey instead of sugar. This honey is very special, it was offered to me by ARTE TOSCANA. Arte Toscana comes from an entrepreneurial experience born years ago in the Tuscan territory and intends to offer a meeting point for the excellence in traditional and hand-crafted products, in typical food and in art creation from our region. That’s why they have selected a blend of craftmen, artists and producers able to express the best in terms of tradition and innovation, giving a chance to their creations to be known and appreciated also beyond their local reality and offering them a privileged distribution network. Arte Toscana brand guarantees quality and territorial identity to the creations and productions they select, and to the handcraft and typical products they exclusively propose. Please contact me to have a lucky number to obtain a discount on your first online order!
But now here is the recipe!
INGREDIENTS:
4 tbs organic honey from Arte Toscana
4 tbs organic apricot jam
2 small eggs
150g flour
50g almond flour
40g sunflower seed oil
25g milk
1 tsp baking powder


Beat the eggs and honey until fluffy and creamy, add the oil and continue beating until well absorbed. 
Fold in the rest of the ingredients and mix until smooth.
Pour into the cake tin or on small cases (I used small silicon base cases from Pavoni Idea) and bake in a warm oven at 180º for 30 minutes. 
Dust with icing sugar before serving. 

Plate from GreenGate, cake mould from Pavoni Idea

Organic Honey from Spiaggia ARTE TOSCANA

Brigidini dipped in milk chocolate

Dried figs from Carmignano 

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