Best 2 Agenzia Metroquadro Faenza Recipes

BIANCA WITH FONTINA, MOZZARELLA, SOTTOCENERE AL TARTUFO, AND SAGE

Steps:

• Pour enough olive oil into a small skillet or saucepan to 1 inch deep and line a small plate with paper towels. Heat the oil over medium-high heat until a pinch of salt sizzles when dropped into it. Add the whole sage leaves and fry for about 30 seconds, until crisp and bright green. (If you overcook them, they turn brown and ugly.) Use a slotted spoon to remove the sage from the oil, transfer to the paper towels to drain, and season with salt. Strain the sage-infused oil through a fine-mesh strainer and reserve it to fry sage another time or to drizzle over grilled meats or vegetables. The sage can be fried up to several hours in advance. Store it in an airtight container at room temperature.
• Prepare and stretch the dough and preheat the oven according to the instructions given in "Nancy's Scuola di Pizza" (page 128).
• Brush the rim of the dough with the 1 tablespoon of olive oil and season the entire surface with salt. Spoon the cream onto the center of the dough and use the back of the spoon to spread it over the surface of the dough, leaving a 1-inch rim without any cream. Sprinkle the chopped sage over the cream, cover with the shredded sottocenere, and scatter the fontina and mozzarella cubes over the pizza. Slide the pizza into the oven and bake until the cheese is melted and the crust is golden brown and crispy, 8 to 12 minutes.
• Remove the pizza from the oven and carefully tilt it over a plate to drain the excess oil. Discard the oil. Cut the pizza into quarters, scatter the fried sage leaves over the surface, and serve.
• Valpolicella Classico Superiore (Veneto)

FABRIZIA LANZA'S SICILIAN PIZZA (SFINCIONE)

Steps:

• Make the dough: In a mixing bowl or bowl of a stand mixer, put 1 cup lukewarm water and yeast. Add semolina and stir to make a thin paste. Let sit at room temperature for 5 minutes, until bubbly.
• Add flour, salt and olive oil, and mix until dough becomes a rough mass. Knead dough until smooth, about 5 minutes. Dust with flour as needed, but don't add much: This is meant to be a soft dough. Put kneaded dough in a resealable plastic bag or a bowl covered with plastic wrap, and refrigerate for at least 2 hours, preferably longer, up to 24 hours.
• Make the sauce: Put 2 tablespoons olive oil in a skillet over medium-high heat. Add onion and cook, stirring, until translucent, about 5 minutes. Add 1/2 cup water, and raise heat to high. Simmer briskly until all the water has evaporated and onions are soft. Add tomato purée and bring to a simmer, then turn off heat. Season with salt and pepper, and add red pepper to taste. Allow mixture to cool, then stir in bread crumbs, grated cheese and anchovies. Let mixture rest for 5 minutes, then taste and adjust seasoning.
• Heat oven to 400 degrees. Drizzle olive oil to coat the bottom of a 9-by-13-inch rimmed baking sheet. Remove dough from refrigerator and press down to deflate. Using a rolling pin, flatten dough to a small rectangle.
• Transfer dough to oiled baking sheet, and, using the palms of your hands, stretch dough to the edges. If dough is rebellious and resists, let it rest for a few minutes, then stretch again. (It may take 2 or 3 attempts.) Cover dough loosely with plastic wrap or a damp tea towel, and set in a warm place to rise. After 30 minutes or so, dough should have doubled in thickness.
• Spoon the topping evenly over the dough, then use a spatula or the back of the spoon to spread the topping smoothly over entire surface, leaving a half-inch border. Drizzle surface with 2 to 3 tablespoons olive oil.
• Bake for 30 to 35 minutes on the oven's middle shelf, until nicely browned. Check the underside to make sure it is crisp, and bake for a few more minutes if necessary. (Tent top with foil if top has browned too quickly.)
• Remove from pan to a cutting board. Sprinkle with a little salt and a large pinch of oregano. Cut into 8 square slices. Serve warm or at room temperature.