Giorgio Locatelli’s Saturday pizza
Saturday night time is pizza night time for the staff at Locanda Locatelli. This recipe is for a Margherita. However, you can build the toppings at the tomato sauce as you want.
If you purchase your mozzarella in water, make sure you slice and drain it nicely. Cow’s milk mozzarella is first-rate, as the pleasant buffalo mozzarella is wasted unless you add it after the pizza comes out of the oven, in which case it is beautifully dotted over the top with some sparkling basil.
For the tomato sauce, warm the olive oil in a pan, add the chopped onion and garlic, and prepare dinner gently until the onion is tender and translucent; taking care now not to burn the garlic. Add the tinned tomatoes, rinse out a tin with water and add to the pan—season with salt and pepper. Bring to the boil, then flip down the warmth and prepare dinner very gently for a half-hour. Tear the basil leaves roughly and scatter them into the sauce. Set aside to cool.
Mix all of the ingredients for the dough with 300mI water (at room temperature). Divide into 4, then roll each piece into a ball and place on a tray, spacing them nicely aside. Cover with clingfilm and put into the refrigerator overnight, in which they will enlarge barely. Four hours before you want to bake the pizza, take away the dough balls from the refrigerator and allow them to return slowly to room temperature. During this time, they may show a bit greater.
Preheat the oven to 220C/gasoline mark 7 and installed a baking tray or trays to heat up – if you have a few baking stones, higher still. Dust your work surface gently with flour. Take every dough ball and lightly push and stretch it with your fingertips until it is approximately 3-4mm thick. Spoon a ladleful of tomato sauce directly to everyone and unfold over the surface. Dot a few mozzarellas over the pinnacle. Drizzle each pizza with a tablespoon of extra virgin olive oil and finish with a pinch of dried oregano. Slide the pizzas, two at a time, on your warm trays or stones, and bake for 10 mins, till the rims flip darkish brown and the mozzarella has melted. Remove them from the oven and scatter over some basil leaves.
To make the cucumber raita, coarsely grate the cucumber and sprinkle over the salt. Mix nicely, place into a colander and suspend over a deep bowl. Leave the cucumber to soak and drip for approximately 30 minutes – or a piece longer, it subjects not. Manually squeeze out extra moisture from the cucumber, then place it in a bowl and blend within the yogurt, lemon juice, garlic, chili, and mint. Decant right into a serving dish and chill within the refrigerator for at least 30 minutes earlier than serving.
For the tomato curry, lightly toast the primary seven whole spices in a frying pan until fragrant; take care that they don’t scorch, however.
Heat the oil in a wide, shallow pan and add the entire toasted spices. Fry for a few minutes over a mild warmth, then add the turmeric and salt. Pour in the coconut milk and stir in the tamarind and curry leaves. Bring as much as a simmer and permit to cook dinner quietly for about 15 mins. Now, the usage of a stick blender blitz the combination for approximately 30 seconds to break up the spices. Remove from the warmth and leave to infuse while your pores and skin center the tomatoes and remove the peppercorns from their branches.
Pass the coconut sauce via an excellent sieve and return it to the (washed up) pan. Put the tomatoes into the sauce (eliminated-center-facet down) and sprinkle in the peppercorns. Allow the tomatoes to simmer in the sauce till softened and the sauce has decreased and emerged as a touch thicker; approximately 15-20 mins. Finally, taste the sauce to look if it wishes a touch of sugar, or more salt, then stir within the chopped coriander leaves and serve forthwith.
To make the rice, preheat the oven to 180C/fuel mark 4. Melt the butter in a roomy ovenproof pot that also has a decent-becoming lid. Add the onion and cook gently till gently colored. Tip inside the rice and stir around a piece inside the butter and onion till properly covered. Pour inside the water, add the bay and slowly carry up to a simmer. Meanwhile, finely cut the strips of lemon zest into small slivers and pop inside the pot, together with a little salt and pepper.