Pizza rustica

In seara aceasta am avut o pofta teribila de pizza rustica. Stiu, nu este frumos, este tarziu, poate ar trebui sa sar peste asta. Dar, saptamana asta ma voi duce la sala o data in plus… si nu se va cunoaste. Pentru pofticiosi..mai jos reteta. Si, daca trebuie sa ardeti calorii, intrati aici! Poate va surade ceva! 😀

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Pana atunci… la bucatarieeee!

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Ingrediente aluat

Pentru aceasta reteta avem nevoie in primul rand de tava pentru pizza. Eu am folosit una cu margine, ca cea pentru tarta (in genul acesta), si una cu perforatii, care face blatul mai crocant, ca aceasta. Mai avem nevoie de:

  • 500 grame faina tip 550
  • o lingurita de sare
  • 7 grame drojdie uscata
  • o lingurita ulei de masline
  • 325 ml apa calda

Preparare aluat

Intr-un bol amestecam faina si sarea.

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Dizolvam drojdia in apa calduta, dupa care o turnam peste faina.

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Omogenizam bine si framantam un aluat cu mana sau la robot timp de 5-10 minute, pana avem un aluat elastic.

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Aluatul se imparte in doua bucati si se aseaza intr-o tava acoperita cu faina.

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Acoperim cu un prosop si lasam la crescut aproximativ o ora jumatate.

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Ingrediente topping pizza

In principiu, toppingul il faceti dupa propriile gusturi. Eu am folosit urmatoarele:

  • piept de pui, fiert anterior
  • mozzarella, aproximativ 250 grame
  • ardei rosu, taiat felii inguste
  • ceapa rosie, taiata feliute subtiri
  • bacon feliat
  • rosii cherry
  • un pic de parmezan

Cat timp aluatul creste, pregatim sosul.

Ingrediente sos

  • o cutie de rosii decojite, taiate cubulete (am folosit Cirio)
  • 1-2 linguri ulei de masline
  • o lingurita oregano uscat
  • un varf de lingurita busuioc
  • 2 lingurite zahar
  • o lingurita jumatate de sare (dupa gustul fiecaruia)
  • piper
  • praf de usturoi (1-2 lingurite dupa gust) sau usturoi pisat

Preparare sos

Intr-o cratita punem pe foc uleiul de masline.

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Adaugam rosiile si toate celelalte ingrediente, iar cand dau in clocot se adauga 60 ml apa. Continuam sa fierbem sosul 5-10 minute.

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Asamblare

Preincalzim cuptorul la 220 grade Celsius.

Dupa ce aluatul a crescut, pregatim doua tavi mari si presaram pe fundul lor putin malai. Presaram faina pe masa de lucru, luam o bucata de aluat si o intindem cu mainile (nu cu sucitorul!). Luam cu grija blatul si il asezam in forma. Daca dorim sa facem o margine mai crocanta, umpluta cu mozzarella, facem foaia cu 2-3 cm mai mare decat tava.

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Ungem foaia cu sos, aranjam topping-ul, dupa gustul fiecaruia, presaram mozzarella din belsug si stropim usor cu ulei de masline.

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De asemenea, ungem si marginile blatului cu ulei de masline sau unt topit si presaram putin parmezan.

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Pe toata suprafata presaram oregano.

Coacem pizza la 220 de grade Celsius cam 15-20 de minute, pana cand se rumeneste.

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Se procedeaza la fel si cu cea de a doua bucata de aluat.

La cea de a doua pizza, eu am lasat o margine mai mare si mai groasa decat la prima bucata, dupa care, cu rabdare, am facut dantela respectiva, din loc in loc, asa cum se vede in poza.

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In barcuta astfel creata am pus mozzarella din belsug.

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Pofta buna!

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Si nu uita!

Daca iti plac retetele explicate de mine, intra pe pagina mea de Facebook, Alina’s Cuisine, si da-mi un LIKE. Iti multumesc!

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Ciambella marmorata …Perfecta langa cafeaua de dimineata sau ceaiul de la ora 5

Ciambella marmozizzata (numele original) sau bundt cake

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Ingrediente

  • 500 g faina
  • 6 oua
  • 300 g zahar
  • 250 g unt
  • coaja de la o portocala/lamaie
  • 300 ml lapte
  • 1 plic praf de copt.

Preparare

Untul se freaca cu zaharul, se adauga ouale pe rand. Faina se amesteca cu praful de copt si se cerne peste compozitia cu unt, amestecand cu o spatula usor. Adaugam faina si cei 300 ml lapte alternativ. Impartim compozitia in 2 vase(sa fie cantitati arpox egale). In unadin ele adaugam 30 de cacao, iar in cealalta coaja de portocoala/lamaie, vanilie, un pic de suc de lamaie si 50 g fulgi de ciocolata. Intr-o forma cu diametrul de 23-24 cm punem alternativ compozitia ( o lingura cu cacao una alba pana terminam un rand. Incepem al 2-lea rand, avand grija ca acolo unde am pus cacao sa punem acum compozitie alba, si tot asa, pana terminam toata compozitia de pus in forma). Coacem la 170 de grade cam 65-70 min (sa iasa scobitoarea curata ).
Deasupra se pune glazura de ciocolata din 140 ml smantana pentru frisca si 140 g ciocolata neagra.