Posts Tagged ‘gruyere pizza recipe’

Sprouted Lentil-Crusted Pizza with Egyptian Egg Pudding Sausage

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Nothing spells happiness more than a mouthful of green lentils, (well, maybe a mouthful of hundred-dollar bills.). Last week I used some sprouted lentils in my dough that I’ve been using for years in my breads. After finding a fabulous ancient recipe for egg pudding from Egypt, I decided to pair the two and, true to form, made a few modifications.

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Sprouting is a really cool activity to pair with baking, pickling and drying. My all time favorites besides green French lentils are local, organic black beans, (left), sweet Adzuki beans grown just 20 miles away and of course local sprouted corn adds a great crunch to breads, (right).

The egg pudding recipe called for a mix of leek, garum, (an ancient fish sauce still made today), pine nuts, wine, vinegar and stuffed in an intestine and cooked for a short amount of time. I took the Mark Anthony approach to Cleopatra’s Egyptian recipe and inserted the wonderful Italian Prosciutto di Parma into the mix with Roman abandon. (Metaphorically speaking.) I had some awesome Prosciutto shank that was very fatty and perfect for chopping up into small dice which provided a giant bang of flavor.

This pie captured all the components of a brilliant Colosseum fight combining some cool local vej rarely seen on any pizzas like celery and turnip. These were gently handled and slow cooked in a prosciutto and dashi broth to further enhance the wonderful lentils. Add some sweet Valorosso tomato and “Viola”, a great pie is born.

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Above is all that I needed to make this great pie.

For the sprouted lentil bread you will need to start four to six days in advance.

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In a sided tray or large jar, pour two cups green lentils. Add room temperature water to cover the lentils and wait for three hours then drain. After drained, toss with your hand to aerate. Leave the lentils in a warm place. Do this three to four times times a day until sprouted.

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Put four cups high-gluten or bakers flour in a bowl. Add two cups of a natural pre-ferment (follow the steps until the dough ball is made- this is a naturally active pre-ferment) that has been fed the night before and is at a 90 percent hydration, two cups of water and the sprouted lentils that have been strained along with one tablespoon of salt. Knead into a ball in the bowl and cover with plastic wrap. Set in a warm area for 30 minutes to let the natural yeasts activate.

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After the bulk fermentation, cut the dough into four balls. They should all weigh 15 ounces. (Shoulda, coulda, woulda.) Oil each dough ball with extra virgin olive oil and top with plastic wrap. Place in a refrigerator for one, two or three days. By this naturally slow fermentation, you will make the dough more digestible, the gluten strands will have more time to form a good “net” and the crust will become crisper.

For the Egyptian egg pudding sausage:

3 ounces of large diced skin from a ham of Prosciutto di Parma

2 ounces finely chopped Chicken skin diced fine

3 tablespoons toasted pine nuts

One quarter of a leek (1 ounce)

2 ounces red onion

2 ounces of Prosciutto di Parma flesh and fat, chopped fine

2 tablespoons rice wine vinegar

1 tablespoon Garum, (Thai fish sauce is acceptable as substitute)

One natural casing from a pigs intestine

 

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Place the Prosciutto skin in a pan under medium heat and let it melt. If it starts to smoke too much, turn the heat down. The priority is to get as much fat and flavor from the skin as possible. Remove the Prosciutto skin and immediately add the chopped chicken skin as well as the pine nuts and turn to medium high heat. Cook and stir for six minutes then add the chopped leek, onion, chopped Prosciutto di Parma as well as two tablespoons of water. Let simmer for another six minutes or until the leeks and onions are cooked, limp and transparent.

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Place the pigs intestine in warm water to hydrate the casing. Pour all ingredients (including the hard-boiled egg yolk and finely diced Prosciutto di Parma) into a bowl and smash-mix with a large spoon or the end of dough roller.

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Add the Garum and rice wine vinegar and meld all the smashed ingredients together. Tie one end of the sausage tightly and, using a sausage-stuffing flange, stuff the casing with the pudding. If you do not have a flange, you can use a funnel or hollow device. (These will be problematic because of the air bubbles that will form in between stuffing.)

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Place the egg pudding sausage into a half-inch of water that is very hot but not yet boiling. Cook to set the pudding while turning the sausage frequently to make sure the water does not get hot enough to pop the skin.

For the toppings: At this point, pre-heat your oven to 495 degrees with an upturned heavy gauge cookie sheet turned upside down.

5 thin slices the size a half dollar of Prosciutto di Parma

Two cups water

Two tablespoons Katuobushi, (dried bonito flakes)

Three celery stalks, outsides peeled to get rid of heavy strings

One medium sized turnip

Five large pear tomatoes like Stanislaus Valorosso or San Marzano

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Peel and cut turnip into thin, coin-shaped discs using a mandolin or knife. Peel the celery so there are no major strings then cut on the bias into small pieces. Deseed the tomatoes and pull apart into strips.

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Place the Prosciutto di parma slices in a medium high pan with one tablespoon of extra virgin olive oil. Cook for four minutes then add two cups of water. Bring to a boil and add two tablespoons of Katsuobushi, (dried bonito flakes).

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Add the turnips and celery to the dashi broth and cook until the turnip is tender. The dashi stock will now be very reduced almost to nothing. take the vegetables out of the pan and into a bowl to marinate with the tomato. Toss to coat and remove the prosciutto.

Finally, the Pizza: First Re-check the oven to see if it is ready to go.

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Form the pizza in a disc on a piece of parchment paper.  Place three ounces of Gruyere cheese on the lentil crust. Add the turnip, celery and tomato.

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Place the pizza in the oven. Cut the egg pudding sausage on the bias. After six minutes in the oven, pull the pizza out and place the egg pudding around the pie. Cook for another six to eight minutes until the crust is done, the cheese melted and the egg pudding is piping hot.

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This pizza is a lot of work but it had a world shaking taste!

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Ramp Salsa Pizza with Spring Watercress and Applesauce!

 

I love ramps sometimes more than people. Encounters with both can be pungent, stinging and fleetingly aggressive but unfortunately, its against the law to put humans on a pizza.

“What’s a ramp?” The well dressed man asked as he pointed at the long pizza al metro I was selling at the Athens Farmers Market last Saturday.

 This monster had 40 diagnally placed ramps atop crumbled Parmigiano Reggiano and sharp Sicilian Caciocavallo. I had also placed some fat Amish asparagus at intervals along the pizza also topped with four large islands of ramp salsa, Stanislaus Valorosso tomatoes and local Shagbark popcorn coated with Gruyere cheese. It was huge,gorgeous, greeny green.

“It’s a wild leek.” I explained loudly to counter the irritatingly tappity, tap, tap of the cold rain against the roof of my tent.

“What’s a leek.”

“A large version of a green onion.”

“So lemme get this straight, you gotta pile of large, wild onions on a pizza?”

“Yep.” I shivered as the 47 degree breeze made my damp clothes harden.

“Hmmm, I don’t know if I should take a chance on a slice of tha…whooaa now, is that popcorn?”

“Yea, it adds a wonderful textural counterpoint and its blanketed in Gruyere cheese…”

“Kinda freakish if you asked me. What’s that green stuff under the counterpoint popcorn?”

“Ramp salsa.”

“Pretty redundant, don’t you think?” He said as he popped another free bread sample in his pie hole.

“Redundancy is a state of mind sir.” I explained horribly. 

“Not when you’re dealing with stinky onions, gotta sample of that pizza?”

“No, I’m sor…” I said as the side of his mouth went up and he shook his head from side to side just before he turned to leave.

“Onion pizzas usually suck.” He mumbled as he walked away.

I looked at the pizza and smiled. It was my only friend around here.

Unlike that conversation, ramps are more predictable and much less annoying.  They sneak in quickly in the cold of spring, wave thier floppy flags under the shade of the forest and spread thier wonderous oniony stench into the wind, then they are gone.

Here’s a great ramp pizza and thanks to Shews orchard, I have some great wild watercress that grows near thier spring and some of thier fab applesauce. I will pair these ingredients with just picked asparagus, gruyere, lemon and some Prosciutto di Parma cooked till nice and crispy. This pizza, while not the one described above was devoured by me and my Jake…hence the smiles.

For the Pizza:

One seven ounce dough ball from the easy dough recipe on this blog.

Ramp salsa recipe (below)

Prosciutto di Parma crisps recipe (below)

3 ounces of Gruyere cheese

2 tablespoons of apple sauce

One small bunch of fresh watercress

 For the Ramp Salsa Preparation:

9 whole ramps, washed

4 tablespoons extra virgin olive oil

Juice from half a lemon

2 teaspoons salt or more to taste 

One stalk of spring garlic (please do not use bulb garlic if you cannot find, just use one tablespoon less oil.)

5 or 6 fresh asparagus spears

1.5 tablespoons honey

                

Cut the roots off of the ramps. Put all ramps and oil  in a blender or bucket with an immersion blender and blend on high until liquidy. Add the juice from the lemon half and salt.

                                      

Cut the root off of the green garlic then in long matchsticks. Cut the length of each matchstick once then twice. Turn the long ribbons and cut crossways producing a small dice. Add garlic to the ramp pesto liquid.

                

  Cut asparagus three quarters up the stalk from bottom. Cut down the stalk without the bud in half then turn the cut stalk and cut across to produce a small dice. Add chopped asparagus and 1.5 tablespoons of honey. Taste and add extra salt or honey to taste. This should be a fairly chunky salsa so you can always add more asparagus if needed.

For the Prosciutto di Parma Crisps Preparation:

1.5 to 2 ounces Prociutto di Parma

1 tablespoon extra virgin olive oil

1 quarter cup white wine or Appalacian deglazer- (water)

reserved asparagus tips

               

Cut the prosciutto in strips and in a bowl, add extra virgin olive oil (add more if you have very lean prosciutto.) Place in a pan under medium heat and saute’ for 5 to 10 minutes. Turn heat down and toss frequently because the meat will stiffen and crisp up very fast. (Needless to say, do not walk away from this process.)

                                     

When the prociutto is crisp, pull from the pan on a paper towel. Keeping the medium-high heat on, add one quarter cup of white wine or water to deglaze the pan. As the liquid bubbles, scrape the pan unhinging all the gnarly bits. Add the asparagus tips to cook in this wonderful flavor bath for only three minutes. Cut each spear legnthwise and reserve with the prosciutto. Keep the liquid reducing until you have only 2-3 tablespoons. This will be brushed on the pizza crust as a

For the Pizza:

Pre-heat oven to 495. Using the easy dough recipe in this blog, take one dough ball and bang out into a round disc. Place on a pizza screen or some parchment.

                  

Brush the reduced Prosciutto di Parma sauce directly onto the dough and then the gruyere. Add the asparagus spears in a sunburst pattern then the ramp salsa. Place in oven for 12 minutes or until done. In a seperate bowl toss the watercress in the applesauce and place on the cooked pie. Sprinkle the crispy Prosciutto di Parma on top and enjoy like mad!