Posts Tagged ‘teleggio pizza’

Long Tall Sally; Spanish Coca Style Pizza

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When you work with food day after day, there comes a time when its just all about taste. The freedom to throw traditions dating back thousands of years into the culinary shitcan is not only liberating, but its exhilarating! In pizza, there are many people who’s (boring) mantra is to keep the traditions alive no matter what. I like to change things up, wipe the tradition away with some soft Charmin and just…flush it. Case in point; Long Tall Sally.

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This spring I’ve been “Going Long” with my breads and pizzas. An abnormal obsession best reflected by my Garlic Pudding Stuffed Fougasse, (left) a nice wild arugula, blueberry, bacon and Calabrian Chili Fougasse and some crispy “Coca de Boquerones” with Manchego and Idiazebel, carlmelized onion, caper, cheddar curd, Peruvian anchovy and Spanish boquerones with tomato.

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Now I want to pair some Red Wattle, (heritage breed pork) guanciale, (pork jowl or cheek- above left) that I cured with a long crisp Spanish syle Coca crust, Teleggio, an Italian Alpine cheese, some great roasted celery root, fresh basil and killer Bosc pears grown by Neal Cherry in Crooksville, Ohio that I have citrus-pickled last fall, (above middle and right). Enough talk, lets rock this pie.

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Recipe:

(The day before) Using the Easy Dough Recipe on this blog, mix the dough with half the yeast called for. After mixing, weigh out a dough ball of 15 ounces. Let is sit at room temperature for 30 minutes, then oil a bowl and place in your refrigerator for 15 to 24 hours to cold-ferment. When ready to make the coca, pull the dough ball out and let it sit in a warm place, (74-80 degrees) to proof.

Preheat your oven to 475 or higher, (if you can get it to 550 without burning your house down, go for it!)

Whatchagonnaneed:

One medium sized celery root

One tablespoon extra virgin olive oil

Twelve leaves of basil

Five to seven ounces of Teleggio cheese

Four ounces thin sliced guanciale (or bacon)

One pickled Bosc pear

 

 

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Peel and slice the celery root into very thin coins with a mandolin. Toss with the olive oil and roast in a 475 degree oven for eight minutes just until wilted. you may toss the root coins once to make sure of consistent doneness. Take the dough ball and form into a football shape using the tips of your fingers. Continue to press vertically. (you must have patience here, Holmes!). Stretch the gluten strands well without tearing then let the dough rest. This process can take up to 20 minutes. Place the dough on some parchment or a floured pizza peel then place the cheese and basil on the coca.

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Top with the wilted celery root, the thin sliced guanciale and the pickled pear and place into the hot oven for seven to twelve minutes depending upon the temperature. (475= 12 minutes) (550= 7 minutes).

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Slice and enjoy a spectacular tasting pizza with melting Teleggio, porcine fattiness and the perfect marriage of celery root, basil and pickled pear!

 

 

Winter Butternut Pide with Bellwether Crescenza and Teleggio

I love cooking butternut squash with vanilla, cinnamon and maple syrup, so when Rhonda from the Athens Farmers Market unloaded a huge one upon me, I knew exactly what to do. Since I had a pair of wonderful creamy cheeses; Teleggio from Italy and Bellwether Farms Crescenza from Sonoma, I thought I’d make a delicous Turkish-style Pide, (Pee-DAY,) with pancetta, roasted hazelnuts, fresh spinach and some local Cantrell honey. This pide is quite perfect for these cold winter days.

                    

Recipe:

One- twelve to fifteen ounce dough from the Schiacciata dough recipe on this blog.

One ounce or half a handful of fresh whole spinach leaf.

Two and a half ounces of imported Teleggio, (DOP) from Italy.

Five to six ounces of  butternut squash. (Recipe below with equal amounts of cinnamon, vanilla and maple syrup with nutmeg and water)

Three and a half ounces, (one thick slice,) of Italian style pancetta. (Bacon is too strong for this recipe.)

One ounce raw hazlenuts or “Filberts” as they are sometimes called.

Three ounces Bellwether Farms Crescenza.

Local Cantrell honey poured on after oven.

For the squash, pre-heat the oven to 400 degrees. To render the butternut squash, I usually keep the vegetable peeler on the bench and cut the butternut squash first across to obtain round sections that are two inches high. Put these sections flat on the cutting board and trim the skin off of them. Then cut them into quarters so you can cut the stringy inside off also. These can then be cut again into smaller inch wide chunks.

Place the butternut squash chunks in a bowl and coat with the same amount of  honey, maple syrup, cinnamon, a pinch of nutmeg and vanilla essence. Add a little hot water and toss in the bowl. Pour the mix on a foil-lined tray and insert into the oven on the middle shelf. Cook until fork tender, tossing occasionally. Take out of the oven, and cool, then slice into small thin squares that will spread nicely on the pizza. Turn the oven up to 495 degrees and place a heavy, upturned cookie sheet or pizza stone on the middle shelf.

                    

Cube the pancetta and the cut the raw hazelnuts with a sharp knife. Cook the pancetta over the stove in a saute’ pan or pot, (as I used here because I couldn’t find a saute’.) Briefly saute’ on medium high heat until partially cooked. 

        

Add the copped hazelnuts to the pot. Toss under the same heat for one minute, then add two tablespoons of water to deglaze the pan. Cook in the pancetta juice for one minute more. Remove and reserve for the pizza.

       

Using the dough from Schiacciata dough recipe, you will have a 14 ounce dough ball, (I used a 12.5 ounce dough for this recipe.) Place on a piece of parchment and form into an oval. Add the spinach, the Teleggio and the sliced butternut squash.

                                      

Then add the pancetta, the hazelnuts and lastly the Crescenza.

       

Now is time to pull the dough from the middle of the dough disc toward you and work it to the end. Using gentle pressure, pull the dough and twist into a cable-like rope. Next, wrap the dough around your finger and pull the dough through the hole forming a simple knot. (here, I had to be careful becuase the dough was quite sticky but it still held its shape.)

Transfer the parchment with the Pide on it to the oven using another tray to slide it on the stone or cookie tray and cook for at least 15 minutes. This is a large Pide and will take a little more time to cook. Keep an eye on the bottom of the Pide and the outer crust.

Drizzle with honey and serve to an astonished crowd!

Nice, and look at the crumb on this cornicione.