TREVIDEA G3 FERRARI G1000602 Manuel D'utilisation page 15

Drain and mash the peeled tomatoes. Cut the garlic into very thin slices. Spread the dough as thin as possible,
leaving a slightly thicker strip around the edge. Add the well-drained tomatoes, leaving the edge clear, and place
slices of garlic here and there. Dust with origan, add salt and pepper and a little oil and place in the oven using
the special wooden scoops. Cook for 4/5 minutes.
Ai funghi (Mushrooms)
Ingredients to serve 4: 400 g bread dough / 500 field or "porcini" (boletus edulis) mushrooms / 2
spoonsfulparsley / 1 clove gar1ic / 2 tins peelod tomatoes / 100 g mozzarella cheese / salt / pepper to taste.
Clean and slice the mushrooms. Heat over a low flame with a little oil, garlic and parsley until they start to give
off liquid. Cut the mozzarella into slices and drain and mash the peleed tomatoes. Spread the dough very thin
and add the tomatoes, the mozzarella and last of all the mushrooms, taking care to leave a couple of centimetres
free around the edge.
Pour on a little oil and place in the oven using the special wooden scoops, ancl cook for 4/5 minutes.
Ai carciofi e prosciutto crudo (Artichokes and Parma ham)
Ingredients to serve 4: 400 g bread dough /100 g raw Parma ham /1 cup tomato purée / oil to taste/100 g pizza
quality mozzarella cheese / 2 articbokes / salt.
Remix the dough with a little oil, cover and leave to rise. Remove the hard outer leaves and the upper section
with the spines from the artichokes. Wash them, cut them into very thin slices and leave them in water with a
slice of lemon. Cut the mozzarella into small pieces Spread out the dough and place the tomato purée, the
mozzarella and the well drained artichokes on top. Add a little oil and place in the oven using the special scoops.
Cook for 4/5 minutes. As soon as the pizza leaves the oven add the slices of Parma ham (which
must not be straight out of the refrigerator) and serve.
Quattro stagoni (Four Seasons)
Ingredients to serve 4: 500 g bread dongh / 2 tins peeled tomatoes / 200 g mozzarella / 50 g cooked ham /
artichoke hearts and mushrooms preserved in oil to taste / l pinch origan.
Drain the peeled tomatoes very well and mash with a fork. Slice the mozzarella. Cut the fat off the ham. Cut the
mushrooms and artichoke hearts into halves. Spread out the dough and cover with the tomatoes ànd pieces of
mozzarella. Salt. Divide the pizza into 4 in your mind's eye and garnish one quarter with origan, one quarter
with the slices of ham, one quarter with the mushrooms and the last quarter with the artichoke hearts. Add olive
oil and place in the oven. Remove from the oven after 4/5 minutes and serve.
REGIONAL PIZZAS
Napoletana (Nagles)
Ingredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes / 150 g pizza quality mozzarella cheese / 4/5
anchovy fillets / one spoonful origan / salt / olive oil.
Drain the peeled tomatoes well, cut the mozzarella into cubes and wash the anchovy fillets. Spread out the pasta
and add the peeled tomatoes, leaving 2 centimetres around the edge. Add a little salt. Arrange the mozzarella
cubes and the anchovy fillets symmetrically on the tomatoes. Pour on lots of olive oil and place in the oven
using the special wooden scoops provided. Cook for 4/5 minutes. Sprinkle with origan before serving.
Piadina romagnola (Romagna)
Ingredients to serve 4: 350 g flour / 100 g lard / salt /1ukewarm water.
Mix the flour with the lard and a little salt, adding as much lukewarm water as necessary to obtain a dough of
the norrnal pizza consistency. Knead for at least ten minutes, then divide into egg-size balls and spread into
disks of dough no more than 3 millimetres thick. Dust each disk with flour to stop it sticking. Cook the "piadine"
one at a time, first on one side then on the other, patting them down flat with a fork. Add cheese or cooked or
cured meats to taste and serve hot.
Pugliese (Puglia)
Ingredients to serve 4: 400 g bread dough / 1 large onion / 60 g pecorino cheese / 2 tins peeled tomatoes / salt /
pepper (if liked).
Chop the onion, drain and mash the peeledJ tomatoes. Grate the pecorino into large flakes (as for carrots).
Spread out the dough after remixing with a little oil. Dust with flour, add the chopped onion, peeled tomatoes,
salt, pepper and a little oi and top with the pecorino cheese. Place in the oven using the special wooden scoops
and cook for 4/5 minutes.
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