TREVIDEA G3 Ferrari DELIZIA Mode D'emploi page 16

by the mushrooms. Place in the oven using the special wooden scoops for 4/5 minutes.
Al gorgonzola e salsiccia (Gorgonzola and Italian Sausage)
Ingredients to serve 4: 350 g bread dough / 2 cups tomato purée / 150 g gorgonzola / 150 g fresh Italian sausage.
Spread out the dough very thin. Spread the tomato over it, leaving two finger's width around the edge, followed by the
gorgonzola in small pieces and the skinned, crumbled sausage. Place in the oven using the special. wooden scoops, without
adding salt or oil, and cook for 4/5 minutes.
Alla marinara (Seaside)
Ingredients to servve 4: 400 g bread dough / 2 tins peleed tomatoes / 2 spoonsflul origan / 2 cloves garlic / extra virgin olive
oil / salt / pepper.
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 / 60g pecorino cheese / 2 tins peeled tomato /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.
Romana (Rome)
Ingredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes / 200 g mozzarella cheese / 4 anchovy fillets / 1 handful
capers preserved in salt.
Drain and mash the peeled tomatoes: wash the capers and anchovies thoroughly. Cut the fillets into little pieces and slice
the mozzarella Spread the dough thin and add the peeled tomatoes to within 2 centimetres from the edge, salt vely
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