P.I.G.

Pizza in teglia romana topped with bio tomato sauce, mozzarella,

parmigiano reggiano, pork sausage, porcini mushrooms, provolone piccante and fresh parsley

Tomato sauce

San Marzano DOP (or passata)
Fine sea salt
Extra virgin olive oil
Fresh garlic
Fresh basil

- In a bowl smash the San Marzano DOP by hand or pour the passata. Add 7 g of salt and 14 g of olive oil for every 500 g of passata, 1 garlic clove, and some fresh basil. Put it in the fridge to rest for a few hours before using.

Sausage

Minced pork meat
Fine sea salt
Black pepper (grinded)
Cooking wine (or brandy)

- In a bowl add the meat, the salt (1 g every 100 g of meat), and some
black pepper. Mix by hand. Warm up a pan and add the meat. When cooked,
deglaze with cooking wine or brandy. Put aside to rest.

Mushrooms

Porcini Mushrooms (fresh or frozen)
Fine sea salt
Black pepper
Cooking wine ( or brandy)
Fresh rosemary
Fresh garlic
Butter

- Clean and cut porcini mushrooms. Stir fry with butter, garlic and rosemary. When cooked, deglaze with cooking wine or brandy. Add salt and
pepper to taste. Set aside.

Pizza dough

Flour (12–13 g protein): 1 kg
Cold Water:700 g
Fresh yeast: 5 g
Sea salt: 25 g
Extra Virgin olive oil: 25 g

- Separate the water into two parts 550 g and 150 g respectively. Add the yeast to the 550 g part and stir till the yeast is dissolved. Pour the
mixture into a bowl with the flour and start kneading by hand or using a stand mixer at low speed. When all the flour is adsorbed and the dough is firm add the salt. When the salt is not more visible start adding the remaining water little by little increasing the kneading speed. When all the water is absorbed add the oil and knead till completely absorbed and the dough looks elastic and not sticky. Move the dough to the kitchen counter and cover it with a bowl. After 10 minutes remove the bowl and proceed with folding and shaping the dough into a big ball. It will now be elastic and smooth. Let it rise covered at room temperature till it almost doubled its volume and proceed to shape the dough balls. Teglia romana Is cooked in an oven tray. To know how big the pizza balls are supposed to be use this general rule: multiply the length by the width of your tray and divide by two. That is the amount in grams of dough. As soon as the dough has lost part of its elasticity proceed stretching on a bed of ’semola rimacinata di grano duro’ (durum). Apply a thin layer of oil on the tray. Remove the excess flour from the stretched dough, place it on the tray, and adjust it to uniformly cover the tray. Spread the tomato sauce evenly. Add some mozzarella, the sausage, and the mushrooms. Place the tray in a static pre-heated oven placing it at the very bottom of the oven for the first few minutes (depending on the efficiency of the oven). When the bottom starts coloring, sprinkle some parmigiano reggiano and add the provolone piccante sliced in thin layers. Place the tray back in the oven to the middle and keep on baking till the crust is golden brown and the provolone is melted. The whole baking process will require around 10–12 minutes depending on the oven.

FENNEL SALAD

Fresh fennel salad topped with walnut and orange pesto
Ingredients (per portion):
Fresh fennel: 1/2
Walnut (clean): 40 g
Fresh orange (juice and zest): 1/2
Garlic powder: a pinch
Dried oregano: a pinch
Sea salt: a pinch
Black pepper: a pinch
Extra virgin olive oil: 4 spoons

- Clean the fennel and slice it as thin as possible. Peel the orange (without the white part) and squeeze it. In a blender mix the walnuts, the oregano, the orange zest, 2 spoons of olive oil, and 2 spoons of orange juice. Add salt, pepper, garlic powder, and 2 more spoons of olive oil. Add water and/or orange juice to adjust taste and consistency.
- Create a tower with the fennel slices and pour the pesto on top.
- Finish it with orange zest.