Pizza with asparagus and wild garlic – free

Pizza with asparagus and wild garlic – free

Bouffons la vie, Recipes for LeuCase

We will use the return of wild garlic to make spring pizzas with Sardinia Chef Federico Siavon, leader of Daroko at Paris Restaurants.

This Sunday, Asparagus will be joined by Sardinia Chef Federico Syavin at the head of Daroko in Paris, Paris, Italy, with the spring flavors – dough included – with us. Wild garlic (and burrito to stay sweet).

You will need three people: 20 cl cold water, 10 grams of salt, 320 grams of type 45 flour, 10 grams of baking soda, 4 grams of sugar and 10 grams of olive oil for the pot (NB: sugar and). Olive oil is added by chef because a home stove does not have the same characteristics as a wood stove; 250 g mozzarella, 50 g chopped parmesan, 9 large green ashes, 2 burritos, 9 wild garlic leaves, olive oil, salt and pepper for garnish.

Place 200 grams of flour and yeast in a large bowl and mix with your fingers. Mix the water with the salt. When mixing with your fingers, add a little salt water to the flour.

Add sugar and olive oil as you continue to mix. Add the remaining flour and continue mixing until the flour is uniform. At work, by hand, pack for fifteen minutes. Let the dough rest for ten minutes under a thin film.

Divide the flour into three equal parts (250 g). Simplify the work area and make three balls by turning the dough pieces flat with your hands. Prepare in a soup bowl, cover with cling film and refrigerate for six hours.

Cut the mozzarella well and set it aside. Do the same with Burata. Cut the asparagus slightly (about 3 mm) using mandolin. Cut the wild garlic leaves a third time.

Preheat the oven to 300 degrees. Flour the surface of the work, and set the balls on top. Beat your fingers without touching the edges to keep the balls very thick.

Gently spread the dough and still roll it with your fingers to create discs about 30 cm in diameter. Arrange the discs on parchment paper and garnish with mozzarella and roasted parmesan, trying to cover the center of the disc evenly without the edges. Cook for about five minutes. The dough should be lightly browned and the edges well-drained.

Take it out of the oven and garnish each pizza with slices of asparagus and chopped burritos. Sprinkle with garlic, salt and pepper.


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