Pizza with Rocket and Goat's Cheese (pizza con caprino e rucola)
300 g large-leafed rocket, washed and dried
3 x 30 cm pizza dough base
9 small individual goat's cheeses, about 120 g each
extra virgin olive oil
300 g black olives, pitted
3 tablespoons finely chopped fresh flat-leaf parsley
3 dried red chillies, crumbled
3 teaspoons red wine
1 ciabatta loaf, crusts removed
3 tablespoons fresh thyme leaves
Maldon salt and freshly ground black pepper
Preheat the oven to 230°C/450°F/Gas 8 for 30 minutes, and put in a pizza stone if you have one. Prepare the pizza dough base.
Cut the cheeses in half horizontally, place in one layer in a shallow dish, and cover with olive oil. Place the olives in a bowl, add the parsley, chilli and herb vinegar, cover with olive oil and stir to combine. Leave to marinate.
Place the bread in a processor and grate into coarse crumbs. Add the thyme and pulse-chop to combine. Place in a bowl. Gently roll the cheese in the breadcrumbs to coat completely. Place the cheese on the pizza base, and sprinkle with the remaining thyme and breadcrumb mixture and the marinated olives. Drizzle over some of the marinating olive oil, season with salt and pepper, and bake in the preheated oven until the cheese has melted and the crust is crisp, about 6-8 minutes.
Dress the rocket leaves with a tablespoon of olive oil and a squeeze of lemon juice. Season with salt and pepper, and place on top of the hot pizza.
Makes 3 pizzas (serves 6)
From the Trade Paperback edition.
The River Cafe Cook Books are a publishing phenomenon. The first two have sold well over a quarter of a million books in hardcover and paperback worldwide. The first, River Cafe Cook Book, won both the Glenfiddich Food Book of the Year and the BCA Illustrated Book of the Year awards.
The choice of ingredients has always been important at the River Cafe. As a natural progression from this, Rose Gray and Ruth Rogers believe passionately that the best ingredients are those which are in season, and which have been grown organically. To this end they have established their own vegetable and herb garden at the River Cafe, growing everything from cavolo nero to pepper rocket. River Cafe Cook Book Green is divided into months, with each month focusing on the key ingredients available at that time. For each ingredient there is information on, for example, the best varieties to choose and how to prepare it for different dishes. Fabulous recipes for using that ingredient then follow, from Seville Orange Marmalade Ice Cream to Rigatoni with Tomato and Nutmeg and Grouse Stuffed with Chestnuts.
River Cafe Cook Book Green taps into the concern so many of us now share about re-establishing a link with how our food is grown. With its vibrant design, robust photographic style and, above all, its fabulous, truly seasonal recipes, it will set the agenda for a new era of cooks.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
Description du livre Ebury Press, 2000. Hardcover. État : New. N° de réf. du libraire P110091865433