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Zucchini, Potato, and Fontina Pizzettas

Zucchini, Potato, and Fontina Pizzettas


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We’ve included Gyngell’s recipe for pizza dough, but if you prefer to use store-bought, we promise not to tell.

Ingredients

  • 1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons)
  • 3½ cups all-purpose flour, divided, plus more for surface
  • 2 teaspoons kosher salt, plus more
  • 6 tablespoons olive oil, divided, plus more
  • 2 small red waxy potatoes (about ½ pounds), scrubbed, very thinly sliced
  • 1 red onion, very thinly sliced
  • 1 medium zucchini, very thinly sliced
  • 4 ounces Fontina cheese, grated (about 1½ cups)
  • Coarsely ground black pepper

Recipe Preparation

  • Whisk yeast, sugar, and 3 Tbsp. warm water in a large bowl. Let sit until surface is foamy, about 5 minutes. Add 1¼ cups room-temperature water, then add 1 cup flour, whisking until smooth (mixture should be the consistency of pancake batter). Add 2½ cups flour and 2 tsp. kosher salt and mix with a wooden spoon until a shaggy dough forms.

  • Turn out dough onto a lightly floured surface and knead with your hands, adding more flour as needed to prevent it from sticking, until dough is smooth and supple, 5–10 minutes (it will be very soft). Transfer to a large oiled bowl and cover with plastic wrap. Let rise in a warm, draft-free spot until doubled in size, 1–1½ hours.

  • Divide dough into 4 equal pieces and form into balls. Place on an oiled rimmed baking sheet and cover with plastic wrap; let rise in a warm, draft-free spot until balls of dough are nearly doubled in size, 40–50 minutes.

  • Meanwhile, place potato slices in a colander and rinse with cold water. Drain, season with kosher salt, and let sit, tossing occasionally, until softened, 10–15 minutes. Transfer to a bowl and toss with onion, zucchini, and 2 Tbsp. oil; set aside.

  • Preheat oven to 450°. Working with 1 ball of dough at a time and keeping remaining dough covered while you work, roll out dough on a lightly floured surface into 10" rounds.

  • Heat a dry large cast-iron skillet over medium. Pour 1 Tbsp. oil into skillet and cook a dough round until bottom is golden brown and top looks dry, about 1 minute. Flip and cook just until bottom is lightly golden, about 1 minute. Transfer to a rimmed baking sheet and repeat with remaining 3 Tbsp. oil and rounds of dough (you should be able to fit two pizzettas per baking sheet if you overlap them slightly).

  • Top pizzettas with Fontina cheese and reserved potato mixture; season with kosher salt. Bake, rotating baking sheets once top to bottom and back to front, until crusts are golden brown and crisp and cheese is bubbling, 10–15 minutes. Remove pizzettas from oven, season with sea salt and pepper, and drizzle with oil.

Nutritional Content

Calories (kcal) 480 Fat (g) 17 Saturated Fat (g) 5 Cholesterol (mg) 25 Carbohydrates (g) 67 Dietary Fiber (g) 5 Total Sugars (g) 3 Protein (g) 14 Sodium (mg) 620Reviews Section

Recipe Summary

  • 5 shallots, chopped
  • 4 cloves garlic, chopped
  • 6 ounces pancetta bacon, diced
  • 2 cups fresh sliced mushrooms
  • 2 pinches freshly ground black pepper
  • 2 pinches dried oregano
  • ½ cup chicken broth
  • ¼ cup olive oil
  • 1 (12 ounce) package linguine pasta
  • ½ cup freshly grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente drain.

In a large skillet, cook pancetta in oil until just beginning to brown. Stir in shallots, garlic, and mushrooms: cook for one minute. Season with pepper and oregano, and pour in chicken broth. Bring to a boil over medium-high heat , and simmer for 1 to 2 minutes, stirring occasionally. Cover, and continue to simmer for 5 to 7 minutes.

Strain liquid from pan into cooked linguine, and add olive oil. Toss to coat. Divide pasta onto individual serving plates, and top with equal portions of pancetta and mushrooms. Garnish with freshly grated Parmesan.


Wednesday, March 28, 2007

A Savory Gluten-Free Noodle Kugel for Passover


Noodle kugels generally aren't associated with Passover, since most noodles aren't kosher for this holiday. Instead we usually focus on potato and vegetable kugels, and save the noodle kugel for the rest of the year. When I saw that the company I was ordering Passover supplies from carried Manischewitz Passover Gold Wide Egg Noodles, which are kosher for Passover and made from potato starch, I got an idea. A gluten-free Passover noodle kugel! I'd heard lots about these non-gebrokts gluten-free egg noodles. They are sold only in the weeks preceding Pesach, and cannot be obtained during the rest of the year. I ordered 5 bags of them without having ever tasted them, just to make sure I had enough to last me for a couple of kugels. And I'm glad that I did.

I hear that Gefen and Flaum also make their own Passover egg noodles, and Frankel's makes a frozen version. Try your local kosher grocery. If you can't find them, you can try making your own. If you're not kosher for Passover or you follow Sephardic kashrut, you can try almost any other brand of wide, flat gluten-free noodle. I imagine that gluten-free tagliatelle or lasagna noodles (cut in strips after cooking) will work, though the texture won't be quite the same.

I based this recipe off of suggestions from my dad, savory kugel recipes online, and a sweet noodle kugel recipe from Mama Leah's Jewish Kitchen (by Lisa Loeb Fischer). Mama Leah, a friend of my family, used to run a chain of Jewish take-out shops in New York City. Her book never lets me down. The result was wonderful - This kugel is peppery, filling, and full of flavor. It gets crisp around the edges but stays moist within, and it reheats quite well in the oven or microwave.

While your kugel is in the oven, read up a bit on the history and cultural significance of this dish:


SAVORY PASSOVER NOODLE KUGEL (LUKSHEN KUGEL)

[Non-Gebrokts / Milchig / Gluten-Free]

1 pound wide gluten-free egg noodles (Passover)
2 Tbsp butter or vegetable oil
1 large yellow onion, diced
2 cloves garlic, minced or crushed
2 cups brown mushrooms, sliced
6 medium eggs
1 1/2 cup lowfat milk
1 cup lowfat small curd cottage cheese
1 cup lowfat cream cheese or sour cream
1 Tbsp plus 1 tsp brown sugar or date sugar
1 tsp paprika
1-2 tsp ground black pepper
1 tsp salt
Butter for greasing the baking pan

Preheat oven to 350 F. Bring a large pot of lightly salted water to a boil. Add noodles and boil until tender (Manischewitz Passover Egg Noodles take about 4 minutes, but time may vary depending on brand). Drain the noodles immediately. Be very careful to not overcook them, they should not be mushy.

In a heavy saucepan, heat butter or vegetable oil on medium heat and sautee onions and 1 teaspoon of sugar until brown and beginning to caramelize. Add garlic and mushrooms and cook until mushrooms are tender. Remove from heat.

Beat eggs in a large bowl, then add milk, sour cream or cream cheese, cottage cheese, 1 tablespoon of sugar, 1 teaspoon salt, and ground black pepper. Mix together using a standing mixer, wooden spoon, or electric hand mixer, until combined (some lumps of cheese may remain). Add the noodles and onion-mushroom mixture and stir well to combine all ingredients.

Pour into a buttered 10x14 inch baking pan, and sprinkle lightly with paprika. Bake for 1 hour or until the eggs have set and the entire kugel is firm. The edges and top should be slightly browned. Allow to cool for at least 15 minutes before serving. Serve warm or at room temperature.

Non-Gebrokts Passover Potato Pancakes with Dill

In yesterday's Potato Kneidlach post I mentioned that I would share with you another use for leftover batter from those fabulous potato dumplings. Here are the photos I promised. The kneidlach batter makes delicious and unusual gluten-free potato pancakes - They are not latkes, but rather are pancakes with a very chewy, somewhat cakey texture and a crispy exterior. If you enjoy the chewy sweet rice flour pancakes of some Southeast Asian cuisines, you will definitely enjoy these. I enjoyed these plain for breakfast two days in a row. They taste good alone, or try melting cheese over them, or serving them with ketchup or lemon-butter. They'd also be a good accompaniment to a meat dish or vegetable stew.

I've written all the ingredients out below- If you have already made the batter for the potato kneidlach, simply use that for the pancakes. The only other ingredient you need is the 2 additional tablespoons of oil for frying. However, if you are making this recipe for the pancakes alone, you will see that I have reduced the quantity of potato starch in this recipe (as compared to the potato kneidlach recipe) because I think that will improve the texture. Feel free to leave the dill and pepper out of the recipe for wonderful sweet gluten-free Passover breakfast pancakes that could be served with syrup, fruit or jam.

PASSOVER POTATO PANCAKES WITH DILL
[Non-Gebrokts / Parve / Gluten-Free]

2 medium russet potatoes, peeled
2 Tbsp vegetable oil
2 eggs, beaten
1/4 - 1/3 cup potato starch
1/2 tsp salt
1/4 tsp ground white pepper
1 Tbsp fresh dill, minced
2 Tbsp vegetable oil for frying

Cut potatoes into large chunks and boil in water until soft. Drain and allow to cool. Once cool, mash with 2 Tbsp of oil, eggs, salt, pepper and dill. Stir in potato starch until thoroughly combined, and refrigerate the mixture for 1 hour.

Heat oil in a heavy non-stick pan over medium-high heat until shimmering. Place 1/4 cup of batter at a time into the hot oil, using the back of a spatula to press flat until each pancake is no more than 1/4 to 1/3" thick. Cook until golden-brown on each side (2-3 minutes per side), flipping once. Place on a plate lined with paper towel to absorb excess oil. Serve while hot.


Watch the video: Κολοκυθάκια και μελιτζάνες ογκρατέν. (July 2022).


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