Detti e Fatti cupcakes · 5302 days ago

Detti e Fatti literally means “said and done”, arguably referring to the easiness of the cooking process. We beat 4 egg yokes with 100 gr of sugar, then we add around 15 gr of baking powder, 150 gr of vegetable oil, a pinch of salt. Then add the grated zest of a lemon. Beat the egg whites with 50 gr of sugar until it looks firm and add it to the rest. Stir gently until the liquid is smooth. Finally add 250 gr or flour and mix carefully. Fit the resulting dough in 12 to 14 cupcakes containers. Cook in a pre heated oven for 30 minutes at 180 C. A variant of this recipe adds a candy black cherry in the middle of each cupcake (as shown in the photos).

— Andrea Di Biase

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Pizza · 5302 days ago

Dissolve a sachet of dried yeast or a cube of beer yeast in a glass of tepid water. Add it to 500 gr of white flour. Add a teaspoon of salt. Start working the dough in the bowl. When it is quite homogeneous, work it on a wooden surface, lightly covered with flour. After a few minutes the dough should have a smooth surface and a relatively soft and elastic texture. Shape it in spherically and put it back in the bowl. Cut a cross with a sharp knife on top of it and wrap the whole bowl with a towel. Let it raise for at least 2 or 3 hours. Then cut the dough in 4 parts and start working one of them by hand or using a rolling pin, until it is 25/30 cm in diameter. Gently position it on a cooking surface, like a tray or a stone. Blend two cans of peeled San Marzano tomato plum. Spread a good amount of the tomato blend on the pizza using a spoon. Add a moderate amount of good quality extra virgin olive oil evenly spread on the pizza. Add salt, oregano and whatever topping we like: grilled vegetables, salame, prosciutto, anchovies, olives, mushrooms, artichokes, anything apart from the mozzarella (!). Insert in the preheated oven. The higher the temperature the better the cooking process will come out. After a few minutes take out the pizza and add the mozzarella. Leave it in the oven for a couple of minutes, just the time to melt the mozzarella. Be careful that at these temperature the mozzarella burns very quickly. Repeat the process for the other quarters of dough. Note: some people prefers the pizza more crispy, in which case cook the pizza with just tomato and oil and oregano first and then add the rest of the toppings a few minutes later and then at last the mozzarella.

— Andrea Di Biase

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Limoncello and Crema di Limoncello · 5302 days ago

Ingredients

Method

Infusing the Lemons

Remove the yellow zest from the lemons, avoiding the white pith. Put the lemon zest into a jar, along with a litre of the alcohol, and seal. You need to leave this to infuse for a week or two before you’re ready to move on to the next stage of the preparation.

Making Regular Limoncello

Heat 600-700ml of water (depending on how strong you like the finished Limoncello), then add around 400g of caster sugar. Stir well until the liquid is crystal clear and there are no visible grains of sugar. Wait for it cool down completely. Then we add half a litre of the filtered alcohol and we mix the liquid carefully. For a chemical reaction between sugar and alcohol the liquid turns opaque, this is normal. The Limoncello is ready to be bottled and cooled down in the fridge.

Making Crema di Limoncello

We can now proceed to prepare the Crema di Limoncello. We heat around 800 ml of UHT long lasting semi-skimmed milk, adding around 400 gr of sugar and a pod of vanilla. We let boil for a few minutes, stirring from time to time to mix the sugar. We let it cool down skimming the surface in case a film of fat is created. We remove the vanilla pod and mix with the remaining half litre of alcohol. The Crema di Limoncello is now ready to be bottled and refrigerated too. Note: the Crema holds the same expiry date of the milk so take a note of it. The Limoncello on the other hand has virtually no expiry date, it can last for years.

— Andrea Di Biase

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