Game night? Homemade pizza!

Dear friends,
Nothing’s better that some comfort food at home while your favorite team is playing. Our choice for this midweek event is pizza. 
A couple of slices of homemade dough topped with some genuine ingredients makes an interesting combination. We prepared the basic pizza dough using flour, yeast, salt, and a pinch of sugar adding some sweet paprika and cayenne pepper in the mix, to have a soft crust with a hint of smokiness and heat. For toppings we used diced Asiago cheese, pork sausage, Shitake mushrooms, and finely grated potatoes. 

  
  

  

The mix of cheese and potatoes resulted in a crunchy and gooey interesting combination having a flavor similar to hash browns. The mix of spices and some fresh parmesan grated on top enhancing the deep flavor of the mushrooms. 
We’ve accompanied the pizza with a genuine glass of Primitivo di Manduria a crisp and flavorful red, the perfect companion for rustic dishes like this one. 
Enjoy yuor game night with some simple and delicious homemade food.
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#Easter weekend part one. #Aperitivo : #Pizza Rustica and Beer 

We are going to start this Easter weekend with an Aperitivo, and why not another traditional baked delight of the Easter Season: a slice of Pizza Rustica.

This savory dish is made using shortbread pie crust ( in Italian Pasta Frolla) filled with beaten organic eggs flavoured with salt and pepper, a selection of cold cuts, such as salami, ham and spicy dry sausage and a mix of cheeses like pecorino and parmesan. The pie once filled is baked to perfection until golden brown, resulting in a dish that is unbelievably good! 

We couldn’t miss out on accompany this dish with another Italian must-have, a nice ice-cold Peroni Beer.

  

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#Tuesday night : #Pizza with “friarielli” and sausage

Tuesday night, easy and quick dinner fix? The answer is pretty easy, Pizza!

We love Pizza, and we enjoy quite often, and we love experimenting new toppings and recipes and usually use ingredients that taste really good when eaten by themselves, so why not use them as pizza toppings and take them to the next level? Here you go, a delicious pizza full of bold flavors : Pizza with Friarielli and Sausage.

We have used our homemade pizza dough (we posted our recipe for this earlier this month) and as toppings we’ve used organic pork sausages with fennel seeds, friarielli, buffalo mozzarella cheese ,garlic, chilli flakes and e.v.o.o 

The Friarielli  (commonly marketed in the United States as broccoli raab) is a green vegetable. Of this you commonly eat the leaves, buds, and stems. The buds somewhat resemble broccoli, but without the head. It is known for its slightly bitter taste, and is particularly associated with Italian recipes and homemade  cuisine, this green is widely associated with Southern Italian cuisine (especially Neapolitan cuisine and the cuisines of Campania and Puglia) in fact a staple recipe in Naples is the delicious “Salsiccia and friarielli ” where this green is cooked with pork sausage, garlic, and chilli flakes, which is the toppings we used on this pizza indeed.

   

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Enjoy!

#bareginger 

Our Home-made #pizza dough recipe 

Many of you have emailed us asking the recipe for our homemade pizza dough, well here you go! We always enjoy this recipe and we use to make a variety of dishes,we hope you enjoy it too!

Ingredients

✔️1 package active dry yeast ( or 25 grams of fresh one)
✔️1 teaspoon sugar
✔️1 cup warm water
✔️1 tablespoon sea salt
✔️2 table spoon of Extra-virgin olive oil
✔️3 cups 00 flour, plus more for dusting

Directions

In a small bowl, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture sit until the yeast comes back to life and starts to foam, roughly about 5 minutes.

Add the salt and one of the tablespoons of olive oil. 

In a larger bowl sift the flour (you can mix spices such as black pepper or chili flakes if you wish your dough to have a spicy hint), mixing  gently add the wet mixture until all the flour has been incorporated. When the dough starts to come together,start kneading until all the ingredients are fully blended together. Get a feel of the dough by pressing a small amount together: if it’s crumbly, add more water to loose the crumbs,if it feels sticky, add more flour, a bit at a time so you can get the texture you want. Mix until the dough forms a ball, this should take no more than 5 minutes.

Turn the dough out onto a lightly floured surface (marble or wooden cutting board works best) and fold it over itself a few times,working it a bit  until it’s smooth. Place the dough back into the bowl which has previously scraped and lightly oiled. Cover the bowl with a damp kitchen cloth and leave it in a warm spot to rise, this in about 1 hours should let your dough to double size. This is the perfect time to start preparing your favorite toppings or a must have tomato sauce. We mostly use Can Tomatoes gently cooked for very few minutes with e.v.o.o,sea salt, garlic purée, chilly flakes and fresh basil leaves.

Once the dough has proofed it is really up to you! Let your fantasy go wild, the pizza dough is in fact really versatile, can be baked into a pizza or a Calzone  (a folded pizza filled with anything from cheeses,to cold cuts, to vegetables.) The pizza dough is really delicious also fried and just topped with tomato sauce and Mozzarella cheese. The same dough can also be used to make your favorite breads ( with Olives, or with Onions just to name a few).

Hope you enjoy, please feel free to let us know how you’ve enjoyed your pizza dough by sharing your recipes on our blog or sharing your photos on our Twitter® page, Instagram® page, Tumblr® page or on our Blogher® or simply e-mail us your best photos or sggestions. #bareginger






The perfect snack : a slice of home-made pizza

Feeling hungry, wanted something tasteful and yet easy to prepare. The answer for us is easy…Pizza. We topped this one with:

  • Tomato sauce with basil, garlic, and extra virgin olive oil
  • Mozzarella di bufala cheese
  • Provola cheese 
  • Salame Piccante
  • Potato Croquette crumbles

This combination of ingredients has given our pizza an extra depth of flavor, hitting every single taste bud, the sweetness of the tomato sauce, the deep flavor of the two cheeses mild and smokey, the spicy hint from the salami and the bold yet creamy layer of taste from the potato croquette… more than a simple snack… a slice of happiness. 

We paired this pizza with a nice cold glass of Asprinio di Aversa  grown in the southernmost part of Caserta Province in the Campania region. The taste is sharply aromatic, dry and fresh.



Pizza with cheese,spicy salami,mozzarella,provola and croquette
Pizza with cheese,spicy salami,mozzarella,provola and croquette


Home-made pizza dough 

Pizza might be the most loved food everywhere. We learned the original recipe where Pizza was allegedly invented. Naples in Southern Italy. Basic ingredients,locally sourced and affordable, the end result an amazing soft dough, with a delicious yeasty scent. 



The modern pizza was invented in Naples, Italy, and the dish and its variants have since become popular in many areas of the world” Cit. 

We hope you enjoy as much as we do, we used this lovely dough recipe to make what in southern Italy is called “Tortano” or “Casatiello”  usually prepared in the days that lead into Easter. We used local cheeses such as Pecorino and Asiago and some of our local butcher Pancetta and Salsiccia piccante. 



We baked it in tiny bite-size balls to make it easy to share with friends.

We paired with another Campania region masterpiece, Aglianico del Beneventano Doc, a fully bodied red delicious wine.