Time for an Italian classic…a take on Pizza Margherita.
I can’t claim any credit for this one – it all goes to onorario italiano Roger who has perfected pizza dough alla casa.
For the topping this time…San Marzano tomatoes, mozzarella di bufala and the last of the summer basil from the vegie patch.
Buon appetito!
Filed under garden + vintage linens, kitchen stories
A decadent version of little pizzas with the fluffy dough fried then oven-baked – pizzette fritte. {Apparently, considered the way pizzas were first made.} They are very light and if made well in the traditional way, should not absorb the olive oil.
On the left, pesto, prosciutto e parmigiano. And to the right, tomato, basil and bocconcini. Buon appetito!
Filed under dishes + recipes, inspiration + history, kitchen stories
Zoë Boccabella 