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Carter Ward
Carter Ward

[ ] ! Mozz App(iPhone, IPad)


  • MARGHERITA PIZZAIngredients4 cups all-purpose flour

  • 1 tsp sea salt

  • 1 tsp instant dry yeast

  • 1 cups water

  • Extra flour for dusting

  • 100 grams of fresh mozzarella in water

  • Extra virgin olive

  • 1 tsp parmigiano reggiano

  • Homemade pizza sauce

  • For the pizza sauce:500 gm peeled Italian tomatoes

  • 8 to 10 fresh basil leaves

  • 1 tsp fine sea salt

  • MethodFor the sauce, pour the peeled tomatoes and their juice into a bowl. Remove the tomatoes from the juice and keep the juice aside. Finely dice the tomatoes and return them to the juice.Shred the basil leaves into thin strips by hand and add to the tomatoes. Add the salt and gently combine. Let sit for at least 1 hour in the fridge before use.In the bowl of your electric mixer stir together the flour, salt, and yeast. Slowly mix in the water with a metal spoon until the flour is completely absorbed. Mix the dough for 8 minutes till springy and elastic.Sprinkle some flour onto a counter and transfer the dough. Cut into six equal pieces with a dough scraper. Lift each piece and gently roll into a smooth, even textured ball.Line a freezer bag with some extra virgin olive oil and gently place each ball in a separate bag. Get all the air out of the bag and seal to prevent it from drying out. Then place in the refrigerator to rise overnight. The next day, take your balls of dough out of the fridge at least two hours before you plan to use them.Preheat your oven to the highest possible setting and temperature for at least 45 minutes.Sprinkle some flour onto a counter top and gently take your balls of dough out of the freezer bag and place it on the counter. Press gently into the center of the ball of dough, slowly working your way to the outer edge of the dough. Do not press too hard on the dough as the purpose is to keep as much of the gas in the dough as possible. Once the dough has been stretched to a thick disk, about 5-6 inches in diameter, pick up the dough and lay it gently across your fists. Carefully stretch the dough by bouncing it in a circular motion on your hands, carefully stretching it with each bounce.Once the dough has been stretched to between 9 and 12 inches, lay it down on the back of a sheet pan dusted with flour.Generously spread the pizza sauce over the crust, leaving a one inch gap between the sauce and the edge of the dough. Crumble a ball of fresh mozzarella onto the dough. Drizzle approximately 1 tsp of extra virgin olive oil across the top of the pizza. Finally, top with 1 tsp of parmigiano reggiano.Place the sheet pan into the centre of the oven and bake for about 5-8 minutes, or until the crust is completely golden brown.Check the pizza after 3 minutes to see if it is baking unevenly. If so, rotate the pizza 180 degrees and continue cooking until golden brown.YUMMY MEATBALLSIngredients. cup finely grated Parmesan cheese, plus more for serving. cup chopped fresh parsley2 minced garlic cloves

  • 1 large egg

  • 1 tsp fine sea salt

  • 1 tsp fresh ground black pepper

  • 45 gm ground beef chuck

  • 1 tbsp extra virgin olive oil

  • cup plain dried breadcrumbs

  • Tomato gravy, as needed

  • MethodIn a bowl, combine Parmesan, parsley, garlic, egg, salt and pepper.Add beef, olive oil and breadcrumbs, and mix gently. Cover and place mixture in refrigerator for an hour.Remove mixture from the fridge and form into 16 balls; place in a small baking dish that has been coated with olive oil.Cover the meatballs with tomato gravy, cover the pan with tin foil and bake in a 180C degree oven for 35-40 minutes. Test the center of the meatball to check doneness. Remove pan and keep warm.Serve tossed with spaghetti, garnished with fresh herbs. PERFECT TOMATO GRAVY Ingredients2 tbsp olive oil

  • 1 small, finely chopped onion

  • 2 crushed garlic cloves

  • 800 gm Italian plum tomatoes

  • 1 tsp sugar

  • 1 tsp salt

  • tsp ground black pepper

  • 3 stems of fresh basil

  • Extra virgin olive oil, to serve

  • MethodHeat the oil in a medium saucepan on medium-low heat and add the chopped onion.Soften for about 5-7 minutes, until translucent but not coloured.Stir in the garlic and cook for another two minutes.Tip in the tomatoes, and break up with a wooden spoon, if necessary; then add the sugar, salt, pepper and basil stems, reserving the leaves.Bring to a simmer, then turn down the heat and simmer for 45 minutes, stirring occasionally, until thick.When ready to serve, add the basil leaves, roughly torn, and drizzle extra virgin olive oil to taste.HOMEMADE PASTA DOUGHIngredients3 cup unbleached all-purpose flour

  • 4 whole extra large eggs

  • MethodMound the flour in the centre of a large wooden cutting board. Make a well in the middle of the flour, and add the eggs.Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove from the board and scrape up any leftover dry bits.Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour, when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature.To make hand cut spaghetti, cut the dough into 4 pieces. Shape each piece into a rectangle. Roll out each rectangle with a rolling pin till thin, using flour (if needed) to prevent sticking.Flour the surface of each thin rectangle of dough liberally. Fold in half and then fold in half again. This should now resemble a log shape.Thinly cut each log with a knife to make the spaghettiRADICCHIO AND WILD MUSHROOM RISOTTOIngredients4 tbsp olive oil

  • 300 gm diced mushrooms

  • 390 gm torn radicchio leaves

  • Sea salt to taste

  • Fresh ground black pepper ?to taste

  • 2 tbsp, plus 1 tbsp butter, salted or unsalted

  • 60 gm peeled, minced shallots

  • 240 gm carnaroli or ?arborio rice

  • 60 ml fresh squeezed ?lemon juice

  • 1 tsp minced fresh thyme

  • 90 gm grated Parmesan, or pecorino cheese, plus additional to finish

MethodIn a wide saucepan, heat the olive oil and fry the mushrooms over moderate heat until just crisp on the outside, but not overcooked. Remove with a slotted spoon and drain on paper towels.Add the radicchio, seasoning it lightly with salt and pepper. Cover and cook, stirring until wilted, about 5 minutes. Remove from heat, uncover, and let come to room temperature. Once cool, chop the radicchio into bite-size pieces, and set aside.Heat the stock in a saucepan and keep it warm while you make the risotto.Melt 2 tbsp butter in the saucepan and add the shallots. Cook, stirring constantly until translucent. Add the rice and cook another minute, stirring. Add the lemon juice and cook till absorbed by the rice.Using a ladle, add enough of the warm stock to cover the rice. Gently simmer, stirring frequently, adding more warm stock as you go, making sure there is no more than 1 cm of liquid on the surface.When you've added almost all but the last few ladlefuls of stock, stir in the thyme, mushrooms, and radicchio. Continue cooking, adding the rest of the stock, until all the liquid has been added. It's done when you taste a few grains of rice, and they are cooked through. If not, continue cooking, adding a bit of hot water or more stock if you have it, until it's the right consistency.Stir in the additional tablespoon of butter and the grated cheese now.Remove the risotto from the heat, cover, and let stand a few minutes before serving.




[ ] ! Mozz App(iPhone, iPad)


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