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Submitted by TallGuy2 1 month ago

Social Community for foodies featuring text and video recipes

Submitted by butterbites 2 months ago

I always keep a jar with strawberries in rum in my refrigerator. They are a great base for a tasty drink, as well as delicious desserts. I chose to use them to make a trifle, in a glass!!

Submitted by tojoh 4 months ago

By Carol Bengle Gilbert

Submitted by DrDevience 4 months ago

Wonderful recipe from Pam Gaulin

Submitted by DrDevience 5 months ago

Recipe from Bon Appétit

Recipe from Bon Appétit

When I took my students to Italy to see how olive oil was made, we ate these ‘fried’ pizzas at a great little restaurant called Il Vescovino in Panzano in the Chianti region. The chef fried the thin bases in oil, like poppadoms, then quickly topped them with tomato sauce, mozzarella and a little bit of oregano and popped them straight under a hot grill. They were the lightest pizzas I've ever eaten – just incredible – and this is how the first ever pizzas were made. First, make your basic pizza dough. Now make your tomato sauce. Heat a saucepan, add a splash of oil and the sliced garlic and cook gently. When the garlic has turned light golden, add half the basil, the tomatoes and a few pinches of salt and pepper. Cook gently for about 20 minutes, mashing the tomatoes until smooth, then taste, season again and put to one side. Preheat your grill to its highest temperature. Divide the dough into 10 pieces and press them flat on to a floured work surface. Roll them out to about 0.5cm/¼ inch thick and allow them to rest for 10 minutes or so. Heat a frying pan over a high heat, add about 2cm of vegetable oil and fry each pizza for 30 seconds or so on each side. Remove with tongs and place on a baking tray. Once all the bases are fried, smear each one with a spoonful of the tomato sauce and tear over some mozzarella and a leaf or two of basil or dried oregano. Drizzle with olive oil and grill until the cheese is bubbling and the dough is light brown and cooked through.

Make sure you get hold of good-quality tinned Spanish anchovies for this, otherwise it's not worth making it. Cut the anchovy fillets in half lengthways and add to a bowl with the sliced chilli – feel free to use as much as you like – the capers, a couple of tablespoons of extra virgin olive oil and the lemon zest. Squeeze over a little lemon juice as well and mix up. Let the anchovies sit in the marinade for 15 minutes. Smear the tomato sauce evenly over the pizza base and scatter torn-up pieces of mozzarella over the top. Evenly lay over the anchovy fillets, scatter over the capers and chilli, and sprinkle with a little parsley and seasoning. Drizzle with the leftover marinating oil and cook until crisp and golden.

Smear the tomato sauce evenly over the pizza base. Tear the mozzarella into pieces and dob these over, then scatter over as much chilli as you like and season with salt and pepper. Lay the pancetta over the top so it will crisp up during cooking and the juices will cook into the pizza. Drizzle with extra virgin olive oil and cook until crisp and golden.