* 4 Tbs Parmigiano Reggiano Cheese * 2 bunches Fresh basil * 1/2 Cup Fresh walnuts * 1 Piece Garlic cloves -------------------------------------- * 3/4 Cups Extra virgin olive oil * 1 Pinch Salt * 1 Pinch Black pepper
# Add the first 4 ingredients to food processor, process to start the breaking down of the basil leaves. Scrape down the sides of the bowl before adding oil.
# Slowly drizzle in olive oil.
Re-season if needed with salt and pepper
Cooks Note: Use on pasta, in soup, on crisp bread, on grilled fish etc.. Buy good oil, cheap supermarket olive oil will give terrible results. It's all about the oil. ENOUGH FOR ABOUT 300 g OF PASTA (SERVES 2)
1/2 tsp dried yeast 150 ml water 3 tsp tepid milk 1/4 tsp honey or sugar 150 g (5oz)strong white flour
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for the dough
1/2 tsp dried yeast 200 ml (8 oz) water (or probably little bit less) 1/2 tbsp olive oil 350g strong white flour 1 and 1/2 tsp salt --------------------------------------------------
Sprinkle the yeast into the water and milk in a large bowl.Wait 5 minutes, then add the honey or suger and stir to dissolve.
1 pinch of salt 1 tsp dried yeast 140ml/ 5 oz warm water 180g/ 6 oz strong plain flour 1tbsp Italian extra virgin olive oil
For the Topping- 5tbsp Italian olive oil 1 onion, finely sliced 1 red pepper, finely sliced 1 green pepper, finely sliced Salt and pepper 350g tinned chopped tomatoes 2 mozzarella balls, torn into chunks Handful of fresh basil leaves 4tbsp Italian extra virgin olive oil 10 slices of Salame Napoli
METHOD
Mix the salt and the yeast in a bowl with the water.
In another large bowl, make a well in the centre of the flour and add the water mixture and extra virgin olive oil. Mix well with a wooden spoon until you create a doughy texture. Turn out the dough onto a clean well-floured surface and work it with your hands for approximately 3 minutes.
Place in a bowl, with a towel, leave in a warm place and allow to rest for least 30 minutes until the dough nearly doubles in size. At this stage, pre-heat the oven at 220ºC.
In the meantime, heat the olive oil in a frying pan, add in the onion and sliced peppers, season with salt and pepper and cook until softened. Place in a bowl and allow to cool.
Once the dough is ready, turn out onto a floured surface and create a round pizza shape approximately 25cm in diameter.
Place the pizza base on a baking tray that’s been brushed with oil. Using a tablespoon, spread the tomatoes on top of the dough and season with salt and pepper. Add the peppers, the basil and the mozzarella and drizzle the extra virgin olive oil on top. Cook in the middle of the oven for approx. 10-15 minutes.
Remove and place on the salame, cook for a further 5 minutes and serve immediately.
