Text 29256, 65 rader
Skriven 2009-09-27 13:11:50 av Michael Loo (1:18/200)
     Kommentar till en text av Jim Weller
Ärende: pizza pizzazz 214
=========================
 JW> Roslind's friend Lilly is half Italian, half Slovenian and makes a
 JW> similar pizza. She tells me that ground beef pizzas are popular
 JW> throughout Slovenia and in fact all of the Balkans.

That or lamb. Thin crust. No cheese, generally, so I favor them.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ricotta Pie with Potato Crust
 Categories: Live!, Cheese, Potatoes
      Yield: 8 Servings

  1 3/4 c  Ricotta cheese
      1 lb Boiling or baking potatoes
  1 2/3 c  All-purpose flour
      1 ts Salt
    1/2 c  Sliced, pitted green olives
           Fresh ground black pepper
    1/4 c  Grated Parmesan cheese
      1 tb Chopped fresh marjoram or
           Summer savory

  Recipe Courtesy of Joyce Goldstein

  Spoon the ricotta cheese into a sieve placed over a bowl and
  refrigerate for 2 hours to drain off the liquid.

  Meanwhile, if cooking the potatoes on the stove top, peel them and
  place in a saucepan with salted water to cover generously. Bring to a
  boil and boil until tender, about 30 minutes. Drain well and pass
  through a ricer or food mill placed over a bowl, or simply mash.
  Alternatively, place the baking potatoes in an oven preheated to 400
  degrees and bake until very soft, about 1 hour. Cut in half and scoop
  out the potato flesh, passing it through a ricer or food mill or
  mashing it. While still warm, add the 1 2/3 cups flour and the salt
  to the potatoes and knead them in to make a firm, smooth dough,
  adding more flour as needed to achieve the correct consistency.

  Preheat an oven to 375 degrees. Lightly oil a 10-inch pie plate.

  On a lightly floured work surface, roll out the dough into an 11-inch
  round, about 1/4-inch thick.

  Carefully press it into the prepared pie plate. Turn under the edges
  and press on to the plate rim.

  (Alternatively, roll out, place on an oiled baking sheet, and fold up
  the edges like a pizza crust.) Spread the ricotta over the crust, then
  distribute the olives evenly over the ricotta. Sprinkle with the
  pepper, Parmesan cheese, and chopped marjoram or savory.

  Bake until golden, 30 to 45 minutes. Remove from the oven and place
  on a rack to cool slightly. Serve warm, cut into wedges.

  Yield: 8 servings

  SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
  NETWORK SHOW #CL9209 - PIZZA DI RICOTTA

  Format by Dave Drum - 19 January 99 FROM: Uncle Dirty Dave's Kitchen

MMMMM
___ Blue Wave/386 v2.30
--- Telegard/2/QWK v3.09.g2-sp4/mL
 * Origin: Get your COOKING QWK fix here! -- bbs.nsbbs.info (1:18/200)