Thursday, January 19, 2006

Quattro Formaggi

Last night Don bammed up some Quattri Formaggi in the kitchen alongside it's meatless vegetarian brother which was all consumed in a ravenous rage of culinery delight. Despite the name I think we actually had FIVE cheeses in there making any mouse green with envy. Here's the science:

Quattro Formaggi


For the pizza base:

6 oz (175 g) plain white soft flour
1 level teaspoon salt
1 level teaspoon easy-blend dried yeast
½ level teaspoon golden caster sugar
1 tablespoon olive oil
2-3 level tablespoons polenta (cornmeal) to roll out, plus a little extra

For the topping:

2½ oz (60 g) ricotta
2 oz (50 g) Mozzarella, cut into 1 inch (2.5 cm) slices
2 oz (50 g) Gorgonzola Piccante, cut into 1 inch (2.5 cm) slices
1 oz (25 g) Parmesan (Parmigiano Reggiano), grated

Method - click here for more details!

Serve with cold beer, red or white wine, cider, whiskey, rum and coke and perhaps a mojito if you're feeling particularly saucy!



Anonymous Macules said...

Dems some good eatin!

8:43 pm  
Blogger Skry said...

Yeah I was stuffed after that! Will have to have a go at making my own pizza bases from scratch more often.

Good show Don! Yer a bit of a bastard though - I have to follow this meal next Wednesday! :D

12:07 am  

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