Today, we're bringing the heart of Italy to your kitchen with some classic favorites! 🇮🇹 First up is the iconic Pizza Margherita with great tips to make perfect pizza dough. 🍕 But that's just the beginning. We'll also dive into a refreshing Pear Salad that's a symphony of flavors, followed by the ever-popular Caprese Salad, an embodiment of Italian simplicity and taste. 🥗 And for a grand finale, we're whisking up a dreamy Italian Tiramisu that promises to transport you straight to the streets of Rome with every spoonful. 🍰 Savor a complete Italian Night at home comfort with our easy-to-prepare recipes—a true joy to enjoy with your loved ones!
📝 Please feel free to suggest any country-food combinations you'd like to see in the comments below.👇🏻 Your comment helps us pick the next delicious dish for our upcoming episodes!
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Caprese Salad
2 tomatoes, thick slices
2 mozzarella cheese, thick slices
2 bunches of basil
1 pinch of salt
1 pinch of black pepper
2 tablespoons balsamic glaze
200 ml olive oil
• Blanch the leaves of 1 bunch of basil. So, dip it in boiling water for 5-6 seconds and cool it in ice water. In this way, the basil will retain its colour and give both its aroma and colour better.
• Dry the basil you took out of cold water with a kitchen cloth and blend it in a food processor with 200 ml of olive oil.
• Strain the extracted oil through 2 layers of cheesecloth and heat it over low heat until it reaches 80-90 degrees. It is important that the oil does not boil or get too hot.
• Take the foam that forms on the top and bottom of the heated oil into a bowl and put the remaining oil into a squeeze bag.
• Since the specific mass of oil is lighter than water and basil pulp, the olive oil will rise to the top and the pulp will sink to the bottom. Once you remove the remaining pulp from the bottom, your green basil oil is ready.
• Arrange 1 slice of tomato and 1 slice of mozzarella on top of each other.
• Add a pinch of salt and black pepper and drizzle with green oil and balsamic glaze.
Arugula Salad with Pears
1 bunch arugula, hand-picked
Half a pear, thinly sliced
1 handful of walnuts, chopped
50g parmesan, sliced with a peeler
6-8 tablespoons of Olive Oil
3-4 tablespoons Balsamic vinegar
1 pinch of salt
1 pinch of Black Pepper
• Put arugula, pear and walnuts in a bowl.
• For the sauce, whisk olive oil, balsamic vinegar, salt and pepper and mix in a separate bowl.
• Combine the salad and sauce and put it on the plate you will serve it on.
• Place parmesan on top.
The rest of the recipes are in the comments below. ⬇️
