lunedì 4 Luglio 2022 – Aggiornato alle 17:53

ANNUNCIO PUBBLICITARIO

Pizza Valdostana

STELLA ARTOIS

[vc_row][vc_column width=”2/3″][vc_custom_heading text=”RISTORANTE STELLA ARTOIS PRESENTA” font_container=”tag:h2|font_size:20|text_align:left|color:%230171bc|line_height:1″ google_fonts=”font_family:Cabin%3Aregular%2Citalic%2C500%2C500italic%2C600%2C600italic%2C700%2C700italic|font_style:400%20regular%3A400%3Anormal” css=”.vc_custom_1465851909897{margin-bottom: -10px !important;border-bottom-width: -10px !important;padding-bottom: -10px !important;}”][vc_custom_heading text=”Pizza Valdostana” font_container=”tag:h2|font_size:38|text_align:left|color:%230171bc|line_height:1″ google_fonts=”font_family:Bitter%3Aregular%2Citalic%2C700|font_style:700%20bold%20regular%3A700%3Anormal” css=”.vc_custom_1468993983024{margin-bottom: -10px !important;border-bottom-width: -10px !important;padding-bottom: -10px !important;}”][vc_custom_heading text=”a cura di CARLA PALIOTTI” font_container=”tag:h2|font_size:18|text_align:left|color:%23ff0202″ google_fonts=”font_family:Droid%20Sans%3Aregular%2C700|font_style:700%20bold%20regular%3A700%3Anormal”][vc_custom_heading text=”Roberta Talamonti e Gianluca Pavoni, i gestori del ristorante “Stella Artois”, situato in piazza San filippo Neri, a San Benedetto, oggi ci offrono la ricetta di uno dei piatti più richiesti dai loro clienti: la pizza. Un classico della cucina italiana ma che ha tante varianti e tanti diversi tipi di condimento. In particolare, oggi da Stella Artois gli chef ci raccontano come fanno la pizza “Valdostana” che ha la caratteristica di essere per metà calzone e l’altra metà pizza. Una prelibatezza a cui non si può di certo rinunciare e Roberta Talamonti e Gianluca Pavoni sono maestri nel prepararla. Un po’ di storia: la pizza ha più di 400 anni. Alcune fonti dicono che essa sia nata intorno al 1600, per rendere più appetibile e saporita la tradizionale schiacciata di pane. Ma all’inizio la pizza era solo pasta per pane cotta in forni a legna, condita con aglio, strutto e sale grosso, oppure, nella versione più “ricca“, con caciocavallo e basilico. La pizza moderna, invece, è nata con l’avvento del pomodoro quando dal Perù venne esportato in Europa grazie ai colonizzatori Spagnoli. Dapprima il pomodoro venne usato in cucina come salsa cotta con un po’ di sale e basilico, poi a qualcuno venne l’idea di utilizzarlo come condimento per la pizza. Ma solo nella metà dell’800 venne inventata la pizza margherita con “pomodoro e mozzarella“.” font_container=”tag:h2|font_size:12|text_align:left|color:%23020000|line_height:2″ google_fonts=”font_family:Arvo%3Aregular%2Citalic%2C700%2C700italic|font_style:400%20italic%3A400%3Aitalic” css=”.vc_custom_1468994005236{margin-top: -10px !important;border-top-width: 2px !important;border-bottom-width: 2px !important;padding-top: -3px !important;}”][vc_column_text]pizza-artoi[/vc_column_text][vc_column_text]Fase 1
Per preparare la pasta per la pizza versate 1 kg di farina nella ciotola della planetaria. Aggiungete il lievito e lo zucchero, poi unite 100 grammi d’acqua, quindi azionate la planetaria con il gancio montato a velocità medio bassa. Procedete aggiungendo l’acqua poco per volta, avendo cura di aspettare che la dose precedente sia stata ben assorbita dalla farina. Una volta versati circa i 3/4 dell’acqua aggiungete il sale e continuate ad impastare. Aggiungete il resto dell’acqua sempre a filo e lasciate lavorare fino ad ottenere un composto liscio ed omogeneo. A questo punto aggiungete l’olio gradatamente (come avete fatto con l’acqua). Quando l’olio è stato completamente assorbito, estraete l’impasto dalla planetaria e modellatelo con le mani fino ad ottenere una palla. Inseritelo in una ciotola capiente leggermente unta, coprite con pellicola o con un canovaccio e mettete a lievitare nel forno con la luce accesa.

Fase 2
Attendete che l’impasto abbia almeno raddoppiato il suo volume (1,5 h), meglio triplicato (2,5/3 h) e procedete alla stesura delle pizze. Una volta che l’impasto sarà lievitato, trasferitelo sulla spianatoia. Quindi dividetelo in 4 parti uguali e con le mani formate delle palline. Una volta terminato, coprite con un canovaccio pulito e lasciate riposare per 30 minuti, prima di utilizzarle per realizzare le vostre pizze.

Fase 3
Condimento: Una volta stesa la pizza su una teglia rotonda, su una metà aggiungere mozzarella, prosciutto cotto e funghi e piegare la massa a forma di calzone. Sull’altra metà restante aggiungere il pomodoro e mettere la pizza in forno preriscaldato a 250° per 10 minuti. Poi aggiungere il restante del condimento: su un quarto di pizza 100 gr di carciofini , su un altro quarto 20 gr di olive nere e l’ultimo quarto 100 gr di prosciutto cotto . Infine la mozzarella sopra a tutte le parti della pizza. Mettere nuovamente nel forno per altri 5 minuti.[/vc_column_text][/vc_column][vc_column width=”1/3″ css=”.vc_custom_1464170793989{border-left-width: 1px !important;border-left-color: #474747 !important;border-left-style: dashed !important;}”][vc_custom_heading text=”Lo Chef” font_container=”tag:h2|text_align:left|color:%23d83131″ google_fonts=”font_family:Josefin%20Sans%3A100%2C100italic%2C300%2C300italic%2Cregular%2Citalic%2C600%2C600italic%2C700%2C700italic|font_style:600%20bold%20regular%3A600%3Anormal” css=”.vc_custom_1464098817924{margin-top: -3px !important;margin-bottom: -4px !important;margin-left: -10px !important;}”][vc_raw_html css=”.vc_custom_1465853346242{margin-top: -3px !important;margin-left: -10px !important;padding-left: -10px 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