I leave tonight for Italy, and I'm SO looking forward to eating my way through Tuscany on my trip! With all those long days of exploring Italy, I'm sure it will all be a net zero result on the scale when I get home. I'm just a bit bored now of the meals I make and can't wait for all the fresh, delicious yumminess awaiting me! If you've missed the Nine Muses Travel Culinary Passport cooking classes from earlier this year, here are a few tasty recipes to help you travel the world again through your kitchen. Mangia! Mangia!
Excerpt of 10/23/2020 Virtuoso article by Justin Paul below can be found HERE.
Margherita Pizza | Borgo Santo Pietro, Tuscany
“Pizza success lies in the art of stretching the dough,” says pizzaiolo Francesco Careddu, who has made pies at Borgo Santo Pietro for the past seven years. “First, manipulate the dough using your fingertips to press it out from the center.” Temperature is key: “If the dough is too cold, it will shrink back to its original form; if it’s too warm, it will stick to the surface,” he says.
Makes 1 pizza
3 cups all-purpose flour
1/3 cup whole wheat flour
1 tsp. salt
½ scant tsp. active dry yeast
1 1/3 cup water
1 15-oz. can whole San Marzano tomatoes
8 oz. buffalo mozzarella, sliced into quarter-inch disks
Extra-virgin olive oil, for drizzling
Fresh basil leaves, for garnish
Combine the flours, salt, and yeast in a large bowl. Add half of the water and knead well. Slowly add the remaining water to the dough and knead. Cover the bowl with plastic wrap and let the dough rest at room temperature for 15 minutes, then place the bowl in the refrigerator for at least 24 hours. Remove the dough and rest the dough again at room temperature for 2 hours.
Preheat the oven to 500 degrees. Puree the tomatoes in a blender or food processor with a pinch of salt. Stretch or roll the dough into ½-inch-thick rounds. Working with one pizza at a time, spoon tomato sauce onto the dough, leaving a ½-inch border around the edge; top with the mozzarella slices; and drizzle with olive oil. Place the pizza on a sheet pan or pizza stone, and cook until the cheese is bubbling and the crust is crisp and lightly browned on the bottom. Garnish with fresh basil leaves.
Loup de Mer | Silversea
Silversea’s Silver Moon introduces the cruise line’s new S.A.L.T. (Sea and Land Taste) culinary program of cooking workshops and demonstrations, tastings, and menus focused on the region the ship is cruising. One example from its spring Mediterranean season: loup de mer (“wolf of the sea”). “This sea bass is caught throughout the Mediterranean,” says Silversea culinary director Philippe Pinon. “But it’s especially popular on the Côte d’Azur, where, historically, fishermen would surf-cast for it and barbecue it on the beach stuffed with wild fennel and herbs.” Branzino and snapper are great substitutes.
For the tomato stew:
1 Tbsp. extra-virgin olive oil
3 lbs. Yukon Gold potatoes, cut into 1-inch cubes 12 oz. roughly chopped heirloom tomatoes
1 Tbsp. diced yellow onion
1 Tbsp. chopped fresh thyme leaves
1 Tbsp. chopped fresh marjoram
For the fish:
1 whole 3-lb. loup de mer, scaled and cleaned 2 Tbsp. extra-virgin olive oil
1 Tbsp. coarse salt
1 Tbsp. chopped fresh thyme leaves
1 Tbsp. chopped fresh rosemary
1 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh sage
1 Tbsp. freshly squeezed lemon juice
Parsley sprigs and lemon wedges, for garnish
Preheat the oven to 360 degrees.
To make the stew, heat the oil in a Dutch oven or heavy saucepan over medium heat. Add the potatoes, tomatoes, and onion, and sauté until the potatoes are cooked through, about 20 minutes. Stir in the herbs, and set the stew aside to cool.
To make the fish, brush the loup de mer with olive oil inside and out. Rub the salt all over the fish, and sprinkle on the herbs and lemon juice. Stuff the fish with up to half of the stew. Place the fish on a rimmed sheet pan and bake for 20 minutes. Serve it whole with the remaining stew spooned over the top and garnished with the parsley sprigs and lemon wedges.
Pad Prik King | Mandarin Oriental, Bangkok
“I picked up this red curry and green bean stir-fry recipe at the Mandarin Oriental, Bangkok cooking school ages ago, and all these years later it still slides into my dinner rotation at least once a month,” says managing editor Marika Cain (she usually subs chicken for the pork). “It still reminds me of Thailand, but it’s taken on another layer of meaning since it has also achieved comfort-food status in my family.”
5 Tbsp. vegetable oil
2 Tbsp. red curry paste
8 oz. thinly sliced pork tenderloin
¼ cup chicken stock
3½ Tbsp. fish sauce
2 Tbsp. palm sugar (can substitute light brown sugar)
1 cup green beans, blanched
1 tsp. shredded kaffir lime leaf
Heat the oil in a wok or large skillet over medium-low heat. Add the curry paste and heat until fragrant. Add the pork and sauté until it’s just cooked through. Season with fish sauce and palm sugar, and then stir in the chicken stock. Increase the heat to high. Add the green beans and cook, tossing occasionally, for 1 minute. Sprinkle on the lime leaf, toss well, and serve with jasmine rice.
See more from Sense of Plates: The Virtuoso Life Cookbook
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