Bomboloni – Italian Doughnuts

Bomboloni – Italian Doughnuts

Aug 22, 2024

Bomboloni Prep In a stand mixer fitted with a dough hook, combine Caputo “00” Baking Flour, Caputo “00” Chef’s Flour, yeast, sugar, and salt. 2. In a separate bowl, combine the room temperature milk, eggs, orange zest, and vanilla. Whisk...
Prosciutto Bread

Prosciutto Bread

May 7, 2024

Note: This recipe makes 3 breads, and can be easily scaled up or down.   Chop up all of the meats into smaller cubes, place in a stainless steel bowl, and set aside. 2. In a mixer with the dough hook attachment, add the Caputo “00” Americana Super and...
Burrata Neapolitan Pizza

Burrata Neapolitan Pizza

Feb 27, 2024

To make the pizza dough, follow our Traditional Neapolitan Pizza Recipe. 2. To make the pizza sauce, follow the Ciao Neapolitan Pizza Sauce Recipe. 3. Stretch your pizza on a lightly dusted counter using Caputo Semola and add your favorite toppings. 4. Transfer the...
Creamy Pesto Pasta

Creamy Pesto Pasta

Feb 26, 2024

Prepare Fresh Pasta with Semola. 2. In a food processor, add basil leaves and pine nuts and pulse until finely chopped.  3. Add the garlic, lemon juice, and your cheese of choice and pulse until combined. As you do this, scrape down the sides of the food processor. ...
Stracciatella and Tomato Crostini

Stracciatella and Tomato Crostini

Feb 26, 2024

Cut the Semolina Bread on a diagonal, then toast to desired golden color. Arrange slices on a large platter and set aside.  2. Heat Olitalia Extra Virgin Olive Oil in a medium pan over medium-high heat. Add the cherry tomatoes and stir in the pan for 2-5 minutes until...
Loading...