1. Using a food processor or an immersion blender with a high-walled glass, add your minced garlic and lemon juice and pulse for 10-20 seconds until there are no more chunks of garlic. 2. Add in the egg yolk and mix until you have a puree. 3. Add salt and pepper to...
The Sauce: 1. Sauté chopped onion and garlic in Olitalia Extra Virgin Olive Oil just until it’s translucent. 2. Add the Ciao Authentica Crushed Tomatoes and bring it to a slow boil uncovered. 3. Once the sauce is bubbling, partially cover the pot by leaving the...
1. Wrap the beet in a moist paper towel and microwave on high for 5 minutes. It won’t be completely soft. Once it’s cool enough to handle, peel the beet and grate it on the medium holes of a box grater into a mixing bowl. 2. Add the ricotta, Parmigiano...
Making the Biga: 1. Add Caputo “0” Nuvola Super and Caputo Lievito Dry Yeast to your mixer and mix for 1 minute on speed 1. 2. Add the water and mix for a total of 5 minutes on speed 1. 3. At this point, the dough should be a shaggy and dry mass....
1. Place the Caputo “00” Americana Super and Caputo Lievito Dry Yeast (or the yeast of your choice) in the mixer and mix on speed 1 for 1-2 minutes. 2. Add 11kg of the cold water and mix for 5 minutes on speed 1. 3. Stop the mixer and let the dough rest...
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