by Kshitij Sharma | Jul 18, 2025
Coccoli/Gnocco Fritto Dust your dough into Caputo flour or semola. Gently shape and stretch your dough into a 10-12 inch rectangle. 2. Using a pizza wheel or knife cut into 4 or 6 squares. Gently place your dough squares into the fryer. 3. Using a fine mesh skimmer...
by Kshitij Sharma | Jul 15, 2025
Watermelon Caprese Thaw Torre Lupara Buffalo Mozzarella Bocconcini 24 hours prior to use. 2. Strain water and pat the bocconcini dry. While the bocconcini dries, ball your watermelon using a ½ inch scoop and set aside. 3. Lightly coat watermelon in mint infused...
by Kshitij Sharma | Jun 5, 2025
Defrost your Deliziosa Burrata overnight for 24 hours in the refrigerator. On the day of use, Chef Mimmo suggests leaving it out at room temperature for 1–2 hours. Remove it from the container, pour out the liquid, and pat it dry. 2. Preheat Olitalia Frienn in a...
by alexandra@orlandofoods.com | May 5, 2025
Stretch out your dough using the Neapolitan stretching method on top of Caputo Semola Flour. Make sure to remove any excess flour after stretching, as this will burn in the oven. 2. Top the dough with crumbled sausage and friarielli, making sure to distribute them...
by alexandra@orlandofoods.com | Mar 19, 2025
Prepare your Caputo Americana artisanal dough. 2. Cut the rind off your guanciale and cut it into small cubes, keeping in mind that they will shrink when cooked. Make them slightly larger than your desired size. 3. Heat a sauté pan over medium heat. Once the pan is...
