Wednesday, 26 January 2011

Tudo acaba em pizza

Pizza Biqueirao, A river cafe receita transformed
Today, we’re going to learn a handy phrase: tudo acaba em pizza.
A rough English equivalent would be “All’s well that ends well,” though it means that no matter how good or how bad something may turn out, everything works out in the end and goes back to the way things were. Keep in mind that this may not mean that everything works out for everyone involved, but means that things end up back to normal.
This expression has a very interesting history. Initially, the expression was tudo acaba em samba. But that changed in the 1960s. There was a political dispute in the city of Palmeiras, and the journalist who covered the scandal went to Palmeiras to try to make peace and work things out. Both sides wound up conciliating at a pizza restaurant and making peace over pizza. Thus emerged the new expression, which was first used to refer to political scandals and accusations, but is now used for any circumstance. 
Although associated with Italy, pizza has a big following in Portugal.There´s something about pizza that lifts the spirit, and this is exactly what is needed after the excess of the holiday season.Stop harbouring base thoughts, work your fingers into a ball of silken dough, get kneading and you are on the way to a crusty creation. In less than 10 minutes you have knocked up a pizza dough, as soft as a baby´s bottom. Simplicity itself.Now for the the topping.I have several favourites, including variations on the tomato sauce for the base. My pizza toppings always include some good old Portuguese tastes combined with a splash of Spain, an inkling of Italy, a dash of whopping good dough, a sprinkling of our own herb garden and to top it off, just the right amount of an appropriate  aromatised Flor de sal.All in all My Portugal personified or if you prefer try Pizza à Portuguesa.

A slightly top heavy Pizza à Portuguesa

Pizza biqueirao com alecrim (top picture)
an idea inspired by Ruth and Rose, River Cafe

FOR THE DOUGH
500g plain, strong flour
1 sachet of dried yeast
10g salt
350ml warm water
1 tablespoon olive oil 
In a bowl, mix together the flour,yeast, salt and water to form a sticky dough. Mix in the oil. turn out onto a floured surface and knead until smooth and silky ( 7-8 minutes )When the dough feels elastic, shape into a ball, put back in the bowl and leave to rise in a warm palce covered with a clean cloth, until doubled in size ( 1-2 hours).Pre-heat the oven and pizza stone or substitute to as high as it will go. Roll out dough into 2 x 5mm thick rounds or alternatively freeze 1/2 the dough for a later date.
FOR THE TOPPING
2 tablespoons olive oil
50g(2oz) butter
2 garlic cloves, peeled and sliced
1tin anchovy fillets
2 tablespoons frsh rosemary, finely chopped
1x800g ( 1.755g ) tin peeled tomatoes
150ml (5 fl oz) double cream
120g (4.5oz) parmesan freshly grated
Melt the oil and butter together in a large pan, and fry the garlic gently until light brown. add the anchovies and rosemary and then mash them into the oil, almost to a paste. the anchovies do not need to cook, they just melt; this only takes a few seconds.
Add the tomatoes to the paste and stir to break them up.Bring to the boil, then reduce the heat and simmer until the liquid has evaporated and the tomatoes have become a sauce, about 30-45 minutes. Finally add the cream and bring to the boil stirring, then add the Parmesan.Spread the tomato sauce over the dough, top with extra anchovy, black olives capers and fresh torn rocket leaves or wild rocket.

and for the Portuguese incarnation try this.......
David Leites Pizza à Portuguesa /Portuguese Pizza

Join the nouvel upper crust and get kneading now. It´s a doddle.




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