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Beschikbare talen
Beschikbare talen
mozzarella. Salt. Divide the pizza into 4 in your mind's eye and garnish one quarter with origan, one quarter with
the slices of ham, one quarter with the mushrooms and the last quarter with the artichoke hearts. Add olive oil and
place in the oven. Remove from the oven after 4/5 minutes and serve.
REGIONAL PIZZAS
Napoletana (Nagles)
Ingredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes / 150 g pizza quality mozzarella cheese / 4/5
anchovy fillets / one spoonful origan / salt / olive oil.
Drain the peeled tomatoes well, cut the mozzarella into cubes and wash the anchovy fillets. Spread out the pasta
and add the peeled tomatoes, leaving 2 centimetres around the edge. Add a little salt. Arrange the mozzarella cubes
and the anchovy fillets symmetrically on the tomatoes. Pour on lots of olive oil and place in the oven using the
special wooden scoops provided. Cook for 4/5 minutes. Sprinkle with origan before serving.
Piadina romagnola (Romagna)
Ingredients to serve 4: 350 g flour / 100 g lard / salt /1ukewarm water.
Mix the flour with the lard and a little salt, adding as much lukewarm water as necessary to obtain a dough of the
norrnal pizza consistency. Knead for at least ten minutes, then divide into egg-size balls and spread into disks of
dough no more than 3 millimetres thick. Dust each disk with flour to stop it sticking. Cook the "piadine" one at a
time, first on one side then on the other, patting them down flat with a fork. Add cheese or cooked or cured meats
to taste and serve hot.
Pugliese (Puglia)
Ingredients to serve 4: 400 g bread dough / 1 large onion / 60 g pecorino cheese / 2 tins peeled tomatoes / salt /
pepper (if liked).
Chop the onion, drain and mash the peeledJ tomatoes. Grate the pecorino into large flakes (as for carrots). Spread
out the dough after remixing with a little oil. Dust with flour, add the chopped onion, peeled tomatoes, salt, pepper
and a little oi and top with the pecorino cheese. Place in the oven using the special wooden scoops and cook for
4/5 minutes.
Romana (Rome)
Ingredients to serve 4: 400 g bread dough / 2 tins peeled tomatoes / 200 g mozzarella cheese / 4 anchovy fillets / 1
handful capers preserved in salt.
Drain and mash the peeled tomatoes: wash the capers and anchovies thoroughly. Cut the fillets into little pieces
and slice the mozzarella Spread the dough thin and add the peeled tomatoes to within 2 centimetres from the edge,
salt vely sparingly, add the capers, the anchovy pieces and a little oil and place in the oven using the special
wooden scoops Add the mozzarella after 2/3 minutes in the oven and continue cooking for a further 2 minutes.
Siciliana (Sicily)
Ingredients to serve 4: 500 g brad dough / 4 salted anebovies / 20 black olives with ehili / one bunch Sresh basil / 1
cup tomato purée / 100 g mozzarella (if liked) / salt / oil to taste.
Spread out the dough fairly thickly. Dust with flour, cover with a napkin and put to one side. Wash and fillet the
anchovies, wash the basil and remove the leaves, and chop the mozzarella. Place the mozzarella on the dough
followed by the tomato, the basil leaves, the anchovies and the black olives. Add a little oil and cook for 5/6
minutes, taking care that it does not burn round the edge. The dough should be thick and well risen.
Notes for the product waste disposal worthy for the european community
Don't dispose the product as a solid urban waste but into the appropriate collecting facility.
It is possible disposing the product as waste by returning it back to the distributor and
purchasing a new product equivalent to the one returned.
Abandoning waste products into the ambient may cause serious environmental damages.
In case the product is battery fuelled, it is necessary to take the batteries off and
dispose them as a waste in a separate and appropriate container because they are highly
toxic. The symbol represents an urban trash-bin and it is seriously forbidden putting
electrical appliances in these containers. The outlet on the market, from July 1 2006, of products not responding to
the L.D. 151 of 25/07/2005 ( RoHS RAEE directive) is subject to administrative sanctions.
After-sales service is given by the retailer or by the importer / ditributor of G3 FERRARI products.
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