Pizza Skopelitti Alla Romano Food

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SCALLOPS, CLAMS, OCTOPUS, SQUID AND PRAWNS WITH BROCCOLI ROMANO



Scallops, Clams, Octopus, Squid and Prawns with Broccoli Romano image

Provided by Food Network

Categories     main-dish

Time P1DT2h

Yield 4 servings

Number Of Ingredients 19

1 3/4 pounds/800g rock octopus
1 bay leaf
1/2 lemon
Olive oil
1 clove garlic
Salt and pepper
1 sprig fresh rosemary
16 clams
1 11/3 pounds/600 g small squid
8 3/4 pounds/4 kg in-shell scallops
1 pound/400 g cuttlefish
4 prawns
2 1/4 pounds/1 kg broccoli romano
1/2 cup/10 cl chicken stock
1/2 cup/10 cl lobster stock or seafood stock
1 1/2 tablespoons/20 g unsalted butter
4 teaspoons/2 cl white wine
Espelette powder or Spanish paprika
Lemon juice

Steps:

  • Clean the octopus, and then place into salted boiling water. Add the bay leaf and lemon. Cook 35 to 45 minutes on a soft boil. Delicately drain. Cut the octopus into pieces. Peel the garlic clove, cut in two. Sprinkle the octopus with salt and pepper. Place into a dish with the garlic and the rosemary. Cover with olive oil. Leave to marinate at least 24 hours. It will reach its peak flavor at 48 hours.
  • Place the clams to soak in salted water in the dark for 3 to 4 hours to allow them to expel all the sand.
  • Clean the squid in running water. Separate the head from the body. Open the scallops, remove the beards. Remove each scallop from its shell. Rinse. Dry on a towel.
  • Cut the cuttlefish into 2-inch-sided triangles. Gently score one side of the cuttlefish. Shell the prawns, leaving the head and the tail, but removing the vein.
  • Wash the broccoli. Remove the heads and peel the stems. Cook the heads in salted boiling salted water, immediately chill in iced water. Drain. Then cook the stems in the same water, and immediately chill in iced water. Set aside the 12 best-looking heads. Using an immersion blender, puree the heads and stems. Add the chicken stock and a drizzle of olive oil, until the puree becomes smooth and silky. Store in a cool place.
  • Heat a drizzle of olive oil in a pan. Sear the cuttlefish triangles scored-side down for 2 to 3 minutes. Once they have colored slightly, add a knob of butter, and baste. Remove to a cooking crack and keep warm.
  • Pour the lobster stock in a pan. Heat until it reaches a soft boil. Poach the prawns for 2 to 3 minutes on each side. Place on a cooling rack in a warm place.
  • Place the clams in a pan. Deglaze with the white wine. Cover the pan. Remove from the heat, and gradually remove them as they open, leaving in the shell. In the same pan, poach the squid for 1 minute. Decant the poaching liquid and reserve.
  • In a large pan, heat a drizzle of olive oil. Quickly sear the scallops. Add some butter. Finish the cooking process by basting with foaming butter for 4 minutes.
  • To serve, drain the octopus and place in the saute pan that the clams were cooked in. Add the clams and the broccoli heads. Bind with a drizzle of olive oil. Sprinkle some Espelette powder.
  • Spread the brocoletti puree on the bottom of the dishes. Then plate the scallops, octopus, squid, cuttlefish, clams and prawns. Lightly reduce the cooking juices if needed, and top the seafood with it. Add 3 drops of lemon juice and a drizzle of olive oil.

PIZZA SKOPELITTI ALLA ROMANO



Pizza Skopelitti alla Romano image

Provided by Cat Cora

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 14

1 1/2 ounces fresh yeast
1 cup milk
1/2 cup flour
1/4 cup granulated sugar
1 1/2 pounds all-purpose flour
1 teaspoon salt
1 cup cold water
2 tablespoons olive oil
Semolina, for sprinkling peel
2 tablespoons butter
2 large yellow onions, sliced into half moons
1 cup feta, crumbled
1 tablespoon thyme, chopped
Olive oil, for brushing the top of the dough

Steps:

  • Warm the milk to 110 degrees F and pour into a mixing bowl. Dissolve the yeast in the milk in a mixing bowl. Add in the flour and the sugar and mix. Let sit until the mixture (sponge) begins to bubble, about 6 to 8 minutes.
  • Add in the flour, salt, cold water, and olive oil to the sponge mixture. Blend until a dough is formed. When mixed well, the dough will begin to pull away from the bowl. Knead lightly until a large ball is formed. Cover with a towel and let sit. When the dough has risen about 30 to 45 minutes, punch down, and begin to roll into 6-ounce pieces for folded pizzas and 4-ounce pieces for open flat bread.
  • Preheat oven to 500 degrees F.
  • In a large saute pan, melt the butter and brown lightly on medium high heat. Add in the onions, turn the heat to medium and slowly caramelize the onions. When brown, set aside to cool.
  • Roll out a 6-ounce piece of dough into a long rectangular shape. Place on a large pizza peel or baking sheet that has been sprinkled with semolina. Brush the dough with olive oil and poke it several times with a fork to keep it from bubbling up. Spread the caramelized onions evenly over the dough and sprinkle with the feta and thyme.
  • Place the pizza in the oven and turn heat down to 400 degrees and bake for 25 minutes or until the top is golden brown. Cut into 8 pieces and serve warm.

PIZZA FROM NAPLES: PIZZA ALLA NEAPOLETANA



Pizza from Naples: Pizza alla Neapoletana image

Provided by Food Network

Categories     main-dish

Time 56m

Yield 4 servings

Number Of Ingredients 12

1/2 ounce fresh yeast or 1 package active dry yeast
1 cup minus 2 tablespoons lukewarm water
2 cups unbleached all-purpose flour
Pinch salt, plus 1 teaspoon
1 tablespoon olive oil
2 1/2 tablespoons olive oil
3 large ripe tomatoes, peeled and quartered or 6 canned San Marzano tomatoes, drained
6 ounces mozzarella, coarsely grated
3 whole anchovies in salt, rinsed, boned, and drained
1 1/2 tablespoons capers, drained
1/4 teaspoon pepper
1 teaspoon minced fresh oregano

Steps:

  • Preheat oven 450 degrees F.
  • Dissolve yeast in water. Pour flour into a mound onto the counter. Add dissolved yeast, salt, and olive oil to center. Work in flour from outside into liquid with fork until it resembles a dough. Work in rest of flour by hand. Leave 1 tablespoon flour unincorporated. Place dough in bowl. Sprinkle with leftover flour. Cover with dishtowel. Let rest for about 1 hour at room temperature, until double in size.
  • Pass tomatoes through food mill using smallest holes into small bowl. Set aside.
  • When dough is ready, place heavy aluminum foil on a pizza board. Oil it with 1 tablespoon olive oil. Spread dough on foil, using fingertips to about 16 inches by 14 inches. Spread on pureed tomatoes. Sprinkle on mozzarella. Distribute anchovies and capers. Add salt, pepper, and oregano. Drizzle on remaining 1 1/2 tablespoons olive oil.
  • Bake on middle shelf for 35 minutes or until crisp. Remove. Slice and serve.

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