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How To make Mushroom, Bechamel, and Cheese Pizzette
1 Recipe pizza dough
1 lb Mushrooms
2 tb Unsalted butter
Salt & pepper to taste 1 c Bechamel sauce
1/2 lb Gruyere cheese;freshly grate
2 tb Parmesan cheese; fresh grate
2 tb Unsalted butter
"The cuisine of Piedmont in Italy has a decidedly French undertone. Where else would you eat pizza with Bechamel Sauce? If you think this combination is a bit rich, Waverly Root, in "The Food of Italy," describes a similar pizzette to which freshly grated white truffle was added. Extravagant, yes, but absolutely scrumptious. Dried porcini or fresh golden oak mushrooms would also make an excellent and less expensive variation." Preheat the oven to 500 degrees for at least 30 minutes. Lightly coat a baking sheet with vegetable oil. Clean mushrooms and slice thin, then saute them in 2 tablespoons of butter until all their excess liquid has evaporated. Divide 1 recipe pizza dough into 6 or 10 or 12 equal pieces and roll or press out each ball to the desired size. Arrange the pizzettes on one or more prepared baking sheets. Spread each pizzette with some Bechamel Sauce. Distribute the mushrooms over the sauce and top with the cheeses. Dot each pizzette with butter and bake for 10 to 15 minutes, or until golden. pizzette. NOTE: Slomon suggests these crusts: Basic Pizza, Sicilian-style, Semolina, Pepper-Lard, Sausage, Prosciutto, Herb, or Onion dough. VARIATIONS Soak 2 ounces of porcini in boiling water to cover for 10 minutes. Rinse them well to rid them of their sand. Chop them roughly and saute them in 2 tablespoons of unsalted butter for 3 minutes. Add the mushrooms to the Bechamel and proceed with the recipe. Fresh golden oak (also known as shiitake mushrooms) or other wild mushrooms can be substituted for cultivate mushrooms. Halve the amount indicated in the recipe and prepare them in the same manner as regular mushrooms. Source: "The Pizza Book" by Evelyn Slomon
How To make Mushroom, Bechamel, and Cheese Pizzette's Videos
||HOW TO MAKE QUICK MINI PIZZA|| PIZZA MARGHERITA|| AFROITALIAN TV
Hello Everyone ,welcome back to channel , in this video you will see how to make quick mini pizza ,hope you will enjoy the video,Subscribe,share and dont forget to like the video.
INGREDIENTS;
Flour for pizza or Farina 00 1kg
Warm water ...... 600ml
Salt. 12gr
Sugar 6gr
Extravergine Oil. 70ml
INGREDIENTS FOR GARNISHING
Mozzarella j.e.
Tomatoes j.e.
Salt j.e.
Extravergine Oil j.e.
Rachael's Chicken Paillard with Mornay Sauce, Garlicky Greens and Frico Egg
Rach serves up her quick-cooking chicken dish with a creamy cheese sauce, healthy greens, and eggs fried onto a crispy-crackly layer of Parm.
For more follow the hashtag #RachaelRayShow
TOP 5 PRIMI PIATTI DELLA DOMENICA TUTTI DA GUSTARE RICETTE FACILI E VELOCI
????da dove guardi la mia ricetta? ???? where do you see my recipe from????? OFFERTE PER ACQUISTI AMAZON⬇️
LA NOSTRA ATTREZZATURA⬇️
seguici anche su instagram ????????
segui anche la nostra pagina facebook cucina in famiglia
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playlist dolci qui ????????
playlist pizza qui ????????
playlist primi piatti qui ????????
playlist secondi piatti e contorni qui ????????
5 primi piatti top ,facili e veloci da realizzare, la pasta non deve mai mancare nella nostra tavola, ecco a voi 5 ricette per stupire i vostri ospiti
pasta con broccoli al forno:
ingredienti per 6/8 persone ...una teglia 40/30:
1 broccolo
1 cipolla
1 filo d'olio
2 filetti di alici
concentrato di pomodoro q.b.
sale e pepe q.b.
300 g di mozzarella
formaggio grattugiato q.b.
pasta 700 g, io ho usato i rigatoni
500 g besciamella
le penne alla boscaiola sono un primo piatto ricco di gusto davvero semplice e veloce da preparare che piacera' a tutti perfetto per ogni occasione...vediamo assieme come realizzare questa prelibatezza
ingredienti per 4 persone:
400 g di penne
300 g di salsiccia macinata
150 g di prosciutto cotto
400 g di funghi champignon
200 ml di panna da cucina
2 spicchi d'aglio
1 filo d'olio evo
sale e pepe q,b,
prezzemolo fresco q.b.
gli spaghetti aglio e olio e salsiccia e' un primo piatto delizioso ,semplice e con pochi ingredienti, una piccola variante alla classica pasta con aglio e olio cosi apprezzata da tutti per la sua semplicità' e di gran gusto, la salsiccia con finocchietto apporta un gusto unico...provare per credere ...... vediamo assieme come preparare questi spaghetti fantastici...
ingredienti per 4 persone :
400 g di spaghetti
300 g di salsiccia con finocchietto
4 spicchi d'aglio da frullare
prezzemolo fresco q.b. da frullare
la pasta e patate e' un primo piatto davvero sfizioso facile e veloce da preparare , con una crema che si scioglie in bocca
ingredienti per 4 persone:
300 g di mezzi paccheri
4 patate ,circa 500 g
50 g di soffritto, carote, sedano e cipolla
50 g di provola
formaggio grattugiato a piacere
acqua di cottura q.b. calda e salata
i paccheri con crema di zucca e granella di pistacchi e' un ottimo primo piatto da presentare ai propri ospiti facile da realizzare ma con un risultato davvero sorprendente , vediamo assieme come prepararli
ingredienti per 8 persone :
800 g di paccheri
800 g di zucca
400 di pancetta
100 g di granella di pistacchi
1 cipolla
olio, sale e pepe q.b.
200 g di philadelphia
buona pasta a tutti
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How to Make Montreal Smoked Meat Pizza
Reinvent the popular deli sandwich into this melty, salty, tangy creation. Baking the pizza on the bottom rack ensures a crisp golden crust.
Get the recipe:
TORTA SALATA GIRASOLE AI FUNGHI -- Salted cake sunflower
TORTA SLATA GIRASOLE AI FUNGHI
INGREDIENTI:
• 500 G DI FUNGHI IN SCATOLA
• 2 PATATE LESSE TAGLIATE A CUBETTI
• 1 DADO CLASSICO
• 1 SCALOGNO
• 12 TAZZINA DI VINO BIANCO
• 2 DISCHI DI PASTA SFOGLIA
• 200 G DI PARMIGIANO GRATTUGIATO
• 3 UOVA
• 24 CUCCHIAI DI BESCIAMELLA
• MEZZA TAZZINA DI LATTE
• PREZZEMOLO Q.B.
• OLIO D’OLIVA Q.B.
• SALE Q.B.
• PEPE Q.B.
• SEMI DI PAPAVERO Q.B.
PROCEDIMENTO:
1. TRITIAMO LO SCALOGNO
2. FACCIAMOLO ROSOLARE CON UN FILO D’OLIO
3. AGGIUNGIAMO I FUNGHI E LASCIAMOLI APPASSIRE CON VINO DADO E PARMIGIANO
4. SCHIACCIAMO LE PATATE
5. AGGIUNGIAMO LE PATATE AI FUNGHI CON PREZZEMOLO DUE UOVA SALE E PEPE MESCOLIAMO
6. FRULLIAMO CON L’AIUTO DEL MIXER A IMMERSIONE
7. ADAGIAMO UN DISCO DI PASTA SFOGLIA CON CARTA FORNO SULLA LECCARDA
8. DISPONIAMO IL COMPOSTO DI FUNGHI SULLA SFOGLIA FORMANDO UNA PALLA CENTRALE E UN ANELLO ATTORNO LA PALLA
9. STENDIAMO L’ALTRO DISCO DI SFOGLIA SOPRA IL PRIMO E PONIAMO UNA TAZZA AL CENTRO
10. SIGILLIAMO I BORDI CON LE DITA E POI CON LA FORCHETTA
11. SBATTIAMO UOVO E LATTE CON SALE E PEPE E SPENNELLIAMO LA SUPERFICIE DELLA TORTA
12. TAGLIAMO A FETTE LA TORTA OTTENENDO CIRCA 20 PETALI
13. RIGIRIAMO I PETALI DI 45° CON L’AIUTO DI UN COLTELLO
14. COSPARGIAMO LA PARTE CENTRALE DI SEMI DI PAPAVERO
15. CUOCIAMO IN FORNO GIA’ CALDO A 180° PER 30 MINUTI
16. SERVIAMO CALDA
IN ENGLISH
Salted cake sunflower with mushrooms
Ingredients:
• 500 G of canned mushrooms
• 2 diced boiled potatoes
• 1 Classic Nut
• 1 shallots
• 1 2 small cup of white wine
• 2 discs of puff pastry
• 200 G grated Parmesan cheese
• 3 eggs
• 2 4 tablespoons bechamel
• Half a cup of milk
• Parsley to taste
• Olive oil to taste
• Salt to taste
• Pepper to taste
• Poppy seeds to taste
Procedure:
1. We chop the shallots
2. Let it brown with a drizzle of oil
3. Add the mushrooms and leave them to wither with winenut and parmesan
4. We crush the potatoes
5. We add the potatoes to the mushrooms with parsley twoeggs salt and pepper stir
6. Blend with the help of the immersion MIXER
7. We use a disc of puff pastry with parchment paper on thedripping Pan 8. We have the mushroom mixture on thedough forming a central ball and a ring around the ball
9. We roll the other puff disk over the first and place a cup inthe middle
10. Seal the edges with your fingers and then with the fork
11. Whisk egg and milk with salt and pepper and brush thesurface of the cake
12. Cut the cake into slices, obtaining about 20 petals
13. We turn the petals of 45 ° with the help of a knife
14. Sprinkle the central part of poppy seed
15. Bake in A pre-heated oven at 180 ° for 30 minutes
16. We serve hot
Italian bread | Wikipedia audio article
This is an audio version of the Wikipedia Article:
Italian bread
00:00:53 1 Dishes and foods
00:01:07 1.1 Antipasti (appetizers)
00:02:09 1.2 Zuppe e salse (soups and sauces)
00:02:19 1.3 Pane (bread)
00:02:28 1.4 Common pizzas
00:04:22 1.5 Pasta varieties
00:04:31 1.6 Pasta dishes
00:04:40 1.7 Rice dishes
00:04:58 1.8 Pesce (fish dishes)
00:05:08 1.9 Carne (meat dishes and cured meats)
00:05:18 1.10 Verdura (vegetable dishes)
00:05:50 1.11 Nut dishes
00:06:13 1.12 Vino (wines)
00:06:22 1.13 Formaggi (cheeses)
00:06:31 1.13.1 Cheese dishes
00:06:41 1.14 Desserts and pastry
00:06:50 1.15 Caffè (coffee)
00:08:14 1.16 Famous dishes
00:08:51 1.17 Special occasions
00:09:58 1.18 Unique dishes and foods by region
00:10:08 1.18.1 Friuli-Venezia Giulia
00:10:17 1.18.2 Veneto
00:10:25 1.18.3 Trentino-Alto Adige/Südtirol
00:10:55 1.18.4 Lombardia
00:11:53 1.18.5 Val D'Aosta
00:12:11 1.18.6 Piedmont (iPiemonte/i)
00:13:29 1.18.7 Liguria
00:18:16 1.18.8 Emilia-Romagna
00:24:04 1.18.9 Toscana
00:26:36 1.18.10 Umbria
00:27:31 1.18.11 Marche
00:29:46 1.18.12 Lazio
00:30:30 1.18.13 Abruzzo and Molise
00:32:08 1.18.14 Campania
00:35:26 1.18.15 Apulia (iPuglia/i)
00:38:28 1.18.16 Basilicata
00:39:17 1.18.17 Calabria
00:39:25 1.18.18 Sicily (iSicilia/i)
00:40:39 1.18.19 Sardinia i(Sardegna)/i
00:41:09 2 Ingredients
00:41:40 3 Herbs and spices
00:41:49 4 See also
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- Socrates
SUMMARY
=======
This is a list of Italian dishes and foods. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek, and ancient Roman cuisines.
Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century. The cuisine of Italy is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad.Pizza and spaghetti, both associated with the Neapolitan traditions of cookery, are especially popular abroad, but the varying geographical conditions of the twenty regions of Italy, together with the strength of local traditions, afford a wide range of dishes.