Category Archives: Street Food

Prepare the Microwave Potato Chips

Prepare the Microwave Potato Chips

Prepare the Potato Chips to the Microwave. Potato chips are a perfect side dish. Young and old adore them. We can use them as a side dish for meat or fish dishes, or as a fantastic aperitif, maybe adding mayonnaise, ketchup or some hot sauce.

Personally I love them with paprika. Let's see how to prepare them quickly in the microwave with a very easy and quick recipe.

How to prepare them, recipe

The cooking time in the microwave a 800 watt is approx 5 minutes. To 4 people will be enough 3 potatoes and a pinch of salt. Sauces to your liking.

Peel the potatoes, cut them into thin slices and wash them under cold water. Put them in a bowl with cold water and leave them to soak for half an hour.

Cooking in the microwave

Drain them well and dry them. Adjust them on a sheet of parchment paper by spacing them apart. Turn on the microwave oven set to 800 watts per 5 minutes and they will be ready.

Serve them accompanied by your favorite sauce.

Prepare the Microwave Potato Chips
Prepare the Microwave Potato Chips

Conclusions

Keep following my site for valuable tips and recipes. On our youtube channel you will find hundreds of pizza recipes.

 

For pizza lovers, we remind you that in our "School of Pizzaioli" our professional practical courses are always available weekly to become a pizza chef. You'll find all the information here.

For those who already have experience in preparing pizza, I remember that there is a fantastic online pizza chef course that you can follow from the comfort of your home. You can download it on your mobile and follow it from the sofa at home. You will find all the information on course online at this link.

For those who have not already done so, I remember that it is already possible to download my latest recipe book which is called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. It is a collection of precious aperitif and snack recipes that are part of the great Italian cuisine. All the information my book at this link.

Appointment in a few days for other news and recipes.

See you soon

Silvio Cicchi

 

The Pizza a Portfolio

The Pizza a Portfolio

The Pizza a Portfolio. I bet there isn't a person in the world who doesn't know pizza. It is truly appreciated everywhere. Few ingredients, simple, make it a truly unique dish.

Today we will talk about a type of pizza that gives us the opportunity to be eaten anywhere, without the need to sit at the table, taking away precious time.

The Pizza a Portfolio

We are talking about pizza a wallet, a fantastic and very tasty Street food. Protein and low fat carbohydrates, the ideal meal for those who are always in a hurry.

It comes from Naples and it could not be otherwise. We have news of this type of pizza since the middle of the last century.

How it is prepared

It is a smaller size pizza than the classic measure, once taken out of the oven it is folded in four, hence it takes the name of "Portfolio" and is served on a sheet of food paper, just to be eaten while walking.

You can buy it in all the pizzerias that do Street food and take away, right on display on the counter together with other delicacies such as supplì and croquettes, or the classic pasta omelettes.

Easy to hold in one hand and usually comes in a couple of flavors, the most common: Margherita and Marinara. Their price is very low, they are bought for 1 the 2 euros at most.

The Pizza a Portfolio
The Pizza a Portfolio

Conclusions

Even the wallet pizza is one of the things that we learn to prepare in the professional practical courses that we carry out weekly in our pizza school. If you would like more information about our courses, click here.

The Pizza a Portfolio
The Pizza a Portfolio

For the less fortunate who do not have the time or resources to come here to our pizza school, I remember that here on our site you can find a fantastic "Corso Di Pizzaiolo Online". You'll find all the information on course online at this link.

The Pizza a Portfolio
The Pizza a Portfolio

You have already downloaded my latest recipe book which is called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. You will find it at this link.

If you still have a few minutes left, visit my youtube channel, you'll find hundreds of video recipes for pizza.

See you soon

Silvio Cicchi

 

Prepare the potato croquettes

Prepare the potato croquettes

Prepare the potato croquettes. One of the classic appetizers that accompany pizza all over the world. It has always been part of the Italian tradition. As tradition wants, the filling must be compact.

The secret lies in choosing a good potato that is floury, so that it can absorb all the other ingredients well.

Prepare the potato croquettes
Prepare the potato croquettes

How to prepare croquettes

Particular attention must be paid during the breading, it is not enough to pass them in the egg and in the breadcrumbs, but it is necessary to pass them in the flour, then in the egg and then in the breadcrumbs.

In this way, once fried they will not open and the filling will not absorb too much oil.

Prepare the potato croquettes
Prepare the potato croquettes

Preparation of the croquettes

Ingredients for 20 croquettes approx

900 grams of potatoes

2 whole eggs

2 yolks

5 spoons of parmesan

Sale

Pepe

nutmeg

Flour

Bread crumbs

Fry oil

Prepare the potato croquettes
Prepare the potato croquettes

Croquettes preparation

Boil the peeled potatoes, scolatele, let them cool down a bit then peel them and mash them with a potato masher.

Let them cool well, add 2 yolks, salt pepper and nutmeg and mix well. Helping you with your hands, take a little dough and shape it into a cylinder shape.

After the preparation, pass the croquettes in the flour, then in the egg and finally in the breadcrumbs. Heat the oil for frying a 180 degrees and fry them. When they are golden, drain them on paper towels.

Prepare the potato croquettes
Prepare the potato croquettes

Prepare the potato croquettes

I recommend ... cooked and eat before the crunchiness vanishes.

If you are a pizza lover, I suggest you to enroll in one of my practical professional courses in my pizza school. You will find all the information at this link.

If, on the other hand, you do not have the time or resources to attend one of our practical professional courses, I remind you that here on my site a fantastic "Pizzaiolo Online Course" is available for everyone that you can follow from the comfort of your home sofa.

If you have not already done, download my latest book called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. You'll find it here.

I will end by giving you an appointment in a few days for other news on the world of pizza and catering, and I invite you to visit my youtube channel where you will find hundreds of video pizza recipes.

 

Ciao

Silvio Cicchi

 

 

Savory Stuffed Rustic Pizza Muffins

Savory Stuffed Rustic Pizza Muffins. It is an excellent alternative in a pizzeria for parties and birthdays to the classics rustic prepared with puff pastry. They don't have sugar among their ingredients.

With Ham and Mushrooms, Boscaiola, with vegetables, zucchini and provola, peas and ham, Ham and cheese, and in a thousand other ways.

Savory Stuffed Rustic Pizza Muffins

Stuffed Rustic Pizza Muffins

During our Practical Professional Courses in our school pizza, I always explain to my students all the useful preparations for buffets, aperitifs and birthdays. Muffins prepared with pizza dough are part of the program among many other things.

Try to prepare them at home too, they are very simple, it is sufficient to have the appropriate mold, the same one used for sweet muffins.

Savory Rustic Pizza Muffins

You would like to learn the art of pizza? Subscribe to one of our professional practical courses. Find all the information at this link.

Here instead you will find the calendar of our practical courses in programming for the coming months. You can find it at this link.

Savory Stuffed Rustic Pizza Muffins

Salty Stuffed Pizza Muffin

If you don't have the resources or time to come to our school, I remind you that here on our website there is a super fantastic "Pizzaiolo Online Course", is very simple, complete and suitable for everyone, you can follow him from your home comfortably sitting on the sofa when you have free time. You'll find it here.

If, on the other hand, you are already an expert pizza chef, you will definitely like my latest book called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. Lots of recipes and photos of real monuments of Italian cuisine. For more information follow this link.

Savory Stuffed Rustic Pizza Muffins

Savory Stuffed Rustic Muffins

You have already enrolled in our Free Online Pizza Maker Course? Why not, it's free. For more information and registration follow this link.

I also end today by reminding you to visit our Youtube channel where you will find hundreds of video pizza recipes all prepared by the students who weekly attend our courses.

 

See you soon

Silvio Cicchi

 

 

Dough Potato Focaccia with tomatoes and olives

Dough Potato Focaccia with tomatoes and olives

Dough Potato Focaccia with tomatoes and olives. It also began this 2020 the season of professional pizza maker courses that take place who in our school in Italy.

For all concerned, I remember that you can find all the information on Our courses here. The timing of scheduled training courses is available at this link.

Dough Potato Focaccia with tomatoes and olives
Dough Potato Focaccia with tomatoes and olives

Dough Potato Focaccia with tomatoes and olives

The pizza that will prepare today in the laboratories of our school is really delicious. It is a cake prepared with a mixture of potatoes. The dressing of this cake is really simple, tomato, some green olive slices, classic cherry tomatoes, an extra virgin olive oil, salt and plenty of oregano.

It requires less heat in cooking than normal pizzas, for those with a wood stove: it is recommended to cook well away from the flame. Near the mouth of the oven. Those who work with an electric suggest instead of lowering the temperature up to 200 gradi celsius.

Dough Potato Focaccia with tomatoes and olives
Dough Potato Focaccia with tomatoes and olives

Dough Potato Focaccia with tomatoes and olives

If you decide to prepare it at home, carefully follow the instructions in the video below where Pizzaiola Antonella prepares a perfect.

Subscribe to one of our practical training as a pizza maker and within a few days of the course you will learn the art of making pizza.

VIDEO

Dough Potato Focaccia with tomatoes and olives

Before leaving I remember that is available to everyone a fantastic course of pizza online here on our site. You'll find it here.

Finally you can download my latest book is called: NOT ONLY PIZZA - What should have any pizza on their menus. You can find it at this link.

Dough Potato Focaccia with tomatoes and olives

We feel in a few days for another pizza.

Silvio Cicchi

 

 

 

The Stuffed Pizza in Two Hands How to prepare

The Stuffed Pizza in Two Hands How to prepare. This pizza is very popular. It is offered in take aways, in every room where they prepare cocktails and we find often in prepared buffet for birthdays or holidays.

We are used to see it and recognize it with so many different types of filling: Since tomato and mozzarella, with vegetables or with stuffed with ham and cheese.

The Stuffed Pizza in Two Hands How to prepare
The Stuffed Pizza in Two Hands How to prepare

The Stuffed Pizza in Two Hands How to prepare

The version that I want to propose today looks back on many years of history, we are talking of "CHICHI 'stuffing. Do you think that just a few kilometers from where I live, Offida, there is even a festival dedicated entirely to filling chichi, It participates in very many years on the first Sunday of August.

Already my grandparents remember that prepared years ago by placing its particular filling in a classic bun or "Cacciannanze". Merit of its filling made of pickled vegetables, tuna anchovies and capers, this pizza is one of the few that gets good with the passing hours. In fact they are in many families prepare it the day before and then eat it the next day.

The Stuffed Pizza in Two Hands How to prepare
The Stuffed Pizza in Two Hands How to prepare

The Stuffed Pizza in Two Hands How to prepare

in our professional pizza maker courses that we perform weekly at Our school pizza, This type of product is always taught to future pizzaioli, also we call it affectionately as the "Pizza with both hands" because it is a pizza as a base, the filling and is covered by another pizza like top. To understand how it is prepared, I invite you to watch the following video below.

VIDEO

The Stuffed Pizza in Two Hands How to prepare

For all those interested to attend our Professional training course to become pizza chefs, I remember that you can find all the information this link.

For the less fortunate instead they have no time or resources, I remember that here on our website a Brilliant "is availablePIZZAIOLO OF ONLINE COURSE that you can follow from the comfort of your home sofa.

The Stuffed Pizza in Two Hands How to prepare

Before saying goodbye as my usual I remind you that it is available for download my latest book called NOT ONLY PIZZA-What should have all the pizzerias in your menu. Suitable for anyone who manages daily drudgery of the pizzeria or for those who want to engage in the preparation of historical specialties. You will find all information about the book in This Page.

Visit My YouTube channel contains hundreds of video recipes of pizza prepared by the students of our school pizza

 

See you soon

Silvio Cicchi

 

Parisian Pizza with Ricotta and mortadella

Parisian Pizza with Ricotta and mortadella

Parisian Pizza with Ricotta and mortadella. Just finished a pizza over and ... immediately another begins. The professional courses we play in our school are weekly and accessing them students from around the world. This week is playing the course Nancy from Mexico. Nancy is already the owner of a fast food in his country and his return will also introduce pizza as an offering for their customers.

Parisian Pizza with Ricotta and mortadella
Parisian Pizza with Ricotta and mortadella

Parisian Pizza with Ricotta and mortadella

After much time spent on flour, dough and leavening, we started to practice with the drafting of handmade pizza.

One of the first pizza that we have prepared during the course was the Parisian pizza, stuffed with ricotta cheese and mortadella.

The Parisian pizza is a valid alternative to the classic pizza Walking, It is usually sold in slices and with different fillings. Its particular preparation is divided into two phases. The base is prepared with a normal pizza dough and the cover is made with a disc of dough puff. It is this last detail that gives an unexpected fragrance to our delightful Parisian.

Preparation

After the stretched dough for pizza disc of the same size as the disk of dough, we start with the filling. A light layer of tomato, Now we add the spalmandola cottage cheese evenly over tomatoes. A good sliced ​​mortadella, Oil pepper and salt made.

At this point adagiamo on the pizza dough pastry lid.

We practice of the holes over the entire surface to avoid any bulges

Add a pinch of salt and the rosemary.

Bake in oven at a temperature of 220 degrees until the surface of the puff pastry will be perfectly golden.

Sfornatela, cut into slices and serve it still warm to your guests.

Parisian Pizza with Ricotta and mortadella

VIDEO

https://youtu.be/rSPrq-MyVzI

Are you among those who buy the puff pastry at the supermarket? Certainly could be useful our post dedicated to how to prepare their own puff pastry at zero cost and quickly.

 

Other items on the Parisian Pizza:

https://www.silviocicchi.com/pizzachef/pizza-parigina-con-ricotta-e-tonno/

https://www.silviocicchi.com/pizzachef/pizza-alla-parigina-ricetta-e-preparazione/

https://www.silviocicchi.com/pizzachef/pizza-parigina-la-ricetta-e-preparazione/

https://www.silviocicchi.com/pizzachef/ricetta-pasta-sfoglia-rapida-in-10-minuti/

At Fruit Dessert Pizza

At Fruit Dessert Pizza. With the pizza dough you can really prepare many things. We've dedicated an entire section of our website at "street food"And I recommend strongly to find out.

Today during my morning rounds devoted to spending, I found the strawberries and ripe bananas in the right place. Strawberries and bananas chopped by adding a little sugar are pleasing in these hot summer days.

Back at the lab during the time dedicated to our Professional courses of Pizzaiolo we have prepared a. Huge and delicious, just as I imagined. greatest, we have it divided into small pieces and served with aperitif. If I am not wrong ... no one protested, then … success.

At Fruit Dessert Pizza
At Fruit Dessert Pizza

At Fruit Dessert Pizza

Preparation of the Stuffing

Let's start with wash the strawberries and then cut into small pieces, the same thing was done for bananas. A pinch of sugar and ready to be added as a filling for our pizza dessert.

At Fruit Dessert Pizza
At Fruit Dessert Pizza

Drafting of Pizza.

Roll out the base, add the previously prepared fruit.

Now we are helping us prepare the cover with the special knife borrowed from the pastry.

Trim the excess edges and bake in the oven at 300 degrees. In a few minutes it will be ready to churn out.

Divide it into pieces and serve it to your guests lucky.

Below the video of the making of this delicious pizza fruit desserts.

VIDEO

 

 

 

 

At Fruit Dessert Pizza

Are you among those who often prepare pizza at home? Did you know that on our site are available for free over 300 pizza recipes, visit the recipe screen.

If you are interested in our video recipes, visit our YouTube channel.

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The Cresciole Marchigiane Pizza Fried

The Cresciole Marchigiane Pizza Fried. Leafing through the recipe of my grandmother disappeared long ago popped the “fried cresciole”. Immediately with the memory I came back at the age of 5/6 years old when I watched my grandmother that made them. In those times “poor” this delight was always associated with some festivities marked in red on the calendar. I remember my grandmother telling me that the recipe had been passed down from her grandmother, so we're talking about something that comes from 1850 about, time when the street had not seen cars, but only carriages and horses.

Fried cresciole can be prepared in two versions: sweet and savory.

They were once strictly fried in lard, Today almost all chose the light version which involves frying in vegetable oil.

The Cresciole Marchigiane Pizza Fried
The Cresciole Marchigiane Pizza Fried

The Cresciole Marchigiane Pizza Fried

A few weeks ago we published a post about the fried pizza Abruzzese, a careless reader might seem a similar product, but in reality are two completely different things: Fried cresciole Marche when preparing…..they prepare many, and they will keep for several days, They are used in the sweet version as snacks delicious at any time of the day, and also savory version in place of bread or as many people do to mo’ flatbread, that is folded in half and stuffed with various ingredients ranging from ham or local cheeses.

The Cresciole Marchigiane Pizza Fried
The Cresciole Marchigiane Pizza Fried

The Cresciole Marchigiane Pizza Fried

The preparation of fried cresciole is simple. The ingredients for the dough are:

200 grams of flour

2 eggs

2 tablespoons sugar

A tablespoon of extra virgin olive oil

A tablespoon of anise

a pinch of salt

Salt or sugar for topping, depending on the version you have chosen to prepare.

The Cresciole Marchigiane Pizza Fried
The Cresciole Marchigiane Pizza Fried

The Cresciole Marchigiane Pizza Fried

The preparation:

As you can see from the list of ingredients, this recipe does not require the use of any type of yeast, then the preparation is rapid and without any difficulty.

Place the flour on your work surface, the same way with which you prepare homemade pasta. Break the eggs, add the 2 tablespoons sugar, the good oil (says the old recipe), a little anise, a pinch of salt and beat with a fork mix everything.

With your hands mix the flour slowly to the liquid compound, until you get a good smooth dough, smooth and soft as that of the pizza.

At this point, divide the dough into smaller balls. Roll it out with a rolling pin into circles (as it is done with the pizza) thin and dip them in hot oil for about three minutes, then flip them on the other side.

Once they have reached the right degree of browning, drain them on a paper towel and add salt or sugar depending on the version you have chosen.

The Cresciole Marchigiane Pizza Fried
The Cresciole Marchigiane Pizza Fried

Remember, as tradition has it: The first is for you, but the second should be immediately brought to the neighbor's house, the smell of fried besides filling the kitchen of your home, fill even that of your neighbors, then before there “maledicano” 🙂 per la grande puzza di fritto, best to do well and bring him a fried cresciola to taste.

During the pizzaiolo courses and those paired with the street food that we organize at our school pizza, We prepare very often cresciole. If you are interested in learning more about our courses, click here.

If your recipe fried cresciole is different from ours, let us know how to prepare: Leave a comment on this page.

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The Pizza Fried Abruzzese

The Pizza Fried Abruzzese

The Pizza Fried Abruzzese. I have a suggestion for a fantastic destination for your next vacation. If you have not already done, I recommend strongly to visit the Abruzzo region. It seems to be the place where, in the opinion of foreign tourists who visit our beautiful country, you eat better by far. To provide this special ranking, it's not me, but that's incredible… a survey conducted by Confesercenti-Ref. E’ It has been asked many tourists who visit the Italian regions to give their opinion on services and on welcoming. The results obtained from this special list not leave any shadow of doubt: In a scale ranging from 1 a 10 the result obtained from the survey was for the value of Abruzzo 9,06. The best ever, to follow Campania, Basilicata and Calabria.

Among the many specialties that this beautiful region has to offer, and is closely related to our site that is only the pizza, it's surely “the fried pizza Abruzzese”.

Already in spring, with the first signs of summer, Abruzzo begin the first dedicated to food festivals and the “street food”. Fortunately, only about ten minutes drive separate me from this region, then by the person concerned, I did not let out a.

I noticed that the fried pizza is called in different ways depending on the city you plan to visit, Pizzonta, fried small pizza, pizzondella.

The Pizza Fried Abruzzese

E’ definitely a popular food, and, to feel the local elders, It was widespread in the past given the simplicity of the ingredients “poor” with which it was made.

This particular street food is a poor food which is prepared with bread dough or pizza, fried in large pots filled with seed oil or extra virgin olive oil.

In festivals it is served with salt or sugar sprinkled on the surface, depending on which version is preferred sweet or salt water.

In the last country festival I attended, I was lucky enough to visit the kitchen and be able to view the whole production process, the flour until the frying. I understand that only a lucky few have that privilege, and it is with great pleasure that I wish to share with you the fantastic recipe “pizzonta”, local dialect which means greasy pizza.

The Pizza Fried Abruzzese
The Pizza Fried Abruzzese

I had the privilege of having Candellora, old country (75 age) that made me as guide in the space in the kitchen. The first thing he showed me was the “nzogna”, a few of you know this term, but maybe you know this: La hungry.

We know that the pig does not discard anything, one of the things that characterize this area is precisely the pig's bladder filled with nzogna. During the pig slaughter, the bladder after being carefully cleaned with a mixture of water and vinegar flavored with citrus peel, It is immersed in cold water until it becomes solid. In the meantime, they are made in the pork fat cubes in a big pot and are put on the fire to form the liquid fat. Before the fat cools, It is poured into the bladder and hung from a nail on the ceiling.

La hungry, preserves the “lard” Content in it for several months. Lard is an ingredient widely used in Abruzzese cuisine and absolutely essential for the success of the fried pizza. It gives it a unique flavor and a unique softness.

The Pizza Fried Abruzzese
The Pizza Fried Abruzzese

The Pizza Fried Abruzzese

To prepare the fried pizza at home you will need the following ingredients:

  • 850 g flour
  • 120 g boiled potatoes
  • 400 g of water
  • 80 lard g
  • 2 teaspoons salt
  • 2 teaspoons of sugar
  • 5 grams of yeast
  • sunflower oil for frying
  • addition salt or sugar to flavor the surface

All regular visitors to my blog know that every type of flour absorbs water differently, then add flour until the dough that is soft and elastic.

Knead the ingredients by hand or with the help of a mechanical mixer

Cut the dough into balls 120 grams

Let them rise

After the rising phase, the balls roll out with a rolling pin evenly

With a knife cut a few incisions in the central part of the stretched pizza before dipping in the hot oil, so as to prevent it from bulging during cooking.

A few minutes frying until the perfect golden brown on both sides and drain well from the oil lying them on a sheet of absorbent paper.

Finally, sprinkle the surface with salt or sugar, depending on the version you have chosen to eat.

The Pizza Fried Abruzzese
The Pizza Fried Abruzzese

You are all invited to attend the next festival of fried pizza Abruzzese.

The fried pizza is included in our training program that covers the “street food” in our school pizzaioli, where we hold weekly courses of professional pizza maker. If you are interested in attending one of our courses, click here. You do not have time available to participate in one of our courses? No problem. On our site there is a great and practical professional course of pizza Online. Access our online course is very simple, simply login to the site when you have the spare time available. More information about the course online You find them here.

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Your recipe for fried pizza is different? Leave your comment on this page.

The Pizza Fried Abruzzese
The Pizza Fried Abruzzese