quarta-feira, 30 de novembro de 2011

Pizza de cogumelos, queijo da ilha e oregãos # Mushrooms, queijo da ilha and oregano pizza







Os cogumelos têm a vantagem de saberem a carne sem o serem e por isso raramente os uso em receitas com carne. É uma forma fácil de acrescentar mais refeições vegetarianas à dieta de todos os dias, sem quase darmos pela falta do sabor da carne. E também gosto de os preparar com simplicidade. Aliás, para mim a melhor forma de comer cogumelos selvagens é salteados em  azeite e alho e (apenas no fim) salpicá-los com umas pedrinhas de sal, nada mais. Os temperos em demasia (salvo nas cozinhas orientais e asiáticas em que são tradicionais) eram e são muitas vezes usados, para camuflar a fraca qualidade do ingrediente principal. O cogumelo selvagem apanhado na altura certa, guarda em si um sabor único que precisa de quase nada para ser realçado.
Uma forma também muito saborosa de os servir é numa pizza e a pizza, como se sabe, numa casa onde há miúdos nunca levanta questões à mesa. E eu, fico muito agradecida...







Pizza de cogumelos, queijo da ilha e oregãos




Ingredientes: massa - 2 pizzas médias finas (jamie oliver)
325 ml de água morna
2 sachets de fermento desidratado
650 g de farinha
1 colher de chá de sal fino
1 colher de chá de açúcar

Recheio: 1 pizza
150 g de queijo da ilha
100 g de cogumelos à escolha
Oregãos secos
Azeite
Sal grosso

Preparação:
*Numa taça junte a farinha, o fermento, o sal e o açúcar.
*Junte a água aos poucos, mexendo com um garfo, até a massa estar ligada.
*Coloque a massa numa superfície enfarinhada e amasse, esticando-a para a sua frente e puxando-a novamente para si. Faça isto durante 5 a 10 minutos até o calor das mãos em conjunto com a ação do fermento e do glúten tornem a masssa elástica e macia.
*Deixe descansar 10 minutos.
*Pré-aqueça o forno a 200º, marca 6 do fogão a gás.
*Enfarinhe a superfície onde vai estender a massa e corte-a em duas partes iguais. Se só usar 1, pode esticar a outra e congelá-la para outro dia.
*Estenda a massa, cubra com o queijo da ilha, depois com os cogumelos e salpique com folhas de oregãos. Espalhe umas pedrinhas de sal mas não muito, o queijo já é salgado, é só para temperar um pouco os cogumelos, até porque se usar muito sal, os cogumelos vão largar muita água e ensopar a pizza.
*Regue com um fio de azeite e leve ao forno por 12 minutos, até a pizza ficar dourada e estaladiça.







In english


Mushrooms have the advantage of tasting like meat without being it, so I rarely use them in meat recipes. And I also prefer to cook them with simplicity. In fact, for me the best way to eat wild mushrooms is sauteed in olive oil and garlic and sprinkled with some small stones of salt (only at the end), nothing else. Too much seasonings, were and are often used to disguise the poor quality of the main ingredient, except in eastern and asian cuisines where they are a part of cultural tradition. The wild mushroom picked at the right time, keeps in itself a unique flavor that needs little to be highlighted.
Another delicious way to serve them is on a pizza, and being pizza one of our boys all time favorites, the one food that never raises issues at the table, so that´s exactly what I end up cooking.





Mushrooms, queijo da ilha and oregano pizza



Ingredients: Dough - 2 medium pizzas
325 ml warm water
2 packets easy-blend yeast (14 g)
650 g flour
1 teaspoon salt
1 teaspoon sugar

Topping:
150 g queijo da ilha (portuguese cheese)
100 g mushrooms at your choice
Dried oregano
A pinch of salt
A drizzle of olive oil

Preparation:
*In bowl combine, flour, salt, sugar and yeast.
*Add water, little by little, mixing with a fork until the dough is ready to be handled.
*Put the dough in a floured surface and knead, spreading the dough ahead of you and then pulling it back again.
*Do this movements for 5 to 10 minutes until the warmth of your hands combined with the action of the yeast and glúten, makes the dough smooth and elastic.
*Let the dough rest for 10 minutes or so.
*Preheat the oven to 200º, gas mark 6.
*Divide the dough in 2 parts. You can use one and roll the other and put it in the freezer for another day.
*In a floured surface, roll the dough into a pizza shape. Cover with the cheese living a border all around, then top with the mushrooms and oregano and sprinkle with salt (just a bit, the cheese is already salty and too much salt makes the mushrooms mushy and consequently, the pizza too) . A drizzle of olive oil and is ready to go to the oven.
*Bake for 12 minutes until golden and bubbly.



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21 comentários:

Ondina Maria disse...

Adorei. Cantarelos e queijo da ilha com oregãos soa-me a algo divinal. Por cá também somos adeptos das pizzas mas este sabor também me tenta a umas belas torradas de pão alentejano no forno com os ingredientes da pizza. Bom feriado!

ESpeCiaLmente GaSPaS disse...

Adoro pizzas, adoro cogumelos, adoro passeios na mata.... este teu post deixou-me roida de inveja!!!!

Delicia de fotos :)

A Autora do blog disse...

Tudo maravilhoso......as fotos, as pizzas.
Gostei imenso.

http://asvezescozinheira.blogspot.com

Pammy Sami disse...

Belissíma esta tua apresentação! É sem dúvida uma ideia genial para introduzir os mais novos a este tipo de iguarias :)
bejinho*

Babette disse...

Ando um bocadinho cansada da minha receita de massa de pizza. acho que vou experimentar esta!
Babette

Patrícia disse...

Que bela sugestão!! Na horta dos meus pais, encontrei uns cogumelos idênticos alaranjados mas pensei que não eram comestíveis...Mas agora fiquei cheia de vontade de experimentar esta pizza...adoro cogumelos!
Obrigada!

♥ mesa para 4 disse...

Gosto tanto das tuas fotos que era capaz de as comer :)

Laranjinha disse...

Olá Mónica,
parabéns pelo teu trabalho. As tuas fotos fazem-nos sonhar. Continua.

Um beijinho.

P.S. Cá em casa depois de verem a tua pizza não falam noutra coisa! :)

Marmita disse...

Que aspecto tão caseiro.. adorei a receita e as fotos como sempre. beijos meus

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