Chef Pino is asked all the time how he makes some of the toppings featured in his pizza class. This month he has decided to share his easy preparations with you for your next home made pizza party!
Fresh mozzarella, or other watery cheeses 2 hours before slice and place in a sifter or colander to remove excess water
Onions Slice 1 onion very thin, place in a bowl with 1 teaspoon of sugar and 1/2 teaspoon of salt.
Toss well, cover and let macerate for about 1 hour.
If possible stir well every 15 minutes. When ready to use, squeeze well before placing it on pizza. Eggplants, Zucchini Slice, toss in olive oil, place on tray lined with aluminum foil, season with salt, pepper and herbs (thyme or rosemary, oregano), bake at 200°C until golden.
Clean with damp towel, slice not too thin. Sauté briefly in oil with a clove of garlic, little salt and black pepper. Finish with finely chopped parsley, if desired. Place cooked mushrooms in a colander to drain before placing on pizza.
Potatoes Peel, slice 3 mm thick and place in cold water for 30 minutes. Drain well, dry with paper, toss in olive oil with pepper and chopped rosemary. Place on a baking tray lined with aluminum foil and bake at 220°C for about 10 minutes. Season with salt after cooking.
Pork sausage cooked in red wine and sage
Remove casing and cut sausage in rounds. Sauté briefly in a little bit of oil along with sage leaves cut into a chiffonade. As soon as the sausage pieces start to brown deglaze with red wine, let the alcohol evaporate then let simmer until sausages are cooked through. Transfer cooked meat in a container along with the cooking juice.
BUON APPETITO from Rome !