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Entries in mozzarella (2)

Sunday
Oct092016

Marcello's margherita pizza

This recipe from Marcello Basini, trader at Borough Market, is probably the closest you'll get to a proper pizza at home. A domestic oven is never going to give you the crisp base you get from a wood fired oven, but Marcello has some great tips to help you get as close as possible. This recipe first appeared on the Borough Market website as part of my series, I Am What I Eat, where I interview Borough Market traders about the foods that are important to them and why. 

“If it’s a good pizza, I like it simple,” says Marcello Basini of Jumi Cheese. “As an Italian my favourite is the margherita.” Marcello uses a ‘mother’ or ‘starter’ for his pizza dough, but as most people are unlikely to have that to hand, I’ve given the option of using yeast as well.

He makes his dough the night before, then knocks it back in the morning and leaves it to rise again until the evening. You can get away with letting it rise for 2 hours first time, knocking it back and then letting it rise again for another 30 mins, but the longer it proves, the better.

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Sunday
Aug082010

Ray's meatballs, inspired by Jamie Oliver

Updated on Sunday, August 8, 2010 at 6:04PM by Registered CommenterVix

Updated on Tuesday, November 9, 2010 at 9:05PM by Registered CommenterVix


 

Let's get a few things straight before I start this recipe.

I am in the camp of people who find Jamie Oliver a rather annoying personality (the pseudo-geezer thing), but who appreciate what he has done for food in Britain (example). I like his early books (I only got as far as the first two), but I sit firmly with the Italians when it comes to 'Jamie's Italy'. Basically, if Italy is, as he says, his biggest inspiration ("I should have been Italian"), then why can’t he respect the time-honoured recipes developed over generations instead of coming in and throwing all manner of herbs and spices into dishes that traditionally would have been made up of a few ingredients, cooked simply and allowed to shine. In the words of Angela Hartnett,

Nonna taught me to understand what great Italian cooking is all about: start with the very best raw ingredients and do very little to them; just let them speak for themselves, and make the best of their natural flavours and textures.

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