Neapolitan Pizza

Neapolitan Pizza Dough – 18-20h Fermentation, 68% Hydration, with Autolyze.
Yields: 6 pizzas (250g dough each)

Ingredients:

For Dough

• Tipo 00 flour (W 300–320): 1 kg
• Water: 680 ml (68%)
• Salt: 25 g
• Fresh yeast: 2.5 g (or 0.8 g dry yeast)

For Certified AVPN Marinara Topping (per pizza)

• Roma or San Marzano DOP tomatoes: 80–100g (crushed by hand)
• Extra virgin olive oil (EVOO): 1 tsp (cold-pressed, high quality)
• Fresh garlic: 1 thinly sliced clove
• Dried oregano: a pinch
• Fresh basil (optional): 1–2 small leaves.

Directions:

For Dough

1. Autolyse (30–60 min): Mix all the flour with 610 ml of water (90%). Rest covered 30–60 minutes — no salt or yeast yet.
2. Final Dough: Dissolve salt and yeast in the remaining 70 ml of water. Gradually add to the dough and knead until smooth, elastic, and slightly tacky.
3. Bulk Fermentation (Puntata): Let rest 1 hour at room temperature (18–21°C / 64–70°F).
4. Balling: Make six dough balls of 250g each. Store in lightly oiled trays or containers.
5. Final Rise: Ferment 18 hours at room temp (18–21°C / 64–70°F).

Bake and enjoy!

The post Recipe for Neapolitan Pizza by Executive Chef Mirko D’Agata appeared first on Toronto Guardian.

Italian Vegetable Pitas

Serving: 4 Servings
Total Time: 20 Minutes

Ingredients:

• 1 tablespoon Mazola® Canola Olive Blend
• 1 bag (16 ounces) frozen stir-fry vegetable blend
• 1-1/2 teaspoons Italian herb seasoning
• 1/2 teaspoon garlic salt OR onion salt
• 1/4 teaspoon red crushed pepper
• 1/4 cup white wine OR water
• 1 can (2.25 ounces) sliced ripe olives
• 1/4 cup ricotta cheese
• 4 slices (1 ounce each) provolone cheese
• 4 pita pockets

Directions:

1. Heat oil in skillet over high heat. Add vegetables; cook and stir about 5 minutes, until tender.
2. Sprinkle Italian herb seasoning, garlic salt and crushed red pepper evenly over vegetables. Add wine and olives and continue cooking until liquid has evaporated. Remove from heat; stir in ricotta cheese.
3. Line inside of each pita pocket with 1 slice of provolone cheese. Stuff each with hot vegetable mixture. Serve immediately.

Note: Any blend of stir fry frozen vegetables may be used. Or, use 2 cups of your favorite blend of fresh vegetables (sugar snap peas, thin sliced carrots, onions, mushrooms, bell peppers, etc.). Add about 5 minutes to the cooking time if using fresh vegetables.

The post Recipe for Italian Vegetable Pitas from Mazola appeared first on Toronto Guardian.

Tata’s Panzanella

Yield: 2 Appetizers

Ingredients:

• 1 cup Sourdough Bread
• 1 cup Cherry Tomatoes
• 1/3 cup Red Onion
• 1/3 cup Goldenberries
• 1/2 cup Olive Oil
• 1 + 1/2 cups Fresh Basil Leaves
• Salt and Pepper (to taste)
• 1 cup Fresh Stracciatella cheese

Directions:

For the Basil Olive Oil

1. Bring a pot of water to a boil.

2. Briefly blanch the Basil leaves for 30 seconds, then cool them immediately in an ice bath.

3. Remove the Basil from the ice and gently pat it dry with a paper towel.

4. Blend the Olive Oil and Basil with an immersion blender until smooth.

5. Prepare a larger bowl with ice water and place a smaller bowl on top.

6. Pour the Basil + Olive Oil mix into a coffee filter and let it sift in the smaller bowl. This step enriches the colour of the oil.

7. Keep the blended Basil on the side, as it will be used to season the Panzanella.

8. Store the Basil Oil in the fridge for future recipes.

For the Sourdough Croutons

1. Cut your Sourdough Bread into 1/2-inch cubes (preferably stale).

2. Toss the cubes with 1 tbsp of Olive Oil, Salt, and Pepper until evenly coated.

3. Bake the croutons in the oven at 375°F until they turn golden and crispy.

4. Allow the croutons to cool completely before using.

Final Assembly 

1. Cut the Cherry Tomatoes and Goldenberries into 1/2-inch cubes.

2. Bake the Red Onion cubes for 5 minutes at 375°F to mellow out bitterness and bring out a delicious sweetness.

3. In a mixing bowl, combine the Cherry Tomatoes, Goldenberries, Red Onion, Sourdough Croutons, 2/3 of the Basil Olive Oil, and half of the Basil reserved from the coffee filter. Mix until everything is well combined.

4. Season the mixture with Salt and Pepper according to your taste.

5. Use a 4-inch round cookie cutter to create a beautiful round shape. Fill half of the cutter with the mixture and gently apply pressure to compress the salad and give it a pleasing form.

6. Top the salad with the fresh Stracciatella cheese. The Panzanella will be so flavourful that seasoning the Stracciatella won’t be necessary, but feel free to do so if you prefer!

7. Remove the cookie cutter, revealing the delightful shape and colours of the salad.

8. Finish off with a sprinkle of Black Pepper and drizzle Basil Oil for added colour (and flavour!). Buon Appetito!

***

About the Chef:

My name is Gianluca Ruggieri, and I am a Private Chef living in Toronto for the past four years. Although I was born and raised in the enchanting city of Rome, my culinary journey has taken me on a path I could never have imagined.

Food has always been an integral part of my life, as it does for many Italians – it runs in our blood. My culinary adventures began at the young age of 6 when I would eagerly help my Nonna prepare her incredible gnocchi or assist my Dad in rolling out his famous “Crostata Dough.” Little did I know that these early experiences would ignite a lifelong passion for cooking.

By the time I was 11, I couldn’t resist experimenting with food on my own. Instead of simply enjoying the dishes prepared by my parents, I felt compelled to create my own culinary delights. It was then that my true passion for cooking took root and began to flourish.

After completing high school, I chose to study Psychology at university, thinking that it might be my destined career. However, I soon realized that nothing brought me as much joy as preparing delicious food for my family, friends, and myself. Guided by the love and support of my parents, I decided to follow my heart and enrolled in a Culinary Academy in Rome, embarking on a culinary adventure that changed my life forever.

Working in various prestigious Restaurants and Hotels across Rome honed my skills and exposed me to the rich tapestry of culinary experiences. But my journey didn’t end there; Toronto beckoned with its vibrant food scene and the promise of new culinary horizons.

Embracing the opportunity, I moved to Toronto and had the privilege to collaborate with incredible chefs, learning about diverse cuisines that enriched my culinary repertoire. My culinary story continued as I worked in different restaurants, and I even had the opportunity to serve as a Corporate Chef and Culinary Academy Trainer.

However, my passion and love for food led me to take the most significant decision of my career – becoming a full-time Private Chef. It was a defining moment that allowed me to focus on my craft, creating unique dining experiences for my clients and elevating the art of cooking to new heights.

Today, I present to you one of my most beloved dishes, a treasured creation currently on my menu, and adored by my clients. It embodies my dedication, creativity, and unwavering commitment to delivering unforgettable culinary moments.

My journey from Rome to Toronto has been a remarkable one, filled with culinary adventures, and it has allowed me to share my passion with those who appreciate the artistry of food. I’m humbled to be part of Toronto’s vibrant culinary scene, and I look forward to continuing this exciting journey, sharing my love for food with each exquisite creation.

The post Recipe for Tata’s Panzanella from Chef Gianluca Ruggieri appeared first on Toronto Guardian.

Spaghetti Cacio e Pepe

Yield: 6 servings

Ingredients:

• 1 pound spaghetti di Gragnano
• 2 tablespoons salt
• 2 tablespoons whole black peppercorns (or more), to taste
• 1½ cups Pecorino Romano DOP, freshly grated, to taste

Directions:

1. Bring a large pot with 6 quarts of water and 2 tablespoons of salt to a boil.

2. Grind the peppercorns very coarsely, preferably crushing them in a mortar with a pestle or in a spice grinder.

3. Warm up a big bowl for serving the pasta. Use some of the pasta water to heat the bowl, if you like.

4. Cook the spaghetti until al dente. Quickly lift it from the pot with tongs, let it drain for an instant, then drop it into the warm bowl.

5. Immediately scatter a cup of the grated cheese and most of the ground pepper on the pasta, and toss in quickly. As you mix, sprinkle over a spoonful of hot water from the cooking pot to moisten and amalgamate the pasta and condiments — add more pepper or cheese to taste.

6. Serve right away, while the spaghetti is very hot.

The post Recipe for Spaghetti Cacio e Pepe from Eataly Toronto appeared first on Toronto Guardian.

Panzanella Salad is a popular and rustic Italian dish made from toasted bread, ripe tomatoes, onion and fresh basil, and soaked in a light dressing; while delicious on its own, Panzanella makes for a wonderful accompaniment to grilled shrimp, as well as herbed chicken, but it’s light, bright flavours make for an essential summer-certified staple.

Panzanella Salad

Ingredients:

● 4-5 medium size tomato, cubed
● 3 cups day-old bread, cubed
● 1⁄4 cup red onion, thinly sliced
● 1⁄4 cup basil leaves, roughly chopped
● 240g fresh mozzarella (fior di latte)
● 2 cloves garlic, minced
● 3⁄4 cup olive oil
● 1⁄4 cup red wine vinegar
● 1 tsp Dijon mustard
● Salt and Pepper

Directions:

1. Preheat oven to 375°F.

2. Add tomato to a mixing bowl with 1 tbsp of salt and mix to combine. Place into a colander or strainer over the mixing bowl, letting tomato juices drain for 15 minutes.

3. Place bread in a mixing bowl, drizzle with 2 tbsp olive oil and a pinch of salt and pepper, and toss to combine. Transfer to a lined sheet pan. Bake for 10 minutes until golden brown then set aside to cool.

4. To make the vinaigrette, combine the reserved tomato juice, red wine vinegar, Dijon mustard and minced garlic in a bowl. Whisking constantly, drizzle in remaining olive oil. Season dressing to taste with salt and pepper.

5. Combine toasted bread, tomatoes, red onion, mozzarella and dressing in a large bowl. Add chopped basil. Toss everything to coat and season with salt and pepper to taste. Let rest 15 minutes before serving, tossing occasionally until the dressing is absorbed by the bread. Garnish with more chopped basil and a drizzle of olive oil to serve.

The post Recipe for Panzanella Salad from Chef Rocco of Pizzeria Libretto appeared first on Toronto Guardian.