Carbonara Pizza with Precious Black Truffle
Carbonara Pizza with Fine Black Truffle
Pizza
Italian
Who doesn't love carbonara? It's one of the most famous recipes in the world. Mariassunta Gentile decided to create a carbonara pizza infused with the aroma of Fine Black Truffle, offering all the deliciousness of carbonara.
Carbonara Pizza with Fine Black Truffle
A simple yet regal pizza made at home, but with lots of love and easy to replicate.
Porzioni:
6
Ingredienti
1 kg of W260 or W280 flour (for pizza)
700 ml water (for the pizza)
20g salt (for pizza)
5g fresh yeast (for pizza)
Two tablespoons extra virgin olive oil (for the pizza)
3 egg yolks fresh pasta (carbonara)
Pecorino Romano cheese, to taste (carbonara)
Guanciale as needed (carbonara)
Périgord Black Truffle to taste (carbonara)
Pecorino cream to taste (carbonara)
Istruzioni
1
Using a stand mixer, knead the flour with the water and yeast on medium-low speed with the hook attachment. While the mixer is running, add salt and two tablespoons of extra virgin olive oil.
2
Once the dough is well-developed (meaning it stretches without breaking and forms a nearly transparent membrane), let it rest for 30 minutes, then perform a series of S&F folds every 30 minutes for 3 times. Let it rest for an hour, then another 24 hours in the fridge. Afterwards, let it rest for 1 hour at room temperature, proceed with forming the dough balls, let them rise for 4 hours, and then proceed with shaping.
3
Bake the pizza in a professional wood-fired or gas oven for 5 minutes. For a classic electric oven, it takes about 15 to 25 minutes at maximum temperature.
4
Carbonara flavor: Bake the pizza with pecorino cream. Crisp the guanciale. Mix the orange egg yolks with Pecorino Romano. Pasteurize the cream with the fat from the crispy guanciale.
5
Garnish the pizza, fresh out of the oven, with carbonara cream, crispy guanciale, and fine black truffle.
Enjoy your exquisite meal!
Note
To make this culinary experience even more memorable, pair the dish with a glass of aromatic white wine such as a Sauvignon Blanc. The freshness and acidity of the wine will perfectly balance the creaminess of the walnut cream and the intensity of the truffle.
Informazioni nutrizionali
STORAGE
Fresh truffle is a very delicate ingredient. It can be stored in a cool place for a short period (maximum 7-8 days), wrapped in absorbent paper and sealed in an airtight container. See also TuberPack.
TRUFFLE SEASONALITY
Precious White Truffle: from September 15th to January 31st.
Precious Black Truffle: from December 1st to March 15th.
Muscat Truffle: from November 15th to March 15th.
Summer Truffle or Scorzone: from May 1st to August 31st and from September 21st to November 30th.
Hooked Truffle: from October 1st to January 31st.
Winter Black Truffle: from December 15th to March 15th.
Bianchetto Truffle: from January 15th to April 15th.
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