Cooking with Angelo Marino, from Forneria Ballaró: how to prepare the truffle pizza

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This is the bestseller pizza fior di latte pancetta and black truffle

This is the bestseller pizza: fior di latte, pancetta and black truffle

In the wood oven Forneria Ballaro they prepare some of the best pizzas in Madrid , and now we can prepare one of its most popular recipes at home.

we met Angelo Marino while tracking down the best Italian restaurants in Madrid. The chef and hotelier had spent years behind Ballaro Market, Italian market cuisine, when he found a partner with whom he decided to set up the pizzeria he needed in the city: The Awarded Forneria Ballaró, where the star is its large wood oven. Many pizzas come out of it, but when asked about the star, he did not hesitate: the truffle pizza, Italian pacetta and mozzarella fior di latte. And so they prepare it.

PREPARATION TIME: 30 MINUTES

INGREDIENTS FOR AN INDIVIDUAL SIZE PIZZA

For the dough, we follow this recipe

- Flour

- Water

- Yeast

- Extra virgin olive oil

- Sugar

- Salt

This is the bestseller pizza fior di latte pancetta and black truffle

This is the bestseller pizza: fior di latte, pancetta and black truffle

The condiments

- Fresh buffalo mozzarella

- Black truffle

- Black truffle cream

- Italian pancetta

- Pecorino Romano cheese

*Angelo does not give us exact amounts "because they are added to taste or eye".

ELABORATION

• The ball of dough should be about 220 grams

• The dough is spread

• Mix the mozzarella fior di latte with the black truffle cream, trying to get all the water out of the mozzarella so that they mix well.

• The mixture is added to the pizza (the desired amount) and finished off with a little grated Pecorino Romano cheese

• Put it in the oven very hot, for about 5 minutes, as soon as we see that it is golden.

• We take it out of the oven and add the slices of Italian pancetta cut very thin (also quantity to taste)

• The pizza returns to the oven for a final touch of seconds in which the pancetta releases its fat

• To finish, add a little black truffle

La Premiata Forneria Ballaro

Fire and pizzas at their point.

(*) Vicente Gayo and Jean Paul Porte, camera operators and post-production. Assembly, Condé Nast Spain.

Address: Santa Engracia Street, 90 See map

Telephone: 91 593 91 33

Schedule: From 12 to 2 uninterrupted every day.

Half price: €15

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