Pizza con boquerones rebozados (“Concurso #ArternaPizza”)

Breaded anchovies pizza

Breaded anchovies pizza

Breaded anchovies pizza

Breaded anchovies pizza

Menuda pizza que preparé ayer, si es que te alimenta para un día entero. Sardinas y boquerones fritos como pocos, pero estos estaban buenísimos. Digo yo que combinar la pizza con boquerones rebozados tiene que ser mejor que cargarla de queso y embutido. La salsa preparada con tomate natural es lo que le da el toque irresistible. Las hojas de rúcula le dan frescor y crujiente y completan muy bien el conjunto. No te la tienes que comer toda, una cuarto ya llena. La verdad es que yo me comí la mitad.

 

 

Receta

Ingredientes:
(Una pizza para dos personas)

Para el rebozado:

    Harina de trigo
    Harina de maíz
    Cúrcuma
    Bicarbonato sódico
    Un diente de ajo
    Perejíl
    Agua

Para la salsa de tomate:

    4 tomates
    1 cebolla
    Aceite de oliva virgen extra
    Sal y azúcar

Ver la receta en LibredeLacteos.com

 

Recipe

Ingredients:
(One pizza for two persons)

For the batter:

    Wheat
    Cornmeal
    Turmeric
    Sodium Bicarbonate
    A clove of garlic
    Parsley
    Water

For the tomato sauce:

    4 tomatoes
    1 onion
    Extra virgin olive oil
    Salt and sugar

Directions:

  1. Prepare the dough according to the recipe instructions step by step.
  2. To prepare the tomato sauce peel and chop as finely as possible a small onion. Fry the onion in a pan with a couple of tablespoons of extra virgin olive oil. Grated 4 ripe tomatoes. When the onion begins to take on a little brown add the tomato pulp, a pinch of salt and a pinch of sugar. Cook over medium heat until the tomatoes are well done and have lost the water. Do not forget to taste the sauce for rectifying with some salt or sugar if necessary.
  3. There are many ways to prepare a batter. This time I have mixed wheat flour and corn flour in equal parts, I added a pinch of baking a crushed garlic, some turmeric powder and some chopped parsley. I have been adding water until get the desired texture, neither too thick nor too clear.
  4. To the anchovies I have added very little salt, actually almost do not need. Put some vegetable oil in a pan, the anchovies are coated and then fryed on both sides. When they are well golden fit over a sheet of absorbent paper to remove excess oil.
  5. Like all pizza ingredients are already cooked and this one do not have to melt cheese, the final assembly will be very fast.
  6. Remember bake first the pizza dough alone at 250ºC for 5 minutes in the bottom of the oven, then the pizza is removed and covered with the tomato sauce and, then it is reintroduced again into the oven at 200ºC to finish baking the dough, around 15 minutes.
  7. Finally garnish the pizza with the anchovies arranged over the tomato sauce and finish decorating with arugula.


 

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