Because the winter holidays method, there’s nothing extra French than foie gras and porcini mushrooms. Right here, chef Manon Santini (@manon_santini) combines the earthy flavors of porcini mushrooms, with wealthy, gooey cheese and recent herbs for a very delectable pizza.
This pizza makes use of a light-weight, crispy dough, topped with Albufera sauce –– a well-liked sauce in French delicacies, usually paired with poultry –– which is fabricated from a port and cognac discount, onions, shredded porcini, olive oil, butter, cream, hen inventory, and, after all, foie gras.
The pizza is then topped with tasty roasted porcini mushrooms, herbs, stracciatella, foie gras confit (foie gras seared in duck fats) and garlic flowers. It’s the good pie for celebrating with buddies, household and fellow gourmands!
Be aware: When making your individual dough, you’ll must put aside 4 to five hours earlier than cooking. Take a look at our Classic Pizza Dough recipe for suggestions and methods. Should you can’t discover foie gras confit or don’t need to make it, common foie gras will work simply as effectively.
TIME
4 hours lively
2 hours passive
6 hours complete
YIELD
Two 11-inch (27cm) pizzas
HYDRATION
59%
EQUIPMENT
Spherical cookie cutter, 1-inch (2 ½ cm) in diameter
2 saucepans
Mixer (Manon makes use of a thermomix, however any meals processor will do)
Ooni Oven
Ooni Infrared Thermometer
Ooni Cast-Iron Skillet Pan
Ooni Pizza Peel
Ooni Pizza Wheel
Elements
For the Albufera sauce:
Foie gras trimmings
2 ½ tablespoons (37 grams) port wine
¼ cup (60 grams) cognac
¼ cup (15 grams) white onions, chopped
1 ½ cups (120 grams) complete recent porcini mushrooms, shredded (simply the stems)
Olive oil, for drizzling
¼ cup (5 grams) butter
¾ cup (150 grams) cooking cream
1 ¾ cups (400 grams) hen inventory
Positive salt, to style
Pepper, to style
For the porcini:
Porcini mushrooms (simply the caps)
Olive oil, for drizzling
1 clove of garlic
2 sprigs of recent thyme
¼ cup (5 grams) delicate butter
Salt, to style
Pepper, to style
For the bottom:
1 cup (200 grams) durum wheat semolina, for dusting
Two 10-ounce (280-gram) pizza dough balls
½ cup (125 grams) mozzarella fior di latte or mozzarella di bufala
3 tablespoons (15 grams) grated parmesan cheese
For the meeting:30 grams spinach leaves
½ cup (100 grams) stracciatella (or burrata)
Foie gras circles (8-10)
Garlic flowers (non-compulsory)
Fleur de sel, to style (or any coarse sea salt)
Floor pepper, to style
Olive oil, for drizzling
Technique
Reduce the foie gras into ¾ to 1-inch thick (2 to 3mm) slices then, use the spherical cookie cutter to chop out 8 circles (or extra if you need additional foie). Wrap the foie gras items in movie wrap and canopy with aluminum foil and put aside in a cool place, away from the sunshine.
Tip: Make sure you hold the foie gras trimmings for the Albufera sauce.
In a saucepan at medium warmth, cut back the port wine and cognac for the Albufera sauce to a syrupy consistency, about 5 minutes. Put aside.
Subsequent, in a separate saucepan on medium warmth, sweat the onions and shredded porcini stems in olive oil and butter, round 5 minutes or till golden in coloration.
Tip: Make sure you put aside the porcini caps for the filling.
As soon as the porcini have a pleasant golden coloration, add the cream and the hen inventory to the pan, and produce to a boil till it’s decreased by half –– it will intensify the flavour and thicken the sauce.
When the discount is prepared, take away the combination from the stovetop and let cool.
Fastidiously pour the discount right into a mixer and add the port and cognac combine and foie gras trimmings, then mix till the combination turns into fantastic.
Add salt and pepper to style, then put aside within the fridge.
Rating the porcini caps with the tip of a knife (this helps to make sure a good cook dinner), then slice into quarters.
Fireplace up your oven to 625°F (330°C) –– use an infrared thermometer to test the stone temperature.
Roast the porcini caps in a forged iron pan with a touch of olive oil for about 3 to 4 minutes, or till golden brown.
As soon as the specified coloration is reached, flip off the range and add the garlic, thyme and butter and let cook dinner for 1 minute –– ensure the mushrooms stay crisp and never overcooked.
Take away from the warmth and season with salt and pepper.
Mud your workspace with durum wheat semolina and roll out your first pizza ball.
Unfold half the Albufera sauce evenly on the dough, adopted by half the items of mozzarella fior di late and half the grated parmesan.
Place your pizza on the peel, then launch and bake for 4 to five minutes, turning the pizza each 20 seconds for a good cook dinner.
Take away the pizza from the oven, then add half of the roasted porcini mushrooms, spinach leaves, stracciatella, foie gras circles and garlic flowers.
End the pizza off with a contact of fleur de sel, floor pepper and a drizzle of olive oil.
Repeat the identical course of for the second pizza then slice, serve and luxuriate in!
