The Vicolo della Scrofa, for those who know Rome, is one of the most characteristic and symbolic streets. Just in a trattoria of this street, from which the name of the alley, the first Carbonara seems to have been made, in 1944. The most reliable story tells the meeting between the ingredients available to American soldiers and the imagination of a Roman cook . The result was the prototype of spaghetti carbonara: eggs, bacon (then guanciale) and cheese. Man gradually the recipe has evolved to what we all know today and we can appreciate it at the home of true Roman friends (and voracious!), In trattorias as in starred restaurants of the capital, throughout Italy and abroad, in countless versions: with or without pepper, with one egg yolk per person or the addition of at least one whole egg, with pork cheek or bacon.
The carbonara dressing is prepared in a matter of minutes. Just think that you need only spicy cheeks cut into strips, a golden cream made with egg yolks (in our version) and lots of grated Pecorino at the moment.
In its simplicity and richness of raw materials, the recipe of spaghetti alla carbonara is a close relation of two other cornerstones of genuine Italian cuisine: amatriciana and gricia! Take a dip in the popular Rome with us and discover how to make creamy spaghetti carbonara, let us know if our version you like and ... look forward to yours!
If it seems easy, it's tough. If it seems difficult, it's fucking impossible. It is the Murphy's law written with hands clinging to Neapolitan pizza made at home, those who have failed with the dough, too soft, capricious, difficult to tame. Not to mention cooking, impossible mission without the brick oven.
The result is often a disc of bread grown that smells of disappointment, with those mozzarella and resin on top, laid on the background of orange tomato.
This before discovering recipes and stratagems, the baptism of specialized forums, the tricks of the sgamatoni that do not give up, until you get to certain MacGyver that make up the Ferrari furnaces, those electric domes that simulate the cooking of professional ovens. inRead invented by Teads
What you would not do for homemade pizza as they do it in Naples (as similar as possible, let's say).
Maybe we will get there too, but before tinkering dangerously with pincers and connect electric wires uncovered, better proceed with sequential tiling. A courtship that goes by degrees, where the first appointment is with the refractory stone.
The refractory stone
The Neapolitan pizza is the one with the raised, soft and yielding red tomato, which stands out, perfectly blended with oil, with the typical taste of well-grown bread that mixes in an embrace flavored with mozzarella cooked and perfumed with fresh basil.
That pizza there, spotted like a feline on the bottom and colored by flashes of tricolor, you do it only in the wood-burning oven: circular top, called the ground, which when cooked reaches 485 °, surmounted by a dome made of refractory material, which reaches 430 degrees.
Yet one way to cheat everyone is there, cheap, satisfying and incapable of trying.
Refractory stone, never heard of?
That tile that lays in the oven accumulates a lot 'of heat, ensuring an optimal cooking of the pizza even on the bottom. It costs a little, the price ranges between 20 and 40 euros, available online, in the shops of building materials or in the most supplied housewares.
There are those who use two stones, to simulate the room of a professional oven, installing a thicker at the bottom, for the audience, and a thinner for the "sky", at a distance of about 13cm.
This cooking scheme ensures good thermal stability and uniform heat propagation at different points of the oven, which must be preheated properly, mind you well, also taking into account the inevitable heat dispersion during the various steps of the oven.
* The pizza in the picture was laid out by hands "amateur" and cooked in a homemade oven on a single refractory stone (positioned in the center of the oven).
With the contribution of our partner Dolce Vita, as for the pizza pan recipe, we used a calibrated mix based on soft wheat flour type 0 Integralbianco, antioxidant and organic, wholemeal oat flour, a part of the precious semolina Senatore Cappelli , a touch of wholemeal spelled flour and whole kamut (plus a small percentage of flax flour, wheat germ, grape and olive extracts).
A good and good flour, natural source of soluble fiber, polyphenols and omega 3, which inhibit the increase in post-prandial glycemia.
Pizza napoletana fatta in casa: la ricetta
1 liter of water
1.6 kg of medium strength flour (mixture of flour for Pizza Dolce Vita)
2 g of fresh brewer's yeast
45 g of salt up
For the filling:
peeled whole tomato in juice
extra virgin olive oil
First phase: the dough
Dissolve the brewer's yeast in the water at room temperature, softening it gently with your fingertips.
Pour the flour into a large bowl and add the water mixed with baking powder, making it incorporate little by little and breaking the clots with your fingers.
Work the dough for a few minutes, until it is smooth, move to the lightly floured work surface to finish the operation.
Work the dough for about 20 minutes, or until the dough becomes smooth, not sticky to the touch, and has small holes on the inside.
Second phase: leavening
Transfer the mixture into a large container and cover with a cloth, leave to stand at room temperature for about 10 hours (times vary according to humidity and ambient temperature)
After 10 hours, divide the dough into loaves, chop with a spatula and form the loaves of 180/250 g by hand, cutting the dough and pinching it on the bottom, or rolling it in contact with the work surface.
It is important to obtain a "ball" with a regular and well-tended shape.
Place the dough in food crates, even a pan with a high edge can work well, cover with a cloth and leave for another 7-8 hours.
Third phase: forming
Lift the dough with the help of a spatula, move to the work surface and sprinkle with a light layer of flour, to prevent the loaf from sticking to the counter.
Roll out the dough with a movement from the center to the outside, pressing the dough with your fingers and turning it to enlarge the dough. The center should be about ½ cm thick, the edge should not exceed 2 cm.
Fourth stage: filling
Spread crushed peeled tomatoes in a spiral motion, add 80/100 g of fior di latte / chopped buffalo mozzarella, a few leaves of fresh basil and a round of extra-virgin olive oil.
Fifth phase: cooking
Preheat the oven to the maximum temperature (250 °), activate the lower, upper and grill resistors, place the refractory stone in the central part and wait until it accumulates as much heat as possible.
Transfer the seasoned pizza onto a wooden shovel, or a small cutting board, open the oven door and let it slide quickly over the hot stone, to avoid heat loss.
Turn off the grill function, cook in static mode for a few minutes, about 8-9, or until the cornice is swollen and golden and the bottom of the pizza cooked homogeneously.