Since this pizza has a rich and tasteful filling, you can go for a little trick and make your job easier by taking basis of a ready-made naan cake. Preheat it and spread on top of a tuscan cabbage pesto sauce cale. Tuscan the cale differs from the usual curly one in more juicy, tender and sweet leaves that make a great tasty salad with lemon dressing and anchovies to enhance the taste of the rest ingredients. Grind this salad in a food processor along with olive oil to get pizza sauce. Sprinkle pizza on top of the pesto grated fountain cheese, and when it melts, decorate Separately cooked spicy prawns in butter.
Recipe author – Valerie Bertinelli – American actress
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Time: 1 hour. 45 minutes Difficulty: medium Quantity: 6 pcs. AT recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Tuscan Cabbage Pesto Cale
- Tuscan cabbage salad cale with lemon and anchovy dressing, recipe see below
- 0.5 tbsp. olive oil
Scampi shrimp
- 2 tbsp. l (30 gr.) Butter
- 1 tbsp. l olive oil
- 0.7 kg large shrimp (size 20/55), peeled carapace, tails and intestinal veins
- 1/4 Art. chopped garlic (about 1 small head)
- 0.5 tbsp. white wine
- 1.5 tsp Calabrian chili pastes or 2 pinches of cereal red pepper
- 2 tbsp. l lemon juice (1 lemon)
- 1 tbsp. l lemon zest (2 lemons)
Pizza
- 6 naan cakes 23×12 cm in size.
- 6 tbsp. l olive oil
- 2 tbsp. grated fountain cheese (about 220 gr.)
Tuscan cabbage salad with lemon and anchovy dressing
- 2 bundles of kale cabbage, clipped, cut the leaves into strips 0.5 cm wide.
- 0.5 tbsp. light raisins
- 0.5 tbsp. white wine vinegar
- 4 anchovy fillets
- 3 tbsp. l grated pecorino cheese + sliced pecorino for filing
- 2 tbsp. l diced shallots
- 1 tsp honey
- 1/4 Art. + 1 tbsp. l olive oil
- 1 tbsp. roasted hazelnuts
Recipes with similar ingredients: butter, shrimp, garlic, white wine, chili pepper, red cereal pepper, lemon, naan cakes, fontina cheese, kale, raisins, wine vinegar, Anchovies, pecorino romano cheese, shallots, honey, hazelnuts
Recipe preparation:
- Tuscan cabbage pesto. Put all seasoned salad, including hazelnuts, raisins and grated pecorino, in a food processor and grind to a paste. Without stopping the combine, intervene olive oil until the paste becomes thinner like pesto. Use pesto immediately or store in an airtight container until 2 days. (Output: 2.5 tbsp.)
- Scampi shrimp. In a pan with a diameter of 30 cm. On Heat the butter and olive oil with moderate heat. Sprinkle shrimp 2 tsp. salts; put them in a hot pan along with garlic. Fry until the shrimp begins to turn pink, 3 minutes. Add wine and chili paste and bring to a boil; simmer until shrimp readiness and until the wine evaporates halfway, about 4 minutes. Remove from heat and mix in lemon juice and zest. Salt over to taste.
- Pizza. Preheat the oven to 230 ° C. Cover two baking sheet with foil. Place the flat cakes with the bottom side up on prepared baking sheets; grease each 1 tbsp. l olive oil. Put in the oven and toast until the bread starts to toast and getting crispy. Allow to cool for 5 minutes.
- Turn the cakes over, distribute 1/4 tbsp on each. pesto and then sprinkle 1/3 tbsp. cheese fountain. Put back in the oven for another 5 minutes, until the top edges are browned and the cheese will melt. Remove from the oven and put 6-8 shrimps on top for every pizza. Spoon the scampi sauce with a spoon.
- Cut the pizza into pieces and serve immediately.
Tuscan cabbage salad with lemon and anchovy dressing
In a large bowl, mix the kale cabbage and 0.5 tsp. salt. Rub salt in cabbage and leave for 10-15 minutes. In another bowl, mix raisins, 1/4 tbsp. vinegar and 1/4 tbsp. hot water. Soak the raisins at least for 15 minutes. Drain when ready to serve.
- Mix anchovies, grated pecorino, shallots in a blender bowl, honey and the remaining 1/4 tbsp. vinegar. Grind at high speed to homogeneous consistency. Without stopping the blender, slowly add olive oil. Pour salad dressing at least 15 minutes before serve to make the cabbage softer.
- Before serving, add roasted hazelnuts and swollen to the salad light raisins and sprinkle with pecorino sliced cheese.
