Easy Italian Recipes

I normally use strong flour for making pizza, but this does make the dough so elastic that when you roll it into shape it can spring back. I gleaned a tip from Hugh FearnleyWhittingstall to help avoid this: mix strong and plain flours (or `0' and '00' flours) together.

Many pizzaioli make pizza balls the night before and leave them in the fridge overnight to rise slowly. This gives a better flavour to the dough and reduces work next day.

Pizza are usually baked at 400`C, but in a domestic oven just turn it up as high as you can. Don't forget that you are trying to imitate the wood-burning pizza ovens of Italian restaurants! Put a baking tray or a pizza stone into the oven first to get really hot, which will help to get the base crisp. If you turn the baking trays upside down so that there is no lip, you can slide the pizzas easily in and out of the oven.

To make pizza bianca just drizzle hot pizza bread with your best olive oil, a little chopped garlic and some sea salt. For other pizzas it is important that there is not too much topping, or the base will be soggy. But too little topping and your pizza will be dry...

In Naples, pizza is often made with fior di latte mozzarella made with cow's milk. This is because the very fresh mozzarella, traditionally made with buffalo milk, is very watery and would make the pizza soggy. I still like using buffalo mozzarella, but I let it drain first in a sieve.

 MAKE 6 SERVINGS

3 tablespoons extra-virgin olive oil, plus more for brushing and drizzling

2 tablespoons finely chopped yellow onion

2 tablespoons finely chopped carrot

2 tablespoons finely chopped celery

1 can (15 oz/470 g) cannellini beans, rinsed and drained

Sea salt and freshly ground pepper

1 baguette

2 cups (2 oz/60 g) baby arugula (rocket) leaves

 Like bruschetta, these rustic "little toasts" are a popular antipasto. You can use canned beans, but if you can find jars of imported Italian cannellini beans, they will deliver a more authentic flavor. Best of all, of course, is home-cooked beans, so if you prepare a pot of white beans as a side dish, cook extra beans and use about 2 cups (14 oz/440 g) to make these crostini the next day. Chopped fresh flat-leaf (Italian) parsley or diced oil-packed sun-dried tomatoes can be used in piace of the arugula.

Position a rack in the middle of the oven and preheat to 375°F (190°C).
In a frying pan over medium heat, warm the 3 tablespoons olive oil. Add the onion, carrot, and celery and sauté unti! the onion is golden and the carrots and celery have softened, 3-4 minutes. Add the beans, season with salt and pepper, and stir well to combine. Remove from the heat and let cool to room temperature.
Meanwhile, cut the baguette on the diagonal into 18 slices each 1/2 inch (12 mm) thick. (You will not need the whole loaf.) Arrange the bread slices on a rimmed baking sheet and brush the tops lightly with olive oil. Bake until golden, about 5 minutes. Remove from the oven.
Arrange the toasts on a serving platter or divide among individuai plates. Spoon the beans on the toasts, dividing them evenly. Drizzle generously with olive oil, then top with the arugula. Serve at once.

Buon appetito!