AUSBREITUNG VONFLASCHEN = Butternut Squash instead of Tomato Sauce Pizza // Pica z namazom muškatne buče namesto paradižnikove omake
nedelja, december 13, 2015
ENG
Do you sense a butternut squash forward slash pumpkin theme taking over mintsaltMASCARA? Yeah, I'm baking Christmas cookies and making autumnal dishes. What can I say, they taste soooo good. Is anyone else with me on this? Hope so.
So here's the thing. In Piran, a lovely little town in Slovenia's coastal region, there is a really good pizzeria. They make by far the best pizzas. Sure, their service leaves some (many!) things to be desired, but we all eat there all the friggin' time, simply because it's GOOD. On their menu there is a pizza without tomato sauce but with a pumpkin spread. I have never tried it but I always laugh at their German translation for the pumpkin spread: Ausbreitung vonflaschen. No idea where they possibly could have found that translation.
So when I went to the shop to buy, well, everything (as my fridge (Malina) is currently full of baking ingredients) and I saw the butternut squash, I decided to try to make the legendary Ausbreitung vonflaschen Pizza. It turned out really tasty, for me at least. I invited fellow vegi lovers, Vesna and Špela, and they seemed to like it as well (or they're good actresses).
Ingredients:
- butternut squash (mine was 950 g peeled and deseeded)
- 1 clove of garlic
- thyme, rosemary
- about 10 brussel sprouts
- 3-4 cauliflower 'flowers'
- 3-4 broccoli 'flowers'
- cca 15 dried mushrooms (rehidrated!)
- half a handful of pine nuts
- half a handful of pumpkin and sunflower seeds
- 100 g of cheese (30 g of hard cheese, I had parmesan cheese and 70 g of soft cheese, I had mozzarella)
- 3 tablespoons extra virgin olive oil
- pizza dough mix (500 g)
The how-to:
I took the pizza mix and made the dough following the given instructions. I waited for one hour for the dough to rise and almost double in size. After one hour I kneaded the dough and again waited for one hour for it to rise a bit again.
Meanwhile, I rehidrated the dried mushrooms with boiling water, for about 10 minutes. I kept the warm water to later add to the butternut squash.
I washed, peeled and deseeded the butternut squash and cut it up into small-to-medium sized pieces. Then I cut the garlic, mainly because I was too lazy to get the garlic-crusher out of the first (!) drawer!
I put the saucepan on high heat so that it got really hot, then I turned the heat to medium and added the garlic and some thyme and rosemary leaves and half a minute or so later I added the butternut squash and covered the whole of it with boiling water, adding the rehidration-water from the mushrooms. (It was my belief that the different tastes would blend together, I dunno if they really did. This step is obviously not necessary.) I let it cook on low heat for about 15 minutes until the butternut squash pieces were really soft. I squashed the butternut squash with a hand blender (without the water of course), because (again) I was to lazy to do it with a fork.
I put the saucepan on high heat so that it got really hot, then I turned the heat to medium and added the garlic and some thyme and rosemary leaves and half a minute or so later I added the butternut squash and covered the whole of it with boiling water, adding the rehidration-water from the mushrooms. (It was my belief that the different tastes would blend together, I dunno if they really did. This step is obviously not necessary.) I let it cook on low heat for about 15 minutes until the butternut squash pieces were really soft. I squashed the butternut squash with a hand blender (without the water of course), because (again) I was to lazy to do it with a fork.
For 3 minutes I cooked all the vegetables (cauliflower, broccoli, brussel sprouts) in boiling water and once they cooled down I cut them up so they would be of semi-equal size on the pizza. I toasted the nuts (no oil).
I turned the oven to 200 degrees.
Then I rolled up the dough and put it on the tray lined with baking parchment. I spreaded the butternut squash evenly over the whole dough. Then I added the mozzarella, all the vegetables, mushrooms and nuts and lastly I sprinkled the parmesan cheese on top.
I cooked the pizza for about 15 minutes on 200 and then 2 minutes on 220 degrees C.
I used half the butternut squash for my pizza and freezed the other half. In retrospect I probably could have used a bit more. Perhaps 3/4 of it or even the whole. I made it for the first time and I didn't know how much to use. I didn't want the dough to be all mushy. The way it was made now, we could eat the pizza with our hands only. If you want to eat it while watching TV you can, no worries for the white sofa.
SLO
Ste zasledili trend bučk na mintsaltMASCARA? Pečem božično pecivo in kuham jesensko hrano. Če pa je taaaako dobro. Se strinjate?
V Piranu je picerija, ki je zelo dobra. Njihove pice so zdaleč najboljše a njihova postrežba pušča določene želje neizpolnjene. Vseeno jemo tam kar ves čas, ker so tako DOBRE. Na njihovem jedilniku je tudi pica, ki nima paradižnikove mezge ampak ima namesto nje namaz iz bučk. Nikoli je nisem probala, se pa vedno smejem njihovemu prevodu v nemščino: Ausbreitung vonflaschen. Pojma nimam od kod jim ta prevod.
Ko sem zadnjič šla v trgovino po, hm, vse (moj hladilnik (Malina) je poln sestavin za peko) in sem videla muškatno bučo, sem se odločila narediti legendarno Ausbreitung vonflaschen pico. Izpadla je zelo okusna, vsaj meni. Povabila sem vegi ljubiteljici, Vesno in Špelo, katerima je pica bila tudi dobra (ali pa sta zelo dobri igralki).
Uporabila sem:
- muškatno bučo (ko sem jo olupila in odstranila pečke, je tehtala 950 g)
- 1 česnov strok
- timijan, rožmarin
- okoli 10 brstičnih ohrovtov
- 3-4 'cvetlice' cvetače
- 3-4 'cvetlice' brokolija
- cca 15 posušenih gob (rehidriranih!)
- pol pesti pinjol
- pol pesti sončničnih in bučnih semen
- 100 g sira (30 g trdega sira, jaz sem imela parmezan in 70 g mehkega sira, jaz sem imela mocarelo)
- 3 žlice ekstra deviškega olivnega olja
- mešanica za pripravo pica testa (500 g)
Kako sem pripravila?
Vzela sem mešanico za pripravo pice in sem sledila navodilom, da sem pripravila testo. Testo sem najprej pustila vzhajati za eno uro, da se je skoraj podvojilo v količini. Potem sem ga pregnetla in pustila vzhajati še eno uro.
Med tem časom sem za približno 10 min z vrelo vodo rehidrirala gobe. Vodo sem ohranila, da sem jo kasneje dodala vodi, v kateri se je kuhala muškatna buča.
Oprala in olupila sem bučo ter odstranila semena. Nato sem jo narezala na majhne-do-srednje velike kose. Narezala sem se česen, ker sem bila prelena, da bi iz (prvega!) predala vzela stiskalec. Lonec sem dala na polno jakost plina, da se je fajn segrel, nato znižala, dodala olivno olje, česen, timijan in rožmarin ter po pol minute še bučo. Nalila sem toliko vrele vode, da je bila vsa vsebina pokrita; dolila sem tudi vodo od gob. To se je potem počasi kuhalo za okoli 15 min, da so delčki muškatne buče začeli razpadati. Odlila sem vodo in s paličnjakom zamešala bučo v konsistenco pireja.
Za 3 minute sem v vreli vodi kuhala zelenjavo (ohrovt, brokoli, cvetačo) in jo, ko se je ohladila, narezala na koščke na približno enako velikost. Popekla (brez olja) sem semena.
Prižgala sem pečico na 220 stopinj.
Razvaljala sem testo in ga dala na pekač s peki papirjem. Enakomerno sem namazala bučke in dodala mocarelo, vso zelenjavo, gobe in semena in na koncu posipala s parmezanom.
Pico sem pekla 15 min na 200 in nato še 2 minuti na 220 stopinjah C.
Za pico sem porabila približno polovico buče, drugo polovico pa sem zamrznila. Verjetno bi je lahko namazala nekaj več, morda 3/4 ali kar celo. Prvič sem delala z bučkinim namazom in nisem želela, da bi testo bilo pocasto. Nisem vedela, kako se bo namaz iz bučk obnašal. A takšna kot je bila sedaj, je za jesti brez pribora. Pred TVjem in na kavču brez skrbi, ker je bel.
Ste zasledili trend bučk na mintsaltMASCARA? Pečem božično pecivo in kuham jesensko hrano. Če pa je taaaako dobro. Se strinjate?
V Piranu je picerija, ki je zelo dobra. Njihove pice so zdaleč najboljše a njihova postrežba pušča določene želje neizpolnjene. Vseeno jemo tam kar ves čas, ker so tako DOBRE. Na njihovem jedilniku je tudi pica, ki nima paradižnikove mezge ampak ima namesto nje namaz iz bučk. Nikoli je nisem probala, se pa vedno smejem njihovemu prevodu v nemščino: Ausbreitung vonflaschen. Pojma nimam od kod jim ta prevod.
Ko sem zadnjič šla v trgovino po, hm, vse (moj hladilnik (Malina) je poln sestavin za peko) in sem videla muškatno bučo, sem se odločila narediti legendarno Ausbreitung vonflaschen pico. Izpadla je zelo okusna, vsaj meni. Povabila sem vegi ljubiteljici, Vesno in Špelo, katerima je pica bila tudi dobra (ali pa sta zelo dobri igralki).
Uporabila sem:
- muškatno bučo (ko sem jo olupila in odstranila pečke, je tehtala 950 g)
- 1 česnov strok
- timijan, rožmarin
- okoli 10 brstičnih ohrovtov
- 3-4 'cvetlice' cvetače
- 3-4 'cvetlice' brokolija
- cca 15 posušenih gob (rehidriranih!)
- pol pesti pinjol
- pol pesti sončničnih in bučnih semen
- 100 g sira (30 g trdega sira, jaz sem imela parmezan in 70 g mehkega sira, jaz sem imela mocarelo)
- 3 žlice ekstra deviškega olivnega olja
- mešanica za pripravo pica testa (500 g)
Kako sem pripravila?
Vzela sem mešanico za pripravo pice in sem sledila navodilom, da sem pripravila testo. Testo sem najprej pustila vzhajati za eno uro, da se je skoraj podvojilo v količini. Potem sem ga pregnetla in pustila vzhajati še eno uro.
Med tem časom sem za približno 10 min z vrelo vodo rehidrirala gobe. Vodo sem ohranila, da sem jo kasneje dodala vodi, v kateri se je kuhala muškatna buča.
Oprala in olupila sem bučo ter odstranila semena. Nato sem jo narezala na majhne-do-srednje velike kose. Narezala sem se česen, ker sem bila prelena, da bi iz (prvega!) predala vzela stiskalec. Lonec sem dala na polno jakost plina, da se je fajn segrel, nato znižala, dodala olivno olje, česen, timijan in rožmarin ter po pol minute še bučo. Nalila sem toliko vrele vode, da je bila vsa vsebina pokrita; dolila sem tudi vodo od gob. To se je potem počasi kuhalo za okoli 15 min, da so delčki muškatne buče začeli razpadati. Odlila sem vodo in s paličnjakom zamešala bučo v konsistenco pireja.
Za 3 minute sem v vreli vodi kuhala zelenjavo (ohrovt, brokoli, cvetačo) in jo, ko se je ohladila, narezala na koščke na približno enako velikost. Popekla (brez olja) sem semena.
Prižgala sem pečico na 220 stopinj.
Razvaljala sem testo in ga dala na pekač s peki papirjem. Enakomerno sem namazala bučke in dodala mocarelo, vso zelenjavo, gobe in semena in na koncu posipala s parmezanom.
Pico sem pekla 15 min na 200 in nato še 2 minuti na 220 stopinjah C.
Za pico sem porabila približno polovico buče, drugo polovico pa sem zamrznila. Verjetno bi je lahko namazala nekaj več, morda 3/4 ali kar celo. Prvič sem delala z bučkinim namazom in nisem želela, da bi testo bilo pocasto. Nisem vedela, kako se bo namaz iz bučk obnašal. A takšna kot je bila sedaj, je za jesti brez pribora. Pred TVjem in na kavču brez skrbi, ker je bel.
0 komentarji