Pizza with asparagus and wild garlic – Tahrir

Bouffons la vie, Libé . cooking recipesIssue

We take advantage of the return of wild garlic to prepare a spring pizza with Federico Schiavon, Sardinian chef at the head of Darocco’s Parisian restaurants.

This Sunday, it’s Federico Schiavon, Sardinian chef at the head of the Italian tables Darocco, in Paris, who takes us for a walk in the kitchen preparing homemade pizza – dough included – with the flavors of spring, as asparagus mixed with wild garlic (and burrata remains delicious) .

For 3 people, you will need: 20 cl of cold water, 10 g of salt, 320 g of flour 45, 10 g of yeast for baking, 4 g of sugar and 10 g of olive oil for the dough (note: sugar and olive oil have been added) by the chef because a home oven does not have the same characteristics as a wood-burning oven); 250 gm mozzarella, 50 gm grated Parmesan cheese, 9 large green asparagus, 2 burrata, 9 wild garlic leaves, olive oil, salt and pepper for garnish.

In a large bowl, put 200 grams of flour and yeast and mix with your fingers. Mix the water with the salt. Add the salted water to the flour little by little, mixing with your fingers.

Add sugar and olive oil while continuing to mix. Add the rest of the flour and continue mixing until the dough becomes homogeneous. Knead on work surface by hand for 15 minutes. Let the dough rest for ten minutes under a thin layer.

Divide the dough into three pieces of equal weight (250 g). Flour a work surface with a little flour and make three balls by turning the dough pieces over with your flat hand. Arrange in a soup plate, cover with cling film, and leave to rest in the refrigerator for six hours.

Cut the mozzarella into coarse slices and set aside. Do the same with the burrata. Cut the asparagus into thin slices (about 3 mm) using a mandolin lengthwise. Cut the wild garlic leaves into thirds.

Heat the oven to 300 degrees. We grind the work surface and arrange balls on it. Crush the balls with your fingers without touching the edges to keep them very dense.

Gently stretch the dough, while holding your fingers, by turning it over to create discs about 30 cm in diameter. Arrange the discs on baking sheets and garnish with mozzarella and grated Parmesan, trying to cover the entire center part of the disc evenly, except for the edges. Cook for five minutes. The dough should be slightly browned and the edges puffed up well.

Remove from the oven and garnish each pizza with chopped asparagus and burrata slices. We finish with a drizzle of wild garlic, salt, and pepper.

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