I spotted a post on Italian pizza onmojewypieki.com and with one look at the photos I had to try. It proves for 6 hours, so it’s nice for a lazy Saturday. For us it was Friday, the dough was made before lunch and rested till 6pm. A bit of a project, but well worth it, we all loved it. What was unusual for me was the tiny amount of yeast used, alongside lots of salt, but it was the salt I guess that made this dough really tasty! I used 300 g of 00 flour, a bit less than 300g (grams, not ml) of warm water and as little as 2 g of fresh yeast which I melted in 3 tbsps of that water and left it waiting, while the flour and water worked in the kitchen aid. After 20 minutes of it resting I added the yeast and 8 g of salt, worked it more, covered with cling film and left for an hour. After an hour Dorota recommends giving the dough a bit of a stretch and leaving it further, for the mentioned 6 hours altogether. It is to double in size and when prepared to go into the oven one is to stretch it rather than roll it out, I did a bit of both. My oven tried really hard last night and actually heated up to 270 degrees.

Simple pizza there was, excellent sugo, some Milano salami, ham and mozzarella for Izzie, pine nuts, parmesan. I think Gennaro’s recipe might now go into retirement, this one is really tasty.

Steve and Christina are coming over this weekend, so we splashed out and placed the order with Wagyu House again. There will be burgers on Saturday. But I also ordered a piece of their sirloin, 300 g of it, a bit of luxury. I cooked it this evening, alongside roast potatoes and some greens. The meat was waiting to be at room temperature, then placed onto a hot pan, no oil or anything, cooked, left to rest and only then seasoned with flaky salt and a touch of pepper. Phenomenal flavour. And the credit card £80 heavier. 🙂

First ever, how I managed to avoid ever making one of these, I don’t know. We get through 18-24 fresh farm eggs in a week in our house and yet it took “Remarkable places to eat” on the BBC to make me want to cook one. Excellent mini series, I must say, there was an episode in Venice ( “Venetians are thieves”, said our Tuscan host Marco last month), in Edinburgh- loved it, as it featured The Kitchin, one in Paris and one in San Sebastian, which is where the tortillas were made.

I used a simple recipe from BBC Good Food, with half a white onion chopped and slowly fried in quite a lot of oil, till softened but not coloured. 2 medium sized potatoes chopped quite small, cooked until soft. Then most of that oil had to be drained before 4 beaten and generously seasoned eggs were added. I also chucked in a few cherry tomatoes from the green house and some green peas leftover from Izzie’s supper. It cooked under the lid for a few minutes then with a help of a plate I turned it upside down to finish the cooking. I served it with crusty baguette, a green salad and some parma ham. We both liked it, but I would put some more flavour in it, chorizo maybe, garlic, something strong.