English II

Teacher Teresa Saavedra

2021
English recipes

Yared Ruby Baéz Velázquez

5° IUQ
21-9-2021
Pizza
Ingredients
for 16 servings
2 ½ cups warm water(600 mL)
1 teaspoon sugar
2 teaspoons active dry yeast
7 cups all-purpose flour(875 g), plus more for dusting
6 tablespoons extra virgin olive oil, plus more for greasing
1 ½ teaspoons kosher salt
¼ cup semolina flour(30 g)
OPTIONAL TOPPINGS
TOMATO SAUCE
28 oz canned whole tomatoes(795 g)
1 tablespoon kosher salt
MARGHERITA
tomato sauce
fresh mozzarella cheese, torn into small pieces
fresh basil leaf
TASTY’S BIANCA
extra virgin olive oil
fresh mozzarella cheese, torn into small pieces
ricotta cheese
fresh basil pesto
dried oregano
PEPPERONI
tomato sauce
fresh mozzarella cheese, torn into small pieces
spicy pepperoni slice
freshly grated parmesan cheese
Preparation
1. “Bloom” the yeast by sprinkling the sugar and yeast in the warm water. Let sit
for 10 minutes, until bubbles form on the surface.
2. In a large bowl, combine the flour and salt. Make a well in the middle and add
the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy
dough begins to form.
3. Once the flour is mostly hydrated, turn the dough out onto a clean work
surface and knead for 10-15 minutes. The dough should be soft, smooth, and
bouncy. Form the dough into a taut round.
4. Grease a clean, large bowl with olive oil and place the dough inside, turning
to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up
to 24 hours.
5. Punch down the dough and turn it out onto a lightly floured work surface.
Knead for another minute or so, then cut into 4 equal portions and shape into
rounds.
6. Lightly flour the dough, then cover with a kitchen towel and let rest for another
30 minutes to an hour while you prepare the sauce and any other ingredients.
7. Preheat the oven as high as your oven will allow, between 450-500˚F (230-
260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the
surface is flat), or cast iron skillet in the oven.
8. Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and
puree with an immersion blender, or transfer to a blender or food processor,
and puree until smooth.
9. Once the dough has rested, take a portion and start by poking the surface
with your fingertips, until bubbles form and do not deflate.
10. Then, stretch and press the dough into a thin round. Make it thinner than you
think it should be, as it will slightly shrink and puff up during baking.
11. Sprinkle semolina onto an upside down baking sheet and place the stretched
crust onto it. Add the sauce and ingredients of your choice.
12. Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes,
or until the crust and cheese are golden brown.
13. Add any garnish of your preference.
 14. Nutrition Calories: 1691 Fat: 65 grams Carbs: 211 grams Fiber: 12 grams
Sugars: 60 grams Protein: 65 grams
15. Enjoy!

Butternut Squash Agnolotti

Ingredients
4 SERVING S

½
butternut squash (about 1 pound), peeled, seeded, cut into ½-inch pieces

1
shallot, unpeeled

1
garlic clove, unpeeled

3
tablespoons olive oil

2
sprigs thyme

Pinch of red pepper flakes (optional)

20
sage leaves, divided

Kosher salt, freshly ground pepper

½
cup walnuts

2
tablespoons grated Parmesan, plus more for serving

2
tablespoons mascarpone, crème fraîche, or sour cream

1
teaspoon fresh lemon juice

Cornmeal or semolina flour (for dusting)

6
tablespoons unsalted butter

SPECIAL EQUIP MENT

A pastry bag with a ¼-inch tip; a fluted pasta cutter

Preparation
Step 1

Preheat oven to 425°. Toss squash, shallot, garlic, oil, thyme, red pepper
flakes (if using), and 4 sage leaves on a rimmed baking sheet until coated.
Season with salt and pepper; cover loosely with foil. Bake until squash and
shallot are very soft, 35–45 minutes. Transfer to a plate and let cool.

Step 2

Reduce oven temperature to 350°. Toast walnuts on baking sheet, tossing

once, until golden brown and fragrant, 8–10 minutes. Let cool and finely chop;
set aside.

Step 3

Peel shallot and garlic and discard herbs. Purée squash, shallot, garlic,
Parmesan, marscapone, and lemon juice in a food processor until smooth.
Scrape into pastry bag fitted with ¼" tip (or use a large resealable plastic bag
and cut a small opening in 1 corner).

Step 4

Set pasta maker to thickest setting; dust lightly with cornmeal. Divide dough
into 8 pieces. Working with 1 piece at a time and keeping remaining dough
wrapped in plastic as you work, flatten dough into a narrow rectangle (no wider
than mouth of machine); pass through rollers. Fold dough as needed to fit and
roll again. Repeat without folding, adjusting machine to thinner settings after
every pass and dusting with cornmeal if sticky, until pasta is 1/16" thick (setting
8 on most machines). (Alternatively, you can roll out sheets lengthwise with a
rolling pin until 1/16" thick.)

Step 5

Lightly dust work surface with cornmeal. Working with 1 length at a time and
keeping remaining dough wrapped in plastic as you work, arrange so long
side is facing you. Starting 1" from short edge and 2" from long edge closest
to you, pipe teaspoon-sized mounds of squash mixture down the length,
spacing ¾" apart. Lightly brush water around each mound. Fold the long side
closest to you over filling, extending at least 1" past filling, and press down
length to seal. Using index fingers and thumbs on both hands, pinch dough
on either side of filling, sealing dough and creating “pillow” shapes.

Step 6

Using pasta cutter or pizza cutter, trim long side of dough farthest from you
about ½" from mounds, then trim short ends to create tidy edges all around.
Discard trimmings. Cut between each mound of filling, making individual
pasta. Transfer angolotti to a cornmeal-dusted sheet tray. Repeat with
remaining dough and filling.

Step 7

Heat butter in a medium skillet over medium, swirling pan often, until butter
foams, then browns, 4–6 minutes. Remove from heat and stir in remaining 16
sage leaves.

Step 8

Meanwhile, cook angolotti in a large pot of boiling salted water, stirring

occasionally, until tender but slightly undercooked, 2 minutes. Drain, then add
to skillet with brown butter along with ½ cup pasta cooking liquid. Cook over
medium-high heat, tossing to coat, until most of the liquid has evaporated and
sauce has thickened, 2–3 minutes. Season with salt if needed. Serve topped
with grated Parmesan and reserved walnuts.

Step 9

Do Ahead: Angolotti can be made 3 months ahead. Freeze on sheet tray,

then transfer to a resealable plastic bag and keep frozen.
Referencias:

https://www.bonappetit.com/recipes/slideshow/pasta-sauce-ideas