Pizza Bianca
Ingredients
1 1/2 mugs self raising flour
about 1/2 mug luke warm water
8 tablespoons olive oil
1 clove garlic
3 sprigs rosemary
75 g grated Parmesan
75 g grated Provolone
2 medium roseval potato
50 g rocket
6 anchovy fillets
salt and pepper
Method
Preheat the oven to 220 °C. Place the flour, water, a pinch of salt and 2 tablespoons olive oil in a food processor and plus to a smooth dough. This can also be done by hand if you don't have a machine. Leave to rest for 10 minutes. Roll the dough out on a work surface, sprinkling with a little extra flour to prevent the dough from sticking. Drizzle 1 tablespoon olive oil in a frying pan. Roll the dough over a rolling pin and lay it carefully into the pan. Place the pan over medium heat and cook until the dough is cooked through, turning once during the cooking.
Strip the leaves from the rosemary stalks. Rinse the roseval potato and slice as thinly as possible. Peel and finely chop the garlic clove and place in a bowl with 2 tablespoons olive oil, about a third of the rosemary and a pinch of salt. Brush the pizza base with half the garlic oil.
If the frying pan you're using doesn't fit in the oven, transfer the pizza base to an oven tray. Spinkle over the Parmesan, Provolone and remaining rosemary, leaving a 1 cm border.
Divide the finely sliced potato evenly over the pizza and drizzle with the remaining garlic oil. Season with a touch of salt. Place in the oven for about 10 minutes, until the pizza id golden brown and the potatoes are cooked through.
Remove the pan from the oven and sprinkle over the anchovies.
Dress the rocket with olive oil. Top the pizza with the salad, drizzle all with a little extra olive oil and serve.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours
Cantinetta wine & pasta
Cantinetta, a relatively undiscovered Italian jewel, is situated on the de Clercqstraat in Amsterdam oud-west. American-born Deborah and the Dutch Claudia decided to bundle their passion for Italian food and opened the restaurant 2 years ago. Deborah’s love of Italian food comes from her great-grandmother and mother, with whom she spent many hours in kitchen. This is evident when you taste the freshly made dishes as they come out the kitchen. Locally sourced ingredients are used as much as possible and everything is made from scratch; from pasta, pizza bases and the delicious chocolate olive oil cake.
The restaurant has an industrial feel with a relaxed atmosphere, perfect for an evening of wining and dining with friends. The relatively small menu is inspired by Roman cuisine with quality dishes. The choice for antipasti also includes four homemade brick oven pizzas. The base is prepared from a yeast dough made from red berries which give the pizza’s an incredibly light and crispy texture and beautiful flavour. The toppings vary from basic – oil and sea salt (the sublime tasting base doesn’t really need anything else!), to a pomodori sauce with velvety soft mozzarella from Twente. The fresh salads served include our favourite, the Misticanza, made from an array of fresh herbs like mint, thyme, red berries and rocket. All pasta’s featured on the menu are prepared in house and fresh each day. If you love pasta Carbonara then you must order it here: the black pepper and clove-cured pork cheek in combination with the homemade pasta and farm-fresh eggs results in a perfect rendition of this classic dish. And there’s more than enough on offer for the sweet tooth among you – chocolate sea salt shortbread, lemon rhubarb cheesecake and Roman fried espresso doughnuts with Tony’s Chocolonely chocolate. All dishes can be paired with beautiful matching Italian wines.
All in all, Cantinetta is a wonderful place. Delicious dishes in combination with extremely attentive service and a relaxed atmosphere make this a place you want to come back to. The opening times are plus too - from Tuesday to Thursday till 23:00 and Friday and Saturday till 24:00.
For more information please visit Cantinetta.
Gelato Festival
A short impression of the Amsterdam Gelato Festival on the Museum Plein 8 to 10th of August 2014
Sardines in saor
Ingredients
12 fresh sardines
flour for dusting
salt and pepper
60 ml olive oil, plus extra
2 onions
2 bay leaves
150ml white wine or rice vinegar
30 g-40 g sugar, or to taste
handful toasted pinenuts
handful sultanas
pinch of ground allspice
Method
Get your fishmonger to fillet the sardines for you. If they are unable to, this is how to do it. Ensure that the guts have been removed. With the spine of the fish pointing up towards you, gently press the fish on a board to flatten. Now turn the sardine over and you should easily be able to pull out the centre bone. Try and remove any little pin bones. Rinse the fish under cold water and dry well on a clean tea towel.
Heat the olive oil in a frying pan over medium heat. Season the flour with salt and pepper. Dredge the sardines in the flour and fry in the hot olive oil until golden. Remove and drain on kitchen paper.
Slice the onions and fry gently with the bay leaves and allspice in a pan with 4 tablespoons olive oil for about 20 minutes until soft.
Add the sugar and vinegar to the onions, followed by the pine nuts and sultanas. Take a small dish and place a layer of the onions in the bottom. Then layer the sardines on top. Repeat the process finishing with a layer of onions.
It's best to let this marinate in the fridge for a couple of hours before serving.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours