Errico Recanati's pizza is a "cacio & pepe," blending two of his passions: knowledge of spices and wood-fired cooking. Traditionally eaten for Easter breakfast, it's also perfect for appetizers with hearty pairings.
The dish
Seven, says the cabal, is the number of infinity. And there are seven peppers present in the mythical cheese pizza by Errico Recanati, chef of the temple of grilling at Andreina, typically prepared for Easter. There's Timut for citrus notes, Sarawak, the wild green, white pepper... Obviously blended with cheese to give an extra boost. Not just any cheese, but Marche primosale from Cau & Spada company, also used in melting drops inside, but more aged. Then there's a small addition of smoked butter, useful for the development structure and airy texture. "Because I'm passionate about this specialty, which remains very compact in the Marche region. So I worked on a different leavening and attention."
The tradition is to consume it for Easter breakfast in rather thick slices, perhaps passed over the grill, garnished with hard-boiled eggs, maybe colored by the children at home, corallina, typical lard-covered salami, even lamb offal and a small omelette with mentrasto, a seasonal mix of fresh wild garlic, wild mint, and wild calamint, all chopped. A very important ritual around these parts. If, however, hunger strikes at other times, the accompaniment is a Verdicchio from Matelica or a superior from Jesi, like the Cantico della Figura by Andrea Felici. A moment of happiness sold out, which until two weeks ago could be comfortably ordered and taken away from the restaurant.
ERRICO RECANATI'S SEVEN PEPPER CHEESE PIZZA
- 500 g of flour
- 250 ml of water
- 150 g of smoked salted butter
- 2 egg yolks
- 250 g of pecorino cheese
- 10 g of malt
- 25 g of Natural yeast
- Mix of 7 peppers to taste
- Salt to taste
Method
Proceed with the direct mixing of the ingredients: mix flour, water, egg yolks, pecorino cheese, malt, and yeast. When they have combined, add the smoked butter, little by little. Finally, incorporate the spices and salt.
Place in the mold and let it rise for 3 or 4 hours. Bake at 180 °C in a static oven for 45 minutes, then lower the temperature to 165 °C for another 20 minutes.
Contacts
Andreina's Restaurant
Via Buffolareccia 14- 60025 Loreto AN
M. +39 347 957 2088
info@ristoranteandreina.it
