Page 32 - foodservice news - July 2018

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2018 DISH OF THE YEAR
AL TAGLIO’S COTTO E FUNGHI
AL TAGLIO
102-104 Albion Street, Surry Hills NSW 2010 Phone: (02) 8021 5944 altaglio.com.au
SPONSORED BY FONTERRA PIZZA BASE
MAKES 3 - 4 PIZZA BASES
1 kg freshly stone-milled flour 700 ml water
4 g yeast
28 g salt
Tomato sauce
M E T H O D Tomakethepizzabase, combine 500 grams of flour, 500 millilitres of water and the yeast in
a large bowl and allow to rest in the fridge for 20 hours. Add the rest of the flour, water and salt. Let the dough rest for 3 hours then shape into 250 gram dough balls. Cover and let rest in the fridge for another 18 hours.
Preheat the oven to 300°C and gently stretch the pizza dough into the desired shape on a baking tray. Place in the oven for 4 minutes.
MUSHROOM CREAM
2-3 tbsp extra virgin olive oil
200 g of mixed mushrooms (enoki, Swiss brown, shiitake, bottom mushroom), finely sliced
5 garlic cloves, finely sliced Pinch of salt
Pinch of black pepper Fresh parsley
M E T H O D In a pan on medium heat, add the extra virgin olive oil before tossing the garlic for a few seconds. Then add the mushrooms and cook for 6-7 minutes, stirring constantly. Add the black pepper, salt, and fresh parsley and combine well before allowing to cool. Transfer to a food processor and blitz until creamy.
PIZZA TOPPING
Slices of roasted ham Mozzarella Japanese mayonnaise Mushroom cream Olive oil
Fresh parsley Mixed salad
T O
THE FINALISTS
• Fatto Bar & Cantina’s The Fatto (VIC)
• Woodfire Pizzeria & Cucina’s Friarelli (VIC)
A S S E M B L E On a just-baked pizza base, add mozzarella, ham, mayonnaise and mushroom cream. Cut into 8 slices and finish with a sprinkle of parsley, mixed salad in the middle, and a drizzle of olive oil.