【英文食谱】Pizza A Casa Spicy Salsiccia by Louiechot.pptVIP

Salsiccia Pizza A Casa Spicy I got the recipe from: SeriousE Recipe Posted by Adam Kuban Photograph: Adam Kuban PPT by Louiechot 制作pizza上的Casa香辣肉末 Salsiccia Pizza A Casa Spicy This recipe comes to us from Mark Bello of Pizza a Casa, a pizzamaking school and pizza-supply store in New York City. Bello notes that for the final product, you should use coarsely ground pork with a meat-to-fat ratio of 3:1. Par-cooking it first in patty form (rather than loose in the pan) helps it retain juiciness and creates a large mass that you then break up into grape-size chunks for your pizza. Cook to just above pink. The seasoning measurements here are for 1 pound of ground pork. Size them up proportionally if youre making larger batches. 我们从纽约著名的pizza店和pizza制作学校 Pizza a Casa的Mark Bello那里得到了这份食谱。Bello提醒道，要做成最终成品，要使用肥瘦比例为1：3的猪肉粗绞肉。首先做成半成品的肉饼，这样可以保存肉汁，然后再分成大块的肉末放在pizza上。烤至刚刚熟透。 以下的调味料是按照1磅粗绞肉的分量准备的，各位自己做的时候可以据此酌情增减分量。 制作pizza上的Casa香辣肉末 serves?makes enough for 8 to 10 pizzas, active time?15 minutes, total time?15 minutes. 原料分量可以制作8-10块pizza，烹饪时间15分钟，总时间15分钟。 1 teaspoon garlic powder 1茶匙蒜粉 1 pound coarsely ground pork 1磅粗绞肉 1 tablespoon fennel seeds 1汤匙茴香 1 teaspoon sea salt 1茶匙海盐 1 teaspoon crushed red pepper flakes 1茶匙辣椒粉 In a large bowl, mix all ingredients together well. Form into a single 1-inch-thick patty, and par-cook in a skillet over medium-high heat to just above pink, about 2 minutes per side. 在大碗里把原料充分搅匀。做成一个一英寸厚的肉饼。然后在平底锅上用中火煎至略带粉红色。每面约煎2分钟。 Step 1 Break patty into grape-size nuggets, being careful not to make them too small, as the sausage will dry out. Place sausage chunks on top?of the cheese before baking your pizza. 把肉饼弄碎成葡萄大小的肉块，小心点别让肉块变得太碎，否则肉块做好就会太干了。然后在烤pizza之前，把肉块放在芝士上就完成了。 Step 2 coarsely ground 瘦肉和肥肉的比例 meat-to-fat ratio chunk 粗略地研磨 n. 大块；矮胖的人或物 vocabulary Par-cooking： Par-cooking是种特殊的烹饪手法。当我们需要二次加热某样东西的时候，第一次加热不需要将食物烧至全熟，可以用大火将外部烧熟，内部保留一定生度。这样二次加热的时候就可以获得更好的口感。例如本文所制作的肉块其实并未全熟，只是为了之后的Pizza制作提供原料。 Recipe link: Pizza A Casa Spicy Salsiccia Recipe Posted