a pizza with asparagus and wild garlic – Liberation

Bouffons la vie, Libé’s cooking recipescase

We take advantage of the return of wild garlic to concoct a spring pizza with Federico Schiavon, the Sardinian chef at the head of Parisian restaurants Daroco.

This Sunday, it’s Federico Schiavon, the Sardinian chef at the head of the Italian tables Daroco, in Paris, who takes us for a walk in the kitchen to concoct homemade pizzas – dough included – with spring flavors, since the asparagus is mix it with wild garlic (and burrata to stay tasty).

For three people, you will need: 20 cl of cold water, 10 g of salt, 320 g of type 45 flour, 10 g of baker’s yeast, 4 g of sugar and 10 g of olive oil for the dough ( NB: sugar and olive oil were added by the chef because the household oven does not have the same characteristics as a wood-fired oven); 250 g mozzarella, 50 g grated parmesan, 9 large green asparagus, 2 burrata, 9 wild garlic leaves, olive oil, salt and pepper for garnish.

In a large bowl, put 200 g of flour and the yeast, and mix with your fingers. Mix the water with the salt. Add the salted water to the flour little by little, while mixing with your fingers.

Add the sugar and olive oil while continuing to mix. Add the rest of the flour and continue to mix until the dough becomes homogeneous. Knead on a work surface, by hand, for fifteen minutes. Let the dough rest for ten minutes under a stretch film.

Divide the dough into three pieces of equal weight (250 g). Lightly flour the work surface and make three balls by turning the dough pieces with the flat of your hand. Arrange in a soup plate, cover with cling film, and leave to rest in the fridge for six hours.

Coarsely chop the mozzarella and set aside. Do the same with the burrata. Thinly slice (about 3 mm) the asparagus, using a mandolin, lengthwise. Cut the wild garlic leaves in thirds.

Preheat the oven to 300 degrees. Flour the work surface, and arrange the balls on it. Crush the balls with your fingers, without touching the edges, so that they remain very thick.

Gently stretch the dough, still with your fingers, by turning it, to create disks of about 30 cm in diameter. Arrange the discs on baking sheets, and garnish them with mozzarella and grated parmesan, trying to evenly cover the entire central part of the disc, excluding the edges. Cook for about five minutes. The dough should be lightly browned and the edges well puffed up.

Take out of the oven and garnish each pizza with the asparagus strips and the chopped burrata. Finish with a drizzle of wild garlic, salt and pepper.

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