Pizza Capodanno

Wash the lentils, place them in a pot: cover with cold water, a carrot, celery, a pinch of salt, and a pinch of fennel seed (or thyme), boil covered for one hour and half at medium heat.
Make the dough for pizza with 500g of flour and let it rise for 1 hour. Place the pork feet in a pot with plenty of cold water, bring to the boil letting it boil for one hour at medium heat ( half this time if you are using pre-cooked pork feet). Drain well and let it cool down. Spread the dough and top it with tomato puree and a pinch of salt. Add the lentils followed by slices of pork feet with chopped mozzarella. Finish with a drop of oil and a pinch of fennel seeds (or thyme). Place in the oven at 220C for 20 minutes and serve very hot.

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Dough:

Classic, see home page recipes

Topping:

Tomato purée, 200 g Vaccina mozzarella, 250 g 4 slice of pig feet Dry lentils, 200 g Half a carrot Celery Fennel seeds or thyme Olive oil

 

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Ricette riprodotte per gentile
concessione della Casa Editrice Bonechi
Realizzazione delle ricette: Elisabetta Piazzesi
Foto di proprietà dell'archivio della Casa Editrice Bonechi
eseguite da: Andrea Fantauzzo