Tag: Latin American
Fugazza
Fugazza
Argentinian cuisine has a huge Italian influence. Fugazza is the Argentinian version of pizza; served as an appetizer or a main course. Fugazza has a thicker, airy crust, has no tomato sauce, and is topped with a ton of thinly sliced onions and mozzarella cheese. The onions are traditionally put on the fugazza raw, but you can sauté them as well. Fugazza is always baked in a pan with 1” sides or a wide cast iron skillet.
Equipment
- standing mixer
Ingredients
Pizza Dough
- 2 2/3 cup bread flour
- 5 tbsp olive oil
- 2 tsp sea salt
- 2 tsp yeast
- 1 tsp sugar
- 1 cup warm water
Toppings
- 3 tbsp olive oil
- 1 large white onion thinly sliced
- 1 tbsp oregano
- 8 oz mozzarella cheese sliced
- 1/4 cup parmesan grated
Instructions
- Mix together the yeast, sugar, and warm water. Let the mixture activate for 10 minutes until bubbly.
- Using the dough hook on a standing mixer, mix together the flour, salt, and olive oil.
- Add in the yeast mix.
- Mix on medium speed for 5 minutes until the dough forms and pulls away from the sides of the bowl.
- Place the rough ball in a bowl. Drizzle olive oil over the ball. Cover the bowl in plastic wrap and let it rise for 2 hours.
- The dough will double in size. Punch it down.
- Preheat the oven to 425 degrees. Make sure the oven rack is in the center of the oven. Lightly grease a 12” circular pan with 1” sides with olive oil. Press the dough into the pan. Let it rest.
- Heat up olive oil a large sauté pan over medium high heat. Sauté the onions for 7-8 minutes until slightly caramelized.
- Place the onions in a single layer on the dough. Sprinkle on the oregano. Bake the fugazza for 15 minutes.
- Take the fugazza out of the oven. Sprinkle with parmesan. Top with slices of mozzarella cheese. Turn on the oven’s broiler. Broil for 2 minutes.
- Let the fugazza rest for 15 minutes before serving.
Brazilian Style Collard Greens
Brazilian Style Collard Greens
When you think of collard greens, you think of how they are prepared down south: stewed with ham hocks or smoked turkey, cut with a little bit of vinegar. If you go further south, like South America, you will find that collard greens are sautéed with a ton of garlic. The Brazilian way is to cook them with diced bacon. This way of preparation only takes 10 minutes opposed to multiple hours of stewing. Collard greens pair great with any meat, especially feijoada.
Ingredients
- 1 tbsp olive oil
- 5 strips bacon chopped
- 2 bunches collard greens washed and chopped
- 5 garlic cloves minced
- salt and pepper to taste
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Cook the bacon until 3/4 of the way through.
- Add in the garlic and cook for 1 minute.
- Toss in the collard greens and sauté for 3-4 minutes. Season with salt and pepper.
Scallop Cherry Tomato Ceviche
Scallop Cherry Tomato Ceviche
This Salvadoran-style ceviche is made with bay scallops, cherry tomatoes, green onions, jalapeños, cilantro, and the juice of 6 limes. The scallops will need to marinate for at least 6 hours to let the acidity of the lime “cook” them before serving. The ceviche goes great with tortilla chips or on tostada shells.
Servings: 4
Ingredients
- 1 lb fresh bay scallops washed
- 1 pint cherry tomatoes quartered
- 4 green onions chopped
- 1 jalapeño finely chopped
- 1/3 cup cilantro chopped
- 6 limes juiced
- sea salt
Instructions
- Mix the scallops with the cherry tomatoes, green onions, jalapeño, and cilantro. Arrange in a single layer in a wide glass dish. Squeeze the juice of 6 limes over the scallops. Season with sea salt. Cover and let marinate in the refrigerator for 6 hours before serving, giving a a stir every couple of hours to ensure equal marination.
