June 02, 2021

Pane Arabo

Recipe:

Pane Arabo is one of those wonderful meals that reminds us of home in Italy. Mysteriously food is capable to transport us to specific times or places, and for us to our friends' restaurant, the Bottega in Grezzano.  Warm, precious memories are evoked of times spent together sitting around the table eating, and enjoying each others company.  Such a simple yet magical process of watching the dough hit the heat of the oven floor, while waiting with expectation for the magic to happen.  What excitement when the stretched dough quickly and magically blows up into a perfect round dome filled with hot steam.  The best part is when it is transformed and cut into crunchy wedges filled with melted mozzarella, and layered with fresh mixed greens and Prosciutto Crudo.  Don't forget a good dusting of cayenne pepper and a generous drizzle of olive oil.  Certainly an experience you will never forget.  Let's get started!

Supplies:

 Ingredients: 

  • Pizza balls  recipe
  • Prociutto Crudo 
  • Mozzarella 
  • Mixed Salad with simple vinaigrette
  • Cayenne pepper
  • Salt to taste
  • Olive oil  

    Directions:  

    1. Preheat The Marinara Pizza Oven to 750°F - 398°C.  
    2. Remove the dough balls from the refrigerator one hour before baking.
    3. Place one dough ball on a well dusted work surface and stretch the dough with a rolling pin to about 1/4" thickness.  
    4. With a quick move of the peel, pick up the stretched dough and slide off in the hot oven.  After just a few seconds of hitting this intense heat, the dough will inflate like a balloon.  Allow to stay in the oven for about 2 minutes. 
    5. Remove the inflated dough from the oven, and very carefully slice it open horizontally with a serrated knife, as shown in the video.  Take caution when cutting it open as hot steam escapes.
    6. Place pieces of mozzarella on the bottom half of the dough.  Set both pieces back into the oven just long enough for the mozzarella to melt, and the top of part of the dough to lightly toast.
    7. Remove from the oven and begin to assemble. 
    8. Add the salad tossed with a light vinaigrette over the mozzarella. 
    9. Evenly lay the Prociutto Crudo over the salad. 
    10. Generously dust everything with cayenne pepper.  You can omit the heat, but the result is not as good.
    11. Place the top back over it and add a good drizzle of olive oil, as well as a dusting of salt.
    12. Slice the pizza sandwich into fourths.  It may be a little crumbly, but it is SO delicious!  Enjoy!  
    Buon Appetito!

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