Fortina Pizza and Giardiniera Recipe - WFSB 3 Connecticut

Fortina Pizza and Giardiniera Recipe

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ROCKY HILL, CT (WFSB) -

Here are the recipes from Monday's show. Chef Christian Petroni from Fortina came in to teach us how to make pizza and a Giardiniera for our Better Dinners Segment.

Chef Christian is also serving as an Ambassador Chef at the Fifth Annual Greenwich WINE+FOOD Festival from September 23rd -26th. 

The Luigi Bianco Pizza

2 9oz. balls of pizza dough

10 oz. burrata

2 oz. of robiolona

3 oz. Parmesan

2 tbl. black truffle pate

Method:

Hand stretch the pizza dough into 12 inch circles.

Top with all of the cheeses, spreading them over the surface of the stretched dough, leaving a 1 in. border around the edge.

Bake on pizza stone in a 500 degree oven until cheese is bubbly and pizza dough has risen and is crispy.

Remove from oven and cut and drizzle with black truffle pate.

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Giardiniera 

1 Head of cauliflower cut into medium florets.

2 Bunches of baby carrots washed with tops cut off.

1 Bulb of fennel cut in thin wedges.

2 Fresno peppers cut in rings (seeds included).

¼ Cup kosher salt.

2 qt. White balsamic vinegar.

1 qt. Water.

2 Cups of sugar.

¼ Cup sliced garlic.

1 Sprig of thyme.

1 Sprig of rosemary.

1 Fresh bay leaf.

3 Cups of olive oil.

Method:

Clean and cut all vegetables and combine them into large mixing bowl.

Sprinkle the salt on the vegetables and toss so they are coated. Let vegetables sit in a colander over another bowl overnight.

In large sauce pot combine vinegar water and salt. Bring to boil, then lower heat to simmer for 20 minutes. 

Put vegetables into a mixing bowl and pour hot mixture on to the vegetables, cover and refrigerate overnight.

The next day strain the vegetables and put the liquid back on the stove in a sauce pot and cook until reduced to a syrup consistency. 

Pour the syrup back over the vegetables and add the garlic, herbs and olive oil.

Mix well and let marinate for at least 4 hours before serving.

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