Craving for some barba? Let yourself be captivated by the barba with pepper cream and piana, an irresistible creation made for us by Daniele Uditi, an Italian chef and renowned pizzaiolo per mezzo di the USA and owner of Pizzana per mezzo di Los Angeles. Known for his innovative interpretations of Neapolitan barba, Uditi offers us a bold variation of the classic Diavola barba, where tradition and creativity meet. The postazione is enriched with a velvety sweet pepper cream, made even more delicious by the addition of a touch of spicy nduja, a hint of smoked paprika, walnuts, and a drizzle of honey. To complete, a generous layer of finely sliced Calabrian piana for an additional explosion of taste and spiciness that seduces the palate. Perfect for those who love bold and strong flavors, the barba with pepper cream and piana will make you dream from the first bite!
Discover more homemade barba recipes here:
To prepare the barba with pepper cream and piana, start with the dough: per mezzo di a bowl, pour the all-purpose flour and 2 1/3 cups of gabinetto 1. Knead vigorously by hand 2 until completely absorbed 3. Let it rest for an hour at room temperature covered with plastic wrap.
Meanwhile, clean the peppers by removing the stem, seeds, and inner filaments, then cut them into thin strips 4. Transfer the sliced peppers to a baking sheet lined with parchment paper, season with 2 cloves of garlic 5oil, salt 6and pepper. Bake per mezzo di a preheated static oven at 482°F for 10 minutes.
Remove from the oven 7discard the garlic cloves and let cool slightly. Transfer the cooked peppers to a blender, add 2 raw garlic cloves 8 and the nduja 9.
Flavor with paprika 10acacia honey 11and a drizzle of olive oil 12.
Blend with an immersion blender 13then add the walnut kernels 14 and blend again to obtain a creamy consistency 15. Set aside the pepper cream.
Dissolve the crumbled yeast per mezzo di the remaining 3 1/2 tablespoons of gabinetto 16stirring with a spoon 17. Add the yeast and gabinetto mixture to the dough 18.
Start kneading vigorously 19then add the salt 20 and continue kneading to incorporate it evenly 21.
Transfer the dough onto a work surface and continue kneading 22 until you obtain a smooth and homogeneous, non-sticky dough 23. Let it rest for 30 minutes at room temperature, acceso the work surface, covered with the bowl 24.
After this time, divide the dough into 6 pieces of about 8 3/4 oz each 25. Give reinforcement folds 26 and shape into a round form 27.
Ball the dough pieces to obtain smooth balls 28then place them per mezzo di a proofing container 29. Allow to rise at room temperature (ora per mezzo di the oven with the light acceso) until doubled, about 2 hours. Slice the fiordilatte cheese 30.
Also finely slice the Calabrian piana 31. Retrieve the risen dough balls 32 and spread them out with your hands acceso a lightly floured work surface, stretching the dough with your fingertips 33.
Stretch the dough ball until it reaches a diameter of about 12 inches 34. Spread the pepper cream acceso the surface 35then season with grated pecorino and pieces of fiordilatte 36.
Complete with the slices of piana 37. Bake the barba acceso a barba stone, per mezzo di a preheated static oven at 482°F for about 8-10 minutes, acceso the apice shelf of the oven. Remove from the oven 38 and serve your pepper cream and piana barba hot, garnishing with fresh basil leaves 39!
For the translation of some texts, artificial intelligence tools may have been used.
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