A good pizza recipe is coming up, so hang in there all the way :-)
It may seem strange to some, but there's a little Italian hidden inside the squire. Italy's natural beauty, dramatic history, and delightful food have always fascinated him. "The women are beautiful too, but for heaven's sake, don't quote me on that, or the baroness will be furious," said the squire, as he watched the pizza dough rise to the correct airiness.
Pizza holds a special place in the family's self-perception because the squire has been responsible for in-house pizza production for the family every Friday (pretty much) year in and year out for 15 years now. This has resulted in many pizzas over the years, and along the way, inspiration has come from excursions during holidays and business trips in Italy.
When the opportunity arose, the squire bought a new oven that could reach 300 degrees Celsius, compared to the usual 250 degrees. A new wave of "oh, ah, and yum" came from family and guests, much to the chef's satisfaction.
Some claim that the squire never skimps on equipment, and he has, among other things, tried many different pizza cutters. Several of them have been brought home from trips to Italy and are presumed to have been developed by experts.
But NONE beat the roller cutter, which can now be bought in our webshop. It is extra large, with a 12 cm roller diameter. That's probably why it's used in pizzerias all over Europe and the USA.
The squire now cuts pizza slices with a big smile!
Italians are proud of their pizzas, which were originally developed by the poor in the Naples area. Great was the stir when the then Italian aristocracy was served Pizza Margherita, the now classic variant with tomato, mozzarella, and basil (the Italian colors) in honor of Queen Margherita of Savoy.
It is therefore a matter of trust and honor when an Italian shares his favorite recipe with a pale squire from Denmark. But this actually happened a couple of years ago:
Pizza al Tonno e Cipolle (with tuna and onion). Not so well known in Denmark.
Recipe for one pizza.
Make your own favorite pizza dough and roll it out.
Sprinkle mozzarella cheese over it (no tomato sauce!!)
Slice 3-4 ordinary onions thinly and lightly fry them in a pan with a few sprigs of fresh thyme.
Add a couple of teaspoons of capers, just to warm them up.
Spread the onion/capers over the pizza.
Take a can of tuna in oil (important) and spread it over the pizza.
Bake it in the oven at full heat and look forward to taking it out again.
Slice it with the Triangle pizza cutter from the Squire's webshop :-)
Enjoy your meal!
The manor owner speaks out: I make pizza every Friday
A good pizza recipe is coming up, so hang in there all the way :-)
It may seem strange to some, but there's a little Italian hidden inside the squire. Italy's natural beauty, dramatic history, and delightful food have always fascinated him. "The women are beautiful too, but for heaven's sake, don't quote me on that, or the baroness will be furious," said the squire, as he watched the pizza dough rise to the correct airiness.
Pizza holds a special place in the family's self-perception because the squire has been responsible for in-house pizza production for the family every Friday (pretty much) year in and year out for 15 years now. This has resulted in many pizzas over the years, and along the way, inspiration has come from excursions during holidays and business trips in Italy.
When the opportunity arose, the squire bought a new oven that could reach 300 degrees Celsius, compared to the usual 250 degrees. A new wave of "oh, ah, and yum" came from family and guests, much to the chef's satisfaction.
Some claim that the squire never skimps on equipment, and he has, among other things, tried many different pizza cutters. Several of them have been brought home from trips to Italy and are presumed to have been developed by experts.
But NONE beat the roller cutter, which can now be bought in our webshop. It is extra large, with a 12 cm roller diameter. That's probably why it's used in pizzerias all over Europe and the USA.
The squire now cuts pizza slices with a big smile!
Italians are proud of their pizzas, which were originally developed by the poor in the Naples area. Great was the stir when the then Italian aristocracy was served Pizza Margherita, the now classic variant with tomato, mozzarella, and basil (the Italian colors) in honor of Queen Margherita of Savoy.
It is therefore a matter of trust and honor when an Italian shares his favorite recipe with a pale squire from Denmark. But this actually happened a couple of years ago:
Pizza al Tonno e Cipolle (with tuna and onion). Not so well known in Denmark.
Recipe for one pizza.
Make your own favorite pizza dough and roll it out.
Sprinkle mozzarella cheese over it (no tomato sauce!!)
Slice 3-4 ordinary onions thinly and lightly fry them in a pan with a few sprigs of fresh thyme.
Add a couple of teaspoons of capers, just to warm them up.
Spread the onion/capers over the pizza.
Take a can of tuna in oil (important) and spread it over the pizza.
Bake it in the oven at full heat and look forward to taking it out again.
Slice it with the Triangle pizza cutter from the Squire's webshop :-)
Enjoy your meal!