ItalianRoman
Pizza with Ventricina and Braised Lamb
by Marco Rufini · 181K subscribers on YouTube
A Roman-style pizza topped with ventricina (a spreadable paste of lean pork, back lard, and aromatic herbs) and braised lamb cooked for 5 hours, finished with a drizzle of olive oil.
- Difficulty
- medium
Ingredients
3 items- VentricinaA spreadable paste of lean pork, back lard, and aromatic herbs.
- Stracotto di PecoraBraised lamb cooked for 5 hours until tender.
- Extra Virgin Olive OilExtra virgin olive oil for drizzling.
Method
- Prepare the pizza dough using tipo 1 flour and ice water. Use a 350 g dough ball per pizza.
- Stretch the dough into a disc on a floured surface.
- Bake the dough base for about 3 minutes.
- Remove from oven and spread ventricina evenly over the base.
- Add spoonfuls of the braised lamb (stracotto di pecora) over the ventricina.
- Sprinkle with pecorino cheese (if desired) and drizzle with extra virgin olive oil.
- Return to the oven and bake until the crust is golden and the toppings are hot.
- Serve immediately.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
