Fugazzeta and Chimichurri ...the best of the best!

This week, my home has smelled like in Buenos Aires....we have made Fugazzeta and Pizza Porteña. Fugazzeta is a combination between a pizza and an onion fugazza. The result is a heavenly dish that makes you want to go to Corrientes Street to continue eating Pizza Buenos Aires' style.

I found these recipes in youtube....and I can tell you....these are the real deal!

Thanks Armando Esquivel...your recipes brought us memories from Buenos Aires!

Fugazzeta

300g all purpose flour or bread flour

8g salt

10 g fresh yeast (3-4 g dry yeast)

180ml water

Olive oil 

550 grams of cheese. I used a combination of havarti and gouda. 

4 white onions (750 g) in julienne

Place the onion in a bowl and add 2 teaspoons of salt. After 30 minutes, squeeze and remove the liquid. Add pepper and oregano. Set aside.

Mix all the ingredients for the pizza dough and knead it for 5-10 minutes. Divide the dough for the base (2/3 of the dough) and the cover (1/3 of the dough). Let rise at room temperature for 1-2 hours. Preheat oven to maximum (~230°C/450°F). Roll out the base and put into an oiled mold. Place the cover dough,  and seal it around the edges. Prick the lid with a fork several times. Add the prepared onion on top. Add some grated dry cheese (Sardo type or similar)

 

Place fugazzetta in the oven at ~230°C/450°F as follows:

Lower rack for 10 minutes

Middle rack for 15 minutes

Lower rack again for 5 minutes

 Adapt these times to your oven.

Take it out of the oven and brush it with Chimichurri Pizzero.

Chimichurri Pizzero

There are not quantities.....it is a mix of: Garlic, parsley, green chives, ground chili pepper, paprika, cumin, salt, pepper, fresh chili and olive oil. Mix all together 24 hours in advance. ENJOY!!