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The loin is a fairly globalized food, but in Mendoza we boast of being their place of origin . There are multiple places to eat it, of different prices and qualities. On Arabic, homemade, French or crumb bread. Beef, pork or chicken. With vegetables, no vegetables. With ham, cheese and egg. With homemade mayonnaise and tomato sauce. The spine has multiple shapes. So many variables have the loin, that we have even put it together between two pizzas . That's how lomopizza was born.
The vast majority of Mendoza's gastronomic venues offer it. But here we're going to teach you how to do it yourself. And no prepizza. Take a few more minutes and make your own dough for pizza. Let's go to the action.
We start putting in a bowl the flour, make a hole in the middle where we will put the ungated yeast, sugar, oil and a good trickle of warm water. We add salt around the hollow, taking great care that there is no salt in it. Otherwise, our dough will not rise. We start mixing the ingredients that are in this hollow, until we see that the yeast mixture is well homogeneous.
We begin to mix everything, until a smooth and even dough remains. Let stand until it doubles in size, then knead again to degasify and separate into two buns. We place on a pizzeria each of the buns, let it stand for about 20 minutes, and then stretch well . We take to the oven , until slightly cooked the dough.
To assemble the lomopizza, first, in a frying pan, we put the loin steaks and cook them until golden but juicy, not letting them dry. Meanwhile, we put some salsa on one of the dough, making sure that it is all covered in red. We remove and put the meat on it, along with the cheese fets and previously fried eggs. We put the other dough as a lid, also cover it with crushed tomato, and then bring it to the oven for about 10 minutes. After this time, we remove from the oven and take out the lid very carefully. We do this in order to be able to add the remaining ingredients.
Now, we begin to lay the fetas of cooked ham, lettuce leaves, tomatoes and dressings. Then we put the “lid” again and, on top of it, put the mozzarella cheese into pieces and add oregans, olive oil and dressings. We bring everything back to the oven for no more than 5 minutes, because all we want is for the cheese to melt. The rest is already cooked.
Now you know the recipe for lomopizza. Surely you will be able to surprise more than one when you take care of cooking together and delight everything with this exquisite flavor. Of course you can play with the ingredients and make your lomopizza with roquefort or any variety with which pizzas are also made. Because that's what it's all about, mixing the loin with the pizza.
Publication Date: 10/09/2020
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