Substitute for heavy cream in baking plus#

Lemon zest and juice added at the very end bring citrusy sparkle to the dish. We also adopted Cioffi’s technique of quickly blanching the parsley before pureeing it this step is key for creating a luxurious, silky-smooth pesto with an emerald green hue. Instead of requiring a trip to an Italian specialty store, we found just a single oil-packed anchovy fillet, rinsed and patted dry, to be a good substitute.

Rather, its umami richness and full, complex flavor comes from colatura di alici, an Italian fermented anchovy condiment akin to Southeast Asian fish sauce. Cioffi uses neither nuts nor Parmesan in his incredibly savory parsley pesto. The recipe is an adaptation of one taught to us by chef Antonio Cioffi at La Vecchia Cantina in Ravello near the Amalfi Coast. Spaghetti With Parsley Pesto (Spaghetti al Pesto di Prezzemolo) Bake one at a time, reducing the baking time to 12 to 15 minutes. Continue with the recipe, allowing the dough to rest for 20 minutes before pushing it to the edges of the pans and adding half of the toppings to each pizza. Scrape half the dough onto the center of each pan. When the dough is ready, generously mist two 12-inch round pizza pans with cooking spray, then pour 1 tablespoon oil onto the center of each. Distribute evenly over the pizza, then cut into slices.įollow the recipe to make the dough and let rise. In a medium bowl, toss together the arugula, the remaining 2 tablespoons oil, the lemon juice, and ½ teaspoon each kosher salt and pepper. Carefully slide a wide spatula under the pizza, then use the spatula to help slip the pizza off the baking sheet and onto a wire rack. Bake until the surface of the pizza is golden brown and the bottom is crisped and well browned, 18 to 20 minutes. It’s fine if the dough does not completely fill the pan, but it should come close.ĭrizzle the Parmesan-cream mixture in an even layer over the top, spreading lightly if needed, and leaving a narrow border. In a liquid measuring cup, stir together the cream, Parmesan, rosemary, and ½ teaspoon pepper set aside.Īfter the dough has rested, oil your hands and, working from the center, gently push it into an even layer that extends to the edges and into the corners of the baking sheet be careful not to press out all of the air. Meanwhile, heat the oven to 500 degrees with a rack in the lowest position. Gently scrape the dough onto the center of the sheet and let rest, uncovered, for 20 minutes. When the dough is ready, generously mist a 13-by-18-inch rimmed baking sheet with cooking spray, then pour 1 tablespoon of the remaining oil onto the center of the baking sheet. Cover tightly with plastic wrap and let rise for 4 to 5 hours. Flip the dough with the spatula to oil all sides. Mist a silicone spatula with cooking spray and use it to scrape the dough into the bowl. The dough will be shiny, wet, and elastic.Ĭoat a large bowl with 1 tablespoon of the oil.

Add the table salt and mix on medium speed for another 5 minutes. Turn off the mixer and let the dough rest for 10 minutes. With the mixer running, add 1½ cups warm water (100 degrees to 110 degrees) and mix on medium speed until a sticky dough forms, about 5 minutes scrape the bowl and dough hook once during mixing. To make the dough, in a stand mixer with the dough hook, mix the flour, yeast, and sugar on medium speed until combined, about 30 seconds. ½ ounce Parmesan cheese, finely grated (¼ cup)Ĥ ounces fontina cheese, shredded (1 cup)

Substitute for heavy cream in baking plus#

4 tablespoons extra virgin olive oil, divided, plus more for oiling your hands