My Best Sicilian Pan Pizza
A simple pizza dough technique that yields a super crispy crust and a light, airy center. The flavor is outstanding too. Fermentation is room temperature so there’s no refrigeration needed.
Add some olive oil to a pan over medium-high heat. Once the oil is hot add the oyster mushrooms and saute until they catch some color and soften up a bit. Reserve the cooked mushrooms.
Drizzle in more extra virgin olive oil to the pan over medium-high heat. Once the oil is hot, add the onion and minced garlic. Saute those two items until soft (about 2 minutes), but don’t burn your garlic!
Add your farro to the pan and mix thoroughly. Cook for a few minutes so the farro gets lightly toasted.
Pour white wine into the pan and stir the mixture until all of the liquid has evaporated. Once the pan is mostly dry begin adding hot chicken stock one cup at a time while continuing to stir the farro. When the it has soaked up most of the stock add another cup of liquid. Repeat the process until most your stock is used up and the farro is 75% cooked. Check it by taking a small bite. The farrotto is ready if it’s relatively soft on the inside, but still has some “tooth” on the outside.
Now, add the broccoli rabe to the farrotto as well as the previously sauteed oyster mushrooms and stir the mixture well. If the farrotto is too tight just use some of the leftover chicken stock to loosen it up. Continue to cook over low heat for an additional 3 to 5 minutes.
Stir in the grated parmesan cheese and add the butter. Stir your farrotto a bit more aggressively to help release the grain’s starch. You’ll get a silky smooth texture that’s typical of properly cooked risotto (or farrotto).
Finish the dish with some freshly cut chives and some additional parmesan cheese.
A simple pizza dough technique that yields a super crispy crust and a light, airy center. The flavor is outstanding too. Fermentation is room temperature so there’s no refrigeration needed.
