Chocolate Pizza

Ingredients:

2 teaspoons butter, melted

1/4 cup chocolate-hazelnut spread (recommended: Nutella)

1/2 cup semisweet chocolate chips

2 tablespoons milk chocolate chips

2 tablespoons white chocolate chips

2 tablespoons chopped hazelnuts, toasted

1 pound homemade pizza dough, recipe follows, or purchased pizza dough

Pizza Dough:

1/2 cup warm water (105 to 110 degrees F)

2 teaspoons active dry yeast

2 cups all-purpose flour, plus more for kneading

1 teaspoon salt

3 tablespoons olive oil, plus more for bowl

Directions

Position the oven rack on the bottom of the oven and preheat to 450 degrees F.

Line a heavy large baking sheet with parchment paper. Roll out the dough to a 9-inch-diameter round. Transfer the dough to the prepared baking sheet. Using your fingers, make indentations all over the dough. Brush the dough with butter, then bake until the crust is crisp and pale golden brown, about 20 minutes. Immediately spread the chocolate-hazelnut spread over the pizza then sprinkle all the chocolate chips over. Bake just until the chocolate begins to melt, about 1 minute. Sprinkle the hazelnuts over the pizza. Cut into wedges and serve.

Pizza Dough:

Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.

Recipe courtesy of Giada De Laurentiis

Source: http://www.foodnetwork.com

Why Gordon Ramsey never lets his kids fly first class

Gordon Ramsay is known the world over for his exquisite food and his fiery television personality. His hard work and dedication to his craft has increased his net worth to an estimated $54 million, according to Forbes.

But don’t let his money fool you. Ramsay and his wife, Tana, may enjoy a few of the finer things in life, but they are working hard to ensure their children know the value of hard work.

“I’ve never been really turned on about the money,” Ramsay recently told The Telegraph. “That’s not my number one objective, and that’s reflected in the way the kids are brought up.”

Gordon Ramsay and his family

Ramsay added that he and his wife are so strict when it comes to not spoiling their children that when they travel together, their four kids — Matilda, 15, Jack and Holly, 17, and Megan, 18 — must make the journey in coach, while their parents enjoy the high life in first class.

“They don’t sit with us in first class. They haven’t worked anywhere near hard enough to afford that. At that age, at that size, you’re telling me they need to sit in first class? No, they do not. We’re really strict on that,” he said. “I turn left with Tana and they turn right and I say to the chief stewardess, ‘Make sure those little f------ don’t come anywhere near us, I want to sleep on this plane.' I worked my f------ a--- off to sit that close to the pilot and you appreciate it more when you’ve grafted for it.”

Each child, Ramsay added, is given about $50 a week to pay for their own phones and their bus fare. In addition to financial responsibilities, each of the children also learned how to cook so they understand how to feed themselves.

“They all cook as a life skill as opposed to a career,” Ramsay said. “I never want to put that onus on them. I don’t want them with a badge, going into a kitchen [with people] thinking that’s Ramsay’s daughter or that’s Ramsay’s son.”

On top of sitting in coach and having to cook despite having a world-class chef for a father, the Ramsay kids will also have to forge their own fortunes. As Ramsay said, his money is "certainly not going to them."

"I’ve been super lucky, having that career for the last 15 years in the US. Seriously, it has earned a fortune and I’ve been very lucky, so I respect everything I’ve got," he said.

Source: www.businessinsider.com

Robiola, the cheese with worms

Variant of the previous for naming only is this "formaggella" feature of Piacenza Apennines always and known in its variant (now banned by the EU) as "cheese with worms".

Ingredients: Sheep's milk

Preparation: formaggella fresh sheep (can use the cacio cheese, provolone, caciottine, pecorino or grana) whipped with milk, sugar, dry white wine, brandy or cognac, put into glass jars, covered with oil and held to season until it becomes hot flavour.

The variant with the "worms" which included the final appearance of the white worms said "saltarei" that serve to give the cheese that softness and that spicy.  The production on a commercial scale as we have said is forbidden, but is still privately prepared as was in the Middle Ages, when it was produced in our province "Casum Placentinum" or parmesan cheese, and if some form could not matured or bad, was re-used to make this Robiola.

Area of production: Apennine valleys of the province of Piacenza.

Source: http://www.tipicopiace.it