Author Topic: Pizza con i limoni conservati  (Read 2625 times)

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Offline dellavecchia

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Pizza con i limoni conservati
« on: August 19, 2012, 05:49:22 PM »
I preserved some little meyer lemons last month, and they came out beautifully. They have an intense lemon and salt kick. I paired the lemons with a creamy cows milk Bra Tenero from Piemonte.

John


Offline Matthew

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Re: Pizza con i limoni conservati
« Reply #1 on: August 19, 2012, 05:52:35 PM »
Absolutely stunning!

Matt

Offline norma427

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Re: Pizza con i limoni conservati
« Reply #2 on: August 19, 2012, 06:05:09 PM »
John,

Wow, that pizza sure looks beautiful!  :chef:

Norma
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parallei

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Re: Pizza con i limoni conservati
« Reply #3 on: August 19, 2012, 06:07:56 PM »
Your posts are always a visual treat John.  Thanks.

Offline Tscarborough

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Re: Pizza con i limoni conservati
« Reply #4 on: August 19, 2012, 06:11:53 PM »
Beautiful and I bet it tasted even better.

Offline deb415611

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Re: Pizza con i limoni conservati
« Reply #5 on: August 19, 2012, 06:34:01 PM »
wow, beautiful!

Offline TXCraig1

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Re: Pizza con i limoni conservati
« Reply #6 on: August 19, 2012, 06:56:28 PM »
I bet that made your tongue want to beat your brains out! (that's a complement)
Pizza is not bread.

Offline RobynB

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Re: Pizza con i limoni conservati
« Reply #7 on: August 19, 2012, 07:24:30 PM »
Gorgeous!  I don't know why, but lemons have become one of my favorite toppings for pizza.  They just brighten and heighten everything else, elevate a pizza to the next level. 

Offline jeff v

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Re: Pizza con i limoni conservati
« Reply #8 on: August 19, 2012, 07:26:18 PM »
Que buona!

Offline andreguidon

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Re: Pizza con i limoni conservati
« Reply #9 on: August 19, 2012, 07:50:39 PM »
madonna mia, che bella pizza!!
"Simplicity is the ultimate sophistication." Leonardo da Vinci


Offline BrickStoneOven

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Re: Pizza con i limoni conservati
« Reply #10 on: August 19, 2012, 08:15:19 PM »
That looks great. Was it put on pre or post bake?

Offline pizza dr

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Re: Pizza con i limoni conservati
« Reply #11 on: August 19, 2012, 09:48:09 PM »
John how did you preserve your lemons?    I have a meyer lemon tree which should start producing soon and I would love to do this

Thanks

Scot

Offline bakeshack

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Re: Pizza con i limoni conservati
« Reply #12 on: August 19, 2012, 09:53:12 PM »
Outstanding pie, John!  You can go wrong opening up your own place!   :)
« Last Edit: August 19, 2012, 10:00:01 PM by bakeshack »

Offline pizza dr

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Re: Pizza con i limoni conservati
« Reply #13 on: August 19, 2012, 09:58:51 PM »
By the way..  That pizza looks incredible. If anyone calls that "wrong" than I don't want to be "right".  ;D

Scot

Offline Pizza Napoletana

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Re: Pizza con i limoni conservati
« Reply #14 on: August 20, 2012, 06:10:12 AM »
Dear John, your pizza is spectacular and well-baked. Thank you!

Omid
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Offline pizzablogger

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Re: Pizza con i limoni conservati
« Reply #15 on: August 20, 2012, 07:26:35 AM »
Hauntingly delicious looking pizza!  :)
"It's Baltimore, gentlemen, the gods will not save you." --Burrell

Offline dellavecchia

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Re: Pizza con i limoni conservati
« Reply #16 on: August 20, 2012, 03:49:30 PM »
Thank you all for the kind words. The taste of the lemon is very sharp, but is absolutely delicious when paired with a rich cheese. They were put on pre-bake.

Making them is easy. Get some meyer lemons. Cut them into quarters but don't go all the way through to the bottom, so they open like a flower. Put a heaping tablespoon or so of kosher salt (or sea salt) into the middle of the lemon, and close the quarters in. Press them into a hipped jar (the hipped jar keeps the lemons down). Repeat until the jar is stuffed, squeezing the lemons together. Push in some black peppercorns, a stick or two of cinnamon, a bay leaf, a sprinkle of salt, and then fill with freshly squeezed lemon juice until filled. Put the top on and let sit for 2 weeks at room temp, swishing the jar every couple of days. Then put in fridge. It will keep pretty much indefinitely. Take out a quarter and slice as needed to add to soups, stews, pizza, etc. If you cook with them, they will add saltiness to the dish.

John

Offline Mangia Pizza

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Re: Pizza con i limoni conservati
« Reply #17 on: August 20, 2012, 10:27:13 PM »
Spectacular!  Congratulations......
Paolo

Offline TXCraig1

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Re: Pizza con i limoni conservati
« Reply #18 on: August 31, 2012, 10:45:52 AM »
John, drawing inspiration from your beautiful pie, I made some sweet fig an lemon preserves. I topped the pie with fresh mozz, mascarpone, and then post bake with some prosciutto and the preserves. The pie could have been made without the prosciutto as well which would also have been delicious.
Pizza is not bread.

Offline weemis

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Re: Pizza con i limoni conservati
« Reply #19 on: August 31, 2012, 11:57:24 AM »
John, drawing inspiration from your beautiful pie, I made some sweet fig an lemon preserves. I topped the pie with fresh mozz, mascarpone, and then post bake with some prosciutto and the preserves. The pie could have been made without the prosciutto as well which would also have been delicious.

i was wondering what that topping was in your garage post. thought it was caramelized onion. hard to find meyer lemons in ohio, but i'm keepin an eye out.


splendiferous pie, John! something to strive for, indeed!
Nick Gore - just a dough eyed wanderer