Author Topic: About beaches and Bambinas  (Read 1955 times)

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Offline PizzaBrasil

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About beaches and Bambinas
« on: January 25, 2009, 10:07:39 AM »
You know, I am a beach person.
I live in Brazil, land of spectacular beaches of any kind. There are the ones with palms, dunes and big extensions of sand fondled by the sea spume. There are the others with exuberant vegetation landed over the sea water. There are the lonely beaches where the sun is the king mastering the song of birds and there are the crowded ones, tenuous line between the ocean and the big city where healthy people show perfect brown bodies.
I had the pleasure to be in many of the Caribbean beaches with the blue-without-end waters and friendly people.
I swimed in Cancun, drinked in Saint Martain, tasted the French food in Martinique.
I played soccer in the California sands; spend lot of times in Fort Lauderdale and Miami. I was in Barcelona with the no-tops women challenging the sun.
I could testify the beauty of the beaches of stones from Italy and the wonderful slopes of the Greek islands where I believe be the perfect and most romantic place to see the sunset.
And was a full moon contemplated in the waves of the dew sea in a beach of Ubatuba that gave me the inspiration to try the ‘Bambinas’ (young girls) kind of pizza.
The Bambinas are little rounded calzones with the size of a tennis ball, made with filled pizza dough.
The ones in the pictures were made with Napolitana pizza dough and in a home oven.
I know that this was not a good combination (temp of the home oven and VPN dough). I was in the beach and the dough was resting in the refrigerator, so...
I think that a NY style dough could be a better choice to make the Bambinas, and of course, the high temperature of WFO.
Each dough ball (200/250 grams) was rolled to a round normal size pizza skin that was cross cutting, obtaining four quarters of circle dough.
Each one of these quarters was filled with a drop of olive oil (as to seal it) a full table spoon of fresh tomato sauce and cheeses and fillings like green onions, ham, gorgonzola, pepperoni and so.
The best filling, in our opinion was the one with sliced green onions, little pieces of gorgonzola and lot of catupiry (Brazilian ‘cream’ cheese, highly appreciated here). Wonderful!!!
The process of closing these quarters could be tricky at first; however no too much practice is needed. Once the quarter dough is filled, the edges of the dough are carefully stretched to the side and upward, as to form a bag and pressed together to close the bag as a sphere.
There will be a dough surplus that will be discarded (or baked as cookie). Do not be tempted to maintain this surplus in the base of the Bambinas, the secret of these ones is to maintain the mass with the same thickness.
Due to the weight of filling the final result will be filled semi-spheres kind of calzone.
Just before baking, add tomato sauce and grated parmesan to the top of the Bambinas.
Bake to the highest temperature on a stone in your home oven by three to five minutes until browned or around the 800ºF by 60 seconds in WFO.
Be carefully, the filling be hot!, and more, the Bambinas are highly addictive.
Good baking.

Luis


Offline Pete-zza

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Re: About beaches and Bambinas
« Reply #1 on: January 25, 2009, 11:49:17 AM »
Luis,

LOL. When I saw the topic of your post, I thought that another spammer had struck the forum that I would have to ban and whose post I would have to delete :-D. I was, of course, relieved when I saw "PizzaBrazil". I was then lulled into a state of nirvana by your description of the beaches and your escapades, all of which was interrupted by your discourse on The Bambinas.

Beaches and Bambinas. A nice combination.

Peter

Offline PizzaBrasil

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Re: About beaches and Bambinas
« Reply #2 on: January 25, 2009, 03:51:00 PM »
Yeah!
I forgot to write “Eat the Bambinas seating on the sand, with nude feet playing in the waves of moon lighted seas...” <g>
True is that behind baking there are different worries, happiness, feelings and intentions.
This site is great, because there is some kind of fanatic pizza masters in here. One of the best sites of any kind.
In here you could learn how to master the dough, however, if paid due attention, you could learn about any ones personalities and their way’s.
Somebody construct his/her own WFO to bring the best pizza to his/her garden. Someone brings the search of perfection in here.
Somebody helps others and there are others that are looking for help or even for company in a calm time.
I made my WFO thinking in having the best possible pizza, but in the end, I understood that was to have my family and my best friends as closest as I could, sharing happiest and delicious moments.
As long as I am member of this group, I am sharing some great memories here.
Because it is all about baking, about pizza and friendship, here and there.
And now, I will go to finish my beer, that I will not share, no... <g>

Luis

Offline David

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Re: About beaches and Bambinas
« Reply #3 on: January 25, 2009, 06:34:52 PM »
Very poetic.As someone who grew up on a small-ish Island,I'm a beach person also Luis and have had similar good fortune from the Balearics to Brazil and many points between.Your comments ring so true.Like travel (the  finest education you can ever get IMO ),my love of Pizza has opened many doors and introduced me to many generous a wonderful people,
David
If you're looking for a date... go to the Supermarket.If you're looking for a wife....go to the Farmers market

Offline andreguidon

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Re: About beaches and Bambinas
« Reply #4 on: January 26, 2009, 05:47:04 AM »
Hey Luis.... Ubatuba (nice) !!!!

Luis is right, its very nice to have family and friends around the oven, just eating the boiling pizza right out of the WFO.....

Nice Bambinas.... Next fire ill try to make some bambinas.....

have a nice stay at the beach !!!
"Simplicity is the ultimate sophistication." Leonardo da Vinci