Flip the dough over a couple of times and stretch again. Stretch the dough from the centre outwards with your fingers and the edges will rise as they incorporate air. Take one ball of pasta, press it slightly with your fingers, flour both sides and shake it lightly to remove any excess flour. Sprinkle some flour onto a tray, place the balls on top, cover them and leave them to rise for around 6 hours. Continue with the rest of the dough and make 10 balls. Hold it with one hand and fold the end bit a couple of times, cut away the ‘roll’ you have made and roll it into a ball on your palm. Leave to rest for 3’ and knead again, then cover and leave to rise for 1 hour and 30’.Ĭut off a piece of dough. Knead without stretching the dough: fold it onto itself and press slightly with your knuckles. Transfer the dough onto a lightly floured surface.
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Continue until all the flour has been added. Add another third of the flour gradually so that the dough will absorb the correct humidity and incorporate air. Incorporate the crumbled yeast into the dough. Add 1/3 of the flour knead with your hands from the bottom upwards with your fingers spread open until it is smooth but not necessarily lump-free. Pour one litre of water at room temperature (around 20 ☌) into a big bowl, then add the salt and wait for it to dissolve.
#Italian margarita plus#
Pizza Margherita Traditional Recipe For the Dough (10 pizzas)ġ.6 kg soft flour plus a bit more 50 g salt – 3 g fresh baking yeast Several scholars believe that its origins are far older and that its name comes from the flower, daisy (margherita in Italian), because of the way the mozzarella was laid out. Essentially, any fruit can be used with the addition of some sugar for a sweeter, fruitier margarita.They say pizza margherita recipe was invented in 1889 in honour of Margherita of Savoy, the Queen of Italy, by chef Raffaele Esposito of the Brandi pizzeria, with ingredients representing the colors of the Italian flag. A peach margarita follows the same simple addition of sugar and peaches. By just adding strawberries and sugar to the original margarita recipe, a strawberry margarita is born. Another popular variation comes from a 1953 issue of Esquire magazine, by suggesting using triple sec in place of Cointreau. A popular variation substitutes Cointreau for blue curacao for a “ blue margarita”.
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Variations of the margarita don’t stem too far from its basic ingredients. As legend goes, bartender Santos Cruz created the drink for the singer Peggy Margaret Lee in 1948 at the Balinese Room and named the drink after the Spanish variation of her name. The third creation myth comes from Galveston, Texas. Hernandez is remembered as introducing the drink to popularity in the 1947 La Plaza restaurant in La Jolla, California. The drink was reportedly made for Majorie King, a Ziegfeld dancer. The bartenders claimed it was Herrera who invented the drink in the Rancho La Gloria Hotel in between Tijuana and Rosarita, Mexico.
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Orozco decided to serve the mixture to the woman, named Margarita Henkel, and give the drink her name.Īnother origination story was spread by bartenders Carlos “Danny” Herrera and Albert Hernandez. This rendition states that during a slow day in Orozco’s bar, Hussong’s Cantina, in Ensenada, Mexico, the daughter of a German ambassador walked in while Orozco was experimenting with new drink mixtures. An account from 1941, claims a bartender by the name of Don Carlos Orozco as the original inventor. The earliest account of a margarita is when an Iowa newspaper editor named James Graham reported in 1936 to have discovered a cocktail in Tijuana, Mexico, that resembled the American drink, the Daisy, which is made with brandy as opposed to tequila. The only common denominator among the stories is that they all occur around the 1940’s. No one can quite agree of the origins of the margarita, making its history a mysterious one. Glasses are rimmed with salt and garnished with a lime wedge before serving.
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Frozen margaritas are blended and served, while an iced version is on the rocks. A classic margarita can be served frozen or iced and is a refreshing combination of tequila, Cointreau, and lime. The margarita cocktail is a popular drink with disputed origins. Tags: cocktail, cocktails, history, margarita.