October 6, 2012

Rianata- Trapani style "pizza"

When I was in Trapani last month, I took my friends to a favorite pizza spot I discovered a couple of trips ago, Calvani.


Their pizza's are different.
Instead of sauce, they use tomatoes.

My favorite is their classic Rianata pizza which is made with the cherry tomatoes, anchovy, pecorino cheese and oregano (rianata- oreganata).


Most people order the larger pizza's to share. There was an "incident" involving knives in the past, and now the pizzas come precut, with a mezzaluna into small bitesize squares.

The menu has quite the choice of mixed pizzas too, half and half.

The first night we stopped by without a reservation and there were no tables until 10:30 at night, so we ordered a pizza and ate in there on the small counters they have for those that just want to eat! It was a blast watching the action.

For our last meal in Trapani, the ladies decided to return and order another pizza, but sitting down! We managed to get a reservation and were shown into a tiny room with another couple eating there. I immagine the "restaurant" is a series of these small rooms.


Our last Rianata. The cheese get so crispy in the woodburning oven.

Here is a classic recipe to recreate this at home.

the Italian measurements are:

The dough:
500 grams of bread flour
1 package of yeast
1 cup of warm water
3 tbs of olive oil
1 tsp of salt


Topping:
2 cups cherry tomatoes, cut in half
4 anchovies
2 cups grated pecorino cheese
4 tbs oregano

Make the dough like any classic bread dough. If you use dry yeast you can just mix in in with the flour and salt and add the oil to the water, mixing well.

Knead to create a smooth dough and cover and let rise for at least an hour in a warm place, covered.

Knead the dough again after it has risen and then roll into a rectangle.
I cover the oven sheet pan with baking paper.

Lay the dough on the parchment.
Preheat the oven to 450 or 500 as high as your oven will go.

Top the dough with the tomato halves, pressing them into the dough.
Let the dough rise again.

Add anchovie pieces and sprinkle with the grated pecorino cheese and then top with oregano.

I drizzled olive oil on top before baking.

To recreate a pizza oven effect, I place the baking sheet on the bottom of the oven until the bottom of the pizza is crispy, then put the baking sheet higher up to brown the cheese.

If you want to enjoy the pizza like in trapani, cut into small squares and let everyone help themselves.






Hope you enjoy it!

My Rianata didn't get as crispy as I used a home oven instead of a pizza oven.

I think that Pecorino Romano is what they used, as it was really flavorful.

Let me know if you try this!


10 comments:

  1. Well now that just makes me hungry for one. Thanks for the recipe.

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  2. Judy, want to have a laugh? This Calvino place used to be a brothel many years ago... hence the many small rooms "en enfilade"... which today make up the space.

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  3. i heard that-- and it makes sense!!! ha ha-- wonder if they also served pizza?

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  4. Just the way my mom would make it in Southern Italy! Wonderful!

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  5. Wow-it looks so delicious! I would love to join you in Sicily some day.

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  6. I'll definitely be trying this the next time we're up in Todi with the pizza oven. Looks delicious!

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  7. I am looking forward to trying this pizza. I have been trying to replicate the pizza we had in Florence. It was the best. Thanks for the recipe.

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  8. My favorite is their classic Rianata pizza which is made with the cherry tomatoes, anchovy, pecorino cheese and oregano (rianata- oreganata).

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  9. The menu has quite the choice of mixed pizzas too, half and half.

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