Cooked pork internal temperature
How to make a Chicago pizza. Who doesn’t like pizza? If we ask this question in any gathering of friends or family, we are sure that few or no people will say that they do not love this dish so traditionally Italian that is already a little bit of everyone.
As a pizza lover, I am one of those who enjoy it and take advantage of any occasion at home to get pizzaiolo. So today I want to bring you a pizza recipe, but this time a different pizza, a Chicago pizza.
The Chicago pizza was born in Chicago, USA. It is a variety of pizza in which we will find a thick bread base and a large amount of mozzarella cheese and tomato sauce. There are two variants of Chicago pizza, one open called deep-dish pizza, and another closed by a second layer of dough, calzone type, called stuffed pizza, that is, a stuffed pizza. Today I got down to work with a stuffed Chicago pizza.
The origin of the Chicago pizza we have to look for it in 1943, in Chicago, at the hands of chef Rudy Malnati who initially devised the deep-dish pizza. The main difference with other pizzas is mainly in the dough.
Grandmother’s Galician Fabada
Yucca bread is an appetizer originally from the Ecuadorian coast and one of the most representative dishes of Ecuador. Its recipe is very simple and it is usually eaten at breakfast or snack, although it is also present on the table at lunchtime as a garnish for other stronger meals.
Yucca bread is a delicious snack very representative of Ecuadorian gastronomy that is made with cheese and yucca or tapioca starch, an exquisite combination of flavor and sponginess that will delight the palate of those who try it.
Depending on where you live, you may or may not have heard of this magnificent traditional broth from Ecuador, but can you say you know its origins? Put your knowledge to the test with this article.
Llapingachos are stuffed fried potatoes, a dish that originated in Ambato in Ecuador’s Tungurahua province. During visits to Ecuador Llapingachos are presented served with chorizo, avocado, fried egg and salad consisting of onions and tomatoes.
Baked pork cooking temperature
This recipe is totally original from the Colombian gastronomy and although it takes a little elaboration in the kitchen, the result is so delicious that it is worth it. Therefore, I encourage you to try it because you will surely repeat.
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Refried beans recipe
There is a great variety of “spoon dishes” of the traditional gastronomy that, when it is colder, we feel like a lot. This is the case of fabada asturiana, a dish made with fabes de La Granja, a type of white bean with juicy flesh that adds creaminess to the final broth.
Undoubtedly, this recipe along with the classic stewed lentils or fabes with clams, are one of the most delicious hot dishes to taste legumes, as they are prepared over low heat and the result is very tasty.
If you like warm spoon dishes, a good suggestion is the homemade chicken broth with chickpeas, which you have surely tasted at some point. In addition, soups and creams are ideal when the cold presses, like this delicious onion soup au gratin, or the classic cream of vegetables.
* If you can’t get these Asturian ingredients, you can substitute them for the ones you have at hand. You will be left with a delicious dish, but it will have other nuances different from the traditional Asturian fabada.