Abm Gozitan Open Ftira Recipes

GOZITAN - OPEN FTIRA FOR THE ABM

Steps:

• Dough:.
• Place all dough ingredients into ABM according to your machines directions.
• Set on dough cycle.
• You will end up with a soft dough.
• Place the dough in a covered bowl and place in the fridge overnight.
• Once the dough is ready cut into 4 equal size pieces.
• Preheat oven to 400°F.
• Place some flour on a flat surface and with a rolling pin roll out in the shape of your tray (Use a small rectangular tray).
• Roll the dough larger than your tray as the dough tends to spring back once placed on the tray.
• In your tray add some olive oil and sprinkle some semolina on top.
• Place the dough onto your oiled tray.
• TOPPING:.
• In small bowl mix olive oil and white wine.
• Spread over Ftira.
• Top with capers, olives, ham, onions and sage.
• Place your ftira in the oven for about 20 minutes until the edges of the dough looks golden brown.
• Serve immediately.

MG'S MALTESE GOZITAN (VEGGIE FTIRA)

Steps:

• FOR BREAD DOUGH: Combine all dry ingredients (flour, yeast, salt, sugar) in the bowl of a stand mixer. In a separate bowl, combine the olive oil and warm water. Using the paddle attachment, slowly stream the liquid mixture into the dry mixture with the mixer running on low speed. Once the dough fully comes together, stop the mixer and switch out the paddle attachment for the dough hook attachment. Run the mixer on medium speed for approximately 8 minutes to knead the dough. Remove dough from mixer and form a ball. Return the dough ball to the mixing bowl, cover it with a dish towel, and allow it to stand in a warm spot to rise for at least 3 hours. After bread dough has risen, remove the dish towel and tightly cover bowl with plastic wrap, then place the dough in the fridge overnight.
• Once the dough is ready to be used, preheat the oven to 400 degrees F, and place a large pizza stone in the oven to heat up. Remove the bowl from the fridge and place the dough on a lightly floured surface for rolling. Roll dough out into a large circle that is slightly larger than the pizza stone. Carefully remove the pizza stone from the preheated oven, brush it with a bit of olive oil, and dust it with semolina. Carefully move the rolled dough to the pizza stone, leaving the edge of the dough circle to overhang the pizza stone. Slash the center of the dough and shape with your fingers to form a hole.
• TOPPING: Brush the prepared dough with olive oil. Arrange the pan-fried potatoes on top, then the minced garlic, sautéed mushrooms, sliced tomatoes, olives, crumbled feta and sliced mozzarella. Sprinkle everything with the coarse sea salt, chili flakes and coarse ground black pepper to taste.
• Fold the overhanging dough edges upwards to make a crust. Transfer the stone back to the hot oven and allow the ftira to bake for 20 minutes, or until the crust edges are light golden brown. Remove the ftira from the oven and turn the oven off. Scatter the spinach, basil and oregano over the top, then drizzle everything with a little bit of olive oil. Return the ftira to the oven for a minute or two to lightly wilt the spinach.
• Remove the ftira from the oven, slice into portions and serve hot

ABM GOZITAN - OPEN FTIRA

Steps:

• Prepare the dough first.
• 2. Place all the dry ingredients in a large bowl and mix.
• 3. Mix together the water and oil and slowly add to the dry mixture, mixing as you go along.
• 4. You should end up with a soft dough which you can start to knead.
• 5. Knead the dough on a flat surface for about ten minutes until the dough is smooth.
• 6. Leave the dough in a covered bowl in a warm area for at least 3 hours, then cover the bowl in cling wrap and place in the fridge overnight.
• 7. Once the dough is ready cut into 4 equal size pieces.
• 8. Preheat oven to 400°F.
• 9. Place some flour on a flat surface and with a rolling pin roll out in the shape of your tray (Use a small rectangular tray).
• 10. Roll the dough larger than your tray as the dough tends to spring back once placed on the tray.
• 11. In your tray add some olive oil and sprinkle some semolina on top.
• 12. Place the dough onto your oiled tray.
• 13. Spread some olive oil on your ftira.
• 14. Add your toppings and season.

CLASSIC AMATRICIANA BUCATINI

Steps:

• Put the tomatoes into a food processor in batches and whizz to a fine pulp. Sieve into a large pan, in batches again, pressing through as much tomato as you can with a wooden spoon. Simmer for 20-30 mins until the sauce has reduced by a third to about 700ml. This homemade passata can now be frozen.
• Put the bacon or pancetta into a cold, large, heavy-based frying pan. Place over a medium heat - the fat will slowly melt and the bacon will cook. Add the whole chillies (don't worry, they come out at the end) and cook for 8-10 mins with the bacon until the bacon is sizzling and golden all over. Stir in the tomato sauce, bring to the boil and simmer for 4-5 mins.
• Meanwhile, cook the pasta, then drain well. While still hot, tip it into the sauce, sprinkle with most of the cheese and stir well. Remove the whole chillies, dish the pasta onto plates and sprinkle with the remaining cheese.