Mona Lisa Recipes

PIZZERIA LUIGI - MONA LISA PIZZA

Steps:

• Sprinkle the yeast into a medium bowl containing 1 1/2 cups warm water (100 to 115 degrees F) and stir until yeast dissolves. Let the yeast activate for 2 to 5 minutes. Add salt and 2 cups of flour and stir until blended. Add another 1 1/2 cups of flour and blend until too stiff to stir with a spoon.
• Cut dough in half to get 2 (18-ounce) (1 ounce per inch) pieces. If you like a thick crust, increase the amount of dough per inch or reduce the size of the pizza to a 14 or 16-inch pie.
• With the dough in both hands knead (turn it inside itself so knuckles touch) to get some air pockets out and to get a round shape. Knead about 7 times. (Don't knead too hard or the dough will rip at the top). At the bottom of the dough ball seal it by twisting the dough so that it is round on top and flat and sealed on the bottom.
• Place the dough in a clean bowl (if dry, sprinkle with a little water), and cover the bowl with plastic wrap. Let the dough sit for between 30 to 60 minutes until it almost doubled in size.
• Put the dough in the refrigerator for 1 hour after it rises to gain elasticity.
• Preheat oven to 500 degrees F.
• Put the dough on a floured surface and push down on it with your fingertips to get rid of any bubbles. Use a rolling pin to flatten the dough to the size you choose.
• Transfer the dough to an oiled pizza pan or baking sheet. Or if you have a baking stone, sprinkle wooden pizza peel with flour, place dough on top and transfer directly to the stone.
• Add sauce, cheese, and toppings as desired. Keep toppings an inch away from the edge of the pie. Cook pizza for approximately 15 minutes or until the crust is golden brown.

JOCONDE CAKE

Steps:

• In a stand mixer fitted with the whisk attachment, combine the cream, confectioners' sugar, and vanilla and beat on medium speed (you read that right) until just thick-it will start to leave marks from the whisk in the cream.
• Remove the bowl from the mixer and, using the whisk attachment, continue whipping by hand for several seconds until the cream reaches the desired consistency; this way, you can ensure the mixer won't take it too far. Whipped cream is best used right away.
• Preheat the oven to 350°F. Generously grease an 11 by 16-inch jelly-roll pan, then line the bottom with greased parchment paper.
• In a large bowl, sift together the all-purpose flour and almond flour. Set aside.
• In a stand mixer fitted with the whisk attachment, whip the eggs and 1⁄2 cup sugar on high speed for about 8 minutes. The batter should be very light in color and texture. When you lift the whisk out of the mixture, the batter should form a ribbon that sits on the surface of the egg foam for several seconds. Turn the speed to medium and continue to whip for 1 minute more. Remove the bowl from the mixer and, using the whisk attachment or a rubber spatula, gently fold the almond mixture into the egg foam in three additions.
• In a clean mixer bowl with a clean whisk attachment, whip the egg whites and salt on medium speed just until they start to foam. Slowly sprinkle in the remaining 2 Tbsp sugar to create a French meringue, then whip on high speed until glossy, stiff peaks form, 1 to 2 minutes. Remove the bowl from the mixer and, using the whisk attachment or a rubber spatula, gently fold the meringue into the almond batter.
• Pour the batter into the prepared pan and spread evenly with an offset spatula.
• Bake until the cake is set and just golden on top, 12 to 15 minutes. Let the cake cool completely in the pan.
• Dust a clean kitchen towel with confectioners' sugar. Invert the joconde onto the prepared towel and carefully peel off the parchment paper.
• Cover the joconde with half of the whipped cream, then top with half of the berries.
• Using the towel to get started, roll the joconde, starting at the short end, into as tight a log as you can manage. Transfer the log to a serving platter. Cover with plastic wrap and refrigerate for 1 hour.
• Remove the log from the refrigerator, then top with the remaining whipped cream and berries. Dust with confectioners' sugar before serving.

MONA LISA

Steps:

• In a shaker, combine simple syrup, orange juice, Aperol and vodka. Add ice, cap the shaker and shake briefly. Strain the ingredients into a collins glass over fresh ice, and top with cava. Squeeze two or three lemon wedges into the drink.