Let's Talk Pizza!

I have taken a long time to put this recipe in the blog, for 2 reasons mainly: 1) I wanted to come up with the best simple recipe for it 2) I am lazy as fuck… Hahaha… There are some challenges that every aspiring pizza maker must overcome (like not overdoing the sauce and go thinner on their dough) but they are easy. The point is that home made pizza, even if it is not perfect or authentic (whatever that means) it will taste considerably better than your usual take out and  will be infinitely superior to your frozen pizza. So, don’t be afraid, it will be easy and don't be lazy, it will take you little to no time.

Get your ass off the couch and get ready. Once the pizzas are done, you can sit back and relax and continue binge watching Netflix, but this time, with awesome pizzas to keep you company and making your belly feel all fuzzy and amazing!

So, here is my master Pizza Recipe, from here you can derive to whatever you want, red sauce, white sauce, cream, you can use the same dough to make Focaccia and some beautiful Panini with it, and once you understand how kneading and proving the dough is all about you will be able to get your incursion into basic bread making. Holy fuck, I'm initiating into a world of yummy thing. You are welcome!

Seriously, how awesome does that look?

Japexican goes Italian, Manicotti.

I have been meaning to write down this recipe for a long time. And this weather and mood seems perfect. Manicotti is a bit of a controversial recipe (Actually, once you have started to cook Italian and you have Italian friends you will realise that virtually ALL dishes in Italian cuisine are subject to controversies, interpretations and the fact that each friend will say that their mamma's version is the best one), some people prepare it with a pasta shell similar to cannelloni, and some other use crespelle (the Italian version of Crepes). I use the crespelle, in my opinion it gives the dish a silkier consistency and that feeling of comfort food that we all need right now!

This recipe was given to me by the mamma of a very good Italian friend of mine, and as such, I regard it as the best, so, if you disagree, you suck!

Anyways, here is my (slightly adopted version of the Mamma's recipe) Manicotti recipe.