Italian Night at Home with Tips for Perfect Taste—Pizza Margherita, Arugula Salad, Caprese, Tiramisu

Today, we’re bringing the heart of Italy to your kitchen with some classic favorites! 🇮🇹 First up is the iconic Pizza Margherita with great tips to make perfect pizza dough. 🍕 But that’s just the beginning. We’ll also dive into a refreshing Pear Salad that’s a symphony of flavors, followed by the ever-popular Caprese Salad, an embodiment of Italian simplicity and taste. 🥗 And for a grand finale, we’re whisking up a dreamy Italian Tiramisu that promises to transport you straight to the streets of Rome with every spoonful. 🍰 Savor a complete Italian Night at home comfort with our easy-to-prepare recipes—a true joy to enjoy with your loved ones!

📝 Please feel free to suggest any country-food combinations you’d like to see in the comments below.👇🏻 Your comment helps us pick the next delicious dish for our upcoming episodes!

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Caprese Salad

2 tomatoes, thick slices
2 mozzarella cheese, thick slices
2 bunches of basil
1 pinch of salt
1 pinch of black pepper
2 tablespoons balsamic glaze
200 ml olive oil

• Blanch the leaves of 1 bunch of basil. So, dip it in boiling water for 5-6 seconds and cool it in ice water. In this way, the basil will retain its colour and give both its aroma and colour better.
• Dry the basil you took out of cold water with a kitchen cloth and blend it in a food processor with 200 ml of olive oil.
• Strain the extracted oil through 2 layers of cheesecloth and heat it over low heat until it reaches 80-90 degrees. It is important that the oil does not boil or get too hot.
• Take the foam that forms on the top and bottom of the heated oil into a bowl and put the remaining oil into a squeeze bag.
• Since the specific mass of oil is lighter than water and basil pulp, the olive oil will rise to the top and the pulp will sink to the bottom. Once you remove the remaining pulp from the bottom, your green basil oil is ready.
• Arrange 1 slice of tomato and 1 slice of mozzarella on top of each other.
• Add a pinch of salt and black pepper and drizzle with green oil and balsamic glaze.

Arugula Salad with Pears

1 bunch arugula, hand-picked
Half a pear, thinly sliced
1 handful of walnuts, chopped
50g parmesan, sliced with a peeler
6-8 tablespoons of Olive Oil
3-4 tablespoons Balsamic vinegar
1 pinch of salt
1 pinch of Black Pepper

• Put arugula, pear and walnuts in a bowl.
• For the sauce, whisk olive oil, balsamic vinegar, salt and pepper and mix in a separate bowl.
• Combine the salad and sauce and put it on the plate you will serve it on.
• Place parmesan on top.

The rest of the recipes are in the comments below. ⬇️

This new year starts with a new series for the global Cuisines of the world comes to your kitchen we made it easy for you we made it very doable and a lot of fun you might ask why you guys are trying to do other countries food this

Is a legitimate question guys we have been doing our Cuisine for a while but what I wanted to do was okay for an Italian to show their food is good but sometimes for a non Italian to teach another non- Italian of the steps could be sometimes easier and more

Understandable and sometimes we replace some of the ingredients because we don’t have it at home or hard to find it in the markets around so we wanted to take you to a journey today I want to first take you to somewhere we all love in the world which is Italy Italy is a

Mediterranean country like turkey so we have the gist but they do something slightly different for example we have the P they have the pizza and the pizza and P really differ in the techniques and the understanding and the logic and I love and appreciate how they do it of

Course the pizza is there making the perfect pizza then we have the inselat Rola which is the rocket salad with pear and we have of course the Capri salad the famous one with the tomato and the mozzarella and the famous tramu which is come and pick me up Fly Me To The River

Now I’m going to take you to this journey hope you love and enjoy it the pizza is from our Bread Chef Mr Burak arak and to make the perfect Pizza everything starts with the perfect dough for the dough we need a cup to warm up the cup because it’s nowadays cold we

Put some warm water heat up the cup and then put the water and the yeast the yeast is going to wake up and when she wakes up she wants food like okay I’ve been sleeping for a while and I need food so we put a bit of sugar for her so

When she wake up she’s going to eat and then you’re going to see like bubbles like cocaa Cola bubbling inside kind of sounds will appear the most important thing is the flour you’re going to use type 0000 pizza flour what the hell does that mean the most important thing is

The protein the strength of the flour when you turn the etiquette of the package and look at the nutrients you’re going to see the protein and there’s going to be a number there if it’s 12 and above it’s something that we like it’s a stronger one when you look at it

Like a soft bread it’s 10 sometimes N9 if it’s like a b it’s eight or something the pizza flour or if you can’t find the z00 pizza flour you look at the protein and the highest number which is close to 12 is the one you need to get after the

Yeast wakes up for about 5 minutes we add the flour we put a bit of salt mix it really well take it out it’s going to be a soft and a bit sticky dough that’s what something we like then Burak beats it how he describes it is is you take the

Flower from each side like it’s a cat and then bang slap and fold fold slap and fold slap and fold and you have to do this fast if you cannot do it you can do the ordinary but slapping and folding is the Binet technique and it’s really nice

It wakes up the protein it’s like going to a gym and working on the dough when the dough works the muscles are better so the elasticity of the dough is always better and for the pizza we like that then we divide it into three equal pieces when the dough is really soft

Outside put a bit of flour put the three patties put a bit of oil on top put a dam cloth on top and put it in somewhere which doesn’t have a wind and which not so cold it shouldn’t be like a marble surface like this it could be wood like

This or if you don’t have wood you can put it onto a stove top and the window shouldn’t be open so after an hour it’s going to rise it can be a little longer it can be a little less but don’t make it less than 40 minutes meanwhile when

That’s happening you can make the sauce of the pizza for that first put a bit of olive oil with the onion and on top we put the garlic when that really smells nice we have the tomatoes put a bit of salt to the tomatoes rub the tomatoes

And add it for them to cook together to balance the acidity and the sweetness salt sugar black pepper basil and bay leaf put the tomato puree in vinegar and let it to simmer for 20 minutes then we put it to the sift or the blender if you

Like easier SI is more sticking to the original and then our sauce is going to be ready but the sauce should be cool for a while so let it cool in a place some of the Italian friends who’s going to watch will say no we don’t do that

Much of a fuss about the sauce we just like rub the tomatoes a little bit of salt and then use on the pizza that’s how it’s done 100 years ago and how should be done now you are right guys but this one becomes more tasty and this

Is something we are taste buds and joy and still some of the Italians like to do it this way as well so we chose to do it this way it doesn’t mean that we haven’t seen what you guys are doing and we respect that as well so let’s move to

Making the pizza the dough is ready we shouldn’t pick up the dough with our hands together instead we have to have like a spatula or something we put a bit of flour to that and we pick the dough like that why the dough has Rosen and if

I just like take the dough with my hand the roundness is going to be rued the bubbles on the sides which I really love will disappear then put a bit of semolina and a bit of flour and we put the dough the most fun part starts the

First one is we shouldn’t touch to the sides cuz when you cut a perfect nice Italian pizza it should be crunchy and bubbly at the outside and thin in the middle and to do that what we should do use their magical tip of their fingers make it round sometimes use one one hand

And the second hand to put the pressure really well after making it round with the side of the hands you can press and then push this way you start to make the pizza into a longer and a wider one that’s the second one I want to show you

A cool looking and fun way of how you can expand your pizza and it’s using the top of your hands you put both of your hands under the pizza then the upward action accelerates the dough so like when you move up it’s going to move faster and higher and there’s going to

Be a place where it’s going to leave your hands and be up and swirl to make that you take both of your hands and then move it up if you’re righty like me right hand goes a mid higher and the left goes back like this so right hand goes a bit up letting

The D upper and left goes down for to pick it up again like this the spin makes the the dough longer and equal without putting a pressure on the dough that’s the beautiful side then there’s this like fancy going from the back and Etc hope next year B is going

To do that for you guys One D might be ruined but then the next one you’re going to do it BR has another way for you guys if this uh movement too hard for you you can also use your arms flow your arms take one hand to door and then

Slide it on the other one and push slide and push right to left left to right this way it’s going to get wider as well thank you sir yeah so this is the most important one then we put the pizza to the pizza peel if it’s very sticky still you can put a

Bit of SEO in as well probably because we’ve done it before you won’t need it we put the tomato sauce not too much the too much is going to ruin the dough too less is not so going to be great as well put the mozzarella in big chunks it’s

Going to melt and it’s really nice now turning your oven to a stone oven is something really important as well probably in where you live there might be hardware stores or you know construction stores which sell the bottom of stone ovens they are like this they could be bigger or smaller you can

Buy these very cheap okay there are oven stones but they’re incredibly expensive and they usually break so this way you take small pieces and it’s really easier to store and you put this to one of your trays like this and put it into your oven when it’s a pizza oven the tray

Should be on the second layer and it should be close to the top like this this way we heat the stones at least half an hour before we use it before you start to make the sauce heat the oven like this if you don’t have a stone and

You want to still make the pizza it’s going to be nice but the Crunch at the bottom with this stone is going to be great so put the oven to the highest she can get 2 80 in this case if yours go to 300 use it if 250 not the end of the

World nice in around 8 minutes the pizza is going to be ready take it out first we put some black pepper some fresh basil parmesan and olive oil and it’s going to be ready to serve a nice Pizza has the thick back with a bit of Bubbles and then thin in

The middle and it’s gorgeous and Heavenly and you can eat a whole pizza and not feel guilty so let’s move to our rocket salad a nice rocket salad is great when it’s really well seasoned nothing a bit of balsamic vinegar and a bit of salt for the sauce is enough a

Nice balsamic maybe if it’s coming from a Modena region it’s really nice I see the balsamic as how soy sauce is used in Asia is what basic sauce is for Italy I believe agree or not agree please write it down that’s the seasoning usually this salad goes with rockets and a bit

Of walnuts third ingredient changes depending on the season if it’s the season of a pear it’s a season if it’s an apple apple if it’s a tomato it’s a tomato even sometimes strawberries can get in so that’s the basic rule of the salad with thin the slice whatever the

Fruits is we mix them all really nicely we season them with our hands that’s really important put the salad in the middle and then slice some some Parmesan Parmesan in itself carries the Umami you know the salt crystals in Parmesan they are a type of monod glutamat naturally

Evolved monod glutamat is a Chinese salt which increases the flavor it’s the Umami for other taste these are found in Parmesan really high organically thin slices of Parmesan increases the taste of the rocket the walnuts and everything inside even the pears so that’s how it works and why when the parmesan gets in

Everything is Heavenly it’s done let’s move to the Capri salad hope you are enjoying our new series if you want us to visit other countries from our kitchen please write down the countries you want us to visit in comments below capr salad is quite easy actually it’s the mozzarella Tomatoes mozzarella

Tomatoes the trick is there you have to first salt the tomatoes that’s really important and then you put some balsamic glaze and a bit of olive oil and it’s ready usually but what I also like and wanted fukan to do was to make a serving like your friends come and you’re going

To set the table this is the starting menu and we put a Big Tomato look at the inside there are different types of tomatoes which are like symmetric ones and there are ones like which inside is like meat there are many holes inside it’s everywhere meat and that’s really

Better to make this salad don’t forget to Salt the tomatoes it will increase the taste then we put a piece of more mozzarella what fan did wrong was to cut go back and forth on the mozzarella it should be like meat he shouldn’t have

Done it but I still kept it in the video because also sometimes mistakes are nice you should have a sharp knife and like go once and then if it’s not wholly cut go twice again but you shouldn’t go back and forth it will ruin the roundness of

The mozzarella anyways then you put it on top put a bit of basil and olive oil and glazed balsamic this way normal balsamic would do but the glazed one is going to look cooler which is like reduced balsamic in a way so it’s thicker and you can see them intact also

One thing I wanted fan to do is to make a green olive oil we Blan the Basils how hot water then cold water suddenly we dry it well put the olive oil and the Basils to the blender and make it smooth ideally Let it wait for a day and then

Sip it through clothes and then if you want it to be pure cure you can put it into a Piping Bag hang it somewhere slowly the leftover Basils are going to go down cut that part it’s going to be an incredible basil oil that you can use

For a long time and it’s going to be incredibly tasty and Incredibly nice smelling so that’s it we are not done yet for the tramu every country in the world does it in a different way there are so many different opinions about it but we’re going to come up with a nice

Recipe how do we do that first we have the egg whites and the egg yolks we separate them first mix the egg yolks with some sugar and beat it really well until what you have triples in size this way the smell of the eggs will disappear

And also the sugars are going to melt then we add the mascar pone to it but watch out guys there are different kinds of mascaron always taste your mascaron so know mascaron are going to be sweet and the sweet mascaron are going to make you mascara which is like a joker or

Something for example there are like two different mascaron and this is a bit sweet and as you can see it’s really soft and go where this one is quite strong so mix the egg yolks and the sugar with the mascaron it’s ready on the other side we get the egg whites to

The egg whites we put a bit of salt and then we start to beat it until after it starts to become really white start to add some sugar a tablespoon and you can count until 30 and then add another spoon that’s how you add your sugar

Sugar then you mix them both up when it’s totally white and when you turn it or put it on top of your head when it doesn’t fall then it means you’re ready take a spoon and add to your egg yolks and sugar mixture and the mascaron let

It be a little softer and then you add the rest and fold while you’re folding folding action is comes from the outside to inside not so harsh adding a bit at the first time and mixing is really important for everything to mix up really well the cream mixture is ready

Then we have the lady fingers in Turkish we call that cat’s tongue I don’t know where The Inspirations come from but actually it’s a very nice description called kitty cat’s tongue why cat’s tongue it’s like sand cloth for it to clean herself Etc and for other reasons

It’s not very pleasurable to tell you the truth if your cat triy to love you too much you can know and the lady finger surfac is like that one surface is more like than the other one Heaven espresso have actually for four or five espressos and then the alcohol some

People don’t put alcohol some people do I remember when I was a child we used to do it with orange leer you can put rum locally they also put wine I was really prejudiced about the wine but wine really works well it’s a nice balance some of the people who don’t like

Alcohol very much didn’t like it here but it’s your decision it’s not the end of the world if you don’t put it but you can put all these the espresso should be at least room temperature we mix it with let’s say if it’s wine wine put the lady

Finger we have to turn it all the time and then when you take it out one side that is more rough should be on top why those Hol soaks more liquid but when you turn it and let the gravity work some of them get out ruing the texture but if

It’s up it’s kept in the lady fingers so it’s really nice first put a bit of the mixture then lady fingers then mixture again lady fingers the cream mixture if you want you can make like small domes on top and then chocolate or cacao you’re liking ready at least refrigerate

For 2 hours if it’s overnight even better but at least 2 hours is needed after 2 days the lady fingers become soft we don’t like that usually in Turkey for example it’s like a big cake like this a nice good real mascarpone tramu should be a bit soft not too soft

But a bit soft and creamy that should like move through your mouth so this was our Italian men hope you enjoyed it if you’ve enjoyed it you know what to do any kind of country request you have please write below take care