Category Archives: Italian

Pizza Bianca




Understanding the dynamic lifestyle and dietary changes coupled with stressful work schedules means that a family need added nourishment o combat daily challenges.  The Food Bloggers Association India and ITC group threw us a challenge with this Review Box. Aashirvaad Atta, one of India’s most trusted Atta brands in the country is committed to help the families with wholesome meal. Aashirvaad Atta with multigrain promises the goodness of six different grains – wheat, soya, channa, oats, maize and psyllium husk providing an added advantage over regular atta.

Aashirvaad the pioneer and market leader in the packaged atta segment has developed Aashirvaad Atta with Multigrains to address this aspect providing an uncompromising taste of rotis, with the wholesome goodness of grains. The extra fibre makes the food easier to digest and the extra protein in the atta helps to build strength.

I used this Atta to make the Neapolitan Pizza Bianca, in which one can taste the base with different flavours of cheese hitting the taste buds. There is no marinara sauce used in this type of pizza. I added my twist to the pizza by drizzling some spiced honey and thinly sliced apple.

So, here follows my recipe….






Makes 8 thin crust medium size Pizza.

Base – Aashirvaad Atta 500 grams, 25 grams of dry yeast, salt to taste, sugar 2 tabsp, extra virgin Olive Oil 2/3 tabsp and Milk  ¾ cups.

Toppings – 100 grams grated Parmesan cheese, 3 tabsp cream cheese, 200 grams Mozarella cheese, 200 grams Cheddar cheese, 200 grams Ricotta cheese. Fresh Basil leaves. 2 thinly sliced apples, Spiced honey (Honey induced with pepper), dehydrated garlic powder, dried oregano.


Method :

Base – Take half cup of lukewarm water in a small bowl, add sugar and dry yeast. Give it a stir and keep it covered for 15/ 20 mins for the yeast to activate. Take a big mixing bowl, pour in the Aashirvaad Atta, add salt, yeast mixture and start kneading the Atta with milk. The process of kneading takes atleast 25/30 mins. Make soft dough and drizzle some olive oil. Cover and keep it in an airtight cupboard for the dough to rise and double in size.

Toppings – Just grate all the above mentioned cheeses and keep it ready into bowls. Keep the rest of the ingredients ready too.

After an hour once the dough has risen, knock back the dough with your fist to take the air out. Divide the dough into 8 equal parts. Roll them into chapatti (circles) and roast each on a hot griddle for a couple of mins.

Preheat the oven to 250 deg. Centigrade for 15 mins.

Now place the rolled base on a wire rack of the oven, drizzle the cheeses except for the ricotta, the seasoning of garlic, oregano, place some thinly slice apples.  Grill the Pizza for 10 to 15 mins. Just before serving grate some ricotta, freshly torn basil leaves and drizzle a couple of spoons of spiced honey. Cut it and enjoy hot. The thin crispy base with different cheese, the oozing of honey is simply magical and takes you right back to the streets of Naples.





Panna Cotta


Here is my take on Panna Cotta, an Italian dessert which I made using the milk Europaea gifted by the Olive Tree Trading and Food Bloggers Association India (FBAI). Normally cream is used along with the milk for making Panna Cotta. I haven’t used cream purely because of the richness if this milk. The Panna Cotta turned out to be soft, silky , wobbly and beautiful. I used the mulberries grown in my terrace garden. It gave an altogether a different taste and look.


Europaea milk 7 cups, vanilla pods 2, vanilla sugar 2 tabspoon, gelatin 1 tabspoon. Strawberries with sauce for garnish and fresh mulberries.


Put the milk for boiling in a deep pan, slit open the vanilla pods and extract out the mushy vanilla seeds, add it to the milk. Add the sugar. Keep it aside to cool . In a small bowl add gelatin with  1/2cup of lukewarm water. Mix well and stir it in the mixture of milk and vanilla. Stir well and transfer it into small bowls or moulds. Can add strawberries to it. Allow it to cool completely and place it in the refrigerator to set for a couple of hours. To serve simply take it out of the moulds on the bed of strawberry sauce and some more strawberries or mulberries. Enjoy the wibbly wobbly fun desert.




The FBAI and Olive Tree Trading had gifted me with a hamper of their Products – olive oil, Europaea milk and Quinoa. Asked us to try these products in the daily dishes we prepare. I have been using these products in salads, pastas and dessert I make for my family. I am really impressed by the quality of these products. The milk is so rich and pure that no cream was required when I made the Panna Cotta. Also the simple pasta which I made using olive oil took us to the Italian Nonna’s kitchen. I will be sharing the Panna Cottas recipe in my next post ,in this will share the pasta recipe.


Spaghetti 1 pack, garlic 3/4 cloves finely chopped, 1 onion chopped. 1 capsicum chopped. Handful of basil. Olive oil 5/6 tabspoon. Parmesan cheese 1 cup grated. Whole wheat flour 1 tabspoon. Milk 3/4 cups. Salt and pepper as per the taste.


Boil water enough to soak the Spaghetti and cook it not fully. Leave it little uncooked / al dente. Drain and drizzle a few drops of olive oil. In a heavy bottom pan heat some olive oil and saute onions, capsicum and garlic for a few mins. Drizzle some wheat flour and stir fry till it becomes golden. Pour hot milk and let it boil into a beautiful white sauce. Add the Spaghetti and season with salt and pepper. Tear some basil and garnish. Just before serving drizzle some more olive oil and grated Parmesan cheese.

One can add meat, seafood or veggies of your choice to this pasta.