MARGARITA RECEITA RECIPES

MARGARITA | DRINKS RECIPES | DRINKS TUBE

Margarita | Drinks Recipes | Drinks Tube image

The origin of the Margarita recipe is fiercely debated, but we think it’s got Mexico written all over it. With tequila, triple sec and fresh lime it’s tart, zingy and satisfying.

Yield 1

Number Of Ingredients 5

Ingredients

1 part Cazadores Tequila
½ part triple sec liqueur
1 whole lime juiced
1 a pinch of salt
cubed ice

Steps:

1. Chill your glass (the easiest way is to fill it with ice) 2. Put lots of ice and all of the ingredients into a shaker, then shake hard for about 30 seconds to chill the liquid really well 3. Run a lime wedge around the outside of the rim of your glass before rolling the rim in salt 4. Double strain the mix into the glass

Nutrition Facts : Calories 97 calories, FatContent 0 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0.1 g protein, CarbohydrateContent 3.4 g carbohydrate, SugarContent 3.4 g sugar, SodiumContent 0.5 g salt, FiberContent 0 g fibre

PIZZA MARGHERITA RECIPE - NYT COOKING

Pizza Margherita Recipe - NYT Cooking image

Here is the archetype of a thin-crust pizza pie, a pizza margherita adorned simply in the colors of the Italian flag: green from basil, white from mozzarella, red from tomato sauce. This pizza is adapted from the recipe used by the staff at Roberta’s restaurant in Brooklyn, who make their tomato sauce simply by whizzing together canned tomatoes, a drizzle of olive oil and a pinch of salt. The ingredients offer in their proportions what appears to be a kind of austerity — not even 3 ounces of cheese! But the result is home-cooked pizza to beat the band, exactly the sort of recipe to start a career in home pizza-making, and to return to again and again.

Provided by Sam Sifton

Total Time 15 minutes

Yield 2 servings

Number Of Ingredients 5

Ingredients

1 12-inch round of pizza dough, stretched (see recipe)
3 tablespoons tomato sauce (see note)
Extra-virgin olive oil
2 3/4 ounces fresh mozzarella
4 to 5 basil leaves, roughly torn

Steps:

Place a pizza stone or tiles on the middle rack of your oven and turn heat to its highest setting. Let it heat for at least an hour.
Put the sauce in the center of the stretched dough and use the back of a spoon to spread it evenly across the surface, stopping approximately 1/2 inch from the edges.
Drizzle a little olive oil over the pie. Break the cheese into large pieces and place these gently on the sauce. Scatter basil leaves over the top.
Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.

Nutrition Facts : @context http//schema.org, Calories 453, UnsaturatedFatContent 7 grams, CarbohydrateContent 59 grams, FatContent 15 grams, FiberContent 3 grams, ProteinContent 19 grams, SaturatedFatContent 6 grams, SodiumContent 1052 milligrams, SugarContent 2 grams

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MARGARITA | DRINKS RECIPES | DRINKS TUBE

The origin of the Margarita recipe is fiercely debated, but we think it’s got Mexico written all over it. With tequila, triple sec and fresh lime it’s tart, zingy and satisfying.
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 97 calories per serving

1. Chill your glass (the easiest way is to fill it with ice) 2. Put lots of ice and all of the ingredients into a shaker, then shake hard for about 30 seconds to chill the liquid really well 3. Run a lime wedge around the outside of the rim of your glass before rolling the rim in salt 4. Double strain the mix into the glass

See details

PIZZA MARGHERITA RECIPE - NYT COOKING

Here is the archetype of a thin-crust pizza pie, a pizza margherita adorned simply in the colors of the Italian flag: green from basil, white from mozzarella, red from tomato sauce. This pizza is adapted from the recipe used by the staff at Roberta’s restaurant in Brooklyn, who make their tomato sauce simply by whizzing together canned tomatoes, a drizzle of olive oil and a pinch of salt. The ingredients offer in their proportions what appears to be a kind of austerity — not even 3 ounces of cheese! But the result is home-cooked pizza to beat the band, exactly the sort of recipe to start a career in home pizza-making, and to return to again and again.
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Cuisine italian
Calories 453 per serving

Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.

See details

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