Pizza cotechino

Pizza on New Year's Eve? Pizza all year round! Better if with a special cocktail to be tasted between one slice and another. At home, of course. It starts with the Negroni del professore 2.0, a cocktail based on spiced rum, red vermouth, bitters and smoke, proposed in combination with the "Cotechino", a reinterpretation of the classic cotechino and lentils for those who want to respect traditions, but in a completely original way.

Ingredients

1 kg flour

200 gr of sourdough

700 gr of water

12 g salt

Cotechino

Herbs

Chestnuts

Potatoes

Fennel

Steps

Knead the flour, baking powder, water and salt. Knead it well and let it rise for 24 hours in the fridge. Flour the dough a little, roll it out on the pastry board and place it on the baking sheet. Chop some boiled yellow potatoes on top and bake at 250°C in the lower part of the oven, then halfway through cooking, about 10 minutes, pass it in the center. After a total of 20 minutes, cover it with herbs and chop the boiled cotechino on top for 3 hours. Grate some chestnuts on top and garnish with fennel. Paired with a Negroni del professore 2.0

A Molecular Negroni Twisted with Beefeater London Dry Gin, Campari soaked in herbs, a mixture of 4 red vermouth and orange essential oils which is slightly carbonate using dry ice. Serve in a conical laboratory flask.