Egg Pizza Recipe

If you're lucky enough to be on our Oregano newsletter you'll know that we're doing a fabulous deal this April. We've got 5 delicious egg pizzas on offer and you can get any one and a glass of wine for just £12.95. I know right?!

So this week we are giving you your very own, wonderful egg pizza recipe to try at home. Crispy pancetta, fragrant mushrooms and tomatoes, with a golden egg on top - this is the breakfast pizza of champions.

Ingredients

125g of Pancetta (or smoked bacon if you prefer) cut into thin slices
40g of grated Pecorino [Romana]
3 chestnut mushrooms (cut into thin slices)
2 large tomatoes (cut into thin slices)
1 egg (or more, if you fancy it!)


Method

1) Pre-heat your oven to 220 degrees c
2) See our post for how to make pizza dough!
3) There's no sauce on  this breakfast beauty so start by scatter pancetta, tomatoes, and mushrooms evenly across pizza - making sure the pancetta has space to crisp up, try not to layer ingredients too much.
4) Cover the whole pizza with the grated pecorino cheese.
5) Pop your pizza in the oven for 4 minutes.
6) Crack your egg (or eggs) carefully into a small bowl.
7) After 4 minutes, slide your pizza out of the oven and, very gently, pour the egg onto the top.
8) Pop pizza back in the oven for 2-3 minutes or until the whites of the eggs are cooked through.
9) Take it out and enjoy while it's still hot.

And there you have it - impress your friends and family with this looks-amazing-but-is-actually-really-easy pizza or just make it for yourself when you feel like dining like a champ. And let us know how you get on! Pinterest-worthy or foodie fail, we want to see!

Risotto Ai Frutti di Mare Recipe

Now, you might not know this but... IT'S SEAFOOD MONTH AT OREGANO. Ahem. So, we've decided to furnish you lovely people with a stunning seafood recipe that you can try at home! And it's a corker: Risotto Ai Frutti di Mare. Bursting with tasty seafood but truly simple to make, this refined dish will win you major points at your next dinner party/date night. 

Preparation and Cooking time - 60mins. 

Ingredients:

600ml              vegetable or fish stock

80ml                olive oil

45g                   unsalted butter

1                       small onion, chopped

250g                 Arborio rice

125ml              dry white wine

500g                 mixed seafood (preferably mussels, calamari and prawns)

65g                   chopped plum tomatoes

65g                   fresh parsley

2.5g                  chopped garlic

1 tablespoon  extra-virgin olive oil

70g                   freshly-grated Parmigiano-Reggiano (optional)

Method

1. In a small saucepan, warm the fish or vegetable stock.
2. Add the olive oil to a large saucepan, put on a low heat.
3. Add 35g of butter and the chopped onion. Sauté by stirring occasionally for about 5 minutes until onion is tender. There should be no colour or browning).
4. Add the rice and toast lightly for 1 minute without letting the rice or onion take on any colour.
5. Add the wine and cook until almost completely absorbed. 
6. Add enough stock so it's about 1cm above the rice and bring to a simmer. 
7. Cook the risotto for about 8 minutes, stirring occasionally, until the rice has absorbed some of the liquid.
8. Add the seafood and tomatoes to the pan and stir occasionally, until the seafood is cooked and the rice is al dente (firm to the bite) for a further 6 minutes. As the rice continues to absorb the liquid, add more as needed.
9. Remove the risotto from the heat and add the parsley, garlic, olive oil, Parmigiano-Reggiano (if you're using it) and the remaining butter. Stir well to release the starches and make the risotto creamy. Season with salt and pepper and serve.

And there you have it folks! A breathtakingly sophisticated dish, which requires nothing more strenuous than stirring! Got to love it...