Shrimp poached in Court Bouillon

 2 lbs shrimp -

Court Bouillon

10 cups water
1 3/4 cup white wine
1 onion, peeled and quartered
2 carrots quartered
2 stalks celery quartered
1 head of garlic halved horizontally
1/2 bunch parsley
2 bay leaves
10 peppercorns
2 teaspoon fennel seeds
1 teaspoon coriander seeds
2 tablespoons salt

Directions

Put all ingredients in a large pot. Bring to boil over high heat - lower heat and simmer uncovered for 30 minutes

Drop shrimp into liquid and turn off the heat. Cook shrimp for 2 1/2 minutes stirring occasionally or 3 minutes if shrimp are large.
Drain and cool to room temperature
Refrigerate if not using right away but bring shrimp back to room temperature 20 minutes before serving.
Serve with shrimp cocktail.

Court bouillon can be frozen.

Pizza

Ingredients for the dough

1 teaspoon sea salt
1.2 teaspoon sugar
2 1/2 cups room temperature water
1 kilogram Anna “OO” flour
1 package dry yet instant
Extra virgin oil for drizzling

Directions

In a large measuring cup combine salt ,sugar and water.
In a large mixing bowl, add 1 kilogram “OO” flour and form a well in the center. Slowly pour water mixture into well, then add yeast. Using a fork begin beating the water until yeast dissolves. Slowly incorporate the flour until dough begins to form. Place the dough onto a flat floured surface and knead until it is smooth and elastic - about 5-7 minutes. When kneading you will probably beed to add more flour as the dough will initially be sticky.
Drizzle a small amount of oil on the bottom of the bowl to prevent from sticking. Place dough into bowl. Cover with plastic wrap, cover with a blanket and allow to rise completely. I let the dough rise over night and then place the dough in the refrigerator the next day.
Any dough you are not using can be placed in the freezer.

Topping

You can use Cento San Marzano tomatoes, crushed by hand or …..
We make our own pizza sauce from plum tomatoes, peeling the skin, chopping the tomatoes, sauté a chopped onion and add to tomatoes. Add some basil leaves, a teaspoon oregano, a teaspoon thyme, salt and pepper to taste. Stir in one can of tomato paste and allow to simmer for several hours, stirring from time to time.
Preheat oven to 400 degrees Fahrenheit
Divide the dough into three balls. I use a perforated tray rather than a pizza stone. Stretch the dough ball until it forms a 14” circle (I find that nearly impossible and consequently use a rolling pin after stretching. Brush the pizza dough with olive oil and place in the oven for 2-3 minutes. Remove the pizza from the oven and spread the tomato sauce on the dough. Top with mozzarella slices, grated pecorino Romano cheese for a Neapolitan pizza. Or cooked mushrooms, sausage meat, olives halved or whatever your preference. I find 15 minutes is just about perfect.