European Stars and Stripes (Newspaper) - May 02, 1978, Darmstadt, Hesse                                Page 20 the stars and stripes tuesday May 2, 1978 make your ownh22a a modern living by Craig Claiborne new York times n Nova Scotia several months Back i discovered i have much uncommon with the children of Elrio Maccioni the tall Dapper co owner Ofle Cirque restaurant in Manhattan new York and his wife. Egi. And that is a passion for homemade pizza. The discovery was made one sunday morning while most of the rest of the group including several chefs were out in the Woods Hunting wild boar. I sat in the Kitchen and watched Egi As she went about her task of making pizza. Pizza on sunday has been a tradition in our Home since i was a child i Manteca Tinl Italy she said As the squeezed a Small handful of pre soaked imported Black wild Mush rooms. My children Mario Marco and Mauro love it and if i Don t prepare pizza on sunday it s like losing a Day in the  Maccioni explained that an interest in baking came naturally to her. For her lather was and is the Best Baker in her / Home town which is. Of course one of the most famous spas in Europe a place forsaking the cure. As she sliced half a Pound of fresh Snow White mushrooms and grated a hunk of Nozzarella cheese for her mushroom pizza she said that before her marriage he had been a professional Singer and had Sung in Many places throughout the world. Including Carnegie Hall. Cooking today for tier family has become something of an avocation. She goes to Italy for several weeks each summer and always returns with. Large assortment of fresh and dried ingredients. Including Rosemary an oregano. When All the ingredients were Assem bled and readied in addition to the Mush room pizza she would Cook an Anchovy Tea made with anchovies Capers Orega to and cheese the pastry she had pre pared was divided in half and each half placed on an oiled pizza pan. She pressed it out by hand covered each round with the Savouries including the  the pizzas were taken from the oven. Her husband. Sino. Arrived. She make the Best pizza this Side of  he said he sampled a hot Mouthful. Some time later she served in addition 0 pizza a pizza Type bread called Chiocca the and a liver Pate. Plus a marvelous dish i of squads Contadino style which is to say with tomatoes red wine and Rosemary served with polenta the traditional accompaniment. For dessert there was an Excel Lent italian pie made with fresh Orange slices. Pizza dough 2v� cups flour 2 Tablespoons Olive Oil in Tablespoons envelopes dry yeast 1 cop lukewarm water 1. Place the flour in a mixing bowl an stir in the Olive Oil. 2, dissolve the yeast in the water. Stir this into the flour mixture using a wooden spoon and a plastic Spatula to scrape around the edges so that All the hour is incorporated. This will be a somewhat Sticky dough. Scrape the dough into a compact mass. Cover with a cloth and let stand in a warm place 30 minutes or longer or until irises. Yield enough dough for two 13-Inch pizza with anchovies and cheese pizza dough for two 13-Inch pizzas t Tablespoons Olive oils tinned anchovies drained and cot in half crosswise lose More anchovies if you prefer a More pronounced flavor a cup drained Capers cop Well drained canned tomatoes Cut into half Inch pieces 1 Teaspoon dried orc Guno Alt to taste t cups grated whole milk Mozzarella cheese freshly ground Pepper to taste 1 prepare the dough and let it Rise. 2. Pour two Tablespoons of Olive Oil into the Center of each of two 13-Inch pizza pans. Spread it around the Bottom and inner rim of the pans. 3. Using lightly floured fingers work the dough into a Ball. Divide it in half and. With floured fingers Pat each half into a some what thick Circle. Add one Circle of dough to the Center of each pizza pan. Using the fingers Pat and press the dough to cover the Bottom of the pans rim to rim. Cover and let stand in a warm place about half a hour. 4. Meanwhile preheat the oven to 350 de Grees. 5. Scatter equal amounts of anchovies Over the two pizzas. Sprinkle with Capers and cover with Tomato pieces. Sprinkle with oregano and just a touch of Salt. Sprinkle the grated cheese Over All and Sprinkle generously with Black  with the remaining Oil. 6. Place the pizzas in the oven and bake about is minutes or until the cheese is bub bling. Place the pans on the floor of the oven or in an electric oven on the Bottom shelf and continue baking about five min utes or until dough is Crisp on the Bottom yield 8 to 12 Servings. Pizza with mushrooms and cheese pizza dough for two 13-Inch pizzas 12 or More dried Black wild Mush rooms preferably italian 8 Tablespoons Oil pc Oil 4 cups thinly sliced fresh mushrooms my to taste2 cops grated Mongrel la cheese freshly ground Pepper to taste 1. Prepare the dough and let it Rise. 2. Place the dried mushrooms in a bowl and add warm water to cover. Let stand half an hour or longer until mushrooms 3. Pour two Tablespoons of Olive Oil into the Center of each of two 13-Inch pizza pans. Spread it around the Bottom and inner rim of the pans.4 using slightly floured fingers work the dough into a Ball. Divide it in half and. With floured fingers Pat each half into a somewhat thick Circle. Add one Circle of dough to the Center of each pizza pan. Using the fingers Pat and press the dough to cover the Bottom of the pans rim to rim. Cover and let stand in a warm place for about half an hour. 5. Meanwhile preheat the oven to 350 de Grees.6. Scatter a layer of fresh mushroom slices All o or the dough in both pans. Drain the  mushrooms and squeeze to extract most of the moisture. Shred them and scatter these Over the fresh Mush rooms. Sprinkle lightly with Salt. 7. Scatter the grated cheese Over All and Sprinkle generously with Pepper. Sprinkle the remaining Olive Oil Over All. 8. Place the pans in the oven and bake about 15 minutes or until the cheese is bub bling. Place the pans on the floor of the oven or in an electric oven on the Bottom shelf and continue baking about five min utes or until dough is Crisp on the Bottom. Yield 8 to 12 Servings. Orange tart pie pastry for a 9-or-10-Inch pie shell2 Large seedless oranges 5 thin Lemon slices i cup sugar i cup grand Mariner .4 cup Orange marmalade 1. Preheat the oven to 500 degrees. 2. Prepare the pastry. Lightly butter a nine or 10-Inch pie tin. Sprinkle with flour to coat lightly and shake out excess flour 3. Place the pastry in the Center of the pan and. Using the fingers press an sooth the dough to the edges of uie pan and up the inside rim. The layer of Doug should be As even As possible. Refrigerate until ready to use. 4 trim off and discard the ends of the oranges. Slice the oranges As thinly As pos sible. Arrange the Orange and Lemon slices in one layer in one or two baking dishes with rims. Sprinkle lightly with the sugar then with the grand marnier.5 bake the slices 10 to is minutes taking care that they do not Burn. Turn the slices and continue baking about five min utes longer or until Sticky and a bit  from the oven. 6. Reduce the oven heat to 400 degrees.7. Arrange the Orange and Lemon slices in the prepared pie tin. Arrange the neatly in overlapping circles Over the Center of the pastry.8. Melt the marmalade and Brush it Over the filling. Bake five minutes and reduce the oven heat to 350 degrees. Bake 30 to 35 minutes longer. Let  6 to 8 Servings. Egi Macc fonts pie pastry 5 Tablespoons butter 1 cup plus 2 Tablespoons floor Heap sugar grated Rind of Hall a Lemon 2 Large egg Yolks 1. Place the butter in a heavy Saucepan and place it Over Low heat until melted. Let Cool almost to room temperature.2. Place uie flour in a mixing bowl and add the sugar and Lemon Rind. Blend with wire whisk. 3. Add the eggs using the whisk an gradually add the butter stirring constantly. Using the hands blend and knead the dough until it is homogeneous and smooth. 4. When ready to use butter a � or 10-Inch Spring form pie tin and flour lightly. Shake out excess flour. Add the dough tothe Center of the pan and using the Fin Gers press and smooth the dough to the edges of the pan and up the inside rim. The layer of dough should be As even As Possi ble. When filled the pie should be baked about 30 to 35  one 9 or 10-Inch pie pastry. Chiocca a a Flat pizza bread with Olive Oil pizza Desragh for two 13-Inch pizza set cop Olive Oil v Salt to taste prepare the pizza dough and. Let it to a we on of Olive Oil teach of two 13-Inch pizza pans or use two Square or Rectanu a pan Suchla of that measures 9 by 1314 inches " Hattee seers and meanwhile preheat oven to 350 de shelf cont lie a yield 8 to 12 Servings