Ethnic – Italian

Grilled Pizza – Quick and Easy

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Not too fancy, but tasty – vary it to suite your desires.  Or let everyone make there own.

Ingredients:

  • 1 premade 12″ pizza crust
  • 1 p pizza sauce
  • 8 oz mozzarella cheese (shredded)
  • 1/2 c Parmesan cheese (shredded)
  • 4 oz pepperoni
  • fresh basil leaves (optional)
  • and any additional pizza toppings you want!

Directions: 

  1. Preheat a grill to 400°, the high temp will give your pizza the crispy bottom crust.
  2. Spread pizza sauce onto the pizza crust.
    Add cheese and pepperoni.
  3. Place pizza directly onto the grill grate. You can  use cutting board or a pizza pan, (turn it upside down, place your crust on it) to slide your pizza onto the grill.
  4. Close the cover and grill for 6-10 minutes or until cheese is melted and crust is brown on the bottom.  If you don’t have a covered grill, tent the pizza with foil.
  5. Remove from grill and slice.
  6. Serve with fresh basil leaves if desired.

Serves: 4

Source: Eating on a Dime

Pizza For a Crowd

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This is pizza for a crowd!  Two chicken pizza, two vegetarian pizza, two pepperoni, two sausage, two white pizza.  You can make them (with a little help) or let the whole group participate.  Below are just some suggested ingredients and combinations.  Mix and match, add anything else – different cheese, meat, veggies, even an egg on top.

Ingredients:

  • 10           16 oz balls of pizza dough, or ready made, or in a tube, or make from scratch (see the internet) or make your own with Bisquick (see below)
  •                 cornmeal
  •                 olive oil
  • 1 #10      tomato sauce (total) (about 12 cups)
  • 1 1/2       jar roasted garlic (total)
  • 5# lb       Mozzarella cheese (total)
  • 2 lb         Parmesan cheese
  • 3 lb         chicken meat (think Costco)
  • 1/2 Jar    marinated artichoke hearts – drained
  • 1 lb         mushrooms – sliced
  • 1 lb         onion – red or yellow -thinly sliced
  • 1/2         green pepper – thinly sliced
  •  a lot       fresh basil –
  • 11           tomatoes – Roma – sliced or chopped
  • 3             small zucchinis thinly sliced
  • 1 1/2 lb   pepperoni
  • 1 1/2 lb   Italian sausage – cooked
  • 2 pkg     white/ Alfredo sauce mix
  • 1 lb        bacon – cooked, crumbled

Directions:

2 Chicken pizza: 3 lbs chicken meat, diced, 1 1/2 cup tomato sauce, roasted garlic, 2 lb Mozzarella, 7/8 cup Parmesan (or so)

2 Vegetarian pizza: green pepper, mushroom, zucchini, onion, tomatoes, 1 1/2 cup tomato sauce, roasted garlic, 2 lb Mozzarella, 7/8 cup Parmesan (or so)

2 Pepperoni pizza: pepperoni, 1 1/2 cup tomato sauce, roasted garlic, 2 lb Mozzarella, 7/8 cup Parmesan (or so)

2 Sausage pizza: sausage, 1 1/2 cup tomato sauce, roasted garlic, 2 lb Mozzarella, 7/8 cup Parmesan (or so)

2 White pizza:  Alfredo sauce, mushrooms, bacon, tomatoes, roasted garlic, 2 lb Mozzarella, 7/8 cup Parmesan (or so)

Preheat the oven 400°.

Roll out the dough to 16 inches.

Place on pizza stone or baking sheet covered with parchment paper/foil.

Sprinkle a little corn meal on stone/sheet.

Place dough round on cornmeal.

Brush with a small amount of olive oil.

Bake for about 5 minutes to firm up the surface.

Top with tomato sauce or Alfredo sauce.

Top with choice of topping – ending with cheese.  (some argue the cheese should be before the toppings – your choice.)

Bake about 15 minutes – until done.

Serves:  Each 16 oz ball makes a 16 inch circle.  You know how much you eat.

Bisquick Pizza Dough

Especially good for making pizza with kids – indestructible.  Great for making individual pizza.

Ingredients:

  • 3/4 c warm water (110° – 115°)
  • 1 pkg dry yeast
  • 2 1/2 c Bisquick
  • flour

Directions:

  1. Preheat oven 425°.
  2. Dissolve yeast in warm water.
  3. Add Bisquick and beat vigorously.
  4. Turn dough onto well floured surface and knead until smooth – about 20 times.
  5. Divide dough into 4 pieces.
  6. Roll each piece paper thin. into a circle, about 10 inches in diameter. (Letting the dough rest for a few minutes after kneading will help in rolling it out.)
  7. Place on ungreased baking sheet or in shallow pie pan.
  8. Finish with toppings.
  9. Bake for 15 – 20 minutes until crust is brown and filling hot and bubbly.

Serves: 4  Note the smaller diameter

Source: Bisquick Cook Book

Caprese Panino

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Here’s a sandwich that’s a riff on a favorite Italian street food, the delicious and simple caprese panini!

Ingredients:

  • half a loaf of ciabatta
  • pesto
  • 1 small really ripe, possibly heirloom tomato, sliced
  •  fresh mozzarella, sliced
  • torn basil leaves
  • salt

Directions:

  1. Heat the panini press, if you have one.
  2. Slice the Ciabatta in half lengthwise.
  3. Spread both inside halves with pesto.
  4. Arrange the tomato slices in a single layer on the bottom half of the bread.
  5. Sprinkle it with salt.
  6. Add the mozzarella slices.
  7. Top it with torn basil leaves.
  8. And finally, the top bread.
  9. If you have a panini press, go for it! If not, place the sandwich in a grill pan, then use a heavy flat lid to weigh it down.  If you have a waffle maker with reversible plates, use the flat side and grill it in the waffle iron.
  10. Grill the sandwich for 3-4 minutes, then flip it and grill it for another 3-4 minutes, or until the cheese starts to melt. Panini in Italy are toasted, but not really warm and gooey in the center like an American grilled sandwich; to keep it authentic, don’t go for a full melt.

Serves:  1

Source:  Sage & Simple

Alfredo Sauce

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Some Italian grandmothers saute a little garlic in the butter, some add a little nutmeg, some sprinkle with chives or parsley.  One even suggested crumbled bacon (not bad!!) Do as you wish.  It may become your “Signature Dish”.

Ingredients:

  • 1 lb Fettuccine noodles
  • 1 stick butter
  • 1 cup heavy cream
  • Salt and freshly ground black pepper
  • 2 cups freshly grated Parmesan
  • Pasta cooking water, as needed

Directions in a saucepan:

  1. In a saucepan or skillet, warm the butter and cream.
  2. Simmer about 5 minutes.
  3. Season with salt and pepper. Add the Parmesan and stir until melted.
  4. Toss to combine, thinning with pasta water if necessary.

Directions in a bowl:

  1. Cook pasta according to package directions.
  2. In a saucepan or skillet, warm butter and cream. Season with salt and freshly ground black pepper.
  3. Grate Parmesan cheese and place half of it into a large serving bowl.
  4. Pour warm butter/cream mixture over the top.  Don’t stir it. Just let it sit and get acquainted.
  5. Drain pasta and immediately pour it into the bowl.
  6. Toss a couple of times, then sprinkle in the other half of the Parmesan.
  7. Toss to combine, thinning with pasta water if necessary.
  8. Serve immediately as a main course.

 

Serves   2 cups – 6 as entre, more as sidedish.

Source:  Ree Drummond, Show: The Pioneer Woman

Tomato Basil Brushetta

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Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. It can be topped with just about anything – tomato, vegetables, cured meat, cheese or pesto.  Pronounced “brusketta”, this classic Italian appetizer is a perfect way to capture the flavors of garden ripened tomatoes, fresh basil, garlic, and olive oil. Think of it as summer on toast! 

Ingredients:

  • Rondele (or other soft flavorful  cheese)
  • Roma tomatoes – diced and drained
  • basil – whole small leaves, or diced larger ones
  • red onion – finely diced
  • garlic
  • olive oil
  • balsamic vinegar – optional
  • Regina Panetini Garlic Italian Toast (Von’s)  or any baguette, sliced and  toasted on both sides

Directions:

  1. Brush the toast with oil.
  2. Rub with cut garlic.
  3. Mix diced tomatoes, onion and basil.  You can add a little garlic, salt, pepper and balsamic vinegar if you wish.
  4. Spread a thin layer of cheese on the toast.
  5. Top with automation mixture.
  6. Serve immediately or the toast will get soggy.

Source:   Many dinners at Italian restaurants

 

 

Antipasto Bar

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Antipasto (plural antipasti) is the traditional first course of a formal Italian meal. Typical ingredients of a traditional antipasto include cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats, and vegetables in oil or vinegar.  In other words – choose what you like to nosh on and put it out!  And guess what – it could even be dinner.

  • 1 bx cherry tomatoes
  • 1 *Spiced Vegetables – carrots
  • 3 *Spiced Vegetables –  beets
  • 1 lb *pickled mushrooms
  • 1 head *marinated cauliflower
  • 1 large jar marinated artichoke hearts
  • 2 jars pickled asparagus
  • 1 ½# salami – thinly sliced
  • 1 lb mortadella
  • 1 pk provolone cheese (cut in 1/4th)
  • 1 jar pepperocini
  • 5 jars assorted olives ( or fresh)
  • 1 lb Parmesan or Mozzarella cheese cubes
  • 1 tin anchovies
  • 2 tin sardines
  • 2 bunches parsley (decoration)
  • many flat breads
  • 4 bx bread sticks
  • 1 bag garlic bagel chips
  • 2 lbs grapes
  • *Italian Cheese Triangles

Just open cans, and arrange contents artfully, garnishing with parsley and grapes.

The * items can be prepared a couple of days in advance.  The Cheese Triangles freeze.

Serves:  This quantity was an appetizer for 75 people.  You can scale it down for a smaller group.

Fake Quattro Formaggi Sauce

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When you are camping, or feeding a large group, you don’t want to mess around in the kitchen a lot.  You need simple.  Canned Alfredo sauce has almost all the ingredients you will find in Quattro Formaggi  (Four Cheese).  Take advantage of someone else grating, stirring and all that.

Ingredients:

  • 1 gal Alfredo sauce – about a #10 can if you can find it
  • 1/2 lb Gorgonzola cheese – or other mild blue cheese – crumbled

Directions:

  1. Heat the Alfredo – a crock pot works nicely.
  2. Add the blue cheese.
  3. Stir until cheese melts.

Serves:   Enough for 75 if on a pasta bar with other sauce choices.  25 if only choice.

Source:  I enjoy the people at a party, not cooking in the kitchen.  (Although, frequently the party is in the kitchen!)

Minestrone al Pesto con Formaggio

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This is a REALLY hardy soup – great for snowy winter nights.  It looks far more complicated than it really is.  The vegetables could be varied if you are missing something.
Ingredients:

  • 4 ounces ditalini or small shells
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 Tab extra virgin olive oil
  • 1 quart vegetable or chicken broth, homemade or canned
  • 1 c dry white wine
  • 1 prosciutto bone (because we all have one sitting around), or a few ounces diced prosciutto or another Italian cured meat (optional) or 1 lb Italian sausage
  • 4 to 5 cabbage leaves, thinly sliced
  • 1 carrot, thinly sliced
  • 1 (14-ounce) can diced tomatoes, or about 2 cups diced fresh tomatoes
  • 1 zucchini, sliced fairly thickly
  • 3 to 4 ounces fresh spinach leaves, coarsely chopped, or 1/2 cup cooked and drained frozen chopped spinach
  • Handful of green beans, cut into bite-sized pieces
  • 1/4 cup fresh young peas, blanched, or frozen peas (no need to defrost)
  • 1/2 cup cooked cannellini beans (canned are fine), drained
  • Large pinch of thyme, either fresh or dried
  • Salt and pepper to taste
  • 1/2 c sun-dried tomatoes
  • About 6 ounces fontina, Jack, provolone, young (medium) Asiago, or cave-aged Gruyère cheese, cut into thick, slab like slices (1/8 inch)
  • 1/2 cup pesto, homemade or store-bought
    2 to 3 ounces Parmesan, pecorino, aged Asiago, or dry Jack cheese, grated

Directions: 

  1. Cook the ditalini in a pot of rapidly boiling salted water until al dente.
  2. Drain and set aside.
  3. Brown the sausage.
  4. Cut into 1/2 inch pieces and set aside.
  5. Lightly saute the onion and garlic in the olive oil until softened, about 5 to 8 minutes.
  6. Add the broth and white wine, and if using, the bone or prosciutto.
  7. Cook for about 10 minutes.
  8. Add the sausage, cabbage, carrot, and tomatoes and continue to cook for about 30 minutes, or until the vegetables are very tender, especially the cabbage.
  9. Add the zucchini, spinach, green beans, and peas and cook for 10 to 15 minutes.
  10. Add the cannellini and thyme.
  11. Season with salt and pepper, if needed.
  12. Into each bowl place a slab of cheese, then a big spoonful of the pasta and a dab of pesto.
  13. Ladle the hot soup over it all.
  14. Sprinkle the top with Parmesan or pecorino.
  15. Serve at once!

Serves:  The recipe does not say, but it must be at least 12

Source:  Marlena Spieler’s Macaroni and Cheese, via Rich and Jenny Barkley

Marcella Hazan’s Parmesan Risotto

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Risotto is the ultimate test of patience!  No multi-tasking, no skimping on the stirring.  And it really does have to be made at the last minute. Parmesan Risotto is the purest and perhaps the finest of all risotti.  The only ingredient added to the rice and broth is Parmesan cheese.  You should never use anything except good-quality Parmesan cheese, but for this particular risotto you should make a special effort to obtain authentic, aged, Italian from the best supplier you know. Marcella Hazan will tell you so!

During truffle season in Italy, the risotto is crowned with thinly sliced fresh white truffles.  Fresh truffles are here for a few days in late November or early December  Should have a chance at a nice large truffle, do get it.   It is going to set you back a considerable amount,but you are not likely to regret it.
Ingredients:

  • 5 c homemade meat broth (or good store bought chicken broth)
  • 3 Tab unsalted butter
  • 2 Tab olive oil
  • 2 Tab onion or shallot, chopped finely
  • 1 1/2 c raw Italian Arborio Rice
  • 1/2 a heaping cup freshly grated Parmesan cheese  (use the fine grater)
  • Salt, if necessary

Directions:

  1. In a medium saucepan, bring the broth to a very slow, steady simmer on a burner near where you’ll be cooking the risotto.
  2. Put 1 tablespoon of butter, the olive oil, and the chopped onion in a broad, sturdy pot, and turn on the heat to medium high.
  3. Cook and stir the onion until it becomes translucent.
  4. Then add the rice. Stir quickly and thoroughly until the grains are coated well.
  5. Add ½ cup of simmering broth and cook the rice, stirring constantly with a long wooden spoon, wiping the sides and bottom of the pot clean as you stir, until all the liquid is gone.
  6. You must never stop stirring and you must be sure to wipe the bottom of the pot completely clean frequently, or the rice will stick to it.
  7. When there is no more liquid in the pot, add another ½ cup, continuing always to stir in the manner described above. Maintain heat at a lively pace.
  8. Begin to taste the rice after 20 minutes of cooking. It is done when it is tender, but firm to the bite. As it approaches that stage, gradually reduce the amount of liquid you add, so that when it is fully cooked, it is slightly moist, but not runny.
  9. When the rice is about 1 or 2 minutes away from being fully cooked, add all the grated Parmesan and the remaining butter.
  10. Stir constantly to melt the cheese and wrap it around the grains.
  11. Off heat, taste and correct for salt, stirring after adding salt.
  12. Serve promptly.

Serves: 4

Source:  The Classic Italian Cook Book, Marcella Hazen

 

Remy’s Ratatouille

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If you to loved the movie Ratatouille, you will love making this casserole at home! If you have not seen it, I highly recommend watching it! I promise Ratatouille will make you fall in love with joy of cooking!

Ingredients:

  • 1-2 c tomato sauce (good quality tomato basil sauce)
  • 2 garlic (cloves, minced)
  • 3-4 thyme (sprigs)
  • 2 Tab olive oil
  • 1/2 tsp chili flakes
  • 1 egg plant Or Brinjal (thin eggplant, thin sliced)
  • 1 yellow squash (thin sliced)
  • 1 zucchini (thin sliced)
  • 1 red bell pepper (thin sliced)
  • 2-3 potatoes (medium size, thin sliced)
  • salt and black pepper
  • oil spray
  • béchamel sauce

Directions:

  1. Preheat oven at 375 °.
  2. Bring 2 cups of water to rolling boil.
  3. Season with salt.
  4. Drop slice red potatoes in water and boil for 3-4minutes or until par cooked.
  5. Drain on a paper towel and set aside.
  6. While potatoes cook and cool down, slice rest of veggies – squash, bell pepper and eggplant.
  7. Spray baking dish with cooking spray.
  8. Spread layer of tomato sauce, minced garlic, thyme, red chili flakes, salt and olive oil.
  9. Mix well while still leaving well spread.
  10. Drizzle béchamel sauce on the top, swirl into the tomato sauce.
  11. Layer sliced veggies on top. Make a spiral stack of vegetable slices for presentation just like in the movie Ratatouille.
  12. Drizzle with olive oil.
  13. Sprinkle salt, thyme,and black pepper on top.
  14. Cover with parchment paper.
  15. Bake for 55-60 minutes or until all veggies are tender. You will see tomato sauce bubbling on the sides.
  16. Let it cool for 5 minutes.
  17. Serve with side of crusty bread to scoop the sauce. Enjoy!

Béchamel Sauce

Ingredients:

  • 1 Tab unsalted butter
  • 1 Tab Flour
  • 1 c milk (2% or whole milk)
  • 1/8 tsp nutmeg

Directions:

  1. Microwave 1 cup of milk in microwave safe container.
  2. Set aside
  3. Heat 1 Tab butter in sauce pan.
  4. Add 1 Tab flour and cook until raw flavor of flour goes away. 1-2 minutes. Don’t let flour turn brown.
  5. Add warm milk 1/4 cup at time and stir well to avoid lumps.
  6. Add all of milk and continue coking until sauce thickens and coat back of a spoon.
  7. Season with salt, nutmeg, and black pepper.
  8. Set aside.

Serves: 6

Source:  Chef de Home