Healthy Italian Cooking at Home

Category Archives: Pizza

part3morgantowncover

As immigrants from the different regions of Italy settled throughout the various regions of the United States, many brought with them a distinct regional Italian culinary tradition. Many of these foods and recipes developed into new favorites for the townspeople and later for Americans nationwide.

Heading West

part3morgantown3

Bloomfield is a neighborhood in Pittsburgh that is referred to as Pittsburgh’s Little Italy. In the decades following 1868, Bloomfield was settled by German Catholic immigrants. Beginning around 1900, they were joined by Italians from five towns in the Abruzzi region. Descendants from both groups, with the Italians outnumbering the Germans, still give the neighborhood its character today.

The residents are diverse, as the neighborhood has a combination of working class Italian-Americans, various other European populations, African-Americans and a substantial population of college students. It is a decidedly urban neighborhood, with narrow streets and alleys packed with row houses. Liberty Avenue is the neighborhood’s main business thoroughfare.

Ciao Pittsburgh is western Pennsylvania’s longest-running online magazine covering all things Italian. They write about Italian cuisine, culture and traditions that have been passed from generation to generation. The magazine advocates for Italian-Americans and provides readers a platform to connect and unite with other Italian-Americans. Each month, they highlight the people, places, traditions and events among the Italian community with in-depth features and articles. Visit the magazine site. Here is a local recipe from a recent edition.

Nicky D Cooks: Pesci Pizzaiola

part3morgantown4

Copyright 2011  Check out Nancy’s blog.

“White Fish in herbed tomato sauce – a simple peasant dish that goes perfectly over rice pilaf, couscous or lightly dressed orzo in olive oil.”

Ingredients

  • 1 ½  lbs cod fillets or white fish fillets
  • 1 -2 cans small tomato sauce
  • 2-3 cloves garlic, minced
  • 1/4 teaspoon dried oregano
  • 1/4 cup (about) olive oil
  • 1 large onion, sliced
  • Coarse salt and fresh cracked pepper

Directions

Preheat oven to 350 degrees F. Grease the bottom of a 9×13 baking dish. Place the sliced onions on the bottom of the pan, then put fish on top of the onions. Pour a thin coat of the tomato sauce over the fish. Sprinkle oregano, garlic, salt and pepper, olive oil and cheese over the fish. Cover and bake fish in the oven about ½ hr (approximately) or until the fish is done. The fish will become white and flaky – this is when it is done.

part3morgantown

Marion County West Virginia

Italian heritage is especially strong in Mountaineer Country, where at least 11% of the population of the Mountaineer Country has Italian ancestry. Many Italians originally immigrated to West Virginia in the early twentieth century to work in the coal mines throughout the state. Specialty glass factories in this region were largely an Italian immigrant industry with factories in Fairmont, Mannington and Clarksburg. Italian stonemasons were also common in the early communities.

Today Fairmont, Clarksburg and Morgantown form a tri-city area with a strong Italian American network, where community members maintain strong family ties which often include distant relatives, godparents and family friends. Families keep in contact by gathering at significant life events, such as weddings, anniversaries and funerals.

Local organizations, like the Sons of Italy in Morgantown, provide an important meeting place for the Italian American community. These organizations promote various cultural programs. The Sons of Italy, for example, organizes an Italian language course at St. Mary’s Catholic Church in Morgantown. Morgantown is also home to the recently formed Committee for the Preservation of Italian History and Culture. This group raises money for local cultural events and sponsors historical programs of special interest to the Italian community.

One important event of the year in the region is the West Virginia Italian Heritage Festival in Clarksburg. Held in September each year, this event features traditional and contemporary Italian music and dance, bocce tournaments, homemade wine contests and plenty of Italian food. The event is a focal point statewide for the Italian American community.

part3morgantown2

Writer, filmmaker, Robert Tinnell, grew up in the small town of Rivesville, (Marion County) West Virginia, in an extended, Italian-American family.  His comic strips are based on his experiences. Robert Tinnell’s Feast of the Seven Fishes has taken on a life of its own. It began as his family’s story of Christmas Eve and became a ‘graphic novel’ or strip, telling an engaging story. Check out Robert’s blog.

Stuffed Calamari

part3morgantown1

Here’s a recipe for one of Robert’s favorite Feast of the Seven Fishes dishes as described on his blog.

You Will Need:  2-4 pounds of calamari (squid), bread crumbs, salt, pepper, fresh grated Parmesan and/or romano cheese, eggs, garlic, basil, water, milk and additional chopped up portions of  various seafood. He recommends serving them in Tomato Sauce.

How You Do It:

Remove the tentacles from the calamari, leaving only the body cavity.
Prepare a homemade tomato sauce and allow it to simmer while preparing the stuffing.

The Stuffing – In a large bowl, combine two 15 oz. cans of bread crumbs (or four cups fresh bread crumbs), one head of minced garlic, cup of milk and an egg. Add cheese to preference and chopped seafood. Mix by hand until you get a thick moist mixture; add more milk if necessary.

Now, take the stuffing and fill each calamari tube (tight but not too tight) and place in an olive oiled casserole dish. Lay the stuffed calamari in rows.
Drizzle the stuffed calamari with olive oil and cheese, then pour your sauce over top the entire dish.
Cover with foil and place in an oven that’s been pre-heated to 450 degrees F for about an hour.

part3morgantown6

Brier Hill is a neighborhood in Youngstown, Ohio, that was once viewed as the city’s “Little Italy” district. The neighborhood, which was the site of the city’s first Italian settlement, stretches along the western edge of Youngstown’s lower north side and encircles St. Anthony’s Church, an Italian-American Roman Catholic parish. Each year, at the end of August, the Brier Hill Fest attracts thousands of visitors from Northeast Ohio and Western Pennsylvania.

The neighborhood was the birthplace of “Brier Hill pizza”, a home-style recipe with origins in the Basilicata region of Italy. Brier Hill pizza is prepared with a generous amount of thick “Sunday sauce”, bell peppers and romano cheese, as opposed to the more typical mozzarella topping. It is one of several dishes the Youngstown area prides itself upon, in much the same way New Yorkers value their distinctive thin-crusted New York-style pizza.

According to Tony Trolio, the organizer of the Brier Hill Memorial Tribute Plaque project, most of the Italians that lived in Brier Hill all came from the same area in Italy; Colobraro, Provincia, Matera and Basilicata. “My parents, Antonio and Nicolette Trolio, came to America in 1922,” said Trolio, who added that they lived on Pershing Street, near St. Anthony’s. Sharing that his father, who was a plumber, continued all of the traditional Italian customs, including having a huge garden and making homemade wine and sausage. Trolio added, “My mother, like all the mothers, made pizza.” He added however, that his mother made and sold about 300 pizzas every week. “We bought boxes for her and called it Mama Mia’s Pizza.”

“I wrote two books about Brier Hill and, in fact, I claimed to be the first one to come up with the name Brier Hill Pizza,” said Trolio, adding that he also led the move to have four road signs installed claiming Brier Hill as the first Italian settlement in Youngstown. “This exciting event brings our tribute to our parents and neighborhood full cycle with two books written, four historic road signs installed honoring Youngstown’s first Italian immigrants and, finally, the memorial plaque,” said Trolio. The plaque is installed next to the parish’s cornerstone on the outside of the church where Trolio said he received his first communion, was confirmed, married and from where many of his family members funeral masses were held. (http://www.towncrieronline.com/)

 Steve and Marian DeGenaro in the kitchen at St Anthony Church in Youngstown Friday 4-24-09. They and about 25 volunteers make and sell several hundred pizza's/week as a church fundraiser. See more at: http://www.vindy.com/photos


Steve and Marian DeGenaro in the kitchen at St Anthony Church in Youngstown Friday 4-24-09. They and about 25 volunteers make and sell several hundred pizza’s/week as a church fundraiser. See more at: http://www.vindy.com/photos

St. Anthony’s Church still sells its Brier Hill pizza by the pie on most Friday mornings. It is a simple recipe consisting of red sauce, red/green peppers and romano cheese. It was a pizza that many early southern Italian immigrants could make from ingredients grown in their own backyards. Many years later, it has become a source of pride for a city that takes food very seriously. There are lots of great places in Youngstown that sell their own version of this style of pizza. However, for the real deal, you need to get a pie at St. Anthony’s church.

Modarelli Baking Company posted a recipe for the Brier Hill sauce on their Facebook page and writes:

“For those of you who aren’t familiar with Brier Hill Pizza… It’s a ‘style’ of pizza that originated in a Youngstown, Ohio neighborhood called Brier Hill just uphill from Youngstown Sheet and Tube. It was a neighborhood of Italian immigrants including my grandparents. From this neighborhood emerged a unique style of pizza that is Now called Brierhill. It was made from their gardens with tomatoes, peppers and garlic and had only pecorino romano cheese on top.”

This will make 2 – 12” or 4 – 6” pizzas

Sauce

  • 2 large cans crushed tomatoes
  • 1 large can tomato puree
  • Dried Basil, .about 1-2  teaspoons
  • Dried Oregano, about 1/4 teaspoon
  • Dried Parsley, about 1/2 teaspoon
  • 4 Bell peppers (2 red & 2 green) chopped 1/2”- 1” chunks
  • 2- 4 large cloves garlic
  • Olive Oil
  • Romano cheese
  • …and MY secret ingredient 2-3 in. chunk pepperoni
  • Favorite pizza dough crust/shell, see recipe below

Directions

Slowly brown garlic in olive oil in a saucepan…when it starts getting soft and slightly yellow-i crush it with the back of a spoon and let it get a darker yellow.
Add peppers and let it cool slightly before putting sauce in or it will ”sizzles” at you.
Add tomatoes, herbs and pepperoni chunk and bring to boil then simmer on low heat for at least 45 min. You can pull out garlic when done.
“Sometimes I add 1 hot pepper sliced in half or put in hot pepper seeds while cooking. Sometimes I will add some onion powder and garlic powder (1 teaspoon each and some seasoned salt ¼ teaspoon).”

Spread sauce/peppers on pizza dough, sprinkle on a generous amount of grated pecorino romano cheese and bake.

Pizza Dough

  • 1-1/2 cup warm water (100* to 105* F)
  • 2 tablespoons sugar
  • 1-1/4 oz Active Dry Yeast Packet
  • 1-1/2 teaspoons Salt
  • 1 tablespoon Olive Oil
  • 4 Cups of bread flour

(BY HAND) Pour the warm water into a mixing bowl, Add the sugar and packet of yeast. Stir the mixture slowly until yeast and sugar are dissolved. Let sit to allow the mixture to “mature” about 10 minutes or so, The mixture will begin to react: clouding and forming a foamy froth on the surface of the mixture.

Add the salt and olive oil and stir again to combine and dissolve the ingredients. Add one cup of flour and whisk in until dissolved. Add the second cup of flour and whisk it in. Add the third cup of flour and combine. The dough mixture should be fairly thick. Add the last cup of floor and with your hands begin to combine and knead the dough.

Remove the dough ball to the tabletop to knead it. You may need to add a dusting of flour from time to time to reduce the stickiness of the dough. Be patient, folding the dough ball in half, then quarters over and over again for about 8 minutes. You’ll know you’ve done well when the dough no longer sticks to your hands. Coat the dough ball with a thin layer of olive oil and place at the bottom of a large mixing bowl which has been coated on the inside with some olive oil and cover with a stretched piece of kitchen film or kitchen towel.

MIXER OR FOOD PROCESSOR: put all dry ingredients in as listed above and run the machine for about a minute on low-speed to mix the ingredients dry. Add the water slowly and mix/knead until a ball is formed (not usually more than a couple of minutes of machine running time).

Set in a warm place. Allow the dough to rise undisturbed for an hour or so until the dough ball grows at least twice its original size. Punch down lightly and let sit for another hour of rising before spreading in a pizza pan.

part3morgantown7

The Hill is a neighborhood within St. Louis, Missouri, located south of Forest Park. Its name is due to its proximity to the highest point of the city, formerly named St. Louis Hill. The first Italians to move to St. Louis were Lombard villagers from the region around Milan. Fleeing poverty and overpopulation, they arrived in the 1880s to work in St. Louis’s clay mines and brick factories. At the turn of the century, Sicilians came to work in the same factories and were soon sharing the Hill with their northern cousins.

The first restaurants on the Hill began as taverns catering to workers and evolved over the years into Italian American restaurants. On their menus you’ll find the standards: spaghetti carbonara, cannelloni, scampi, plenty of veal dishes and, usually, ”toasted” ravioli—a definitive St. Louis Italian specialty, said to have been born by accident about fifty years ago at a restaurant on the Hill when a piece of the stuffed pasta fell into a pot of hot fat.

Tony Catarinicchia, who left Palermo more than 25 years ago, says, ”Good Italian food doesn’t need too many ingredients and should never be over sauced,”. Catarinicchia draws crowds of locals to his restaurant with his  long list of dishes including fried artichokes, pennette all’arrabbiata and seafood ravioli. His eggplant parmesan is made in the summertime with ingredients picked from the restaurant’s garden.

The Hill is one of St. Louis’s least changed and most stable neighborhoods. Currently, about three-quarters of the residents are Italian-Americans. The neighborhood is home to a large number of locally renowned Italian-American restaurants, bakeries, grocery stores, salons and two bocce gardens.

Tony’s Eggplant Parmesan

part3morgantown8

(http://www.saveur.com/article/Recipes/Eggplant-Parmesan)

Serves 4

This southern Italian classic might be named after the cheese that tops it—but some Sicilians think the title comes from palmigiana , meaning ”shutter”, describing the way the eggplant slices are often overlapped.

  • 1 cup extra-virgin olive oil
  • 2 cloves garlic, peeled and minced
  • 1 28-oz. can crushed Italian tomatoes
  • Salt and freshly ground black pepper
  • Flour
  • 3 eggs
  • 1 1/2 cups dried plain bread crumbs, sifted
  • 1 large eggplant
  • 12 fresh basil leaves, torn into pieces
  • 1/4 cup freshly grated parmigiano-reggiano
  • 3/4 cup grated provolone cheese

Directions

Preheat oven to 375°f. Heat 1/4 cup olive oil and garlic in a medium saucepan over medium heat until garlic is fragrant, about 1 minute. Add tomatoes, season to taste with salt and pepper, and simmer, stirring, until sauce thickens, about 30 minutes.

Meanwhile, place flour in a shallow dish. Beat eggs together in another shallow dish. Mix bread crumbs with a generous pinch of salt and pepper in a third shallow dish. Set dishes aside.

Peel and trim eggplant and slice lengthwise into 1/2” pieces. Dredge each slice first in the flour, then in the egg, then in the seasoned bread crumbs.

Heat remaining ⅛ cup oil in a large cast-iron skillet over medium-high heat until oil is hot but not smoking. Add breaded eggplant slices to the hot oil (working in batches, if needed) and cook until golden on both sides and dark brown on the edges, 2-3 minutes per side.

Spread a thin layer of tomato sauce in the bottom of a large shallow ovenproof dish. Arrange eggplant in a single layer on top of tomato sauce. Spoon remaining sauce over eggplant. Scatter basil on top of sauce and sprinkle with parmigiano-reggiano, then provolone. Bake until sauce is bubbling and cheese is melted, about 20 minutes.

Read Part 1

Read Part 2


 

molise2

Molise is a region of Southern Italy. Until 1963, it formed part of the region of Abruzzi. The split, which did not become effective until 1970, makes Molise the newest region in Italy. The region covers 4,438 square kilometres/1,714 sq mi making it the second smallest region in Italy with a population of about 300,000. The region is split into two provinces, named after their respective capitals, Isernia and Campobasso. Campobasso also serves as the regional capital.

Molise1

Molise is also one of Italy’s less developed and poorest areas. In Molise, one can see two different centuries existing side by side when, on one side of the street grandmothers all in black are purchasing produce in the market and on the other side of the street there are young girls dressed in Benetton carrying mobile phones. Outside the cities are underdeveloped villages that seem to have been forgotten in time, while in the big cities progress is pushing ahead. However, one does not travel to Molise to explore the big cities but to enjoy the region’s natural beauty, the unspoiled beaches and the archaeological excavations.

molise3

More than 40% of Molise is covered by mountains. In the Matese area, located on the border of Campania, you will find magnificent mountain ranges. The region is also home to eagles, bears and wolves in the deep forests and it is one of the best locations to harvest mushrooms.

Though there is a large Fiat plant in Termoli, the industrial sector is dominated by the construction industry. With small and medium-sized farms spread widely throughout the region, food processing is another important industry. Pasta, meat, milk products, oil and wine are the traditional regional products. In the service sector the most important industries are distribution, hotels, catering, transport, communications, banking and insurance.

molise4

After the earthquake of 2002, some of the communities in Molise adopted a policy which contributed state money to individuals willing to make their homes more resistant to seismic activity. Larino, near Termoli, was a particular beneficiary of this policy and the town, already one of the most beautiful in the province, was transformed. The policy included returning the houses to their historical colors and, based on careful research, the structures were painted in a range of soft pastel tones. As a result, Larino has become an important center for tourism and scores of expatriates from all over the world are returning to live in the revived center. Larino is also famous for the Festa di San Pardo (Larino’s patron saint) and you will witness more than one hundred cattle drawn carts completely covered in flowers made by local families during the three days of festivities.

molise5

 

molise6

International tourism is becoming more prevalent as a result of the international flights from other European countries, Great Britain and North America which enter Pescara, not far to the north in Abruzzo. The tourists are attracted by large expanses of natural beaches, a relative lack of congestion and a gentle pace of life.

molisse

The cuisine of Molise is similar to the cuisine of Abruzzo, though there are a few differences in the dishes and ingredients. The flavors of Molise are dominated by the many herbs that grow there. Some of Molise’s typical foods include spicy salami, locally produced cheeses, lamb or goat, pasta dishes with hearty sauces and regional vegetables. In addition to bruschetta, a typical antipasto will consist of several meat dishes, such as sausage, ham and smoked prosciutto.

Main dishes of the region include:

  • Calcioni di ricotta, a specialty of Campobasso, made of fried pasta stuffed with ricotta, provolone, prosciutto and parsley and usually served with fried artichokes, cauliflower, brains, sweetbreads, potato croquette and scamorza cheese
  • Cavatiegl e Patane, gnocchi served in a meat sauce of rabbit and pork
  • Pasta e fagioli, pasta-and-white-bean soup cooked with pig’s feet and pork rinds
  • Polenta d’iragn, a polenta-like dish made of wheat and potatoes, sauced with tomatoes and pecorino
  • Risotto alla marinara, a risotto with seafood
  • Spaghetti with diavolillo, a chili pepper sauce
  • Zuppa di cardi, a soup of cardoons, tomatoes, onions, pancetta and olive oil
  • Zuppa di ortiche, a soup of nettle stems, tomatoes, onions, pancetta and olive oil

Typical vegetable dishes may include:

  • Carciofi ripieni, artichokes stuffed with anchovies and capers
  • Peeled sweet peppers stuffed with bread crumbs, anchovies, parsley, basil and peperoncino, sautéed in a frying pan and cooked with chopped tomatoes
  • Cipollacci con pecorino, fried onions and pecorino cheese
  • Frittata con basilico e cipolle, omelette with basil and onions

Fish dishes include red mullet soup and spaghetti with cuttlefish. Trout from the Biferno river is notable for its flavor and is cooked with a simple sauce of aromatic herbs and olive oil. Zuppa di pesce, a fish stew,is  a specialty of Termoli.

The cheeses produced in Molise are not very different from those produced in Abruzzo. The more common ones are Burrino and Manteca – soft, buttery cow’s-milk cheeses, Pecorino – sheep’s-milk cheese, served young and soft or aged and hard, Scamorza – a bland cow’s-milk cheese, often served grilled and Caciocavallo – a sheep’s-milk cheese.

Sweets and desserts have an ancient tradition here and are linked to the history of the territory and to religious and family festivities. Most common are:

  • Calciumi (also called Caucioni or cauciuni), sweet ravioli filled with chestnuts, almonds, chocolate, vanilla, cooked wine musts and cinnamon and then fried
  • Ciambelline, ring-shaped cakes made with olive oil and red wine
  • Ferratelle all’anice, anise cakes made in metal molds and stamped with special patterns
  • Ricotta pizza, a cake pan filled with a blend of ricotta cheese, sugar, flour, butter, maraschino liqueur and chocolate chips

Traditional Molise Recipes

molise8

Polpi in Purgatorio

Spicy Octopus, Molise Style

Serves 4

  • 1/2 cup extra-virgin olive oil
  • 2 onions, finely chopped
  • 2 garlic cloves, minced
  • 10 sprigs Italian parsley, minced
  • 2 teaspoons peperoncini, or more to taste
  • 1 to 1 1/2 pounds young octopus
  • Salt

Directions

Clean the octopus in salted water and rinse well.

Heat half the oil in a medium skillet with a cover over medium heat. Add the onions, garlic, parsley and peperoncini and cook, stirring frequently, until the onions soften, 6 to 8 minutes.

Add the octopus to the onion mixture with the remaining oil. Season lightly with salt.

Cover the pan with a lid and cook over very low heat for 2 hours, stirring the octopus from time to time with a wooden spoon. Serve as an appetizer.

molise7

Baked Fettuccine with Tomato and Mozzarella

Fettucine con salsa d’aromi

Serves 4-6

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • 4 fresh mint leaves, finely chopped
  • 8 fresh basil leaves, finely shredded
  • 2 tablespoons fresh parsley, chopped
  • 1-15 oz can Italian tomatoes, chopped
  • 1/4 peperoncino or 1/4 teaspoon chili flakes, more or less to taste
  • Salt and freshly ground black pepper
  • 1/4 cup freshly grated Pecorino Romano (or other pecorino)
  • 1/4 lb scamorza (you can substitute mozzarella)
  • 1 lb fettuccine

Directions

Heat the olive oil in a large skillet over medium heat and sauté garlic until golden.

Add basil, parsley, mint and peperoncino. Sauté a minute or two more.

Stir in the tomatoes, salt and pepper. Cook over medium-high heat (a fast bubble) stirring occasionally until the sauce thickens, about 15 minutes.

Meanwhile bring pot of salted water to the boil. Cook the pasta al dente. Do not overcook.

Preheat oven (while pasta cooks) to 425 degrees F.

Drain the pasta very well and mix with the sauce in the pan.

Transfer all to a greased ovenproof dish.

Sprinkle on the cheese and lay the slices of scamorza or mozzarella on top.

Bake for a few minutes until the cheese melts and bubbles. Serve hot.

molise0

Molise Style Stuffed Peppers

Ingredients

  • 6 medium green bell peppers
  • 5 cups day old bread, cut into small cubes
  • 4 tablespoons fresh parsley, chopped
  • 1 clove garlic, minced
  • 1 small can anchovies, chopped
  • 1/2 cup extra virgin olive oil, plus extra for the filling
  • Grated Parmigiano Reggiano

Directions

Preheat oven to 350 degrees F.

Wash the peppers. Cut a hole around the stem. Remove the stem.  Use a spoon to scoop out the seeds and ribs.

In a bowl, combine the bread, parsley, garlic and anchovies.  Mix together. Sprinkle with olive oil and toss to coat; do not saturate the bread with oil. Fill the peppers evenly with the stuffing.

Put 1/2 cup of olive oil in a baking pan.  Lay the peppers on their sides in the pan.  Bake for 20 minutes, turning occasionally to cook evenly.

Sprinkle each pepper fresh Parmigiano Reggiano at the end of the cooking time and allow it to melt over the pepper.

molise01

Isernian Calzones

Calzoni d’Isernia are named after the town of Isernia in Molise

Makes 12 Calzones

Ingredients

Dough

  • 3 cups all-purpose flour
  • Pinch of salt
  • 2 large eggs, slightly beaten
  • 1/4-1/2 cup water

Filling

  • 4 ounces pancetta
  • 8 ounces ricotta cheese
  • 2 egg yolks
  • 1 cup mozzarella, grated or diced into small cubes
  • 1 teaspoon chopped parsley
  • Pinch of salt
  • Pinch of pepper

Oil for frying

Marinara sauce for serving

Directions

In a large bowl, combine the flour and salt. Add the whole eggs and mix into the flour. Add 1/4 to 1/2 cup of water slowly until all the flour is incorporated. Don’t add too much water or the dough will become sticky. Once the dough is formed, knead for about 5 minutes.

Roll out the dough on a floured surface to about 1/8 inch thickness.  Cut the dough into squares that are 4 inches by 4 inches. You should be able to get about 12 squares.

For the filling:

Cook the pancetta in a skillet over medium-high heat for a few minutes until well browned. Cool.

Combine the ricotta, egg yolks, mozzarella, pancetta, parsley, salt and pepper together in a mixing bowl.

Place some of the filling in the center of each square of dough.  Fold the dough over to form a triangle.  Use the tines of a fork to pinch together the seams of the dough.  Be careful not to over-stuff the dough or the filling will come out during frying.

Fill a heavy-bottomed pot with about 3 inches of oil.  Heat oil to 350 degrees F. Once the oil is hot, drop the calzones in (1 at a time if using a smaller pot, or just a few at a time using a larger pot).

Remove the calzones with a slotted spoon or spider when they have gotten a golden brown color on both sides.  Let them drain on a paper towel.

Serve warm with marinara sauce, if desired.

molise9

Calciuni del Molise

Chestnut Fritters

Adapted from Italian Regional Cooking by Ada Boni, published 1969, Dutton (New York) (Note: this was the first cookbook I owned.)

Makes 15 fritters

Ingredients

Dough

  • 1 1/2 cups all-purpose flour
  • 2 egg yolks
  • 1/4 cup water
  • 1 tablespoon olive oil
  • 1 tablespoon white wine
  • 1/4 pound fresh chestnuts

Filling

  • 1 1/2 tablespoons slivered almonds, toasted
  • 1 1/4 teaspoons semi-sweet chocolate
  • 2 teaspoons honey
  • 1 tablespoon Amaretto liqueur
  • 1 pinch cinnamon
  • 1/4 teaspoon vanilla extract

Oil for frying

Powdered sugar for garnish

Cinnamon for garnish

Directions

Put the flour in a large bowl. Make a well in the center and add the egg yolks, water, wine and olive oil. Mix the components slowly until a dough has formed. Once the dough is formed, put it on a lightly floured surface and knead until smooth.  Cover the dough and set aside. (You can also do this in an electric mixer.)

Using a paring knife make an X on one side of each chestnut. Bring a pot of water to a boil. Add the chestnuts and let boil for about 10 minutes. Drain the chestnuts and remove the shell and  the skin from the chestnuts.

In a food processor, chop the toasted almonds until finely ground.  Add the chestnuts and continue to grind until no large pieces remain.

Put the ground chestnuts and almonds in a bowl. Grind the chocolate in the food processor until no large pieces remain. Add to the chestnuts and almonds.

Add the honey, Amaretto, cinnamon and vanilla to the nut/chocolate mixture.  Stir well.

Roll the dough out on a floured surface to about 1/8 inch thick. Using a 3-4 inch circle cookie cutter or drinking glass, cut out circles from the dough. You should be able to get 15 rounds.

Place about 1 tablespoon in the center of each circle. Do not overfill the pastries. Fold one end over and pinch tightly around the edges to close. Seal edges completely so the filling does not come out while frying.

Heat oil in a heavy-bottomed pan.  Fry the fritters, a few at a time, until golden brown on each side.  Remove with a slotted spoon or spider and place on a paper towels to drain.

Arrange on a plate and sprinkle with powdered sugar and cinnamon.


campaniacover

Campania  faces the Tyrrhenian Sea and includes one of the finest coastlines in Italy. Naples is the regional capital. Other important cities are Caserta, Benevento, Salerno and Avellino. The region has a population of around 5.8 million people, making it the second-most-populous region in Italy. Campania is rich in culture, music, architecture and archaeological sites such as Pompeii, Herculaneum and Vesuvius.

Campania

Campania, mainly, produces fruit and vegetables, but has also expanded its production of flowers grown in greenhouses to become one of the leading producers in Italy. Campania produces over 50% of Italy’s nuts and is also a leader in the production of tomatoes. Animal breeding is widespread and the milk produced is used to make dairy products, such as mozzarella cheese. Olive and fruit trees cover a good portion of the agricultural land and wine production has increased, as well as, the quality of the wine.

The region has a dense network of roads and motorways, a system of maritime connections and an airport (Naples Airport), which connect the region to the rest of the country. The port connects the region with the entire Mediterranean basin and brings tourists to the archaeological sites, the cities, the beautiful coastal areas and the well-known islands.

campania4

Capri

Campania is home to several national football, water polo, volleyball, basketball and tennis clubs. The fencing school in Naples is the oldest in the country and the only school in Italy in which a swordsman can acquire the title, “master of swords”, which allows a graduate to teach the art of fencing. The “Circolo Savoia” and “Canottieri Napoli” sailing clubs are among the oldest in Italy and are famous for their regattas. The region is also home to water polo teams. Many sailors from Naples and Campania participate as crew in the America’s Cup sailing competition.

Campanian cuisine varies within the region. While Neapolitan dishes center on seafood, Casertan and Aversan dishes rely more on fresh vegetables and cheeses. The cuisine from Sorrento combines the culinary traditions from both Naples and Salerno.

Neapolitan Pizza

Neapolitan Pizza

Pizza was conceived in Naples. Historical and original pizzas from Naples are pizza fritta (fried pizza); calzone (literally “trouser leg”), which is pizza  stuffed with ricotta cheese; pizza marinara, with just olive oil, tomato sauce and garlic and pizza Margherita, with olive oil, tomato sauce, mozzarella cheese and basil leaves. Neapolitans were among the first Europeans to use tomatoes not only as an ornamental plant but also as a food ingredient.

The cheeses of Campania consist of Mozzarella di Bufala (buffalo mozzarella) a mozzarella made from buffalo milk, fiordilatte (“flower of milk”) a mozzarella made from cow’s milk, ricotta from sheep or buffalo milk, provolone made from cow milk and caciotta made from goat milk. Buffalo are bred in Salerno and Caserta.

Spaghetti Puttanesca

Spaghetti Puttanesca

Spaghetti alla puttanesca, a spicy pasta dish made with a sauce of tomatoes, olives, anchovies and capers is a dish that originated in Campania. Ravioli di ricotta di pecora, also called “ravaiuoli” or “slim ravioloni”, are an ancient traditional specialty of Campania: handmade ravioli filled with fresh sheep ricotta.

Campania is home to seafood-based dishes, such as “insalata di mare” (seafood salad), “zuppa di polpo” (octopus soup) and “zuppa di cozze” (mussel soup), that are very popular. Other regional seafood dishes include “frittelle di mare” (fritters with seaweed), made with edible algae, “triglie al cartoccio” (red mullet) and “alici marinate” (fresh anchovies in olive oil). The island of Ischia is famous for its fish dishes, as well as, for cooked rabbit.

Campania is also home to the lemons of Sorrento. Rapini (or broccoli rabe), known locally as friarielli, are often used in the regional cooking.

Sfogliatella

Sfogliatella

Several different cakes and pies are made in Campania. Pastiera pie is made during Easter. Casatiello and tortano are Easter breads made by adding oil and various types of cheese to the bread dough and garnishing them with slices of salami. Babà cake is a Neapolitan delicacy, best served with rum or limoncello (a liqueur invented in the Sorrento peninsula). Sfogliatella is another cake from the Amalfi Coast, as is zeppole, traditionally eaten on Saint Joseph’s day. Struffoli, little balls of fried dough, are dipped in honey and enjoyed during the Christmas holidays.

Traditional Recipes From Campania

campania3

Dried Red Peppers and Lemons

Mozzarella in Carrozza (Mozzarella in a “Carriage”)

campania5

This is a classic recipe from Naples served as an appetizer.

Serves 8

Ingredients

  • 8 slices white bread, crusts removed
  • 1 pound fresh Mozzarella, thinly sliced
  • 1/2 cup unbleached all-purpose flour
  • 2 large eggs
  • 1/4 teaspoon salt
  • Extra-virgin olive oil
  • Marinara Sauce

Directions

Place 4 slices of bread on the counter. Top with the mozzarella, trimmed to fit the bread.  Cover with the 4 remaining slices of bread, making 4 sandwiches in all.

Spread the flour on a plate. Dip the four edges of each sandwich in the flour. Then coat the sides lightly in the flour. Place them in a baking dish or on a plate with sides..

In a small bowl, beat the eggs with the salt. Pour the mixture over the sandwiches and set aside for 10 minutes.

Delicately flip the sandwiches over and set aside for another 10 minutes. The purpose is to allow the bread to soak in the egg as much as possible.

Heat a large skillet over medium heat and pour enough olive oil in to cover the bottom of the pan.

Add the sandwiches and cook until brown; turn and brown the second side. Remove the sandwiches to serving plates, cut in half and serve with hot marinara sauce.

Paccheri con Ricotta e Salsa di Pomodoro (Macaroni with Ricotta and Tomato Sauce)

campania6

Serves 4 to 6

Ingredients

  • 2 cups Marinara Sauce
  • 1 cup whole milk ricotta
  • 1/2 cup freshly grated Parmigiano-Reggiano or pecorino or a combination of both, plus extra for serving
  • 1 pound paccheri or other large tubular pasta, such as rigatoni
  • Freshly ground black pepper
  • A few leaves of finely cut or torn fresh basil

Directions

Heat the marinara  sauce.

Cook the pasta in plenty of salted, boiling water until al dente. Before draining it, scoop out about 1/2 cup of the pasta cooking water and reserve it.

In a pasta serving bowl, combine the ricotta and the grated cheese. Mix them together with a spoon or fork until well blended.

Pour about half of the hot tomato sauce into the cheese mixture in the bowl. Stir well.

Add the drained, hot pasta to the sauce, then add black pepper to taste. Toss well, adding hot pasta cooking water by the tablespoon if a looser, creamier texture is desired. The sauce tends to thicken as it cools in the plate, so 2 or 3 tablespoons are usually a good idea.

Serve immediately, preferably in hot bowls, each portion topped with a little more tomato sauce and with additional finely cut basil, if desired. Pass grated cheese and the peppermill.

Braciole Alla Napoletana (Pork Loin Braciole)

campania7

Ingredients

  • 1 lb. boneless pork loin
  • 4 cloves garlic
  • 2 tablespoons sundried tomatoes, drained and chopped
  • 2 tablespoons pine nuts
  • 1 oz. capers
  • 2 tablespoons olive oil
  • 1 lb. tomatoes, peeled, seeded and chopped or one 14-1/2-ounce can of Italian tomatoes
  • 1 tablespoon parsley, chopped
  • Salt and pepper to taste

Directions

Slice the pork loin into ¼ inch thick slices and flatten slightly with a wooden mallet.

Chop 2 cloves of garlic very finely and mix with the sundried tomatoes, pine nuts and capers. Place a small amount of this mix on each slice of pork and roll up the slices of pork. Tie with kitchen string.

Brown the remaining garlic in the olive oil and then remove it. Add the pork braciola, brown on all sides and add the tomatoes. Add salt and pepper to taste, cover the pan and cook for 25 minutes over a low flame. Sprinkle with parsley, remove from heat and serve.

Casatiello (Neapolitan Stuffed Bread)

campania9

This version is made without the whole eggs added to the dough prior to baking. At Easter time, whole eggs are added to the dough and baked.

Dough Ingredients

  • 1 package active dry yeast
  • 2 cups warm water
  • 4 cups unbleached all-purpose flour
  • 1/3 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon coarse black pepper
  • 1/3 cup grated Pecorino Romano cheese

Filling Ingredients

  • 1/2 pound chunk provolone or scamorza cheese, cut into cubes
  • 1/2 pound chunk mortadella, salami or boiled ham cut into cubes
  • Salt and black pepper to taste

Directions

Preheat the oven to 375 degrees F.

Grease a 10 inch tube pan with a removable bottom and set aside.

Dissolve the yeast in 1/2 cup warm water and let rest until foamy.

Place the flour in the bowl of a stand mixer. Add the yeast, olive oil, salt and pepper and mix it into the flour with the paddle attachment; add the cheese and enough additional warm water to make a soft ball of dough. Cover and let it rise for 1 1/2 hours in a warm place or until it doubles in size.

Knead the dough on a floured surface and roll out into a large 18 by 14-inch rectangle. Scatter the cheese and mortadella over the surface to within an inch of the edges. Sprinkle with salt and pepper.

Starting at the longest side, roll the dough up as for a jellyroll, making sure to tuck in the ends and place it in the tube pan. Tuck the two ends together.

Cover and allow to rise for about 1 hour or until the dough is 3/4 of the way up the sides of the pan.

Bake for 45 minutes to an hour or until golden brown. Let cool on a rack then run a butter knife along the inside edges of the pan, loosen the bottom and remove it.

Turn the bread out. Serve warm; cut into wedges.


newpizzamayo

Japanese Pizza with Mayonnaise

newpizzakorean

Korean Pizza

newpizzahawaiian

Hawaiian Pizza

newpizzaescargot

Escargot Pizza

Thai Pizza

Thai Pizza

A little too crazy for you? Try these instead.

Quick and Easy Pizza Crust

newpizza6

 

A chewy pizza crust that can be made quickly with just basic pantry ingredients for when you are in a hurry. Makes 1 lb of pizza dough.

Ingredients

  • 1 (.25 ounce) package active dry yeast
  • 1 teaspoon white sugar
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 1/2 cups bread flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt

Directions

In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.

Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan and spread it to the edges or shape it into a 12-14 inch round and place on a baker’s peel dusted with cornmeal. Add toppings and transfer to a preheated pizza stone.

Three Cheese Pizza with Caramelized Onions

Cheese Pizza with Caramelized Onions and Roasted Red Peppers

Ingredients

  • 2 pounds store-bought or homemade pizza dough
  • 1/2 cup drained roasted red peppers from a jar, sliced
  • 1 teaspoon wine vinegar
  • 3 tablespoons olive oil
  • 4 large onions (about 4 pounds in all), cut into thin slices
  • 1/2 teaspoon salt
  • 6 ounces Italian fontina, sliced thin
  • 6 ounces Roquefort or other blue cheese, crumbled (about 1 1/2 cups)
  • 2 tablespoons grated Parmesan

Directions

Heat the oven to 425°F. Oil two 12-inch pizza pans or large baking sheets. Press the dough into a 12-inch round or a 9-by-13-inch rectangle, on each prepared pan. Bake until the dough, without the toppings, begins to brown, 10 to 15 minutes.

In a large nonstick frying pan, heat the oil over moderate heat. Add the onions and salt and cook, stirring frequently, until golden, about 20 minutes. Remove from the heat and stir in the red peppers.

Divide the onion mixture between the 2  baked pizzas crusts. Top each with half of the fontina, Roquefort and Parmesan.

Bake the pizzas until the cheese melts, about 10 minutes.

newpizza3

Meat Lovers’ Veggie Pizza

Ingredients

  • 1 pound pizza dough, fresh or frozen (thawed) at room temperature
  • 3/4 cups marinara sauce
  • 6 ounces fresh mozzarella cheese
  • 4 ounces sweet Italian sausage, casing removed
  • 1 cup sliced mushrooms
  • 1 small green pepper, thinly sliced
  • 3 ounces pepperoni, sliced
  • 3 strips bacon

Directions

Preheat oven to 475 degrees F. Oil a pizza pan.

Stretch dough round into small circle. Place on the pizza pan, stretching and pressing to form a 14-inch circle. Spread sauce on dough; top with mozzarella in single layer.

In a skillet cook bacon. Drain and set aside. Add sausage and saute until no longer pink. Add mushrooms and pepper slices and saute until tender.

Top pizza with the vegetable mixture, pepperoni and crumbled cooked bacon.

Bake 20 to 22 minutes.

newpizza2

Chicago Deep-Dish-Style Veggie Pizza

Ingredients

  • 1 tablespoon olive oil
  • 1 pound fresh or frozen (thawed and at room temperature) pizza dough
  • 2 cups shredded part-skim mozzarella cheese
  • 1 cup frozen chopped broccoli, thawed
  • 3/4 cup sun dried tomatoes, drained and thinly sliced
  • 1/4 cup pitted Kalamata olives, each cut in half
  • 1 can (14- to 14.5-ounce) chopped tomatoes with garlic and basil, drained
  • 1/4 cup freshly grated Pecorino Romano cheese

Directions

Preheat oven to 475 degrees F. Coat a 12-inch heavy ovenproof skillet with oil.

Pat dough into a 14-inch round  on a floured board and carefully transfer dough to the skillet. Carefully flip dough once, so both sides are evenly coated with oil. Gently press the edges of the dough up the side of the skillet.

Sprinkle mozzarella evenly over the dough; top with broccoli, sun dried tomatoes, olives, tomatoes and Pecorino. Bake pizza 25 minutes or until the dough is puffed and golden brown. Cut pizza into slices to serve.

Roasted Chicken and Leek Pizza

Roasted Chicken and Leek Pizza

Ingredients

  • 1 tablespoon unsalted butter
  • 3 large leeks, white and tender green portions only, sliced crosswise 1/4 inch thick and separated into rings
  • 2 cups shredded skinless roasted chicken
  • 1/2 pound Italian Fontina cheese, shredded (2 cups)
  • 1/3 cup oil-cured olives, pitted and coarsely chopped
  • Salt and freshly ground pepper
  • 1 pound pizza dough, at room temperature
  • 1 teaspoon extra-virgin olive oil

Directions

Preheat the oven to 500°F. Generously oil a pizza pan.

Melt the butter in a large skillet. Add the leeks and cook over moderate heat until just softened but still bright green, about 5 minutes. Transfer to a bowl and let cool. Stir in the chicken, half of the Fontina, the olives and season with salt and pepper.

Stretch the dough to the edges of the pizza pan. Spread the chicken and leek mixture on the pizza, leaving a 1-inch border of dough. Brush the border with olive oil. Sprinkle the remaining Fontina over the top and season with pepper.

Bake 16 -20  minutes until the crust is golden and the cheese is bubbling. Transfer the pizza to a rack and let cool slightly before cutting.

newpizza5

Squid Pizza with Saffron Aioli

Ingredients

  • Large pinch of saffron threads
  • 1 teaspoon water
  • 1 large egg yolk
  • 1 garlic clove, minced
  • 2 teaspoons fresh lemon juice
  • 3/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
  • Salt
  • Cayenne pepper
  • 6 ounces cleaned squid—tentacles halved, bodies sliced crosswise 1/2 inch thick
  • Freshly ground black pepper
  • All-purpose flour, for dusting
  • 8 ounces pizza dough
  • Pinch of crushed red pepper
  • 1/2 small red onion, thinly sliced
  • 1 large plum tomato, diced
  • 1 teaspoon chopped marjoram
  • 1 tablespoon chopped parsley

Directions

Preheat the oven to 500°F. Preheat a pizza stone.

In a small bowl, crumble the saffron into the water; let steep for 5 minutes. In a blender or bowl, beat the egg yolk with the garlic and 1 teaspoon of the lemon juice. Gradually add the 3/4 cup of olive oil, beating constantly, until very thick. Stir in the remaining 1 teaspoon of lemon juice and the saffron water and season the aioli with salt and cayenne.

In a skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Add the squid, season with salt and black pepper and cook over high heat until just starting to whiten, 30 seconds. Do not overcook. Transfer to a plate.

On a lightly floured work surface, roll out the pizza dough to a 12-inch round, 1/4 inch thick. Transfer the round to a lightly floured pizza peel.

Leaving a 1/2-inch border of dough, brush the round with olive oil and sprinkle with crushed red pepper, salt and black pepper.

Scatter the onion slices over the round and top with the squid, tomato and marjoram.

Slide the pizza onto the hot stone and bake for about 5 minutes, until the bottom is crisp.

Transfer the pizza to a work surface and drizzle with 3 tablespoons of the aioli. Serve aioli with the pizza or reserve the remaining aioli for another use. Garnish the pizza with the parsley, cut into wedges and serve.


northeast1

As immigrants from the different regions of Italy settled throughout the various regions of the United States, many brought with them a distinct regional Italian culinary tradition. Many of these foods and recipes developed into new favorites for the townspeople and later for Americans nationwide. No one has contributed more foods to the American dinner table than the Italian immigrants. Strong Italian-American enclaves in New York City, Boston’s North End, Providence’s Federal Hill and South Philly have helped shape a new American hybrid cuisine. Based on Old World traditions, Italian-American cuisine is marked by an appreciation for the New World’s abundance.

northeast7

Boston’s Pan Pizza

Boston’s Italian neighborhood is called the North End. It has a strong Italian flair and numerous Italian restaurants. The North End is also Boston’s oldest neighborhood and it still possesses an old-world charm kept alive by its mostly Italian-American population. The neighborhood also is a major attraction for tourists and Bostonians alike, who come seeking the best in Italian cuisine and to enjoy the Italian feel of the region. Hanover and Salem Streets, the two main streets of this bustling historic neighborhood, are lined with restaurants, cafes and shops, selling a variety of incredible foods. A trip to Boston would not be complete without including a meal at one of North End’s over one hundred fine Italian restaurants.

Ingredients

You’ll need a rimmed baking sheet, preferably non-stick, about 11 1/2-by-17 or a 16-inch pizza pan and a plastic dough scraper.

DOUGH

  • 1 1/4 teaspoons active dry yeast
  • 3/4 cup warm water, or more if necessary
  • 1 3/4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • Olive oil (for the pans)
  • Extra flour (for sprinkling)
  • Extra salt (for sprinkling)

Directions

In a bowl, sprinkle yeast into water; set aside for 10 minutes.

In a large bowl, combine the flour, salt, and sugar. Stir to blend.

With a wooden spoon, stir in the yeast mixture. Add enough additional water, 1 tablespoon at a time, to make a dough that holds together, but is sticky and too moist to knead.

Scrape down the sides of the bowl. Cover with plastic wrap so the wrap does not touch the dough. Lay a dish towel on top. Set aside for 2 hours.

Rub a large rimmed baking sheet or pizza pan with olive oil. Rub the center of 1 long sheet of foil with oil and set it aside.

Sprinkle the dough with a little flour. Use a dough scraper to transfer the dough to the baking sheet or pizza pan. Pat the dough with a little flour to within 2 inches of the edge of the pans.

Cover with foil, oiled side down. Refrigerate for at least 20 minutes (or as long as overnight).

Remove pan from the refrigerator. Dip your hand in flour and pat the dough with your hand, adding as little flour as necessary, until it reaches the edges of the sheets.

Brush the top of the dough with olive oil and sprinkle with salt.

TOPPINGS

  • 12 slices provolone cheese or 1 1/2 cups (12 ounces) shredded mozzarella
  • 1 pint cherry tomatoes, thinly sliced, or 4 plum tomatoes, thinly sliced
  • 4 slices good-quality ham, cut into matchsticks (optional)
  • 1 cup grated Parmesan

Directions

Arrange racks on the lowest and center parts of the oven. Set the oven at 500 degrees.

If using provolone, arrange it on the dough, spacing out the slices. Add the cherry or plum tomatoes, spacing them out. Sprinkle with mozzarella.

Sprinkle with ham, if using, then Parmesan.

Bake the pizza on the lowest rack of the oven for about 10 minutes (check after 8 minutes to make sure edges are not burning).

Transfer the pizza to the center rack and continue baking for 5 minutes or until the cheese is bubbling and beginning to brown, the dough is golden and crisp at the edges, and the bottom is firm.

With a wide metal spatula, lift the pizza from the pan and transfer to large wooden board. Cut into rectangles, wedges, or strips.

northeast8

Federal Hill’s Zuppa Di Polpette (Meatball Soup)

Federal Hill is the Italian neighborhood of Providence with many restaurants, bakeries, cafes, art galleries, cigar shops and markets. DePasquale Square is the center of the neighborhood. Historic Federal Hill is the “Heartbeat of Providence” and begins at Atwells Avenue, the street that flows under the arch. The gateway arch over Atwells with the La Pigna (pinecone) sculpture hanging from its center is a traditional Italian symbol of abundance and quality and the symbol of Federal Hill. It is a place dedicated to the Italian immigrants who gathered here as a community and is still a place of charm, warmth and hospitality to all. Numerous Italian restaurants and businesses line the main thoroughfare and its surrounding area. Garibaldi Square, with a bust of the “Hero of Two Worlds”, and DePasquale Plaza, with outdoor dining and two bocce courts, all contribute to the Italian atmosphere.

Ingredients

In a large 8 quart stock pot prepare the following:

  • 1 small chicken broken up in pieces
  • 1 large onion cut in quarters
  • 2 carrots, sliced into thin rounds
  • 1 medium ripe tomato cut in half
  • 1 stalk celery, chopped
  • Salt and pepper to taste
  • 1/2 teaspoon thyme
  • Pinch of turmeric, for a little color

Directions

Add enough water to cover 4-5 inches above the ingredients and cook for about one and one half hours. Remove the chicken and vegetables separately and cool.

Puree the vegetables through a food mill or processor and add back to the stock.

Cool the chicken and use it for chicken salad. If you like you can add some of the chicken cut into pieces back into the soup.

For the meatballs:

  • 1 pound lean ground beef
  • 1 cup fresh breadcrumbs
  • Salt and pepper to taste
  • 1 tablespoons fresh parsley
  • 1/3 cup Romano cheese
  • 1 large egg

In a mixing bowl, combine all the ingredients. Scoop out by tablespoons and form into small meatballs. Add them to the soup and simmer them for about 30 minutes.

To serve:

  • 2 tablespoons uncooked soup (small) pasta, per person, optional
  • Lots of freshly grated Romano cheese

Cook the pasta and distribute it between the bowls. Ladle in the soup and meatballs and serve with the cheese.

Serves 6-8

northeast5

Capellini Alla Positano from Philadelphia’s Bellini Grill

Philadelphia’s Italian American community is the second-largest in the United States. Named after its view of the Center City skyline, Bella Vista, Italian for “Beautiful View,” is one of Philadelphia’s oldest and authentic Italian neighborhoods. Bella Vista is home to many Italian-American treasures, such as the city’s first Italian American bathhouse, the Fante-Leone Pool, built in 1905 and the Philadelphia Ninth Street Italian Market, claimed to be the oldest open-air market still in operation in the country. More than 100 years old, the Italian Market was originally a business association of local vendors who banded together to compete with larger stores that were moving into the area. Today, the market houses an assortment of shops, bakeries and restaurants.

Makes  4 Servings

Ingredients

  • 5 oz uncooked Angel Hair Pasta
  • 4 tablespoons Olive Oil
  • 1 teaspoon Chopped Fresh Chili
  • 3 Garlic Cloves; minced
  • 2 tablespoons Shallots; chopped
  • 1/4 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 cup Fish Broth
  • 2 ups Dry White Wine
  • 3 cups Marinara Sauce (see recipe below)
  • 8 oz Lump Crab Meat
  • 1 bunch Fresh Basil; chopped
  • 2 cups Grape Tomatoes

Marinara Sauce

  • 24 oz Canned Tomato Sauce
  • 1/4 Yellow Onion, chopped
  • 1 ¼ teaspoon Olive Oil
  • 1 Garlic Clove; minced
  • 1/2 tablespoon Fresh Basil, chopped
  • Pinch Sea Salt
  • Pinch White Pepper

Directions

For the marinara sauce: sauté chopped onion in olive oil until translucent. Add tomato sauce and remaining ingredients. Simmer for 30 minutes; stirring occasionally.

For the pasta: Cook pasta according to directions on package.

Sauté shallots, chili and garlic in olive oil for 1 minute; season with salt and pepper. Add fish stock and white wine, cook until slightly reduced. Add marinara sauce, stirring until combined.

Gently fold in lump crab meat, fresh basil and tomatoes – cook for 5 minutes. Serve sauce over cooked pasta.

northeast2

Bakeries in New York’s Little Italy

Most of the Italian immigrants who made their home in America first landed in New York City. Many then traveled to other parts of the country; but by the early 1900’s, hundreds of thousands had settled in lower Manhattan, living in row houses and tenements in an area of about one square mile. For the unskilled, it was a hard life of cleaning city streets and ash barrels and, for the skilled, it was a hard life of working their trade in constructing buildings and roads. Others became fruit peddlers, bread bakers, shoemakers and tailors. Some opened grocery stores and restaurants or worked in factories. Most of the people who lived on Mulberry came from Naples; those from Elizabeth Street were from Sicily; Mott Street from Calabria; and most of the people north of Mott, came from Bari.

Sweets would have been a rare indulgence for most in the Old Country, however, in America they were a frequent treat. One of the earliest New York ice cream parlors to open, in the 1820s, was Palmo’s Garden, whose immigrant owner, Ferdinand Palmo, fitted it out with gilded columns, huge mirrors and an Italian band. In 1892, opera impresario Antonio Ferrara opened a confections parlor under his name on Grand Street, where he could entertain his musician friends. Veniero’s on East 11th Street began as a billiard parlor in 1894 that sold candy and coffee, eventually, evolving into an enormously successful pastry shop that created the cake for Franklin D. Roosevelt’s inauguration.

Arguably the most famous bakery and cafe in Little Italy is Ferrara, the two-floor dessert mecca with flashing lights and an outdoor summer-season gelato stand. Constantly packed with tourists and locals (on a recent Friday at 11 a.m., the takeout line was out the door), Ferrara has some of the most delicious cannoli this side of the Atlantic. Open since 1892, the cafe serves the dessert with a side of dark chocolate pieces and mixes small chocolate chips into the sweet ricotta-based filling.

northeast3

Ferrara’s Bakery Tiramisu

Enrico Scoppa and Antonio Ferrara, opera impresario and showman, opened the cafe in New York City called Caffé A. Ferrara. Enrico Caruso, the great opera singer, thought the coffee marvelous but loved the cookies and cakes.

Servings: 12

Ingredients

  • 1 box (7 oz.) Savoiardi or Lady Fingers
  • 6 eggs, separated
  • 1/2 pint heavy cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 cup strong warm coffee
  • 1/4 cup coffee liqueur

Directions

Arrange Savoiardi in rectangular serving dish, (approximately 11″ x 13″).

Lightly soak Savoiardi with a mixture of coffee and coffee liqueur.

While gradually adding sugar, beat egg yolks (approximately 5-10 minutes) until very stiff and egg yolks appear pale in color.

Beat heavy cream until very stiff and fold into egg yolks.

In a separate bowl, beat egg whites with a wire whisk or electric beater until very stiff and gently fold egg whites into the cream mixture. Add vanilla and fold gently.

Cover Savoiardi with this cream mixture. Cover with aluminum foil or plastic wrap.

Refrigerate at least one hour before serving. Sprinkle with cocoa or chocolate flakes before serving.

Tiramisu may be frozen and should be defrosted in the refrigerator for at least 4 hours before serving.

northeast4

Di Palo’s Ricotta Cheesecake

Di Palo’s in New York’s Little Italy is the iconic Italian deli, the stuff of dreams for anybody who cooks Italian. Lou Di Palo, whose family has owned the store for 104 years, is still working behind the counter. He is the great-grandson of the founder, is the fourth generation, along with his brother, Sal and his sister, Marie. When you stop in, you’ll almost always find two or more of them there, offering tastes of cheeses, slicing speck or prosciutto or dishing out orders of Eggplant Parmigiana. They make their own ricotta and mozzarella and have for decades.

Lou Di Palo shared his grandmother’s recipe for a true Italian-style cheesecake.

Serves 12

Ingredients

  • Unsalted butter, for greasing
  • 2 cups sugar
  • 1/2 cup crushed Zwieback cookies or graham crackers, plus extra for garnish
  • 3 pounds fresh ricotta
  • 6 eggs
  • 1 teaspoon vanilla
  • 4 teaspoons orange-blossom water
  • 3/4 cup cream

Directions

Butter a 9-inch springform pan and preheat the oven to 350 degrees F.

Mix 1/2 cup sugar and the crushed cookies in a small bowl and evenly coat the bottom and sides of the buttered pan with the mixture.

In a large bowl, mix 1 1/2 cups sugar and the ricotta, eggs, vanilla, orange-blossom water and the cream. Pour into the cookie-coated pan.

Sprinkle the top with additional crushed cookies and place the springform pan on the center oven rack on a cookie sheet to catch any leaks.

Bake for 1 hour or until the center no longer jiggles; it may crack slightly. Let cool, remove from pan and serve at room temperature.

McClatchy-Tribune

Cassateddi Di Ricotta (Ricotta Turnovers)

This traditional Sicilian recipe for sweet ricotta turnovers is adapted from “The Little Italy Cookbook: Recipes from North America’s Italian Communities” (out of print) by Maria Pace and Louisa Scaini-Jojic. The authors suggest using a pasta machine to get the dough thin enough to make the pastries.

Ingredients

  • 1 pound ricotta, drained, see note at the bottom
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 4 eggs plus 1 egg white
  • 1/4 cup shortening, melted
  • 1/3 cup milk
  • 4 cups flour
  • 1/2 teaspoon baking powder
  • Oil for deep frying (about 2 cups)
  • Confectioners’ sugar

Directions

For the filling, combine the ricotta, 1/4 cup granulated sugar, vanilla, cinnamon and egg white in a large bowl; set aside.

Combine the 4 eggs, melted shortening, remaining 2 tablespoons granulated sugar and milk in a small bowl.

Mound 3 1/2 cups flour on a board; make a well. Pour the egg mixture into the well; sprinkle on the baking powder. Use a fork to incorporate the liquid into the flour to form a dough; add a little more milk, if needed. Knead briefly until the dough is smooth. (Add flour, if needed.)

Divide the dough into four pieces. Take one of the pieces and flatten; dust with flour and roll until it is 1/16th-inch thick and shaped into a 4-inch-wide rectangle.

Place 1 rounded teaspoon of filling along one side of the dough at 3 1/2-inch intervals. Fold the top half of the strip over the filling and press edges together to enclose completely.

Cut with a pastry cutter or knife into individual squares or half moons. Lay each piece on a lightly floured baking sheet; repeat with remaining pieces and filling.

Heat the oil in a deep skillet. Fry several turnovers at a time until golden. Remove with a slotted spoon; drain on a rack placed over paper towels. Sprinkle with confectioners’ sugar.

Draining ricotta: Place ricotta in a wire sieve in the refrigerator for several hours or overnight to remove excess water. For faster results, cover the ricotta with a small plate that fits in the sieve and weight that with a heavy can. If you can, use fresh whole milk ricotta from a specialty market for the richest flavor.


souppizzatureen

souppizzapan

Mix and match the recipes below according to your taste. These meals can easily come together, if you have pizza dough in the freezer or pick it up from your supermarket. Keep vegetables in the freezer for a quick put together soup recipe. Supermarkets, today, carry diced onion, celery and peppers that make it easy to make soup in a short amount of time. Mushrooms are also available pre-sliced. Fresh refrigerated pasta is great for soup and cooks very quickly. It is easy to make substitutions, if you don’t have the exact ingredients listed in the recipes below.

souppizza1

MUSHROOM SOUP

6 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 cup diced onions
  • 2 teaspoons minced garlic
  • 1 (8-ounce) package sliced cremini mushrooms
  • 1 teaspoon onion powder
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon dried thyme
  • 2  (14-ounce) cans beef broth
  • 1/3 cup sherry
  • 1 cup milk
  • 1/2 cup flour
  • 1/2 cup water

Directions

Heat a large soup pan on high heat and add the oil, onions and garlic; cover and cook 1 minute. Stir in mushrooms; cover and cook 5 minutes.

Combine in a large bowl, onion powder, seasoned salt, pepper and thyme, Whisking continuously, add beef broth, sherry and milk to the spice mixture.

Slowly whisk broth mixture into the mushroom mixture in the soup pan. Simmer uncovered 8-10 minutes, stirring occasionally.

Mix flour and water in a small bowl to form a creamy paste. Add 3/4 cup of hot broth from the soup pot in 1/4-cup increments, stirring after each addition, to make a thin paste.

Add to the soup, slowly while whisking continuously. Simmer uncovered 5 minutes, stirring occasionally. Serve.

souppizza2

SAUSAGE AND PEPPER PIZZA

Ingredients

  • 1 lb homemade or store-bought pizza dough
  • 1 tablespoon olive oil
  • 1 lb mild Italian sausage, casing removed
  • 1 small green bell pepper, coarsely chopped
  • 1 small red bell pepper, coarsely chopped
  • 1 small sweet onion, coarsely chopped
  • 3/4 cup homemade or store-bought pizza sauce
  • 2 cups shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese

Directions

Remove dough from the refrigerator and let stand one hour.

Preheat oven to 400°F.

Heat a large sauté pan on medium-high and add oil and sausage. Brown 5–6 minutes, stirring to crumble sausage, or until no pink remains. Let stand 2–3 minutes to cool.

Prepare crust. Flour hands lightly and pat dough evenly into lightly greased  pizza pan. (Or turn dough out onto a lightly floured surface and roll to desired thinness.)

Top crust with pizza sauce, mozzarella cheese, peppers, onions and sausage. Sprinkle with Parmesan cheese.

Bake 18–25 minutes (depending on thickness of pizza) or until crust is golden, cheese is melted and toppings are thoroughly heated. Let stand 5 minutes. Slice and serve.

souppizza3

TOMATO GNOCCHI FLORENTINE SOUP

Ingredients

4 large tomatoes

  • 4 cups fresh baby spinach leaves (4 oz)
  • 2 ½ cups canned crushed Italian tomatoes
  • 1 (14-oz) can vegetable broth
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 (16-oz) package gnocchi pasta

Directions

Cut tomatoes in half; remove seeds and chop coarsely.

Chop spinach coarsely; set aside.

Combine crushed tomatoes, broth and butter in large saucepan; bring to a boil on medium-high. Stir in fresh chopped tomatoes, dill weed, salt and pepper; return to a boil.

Reduce heat to medium; cook and stir 12-15 minutes or until tomatoes are softened.

Puree soup using a stick blender. Stir in gnocchi and spinach; cook 3 more minutes or until spinach wilts. Serve.

souppizza4

CHICKEN AND BROCCOLI PIZZA

Ingredients

  • 1 1/2 cups fresh broccoli florets, (or frozen florets, defrosted)
  • 2 cups roasted chicken (10 oz)
  • 1 lb homemade or store-bought pizza dough
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded Swiss cheese
  • 2 cups ricotta cheese
  • 1 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic salt
  • Olive oil cooking spray for the pan

Directions

Remove dough from refrigerator and let stand one hour.

Place oven rack in the center of oven and preheat to 425ºF.

Cut broccoli into bite-size pieces. Cut chicken into bite-size pieces.

Prepare crust. Flour hands lightly and pat dough evenly into lightly greased  pizza pan. (Or turn dough out onto a lightly floured surface and roll to desired thinness.)

Mix the ricotta with the basil, oregano and garlic salt and spread it evenly over the crust to within 1/2 inch of edge.

Evenly distribute the chicken and broccoli over the ricotta.

Sprinkle both cheeses evenly over pizza;

Bake 20-25 minutes until cheese is melted and bubbly. Slice and serve.

souppastaedamame

POTATO EDAMAME SOUP

Ingredients

  • 1 (16-oz) bag frozen shelled edamame
  • 1 small yellow onion, diced
  • 3 large baking potatoes, peeled and diced
  • 2 tablespoons butter
  • 1 teaspoon minced garlic
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon kosher salt
  • 1 (32-oz) box reduced-sodium chicken broth

Directions

Thaw edamame in a colander under cool running water just until the beans separate.

Melt butter in large saucepan on medium-high. Add onions, potatoes and garlic; cook and stir 3-4 minutes or until onions begin to soften.

Stir in Italian seasoning, salt and chicken broth, then cover; cook, stirring occasionally 10 minutes.

Stir in edamame, then cover; cook 10-15 more minutes or until potatoes are tender when pierced with a fork.

Mash lightly to thicken the soup a little. Serve.

souppizza6

BURGER PIZZA

Ingredients

  • 1 lb lean ground beef
  • 8 large slices Swiss cheese, broken into large pieces
  • 12 oz sliced white mushrooms
  • 1 large sweet onion, coarsely chopped
  • 1 lb fresh pizza dough
  • 2 tablespoons olive oil, divided
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 cup ricotta cheese
  • 1 packet dry beef bouillon
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup water

Directions

Remove dough from refrigerator and let stand one hour  Preheat oven to 400°F.

Heat a large sauté pan on medium-high and place 1 tablespoon oil in the pan. Add mushrooms, salt and pepper and cook, stirring, 2-3 minutes or until tender. Remove mushrooms from the pan and set aside.

Place remaining 1 tablespoon oil in the saute pan and add the onions; cook and stir 5-6 minutes or until soft and golden. Add meat to the pan; brown 4-5 minutes, stirring to crumble the meat until no pink remains. Add the bouillon, Worcestershire and 1/2 cup water; simmer for about 5 minutes. Remove the pan from the heat and stir in the cooked mushrooms.

Flour hands lightly and pat dough evenly into a lightly greased pizza pan. (Or turn dough out onto a lightly floured surface and roll to desired thinness.)

Spread ricotta evenly over the dough and spread the meat/mushroom mixture over the ricotta. Place pieces of cheese evenly on top of the meat mixture. Bake 18-25 minutes (depending on thickness of pizza) or until thoroughly heated. Let stand 5 minutes; slice and serve.

souppastacorn

CORN CHEDDAR CHOWDER

Ingredients

  • 5 slices bacon, cut into ½ inch pieces
  • Salt and pepper, to taste
  • 1 cup of each: diced onions, diced red/green peppers and diced celery
  • 2 1/2 teaspoons seafood seasoning blend
  • 1/4 teaspoon black pepper
  • 1 (16-ounce) bag of frozen corn
  • 2 cups frozen hash brown potatoes, defrosted
  • 1/4 cup flour
  • 1/4 cup water
  • 1 (14-ounce) can low-sodium chicken broth
  • 1 cup milk
  • 1 cup shredded cheddar cheese, plus extra for serving

Directions

Heat a large saucepan on high and place bacon in the saucepan. Cook until crisp, stirring frequently.

Add onions, peppers and celery and cook until softened. Add seafood seasoning and black pepper.

Stir corn and hash brown potatoes into the bacon vegetable mixture.. Cover and cook 5 minutes, stirring occasionally.

Whisk flour, water, milk and broth in a bowl or large measuring cup until smooth.

Add flour mixture slowly to the chowder, whisking continuously. Reduce heat to low and cover; simmer 5 minutes, stirring occasionally. Add cheese, stir until melted and serve with additional cheese, if desired.

souppizza8

SEAFOOD PIZZA

Ingredients

  • 1 lb pizza dough at room temperature
  • 1/4 cup ricotta cheese
  • 1 tablespoon basil pesto sauce
  • 1/2 teaspoon Italian seasoning, divided
  • 1 1/2 cups shredded Italian Fontina or Mozzarella cheese, divided
  • 1/4 cup roasted red peppers
  • 6 ounces crab meat
  • 8 ounces cooked shrimp
  • 1 cup sliced cremini mushrooms
  • 6 fresh basil leaves

Directions

Preheat oven 450°F. Spread pizza dough on a greased pizza pan.

Combine ricotta and pesto in a small bowl until blended and spread evenly over the dough. Sprinkle with 1/4 teaspoon of the Italian seasoning and 1/2 cup of the shredded cheese.

Dice roasted red peppers. Cut crab meat into bite-size pieces.

Arrange shrimp, crab, peppers and mushrooms evenly over pizza. Top with remaining 1 cup of shredded cheese and 1/4 teaspoon Italian seasoning.

Bake 20 minutes or until cheese is melted and golden.

Slice basil leaves into very thin strips. Sprinkle over pizza and let stand 5 minutes before cutting.

souppizza9

TORTELLINI SOUP

Ingredients

  • 1/2 pound Italian sausage, casing removed
  • 2 teaspoons minced garlic
  • 1 (14-ounce) can low-sodium chicken broth
  • 14 ounces water (1 can)
  • 1 (14-ounce) can diced Italian tomatoes
  • 1/3 cup each of diced onions, carrots and celery
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon crushed red chili flakes
  • 1 (9-ounce) package refrigerated three-cheese tortellini
  • Grated Parmesan cheese for serving

Directions

Heat a large saucepan and add sausage and garlic. Cook 5-7 minutes, stirring frequently, until brown and no pink remains. Add diced vegetables, italian seasoning and cook until softened.

Stir in chicken broth, water, tomatoes and chili. Cover and bring to boil. Once soup boils, reduce heat to low. Simmer 7-10 minutes. Increase heat to high and add tortellini to boiling soup; cover and cook 5 minutes. Serve with grated cheese.

souppizza10

PIZZA BAGUETTE

Ingredients

  • 2 cups fresh spinach (loosely packed)
  • 1 tablespoon water
  • 8 sun-dried tomatoes packed in oil, sliced thinly
  • 1 Italian baguette
  • Olive oil
  • 4 teaspoons pesto sauce
  • 2 tablespoons sliced black olives, drained
  • 2 tablespoons roasted red peppers, drained and sliced thinly
  • 3/4 cup shredded mozzarella cheese
  • 8 teaspoons feta cheese
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon Italian seasoning

Directions

Preheat oven to 400°F.

Add spinach and water to a microwave-safe bowl; cover and microwave on high for 2 minutes.

Cut bread in half lengthwise, then into fourths and brush lightly with olive oil. Place on a baking sheet.

Spread each with 1 teaspoon pesto sauce.

Top each piece of bread with ¼ of the spinach, sun-dried tomatoes, mozzarella cheese, feta cheese, red pepper slices and olives.

Sprinkle each with seasoned salt and Italian seasoning.

Place in the oven and bake for 9-10 minutes.


Med cover

The traditional eating habits of the Mediterranean people are based on the agricultural products of their region, which has a long growing season and a rather mild climate. The traditional diets of the Greeks, French, Italians, Spaniards and Middle Easterners reflect distinct cuisines and culinary practices, but they also have a great deal in common.

Certain foods, such as beef and butter, were never very popular in the Mediterranean region because the region did not support the expansive grazing lands required to raise large quantities of buffalo and steer. Most cheeses are made from sheep’s milk and are lower in cholesterol than those made from cow’s milk. The region’s climate is favorable to growing olive trees, so olive oil is abundant and used in cooking instead of butter. With its monounsaturated fat, olive oil is much healthier than butter.

The Mediterranean peoples consume fish, poultry, game and lamb rather than beef. The meat of sheep, goats and chickens contains some fat, of course, but Mediterraneans usually consume far less meat than their northern European neighbors. Wine, which has certain health benefits, is a staple of the Mediterranean diet and regions like Italy and southern France have, historically, produced wine and wine is what is served with meals.

Med6

Research suggests that the benefits of following a Mediterranean-style eating pattern may be many: improved weight loss, better control of blood glucose (sugar) levels and reduced risk of depression, to name a few. Eating like a Mediterranean has also been associated with reduced levels of inflammation, a risk factor for heart attack, stroke and Alzheimer’s disease.

The Mediterranean Diet is abundant in fruits, vegetables, whole grains, legumes and olive oil and it features fish and poultry—lean sources of protein—over red meat, which contains more saturated fat. Red wine is consumed regularly but in moderate amounts. Here are a few recipes that can get you started on eating like a Mediterranean.

Med1

Eggplant Souvlaki with Yogurt Sauce

Serves: 4

Ingredients

  • 1 teaspoon lemon zest
  • 1/4 cup fresh lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh oregano leaves or 2 teaspoons dried
  • 4 teaspoons olive oil, plus extra for the grill
  • Pinch each sea salt and fresh ground black pepper
  • 16 cherry tomatoes
  • 1 small eggplant, trimmed and cut into 20 1/2-inch-wide half-moon pieces
  • 1 cucumber, seeded and chopped
  • 1 large yellow or red bell pepper, seeded and cut into 1/2-inch chunks
  • 1/2 cup pitted black olives
  • 1/2 cup diced red onion
  • Olive oil cooking spray
  • 2 6-inch whole-grain pitas
  • 2 cups lightly packed trimmed baby spinach leaves

Yogurt Sauce

  • 1/3 cup plain yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh mint leaves or 1 teaspoon dried

4 metal or wooden 12 inch skewers (soaked if using wooden) or 8 smaller skewers (6-8 inches)

Directions

In a large bowl, whisk together lemon zest, 1/4 cup lemon juice, garlic, oregano, olive oil, salt and black pepper. Transfer half of the dressing to a second large bowl. Add tomatoes and eggplant to the first large bowl, tossing to coat. Let stand for 15 minutes.

To prepare salad:

To the second large bowl, add cucumber, bell pepper, olives and onion; toss well with dressing and set aside.

Prepare the yogurt sauce:

In a small bowl, combine all yogurt sauce ingredients. Set aside in the refrigerator until serving.

Heat grill to medium-high and lightly oil the grate with cooking oil. If it is too cold to grill where you live, a stovetop grill or grill pan can be used.

On each skewer, thread tomatoes and eggplant, dividing ingredients evenly among the skewers. Mist skewers with cooking spray.

Place skewers on the grill; close lid and cook for 8 to 10 minutes, turning once or twice, until tender. On an indoor grill turn skewers often to cook evenly.

Mist pitas with cooking spray and grill, turning once, until lightly toasted and warm, about 1 minute. Cut into quarters and divide among 4 serving plates.

Add spinach to the salad and toss. Serve with souvlaki, yogurt sauce and pita bread.

Med3

Farro, Shrimp & Tomato Risotto

Serves: 6

Ingredients

  • 28 oz canned or boxed Italian diced tomatoes with juices
  • 2 large leeks, thinly sliced (white and light green parts only)
  • 1 large bulb fennel, cored and thinly sliced
  • 2 cups farro, rinsed
  • 3 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 lb medium shrimp, peeled and deveined
  • 2 tablespoons chopped fresh flat-leaf parsley leaves

Directions

In a large Dutch oven, add tomatoes, leeks, fennel, farro, broth, tomato paste and 1 1/2 cups water; stir to break up tomato paste. Cover, bring to boiling, reduce heat to a simmer and cook for 30-40 minutes or until the farro is tender.

Remove lid, add shrimp and stir to combine. Replace lid and continue cooking until shrimp are pink and opaque throughout, about 2-3 minutes. Divide among soup bowls and garnish with parsley.

Med5

Swiss Chard with Olives

Ingredients

  • 2 bunches (about 1 1/4 pounds) Swiss chard, trimmed and washed
  • 1 tablespoon olive oil
  • 1 small yellow onion, sliced 1/4 inch thick
  • 1/2 teaspoon crushed red pepper flakes
  • 1/3 cup pitted and roughly chopped Kalamata olives (about 16)
  • 1/2 cup water

Directions

Separate leaves from the stems of the Swiss chard. Roughly chop leaves and set aside. Cut stems into 1-inch pieces.

In a large skillet or Dutch oven, heat olive oil over medium heat. Add onion, garlic and red pepper, and saute until onion is translucent about 6 minutes.

Add Swiss chard stems, olives and the water; cover and cook 3 minutes.

Stir in Swiss chard leaves; cover and continue cooking until stems and leaves are tender, about 4 minutes. Serve immediately.

Med4

Lemon Chicken with Potatoes & Artichokes

Serves: 6

Ingredients

  • 6 small red-skinned potatoes, scrubbed and quartered
  • 1 large red bell pepper, seeded and thinly sliced
  • 6 – 5-oz boneless, skinless chicken breasts
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 2 cups reduced-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons arrowroot starch
  • 12 oz package frozen artichokes, thawed
  • 3 tablespoons chopped fresh dill, plus additional for garnish

Directions

Season chicken with salt and black pepper. In a large skillet with a cover over medium-high, heat 1 tablespoon oil. Add chicken and cook for about 1-2 minutes on each side to quickly brown. Remove chicken pieces to a plate.
Reduce skillet heat to medium-low and add the remaining oil and garlic; cook for 1 minute, until lightly browned and fragrant. Add the potatoes and peppers and cook for about 4 minutes, until the potatoes begin to brown.

In a small bowl combine the lemon juice, yogurt and arrowroot and whisk until smooth. Stir yogurt mixture into the skillet. Stir in artichokes and dill. Return chicken pieces to the skillet, nestling them on top of the vegetable mixture.

Cover the skillet and cook for 30 minutes, until the artichokesand potatoes are tender and the sauce is thickened.

Serve chicken and vegetables with the sauce and garnish with additional dill.

Med2

Whole-Wheat Pizza

Halloumi cheese originated in Cyprus and, subsequently, gained popularity throughout the Middle East region. The cheese is white, with a distinctive layered texture, similar to mozzarella and has a salty flavor.

Ingredients

  • 2 tablespoons olive oil, plus more for baking sheet
  • 1 cup cherry tomatoes
  • 1 clove garlic, coarsely chopped
  • Coarse salt and freshly ground pepper
  • 1 pound homemade or store bought whole-wheat pizza dough at room temperature, recipe below
  • 1 cup (4 ounces) haloumi or feta or ricotta salata cheese
  • 2 tablespoons pine nuts
  • 2 cups baby arugula
  • 1 tablespoon red-wine vinegar
  • 1/4 cup pitted kalamata olives, coarsely chopped

Directions

Preheat oven to 450 degrees F.  Oil a pizza pan.

Place tomatoes, garlic and 1 tablespoon oil in a food processor; season with salt and pepper. Pulse 3 to 4 times until ingredients are incorporated but chunky.

Place the dough in the pizza pan. Using your hands stretch the dough until it covers the surface of the pan.

Spread tomato sauce evenly over the dough, leaving a 1-inch border all around. Top with cheese and pine nuts; season with salt and pepper.

Bake until the crust is golden, 15 to 20 minutes.

Toss arugula with vinegar and 1 tablespoon oil; season with salt and pepper. Sprinkle arugula and olives over baked pizza. Cut into serving pieces.

Quick Whole-Wheat Pizza Dough

Makes 2 one pound loaves.

Ingredients

  • 1/2 cup warm (115 degrees) water
  • 2 packets (1/4 ounce each) active dry yeast
  • 1/4 cup olive oil, plus more for the bowl
  • 2 tablespoons sugar
  • 2 teaspoons coarse salt
  • 2 cups all-purpose flour, plus more for kneading
  • 2 cups whole-wheat flour

Directions

Place water in a large bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Brush another large bowl with oil.

In the bowl with the yeast, whisk in the sugar, oil and salt. Stir in flours with a wooden spoon until a sticky dough forms. Transfer to the oiled bowl; brush top of dough with oil.

Cover the bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.

Turn dough out onto a well-floured surface. With floured hands, knead until smooth, about 15 seconds; divide into two balls.

Use one ball of dough for the pizza above and freeze the second dough for another time.



godskidsharon

This WordPress.com site is the cat’s pajamas

Foodfulife

Genuinely good and tasty recipes

Emma eats Italian

Writings on Italian foodstuffs, from my plate to yours

Angie Mc's Reblog Love

a variety of interests and talents from voices that ring true and touch hearts.

With my heart in Abruzzo

Exploring my heritage in the green heart of Italy

DreamDiscoverItalia

Discovering Italy one trip at a time

From Alfredo's With Love

Fire in my hands - A passion for food in words, photos and recipes...

Joe Gande's Blog

Music, Food, Family, Italy, Thoughts, Life...

Young and Hungry

delicious doesn't have to be difficult

EATING WELL DIARY

A vegetarian's notes on healthy cooking

Lovely Delight Bite

For delicious moments......Find out about my secret special treats for yourself, family and friends

Poem and Dish

Poetry and Food Lover's Site...

News Anchor to Homemaker

From deadlines...to diapers and delicious dishes

Piglove

Adventures of Bacon and Friends

Shivaay Delights

Sharing my passion for cooking and baking ♡

Splendid Recipes and More

Food That Satisfies Your Palate

Andrews' Family Cookery & Household Management

Households that create happiness, and Foods that celebrate life

Back Road Journal

Little treasures discovered while exploring the back roads of life

Tuscas värld

Smaker, dofter och gömställen kring Medelhavet

Eating My Feelings

Because food just makes life so much better.

LauraLovingLife

Lover of cooking ~ Wanting to share my adventures in the kitchen!

Il mondo di Macdelice

Il blog rosa di Maria Cavallaro

Good Food Everyday

From the heart of the Mediterranean ....

Culinary Adventures of The Twisted Chef T

Recipes from My Kitchen to Yours!

therapy bread

no, not just bread: crafting edible creations as a way to feed the spirit, body, friends and family <3

healthy.yogi.mama

Fitness, recipes and babies in NYC

The Good, the Bad and the Italian

food/films/families and more

SOLE Food Kitchen

SUSTAINABLE. ORGANIC. LOCAL. ETHICAL. THAT'S HOW WE ROLL.

vinicooksveg

Amazing & fun.........Indian cooking!!

LOVE-the secret ingredient

Like to cook? Like to eat? Be a part of the conversation.

Chocolate Spoon & The Camera

A clumsy newbie in the kitchen. Una principiante ai fornelli.

An eye for food

Food is to be admired as well as desired. It should speak to you visually and make you want to taste it!

mycookinglifebypatty

Adventures in Healthy Living

Things My Belly Likes

Where eating to live and living to eat are not mutually exclusive

Our Growing Paynes

A journey about gardening, cooking, and knitting.

gotta get baked

musings of a baking fiend

thewhitedish

Just another WordPress.com site

on the road with Animalcouriers

pet transport through Europe and beyond

jittery cook

recipes worth sharing

charuyoga

vibrant inspiring nourishing yoga

pattytmitchell

site for Patricia Mitchell, author

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Follow

Get every new post delivered to your Inbox.

Join 1,808 other followers

%d bloggers like this: