Everyone loves a pizza party! But this is no elementary school birthday party; this is a full-out feast of grown-up pies, best enjoyed with everyone pitching in for pizza creation together. Invite eight to ten of your friends over, open a few bottles of wine, and spend the evening assembling, topping and baking your pies. Split up the prep work on the day of dinner by assigning each guest to bring a pizza toppings. This is a meal to eat in stages, as each new pizza comes out of the oven, cut into small slices so everyone can have a taste.
For this menu, you want wines that pair easily with a variety of foods and don’t cost too much per bottle, so you can serve them generously for a crowd. Serve both red and white wines so guests can choose their preference. You can round out the menu with a green salad and a simple dessert, such as cookies or brownies or ice cream.
Some Party Suggestions:
Do make the dough beforehand and freeze it in individual round portions or pan size portions.
Defrost the dough overnight in the refrigerator and bring to room temperature about two hours before guests arrive.
Don’t buy the premade crusts, they just don’t taste the same as homemade dough. Purchased pizza dough is ok.
Do encourage your guests to stretch and roll out their own dough.
Do offer up interesting pizza toppers to create unusual pizzas or assign guests certain toppings to bring and share. The ingredients should be able to stand the intense heat of the oven, stay moist or crisp and complement the basic taste of the base.
Do interact with your guests. If you stay at the oven all night, you won’t have fun. Share the work.
Here are some pizza party ideas and they mix and match perfectly.
Pizza Margarita
Super simple, but unbelievably flavorful, this classic is made from buffalo mozzarella, cherry tomatoes and fresh basil.
Caramelized Red Onion Pizza with Capers and Olives
There’s no tomato sauce but this succulent pizza is always a hit. Onions are cooked until soft and caramelized and spread on top of mozzarella slices. The olives and capers make the sweet onions more savory.
Pear, Pecorino and Taleggio Pizza
This is a new twist on pizza, but the flavor combinations work well together. Almost like a dessert course, the pears and cheese melt together. For a heartier meal feel free to add some Italian sausage scattered throughout.
Sicilian Shrimp and Tomato Pizza
Topped with whole cherry tomatoes, shrimp, garlic, red pepper flakes, grated Parmesan cheese and fresh parsley, this pizza will add a kick to your party. Make sure to offer plates as it’s a little sloppy but well worth it.
Pizza Party Menu
Rather than making five different kinds of pizza dough, ignore the dough portions of each of these pizza recipes, and make four batches in advance of your pizza party. Then use the recipes simply for their toppings, or improvise your own unique topping combinations.
The key to making pizzeria-quality thin-crust pizza is a blazing-hot oven. The best way to replicate the intense heat of such an oven at home is by using a baking stone and cooking under the broiler. The stone absorbs and radiates heat, crisping the bottom of the pizza, while the broiler renders the toppings golden brown.
Allow the dough to come to room temperature before shaping. I usually take my pizza dough balls out of the refrigerator at least two hours before I need them.
Weigh the dough for individual pizzas; generally 6-8 ounces in size. Pan dough usually weighs 1 pound.
Thirty minutes before you need to make your pizza, lightly flour the ball, then press it into a circle about 1 inch thick. Cover with a kitchen towel until needed.
Use your hands and instead of a rolling pin to shape your crust. This will help to create a light crust with air pockets. The rolling pin pushes all the air out and will give you a flatter, less tender pizza crust. Use the base of your palm and fingers and keep turning the circle of dough as you gently stretch it.
Brush olive oil around the edges of the pizza dough before you add the sauce and toppings to ensure a golden brown crisp crust.
Italian Pizza Dough For The Party
This may not be your perfect dough recipe, but for me, it creates dough that is soft enough that I can press into a pizza pan with my hands and allows the crust to rise nicely during baking. It is also a very tender to the bite crust that has just enough chew to it, but it doesn’t toughen up when it cools. The other non-traditional aspect of this dough is that white wine is used along with the water to help keep the dough tender. As for yeast, I use SAS brand Rapid Rise Yeast also called instant yeast) for all my bread baking and it has never let me down and it doesn’t require proofing. This dough also freezes very well, so I often make a double batch and then weigh the balls, oil them, and wrap them in plastic wrap. I then store them in an airtight freezer bags in my freezer for future use.
Makes 4 large or 6 individual pizzas
Ingredients:
- 3 cups All-purpose Flour, level with knife
- 4 cups Italian Flour (00 flour), level with knife
- (If you do not have access to Italian flour use 7 cups all purpose flour or 2 cups white whole wheat flour and 5 cups all purpose flour)
- 1 cup Dry White Wine
- 2 cups Warm Water
- 2 1/2 Teaspoons Rapid Rise Yeast
- 1 1/2 Teaspoons Salt
- 2 tablespoons Olive OIl
Directions:
In a large electric mixer bowl mix together the two flours, the white wine, yeast, salt, and olive oil.
Slowly add in the warm water, stirring with the paddle attachment as you go until the dough comes together in a ball.
Switch to the dough hook. Knead until the dough is very smooth, about 5 to 7 minutes.
Place the dough in a lightly oiled bowl covered with plastic wrap and let double in size.
Divide the dough into 8 ounce portions for individual pizzas or 1 pound portions for pizza pans and roll each in a ball.
Place the balls on a lightly oiled baking sheet and cover with plastic wrap and refrigerate until needed if using on the same day or wrap and freeze for the day of the party .
Remove the dough balls from the refrigerator 2 hours before needed, allowing them to completely come to room temperature before using.
Making the Pizzas:
Lightly flour dough balls; transfer to a floured 9″ x 13″ baking pan; cover with plastic wrap. Meanwhile, place a baking stone on bottom rack of oven, about 13″ from heating element; heat broiler and stone for at least 1 hour.
Put 1 piece dough on floured wooden pizza peel or pizza pan; flatten with your fingertips.
*For baking directly on the stone:
Pick up dough and, using your knuckles and backs of your hands, gently and evenly stretch out dough, working from center outward and rotating as you go in order to make a circle of dough; let weight of dough stretch edges until circle of dough has reached a diameter of 12″.
Sprinkle pizza peel with more flour; transfer dough to front edge of peel. Brush edges of dough with extra-virgin olive oil; sprinkle dough with 1⁄4 cup grated grana padano cheese, kosher salt, and freshly ground black pepper to taste. Add toppings (see pizza recipes below).
Transfer pizza to baking stone by resting end of peel on far edge of stone, holding peel at an angle, and gently pulling it back so that lip of dough catches stone and dough slides onto it. Cook pizza, rotating every 2 minutes with a long metal spatula, until edges are golden, 6–8 minutes. Transfer to a board; slice and serve. Repeat with remaining dough. Makes four 12″ pizzas.
*If baking in a pizza pan follow directions for pressing dough into the pan and place the pan on the baking stone. Bake about 12 -15 minutes in an the oven heated to 500 degrees F.
Soppressata, Tomato and Olive Pizza
- Pizza Dough, recipe above
- 1⁄4 cup oven roasted sliced plum or cherry tomatoes
- 6 thin slices soppressata
- 10 pitted black olives
- 2 tablespoons grated grana padano cheese
- 1 tablespoon. olive oil
Directions:
Make pizza dough according to instructions.
Dot dough with tomatoes, soppressata, and olives. Sprinkle with cheese; drizzle with olive oil.
Transfer pizza to a baking stone and cook pizza, under the broiler, rotating every 2 minutes with a long metal spatula, until edges are golden, 6-8 minutes.
Transfer pizza to a board; slice and serve.
Broccoli Rabe, Goat Cheese, and Lemon Zest Pizza
- Pizza Dough, recipe above
- 1⁄4 cup broccoli rabe, cooked and chopped
- 2 oz. crumbled goat or feta cheese
- 2 tablespoons. grated lemon zest
- Salt and freshly ground black pepper
- Olive oil
Directions:
Make pizza dough according to instructions.
Cover dough with broccoli rabe, goat cheese, lemon zest, and salt and pepper; drizzle with olive oil.
Transfer pizza to a baking stone and cook pizza, under the broiler, rotating every 2 minutes with a long metal spatula, until edges are golden, 6-8 minutes.
Transfer pizza to a board; slice and serve.
Prosciutto, Chili and Onion Pizza
- Pizza Dough, recipe above
- 1⁄2 cup sauteed onions
- 1 chili pepper, thinly sliced
- 4 thin slices prosciutto
- Grated grana padano cheese
Directions:
Make pizza dough according to instructions.
Spread onions and chili over dough.
Transfer pizza to a baking stone and cook pizza, under the broiler, rotating every 2 minutes with a long metal spatula, until edges are golden, 6-8 minutes.
After baking, drape prosciutto over top and sprinkle with cheese.
Transfer pizza to a board; slice and serve.
Mushroom and Fontina Pizza
- Pizza Dough, recipe above
- 3 tablespoons extra-virgin olive oil
- 6 oz. mushrooms, sliced
- 1 tablespoon fresh thyme leaves, plus 4 sprigs for garnish
- Freshly ground black pepper
- 3 medium shallots, peeled and sliced
- 2 tablespoons red wine vinegar
- 3 plum tomatoes, seeded and coarsely chopped
- 2 cups freshly grated fontina cheese
- 1⁄4 cup freshly grated parmesan cheese
Directions:
Make pizza dough according to instructions. Place pizza stone on bottom rack of the oven and heat oven to 500 degrees F.
Heat 2 tablespoons. of the oil in a large nonstick skillet over medium-high heat. Sauté mushrooms, thyme leaves, salt, and pepper. Cook until browned, about 5 minutes. Set aside. Heat remaining 1 tablespoon of oil in skillet over medium heat. Add shallots and cook until wilted, 5 minutes. Add vinegar slowly, cook for 2 minutes. Stir in tomatoes, cook for 2 more minutes, and season with salt and pepper.
To assemble pizza, stretch dough into a 12″ round on a pizza pan, pinching edge to form ridge. Cover with half the fontina, all the mushrooms, and all the tomato mixture. Top with remaining fontina and parmesan. Place pan on pizza stone and bake until crust is golden, about 15 minutes. Garnish with thyme sprigs.
Have Fun !
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San Marino was founded in 301 C.E. (A.D.) by a Christian stonemason, Marinus, who fled the island of Arbe to escape the anti-Christian persecution by the Emperor. Taking refuge on Mount Titano, Marinus founded a small community for Christians. In memory of Marinus, the area was named the Land of San Marino, then the Community of San Marino, and finally the Republic of San Marino. The state of San Marino was able to maintain its independence despite frequent invasions and in 1291 Pope Nicholas IV recognized San Marino as an independent state.
The territory of San Marino consisted only of Mount Titano until 1463 when the republic joined an alliance against Sigismondo Pandolfo Malatesta, Lord of Rimini. As a reward for Malatesta’s defeat, Pope Pius II gave San Marino the towns of Fiorentino, Montegiardino, and Serravalle. In the same year the town of Faetano voluntarily joined the young state. The nation has remained the same size ever since.
San Marino has been occupied by invaders only twice, both for short periods of time. In 1503 Cesare Borgia occupied the country until the death of his father, Rodrigo Borgia, Pope Alexander VI. The political unrest that followed the Pope’s death forced Cesare Borgia to withdraw his forces from San Marino. In 1739 Cardinal Alberoni, in an attempt to gain more political power, used military force to occupy San Marino. However, civil disobedience and clandestine communications with Pope Clement XII helped to ensure recognition of San Marino’s rights and restoration of its independence. Since 1862 San Marino has had an official treaty of friendship with Italy.
San Marino is tiny at only 24 square miles, and there’s very little about stepping into the Republic from Italy that would make you feel like you’ve left the country that surrounds it. This is, however, the oldest surviving sovereign state and constitutional republic in the world.
San Marino is made up of a few towns dotted around the mountain sides. The capital of San Marino is itself called ‘San Marino’ and is situated high up on a mountain top. The capital is surrounded by a wall and three distinct towers that overlook the rest of the country. The towns surrounding the capital are more industrial than the main city.
San Marino has a Mediterranean climate – the warm summers and the mild winters being the most typical features. Although the steep slopes, cliffs and castles of San Marino are impressive, what really takes your breath away is the view from the town. On a clear day you can see the Adriatic Sea a few miles to the east, and in other directions the hilly land rises into central Italy where it is possible to make out small hill-top villages and other castles and fortresses.
The most popular sport in San Marino is, without a doubt, soccer and the San Marino national team has been taking part in international competitions since 1986.
The San Marino Formula 1 Grand Prix auto race takes place every year at the Enzo and Dino Ferrari Autodrome.
Read more: http://www.everyculture.com/No-Sa/San-Marino.html#b#ixzz2ADZwGt5R
The Food Of San Marino
Food and meals are an important part of life in San Marino. The cuisine is Mediterranean, emphasizing fresh and locally grown produce, pasta, and meat. Although it is similar to that of the Italian Romagna region which borders San Marino, the cuisine of San Marino features its own typical dishes. Popular local dishes include bustrengo, a cake made with raisins; cacciatello, a dessert made with milk, sugar and eggs, similar to Crème caramel ; and zuppa di ciliege, cherries stewed in red wine and sugar and served on local bread.
Bustrengo
San Marino also produces high quality wines, the most famous of which are the Sangiovese, a strong red wine; and the Biancale, a dry white wine.
There are many small family-owned restaurants, often providing outdoor seating in the summer, which play an important role in the lives of the Sanmarinese, as meals are a daily part of family life and socializing.
This is the famous cake, Torta Tre Monti, from the Republic of San Marino, that is completely hand made at La Serenissima, an ancient cake factory, located in San Marino.
The cake consists of five layers of round wafers filled with chocolate and hazelnut cream and topped with a rich dark chocolate. It has a very delicate and crispy taste. It is still made with the same original techniques that have been used since 1942.
Here is a video on how this cake is made: http://www.laserenissima.sm/eng/index.asp
Make Some San Marino Inspired Recipes At Home
Piadina with Ricotta, Prosciutto and Arugula
Piadina can be made with any filling ingredients that you like or normally put into a sandwich. The bread is usually a flatbread and, unless you want to make the bread from scratch, I recommend the pita as a good substitute. Tortillas are sometimes recommended but, I think, they are too thin.
Ingredients:
- 6 whole wheat pita breads
- 1 tablespoon extra-virgin olive oil, plus more for brushing the bread
- 1 1/2 cups ricotta cheese
- Freshly ground pepper
- 4 ounces baby arugula (4 cups)
- 1 teaspoon fresh lemon juice
- 1/2 pound thinly sliced prosciutto, mortadella or salami (at least 12 slices slices)
Directions:
Preheat the oven to 225°F. Heat a stove top griddle or skillet until hot. Brush both sides of each pita round very lightly with oil and grill over moderate heat, turning once, until brown marks appear on the bread’s surface, 3 to 4 minutes. Wrap in foil and keep the breads warm in the oven while you cook the rest.
In a small bowl, season the ricotta lightly with salt and pepper. In a medium bowl, toss the arugula with the 1 tablespoon of oil and the lemon juice and season with salt and pepper. Arrange breads on a work surface and spread each with 1/4 cup ricotta on one side of the bread. Top with prosciutto slices, followed by the arugula salad. Fold the uncovered side of the bread over the filling and cut in half. Serve warm.
Italian Baked Beans
Ingredients:
- 4- 15-ounce cans cannellini beans, drained and rinsed
- 1 tablespoon olive oil
- 1/4 pound pancetta, roughly chopped
- 1 medium onion, chopped
- 4 garlic cloves, chopped
- 1 tablespoon fresh sage, minced
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons honey
- 2 cups store bought or homemade marinara sauce
- 2 cups beef or chicken stock
- Salt
Directions:
Preheat the oven to 325°F. In a 3 or 4 quart heavy-bottomed, oven-proof, lidded pot such as a Dutch oven, heat the olive oil over medium heat. Add the pancetta and cook slowly until lightly browned and crispy.
Add the chopped onions and increase the heat to medium-high. Cook, stirring often, until the onions begin to brown. Use a wooden spoon to scrape any browned bits off the bottom of the pot.
Add the garlic, crushed red pepper flakes and sage and cook for 1-2 minutes, then add the honey. Stir well to combine. Add the marinara sauce and the stock. Bring to a simmer; add salt to taste and the drained beans. Stir well. Cover the pot and cook in the oven for an hour and fifteen minutes. If there is too much liquid in the beans after this time, remove the cover and cook for 15-30 minutes more or until desired consistency.
Pasta Roses with Cheese & Ham
Serves 6-8
Nidi di Rondine -” Swallow’s Nests” is a popular pasta dish in San Marino. It is a quick way of making a filled pasta. It is pretty and looks difficult to make but isn’t ! The classic rosettes are filled with a little bechamel sauce sprinkled with Parmigiano-Reggiano and topped with sliced cooked ham and fontina cheese.
Ingredients:
- 1 Package lasagna pasta noodles
- 1 cup bechamel sauce, directions below
- 3/4 lb. prosciutto or ham, sliced thin
- 1 1/3 cup Fontina or Emmenthal cheese, thin slices
- 1 1/2 cups marinara sauce
- Parmigiano Reggiano to sprinkle on top
Directions:
To make the Bechamel:
- 2 tablespoons (Wondra) flour,
- 2 tablespoons butter
- 1 cup milk
- salt
- 2 tablespoons Parmigiano-Reggiano cheese, grated
Whisk milk and flour in a saucepan together, add butter and place pan over moderate high heat.
Keep whisking until sauce thickens. Season with salt and the 2 tablespoons of grated Parmigiano-Reggiano cheese.
To pre-cook the pasta:
Cook just 3 lasagna pieces at a time in salted boiling water. Remove with a slotted spoon and place on kitchen towels. Turn them over to dry on both sides.
Pre-heat the oven to 375° F.
To fill and assemble the Rosettes:
Coat the bottom of a large baking dish with 1 cup of the marinara sauce.
Spread a thin layer of béchamel on the pasta pieces, then sprinkle with grated Parmigiano-Reggiano cheese and place slices of prosciutto or ham and cheese on top.
Roll up each in piece into a cylinder. Place them close together cut side up in baking dish. Continue the process until the dish is full – if you have space left use crumpled balls of foil to fill in the space and keep the rolls upright.
Use kitchen scissors to nick the rolls in a few places and pull out pasta “petals” turning them down a little so they stay open during baking. See picture above.
Dot the top of the pasta roses with the remaining marinara sauce and sprinkle with Parmigiano-Reggiano cheese. Bake for 30 minutes or until the top of the “roses” are crisp and golden.
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- San Marino (soarintosky.wordpress.com)
- The road trip to San Marino and Venice. – City of San Marino, Italy (travelpod.com)
- http://www.virtualtourist.com/travel/Europe/San_Marino/Things_To_Do-San_Marino-TG-C-1.html
There is no food richer in meaning than rice: life, wealth, and prosperity accompany this grain, a cornerstone of Italian cuisine. The land where it is grown is like a checkered sea: a spectacle of colors and reflections that tradition turns into delicious dishes.
Rice was a common ingredient, actually a cereal, in ancient China and India. According to archaeologists, rice originated fifteen thousand years ago on the Indian side of the Himalayas. Rice is an important ingredient for the populations of the Far East who base their diet on this food. Alexander the Great introduced rice to the Persians and then scientists brought it to the Middle East. Over the centuries, rice finally made its way to Europe, first in Greece, then in the Roman lands, where it was never cultivated, but imported. Rice remained an expensive food for Western Europeans who used it in small doses as a cosmetic or to fight against intestinal disease or fevers. Wealthy Romans used rice flour to make a cream that they would spread all over their faces and necks to soften and brighten their skin.
The most spectacular period of progress of the Italian rice cultivation began in the middle of the last century, when Vercelli farmers built one of the most efficient irrigation systems.
Today. Italy is the leading producer of rice in Europe, with the majority of it being grown in the Po River Valley. Lombardy is home to the best rice-growing area, the Lomellina, while Piedmonte and Veneto also have abundant rice harvests. Rice thrives so well in the Po Valley that first courses of risotto are more common than pasta and are a great way to serve whatever is in season, from seafood to wild mushrooms (such as Porcini) to meat and game. Anyone who has had a perfectly prepared risotto dish knows just how serious the people of this area take their rice. That is not to say that other regions of Italy do not eat rice, as there are wonderful recipes for using the many varieties grown throughout Italy. From soups to desserts, Italian rice is well utilized.
Rice, like eggs, comes in different sizes and grades. Italian rice is graded according to length (short or long), shape (round or oval) and size (small, medium or large), as well as wholeness (broken grains are appropriately downgraded). Italy grows mostly short, barrel-shaped rice that is different from the long-grain rice that is usually boiled or steamed in other parts of the world. The four main categories based on grain size are comune, semifino, fino, and superfino. The superfino rice is the type most used for risotto, with Arborio being the most recognized outside of Italy. However, Venetian cooks prefer the Carnaroli variety, which was invented in the 1950’s. Baldo is another variety well-known for making excellent risotto and classified as semifino.
- *Comune or originario: The cheapest, most basic rice, typically short and round. It is used mostly for soups and desserts, never risotto. The rice most often seen with this grade is the Balilla variety. It cooks faster than other grades.
- *Semifino: This grade, of medium length, maintains some firmness when cooked. Risotto can be made with a semifino grade, although semifino is better used in soups. The rice variety most often seen with a semifino grade is Maratelli.
- *Fino: The grains are relatively long and large, and they taper at the tips, creating an oval shape. Fino-grade rice remains firm when cooked. Several varieties are commonly graded fino, including Vialone Nano, Razza 77, San Andrea and Baldo.
- *Superfino: This grade represents the fattest, largest grains. Superfino is the province of the two best risotto varieties, Carnaroli and Arborio. They take the longest to cook, as they can absorb more liquid than any of the others while still remaining firm.
I recently discovered nutty black rice that is grown in Piedmont in Italy. It has a chewy texture and the color is a standout on the dinner table. It is mostly served in salads, but it is equally good served warm, with drizzle of extra-virgin olive oil. I like to cook this rice in chicken broth and serve grilled shrimp on top. For another recipe to check out is Erica De Mane’s recipe on her website: http://ericademane.com/2008/11/05/my-black-rice-dream/
Black Rice with Shrimp, Guanciale, and Rosemary
Italian rice is not just limited to risotto; one of the more famous non-risotto rice dishes is Minestrone alla Milanese. The city of Milan’s hearty vegetable soup makes use of Lombardy’s abundant rice. In the Veneto, Peas and Rice (Risi e Bisi) is a popular “wet” risotto that is like a soup made with rice and peas, but thick enough to eat with a fork. Riso al Salto is a way to use up leftover risotto – pressed into patties and fried in butter. Another frugal use of leftovers is to add the rice to eggs for an Omelette di Riso. Suppli and Arancini (little oranges) are fried rice balls with a filling usually of cheese; they are a popular snack found in Italian cafes and bars. Rice stuffed tomatoes make an excellent antipasto, especially with the large tomato varieties grown around the Bay of Naples. Rice is also used in desserts, such as Sicily’s – Dolce di Castagne e Riso – a rice pudding flavored with chestnuts.
When Italians are not making Risotto, they treat their rice like pasta. They immerse it in a large pot of water, boil it, salt it and strain it. Unlike many Asian and Indian rice varieties, Italian rice is never rinsed or soaked before use. The rice is sold in vacuum-packed bricks which stops the grains from rubbing against each other during transport (breaking and scraping the kernels). This unique packaging also keeps the grains “fresh” and ensures no debris or insects entered the bag after the rice was cleaned, aged and dried under the controlled conditions.
Italian Rice Dishes
Italian Rice Salad
Arborio rice is great for most cold rice dishes, just be sure not to over cook it.
Ingredients:
- 1 cup Arborio rice
- 2 tablespoons plus 2 teaspoons lemon juice
- Sea salt, preferably gray salt, and freshly ground black pepper
- 1/2 cup extra-virgin olive oil
Directions
Bring a large pot of water to a boil. Add salt and rice, stir, and adjust heat to maintain a simmer.
Cook, stirring occasionally to prevent any grains from sticking to the pot, until the rice is just barely done, about 15 minutes. It will continue to cook as it cools.
Drain the rice in a fine mesh colander and spread it out on a baking pan brushed with olive oil to cool quickly.
Put the lemon juice in a small bowl. Season with salt and pepper. Gradually whisk in the olive oil.
In a large bowl, combine the cooled rice and any combination of ingredients from the list below. Toss. Pour the dressing over the salad (you may not need it all) and toss gently. Taste and adjust seasoning.
The following is a list of some of the classic ingredients you might want to add to your salad (sliced or cut into small cubes):
- Marinated Artichoke Hearts
- Tuna fish
- Prosciutto
- Boiled eggs
- Cheese
- Peas
- Giardiniera
- Roasted Red Peppers
- Fresh Mushrooms, thinly sliced
- Roasted eggplant
- Celery stalks
- Carrots
- Asparagus
- Anchovies
- Olives
- Capers
Italian Rice Omelet
Add a green salad to round out the meal.
Ingredients
- 3/4 cup cooked Arborio rice
- 6 eggs
- 1/2 cup diced cheese of choice
- 2 oz. salami cut into small cubes
- 1 tablespoon butter
- 2 finely chopped green onions
- Salt and pepper (to taste)
- Garnish with Marinara Sauce or Diced Plum Tomato or Shredded Cheese
Directions:
Beat eggs with salt and pepper in a medium bowl.
Heat a saute pan over medium heat, Add butter and let it melt. Pour eggs directly over the butter. Tilt the pan to spread the uncooked eggs in the pan. Put the remaining ingredients: rice, salami, cheese and onions in the center of the omelet.
Fold one side of the omelet over the ingredients and cook it for 4 to 5 minutes over low heat until the filling gets heated enough. Turn out onto a serving plate.
Minestrone with Tomatoes and Rice
Serves: 4-6
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 medium red bell pepper, cut into 1/2-inch dice
- 2 medium carrots, cut into 1/2-inch dice
- 1 medium Idaho potato, peeled and cut into 1-inch dice
- 1 medium zucchini, cut into 1-inch dice
- 1 medium yellow squash, cut into 1-inch dice
- 1/2 cup Arborio rice
- One 28-ounce container Pomi Italian chopped tomatoes
- Salt and freshly ground black pepper
- 1/2 teaspoon crushed red pepper
- 1/2 of a small head of cauliflower, cut into 1-inch florets
- 2 medium celery ribs, cut into 1/2-inch dice
- 1/2 cup frozen baby peas
- Freshly grated Parmesan cheese, for serving
Directions:
Heat the olive oil in a large nonreactive saucepan. Add the onion and red bell pepper and cook over moderately high heat, stirring occasionally, until softened and lightly browned, about 6 minutes. Add the carrot, potato, zucchini and yellow squash and cook, stirring often, for 5 minutes.
Add the rice to the saucepan and toss well to coat the grains with oil. Add the tomatoes, 1 teaspoon salt, 1/4 teaspoon black pepper, the crushed red pepper and 6 cups of water and bring to a boil over moderately high heat. Add the cauliflower, celery and peas and cook, stirring, until all the vegetables and the rice are tender, about 35 minutes. Season the soup to taste. Ladle the soup into bowls and serve with Parmesan.
Italian Three-Bean and Rice Skillet 
4 servings
Ingredients
- 1- 15 or 15 1/2 ounce can small red beans or red kidney beans, rinsed and drained
- 1- 14 1/2 ounce can Italian-style stewed tomatoes, cut up
- 1 cup vegetable broth or chicken broth
- 3/4 cup quick cooking brown rice
- 1/2 10 ounce package frozen baby lima beans (1 cup)
- 1/2 9 ounce package frozen cut green beans (1 cup)
- 1/2 teaspoon dried basil, crushed or dried Italian seasoning, crushed
- 1 cup marinara sauce
- 1/4 cup grated Parmesan cheese
Directions
In a large skillet combine red beans or kidney beans, undrained tomatoes, broth, rice, lima beans, green beans, and basil or Italian seasoning. Bring to boiling. Reduce heat. Cover and simmer about 15 minutes or until rice is tender. Stir in marinara sauce. Heat through. Top with Parmesan cheese.
Arborio Rice Pudding
Serves: 4 servings
Ingredients
- 1 cup water
- Pinch salt
- 1/2 tablespoon butter
- 1/2 cup Arborio rice
- 2 cups whole milk
- 4 tablespoons sugar
- 1 teaspoon vanilla extract
- Few dashes ground cinnamon
Directions:
Bring water, salt, and butter to a boil in a medium saucepan. Add the rice, return to a boil, and then reduce the heat to the lowest setting. Cook until the rice has absorbed the water but still al dente, about 15 minutes. Pour into a bowl.
Bring milk, sugar, vanilla, and a few dashes of cinnamon to a simmer in the saucepan. Add the cooked rice and cook at a simmer over medium-low heat until the rice absorbs most of the milk and mixture starts to get thick and silky, about 10 to 15 minutes. Transfer pudding to a large bowl and cool to room temperature. Place in the refrigerator until cold and set. Serve with a dash of cinnamon.
Italian Rice Cake
Ingredients:
- 1 cup Arborio rice
- 1/2 cup sugar
- lemon zest from 1 lemon
- 1/3 cup citron or light raisins
- 1/3 cup almonds
- 3 eggs
- 2 cups milk
- 2 cups water
- 3 1/2 tablespoons butter
- Pinch of salt
- Maraschino Cherry liqueur
- Powdered sugar
Directions:
Spray a 9 inch round cake pan with cooking spray and flour the bottom.
Heat oven to 400°F.
In a large saucepan, add the milk, 2 cups water, sugar, grated lemon peel and a pinch of salt. Bring to a boil, then add the rice and cook until it has absorbed all the liquid, 25-30 minutes.
Remove the pot from the heat, stir in the butter and let cool.
Once the rice is cool, pour into an electric mixer bowl and add the eggs one at a time, mixing well after each addition. Stir in the almonds and citron. Mix well, then pour into cake pan.
Bake for 30 minutes. Take the cake out of the oven and brush with maraschino cherry liqueur. Slice the rice cake into serving pieces in the pan when cool. Dust with powdered sugar.
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- Fortnightly Meal Challenge #3: Classic Roast Butternut Squash Risotto (homegalley.wordpress.com)
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- http://ericademane.com/
- http://www.riceandwine.com/rice/history.php
Bologna is well-known for its food, architecture, music and for its independent political thinking, and is now regarded to be one of the most attractive cities in Italy. Bologna is the capital of the Emilia-Romagna region in northern Italy and is less than an hour inland from the east coast, about halfway between Florence and Milan. Nearby cities of interest include Modena and Ravenna.
The history of Bologna began with the Etruscans. In the VI century B.C., the city bore the Etruscan name “Felsina”. Later the Romans renamed the city Bononia, from which the current name, Bologna, is derived. At its peak, it was the second city of Italy, and one of the most important of all the Empire, with various temples and baths, a theatre, and an arena. Pomponius Mela, author of A Description of the World, included Bononia among the five wealthiest cities of Italy. Although fire damaged the city during the reign of Claudius, the Roman Emperor Nero rebuilt it in the 1st century AD.
In 1088, the Studio, later known as the University of Bologna, was founded and could boast notable scholars of the Middle Ages in attendance, such as, Irnerius, Dante, Boccaccio and Petrarca. The university received a charter from Frederick I Barbarossa in 1158, but in the 19th century, a committee of historians led by Giosuè Carducci traced the founding of the University back to 1088, which would make it the oldest university in the world.
University of Bologna
Two Towers
In the Medieval period, Bologna was an important and thriving city. Between the XII and XIV centuries, some of the city’s most important buildings were constructed: among these were the Two Towers, the traditional symbol of the city, the Basilica of San Petronio and King Enzo’s Palace.
In 1256, Bologna passed the Legge del Paradiso (“Paradise Law”), which abolished feudal serfdom and freed the slaves, using public money. At that time the city centre was full of towers (perhaps 180), built by the leading families, notable public edifices, churches, and abbeys. It was the next most important city after Rome but, always, managed to maintain relative autonomy. In the XVII and XVIII century, the city expanded, above its outside walls. In the middle of the XVIII century, the Portico of San Luca was built.
Bologna is also a city famous for its painters, such as the Carracci brothers, Guido Reni and, in the XX century, Giorgio Morandi, in which his famous still life works are exhibited at the Giorgio Morandi Museum, inside the Town Hall (Palazzo Comunale).
The Bolognese are also known for their fierce independence; throughout history the city’s rebellions against the papal rulers and injustice illustrates this spirit. Even today, you are sure to see locals in heated political discussion and debates about the day’s topics.
San Luca is the world’s longest continuous portico, a covered walkway of 666 arches more than two miles long
Bologna Nightlife:
Bologna has a rich music heritage, where music plays a significant part in everyday life. The city of Bologna is an important place for Italian and international events and festivals. The city hosts the International Composition competition in August, dedicated to the memory of the victims of the Bologna railway station slaughter in 1980, the European Jazz Festival and the Bologna Festival, dedicated to classical, baroque and contemporary music. It is also the seat of “Angelica”, an international festival of contemporary music and of the Zecchino d’Oro Festival (children’s choir festival). Additional summertime entertainment options include a daily open-air disco in Parco Cavaioni on the outskirts of the city and the city-sponsored Bologna Sogna series, with concerts at museums and buildings around town. During the rest of the year, nightlife events abound for young people in the university area.
The Food of Bologna:
The cuisine of the Emilia-Romagna region is one of the best in Italy and some of Italy’s most famous foods come from this region. Handmade egg pasta and stuffed pasta, especially tortellini, are specialties of Bologna and, of course, there is the famous Ragu alla Bolognese, a long cooked meat sauce. In truth, there probably isn’t one authentic recipe for bolognese sauce. (See my post for my version: http://jovinacooksitalian.com/2012/04/21/two-sauces-for-everyday-meals/) Bologna is also known for its salami, ham and cheese.
D.O.P stands for “Denominazione di Origine Protetta”, which means Protected Designation of Origin. The D.O.P designation guarantees that the products come from a certain location in Italy. Also, the methods of production must be traditional, and have fixed storage guidelines.
Parma ham (also known as Posciutto Crudo di Parma) – (D.O.P.) This is ham that’s been salted for several weeks, rather than cooked. It has a melt-in-your-mouth texture, and it’s made — of course — in Parma.
The home of Prosciutto di Parma and other meat delicacies.
Mortadella di Bologna. Spiced pork from Bologna. This is where we get our word “bologna” from, but this is not the supermarket lunchmeat.
Parmigiano Reggiano. A D.O.P. protected cheese, made in Parma and Reggio Emilia. You might know it as “parmesan.” However, unless you’re holding the D.O.P-protected Parmigiano-Reggiano in your hands, you’re not really tasting the real thing.
Balsamic vinegar of Modena. One of the region’s most world-famous foods, D.O.P. protected balsamic vinegar can only be made in Modena, which is in Emilia-Romagna. It is especially good drizzled over some Parmigiano-Reggiano cheese Look for it on pastas, too. One thing Emilia-Romagna does very well is mixing sweet and savory, such as a pasta filled with pears, Parmigiano Reggiano, and drizzled with balsamic vinegar.
Calamari ripieni di calamaretti. Small squid are chopped, seasoned, mixed with rice, and used to stuff – large squids.
Asparagi ravennati. Famous asparagus of Ravenna. Look for it in risotto.
Anguilla alla ravennate. Eel sautéed in butter with tomatoes, and a specialty in Ravenna.
Piselli alla pancetta. Peas cooked with pancetta (a salt-cured, spiced Italian bacon), sometimes with mixed with pasta.
Lasagna. Some Bolognese claim that lasagna was invented here. Regardless of where exactly it originated, the version made in Bologna is one of the best.
Tortellini. The pasta that has become a favorite worldwide — those little pouches filled with cheese or, in some cases, meats (although that’s usually for their larger cousin, tortelloni) — was invented in the Emilia-Romagna region. And some fascinating legends are connected with how it got its start. Our story: While traveling, the pope’s daughter Lucrezia Borgia checked into the small town of Castelfranco Emilia, near Modena. The innkeeper was captivated by Lucrezia, and in the night, he couldn’t help himself — he peeked through the keyhole into her room. All he saw… was her navel. In typical Italian fashion, he turned his desire into inspiration, making a new pasta in the shape of Lucrezia’s navel in homage. A second story: to the Bolognese, the shape of tortellini was inspired by the female navel. One story, hailing from the 17th century, claims that tortellini was created by a cook who molded the pasta in the navel of a Bolognese woman.
Capellettacci. Pasta filled with chocolate-flavored chestnuts and served with olive oil and pepper.
Tagliatelle alla Bolognese. Not exactly what we think of when we think “Bolognese sauce,” this is a thick ragu of onions, carrots, pork, veal, and with just a little bit of tomato.
Amaretti or amarelle. Almond-flavored macaroons, a specialty of Modena. Today, bakeries throughout the region, and in Italian communities around the world, carry Amaretti di Saronno, but it’s worth the (small) effort to make them yourself. The recipe is simple, and fresh from the oven, they have a crisp-yet-tender texture that’s beyond compare.
Pampepato di cioccolato. A Christmastime cake made of cocoa, milk, honey, spices, almonds and lemon peel, then covered with candy-studded chocolate frosting. It dates back to the 15th century, and an 11-pound version was even given by the city of Ferrara to General Eisenhower during the World War II.
Bologna Inspired Recipes For You To Make At Home
Lunch
Onion Frittata 
The key to making this dish is to have all the ingredients prepared before you begin sautéing the onions.
4-6 Servings
Ingredients:
- 8 large eggs or 4 whole eggs and 1 cup egg substitute
- 1/2 cup finely grated Parmesan
- 3 large fresh basil leaves, torn into pieces
- 3 large fresh sage leaves, minced
- 1 teaspoon minced fresh rosemary
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 cup thinly sliced onion
- 1/3 cup skim milk ricotta
Directions:
Preheat oven to 400°F. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion; sauté until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly over.
Cook until frittata begins to set, about 2 minutes. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.
Shaved Fennel Salad in Balsamic Vinaigrette 
The balsamic dressing below is quite versatile; try it with baby greens or grilled vegetables.
Make a double batch and refrigerate leftovers for up to 2 weeks.
Serves 6
Ingredients:
- 2 shallots, very thinly sliced
- 1 tablespoon minced oregano leaves or 1 teaspoon dried
- 1 tablespoon balsamic vinegar (Aceto Balsamico Tradizionale di Modena)
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 fennel bulbs, trimmed, quartered, and sliced paper-thin
- 6 oz mixed baby greens or arugula
Directions:
Place the shallots, oregano, balsamic vinegar, olive oil, salt, and pepper in jar. Close with a tight-fitting lid and shake to blend.
Pour the dressing over the fennel in a bowl. Toss, taste for salt, adjust if needed, and marinate for 15 minutes. Serve over a bed of baby greens or arugula.
Dinner
Bologna-Style Pork Chops
These pork chops with prosciutto and cheese are somewhat more involved than some other pork chops, but will be a delightful surprise at the table, and are well suited to company.
6 servings
Ingredients:
- 6 (3/4 inch) bone on pork chops
- 6 slices of prosciutto
- 6 slices fontina cheese
- 2 bay leaves
- A clove of garlic, minced
- 2 sprigs of fresh rosemary, leaves stripped and minced
- 1 tablespoon extra virgin olive oil
- Salt & freshly ground pepper
Directions:
Trim all the gristle and fat from the cutlets, then split them in half, leaving the halves attached only along the bone, so that the cutlets will open like a book.
Open the pork and fill each with a piece of prosciutto and a piece of cheese, trimming their edges so nothing sticks out.
In a skillet large enough for all the pork chops to lie flat, heat the oil with the bay leaves. Place the pork chops into the pan and brown them on both sides, turning them carefully. Season the meat with the minced garlic, herbs, salt, and pepper, cover, and cook over a medium-low heat for about 15 minutes, turning the meat occasionally.
Agnolotti With Sage Butter
Some agnolotti pasta are square or rectangular in shape, while others, especially from Bologna form a half-moon circle.
A quick way to achieve small stuffed pastas without all the kitchen labor, is to cheat a little, by using Wonton (what Chinese!) wrappers. Not authentic but quick and tastes like the real thing.
Servings: 6 
Ingredients
- 1 teaspoon olive oil
- 4 ounces ground beef
- 2 ounces ground pork
- 1/4 cup finely chopped fresh spinach leaves
- 1/2 cup freshly grated Parmesan cheese
- salt, to taste
- ground black pepper, to taste
- 1 egg or 1/4 cup egg substitute
- 42 wonton wrappers (square or round)
- 1/4 cup unsalted butter or Smart Balance Blend
- 3 tablespoons chopped fresh sage
Directions:
Heat oil in heavy large skillet over medium-high heat. Add beef and pork; saute until brown, about 3 minutes. Add spinach and saute until wilted and liquid has evaporated, about 3 minutes. Cool.
Finely chop mixture in the processor. Transfer to a medium bowl. Mix in cheese. Season to taste with salt and pepper. Mix in egg.
Lightly flour a baking sheet. Arrange 12 wonton wrappers on work surface, keeping the rest covered with a towel to prevent dryness. Spoon 1 teaspoon filling in center of each. Brush edges with water. Fold each wrapper in half, forming a triangle or rectangle. Press edges together and form into desired shapes. Transfer to the floured baking sheet. Repeat with remaining wrappers and filling. (Can be made 8 hours ahead. Cover with plastic wrap; chill.).
Melt butter in heavy medium skillet over low heat. Add sage; remove from heat and keep warm.
Meanwhile, working in batches, cook Agnolotti in a large pot of boiling salted water until just tender but still firm to bite, about 3 minutes. Using slotted spoon, transfer Agnolotti to shallow soup bowls. Drizzle with sage butter and serve.
Chicken Scallopini with Balsamic Vinegar and Basil
After the scaloppine are browned in olive oil, the pan is deglazed with chicken stock and balsamic vinegar to create a rich sauce. Add a 1/2 pound of mushrooms with the shallots if you like this addition.
Serves 4
Ingredients:
- 4 chicken scallopini (about 4 ounces each), pounded thin with a mallet, see post on how to prepare scallopini: http://jovinacooksitalian.com/2012/05/09/how-many-ways-can-i-make-scallopini/
- 1/4 cup unbleached all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 shallots, minced
- 1/2 pound sliced mushrooms, optional
- 2 garlic cloves, minced
- 1/2 cup chicken broth
- 2 tablespoons balsamic vinegar (Aceto Balsamico Tradizionale di Modena)
- 1/4 cup basil leaves, torn
Directions:
Dredge the scaloppine in the flour, shaking off excess. Heat the olive oil in a 12-inch skillet. Add the scaloppine in a single layer. Season with salt and pepper.
Cook until golden on the bottom, about 2 minutes; turn. Cook on the other side until golden, about 2 minutes. Remove to a platter; cover with foil to keep warm.
Add the shallots (and mushrooms, if using) and garlic to the skillet; cook, stirring, for 1 minute. Add the broth and reduce over high heat for 1 minute, scraping up any browned bits from the bottom of the skillet. Add the balsamic vinegar; cook until the sauce reduces and becomes syrupy, about 1 minute. Stir in the basil, return the chicken to the skillet, and turn a few times to coat with the sauce and to warm through. Serve hot.
Tagliatelle with Prosciutto and Orange
4 servings
Ingredients:
- Kosher salt
- 12 oz. egg tagliatelle or fettuccine (preferably fresh)
- 1 tablespoon unsalted butter
- 2 oz. thinly sliced prosciutto, torn into 1″ pieces
- Zest and juice of 1 orange
- 1/2 cup fat-free half and half
- Freshly ground black pepper
- 1/4 cup finely grated Parmesan
Directions:
Bring a large pot of water to a boil. Season with salt; add pasta and cook, stirring occasionally, until 1 minute before al dente, (about 2 minutes for fresh pasta), longer for dried. Drain, reserving 1/4 cup pasta cooking water.
Meanwhile, melt butter in a large heavy nonstick skillet over medium-high heat. Add prosciutto; sauté until browned, about 3 minutes.
Add reserved pasta water, orange juice, half of the orange zest and half and half; bring to a simmer. Add pasta; cook, stirring, until sauce coats the pasta, about 1 minute. Season with salt and pepper. Stir in cheese and divide among warm bowls. Sprinkle remaining orange zest over pasta.
Related articles
- Bologna (halfyearitalian.wordpress.com)
- Bologna – La Grassa La Gastro (the-travelbunny.com)
- Learning to Make Pasta in Italy (skimbacolifestyle.com)
- Reference: http://www.italia.it/en/discover-italy/emilia-romagna.html
- See the True rustic Parmigiano Maker at work (gustoitalia.wordpress.com)
The art of tailgating can be described as a delicate balance between sports and eating. It’s a place where fans can not only paint their faces, but enjoy a beer with a fellow supporter. It’s a medium where sports can be enjoyed pre-game and post-game.
There is something about the combination of friends, family, appetizers and beverages that excites fans like few other things can. Grilling burgers that are branded with your team’s logo, competing to see whose flag can fly the highest, and dressing children in sports paraphernalia – all are as American as the hot dogs and apple pies that are consumed while doing them. And while this time-honored tradition dates back to some of the earliest sporting events, tailgating has arguably grown more popular than the events with which they are associated.
How did tailgating begin?
One of the first tailgating events was first documented during the Civil War, although participants, in all likelihood, were not sharing recipes or playing a friendly game of horseshoes. The event took place in 1861 at the Battle of Bull Run. At the battle’s start, civilians from the Union side arrived with baskets of food and shouting, “Go Big Blue!” Their efforts were a form of support and encouragement for their side to win the commencing battle.
Although this event was a far cry from tailgates of today, this is one of the first historical events of passersby cheering on an event. This day also is important in that it documents food being used to celebrate a specific event.
Another event that would help shape the history of tailgating happened just five years after the Battle of Bull Run, in 1866 when Texas rancher, Charles Goodnight, transformed a U.S. army wagon into a portable feed wagon. Goodnight saw the need for cowboys to eat regardless of location, and invented his contraption – the chuck wagon – to help mobilize hearty meals. The chuck wagon, named after a lower-priced cut of beef called “chuck,” helped transform the face of the ranching industry. Goodnight’s portable cooking design was efficient, and more importantly, on wheels. Goodnight’s chuckwagon was an early model of many tailgating setups that are still used in present times.
Up to this point, however, each form of early tailgating had yet to be performed at an actual sporting event. The act of pre-game celebration would not be introduced to competitive sports until 1869, when the earliest signs of tailgating at a sporting event took place at the inaugural intercollegiate football game between Princeton and Rutgers. However, what arguably had the biggest effect on tailgating at this game, was a group of Rutgers fans and players, who wore scarlet-colored scarves (converted into turbans), in order to be separate from the other fans. Their school colors were a show of support, and defined them as belonging to a certain team. Back then, spectators traveled to the game by horse-drawn carriages, and spent the time prior to kick off grilling sausages and burgers at the “tail end” of the horse.
Still others claim that the cradle of tailgating is Green Bay, Wisconsin, and point to the year 1919, when the three-time Super Bowl Champion Green Bay Packers were first formed. Wisconsin farmers would back their pickup trucks around the edge of the open football field, open their tailgates to sit on and graze from a picnic basket of food as they watched “The Pack” play.
Freelance writer Chris Warner, who wrote A Tailgater’s Guide To SEC Football, produced a 2003 documentary on tailgating for The History Channel cable network’s Modern Marvels series. In it, Warner suggests any of the three origins could be considered valid, but that “While modern tailgating has only recently [within the last 30 years] become popular, the practice of enjoying both food and football has post-Civil War, 19th century roots.”
At the dawn of the Automotive Age, the word “tailgate” referred specifically to the hinged back section of a vehicle that could be removed or let up or down for the ease in loading or unloading cargo. Although its invention was a convenience for the driver and passengers, it became the foundation for the modern tailgating experience seen at concerts and sporting events.
Ever since that first competitive collegiate game, the traditional form of tailgating has been practiced at sporting events everywhere. Ever since opposing players have faced one another, fans have worn the colors of their teams. And from the first meeting of schools, onlookers have cheered throughout the game for their teams.
Nowadays, food and beverages have become a staple before the big game. There are barbecues before baseball events, beers shared hours before kickoff, and cold cuts spread out at the start of a racing event. Tailgating is a large part of American culture, and is enjoyed today more than ever.
To date, tailgating has changed as much as the game of football itself. Where turbans were once worn to distinguish which team you were rooting for, caps, jerseys, themed T-shirts, and body paint now are the norm. And where food was once transported in a horse-drawn wooden wagon, grills and coolers now are transported with ease, allowing tailgaters to consume the best of foods and beverages on the road. Despite the changes in the evolution of tailgating, one thing has endured: the fans’ spirit.
Some Healthy Recipes For Your Next Tailgate Party
Zesty Baked Chicken Wings
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon Dijon mustard
- Dash of cayenne pepper
- 1 teaspoon finely minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 16 chicken wings, each halved at joint and with tip removed
- Cooking spray
- 1 cup grated fresh Parmesan
- 6 tablespoons chopped fresh parsley
- 1 1/2 cups dry breadcrumbs
Dip:
- 1 cup fat-free yogurt
- 1/2 teaspoon chopped fresh parsley
- 1/4 teaspoon lemon zest
- 1/2 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon Worcestershire
Directions:
1. Combine first 8 ingredients (through lemon zest) in a large bowl, and whisk until combined. Pour over wings, transfer to a zip-top plastic bag, and marinate in the refrigerator for 4 hours.
2. Preheat oven to 425°.
3. Line a baking pan with foil. Spray foil with cooking spray; set aside.
4. Mix together Parmesan, parsley, and breadcrumbs in a shallow dish. Coat wings in breadcrumb mixture. Place on prepared pan.
5. Bake on lowest oven rack for 20 minutes, then turn and cook for 10 more minutes.
6. While wings are baking, combine dip ingredients in a small bowl. Serve the wings with the dip.
Cucumber Cups Stuffed with Spicy Crab
6 servings
Ingredients
- 3 long English cucumbers
- 1/4 cup light sour cream
- 1/4 cup fat-free cream cheese, softened
- 3/4 cup crab meat, excess water removed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon brown mustard
- 1 tablespoon green onion, minced plus extra for garnish
- Paprika
Directions:
Peel the cucumbers and cut into 2 inch slices. Using a melon baller or small spoon, scoop out 3/4ths of the inside, being careful not to scoop through the bottom. You want to leave the walls and a thick portion of the bottom intact.
In a medium bowl, mix together sour cream and cream cheese until well combined. Add in remaining ingredients and stir until just combined. Fill each cucumber cup with the crab mixture and refrigerate until ready to serve. Sprinkle paprika and minced green onion on each cucumber cup for garnish.
Pigs-in-a-Blanket
(Makes 42 pigs)
Ingredients:
- 2 (8-ounce) cans refrigerated quick light crescent dinner rolls
- 2 tablespoons grainy, Dijon, or honey mustard
- 1 package Applegate cocktail franks (contains 42 franks)
- Ketchup, mustard, or prepared horseradish
Directions:
1. Preheat oven to 375 degrees. Working with one package of rolls at a time, separate dough into 8 triangles. Cut each triangle into thirds and spread with mustard. Place one cocktail frank on widest end of triangle and roll up tightly. Place on ungreased cookie sheet, point side down. Repeat with remaining dough and franks. You will have a little extra crescent roll dough left over.
2. Bake 12-15 minutes, or until golden brown. Serve warm with ketchup, mustard, or prepared horseradish.
Make-ahead tip: Prepare pigs-in-a-blanket and freeze for up to a week. To reheat: place pigs, thawed, on cookie sheet, covered loosely with foil, and bake at 350 degrees for about 10 minutes.
Eggplant Bruschetta
Serves: 8
Ingredients:
- 1 large or 2 small eggplants, peeled
- Dried Italian seasoning
- 1 large tomato, seeded and chopped
- 1 clove garlic, minced
- Olive oil for brushing on eggplant slices, plus 2 teaspoons olive oil
- 2 tablespoons chopped fresh basil
- 1 teaspoon salt
- Toasted baguette slices.
Directions:
Slice eggplant in thin circles, brush lightly with olive oil, salt them lightly, and sprinkle with Italian seasoning.
Bake them on a greased baking sheet at 350 degrees F. for 20 minutes.
Allow to cool. Finely dice and combine with remaining ingredients.
Spread on toasted baguette slices.
Italian Sausage Chili
Servings: 12
Ingredients:
- 1 pound Italian Sausage links, any flavor
- 1 cup chopped onion
- 3 celery ribs, cut into 1/2-inch pieces
- 1 large sweet red pepper, cut into 1-inch pieces
- 1 large sweet yellow pepper, cut into 1-inch pieces
- 1 large sweet green pepper, cut into 1-inch pieces
- 1 tablespoon minced garlic
- 3 tablespoons olive oil
- 3 (14.5 ounce) cans Italian style stewed tomatoes
- 1 (16 ounce) can dark red kidney beans, rinsed and drained
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 (6 ounce) can tomato paste
- 1 tablespoon Worcestershire sauce
- 3/4 cup sliced black olives
- 1 tablespoon chopped fresh basil
- 1 1/2 teaspoons baking cocoa
- 1/2 teaspoon pepper, or to taste
- Asiago, Romano or Parmesan cheese, grated
Directions:
1. Grill the Italian sausages and cut into half moon slices. Set aside. In a soup kettle, saute the onion, celery, sweet peppers and garlic in oil until tender. Add sausage and the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until flavors are blended.
2. Sprinkle chili with grated Asiago, Romano or Parmesan cheese.
Vegetarian Chili
Serves 6
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced medium
- 4 garlic cloves, roughly chopped
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- Coarse salt and ground pepper
- 1 medium zucchini, cut into 1/2-inch dice
- 6 ounce can tomato paste
- 1 can (15.5 ounces) black beans, rinsed and drained
- 1 can (15.5 ounces) pinto beans, rinsed and drained
- 1 can (14.5 ounces) diced tomatoes with green chiles
- 1 can (14.5 ounces) diced tomatoes
Directions:
In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes. Add chili powder, oregano, season with salt and pepper, and cook until spices are fragrant, 1 minute. Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes. Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes.
Mini Muffulettas
Tailgate Tip: Prepare sandwiches the day before the game.
Place in zip-top plastic freezer bags, and refrigerate overnight.
12 servings
Ingredients:
- 2 (16-oz.) jars mixed pickled vegetables (Mezzetta Italian Mix Giardiniera)
- 3/4 cup pimiento-stuffed Spanish olives, chopped
- 2 tablespoons olive oil-and-vinegar Italian dressing
- 12 small whole wheat rolls, cut in half
- 6 Swiss cheese slices, cut in half
- 12 thin Applegate Farms deli ham slices
- 12 Applegate Farms Genoa salami slices
- 6 provolone cheese slices, cut in half
Directions:
1. Pulse pickled vegetables in food processor 8 to 10 times or until finely chopped. Stir in olives and dressing.
2. Spread 1 heaping tablespoonful pickled vegetable mixture over cut side of each roll bottom. Top each with 1 Swiss cheese slice half, 1 ham slice, 1 salami slice, 1 provolone cheese slice half, and roll tops. Cover with plastic wrap. Serve immediately, or chill until ready to serve.
Tomato and Provolone Sandwiches
4 servings
Ingredients:
- 1 small clove garlic, finely chopped
- 1/4 cup low-fat mayonnaise
- 2 tablespoons chopped fresh basil or 1 teaspoon dried
- 1 tablespoon lemon juice
- 1/4 teaspoon freshly ground pepper
- Pinch of salt
- 8 slices whole-grain country bread
- Olive oil for grilling bread
- 4 slices provolone cheese (about 4 ounces)
- 2 large or 3 medium tomatoes (about 1 1/2 pounds), sliced 1/2 inch thick
Directions:
Preheat grill to medium on one side of the grill.
Mash garlic on a cutting board with the side of a chef’s knife or a spoon until a paste forms. Transfer to a small bowl and combine with mayonnaise, basil, lemon juice, pepper and salt.
Brush bread slices lightly with olive oil and place on the hot side of the grill. Grill until lightly toasted, 1 to 2 minutes. Turn the bread over onto the cool side of the grill and divide cheese among 4 of the pieces. Continue grilling with the cover down until the cheese is melted, 1 to 2 minutes.
Assemble sandwiches with tomato and the garlic-herb mayonnaise. Top with the melted cheese bread.
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Calzone
Calzone is a turnover with ingredients similar to pizza. The making of calzones started in Naples, Italy in the 18th century. The name came from the baggy pants worn by men during the time.
The ingredients of calzones usually consist of mozzarella, ricotta, tomato sauce, and other pizza toppings. It is folded over and shaped like a crescent moon before baking or frying. There are many versions of calzones, some are small and some huge, with a variety of stuffings.
Because of its size and its resemblance to sandwiches, calzones are a popular street food that can be eaten while on the go. Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors because they are easy to eat while standing or walking. Fried versions, typically filled with tomato and mozzarella, are made in Puglia and are called panzerotti. Somewhat related is the Sicilian cuddiruni or cudduruni pizza. This is stuffed with onions (or sometimes other vegetables such as potatoes or broccoli), anchovies, olives, cheese, mortadella, then the rolled pizza dough is folded in two over the stuffing and the edge is braided, prior to frying.
In the United States, calzones are characteristically made from pizza dough and stuffed with meats, cheeses, and vegetables. Traditional calzone dough consists of flour, yeast, olive oil, water, and salt. The dough is folded into a half-moon shape or formed into a spherical shape and baked or fried. After cooking, calzones are typically served smothered in marinara sauce or topped with a combination of garlic, olive oil, and parsley. A Sicilian-American version, Scacciata, is similar to a calzone but is filled with either broccoli or spinach and potatoes, onions, and sausage.
Stromboli
A stromboli is related to a calzone, but it is more of a sandwich than a pizza. The most common ingredients that comprise the fillings are various types of cheese, Italian meats, like salami and capicola, and sometimes vegetables. It is rolled into a loaf, not folded before baking. Stromboli make great appetizers, especially at a Super Bowl party.
It would be completely understandable, were you to assume, that the only stromboli you are familiar with is the stuffed bread filled with a variety of salami and cheeses. But if you look at a map, you might realize that Stromboli is the name of a tiny island north of Sicily and west of the toe of the Italian peninsula. Best known for its active volcano, the island lies in the Tyrrhenian Sea. However, the Italian island may have played a role in the naming of the sandwich. The origin of the Stromboli is a bit unclear, but it seems to date back to around the 1950s.
The Island of Stromboli
Unlike the calzone, it does not originate from Italy, but from Philadelphia, Pennsylvania or Spokane, Washington depending on which story you believe. Unless you’re a fan of 1940′s black & white films, you would probably not associate it with a wildly popular Swedish movie star and a Philadelphia suburb pizzeria.
A 1950 movie about a refugee who marries a Sicilian fisherman but can’t cope with the harshness of her new life.
The Philly version:
In 1948 director Roberto Rossellini cast Ingrid Bergman in his drama, Stromboli, about survivors of World War II trying to make a life on the isolated island. Although the film, released in the U.S. in 1950, received only mixed reviews, it caught the attention of people who might never have had any interest in Italian cinéma verité. The Hollywood tabloids and newsreels made sure that movie fans around the world knew that everyone’s favorite actress of the time was having a love affair with her director. The real volcano on Stromboli and the film, were eclipsed by the sensation, of what was then, the scandalous Bergman-Rossellini affair.
Meanwhile, in a small town south of Philadelphia, another drama—one with far greater consequences for Italian-American gastronomic history—was about to unfold. Nazzereno Romano, owner of Romano’s Italian Restaurant & Pizzeria in Essington, Pennsylvania, rolled up some cheese and cold-cuts in his pizza dough. He baked the loaf and then sliced it to expose the attractive, flavor-packed spiral within. ‘Nat’ Romano is reported to have asked his customers what he should call his creation. We can imagine that a copy of The National Enquirer might have been at hand because the sources claim that someone blurted out “Stromboli” and the name stuck.
Make the Bread Dough
Basic Dough for Calzones or Stromboli
Ingredients:
- 1 package active dry yeast
- 1 cup warm water (110 degrees F)
- Pinch of sugar
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons extra-virgin olive oil, plus more for coating bowl
- 3 cups all-purpose flour, or Eagle Ultra Grain flour or 1 ½ cups all purpose flour and 1 ½ cups whole wheat flour
- Cornmeal, as necessary, for dusting pizza peel.
Directions:
In a large bowl of an electric mixer combine yeast with water and sugar and stir well to combine. Let rest until foamy, about 5 minutes. Add the flour, salt, and olive oil, and mix well with the paddle attachment to thoroughly combine. The dough should be slightly sticky to the touch.
Transfer to the dough hook and knead dough for at least 5 to 7 minutes, to form a smooth and elastic dough that is not sticky. Transfer dough to a lightly oiled 2 or 3-quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
Divide dough into 2 portions for stromboli or 4 portions for calzones and form into balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape as desired for recipes below.
Meat and Cheese Calzone
Ingredients:
- 1 recipe basic dough, prepared for calzones
- 2 ounces finely chopped proscuitto or 2 ounces finely chopped Genoa salami or 2 ounces finely chopped pepperoni
- 1 1/2 cups ricotta cheese, drained
- 1/2 pound mozzarella cheese, cut into 1/4-inch cubes
- 1/4 cup grated Parmesan
- 1/2 cup chopped fresh basil leaves
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper
- Cornmeal, for dusting pizza peels
Directions:
Preheat oven to 500 degrees F. and place a pizza stone on the bottom rack of the oven.
In a medium bowl combine the proscuitto and the next 6 ingredients.
Divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 (10-inch) circles.
Divide filling evenly and place in the center of 1 side of each circle, then fold dough over the filling to meet edges of the filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of each calzone to allow steam to escape while cooking.
Lower heat to 475 degree F. Transfer calzones to a pizza peel (sprinkled with cornmeal to help facilitate moving dough). Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal spatula and serve immediately.
Vegetarian Calzone
Ingredients:
- 1 1/2 cups chopped frozen broccoli florets, defrosted and drained or a 10 oz. package of frozen spinach, defrosted and squeezed dry
- 1 cup shredded part-skim mozzarella cheese
- 1 cup part-skim ricotta cheese
- 4 scallions, thinly sliced
- 1/4 cup chopped fresh basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 recipe basic dough, prepared for calzones
Directions:
Preheat oven to 500 degrees F. and place a pizza stone on the bottom rack of the oven.
Combine broccoli or spinach and the next seven ingredients in a medium bowl.
Divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 (10-inch) circles.
Divide filling evenly and place in the center of 1 side of each circle, then fold dough over the filling to meet edges of the filled side. Crimp edges with a fork or your fingers, then cut a small slit in the top of each calzone to allow steam to escape while cooking.
Lower heat to 475 degree F. Transfer calzones to a pizza peel (sprinkled with cornmeal to help facilitate moving dough). Transfer to the preheated pizza stone and bake until crispy and golden brown, usually 12 to 18 minutes (depending on the toppings and the thickness of the crust). Remove from the oven with a metal spatula and serve immediately.
Meat and Cheese Stromboli
Recommend a healthier alternative for Italian Cold Cuts, such Applegate Farm products made without nitrates.
Ingredients:
- 2 bread dough balls, prepared for stromboli
- 1/2 pound thinly sliced salami
- 1/2 pound thinly sliced mortadella (or ham)
- 3/4 pound thinly sliced, mozzarella or provolone cheese
- 1 egg lightly beaten with 1 tablespoon water
Directions:
Preheat oven to 500 degrees F. and place a pizza stone on the bottom rack of the oven.
Transfer one ball of bread dough to a lightly floured surface and roll into a 15 x 12 inch rectangle.
Cover the dough rectangle with half the meat and cheese leaving a 1/2 inch border. Starting with the long side of the dough, roll the stromboli into a log (jelly roll style). Seal the dough by pinching firmly with fingertips on sides and ends.
Place on a cornmeal coated pizza peel. Using a pastry brush coat the top of the bread with the beaten egg mixture. Carefully place stromboli on preheated stone, turn down oven to 400 degrees F. and bake for 35 minutes. Remove from oven and let rest for 5 minutes. Slice with a serrated knife.
Repeat with the second piece of dough.
Vegetarian Stromboli
Ingredients:
- 2 bread dough balls, prepared for stromboli
- 1 -12-oz. bottle roasted red peppers, drained, patted dry and cut into strips
- 1/2 cup pitted kalamata or other black olives
- 3/4 pound thinly sliced, mozzarella cheese
- 1 teaspoon dried Italian herb seasoning
- Basil or baby spinach leaves
- 1 egg lightly beaten with 1 tablespoon water
Directions:
Preheat oven to 500 degrees F. and place a pizza stone on the bottom rack of the oven.
Transfer one ball of bread dough to a lightly floured surface and roll into a 15 x 12 inch rectangle.
Cover the dough rectangle with a layer of basil or spinach leaves, half the cheese slices, half the roasted peppers, followed by half the olives and half the Italian seasoning leaving a 1/2 inch border. Starting with the long side of the dough, roll the stromboli into a log (jelly roll style). Seal the dough by pinching firmly with fingertips on sides and ends.
Place on a cornmeal coated pizza peel. Using a pastry brush coat the top of the bread with the beaten egg mixture. Carefully place stromboli on preheated stone, turn down oven to 400 degrees F. and bake for 35 minutes. Remove from oven and let rest for 5 minutes. Slice with a serrated knife.
Repeat with the second piece of dough.
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Chicago Italian Beef Sandwiches
Created on the South Side of Chicago in the Italian neighborhoods around the now defunct Stockyards, the classic Chicago Italian Beef Sandwich is a unique, drippy, messy variation on the French Dip Sandwich. It is available in hundreds of places around the city but rarely found outside of Chicago. The exact origin is unknown, but the sandwich was probably created by Italian immigrants in the early 1900s as they rose from poverty and were able to afford beef for roasting.
No one knows for sure who invented the sandwich, but the recipe was popularized by Pasquale Scala, a South Side butcher and sausage maker. During the Depression food was scarce and Scala’s thinly sliced roast beef on a bun with gravy and fried peppers took off. Today, beef sandwiches are a staple at Italian weddings, funerals, parties, political fundraisers and luncheons and Scala’s Original still supplies hundreds of restaurants and Italian Beef Stands with the raw ingredients.
Italian Beef is made by slowly roasting lean beef in a pan filled with seasoned beef-based stock. Some folks call it gravy, but in most Chicago Italian households gravy is a term reserved for tomato sauces. Others call it au jus or “juice” for short. Then it is sliced paper-thin, soaked in the juice for a few minutes and layered generously, dripping wet, onto sections of Italian bread loaves, sliced lengthwise. According to Allen Kelson, former restaurant critic for Chicago Magazine and now a restaurant consultant, it is important that the bread has “wet strength”. The meat is topped with sautéed green bell pepper slices, Pepperoncini and Giardiniera, which is usually a spicy hot blend of chopped Serrano peppers, carrots, cauliflower florets, celery, olives, herbs, salt & pepper, packed in oil and vinegar. Finally juice is spooned over the toppings, making the bread wet and chewy.
12 servings
Ingredients:
Pot Roast:
- 1 boneless beef chuck roast (about 3 1/2 pounds)
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 medium onion, roughly chopped
- 1 tablespoon dried Italian seasoning
- 2 teaspoons crushed red pepper flakes
- 6 cloves garlic, roughly chopped
- 1/2 cup dry red wine
- 3 cups beef broth
- Sprigs fresh thyme
Pepper Topping:
- 1 medium sweet red pepper, julienned
- 1 medium green pepper, julienned
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons Worcestershire sauce
- 16 ounces sliced or whole pepperoncinis
2 (1-pound) loaves hearty Italian bread, cut into halves lengthwise
Directions:
For the Pot Roast:
Preheat the oven to 300 degrees F and position a rack in the middle position of the oven. Liberally sprinkle the entire roast with salt and pepper. Heat the oil in a Dutch Oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke.
Transfer the roast to a plate and reduce the heat to medium. Add in onions and saute, stirring occasionally until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saute until fragrant. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until the alcohol smell is diminished. Add in the stock and thyme and bring to a simmer. Place the roast back into the pot with any accumulated juices, cover and place in the oven.
Cook the roast, turning every 30 minutes, until very tender, 3 1/2 to 4 hours. Transfer the roast to a cutting board and tent with foil. Strain the juices in the pan through a fine mesh strainer into a bowl. Once cooled a bit, pull the meat into smaller chunks, add to bowl with pan juices and reserve for the sandwiches.
For the Peppers:
Increase the oven heat to 350 degrees F. Toss the pepper strips with the oil, garlic, Worcestershire sauce and salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.
To assemble the sandwich: Spoon some juice directly onto the bread. Get it very wet. Then layer the beef generously and spoon on more juice. Top it with bell pepper, Giardiniera and Pepperoncini.
Italian Subs – New York Restaurant Style
“This is a classic Italian sub sandwich with three kinds of meat and provolone cheese. The kind you get in a mom and pop pizza restaurant.
8 Servings
Ingredients:
| 1 head leaf lettuce, rinsed and torn 2 medium fresh tomatoes, sliced very thin 1 medium red onion, sliced very thin 6 tablespoons olive oil 2 tablespoons red wine vinegar 2 tablespoons chopped fresh parsley 2 cloves garlic, chopped 1 teaspoon dried basil |
1/4 teaspoon red pepper flakes 1 pinch dried oregano 1/2 pound sliced hot Capacola 1/2 pound thinly sliced Genoa Salami 1/4 pound thinly sliced Prosciutto 1/2 pound sliced Provolone Cheese 4 submarine rolls, split 1 cup Pepperoncini, sliced to fit sandwich |
Directions:
| 1. | In a large bowl, toss together the lettuce, tomatoes and onion. In a separate bowl, whisk together the olive oil, wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour. |
| 2. | Spread the submarine rolls open, and layer the Capacola, Salami, Prosciutto, and Provolone Cheese evenly on each roll. Top with some of the salad, and as many Pepperoncini pepper slices as desired. Close the rolls and serve. |
Pepper and Egg Sandwich
Since the 1950′s, and possibly earlier, the “pepper ‘n egg” sandwich has been a popular lunch for Italian American families. When I was a child, my mother would pack a pepper and egg sandwich for my school lunch box. I can remember some of my school mates, saying, “EWW – what is that….” I just shrugged because it tasted yummy. As an adult, I make pepper and egg sandwiches regularly. I introduced them to my Irish husband long ago and it is still one of his favorite sandwiches.
4 Servings
Ingredients:
- 1 tablespoon olive oil
- 1 clove garlic, finely minced
- 1/2 teaspoon crushed red pepper flakes
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 eggs, beaten
- Salt & freshly ground black pepper
- 1 loaf Italian bread or rolls
Directions:
Heat a sauté pan over medium heat then add olive oil. Add the garlic and the crushed red pepper and sauté for a minute or two. Add the onion and peppers, regulating the heat so the onions don’t burn. Sauté until the peppers have softened.
Raise the heat to medium-high and add the beaten eggs. Stir to combine with the onions and peppers and season with salt and pepper. Cook, stirring occasionally, until the eggs are set.
Slice the bread lengthwise without cutting all the way through. When the eggs are done, gently slide them onto the bread to make a sandwich and cut the loaf into four portions.
Open-Face Grilled Eggplant Sandwiches
Serves: 4
Ingredients:
- Four large 1/2-inch-thick slices of Italian peasant bread
- Extra-virgin olive oil, for brushing
- One 1 1/4-pound eggplant, sliced crosswise into 8 slices 1 inch thick
- Salt and freshly ground black pepper
- 4 plum tomatoes, sliced crosswise 1/4 inch thick
- 1/2 pound fresh mozzarella, sliced 1/4 inch thick
- 8 large basil leaves, torn
- Coarse sea salt
Directions:
- Light a grill. Brush the bread on both sides with olive oil and grill over high heat until crisp on the outside but still soft inside, about 30 seconds per side. Transfer to a platter.
- Brush the eggplant slices with olive oil and season generously with salt and pepper. Grill over moderate heat until browned on the bottom, about 5 minutes. Turn and grill until tender, about 3 minutes longer.
- Top the eggplant with the tomato, mozzarella and basil. Cover the grill and cook until the cheese just begins to melt, 1-2 minutes. Transfer 2 eggplant slices onto each slice of bread, sprinkle with sea salt and serve.
New Orleans Muffuletta Sandwich
- 1 round loaf Italian bread, 10-inches in diameter
- Olive Salad (see recipe below)
- Extra-virgin olive oil
- 2 ounces salami, thinly sliced
- 2 ounces Italian ham (Proscuitto), thinly sliced
- 2 ounces Provolone cheese, thinly sliced
Cut bread in half crosswise and scoop out about half of the soft dough from top and bottom pieces (this is to provide more room for the sandwich ingredients). Brush the inside bottom of loaf with olive oil or juice from the Olive Salad marinade.
Layer salami, Italian ham and Provolone cheese on the bottom piece.
Top with as much Olive Salad as will fit without spilling out. Add top of loaf and press down slightly. Slice in quarters or sixths and serve at room temperature.
Makes 4-6 servings, depending on the appetite.
Olive Salad
- 2/3 cup pitted and coarsely chopped green olives
- 2/3 cup pitted and coarsely chopped Kalamata olives
- 1/2 cup chopped pimiento
- 3 cloves garlic, minced
- 1 anchovy fillet, mashed
- 1 tablespoon capers, drained and rinsed
- 1/2 cup finely-chopped fresh parsley leaves
- 1 teaspoon finely-chopped fresh oregano leaves
- 1/2 teaspoon freshly-ground pepper
- 1/2 cup extra-virgin olive oil
Directions:
In a medium bowl, combine all the ingredients and then allow the flavors to mingle for at least 1 hour prior to serving.
Store, covered, in the refrigerator until ready to use.
Italian Meatball Sub
Dominic Conti (1874-1954) claims he was the first to use the name, submarine sandwich. Angela Zuccaro, granddaughter of Dominic, related the following information:
“My grandfather came to this country in 1895 from Montella, Italy. Around 1910, he started his grocery store, called Dominic Conti’s Grocery Store, on Mill Street in Paterson, New Jersey where he was selling the traditional Italian sandwiches. His sandwiches were made from a recipe he brought with him from Italy which consisted of a long crusty roll, filled with cold cuts, topped with lettuce, tomatoes, peppers, onions, oil, vinegar, Italian spices, salt, and pepper. The sandwich started with a layer of cheese and ended with a layer was cheese (this was so the bread wouldn’t get soggy).”
Angela continued,”My mother often told me about how my grandfather came to name his sandwich the Submarine.” She remembered the incident very well, as she was 16 years old at the time. She related that “when grandfather went to see the Holland I in 1927, the raised submarine hull that was put on display in Westside Park, he said, ‘It looks like the sandwich I sell at my store.’ From that day on, he called his sandwich the ‘submarine.’ People came from miles around to buy one of my Grandfather’s subs.”
Ingredients:
- 2 hoagie rolls, toasted lightly and split lengthwise, but not all the way through
- 1/2 cup shredded Mozzarella cheese
- 1/2 cup shredded Provolone cheese
- 6 cooked meatballs, heated, see recipe post; http://jovinacooksitalian.com/2012/04/20/how-to-prepare-meatballs-and-sausage-3/
- 1 cup homemade Marinara sauce, heated through ( or bottled Italian pasta sauce) see recipe post: http://jovinacooksitalian.com/2012/04/19/hello-world/
- 1 teaspoon grated Parmesan cheese
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
Directions:
- Preheat oven to 350 F and lightly toast rolls.
- Sprinkle both cheeses in the bottom of the rolls, holding back about 2 tablespoons for the top of the rolls.
- Place the meatballs down the centre of the roll and ladle hot Marinara sauce on top.
- Sprinkle a tablespoonful of reserved shredded cheese and the Parmesan cheese over top. Sprinkle some dried oregano and basil the over top.
- Put meatball sub in an oven-safe dish and return to oven for a couple of minutes to heat through and melt the cheeses. Cool for a minute before digging in and you may need a large napkin.
When you pick up an Applegate Farms product, you can be assured that…
- Our animals are never given antibiotics. Healthy animals don’t need medicine. Instead, we give them space, fresh air, and a healthy diet, which we’re certain beats the alternative.
- Our livestock eat a completely vegetarian diet with no animal by-products. Cattle in our organic program are grass-fed. Hogs and poultry in our organic program are fed a grain diet that includes corn, soy, barley, and flax that are free from GMOs.
- Our animals are never given hormones or artificial growth promotants. They grow at their natural rate.
- All of our products are made with natural and organic ingredients. If you aren’t familiar with a particular ingredient, email us and we’ll tell you what it is.
- Our products are all minimally processed, allowing for a wholesome texture and taste.
- Our products never contain artificial nitrates or nitrites. Instead, we use celery juice and sea salt to preserve our products the natural and old fashioned way.
- Our deli meat, hot dogs, burgers, and bacon are gluten and casein free.
- Our products are made from natural and organic whole muscle meat. Yes, even our hot dogs! No mystery here.
Genoa Salami
Soppressata
Capacola
Pancetta
Proscuitto
Pepperoni
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