For 2
Ingredients
Taco Bowls
2 tortillas of choice*, {burrito size}10-12 inch size
Avocado cooking spray
Salt
Salad toppings
Your favorite Ranch Dressing
Shredded cheddar or Mexican blended cheese
Pickled jalapeno slices
1 avocado diced
Hot sauce, optional
Salad
2 cups shredded Romaine lettuce
4-6 ox leftover steak, diced
Half of a 15 oz can of black beans, rinsed and drained
3 scallions, diced
1 celery stalk, diced
⅓ of a cucumber, peeled, seeded, and diced
1 large tomato, diced
1 tablespoon mild taco seasoning
Directions
To make the bowls
Preheat oven to 400°F.
Spray both sides of the tortilla with cooking spray. Press the tortilla into an oven-safe round bowl. Pinch the edges of the tortilla and create folds, following the rim of your bowl.
Place bowl on baking sheet. Bake on the lower rack of the oven for 15 minutes, until the edges are browned. Allow to cool to room temperature before filling with taco salad. (It will crisp up more as it cools.)
For the salad mix
In a medium bowl, combine the steak, beans, taco seasoning, scallions, celery, cucumber, and tomato. Mix to combine. Add a;t to taste. Add hot sauce to taste, if desired.
To assemble
Place 1 cup of shredded lettuce in the bottom of each bowl. Divide the steak mixture evenly between the two bowls. Top with avocado, jalapenos, and cheese. Serve with the ranch dressing.
Sausage Tomato Sauce
Ingredients
1 lb hot or sweet Italian sausage
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/2 cup finely chopped onion
Kosher salt and freshly ground black pepper
1-1/2 teaspoons dried Italian seasoning
½ teaspoon red chili flakes
3 tablespoons tomato paste
3 containers (2- 26 and 1-14 oz) chopped Italian tomatoes
1 tomato container filled with water
Directions
Heat the oil in a large Dutch oven and brown the sausage. Remove the sausage to a plate. Add the onion to the pan and site until tender about 5 minutes. Add the garlic, seasoning, and tomato paste. Stir and cook for 2 minutes, Add the tomatoes and water. Bring to a low boil, reduce the heat, and add the sausage to the sauce. Partially clever the pot and simmer the sauce until thickened for about 2 hours. Remove the sausage to a serving bowl.
Spaghetti with Ricotta Cheese
Ingredients
1 lb whole grain spaghetti
Italian Sausage Sauce, recipe above
1 cup ricotta cheese, warmed in the microwave
1 cup grated parmesan ch
For the pasta
Heat a large pit of salted water to boiling, add the spaghetti, and cook until al dente, according to the package instructions. Drain Return it to the pasta pan and add 2 cups of tomato sauce, stir gently, and add the Parmesan cheese. Stir again. Place the pasta in a pasta serving bowl. Drop tablespoons of warm ricotta cheese on top. Serve the sausage on the side.
Italian Romaine Lettuce Salad
Ingredients
1 small head of Romaine lettuce, washed and dried
1 small red onion, cut into ring
Italian black olives to taste
Italian Dressing
2 tablespoons red wine vinegar
1 clove garlic, minced
4 tablespoons extra virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
Tear the lettuce leaves into small pieces.
Place the greens, olives, and onion in a medium salad bowl.
In a jar, combine the dressing ingredients. Shake well and pour over the greens. Toss and serve.
Salmon
2 servings
Ingredients
2 salmon filets (6-7 oz. each), skin om
2 thin pats of butter
2 teaspoons honey
Topping
1/2cup finely chopped pecans
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary leaves
1 tablespoon chopped fresh parsley
¼ teaspoon black pepper
Directions
Preheat the oven to 400°F. Sp Coat an 8-inch baking dish with cooking spray
Place the pats of butter in the baking dish and place the salmon fillets on top skin side down. Brush each fillet with a teaspoon of honey.
Combine the topping ingredients in a small bowl. Divide the mixture in half and press onto the salmon fillets.
Bake the salmon for 15-19 minutes.
Boils Potatoes With Herb Butter
Ingredients
2 lbs new potatoes
1 teaspoon salts
Sauce
¼ cup butter
2 garlic cloves, grated
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
¼ teaspoon black pepper
Directions
Wash the potatoes well. Cut each in half. Cover with cold water, add the salt, and bring to a boil. Reduce the heat, cover the pan and cook until tender, about 15 minutes.
Drain the potatoes in a colander. In the same cooking pot add the sauce ingredients and simmer over low heat until the butter melts, Add the potatoes, stir well and let heat for a minute or two.
Dilled Cucumber Salad
Ingredients
2 large cucumbers, peeled
2 large green onions, diced
Coarse salt and ground pepper
1/3 cup sour cream
1/4 cup loosely packed fresh dill, finely chopped
1 teaspoon white-wine vinegar
Directions
Halve cucumbers lengthwise. With a spoon, scoop out and discard seeds. Slice crosswise into 1/8-inch-thick pieces. Place in a colander set over a bowl, and toss with 2 teaspoons of salt; let stand for 15 minutes.
In a medium bowl, combine sour cream, dill, vinegar, green onions, and 1/4 teaspoon pepper.
Remove cucumbers from the colander, and pat dry with paper towels. Add to bowl with t dressing; toss to combine.
America is a melting pot that was formed by the hard-working people who migrated here from lands as far east as China and Japan and as far north as Russia and Europe. They utilized American supplies and prepared them in ways that they had prepared them in their homeland.
True American food is a collection of these culinary traditions passed down from generation to generation. Each culture brought their cooking methods, food, and spices to America. They farmed the soil, hunted game, and incorporated their ways into the food of America. This new series will be about what they cooked.
Brooklyn’s Lard Bread or Prosciutto Bread or Prosciutto Cheese Bread
There’s a bread that can be found at most Italian deli’s in New York City – it used to be called Lard Bread but now is referred to as Prosciutto Bread The lard bread story is not clear if you try to trace it back to Italy. Like Nicolo Mazzola, who founded their Brooklyn bakery in 1928 and whose family originated in Sicily, but on trips back to the homeland, he’s never seen anything like Mazzola’s lard bread on the streets of Palermo. Recipes for lard bread don’t appear much in Italian cookbooks either, and while stuffing fatty odds and ends into bread dough is a common theme throughout Italy, no particular region seems to have much connection to the peppery cured-meat-and-aged-cheese bread that’s popular on this side of the Atlantic.
For most Italian Americans who eat it, lard bread is mainly a Christmas and Easter tradition.
If you’ve never heard of lard bread—also called prosciutto bread—you’re not alone. The loaf is virtually unknown outside New York City and parts of New Jersey and Philadelphia, where a critical mass of Italian Americans has kept the tradition alive since their ancestors immigrated to the country in the 1800s. But even in the Northeast ItalianAmerican communities, you won’t find it in most Italian bakeries. “Lard bread” isn’t the most appealing name in times like these, especially after decades of healthy eating conditioning, it never captured the public imagination as you might expect for a bread stuffed with meat and cheese.
I thought it would be a fun thing to try at home and take to my Sons & Daughters Of Italy In America meeting. I doubled the recipe to make 2 loaves to take to the potluck supper we have before the meeting. I used my go-to pizza recipe for the bread dough and then added the traditional ingredients as described below.
Brooklyn Street Bread
Ingredients
Dough
3 cups bread flour
1 teaspoon instant yeast
1 teaspoon honey
1 cup lukewarm water
1 teaspoon salt
1 tablespoon extra virgin olive oil
Filling
4 ounces provolone cheese, diced
2 oz pancetta, diced
2 ounces prosciutto, diced
2 ounces pepperoni, diced
2 ounces Genoa salami, diced
2 ounces capicola, diced
1 teaspoon coarsely ground black pepper
Directions
Combine all the ingredients for the dough in the large bowl of an electric mixer and with the paddle attachment mix until the ingredients come together around the paddle. Attach the dough hook and knead the dough for 5-6 minutes.
Spray a large ziplock plastic bag with olive oil cooking spray. Place the dough in the bag and close the top. Place the bag in the refrigerator overnight. Alternately, place the dough in a greased bowl, cover and let rise until doubles, 60-90 minutes and make the bread the same day.
Place the dough in the center of a floured pastry board and flatten the dough with your hands into a large circle. Spread the black pepper, meat, and cheese over the top. Fold the dough over to cover the meat and cheese, and then flatten and fold the dough over a few times with your hands to distribute the ingredients throughout the bread.
Shape the dough into a large oval shape or into a baguette and place on a rimmed baking pan.
Cover with greased plastic and let rise at room temperature until puffy and dough springs back slowly when pressed lightly with your finger, about 45-60 minutes.
Adjust the oven rack to the middle position and heat the oven to 375 degrees F. Using a sharp paring knife make a ½-inch-deep lengthwise slash along the top of the loaf, starting and stopping about 1½ inches from ends. Bake until the loaf register 205 to 210 degrees, about 30-35 minutes. Transfer the loaf to wire rack and let cool completely about 3 hours. Serve.
Cauliflower Antipasto Salad
Ingredients
For the salad
1 medium cauliflower, cut into small florets
8 ounces fresh small mozzarella balls
1-16 oz jar roasted red peppers, drained and cut into small cubes
4 ounces salami slices
4 ounces pepperoni slices
1 small red onion, diced
2 celery stalks, diced
8 oz pepperoncini, drained and sliced into rings
4-5 oz oil cured olives
For the dressing
1/2 cup olive oil
Juice of 1 lemon
1 teaspoon salt
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
1 clove garlic minced
Directions
Place the cauliflower florets in a large microwave-safe bowl. Add 2 tablespoons of water, cover with plastic wrap, and microwave for 3-4 minutes or until as tender as you’d like. Drain and dry on paper towels.
Cut the pepperoni and salami slices into quarters.
Add the remaining salad ingredients to the bowl with the cauliflower.
To make the dressing:
In a small bowl, whisk together the olive oil, lemon juice, salt, oregano, basil, rosemary, and garlic until well combined. Taste and add additional lemon, herbs, or salt as desired.
Pour the dressing over the cauliflower salad and toss to coat.
Cover the bowl and refrigerate for 2 hours to allow the flavors to develop before serving.
Pesto & Fresh Tomato Pizza
Pizza Dough
Make the dough one day ahead.
2 1’2 cups bread flour
1 teaspoon instant yeast
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon Kosher salt
1 cup warm water
Topping
1/2 cup good quality store-bought or homemade pesto (Link to my recipe)
6 ounces fresh mozzarella cheese
2 vine-ripened tomatoes
1/4 teaspoon salt
1/4 cup grated Parmigiano-Reggiano
Freshly ground black pepper
Directions
Place all the ingredients in an electric mixer bowl. Using the paddle attachment, mix the ingredients until they come to a ball around the paddle. Switch to the dough hook and knead the dough for 5 minutes. Coat the inside of a plastic ziplock bag with olive oil cooking spray. Place the dough in the bag, seal, and place in the refrigerator until the next day.
Remove the bag from the refrigerator an hour before you want to make the pizza.
Cut the tomatoes crosswise into 1/8-inch-thick slices and place on a paper towel-lined plate to drain the juices. Sprinkle lightly with the salt and cover with more paper towels.
Cut the mozzarella into thin slices and place on paper towels to drain, This will prevent a soggy crust.
Set an oven rack in the bottom position and preheat the oven to 500°F.
Oil a large pizza pan and spread the dough in the pan so that it touches the edges of the pan. Spread the pesto evenly over the pizza dough
Bake on the bottom rack for 5 minutes.
Remove the pan from the oven; and then top the pizzas with the mozzarella cheese, followed by the tomato slices and Parmigiano-Reggiano. Season with a few grinds fresh black pepper. Place the pizzas back in the oven and bake until the crust is crisp and golden, about 10 minutes more. Cut into slices and serve immediately.
Mini Cheesecakes
Makes 12 mini cheesecakes
Crust
1 cup almond flour
1/2 tablespoon brown sugar or brown sugar substitute (I use monk fruit)
1/4 cup salted butter, melted
Cake
16 oz cream cheese, room temperature
1/3 cup granular sugar or granular sugar substitute (monk fruit)
2 large eggs
2 teaspoons lemon extract
1 teaspoon vanilla extract
Topping
Sugar-free fruit jelly or jam (I used cherry)
Directions
Preheat oven to 350°F
Line a standard muffin pan with cupcake liners.
In a medium mixing bowl combine the almond flour and the brown sugar. Add the melted butter to the bowl and mix until the almond flour is coated and the mixture is the texture of wet sand. Place about 1 tablespoon of the crust mixture in the bottom of each muffin cup,. Use a spoon to press the mixture down into the bottom of each muffin liner.
Bake the crusts for 5 minutes.
In a large mixing bowl, using a hand mixer, beat the cream cheese until fluffy.
Add eggs, lemon extract, vanilla extract and sweetener and mix until all ingredients are well combined and smooth. Divide the cheesecake mixture evenly between all 12 wells in the muffin pan. I use an ice cream scoop to measure equally. If using a silicone muffin pan, place it on top of a baking sheet.
Bake for 30 minutes or until the cheesecakes are set. They will still be a little jiggly in the center.
Allow the cakes to cool in the pan on the counter for 20 minutes. Place a teaspoon of jam on top of each mini cake.
Chill for up to 24 hours before serving.
Preparing appetizers that can be made ahead or serving quickly prepared appetizers make entertaining for the holidays much easier. Here are a few of my favorites.
Stromboli
This stuffed bread recipe can be made ahead and reheated just before serving time.
Ingredients
2 (one pound) pizza dough balls, at room temperature
Olive oil
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced capicola
12 oz shredded mozzarella cheese
½ cup marinara sauce
1 egg lightly beaten with 1 tablespoon water
Directions
Preheat the oven to 400 degrees F. and line two baking sheets with parchment.
On a lightly floured surface, roll out one of the dough balls to a 15 x 10 inch rectangle.
Spread half the marinara sauce over the dough.
Sprinkle with half the shredded cheese.
Layer half the meat over the cheese on the dough, leaving a 1/2 inch border. Drizzle with a little olive oil.
Roll the dough up into a log and brush the seam edges with beaten egg.
Leaving the seam at the bottom and pinching the ends closed, brush the seams with the beaten egg mixture
Place the Stromboli on one of the baking sheets. Complete the other dough in the same manner.
Cut four small slits in the top of the log. Cover the Stromboli with kitchen towels and let rise for 45 minutes.
Bake in the preheated oven for about 20 minutes or until golden brown.
Cool 10 minutes before slicing.
Mozzarella-Stuffed Arancini
Ingredients
2 tablespoons extra virgin olive oil, plus extra for cooking
2 shallots, minced
2 tablespoons minced fresh oregano
2 tablespoons minced fresh basil
16-20 small fresh mozzarella balls (about 6 ounces)
2-3 cups cold risotto
1 cup all-purpose flour
2 eggs, beaten
1 1/2 cups panko or traditional bread crumbs
Marinara Sauce, for serving
Directions
In a medium saute pan, heat the 2 tablespoons of olive oil. Add in the shallots and cook for 3-5 minutes until softened. Add in the oregano and basil and stir until the herbs are wilted. Remove from heat and allow to cool slightly. Add the herb mixture to the mozzarella balls and stir to mix.
Take approximately 2 tablespoons of cold risotto in your palm and flatten slightly. Add one mozzarella ball covered in the herb mix to the center. Cover the cheese with the rice and roll into a ball form. Dip the ball into flour, shaking slightly to remove any clumps, then into the beaten eggs, and finally, roll the ball in the bread crumbs. Place the coated balls on a baking sheet. Repeat with the remaining risotto until all of the risotto and/or cheese balls are used.
Pour enough olive oil in a deep skillet to just cover the bottom of the pan. Heat the oil and add the arancini. Cook on all sides until lightly brown all over. Drain on paper towels.
Note: I usually make them in advance and then reheat before serving in a 375 degree F oven for about 15 minutes.
Sautéed Calamari
Ingredients
For the bread crumb topping:
1 tablespoon olive oil
1 small garlic clove, minced
1 cup fresh breadcrumbs
½ teaspoon dried Italian seasoning
For the calamari:
1/2 pound cleaned squid cut into rings, dry on paper towels, air dry and then move to a plate
2 teaspoons chopped garlic
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive oil plus 1 tablespoon butter
1/2 lemon
1 tablespoon chopped parsley
Kosher salt and fresh cracked black pepper to taste
Directions
Make the bread crumb topping:
Heat the 1 tablespoon of olive oil in a small skillet and add the garlic and Italian seasoning. Saute for a minute. Add the breadcrumbs and stir until lightly brown. Set aside
For the calamari:
Heat a medium skillet and add the olive oil. Then garlic, butter and chili flakes. Add calamari, salt and pepper and parsley and cook 1-2 minutes Squeeze lemon over the fish and sprinkle lightly with the toasted bread crumbs.
Note: It is important not to overcook calamari or it will become tough. A minute or two is all it needs to cook.
Eggplant Caponata
Serves 6 as an appetizer. This also makes a good spread for bruschetta.
Ingredients
1 1/2 pounds eggplant (1 large)
1 garlic clove, minced
2 tablespoons olive oil, plus extra for the baking pan
1 medium onion, finely chopped
2 ribs celery, finely diced
1/2 to 1 teaspoon crushed red pepper flakes
1 1/2 cups chopped Italian tomatoes
2 tablespoons balsamic vinegar
1 tablespoon agave syrup
1 teaspoon dried Italian seasoning
2 tablespoons capers, rinsed and chopped
8 chopped pitted Kalamata olives
1/4 cup minced jarred roasted red peppers
2 tablespoons chopped flat-leaf parsley
Salt and freshly ground pepper, to taste
Directions
Preheat the oven to 400°F.
Cut the eggplant in half lengthwise and score once or twice with a knife (not hitting the skin on the bottom.)
Roast face down on foil lined baking sheet that has been sprayed with oil, about 20 minutes or until tender. Let drain on a paper towel for 10 minutes, cut side down.
Scoop the eggplant out of the skin and finely chop.
Heat 1 tablespoon olive oil (or substitute vegetable broth) over medium heat in a large, heavy skillet. Add the onion, celery, garlic and red pepper flakes and cook for 5 minutes.
Add the Italian tomatoes, vinegar and agave and cook for 5 minutes more. Add the remaining oil, eggplant, capers, red peppers, olives and parsley and cook for an additional 5-10 minutes or until thickened.
Cool to room temperature. Drizzle with remaining olive oil and serve with your favorite Italian bread.
Greetings From The South
This is the time of year for parties and getting together with friends and relatives to celebrate the New Year. It is also a time for festive foods. If you are asked to bring a dish to the party, you may be thinking about what you can bring. Below you will find the recipes for some of my favorite take along dishes.
Stromboli
Ingredients
2 (one pound) pizza dough balls, at room temperature
Olive oil
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced capicola
12 oz shredded mozzarella cheese
½ cup marinara sauce
1 egg lightly beaten with 1 tablespoon water
Directions
Preheat the oven to 400 degrees F. and line two baking sheets with parchment.
On a lightly floured surface, roll out one of the dough balls to a 15 x 10 inch rectangle.
Spread half the marinara sauce over the dough.
Sprinkle with half the shredded cheese.
Layer half the meat over the cheese on the dough, leaving a 1/2 inch border.
Roll the dough up into a log and brush the seam edges with beaten egg.
Leaving the seam at the bottom and pinching the ends closed, place the roll on one of the baking sheets. Cut five small slits in the top of the log.
Complete the other roll in the same manner.
Brush the rolls with the beaten egg mixture and bake for about 20 minutes or until golden brown.
Cool 10 minutes before slicing.
Eggplant Parmigiana
First Stage
I usually prepare 4-1 pound eggplants at once and freeze them, individually, for future use.
For each one pound of eggplant, you will need:
1 pound eggplant, peeled
1/2 to 3/4 cup refrigerated egg substitute (such as Egg Beaters)
1 cup Italian style bread crumbs
Directions
Preheat the oven to 400°F. Coat two large baking sheets with nonstick olive oil cooking spray.
Cut peeled eggplants crosswise into 1/4-inch-thick slices (no thicker). You want them to be thin.
Place the egg substitute in one shallow dish and the bread crumbs in another.
Dip the eggplant slices into the egg substitute mixture, then coat with the breadcrumb mixture. Arrange the eggplant slices in a single layer on the prepared baking sheets.
Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 10-15 minutes longer.
If you are not going to assemble the eggplant dish at this time, wrap each batch of eggplant in aluminum foil with foil sheets between the layers and place it in a ziplock freezer bag.
Store in the freezer until you need it. Defrost a package overnight in the refrigerator, when you want to make the casserole.
Second Stage
To assemble the casserole, you will need:
Spray an 8 inch or 9 inch or 8-by-11 1/2-inch baking dish with olive oil cooking spray.
Preheat the oven to 375 °F.
2 ½ cups Marinara sauce (see recipe below)
1-8 ounce package shredded mozzarella cheese
1 package of breaded and baked eggplant
Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly.
Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the package of cheese.
Add a layer of the remaining eggplant slices and top with the remaining sauce and cheese. Cover the dish with foil and bake until the sauce bubbles, about 25 to 30 minutes.
Here is the recipe for Marinara Sauce.
Homemade Version
Ingredients
3 garlic gloves, minced
1/2 large onion, chopped fine
1 carrot, chopped fine
1 celery stalk, chopped fine
Heat 1 tablespoon of olive oil in a Dutch oven and saute vegetables
Add 1-6 oz. can tomato paste
Fill the empty can with water and add it to the pot
Add 4-26 to 28 oz. containers of chopped Italian tomatoes
Directions
Simmer for 1 hour.
Add 2 teaspoons salt and 1 teaspoon each black pepper and dried oregano, dried basil, crushed red pepper and dried thyme.
Simmer for another hour or until the sauce has thickened.
Taste the sauce to see if it is very acidic. If it is, add a teaspoon of honey or agave syrup.
Measure out 2 ½ cups of sauce for the recipe above and freeze the remaining sauce.
Oven Barbecued Brisket
Time: About 4 hours
Ingredients
Salt and pepper
2 tablespoons extra-virgin olive oil
1 whole beef brisket, about 5 pounds
Salt and freshly ground black pepper
1 or 2 large onions, finely chopped
2 cups ketchup
1/2 cup dry red wine or beef broth
1/4 cup red wine vinegar
1 tablespoon Worcestershire
1 tablespoon chili powder, or to taste
2 cloves garlic, minced
Directions
Preheat the oven to 300 degrees F. Heat a large pot or Dutch oven that can later be covered over medium-high heat for 2 or 3 minutes.
When it is hot, add the oil, swirl it around, then add the beef.
Sear the meat for about 5 minutes on each side, seasoning with salt and pepper; when nicely browned, remove from pot to a plate.
Add the onion to the pot and cook, stirring, over medium-low heat until softened, about 5 minutes (if the meat is very lean you might need to add a little oil).
Add all remaining ingredients, stir and cook for about a minute. Return the meat to pot, nestling it in sauce.
Cover the pan, put it in oven, and cook until the meat is tender, at least 3 hours and probably closer to 4. Turn the meat over several times during the baking process.
When the brisket is done, you can refrigerate it in its liquid for 1 to 2 days and reheat before serving.
Yield: 10 or more servings.
With the weather getting cooler in many parts of the country, we may find ourselves entertaining friends for dinner rather than hosting casual, warm weather BBQs. There are so many good choices in the fall for your menu that it is difficult to know where to begin. Chicken is always a good choice but for a dinner party, the chicken recipe should be something a little different; something your guests may not have had before – just to keep things interesting. Choose vegetables in season, a side of potatoes, noodles or rice and a great appetizer.
Please find below one of my fall dinner party menu suggestions and the recipes to go with it.
Entertaining Menu
Antipasto Stromboli
Wine: Pinot Grigio or Prosecco
Vinegar Braised Chicken with Pappardelle Noodles
Olive Oil Braised Broccoli Rabe
Wine: Barbera from Emilia-Romagna or a Chianti from Tuscany
Chocolate Hazelnut Biscotti and Cherry Pistachio Biscotti
Fresh Fruit
Espresso
First Course
Antipasto Stromboli
Ingredients
- 2 (one pound) pizza dough balls, at room temperature
- Olive oil
- 1/4 pound thinly sliced Genoa Salami
- 1/4 Pound thinly sliced Pepperoni
- 1/2 pound thinly sliced Provolone Cheese
- 1/2 cup sliced pickled cherry peppers
- 1 egg lightly beaten with 1 tablespoon water
Directions
Preheat oven to 400 degrees F. and line two baking sheets with parchment.
On a lightly floured surface, roll out one of the dough balls to a 15 x 10 inch rectangle. Brush the dough lightly with olive oil.
Use half the meat, cheese and peppers, and cover the dough, leaving a 1/2 inch border.
Roll the dough up into a log and brush the seam edges with beaten egg.
Leaving the seam at the bottom and pinching the ends closed, place the roll on one of the baking sheets. Complete the other roll in the same manner.
Brush the rolls with the beaten egg mixture and bake for about 20 minutes or until golden brown.
Cool 10 minutes before slicing.
Second Course
Vinegar-Braised Chicken
Ingredients
- 8-10 pieces of chicken – combination of bone-in breasts cut in half if large and thighs (skin on or off; your choice)
- Salt and pepper
- Flour
- Freshly ground pepper
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 bunch scallions (green onions), sliced thin
- 2 cups low-sodium chicken broth
- 1/2 cup white wine vinegar
- 2 bay leaves
- 2 tablespoons chopped parsley
- 1/2 cup sour cream
- 8 oz pappardelle noodles
Directions
Preheat the oven to 425°F and position a rack in the upper third.
Coat the chicken in flour and season generously with salt and pepper.
In a Dutch Oven or large ovenproof skillet heat half of the butter and half of the oil. Add half the chicken, skin side up, and cook over high heat until browned, about 5 minutes. Turn and cook the chicken for 1 minute. Remove to a large platter. Repeat with the remaining butter, oil and chicken. When brown place on the platter with the first batch of chicken.
Add the scallions and garlic to the skillet and cook until the onions begin to soften, about 2 minutes. Add the broth and vinegar and bring to a boil. Season with salt and pepper.
Place the chicken on top, skin side up and roast for about 25 minutes, until it is cooked through.
Bring a large pot of salted water to a boil. Add the pappardelle and cook until the al dente stage. Drain. Place the noodles on a large serving platter.
Place the Dutch Oven on top of the the stove and transfer the chicken with a slotted spoon to the platter with the noodles, arranging the chicken attractively over the noodles.
Bring the mixture in the pot to a boil over high heat and cook until the liquid is reduced by half, about 5 minutes. Add a little of the sauce to the sour cream, mix well and whisk the sour cream into the mixture in the pot. Simmer until the sauce is hot and slightly thickened, about 2 minutes. Do not boil or the sour cream will curdle. Season with salt and pepper. Pour the sauce over the chicken and serve.
Olive-Oil-Braised Broccoli Rabe
Look for broccoli rabe with vibrant green leaves and plump stems.
Serves 8
Ingredients
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 6 medium garlic cloves, crushed and peeled
- 2 bunches (1 1/4 pounds each) broccoli rabe, trimmed and cut crosswise into 3-inch pieces
- 1 tablespoon julienned lemon zest, plus fresh lemon juice for serving
- Coarse salt
- Freshly ground pepper
- 2 cups homemade or store-bought low-sodium chicken stock
Directions
Heat the oil and garlic in a large straight-sided skillet over medium heat, stirring frequently, until garlic is sizzling and aromatic, but not browned, about 2 minutes.
Add the broccoli rabe, zest and 3/4 teaspoon salt, then use tongs to toss and coat in oil. Add the stock and bring to a boil, then reduce heat to a simmer. Cover and cook until broccoli rabe is tender, 7 to 10 minutes.
Transfer contents of pan (including liquid) to a serving bowl. Grind pepper over top and drizzle with olive oil and lemon juice.
Dessert Course
Cherry Pistachio Biscotti
Makes about 36 biscotti
Ingredients
- 1 1/2 cups unsalted pistachio nuts
- 1 cup dried tart cherries
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons baking powder
- 3 cups all-purpose flour
- 4 large eggs, plus 1 egg, lightly beaten, for brushing the tops of the dough
- 2 tablespoons pure vanilla extract
Directions
Position a rack in the center of the oven and preheat to 350 degrees F. Line two large baking sheets with parchment paper. Reserve one baking sheet for later when you bake the biscotti slices.
Place pistachios in a single layer on a third baking sheet and toast the nuts in the oven for 8 to 10 minutes, or until just golden. Remove the nuts from the pan and set aside to cool.
In a large bowl, mix toasted pistachios, cherries, sugars, baking powder and flour.
In a small bowl, whisk eggs and vanilla extract until well blended. Add to the flour mixture. Stir a few times.
Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands, until a dough starts to form. Once the dough is firm, form a ball. Divide the ball into 2 equal pieces.
On a lightly floured surface, place one piece of dough and, using your hands, roll into a log shape that is approximately 8 inches long and 2 inches wide. If it’s sticky, simply dust your palms with more flour. Repeat with the remaining piece of dough. Place the two logs on one baking sheet. Brush the loaves all over with 1 lightly beaten egg.
Bake for 40 minutes, turning the pan around halfway through, or until the tops of the loaves are shiny and deep golden. Cool on a rack for about 20 minutes before slicing.
Place a loaf on a cutting board. Using a large serrated knife, cut 1/2-inch-thick slices, either straight or on the diagonal. Use a sawing motion to prevent crumbling. If the cookie is crumbling, then let it cool a few more minutes. Don’t let it rest too long, however, or it could become too hard to slice.
Place slices on their sides on the baking sheets. Reduce the oven temperature to 200 degrees F and bake the biscotti for 20 minutes, until toasted and crisp. Turn the biscotti slices over and rotate the pans after ten minutes.
Remove the pans from the oven and cool the biscotti completely before storing in an airtight container.
Chocolate Hazelnut Biscotti
Makes about 36 biscotti (3/4-inch-wide cookies)
Ingredients
- 1 1/2 cups toasted hazelnuts, chopped
- 1/2 cup mini chocolate chips
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons baking powder
- 2 1/2 cups all-purpose flour
- 1/2 cup cocoa
- 1/2 teaspoon ground cinnamon
- 3 tablespoons espresso powder
- 4 large eggs, plus 1 egg, lightly beaten, for brushing the tops of the dough
- 2 tablespoons coffee liqueur
Directions
Position the rack in the center of the oven and preheat to 350 degrees F. Line two large baking sheets with parchment paper. Reserve one baking sheet for later when you bake the biscotti slices.
Place hazelnuts in a single layer on a third baking sheet and toast the nuts in the oven for 8 to 10 minutes, or until just golden. Remove the nuts from the pan and set aside to cool. Chop the nuts into large pieces.
In a large bowl, mix toasted hazelnuts, chocolate chips, sugars, baking powder, cocoa, flour, cinnamon and espresso powder.
In a small bowl, whisk eggs and coffee liqueur. Add to the flour mixture. Stir a few times.
Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands, until a dough starts to form. Once the dough is firm, form a ball. Divide the ball into 2 equal pieces.
On a lightly floured surface, place one piece of dough and, using your hands, roll into a log shape that is approximately 8 inches long and 2 inches wide. If it’s sticky, simply dust your palms with more flour. Repeat with the remaining piece of dough. Place the two logs on one baking sheet. Brush loaves all over with 1 lightly beaten egg.
Bake for 40 minutes, turning the pan around halfway through, or until the tops of the loaves are shiny and deep golden. Cool on a rack for about 20 minutes before slicing.
Place a loaf on a cutting board. Using a large serrated knife, cut 1/2-inch-thick slices, either straight or on the diagonal. Use a sawing motion to prevent crumbling. If the cookie is crumbling, then let it cool a few more minutes. Don’t let it rest too long, however, or it could become too hard to slice.
Place slices on their sides on the baking sheets. Reduce the oven temperature to 200 degrees F and bake the biscotti for 20 minutes, until toasted and crisp. Turn the biscotti slices over and rotate the pans after ten minutes.
Remove the pans from the oven and cool the biscotti completely before storing in an airtight container.
Hosting a spring party soon for the mother-to-be//bride-to-be or the graduate or for a special birthday/anniversary? Spring celebrations are a great time of year for gathering with family and friends.
The first flowers of the season make perfect centerpieces. Grocery stores and home improvement stores have bulbs, like crocus, tulips and daffodils, in pots and blooming and these can add a feeling of spring to your party area.
Take advantage of the spring produce in the market. Make dishes ahead of time, if you can. Set up the drinks/cocktails in a special area. Small bites are the easiest and most functional way to serve party foods. Even if you are going to serve a main course, keep the appetizers and desserts simple finger foods. Here are some easy recipes to get you started.
Appetizers
Antipasto Skewers
24 skewers
Ingredients
- 12 ounces Italian salami, cut into 1-inch pieces
- 1/2 cup lightly packed fresh basil leaves
- One 12-ounce jar roasted red peppers, drained and cut into 1-inch pieces
- 2/3 cup sun-dried tomatoes, cut into 1-inch pieces
- One 14 -ounce can artichoke hearts, drained and quartered
- Small wood or bamboo skewers
Directions
Thread 1 small or 1/2 of a large basil leaf onto a small wooden skewer. Add a piece of roasted red pepper, sun-dried tomato, artichoke and salami, arranging them in that order on the skewer so that it can stand up on the salami end. Repeat with the remaining ingredients.The skewers can be assembled ahead and refrigerated until serving time.
Crab Salad Rolls
Makes 16
Ingredients
- 1 cup olive oil mayonnaise
- 2 large celery ribs, cut into 1/4-inch dice
- 2 tablespoons fresh lemon juice
- Cayenne pepper
- 1 1/2 pounds lump crab meat, picked over and lightly broken up
- Salt
- 16 mini brioche or mini hamburger rolls, split
- 16 small Boston lettuce leaves
Directions
In a large bowl, mix the mayonnaise with the celery and lemon juice and season with cayenne. Gently fold in the crab meat and season with salt. Fill the buns with the lettuce and the crab salad and arrange on a decorative tray. The crab salad can be refrigerated overnight. Fill the rolls just before serving.
Eggplant Compote
Serve with crostini, flatbread or pita chips.
Makes 3 1/2 cups
Ingredients
- 1 1/2 pound eggplant, peeled and cut into 1/2-inch dice
- 3 medium tomatoes, seeded and very finely chopped
- 2 garlic cloves, minced
- 3/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 cup tomato sauce, (marinara)
- 1 tablespoon white wine vinegar
- Salt and freshly ground pepper
- 1/4 teaspoon finely grated lemon zest
- 3 tablespoons chopped parsley
Directions
Place the diced eggplant in a steamer basket. Set the basket over 1 inch of water and bring to a simmer. Cover the pan and steam the eggplant until tender, about 12 minutes; drain well.
In a large skillet, combine the tomatoes with the garlic, oregano and paprika and simmer over moderate heat until thickened, 5 minutes.
Add the tomato sauce and the eggplant and simmer, gently stirring a few times, until the eggplant is flavored with the sauce, no more than 3 minutes.
Remove the pan from the heat and stir in the vinegar. Season with salt and pepper; add the lemon zest and parsley. Serve warm or at room temperature.
The compote can be refrigerated for up to 2 days.
Desserts
Chocolate-Zucchini Bites
Makes 24
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 cup sugar
- 1 large egg
- 24 walnut or pecan halves
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1 cup finely grated zucchini (from 1 medium zucchini)
- 1/4 cup unsweetened cocoa powder
- 1/2 cup (3 ounces) semisweet chocolate, chopped or chocolate chips
- 3 tablespoons sour cream
- 1/2 teaspoon coarse salt
- 1/2 teaspoon pure vanilla extract
- Nonstick cooking spray
Directions
Preheat the oven to 350 degrees F. In a large bowl, stir together butter, sugar, salt and egg until combined. Add vanilla, zucchini and sour cream and stir until incorporated.
Sift flour, baking soda and cocoa powder into another bowl and stir until combined. Stir in chopped chocolate.
Spray two mini muffin pans or one 24 cup mini muffin pan with cooking spray. Fill each cup with 2 tablespoons batter and top with a walnut.
Bake until a toothpick inserted in the center of a muffin comes out clean, 15 to 17 minutes.
Let muffins cool slightly in pans on wire racks before removing. Store in an airtight container for up to 3 days.
Strawberry Tartlets
Ingredients
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/4 cup ground toasted almonds
- 1/4 cup butter
- 1 egg yolk, lightly beaten
- 2 tablespoons water
- One 4-serving-size package (Jello) instant pudding mix (vanilla or cheesecake flavored)
- 1 cup evaporated whole milk
- 2 teaspoons vanilla
- 1/2 teaspoon almond extract
- 1/3 cup strawberry preserves
- Sliced strawberries and toasted sliced almonds for garnish
Directions
For the tart shells:
In a medium bowl, stir together flour, sugar and ground almonds. Using a pastry blender, cut in butter until pieces are pea-size.
In a small bowl, combine egg yolk and 2 tablespoons water. Gradually stir the egg mixture into the flour mixture until combined.
Gently knead just until smooth and form the dough into a ball. If necessary, cover and chill about 1 hour until dough is easy to handle.
Preheat the oven to 350 degrees F. Divide the dough into 24 pieces.
Shape pieces into balls. Press dough evenly into the bottoms and up the sides of 24 ungreased 1-3/4-inch muffin cups.
Bake in the preheated oven about 15 minutes or until lightly browned. Cool completely in pan on a wire rack.
For the filling:
In a medium bowl, combine pudding mix, evaporated milk, vanilla and almond extract. Beat with an electric mixer on medium speed about 2 minutes until smooth and fluffy.
Spoon 2 teaspoons of the filling into each tart shell. Cover and chill for 2 to 24 hours.
Before serving, top each tart with a 1/2 teaspoon of the preserves and a strawberry slice and a few sliced almonds. Makes 24.
Carrot Cupcakes
Yield: 20 cupcakes.
Ingredients
- 1 1/3 cups sugar
- 6 tablespoons vegetable oil
- 2 eggs
- 1/2 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups shredded carrots
Frosting:
- 12 ounces reduced-fat cream cheese
- 1 1/3 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
Directions
In a large bowl, beat the sugar, oil and eggs until well blended. Beat in applesauce and vanilla.
Combine the flour, baking soda, cinnamon and salt in another bowl and gradually beat into the sugar mixture until blended. Stir in carrots.
Fill 20 paper-lined muffin cups half full.
Bake at 350°F for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
For the frosting:
In a small bowl, combine frosting ingredients and beat until smooth.
Frost cooled cupcakes. Refrigerate until serving time.
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, 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 connects 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.
Capri
Campania is home to several national clubs: football. water polo, volleyball, basketball, and tennis. 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 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
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 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 “ravioli” or “slim ravioli”, is 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 a cooked rabbit.
Campania is also home to the lemons of Sorrento. Rapini (or broccoli rabe), known locally as friarielli, are often used in regional cooking.
Sfogliatella
Several different cakes and pies are made in Campania. Pastiera pie is made during Easter. Casatiello and Torano are Easter bread 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
Dried Red Peppers and Lemons
Mozzarella in Carrozza (Mozzarella in a “Carriage”)
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)
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 on 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)
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 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)
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 it 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.
