Entrees Archives - Pizza Today

Pappardelle with Roasted Red Pepper Pesto

Denise Greer — Fri, 21 Jul 2023 14:30:09 +0000

Get the Pappardelle with Roasted Red Pepper Pesto Recipe

Here’s an inventive recipe that features a roasted red pepper pesto versus a ragu. Roasted red pepper is a flavorful alternative to pesto. Similar to fettuccini, Pappardelle is a wide, flat pasta able to hold thick sauces.

Try this Pappardelle with Roasted Red Pepper Pesto Recipe:

Pappardelle with Roasted Red Pepper Pesto

Author: Pizza Today

Recipe type: Entree

Ingredients

Large red bell pepper, halved and trimmed
3 garlic cloves garlic, peeled
¾ cup walnuts, chopped
½ cup sun-dried tomatoes, drained
½ cup fresh basil, plus 4 leaves for garnish
½ cup grated Parmesan cheese (or Pecorino)
Salt and pepper to taste
½ cup extra-virgin olive oil
1-pound box pappardelle noodles

Instructions

Place red-pepper halves skin-side down on an oven rack in 400 F oven. Roast 15-20 minutes, or until the skin shrivels. Set aside to cool.
In a medium saucepan, cover garlic cloves with cold water; bring to boil. Reduce heat; simmer for 5 minutes until softened.
Remove the garlic with a slotted spoon; set aside.
Reserve water in the pan.
Toast walnuts in a warmed frying pan (without oil), stirring constantly, over medium-high heat just until they start to turn golden. Remove from heat; place on paper towels.
Place sun-dried tomatoes in the saucepan with reserved water, adding more water to cover as necessary. Bring to a boil, then simmer for about 10 minutes. Remove with a slotted spoon; set aside and blot to dry.
Reserve the water in the pan.
In a food processor, blend roasted red pepper, garlic, walnuts and sun-dried tomato with fresh basil, Parmesan, and salt and pepper to taste. Add the olive oil slowly until the mixture is smooth.
Set the pesto aside. (You can freeze or refrigerate for later use.)
Prepare pasta according to directions; drain, reserving ¼-cup pasta water.
Transfer the pesto to a large serving bowl; add pasta, mixing in pasta water until a creamy consistency is achieved.
Garnish with basil leaves and serve with additional grated cheese.

Explore more Winning Pasta Dishes.

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Linguine Carbonara

Denise Greer — Fri, 21 Jul 2023 14:14:28 +0000

Get the Linguine Carbonara Recipe

A good Carbonara is one of my personal favorite sauces. It pairs exceptionally well with linguine. Carbonara is so easy to make yourself that you really shouldn’t consider any other option.

Similar to spaghetti pasta, linguine is long, thin and holds sauce well. Linguine works well with red sauces, pestos and Carbonara. Try this Linguine Carbonara Recipe:

Linguine Carbonara

Author: Pizza Today

Recipe type: Entree

Ingredients

½ pound bacon, cooked and chopped
2 tablespoons olive oil
4 cloves garlic, minced
1 pound cooked linguine
⅓ cup grated Parmesan
⅓ cup grated Romano
3 egg yolks
1 whole egg
¼ cup white wine (optional)
Salt and pepper, to taste
3 tablespoons fresh chopped parsley
½ cup fresh green peas (optional)

Instructions

Heat oil in a large skillet to medium and add garlic, cooked bacon and peas. Sauté for just a couple of minutes while your pasta is hot and draining.
Add the hot pasta and remove from heat so not to cook the egg too quickly.
Beat eggs, then add to your pasta while constantly tossing.
Add back to a low heat for just a minute or so and add in your grated cheeses, parsley and salt and pepper, to taste.

Explore more Winning Pasta Dishes.

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Rigatoni with Vodka Sauce and Prosciutto di Parma Cracklings

Denise Greer — Thu, 22 Sep 2022 20:26:22 +0000

For the Rigatoni:

Rigatoni

Author: Pizza Today

Recipe type: pasta

Ingredients

1 pound Rigatoni
2 tablespoons salt

Instructions

Add 6 quarts into a pot and bring to a boil with 2 tablespoons salt.
Add 1 pound Rigatoni and cook for 12 minutes.

For the Prosciutto di Parma cracklings:

Prosciutto di Parma Cracklings

Author: Pizza Today

Recipe type: topping

Ingredients

4 slices of fatty Prosciutto di Parma, approximately 2.3 ounces

Instructions

Stack the slices of ham atop each other, then slice horizontally through the meat.
Stack again and slice across in ¼ to ⅛-inch strips.
Heat up the olive oil in a pan and wait until just smoking.
Add the prosciutto while trying to separate every individual slice.
Turn heat to medium and separate the slices while cooking.
Cook 5 minutes, stirring constantly until the ham has turned crispy.
Turn heat off and remove the cracklings to a paper towel to drain.

For the Sauce:

Rigatoni with Vodka Sauce and Prosciutto di Parma Cracklings

Author: Pizza Today

Ingredients

3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
¾ cup finely diced onions
9 to 12 plum tomatoes with juice (approximately 28 ounces total)
2 teaspoons salt
2 garlic cloves, peeled and smashed in one piece
Pinch of red pepper flakes, (optional)
¾ cup heavy cream
½ cup vodka
1 large sprig plus one bud fresh basil
1-2 tablespoons Prosciutto di Parma cracklings (recipe above)

Instructions

Heat a large sauté pan on high with the butter and extra virgin olive oil and add onions while the pan and oils are heating up.
While the onions are cooking, tear apart the tomatoes, then rub the tomatoes until they fall apart into small pieces. Add them to the sauce.
Stir the onions on high heat for two minutes, then turn onions to medium and sauté while stirring for 5 more minutes.
When onions are transparent, add tomato, one cup of pasta water and the salt with a pinch of red pepper flakes (optional).
Cook to thicken the sauce for another eight minutes.
Remove the garlic pieces from the sauce. Add the heavy cream and vodka, as well as the large sprig of basil and cook on medium high for 5 more minutes.
Turn off heat. (Note: if you feel the sauce is too thick or thin, either add more pasta water or cook for extra few minutes.)
Discard the basil and add 1 ¼ cup grated Parmigiano Reggiano.
After stirring in the cheese, add the rigatoni to the sauce and toss to coat the pasta.
Place the sauced rigatoni in a large bowl and scatter Prosciutto di Parma cracklings across the top. Add a big sprig of basil to the dish and enjoy.

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Timballo di Orecchiette al Forno

John Gutekanst — Sun, 01 Aug 2021 04:01:34 +0000

For the pasta:

Timballo di Orecchiette al Forno- Pasta

Author: Pizza Today

Ingredients

14 ounces dried orecchiette pasta

Instructions

Heat 3.5 quarts of water and 2 tablespoons of sea salt in a pot to boiling.
Add the pasta and cook for 10 minutes making sure the pasta is al dente. (The pasta will be cooked later also.)
Reserve one cup of the pasta water to add to the sauce and drain pasta in a colander.
Reserve for later.

For the sauce:

Timballo di Orecchiette al Forno Sauce

Author: Pizza Today

Ingredients

4 tablespoons extra virgin olive oil
½ cup onions
3 tablespoons minced carrot
3 tablespoons minced celery
6 ounces ground pork sausage
6 ounces ground beef
½ teaspoon salt
¼ teaspoon red pepper flakes
12 ounces chopped tomato in puree (do not use tomatoes in water)
¼ teaspoon fennel pollen or ground fennel seed
¼ teaspoon dried oregano
1 tablespoon chopped fresh basil
½ cup Pecorino Romano
½ ball Burrata cheese

Instructions

Heat the olive oil on medium-high heat and place the onions in the pan.
Once they start to simmer, place the carrot and celery in the pan.
Turn heat to medium low and sweat the vegetables for 12 minutes.
Turn heat to medium high again and add the beef and pork sausage to the pan in small amounts, chopping the chunks as they brown.
Add the tablespoon of salt to mea, then add the red wine, red pepper flakes, pollen, oregano to simmer for 3 minutes.
Add the tomatoes and ½ cup of the reserved pasta water and simmer on medium low for 15 to 20 minutes, stirring occasionally. (If the meat is too chunky, use a metal spatula to break it up.) The sauce should have thickened considerably.
Turn the heat off and reserve.

For the eggplant:

Timballo di Orecchiette al Forno Eggplant

Author: Pizza Today

Ingredients

One medium, less bulbous, eggplant with straight sides
1 tablespoon sea salt
2 tablespoons flour
4 tablespoons extra virgin olive oil

Instructions

Cut 4 slices from the center of the eggplant measuring just over ¼ inch thick.
Lay the slices down and lightly sprinkle them with the see salt on both sides for 5 minutes to bleed moisture.
Using a paper towel, soak up the eggplant moisture from each side.
Place the flour on a small plate and dredge each eggplant slice into the flour by pressing down.
Heat the extra virgin olive oil in a large sauté pan on high heat.
Just before the olive oil begins smoking, place the eggplant in the oil and fry for 3 minutes on each side to just browned.
Remove and reserve.
Final assembly and bake:
Pre-heat oven to 350 F.
Mix 1 cup of the now-cooled pasta with 1 cup of the now-warm pasta sauce and ½ cup of the Pecorino Romano and 1 tablespoon minced fresh basil in a bowl and toss together.
On a baking parchment-lined tray, place a 3 ¾ inch diameter round mold (also called cutters).
Then place the first slice of eggplant inside. (if your slices are too big or small use one size up or down in mold. This mold is to just keep the chunky sauce and pasta from falling out.)
Top the first slice with 2-3 tablespoons of the pasta mix making ¾ of an inch in between the slices.
Continue with other slices until the fourth slice. You may raise the ring mold up as you finish the last filling. Leave the last slice as the top or lid.
Carefully remove the ring and place the tray into the oven for 15 minutes.
Heat up some tomato sauce for the plate. Pick some basil buds for garnish.
After the bake, remove the Timballe and place on the warmed pasta sauce.
Rip the burrata in half with your fingers and place strips (Stracciatella) from half of the ball on top of the eggplant.
Garnish with coarse sea salt, grated Pecorino and basil buds.

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Sausage and Cheese Ravioli

Scott Wiener — Thu, 30 Jul 2020 20:19:40 +0000

For the Filling:

Sausage and Cheese Ravioli FILLING

Author: Pizza Today

Ingredients

¼ cup olive oil
6 ounces ground sausage, partially cooked
Salt and pepper to taste
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
¼ cup mascarpone
⅓ cup grated Parmesan
Ravioli dough (recipe follows)

Instructions

In a large sauté pan, heat olive oil.
When almost smoking, add the sausage and season with salt and pepper.
Cook until all the liquid has evaporated from the sausage.
Add spinach; cook for 2 minutes.
Remove from heat; pulse mixture in food processor until you get a coarse texture.
Place in mixing bowl; stir in mascarpone and Parmesan.

For the Ravioli:

Sausage and Cheese Ravioli

Author: Pizza Today

Ingredients

3 cups unbleached white flour
½ teaspoon salt
2 eggs
½ cup warm wate

Instructions

Sift flour and salt together.
Place flour mixture on a board, making a well in the center of the flour.
Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly. Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
Knead dough well, until smooth; cover the dough; let it rest for 15 minutes.
Cut dough in half; roll each half on a floured board into a thin sheet (about 1/16- to ⅛ inch-thick).
To assemble:
Drop about 1 teaspoonful of filling about 1½ inches apart all along the dough.
When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
Using your fingers, gently press dough between each dab of filling to seal it.
Cut ravioli into squares with a zig-zag-edged pastry cutter, or very sharp knife.
Allow ravioli to dry for one hour before cooking.
Drop ravioli into 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
Remove cooked ravioli from pot carefully with a spider; drain well.
Finish with proprietary sauce.

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Tomato and Spinach Pasta

Scott Wiener — Sat, 30 May 2020 20:29:29 +0000

Tomato and Spinach Pasta

Author: Pizza Today

Ingredients

6 cups tomatoes, diced
2 teaspoons fresh garlic, minced
1 ½ teaspoon salt
½ teaspoon pepper, freshly ground
⅓ cup extra virgin olive oil
1 cup fresh spinach leaves, torn
16 ounces cavatappi
3 tablespoons ricotta cheese

Instructions

Combine tomatoes, garlic, salt, pepper and olive oil and set aside while pasta cooks.
When pasta is al dente, drain and toss with tomato/oil mixture and spinach.
After spinach starts to wilt, sprinkle with cheese and serve.

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Nashville Hot Chicken Fettuccini Alfredo

Denise Greer — Tue, 31 Mar 2020 20:04:56 +0000

Nashville Hot Chicken Fettuccini Alfredo

Author: Pizza Today

Recipe type: Entree

Ingredients

2 pounds chicken tenders
1 cup buttermilk
2 large eggs
2 cup flour
5 tablespoons cayenne
3 tablespoons hot sauce
1 teaspoon garlic powder
½ tablespoon smoked paprika
Salt and black pepper, to taste
1 tablespoon brown sugar
1¾ cups heavy cream, divided
6 tablespoons unsalted butter
6 ounces grated Parmesan cheese
6 ounces shredded white cheddar
1 teaspoon kosher salt
Cracked black pepper to taste
Spicy aioli

Instructions

Chicken Prep: Rub chicken with salt and pepper and refrigerate for up to 24 hours.
In a medium bowl, whisk eggs, milk and hot sauce.
In another bowl, combine flour, cayenne, garlic powder, paprika, black pepper, salt and brown sugar.
Dredge chicken in flour mixture, then into milk mixture and back into flour mixture.
Deep fry until chicken is cooked through and crispy.
Cut chicken into strip and set aside.
Fettuccine Pasta and Sauce: Combine 1¼ cups cream with the butter in a large sauté pan.
Heat over a low flame, whisking until the butter melts and the cream comes to a slow simmer.
Add salt and black pepper.
Remove the pan from the heat.
Boil the pasta until slightly undercooked (it will continue to cook while you finish the sauce).
Drain the pasta and add it to the pan.
Add the remaining ingredients.
Heat the pasta and sauce over a low flame, tossing gently, until the cheese melts and incorporates into the sauce and the sauce thickens, about 1 to 2 minutes.
If holding, right before service, add a touch more cream to loosen.
Top with hot chicken strips and add a drizzle of spicy aioli and sprinkle of Parmesan.

The post Nashville Hot Chicken Fettuccini Alfredo appeared first on Pizza Today.

Mozzarella-stuffed Meatballs

Denise Greer — Tue, 31 Mar 2020 20:00:17 +0000

Mozzarella-stuffed Meatballs

Author: Pizza Today

Recipe type: Entree

Ingredients

1 pound ground pork
1 pound ground beef
18 fresh mozzarella balls, ciliegine-sized
1 cup cubed day-old Italian bread
½ cup milk
1 teaspoon each dried oregano and dried basil, crumbled
¼ cup minced flat-leaf parsley
¼ cup grated Romano cheese
2 large egg, lightly beaten

Instructions

In a large mixing bowl, combine the pork and beef.
In another bowl, soak the bread in the milk until it is saturated. Squeeze the bread and drain off excessive milk.
Tear the bread into small pieces and add it to the meat.
Add the remaining ingredients, except mozzarella balls. Mix thoroughly.
Take roughly 2 ounces of meat mixture and form around mozzarella ball. Repeat for remaining mixture.
Arrange the meatballs on a sheet pan fitted out with a drain tray (or use a spray-coated pizza screen).
Bake the meatballs until cooked through. Set aside. (Can be prepped ahead and held, covered, refrigerated, for up to four days. Or frozen.)
Serve atop Spaghetti with marinara.
Sprinkle with grated Romano.

The post Mozzarella-stuffed Meatballs appeared first on Pizza Today.

Purple Potato Gnocchi

John Gutekanst — Tue, 31 Mar 2020 18:04:56 +0000

There is nothing as luscious as light, pillowy gnocchi. Add to that the flavorful flesh of the purple potato and you have a real winner. This Purple Potato Gnocchi version is from the Veneto and Lazio which use egg as opposed to the gnocchi of the Piedmont that do not use egg. Putting ridges on the gnocchi takes a few minutes to master but is well worth it for each gnocchi to capture a thin-type sauce as this butter-garlic-sage sauce.

Purple Potato Gnocchi

Author: Pizza Today

Recipe type: entree

Ingredients

16 ounces purple potatoes
1 egg
1 cup flour (Preferably Italian “00”) and more for rolling
1 ¼ teaspoon salt
5 tablespoons unsalted butter
3 skinned and smashed garlic cloves
5 leaves, fresh sage
Parmigiano Reggiano for finish

Instructions

Skin the purple potatoes and drop into a large pot of boiling water for 25 minutes.
Retrieve with a slotted spoon and set in food processor, (or food mill or potato ricer) and let cool for 5 minutes.
Crush the potatoes in the food processor until the mix is smooth. Cool until the mix is room temperature.
Place the egg in a large bowl and scramble with a fork add the salt and the potatoes.
Add half the flour and knead with a spoon or a spatula gradually adding more flour until all is used. The dough should be smooth, soft and slightly sticky.
While kneading the dough, boil water in a 5-quart pot. Do not add salt or the gnocchi will stick together.
Roll the dough out on the counter into ½-inch diameter snake-like rolls.
Cut every inch and toss the pieces in the flour. You can use the underside of a fork with the tines resting on the counter to roll each piece toward the end of the tines. This should produce gnocchi that have ridges on a convex side and a smooth concave side. (You may also use “Rigagnocchi, this is a small ridged board used to make ridges on pasta like garganelli.)
While you are rolling the gnocchi, place the butter garlic and sage into a large saute pan to simmer on low. Stir to incorporate the flavors. The sauce is ready when the butter is light-golden, and the foam disappears.
Keep warm and discard the garlic if you wish.
When water is boiling, add the gnocchi 15-20 at a time. They will sink to the bottom but eventually float on top of the water.
After all the gnocchi have floated, wait 20 seconds before taking out with a slotted spoon.
Place the cooked gnocchi quickly on a towel to dry, (Water will ruin the sauce.) then into the warm garlic-sage sauce.
Place the gnocchi into a bowl and top with the sauce and Grated Parmigiano Reggiano as well as the cooked sage leaves and serve hot.

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Chicken Montablan

Jeremy White — Mon, 02 Dec 2019 05:01:51 +0000

Chicken Montablan

Author: Pizza Today

Recipe type: Entree

Ingredients

4 chicken breasts, pounded ¼-inch thick
1 tablespoon salt
1 tablespoon sugar
3 cloves garlic, minced finely
1 tablespoon white onion, minced finely
12 tablespoons unsalted butter
½ cup Marsala wine
¼ cup + 1 tablespoon lemon juice
11 fresh basil, chiffonade
4 medium tomatoes, halved lengthwise
1 ½ tablespoons capers, rinsed
6 ounces cream cheese (softened)

Instructions

Place tomatoes cut side up on non-stick baking sheet, sprinkle lightly with salt and place in 200 F oven 3 to 4 hours.
Julienne lengthwise.
Mix cream cheese with 1 tablespoon lemon juice until thoroughly combined.
Form into log, wrap with plastic wrap and chill.
Stir salt and sugar in 1 quart of water until dissolved, add chicken and set for 30 minutes.
Grill chicken over hot coals just until done (165 F), set aside and keep warm. Chicken may be sautéed with small amount of olive oil until nicely brown and cooked through.
In medium sauce pan, melt 4 tablespoons butter with garlic and onion until fragrant (about 2 minutes).
Add wine and lemon juice and simmer to reduce by half.
Add basil, tomatoes and capers.
Stir to incorporate.
Add remaining butter 2 tablespoons at a time, melting and stirring after each addition.
Plate chicken, top with one slice of cheese log and 2 to 3 ounces of sauce.

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Summer of Love Pasta

Jeremy White — Thu, 25 Jul 2019 16:30:11 +0000

Summer of Love Pasta

Author: Pizza Today

Recipe type: Entree

Ingredients

16 ounces bucatini pasta
3 ounces zucchini
3 ounces squash
2 ounces green beans
3 ounches heirloom tomatoes
3 ounces tri-color bell peppers, roasted
1 ounce fresh mint, torn
Pinch of chili pepper
2 cloves fresh garlic, chopped
2 tablespoons extra virgin olive oil

Instructions

Cook the pasta in plenty of salted, boiling water until al dente.
While the pasta is cooking, chop the veggies and roast the bell peppers.
Sauté the green beans in a teaspoon of olive oil until cooked (but retain the crunch).
Chop the garlic.
When the pasta is al dente, drain and place into a large bowl.
Mix in the olive oil, veggies, mint, chili pepper and garlic.
Toss to combine well.
Plate and serve.

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Leek-a-Choke Ravioli: A Leek and Artichoke Ravioli How To

John Gutekanst — Mon, 29 Apr 2019 18:17:43 +0000

Leek and Artichoke Ravioli Recipe

Leeks are a great spring menu idea. Try this Leek and Artichoke Ravioli recipe with instructions on making the pasta and a step-by-step guide for rolling, cutting and filling the pasta. Make the Leek-a-Choke Ravioli recipe now.

For the Filling:

Leek-a-Choke Ravioli Filling

Author: Pizza Today

Serves: 1 ½ cups or 11 ¾ ounces

Ingredients

1 tablespoon extra-virgin olive oil
3 ounces leek, white and green parts
7 ounces rough cut canned artichokes
3 tablespoons grated Parmigiano Reggiano
2 tablespoons ricotta cheese
½ teaspoon salt

Instructions

Clean the leek by slicing along its length and peeling away the layers under running water.
Slice the leek lengthwise again two more times before slicing it across the grain.
Heat the extra-virgin olive oil in a pan under medium-high heat and add the chopped leek.
Heat for 2 to 3 minutes until it is soft.
Add to food processor.Combine all other ingredients into the food processor and pulse to make a semi-thick paste.

For the Pasta:

Leek-a-Choke Ravioli

Author: Pizza Today

Ingredients

9 egg yolks
1 cup high gluten or Italian “00” flour
2 tablespoons extra virgin olive oil
7 tablespoons fine durum wheat (fine semolina)
1 tablespoon water

Instructions

Place all the flour in a bowl and make a well in the center for the wet ingredients.
Mix with your hands from the center out.
Once this mix is cohesive, transfer to a table and keep mixing, folding and forming the dough into a single mass. If the dough becomes too dry, spritz with water. If it is too wet, add a pinch of flour.
Let rest for 30 minutes before sheeting.

For the Lemon Cream Sauce, Pasta Assembly and Plating:

Leek-a-Choke Ravioli

Author: Pizza Today

Recipe type: Entree

Ingredients

2 tablespoons extra-virgin olive oil
2 garlic cloves chopped fine
1 teaspoon flour
1 cup heavy cream
5 tablespoons Parmigiano Reggiano
Zest from 1 small lemon
Salt to taste

Instructions

Sauté the garlic and olive oil in a pan on medium-high heat.
When the garlic is just getting transparent but not burnt, add the flour, turn the heat down and stir for 30 seconds, cooking the flour.
Add the cream, keeping the heat on medium or just enough to heat the cream up. The flour will thicken the cream.
After 1 minute, add the Parmigiano Reggiano and the lemon zest and turn to low again, stirring for 30 seconds.
Take off the heat and reserve for plating. If your sauce is too thick, you may add milk or more heavy cream. Just remember that heat will bring the sauce back to fluidity.
Make a length of flattened pasta dough two feet in length on your board.
Cut this length in half and trim accordingly.
Place the ravioli filling in a piping bag and pipe approximately ¼ to ½ an ounce of the leek-a-choke filling on 1 of the strips every ½-inch to 1 inch. (You will know how far you have once you make a lot of ravioli.)
Place the top sheet of ravioli sheeting on the filling and press down in the valleys between dollops, starting in the center of the sheets. This will make sure that the ravioli pasta doesn’t get pulled to the side.
Press with a wooden dowel or your fingers all around the ravioli, making a square and squeezing out any air pockets that may form.
Using a ravioli crimper/cutter, roll lengthwise down the side of all the ravioli. You must get close to each ravioli, but you must also leave a little pasta to seal each ravioli.
Cut tightly in-between each ravioli to form a perfect square.
Pick up each ravioli and make sure each seal is complete.
Place the lemon cream sauce on medium heat as you place the ravioli into the boiling, salted pasta water.
Wait only a few minutes until each ravioli is done.
Take the ravioli out of the water and place into the cream sauce.
Toss gently, then plate.Garnish with diced tomato, fresh basil and grated Parmigiano.

The post Leek-a-Choke Ravioli: A Leek and Artichoke Ravioli How To appeared first on Pizza Today.

Spring Lemon Garlic Penne

Denise Greer — Fri, 29 Mar 2019 17:38:03 +0000

Spring Lemon Garlic Penne

Author: Pizza Today

Recipe type: entree

Ingredients

1 cup asparagus, cut into 2-inch pieces
6 ounces cooked penne rigate
6 ounces cooked chicken breast, cut into strips
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1 teaspoon fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
1 lemon, zest and juice, divided
½ cup chicken stock
1 Roma tomato, diced
Crushed red pepper flakes
¼ cup Parmesan, shaved
Salt and pepper to taste

Instructions

Sauté asparagus, garlic, rosemary and crushed red pepper until asparagus turns bright green.
Add tomato and continue to cook until slightly soft.
Add penne, Parmesan, lemon juice and half of the lemon zest, 2 tablespoons olive oil and chicken stock.
Cook for 2 minutes.
Plate pasta and top with chicken, Parmesan, parsley, pinch of lemon zest, salt and pepper.

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Baked Ziti with Meatballs & Bell Peppers

Scott Wiener — Fri, 30 Nov 2018 19:46:07 +0000

Baked Ziti with Meatballs & Bell Peppers

Author: Pizza Today

Recipe type: Entree

Ingredients

2 cups ricotta cheese
½ pound mozzarella cheese, cubed
¾ cup grated Parmesan cheese, divided
2 tablespoons chopped fresh parsley
½ teaspoon salt
2 large eggs, lightly beaten
1 pound ziti pasta
10 medium meatballs
½ yellow bell pepper, chopped
½ green bell pepper, chopped
3 cups proprietary marinara sauce

Instructions

Combine the ricotta, mozzarella, ½ cup Parmesan, parsley, salt and eggs in a large bowl; set this mixture aside.
Meanwhile, bring 4 quarts of water to a boil in a large pot.
Add the salt, to taste, and the pasta and cook until al dente.
Drain the pasta and return it to the pot.
Toss the pasta with a little marinara sauce.
Place a layer of sauced pasta in a large pan.
Dot the pasta with small bits of the cheese mixture; spoon some tomato sauce over the cheese. Add some of the meatballs and bell peppers.
Repeat this process 2 more times to make 3 layers.
Sprinkle the top of the casserole with the remaining ¼ cup Parmesan cheese.
Bake at 350 F until the top is lightly browned, about 20 minutes.
Let the pasta casserole rest for 5 minutes before serving.

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Italian Eggplant Rollatini

Scott Wiener — Fri, 31 Aug 2018 15:24:43 +0000

Italian Eggplant Rollatini

Author: Pizza Today

Recipe type: Entree

Ingredients

1 medium to small eggplant, sliced thin
1 tablespoon salt
Proprietary marinara
15 ounces ricotta cheese
½ cup grated Parmesano-Reggiano
¼ cup fresh basil, julienned
4 medium eggs, divided 3 to 1 and beaten
1 tablespoon water
1 cup shredded mozzarella cheese
1 cup Italian bread crumbs
½ cup canola or vegetable oil for frying
⅔ cup flour
Salt and pepper, to taste

Instructions

Wash and dry the eggplant.
Cut stem end off eggplant and peel.
Slice thinly and place each slice on a pizza pan.
Sprinkle with salt and let sit while preparing the filling.
In a large bowl, mix together the ricotta, grated Parmesano-Reggiano, julienned basil, 1 egg, water and shredded mozzarella. Set aside.
In a large skillet, heat the oil for frying.
Coat each slice of eggplant with flour, egg and bread crumbs and fry until lightly browned. (Do not over-fry the slices. You want them pliable for stuffing.)
Drain well on paper towels until cool enough to handle.
In a baking pan, add a small strip of your marinara sauce (this helps keep the eggplant rolls together).
Take a strip of fried eggplant and dollop with about a tablespoon of the cheese mixture. (You can freeze in portions at this time, with three or four pieces per serving depending on the size of the eggplant.)
Fold the two sides around the cheese and place seam side down in your baking pan.
Continue with all slices of fried eggplant.
Top each serving with more marinara and shredded cheese.
Bake until the cheese is browned.
Top with chopped parsley as garnish.
Serve.

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Sausage and Béchamel Farfalle

Denise Greer — Wed, 01 Aug 2018 14:34:35 +0000

Sausage and Béchamel Farfalle

Author: Pizza Today

Recipe type: Entree

Ingredients

16 ounces bow-tie pasta
8 ounces béchamel sauce
8 ounces Italian sausage, crumbled
4 ounces red bell peppers, chopped
4 ounces portobello mushrooms, chopped

Instructions

Cook the pasta until al dente in plenty of salted, boiling water. Drain and set aside.
While the pasta is cooking, cook the sausage in a skillet over medium heat.
Using a little extra virgin olive oil and sea salt, sauté the bell peppers and mushrooms.
Once complete, add the pasta, sausage, bell peppers and mushrooms to the béchamel sauce, gently stirring to coat.
Plate pasta and garnish with fresh basil. Serve.

The post Sausage and Béchamel Farfalle appeared first on Pizza Today.

Vegan Eggplant Bolognese

Scott Wiener — Thu, 31 May 2018 15:18:46 +0000

Vegan Eggplant Bolognese

Author: Pizza Today

Recipe type: sauce

Ingredients

1 medium eggplant, chopped into 1-inch by 1-inch pieces (peel if desired)
¼ cup olive oil
½ large yellow onion, finely diced
1 small zucchini, chopped
1 carrot, chopped
3 tablespoons tomato paste
1 12-ounce can of crushed tomatoes (do not drain)
8 ounces Portobello mushrooms, chopped
½ teaspoon Italian seasoning
¼ cup dry red wine
2 garlic cloves, chopped finely
Salt to taste
Red pepper flakes to taste
Cracked black pepper to taste

Instructions

Heat the oil in a large skillet on medium heat.
Add the onion and garlic and sauté until translucent (do not burn the garlic).
Add the carrots and continue sautéing.
Stir in desired salt, cracked black pepper and red pepper flakes.
Add the rest of the ingredients and cook until moisture leaves tomatoes.
Serve with pasta or spaghetti squash as a side dish.

The post Vegan Eggplant Bolognese appeared first on Pizza Today.

Country Rib “Pseudo Sausage”

John Gutekanst — Thu, 01 Mar 2018 04:01:08 +0000

Country Rib “Pseudo Sausage”

Author: Pizza Today

Recipe type: Entrees

Ingredients

12 ounces Country style ribs or blade-end loin chops, bone removed
¼ teaspoon coriander
½ teaspoon each of onion powder, oregano, dried basil, dried thyme
1 teaspoon of garlic powder
1 teaspoon fine cracked black pepper
1 teaspoon fine sea salt
1 teaspoon toasted fennel seed, ground
1 teaspoon red wine vinegar

Instructions

Cut the ribs or loin into long strips ⅛-inch wide and then across the strips to produce ⅛-inch cubes.
Once the cubes are cut, place in a bowl and mix with all the other ingredients.
Place in a sealed bag with no air and hold in the refrigerator for a minimum of 2 hours. This will ensure all the flavors meld into the meat and fat.
After marinating, sauté the pork with1 tablespoon extra-virgin olive oil on high heat for 4 minutes, turning frequently to brown.
After half cooked, pour ¼ cup water into the pan and cook 2 to 3 minutes more until tender and the water evaporates.
Refrigerate and serve as needed.

The post Country Rib “Pseudo Sausage” appeared first on Pizza Today.

Chicken with Sun-dried Tomatoes and Pasta

Scott Wiener — Thu, 01 Feb 2018 05:01:57 +0000

Chicken with Sun-dried Tomatoes and Pasta

Author: Pizza Today

Ingredients

8 ounces ziti or farfalle
Salt, for pasta water
3 medium-sized chicken breasts
1 tablespoon extra virgin olive oil
1½ tablespoons butter
4 ounces mixed fresh mushrooms, sliced
⅛ teaspoon cracked red pepper
2 roasted garlic cloves, smashed and chopped
1 small shallot, finely chopped
¾ cup heavy cream
1 cup chicken broth
¾ cup freshly grated Parmesan cheese
¼ cup shredded Asiago cheese
½ – ¾ cup oil-packed sun-dried tomatoes, sliced thickly
1 cup baby spinach, stems removed
¼ cup basil leaves, sliced

Instructions

Fill a large stock pot with water and add plenty of salt to flavor the ziti.
Pound fresh chicken breasts to about an inch thick for even cooking.
Salt and pepper chicken on both sides.
In a large skillet, heat EVOO over medium heat, taking care not to burn the oil.
Cook the chicken, flipping until chicken is cooked through.
Remove chicken and reserve chicken drippings in pan.
Melt butter in the skillet and add garlic and chopped shallot, stirring for about 1 minute until translucent.
Add fresh mushrooms and stir for about 2 minutes.
In the same pan, add Asiago, Parmesan and sliced sun-dried tomatoes.
Slowly stir in the cream and chicken broth and bring to a simmer for about 3 minutes.
When the cream sauce has thickened, add pasta and spinach. Stir gently until the spinach has wilted.
Divide the pasta into 3 equal portions, top with chicken breasts and cover chicken with cream sauce.
Garnish with freshly grated Parmesan and basil.
Serve.

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Green Herb Pappardelle with Yellow Tomato Passata and Soppressata

John Gutekanst — Thu, 01 Feb 2018 05:01:29 +0000

For Pasta

Green Herb Pappardelle with Yellow Tomato Passata and Soppressata

Author: Pizza Today

Recipe type: Entree

Ingredients

1 ounce of each: arugula, cilantro and Italian flat-leaf parsley (You may substitute basil for cilantro.)
1¼ teaspoons extra virgin olive oil
1½ teaspoons salt, reserved
1 cup flour, reserved
1 teaspoon water
1 whole egg
2 egg yolks

Instructions

Blend ingredients in a blender or food processor until the whole mix is in liquid form.
Be sure to wipe the sides down so no large pieces poke through the pasta.
In a large bowl, make a well with the flour and pour the herb liquid in the center.
Scrape out the blender.
Add the salt and mix with your hand until the pasta comes together.
Keep kneading for 8 to 10 minutes, even though you may think it is too wet or dry. At that point, determine if more flour or a touch of water is kneaded. The dough ball should be very hard like clay.
Place in plastic wrap to rest for at least 30 minutes.
After 30 minutes of rest, cut the ball into three oblong shapes.
Take the first and cover the rest.
Place the flat oblong pasta into the pasta roller and roll out into an approximately 24-inch by a 3- to 4-inch strip and place on a floured work surface.
Using a pizza or pasta roller-cutter, trim the uneven edges along the edges of the pasta strips, then cut the piece into 1-inch wide strips lengthwise. You should have three or four 24-inch long strips. Cut all the strips in half to double that number. You should yield six or eight 12-inch long by 1-inch wide pappardelle.
Gently flour the strips and lay them on a tray to dry for at least 20 minutes before cooking.
For an “al dente” pasta, dry the strips for 1 to 2 hours (or until firm, but still pliable).

For the Sauce and Pasta Finale

Green Herb Pappardelle with Yellow Tomato Passata and Soppressata

Author: Pizza Today

Recipe type: Entree

Ingredients

2 medium yellow tomatoes
1 large garlic clove
2 tablespoons extra virgin olive oil
2 tablespoons white wine
8 cherry tomatoes
6 slices of good soppressata rolled and cut into thin ribbons
Salt, to taste

Instructions

Start heating a 3-quart pot of salted water on high. The water should taste like seawater.
Cut two medium yellow tomatoes into quarters.
Run your fingers along the guts to get rid of as many seeds as possible.
Dice the flesh. You should have approximately 6 ounces. Reserve.
Mince 1 large garlic clove, yield 1 tablespoon.
Heat a medium sauté pan on medium-high heat.
Add the oil until heated, then add the garlic.
Sauté for 30 seconds, but not to browned, and add the chopped tomatoes.
Turn heat to high and cook for 2 minutes, stirring intermittently. Add the white wine and cherry tomatoes and continue to reduce. Do not smash or cut the cherry tomatoes — they are just getting cooked and will be added whole.
Reduce the tomato sauce for another 2 minutes until the flesh is disintegrating and the sauce thickens.
Take the cherry tomatoes out of the pan.
Pour the reduced tomato sauce in a blender or food processor and blend on high until a bright yellow, wet sauce appears. There should be no skin or seeds appearing — if so you may need to strain.
Pour the blended yellow sauce back in the pan and turn heat to medium again.
Season with salt, to taste, and reduce until the sauce coats the back of a spoon. If too astringent, add a small bit of sugar. Add the cherry tomatoes and turn sauce to low.
Finishing the Pasta Dish:
When the water is boiling, add the pappardelle and cook for 2 minutes or until the ribbons are cooked and al dente. You may have to use a large “spider” or slotted spoon instead of tongs, which may rip the pasta. (The best way is to pour the pappardelle into a colander.)
Heat the sauce and spoon onto a large plate.
Either twirl the pappardelle in a “tunnel-like” tube with a pasta fork and place atop the sauce or lay the slices side by side like paving stones on a long plate to highlight the green and yellow. You can also twirl each pappardelle into a twisting fashion on the plate. Piling pappardelle can cause it to get too mushy and hard to eat.
Sprinkle the pasta and sauce with the thin ribbons of soppressata and place the yellow cherry tomatoes around the plate. Garnish with basil or flat-leaf parsley.

The post Green Herb Pappardelle with Yellow Tomato Passata and Soppressata appeared first on Pizza Today.

Snapper Spaghetti

Scott Wiener — Fri, 01 Dec 2017 13:15:43 +0000

Recipe by Michael Athanasopoulos of The Lamb and the Wolf in Sacramento, California

Snapper Spaghetti

Author: Pizza Today

Recipe type: Entree

Ingredients

2 red snapper filets medium cut in half-inch pieces
7 large kalamata olives pitted
1 shallot, diced
½ green pepper, diced
2 garlic cloves
Thyme
1 tablespoon olive oil
1 cup white wine
Salt and pepper, to taste
2 cups tomato sauce
Dash cumin

Instructions

Prepare spaghetti separately al dente.
In a nonstick pan, warm olive oil. Sauté shallots garlic and diced green pepper.
When translucent add olives and snapper and sauté for 2 to 3 minutes.
Then add wine and let steam.
Add tomato sauce, cumin, thyme, salt and pepper and continue to cook for 2 minutes.
Add spaghetti to pan and toss with all ingredients.
Garnish with mint or rosemary.

The post Snapper Spaghetti appeared first on Pizza Today.

Fusilli Primavera

Scott Wiener — Fri, 01 Dec 2017 05:01:29 +0000

Fusilli Primavera

Author: Pizza Today

Recipe type: Entree

Ingredients

1 pound asparagus, trimmed and cut into 1-inch pieces
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
2 cups mushrooms, drained
2 medium carrots, sliced
1 large zucchini, chopped
½ cup fresh basil, chopped
¾ tablespoon salt
½ tablespoon pepper
2 tablespoons all-purpose flour
14 ounces evaporated milk
12 ounces fusilli
⅓ cup Parmesan cheese, grated

Instructions

Sauté onion, garlic and mushrooms in the olive oil over medium-high heat for 5 minutes.
Stir in carrots, zucchini, asparagus, 2 tablespoons basil, 2 tablespoons water, salt and pepper. Cover and cook over medium heat for 5 minutes.
Uncover and cook 2 minutes to evaporate excess liquid.
Remove from heat and stir in flour for 1 minute. Add milk and put back on heat.
Stir until thickened, about 5 minutes.
Meanwhile, in large pot of boiling water, cook fusilli until al dente.
Drain and toss and with sauce.
Sprinkle with Parmesan and remaining basil, then toss again.
Divide into heated bowls and serve.

The post Fusilli Primavera appeared first on Pizza Today.

Chicken Linguine with Gorgonzola Sauce

Scott Wiener — Thu, 30 Nov 2017 14:44:00 +0000

Chicken Linguine with Gorgonzola Sauce

Author: Pizza Today

Recipe type: Entree

Ingredients

1 pound linguine
2 boneless, skinless chicken breasts (about 6-8 ounces each), grilled or poached, cut into strips
1 cup cooked broccoli florets
½ cup grape tomatoes, halved
½ cup unsalted butter
1 cup onion, chopped
2 cloves garlic, minced
½ cup fresh basil, chopped
2 cups heavy whipping cream
1½ cups gorgonzola cheese, crumbled
Grated Parmesan
Salt and fresh-ground pepper, to taste

Instructions

Cook the pasta in boiling salted water until al dente.
Drain, reserve and keep warm.
In a large sauté pan, melt butter over medium heat.
Add onion and garlic.
Cook and stir two minutes.
Add basil and whipping cream, then increase heat to medium-high to bring sauce to a simmer.
Add gorgonzola, stirring and blending until cheese melts into cream.
Add salt and pepper.
In a large bowl, toss the cooked pasta with broccoli and tomatoes and half of the gorgonzola sauce. Toss to combine.
Plate the pasta and add 6 to 8 strips of chicken and top with gorgonzola sauce and grated Parmesan.
Serve at once.

The post Chicken Linguine with Gorgonzola Sauce appeared first on Pizza Today.

Forghedaboudit Carbonara

Scott Wiener — Thu, 30 Nov 2017 14:10:46 +0000

By Robert Yacone of Forghedaboudit Authentic NY Italian in Deming, New Mexico

Forghedaboudit Carbonara

Author: Pizza Today

Recipe type: Entree

Ingredients

6 ounces spinach fettuccini, cooked
5 ounces marinated chicken, small dice
1 ounce bell peppers cubed
1 ounce red onion, julienned
3 ounces tequila
1 ounce butter
1 ounce soy sauce
5 ounces manufacturing cream
1 teaspoon fresh garlic
1 tablespoon fresh cilantro
2 teaspoons canned jalapeño, diced
½ lime

Instructions

Heat the butter in a pan and add the chicken, bell peppers and onion.
Cook until the chicken is soft, then add the soy sauce, garlic, jalapeño, lime and tequila.
Flame the mixture then add the cream and allow to simmer.
Place the pasta in the pasta cooker for approximately 1 minute to reheat.
When the pasta is done, place it in a large pasta bowl, cover with the sauce and garnish with fresh cilantro.

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Lemon Goat Cheese Pasta with Pancetta and Peas

Scott Wiener — Thu, 30 Nov 2017 14:04:01 +0000

Lemon Goat Cheese Pasta with Pancetta and Peas

Author: Pizza Today

Recipe type: Entree

Ingredients

1 pound of farfalle pasta
1 cup of frozen sweet peas
½ cup of red onion, diced
5 ounces of goat cheese, softened
1 tablespoon of olive oil
5 ounces of cubed pancetta
2 garlic cloves, minced
1½ tablespoons of fresh thyme, roughly chopped
¼ cup freshly squeezed lemon juice
Chopped flat leaf Italian parsley, for garnish

Instructions

In a large stock pot, boil water for pasta.
While the pasta is boiling, add olive oil to a medium pan and warm.
Sauté pancetta until slightly crispy around the edges.
Remove from pan and drain on a paper towel.
In the same pan, add onions and cook until softened.
Add garlic and thyme and stir for about a minute.
Add in peas and stir, cooking until they are no longer frozen.
Drain the pasta, reserving about a cup of the starchy pasta water.
In your pan, mix the onions, pancetta, goat cheese and lemon juice, as well as a bit of the pasta water. (You may not need an entire cup.)
Stir until the cheese has melted.
Toss in farfalle and stir until the pasta is covered and the ingredients have meshed.
Plate and top with a bit of chopped flat leaf Italian parsley.
Serve.

The post Lemon Goat Cheese Pasta with Pancetta and Peas appeared first on Pizza Today.

Chicken Tequila Pasta

Scott Wiener — Thu, 30 Nov 2017 13:01:54 +0000

Chicken Tequila

Author: Pizza Today

Recipe type: entrees

Courtesy of George Hadjis Oggi’s Pizza, San Clemente, CA “Oggi’s Chicken Tequila pasta has been the No. 1 pasta in our restaurant for many years and the customers rave about it. Our Chicken Tequila dish is made from scratch right when you order. You can taste the difference at Oggi’s!” ~ George Hadjis.

Ingredients

6 ounces spinach fettuccini, cooked
5 ounces marinated chicken, small dice
1 ounce bell peppers cubed
1 ounce red onion, julienned
3 ounces tequila
1 ounce butter
1 ounce soy sauce
5 ounces manufacturing cream
1 teaspoon fresh garlic
1 tablespoon fresh cilantro
2 teaspoons canned jalapeno, diced
½ lime

Instructions

Heat the butter in a pan and add the chicken, bell peppers and onion.
Cook until the chicken is soft, then add the soy sauce, garlic, jalapeño, lime and tequila.
Flame the mixture then add the cream and allow to simmer.
Place the pasta in the pasta cooker for approximately 1 minute to reheat.
When the pasta is done, place it in a large pasta bowl, cover with the sauce and garnish with fresh cilantro.

The post Chicken Tequila Pasta appeared first on Pizza Today.

Mac and Cheese Crabcakes

John Gutekanst — Wed, 01 Nov 2017 04:01:13 +0000

Mac and Cheese Crabcakes

Author: Pizza Today

Recipe type: Entree

Ingredients

8 ounces jumbo lump crab meat
1 cup pre-cooked mac and cheese
3 tablespoons aged white cheddar
1 egg
1 tablespoon mayonnaise
1 tablespoon chopped fresh basil
1 tablespoon fresh chopped chive
½ tablespoon Old Bay seasoning
4 tablespoons panko bread crumbs

Instructions

Using two bowls, put the crab meat into the first.
Partially strain the wet juices from the mac and cheese and put that into the second bowl.
Crack the egg and mix with the mac and cheese mix, add all the other ingredients into the cheese bowl and gently mix.
Gently fold in the crab meat and let the mix sit in the refrigerator for 20 minutes before cooking.
Place 3 tablespoons peanut or vegetable oil in a sauté pan on medium-high heat.
Form each cake into the size of the palm of your hand and gently squeeze, flattening a little.
Press the sides in to form edges.
Gently place the cake in the pan and flatten just a bit more. Some chunks may fall off the edges so you’ll have to push them back into the cake.
Cook for 2 to 3 minutes until just golden brown.
Turn the cake over and cook for an additional 2 minutes until the cheese is just melting and the outside is browned.
Serve with sliced lemon, cole slaw, potato salad and tartar sauce.

The post Mac and Cheese Crabcakes appeared first on Pizza Today.

Penne with Artichoke Hearts

Scott Wiener — Tue, 26 Sep 2017 18:09:39 +0000

Penne with Artichoke Hearts

Author: Pizza Today

Recipe type: Entree

Ingredients

9 ounces artichoke hearts
8 ounces fresh spinach, washed and dried
16 ounces penne
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
¾ teaspoon oregano
salt and pepper, to taste
½ cup dry white wine
3 tablespoons lemon juice
¾ cup ricotta cheese
1 tablespoon lemon zest, grated

Instructions

Slice 6 ounces of artichokes into small wedges; chop the remainder into paste. Set aside.
Cook pasta until al dente.
While pasta is cooking, sauté onion and garlic in olive oil until onion is translucent.
Add oregano, salt and freshly ground pepper.
Reduce heat to low and stir in wine, lemon juice, spinach leaves, artichokes and artichoke paste. Simmer and stir until spinach is wilted.
Stir in ricotta.
Drain pasta and add to the sauce.
Remove it from heat and add lemon zest.

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Chicken a la Fiorentina

John Gutekanst — Fri, 01 Sep 2017 04:01:11 +0000

Chicken a la Fiorentina

Author: Pizza Today

Recipe type: Entree

This is the classic dish made ala minute on the line when I worked at Le Ciel Bleu in Chicago. It takes just one pan for everything and relies upon the flour, shallot and garlic as the heart of the sauce. A classic Mornay sauce would suffice but I think the Gruyère takes away the delicate nature of the spinach. I added crème fraiche and cream for a final boost of lusciousness which is cut by that final squirt of lemon.

Ingredients

1 large chicken breast (11 ounces)
4 tablespoons butter
2 tablespoons extra virgin olive oil
Flour for dredging
1 tablespoon fresh garlic, chopped fine
2 tablespoons fresh shallot, chopped fine
2 tablespoons flat leaf parsley chopped
5 ounces fresh flat leaf spinach, stems removed
½ cup dry white wine or rose
4 tablespoons crème fraiche
½ cup half and half (or ¼ cup heavy cream)
3 tablespoons of freshly grated Parmigiano-Reggiano
Spritz of lemon
Salt and pepper to taste

Instructions

Cut the chicken breasts lengthwise between ⅛ to ¼ inch to produce 5 pieces or escalopes.
Season each side well with salt and pepper.
Heat 2 tablespoons of butter and 2 tablespoons olive oil in a pan over medium-high heat.
Dredge the escalopes in the flour and shake well before placing in the oil.
Cook on each side for 3 to 4 minutes making sure the butter doesn’t burn.
When the chicken has golden browned and cooked through, remove from the pan and turn up the heat to high.
Add the garlic, shallot and parsley to the pan and stir for 30 seconds to start the cooking process.
Add the wine and turn back down to medium-high heat while rubbing the bottom of the pan with a wooden spoon to get all the nasty bits off the pan.
Add 2 more tablespoons of the butter and reduce the mix by half or for 2 to 3 minutes, but not until too dry.
Add the spinach, waiting for 15 seconds until turning the pile over and over to start a wilting process.
Once the spinach has started to wilt, add the half-and-half, crème fraiche and the Parmigiano and stir all together. If you wish a more structured sauce, you may add more crème fraiche and/or cheese.
Taste the spinach for salt and pepper, add the chicken back to the pan to heat up and turn the heat off.
As soon as the chicken heats back up, plate by adding a little spinach on the bottom then layering the chicken like steps across the spinach.
Then place one nice green stripe of spinach down the middle.
Spritz with the lemon and add it to the plate.

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Pizzeria Makeline Manicotti

John Gutekanst — Sun, 30 Apr 2017 12:05:31 +0000

Pizzeria Makeline Manicotti

Author: Pizza Today

Recipe type: Entree

Ingredients

6 dried manicotti tubes
1 tablespoon extra-virgin olive oil
¼ medium red onion (1¼ ounces), diced very fine
1 cup fresh spinach, or ½ cup blanched spinach
½ cup (1½ ounces) cooked bacon crumbles from your make line, chopped very fine
½ cup Parmesan
1 cup whole milk ricotta cheese
Salt and pepper, to taste
Your own proprietary marinara sauce

Instructions

Pre-heat oven to 350 F.
Bring 3 quarts of water to a boil, adding 3 teaspoons of salt. (The salt will keep the manicotti from sticking to each other.)
Add the manicotti and boil for 7 minutes, keeping the pasta al dente. (Note: if you boil manicotti too much, the ridges will split.)
Pull from the water and place on waxed paper or parchment to cool.
Sauté the onion in the olive oil until the small bits are wilted, then add the spinach and a pinch of salt.
Place the onion/spinach mixture in a large bowl with the Parmigiano and ricotta and mix thoroughly. Taste to check salt and season accordingly.
Fill a piping bag with the ricotta mixture.
Cut a hole into the bottom of the piping bag just smaller than the circumference of each manicotti barrel and fill each manicotti by piping the mix into each end.
Use your finger to press the mix into each end.
Place the manicotti into the marinara, making sure each pasta tube does not touch.
Place in oven for 10 minutes and turn each manicotti over to prevent drying out the top.After another 10 minutes the middle will be hot. It is now that you may want to top with shredded mozzarella or provolone.
(Another good option is to sauté more spinach to place under the pasta tubes on the plate.)
Pull the tubes from the oven and spoon the marinara on a plate, then place the manicotti on the marinara and serve.

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Penne Rigate with Smoked Mozzarella and Asparagus Tips

Scott Wiener — Sun, 30 Apr 2017 04:01:17 +0000

Try a Penne Rigate with Smoked Mozzarella and Asparagus Tips recipe

The Penne Rigate with Smoked Mozzarella and Asparagus Tips is a great spring menu idea to incorporate one of spring’s first harvest, asparagus. This recipe combines asparagus with smoked mozzarella and Thyme. Try this Penne Rigate with Smoked Mozzarella and Asparagus Tips recipe today.

Penne Rigate with Smoked Mozzarella and Asparagus Tips

Author: Pizza Today

Recipe type: Entree

Ingredients

¾ pound asparagus, cut diagonally into 1-inch sticks
12 ounces penne rigate (quill noodles)
3 tablespoons olive oil, divided
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
¼ teaspoon kosher salt
¼ pound smoked mozzarella, cut into small cubes

Instructions

Bring salted water to a boil in a large saucepot.
Add the asparagus; cook 3 minutes until tender, but still crisp.
Drain the asparagus, then shock in cold water to stop further cooking.
Using the same boiling water, cook pasta until al dente.
In the meantime in a separate pan, heat 1 tablespoon olive oil over medium heat; add onion, sauté 5 minutes.
Reduce heat to low; add garlic and sauté 3 minutes.
Stir in asparagus, thyme leaves and salt.
Cook for 5 minutes.
Drain pasta, reserving ½ cup of pasta water. Return pasta to the pot; toss with remaining olive oil.
Add reserved pasta water to the sauce; stir.
Combine pasta with the sauce, then add cubes of smoked mozzarella.
Toss well.
Serve immediately so that the cheese melts from the heat of the pasta and sauce.

The post Penne Rigate with Smoked Mozzarella and Asparagus Tips appeared first on Pizza Today.

Gourmet Mac n’ Cheese

Jeffrey Freehof — Sat, 01 Apr 2017 12:01:30 +0000

Gourmet Mac n’ Cheese

Author: Pizza Today

Recipe type: Entree

Ingredients

1 pound dry rotini pasta
1 stick butter
2 cups of light cream
½ cup shredded cheddar
½ cup shredded provolone
½ cup shredded Monterey Jack
¼ cup grated Parmesan
¼ cup smoked Gouda
1 small onion, diced & caramelized
½ cup bacon, cooked & crumbled
¼ cup chopped chives or scallions
Salt and pepper, to taste

Instructions

Simply cook your rotini in salted water and then drain — but do not rinse or chill!
Toss the stick of butter with the hot pasta in a large bowl.
Once butter is melted, add all your cheeses.
As they start to melt, add your cream.
Return to a medium heat and stir until it’s all blended and you have a creamy cheese sauce.
Toss in the cooked bacon, onion and chives.
To enhance this dish, put it in a casserole and top it with butter panko breadcrumbs and bake at 400 F for 5 minutes or until crumbs become golden!

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Creamy Shrimp Rotini

Jeffrey Freehof — Sat, 01 Apr 2017 04:01:47 +0000

Creamy Shrimp Rotini

Author: Pizza Today

Ingredients

1 pound dry rotini pasta
2 tablespoons butter
1 tablespoon olive oil
1 tablespoon chopped garlic
½ pound peeled and deveined shrimp
½ cup sliced mushrooms
1 cup chopped fresh spinach
½ cup halved grape tomatoes
½ cup good white wine
1 pint heavy cream
¼ cup grated Parmesan
2 small dashes of nutmeg
Salt and pepper, to taste

Instructions

Cook and drain the rotini.
Sauté the shrimp and garlic in the butter and olive oil.
Toss in the mushrooms, spinach, tomatoes and wine.
Reduce wine by half.
Add cream, Parmesan, nutmeg, salt and pepper and then toss in the rotini.
Toss and serve hot!

The post Creamy Shrimp Rotini appeared first on Pizza Today.

Melanzane con Mozzarella

Jeffrey Freehof — Sat, 01 Apr 2017 04:01:43 +0000

Melanzane con Mozzarella

Author: Pizza Today

Recipe type: Entree

Ingredients

1 pound dry rotini pasta
1 large fresh eggplant, diced
⅓ cup olive oil
2 tablespoons chopped garlic
3 cups chunky marinara sauce
8 ounces fresh-diced buffalo mozzarella
¼ cup shredded Parmesan
Salt and Pepper, to taste

Instructions

Boil the pasta in salted water while sautéing the eggplant in the olive oil, adding the garlic after a couple of minutes.
When the eggplant is tender, add the hot, drained pasta and hot marinara.
At the very last moment, toss in the diced mozzarella and plate this dish up.
Garnish with the Parmesan and torn basil leaves.

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Vegetable Lo Mein

Jeffrey Freehof — Sat, 01 Apr 2017 04:01:41 +0000

Vegetable Lo Mein

Author: Pizza Today

Ingredients

using linguine
1 medium sliced white onion
1 sliced green bell pepper
1 sliced red bell pepper
4 ounces sliced mushrooms
3 ounces canned baby corn
4 ounces drained sliced water chestnuts
4 ounces drained sliced bamboo shoots

Instructions

In a screaming hot wok, frying pan or flat top grill, sauté all the veggies in a little bit of vegetable oil for a couple of minutes.
Toss in a pound of cooked, drained linguine then season everything with soy sauce, fresh chopped garlic, ginger and a few drops of toasted sesame oil.
Toss it all until well blended and serve it topped with sliced fresh green onion.

The post Vegetable Lo Mein appeared first on Pizza Today.

Ziti di Pepe with Pancetta, Basil and Zucchini

John Gutekanst — Sat, 01 Apr 2017 04:01:39 +0000

Ziti di Pepe with Pancetta, Basil and Zucchini

Author: John Gutekanst

Recipe type: Entree

This is a glorious ziti dish I tasted in the mountains of Abruzzo. The combination of pork, zucchini, basil and cream can’t be beat. As a pizza guy who uses whole logs of charcuterie, this is another way to save money using what I call the “spent ends” of pancetta logs, prosciutto di Parma, soppressata etc. that can no longer be sliced. The secret is to slowly melt the flavor and oil out of the protein first.

Ingredients

1 pound dry ziti pasta cooked in boiling, salted water for 8 minutes until al dente, then drained
1 medium zucchini
1 tablespoon extra virgin olive oil
4 ounces pancetta, cut into small cubes (bacon, prosciutto di Parma can also be substituted)
2 large garlic cloves or ¼ ounce, minced
½ yellow onion, minced
1 tablespoon medium coarse ground peppercorns
1 teaspoon flour
¾ cup whole milk, either warmed or at room temperature
2 tablespoons grated Pecorino or Parmesan
¼ to ½ ounce basil leaves, chopped, leaving one bud for garnish
1 quarter tomato, cored and cut into small squares for garnish

Instructions

Cut the zucchini ends off and cut down the center of the core.
Cut each half into quarters.
Put each quarter on a cutting board skin side down and run your knife across the seedy interior, leaving only the zucchini wall.
Cut each quartered wall portion into two batons. (If they are not the same size, cut another baton and leave about 8 to 9 batons.)
Bundle the batons up and cut across into into ⅛-inch cubes.
Heat 1 tablespoon extra-virgin oil in a hot pan just till smoking and add the zucchini cubes and season with salt.
Toss and sauté on high for 2 minutes until just cooked.
Take off heat and place the cubes in a cool place.
Cook the pancetta on medium-low heat, turning occasionally to sweat the oils. This may take 5 to 8 minutes for the pancetta to just turn crispy.
Remove only the meat from the pan and leave the oil on medium-low.
Add the onion, garlic and ground pepper and sweat, stirring occasionally.
When the onion is transparent and the garlic just cooked, sprinkle the flour all around the pan and stir for six minutes. The flour will bubble with the juices as it catches the oils and cooks.
Add ¼ cup of the milk initially, stirring as you turn the heat to medium.
Keep stirring and do not let the sauce burn.
As soon as the sauce gets thick and sticks around the edges of the sauté pan, add the milk ¼ cup at a time until the whole ¾ cup is gone.
Season, to taste, with salt.
This is the béchamel, or Alfredo base.
Turn heat to low and add the zucchini, Romano, pancetta and basil. Stir. If the sauce is too thick, add more milk and stir. Add the ziti and toss.
Plate in a large bowl and garnish with the tomato and the basil bud.

The post Ziti di Pepe with Pancetta, Basil and Zucchini appeared first on Pizza Today.

Spicy Chicken Giardino

Jeffrey Freehof — Sat, 01 Apr 2017 04:01:33 +0000

Spicy Chicken Giardino

Author: Pizza Today

Recipe type: Entree

Ingredients

1 pound dry rotini (tricolor is optional)
2 tablespoons butter
2 tablespoons olive oil
1 small onion, diced
1 zucchini, diced
1 red bell pepper, diced
10 cloves roasted garlic
1 teaspoon crushed red pepper
15 ounces quartered artichoke hearts
½ cup Kalamata olives
½ cup sun-dried tomatoes (soaked)
10 ounces roasted chicken (pulled or diced)
Dash oregano
Dash thyme
Juice half a lemon
⅓ cup white wine
⅓ cup chicken stock
Salt and pepper, to taste
¼ cup cornstarch with ¼ cold water
Crumbled feta cheese, for finishing

Instructions

Cook and set aside the pasta.
In a large pot, heat the butter and oil.
Sauté the onions, zucchini and red pepper until lightly caramelized.
Add the rest of the ingredients except the cornstarch and water mixture (slurry).
Once the wine and stock have come to a simmer, stir in the slurry, stirring constantly while adding it.
As soon as it comes back to a simmer, it is finished and ready to serve.
Garnish with finely crumbled feta cheese.

The post Spicy Chicken Giardino appeared first on Pizza Today.

Cold Sesame Noodles

Jeffrey Freehof — Sat, 01 Apr 2017 04:01:09 +0000

Cold Sesame Noodles

Author: Pizza Today

Recipe type: Entree

Ingredients

⅔ cup peanut butter
1¾ cups chicken broth
¼ cup soy sauce
1½ teaspoon toasted sesame oil
1½ teaspoon chopped garlic
1 teaspoon ground ginger
1 cup shredded carrots
1 pound of cooked and chilled linguine
Fresh bean sprouts for garnish
Finely julienned red bell pepper for garnish
Finely sliced green onion for garnish
Crushed peanuts for garnish

Instructions

Mix all ingredients except garnish items to make the sauce/glaze for the pasta.
Toss in pasta and chill.
Top/garnish this cold dish with fresh bean sprouts, red bell pepper, green onion and crushed peanuts.

The post Cold Sesame Noodles appeared first on Pizza Today.

Penne with Escarole, Beans, and Sausage

Scott Wiener — Thu, 01 Dec 2016 05:01:45 +0000

Penne with Escarole, Beans, and Sausage

Author: Pizza Today

Recipe type: Entree

Serves: 4 Servings

Ingredients

3 tablespoons olive oil
1 pound Italian sausage (remove casing if necessary)
2 cloves garlic, minced
2 cups chicken broth or chicken stock
1 head escarole or spinach, trimmed, washed, chopped coarse
1 19-ounce can cannelloni beans, drained, rinsed
4 ripe plum or Roma tomatoes, seeded, diced
¾ pound penne or other short pasta such as rigatoni, cooked until al dente and drained thoroughly
Salt and freshly ground pepper, to taste

Instructions

Warm the olive in a large sauté pan.
Add the sausage and cook it through, crumbling the larger pieces.
Add the garlic, chicken broth and escarole.
Cook until the escarole wilts.
Add the beans and tomatoes.
Simmer the mixture over low heat to reduce the liquid.
Add the cooked and drained pasta to the sausage and escarole mixture.
Add salt and pepper.
Serve in large, heated pasta bowls with crusty Italian bread and grated Parmesan.

The post Penne with Escarole, Beans, and Sausage appeared first on Pizza Today.

Veal Saltimbocca

Scott Wiener — Thu, 01 Dec 2016 05:01:35 +0000

Veal Saltimbocca

Author: Pizza Today

Recipe type: Entree

Ingredients

8 veal scaloppini, pounded thin
salt and pepper
8 thin prosciutto slices
8 fresh sage leaves
3 tablespoons unsalted butter
3 tablespoons olive oil
½ cup Marsala wine

Instructions

Season the scaloppini with salt and pepper.
Place a slice of proscuitto and a sage leaf on each scaloppini.
Fold in half, securing with a toothpick in two places by stitching along the length of the roll.
In a medium nonstick pan, heat the butter and oil until foamy.
Add the veal and sauté for 2 minutes on each side.
Reduce the heat and cook 4 more minutes.
Remove the veal and keep warm.
Deglaze the pan with the wine and reduce the sauce by half.
Remove the toothpicks from the veal and place on a warm serving platter.
Pour the sauce over the veal and serve.

The post Veal Saltimbocca appeared first on Pizza Today.

Penne with Artichoke Hearts

Scott Wiener — Thu, 01 Dec 2016 05:01:31 +0000

Penne with Artichoke Hearts

Author: Pizza Today

Ingredients

9 ounces artichoke hearts
8 ounces fresh spinach, washed and dried
16 ounces penne
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
¾ teaspoon oregano
salt and pepper, to taste
½ cup dry white wine
3 tablespoons lemon juice
¾ cup ricotta cheese
1 tablespoon lemon zest, grated

Instructions

Slice 6 ounces of artichokes into small wedges; chop the remainder into paste. Set aside.
Cook pasta until al dente.
While pasta is cooking, sauté onion and garlic in olive oil until onion is translucent.
Add oregano, salt and freshly ground pepper.
Reduce heat to low and stir in wine, lemon juice, spinach leaves, artichokes and artichoke paste. Simmer and stir until spinach is wilted.
Stir in ricotta.
Drain pasta and add to the sauce.
Remove it from heat and add lemon zest. Serve.

The post Penne with Artichoke Hearts appeared first on Pizza Today.

Tortellini Pesto with Sun-dried Tomatoes

Scott Wiener — Thu, 01 Dec 2016 05:01:25 +0000

Tortellini Pesto with Sun-dried Tomatoes

Author: Pizza Today

Recipe type: Entree

Ingredients

18 ounces of fresh cheese tortellini
½ cup pesto (recipe follows)
½ cup grated Parmesan cheese
¼ cup sun-dried tomatoes, drained and chopped
¼ cup fresh basil, chopped

Instructions

Drop tortellini into boiling salted water.
Cook until they float on top; drain.
Toss with pesto, cheese, sun-dried tomatoes and basil.

Pesto

Tortellini Pesto with Sun-dried Tomatoes

Author: Pizza Today

Recipe type: Sauce

Ingredients

1 cup fresh basil, washed, dried and stems discarded
2 cloves garlic (or more, according to taste)
1 tablespoon pine nuts
Salt to taste
1 tablespoon freshly grated Pecorino cheese
1 tablespoon freshly grated Parmesan cheese
5 tablespoons extra-virgin olive oil

Instructions

Crush basil in a mortar and pestle with garlic, pine nuts and salt.
Once a thick paste forms, grind in the cheeses.
Whisk or blend in the oil.

The post Tortellini Pesto with Sun-dried Tomatoes appeared first on Pizza Today.

Fettuccine Gorgonzola with Sun-Dried Tomatoes

Scott Wiener — Thu, 01 Dec 2016 05:01:16 +0000

Fettuccine Gorgonzola with Sun-Dried Tomatoes

Author: Pizza Today

Recipe type: Entree

Ingredients

4 ounces sun-dried tomatoes (not oil-packed)
8 ounces uncooked spinach or tri-color fettuccine
1 cup low-fat cottage cheese or ricotta
½ cup plain nonfat yogurt or low-fat sour cream
½ cup (2 ounces) crumbled Gorgonzola cheese
⅛ teaspoon white pepper

Instructions

Place sun-dried tomatoes in bowl and cover with hot water; soak 5 to 10 minutes or until tomatoes are soft and pliable.
Drain well; cut into strips.
Combine cheese and yogurt in food processor; process until smooth.
Heat cheese mixture in saucepan over low heat.
Add Gorgonzola and white pepper; stir until Gorgonzola melts.
Add tomatoes and stir in.
Pour cheese mixture over spinach or tri-color fettucine; mix well.
Add garnish, if desired. Serve immediately.

The post Fettuccine Gorgonzola with Sun-Dried Tomatoes appeared first on Pizza Today.

Chicken Parm

Scott Wiener — Thu, 01 Dec 2016 05:01:11 +0000

Chicken Parm

Author: Pizza Today

Ingredients

11/2 cups of plain breadcrumbs
½ cup grated Parmesan cheese
2 large eggs, lightly beaten
1 teaspoon black pepper
¼ cup olive oil (more if needed)
6 boneless, skinless chicken breasts, lightly pounded
Grated Parmesan cheese
Warm marinara or pizza sauce
Shredded mozzarella cheese

Instructions

Combine the breadcrumbs and the cheese in a small bowl.
Combine the eggs and black pepper in a second bowl.In a large sauté pan warm the olive oil for
minute over medium-high heat.
One by one, dip each chicken breast in the eggs, then in the breadcrumbs, shaking off any excess.
Fry the breasts (in batches), turning them once or twice, until they are golden on both sides (about 4 minutes on each side).
Set aside to drain. Store at room temperature for immediate use, or in the cooler, wrapped, for later use.
To order, place a small amount of warm sauce in a small skillet.
Add the chicken breast.
More sauce over the breast, followed by a sprinkle of grated Parmesan, followed by shredded mozzarella (2-3 ounces of cheese for each breast).
Put the skillet under the broiler until the cheese is melted and lightly browned.
Serve.

The post Chicken Parm appeared first on Pizza Today.

Pollo Cacciatore al Forno

Scott Wiener — Thu, 01 Dec 2016 05:01:11 +0000

Pollo Cacciatore al Forno

Author: Pizza Today

Ingredients

½ cup olive oil
2 cups sliced red bell peppers
2 cups sliced green bell peppers
1 cup diced celery
1 cup sliced domestic (white) mushrooms
2 cups tomato sauce
Salt and pepper, to taste
3 tablespoons chopped fresh Italian parsley
2 chickens (3 pounds each), washed, dried, cut into 12 pieces

Instructions

In a large braising pan, heat ½ cup olive oil over medium-high heat.
Add the peppers, celery and mushrooms.
Cook and stir for 3 to 4 minutes to soften the vegetables a bit.
Add the tomatoes, salt and pepper.
In a large roasting pan, brush the chicken pieces with the remaining olive oil.
Roast the chicken for about 45 minutes.
Add the vegetable mixture to the pan and bake, stirring occasionally, for another 30 minutes.

The post Pollo Cacciatore al Forno appeared first on Pizza Today.

Trending Recipe: Autumn Ravioli with Butternut Squash and Pumpkin

Scott Wiener — Thu, 01 Dec 2016 05:01:04 +0000

For the Pasta

Trending Recipe: Autumn Ravioli with Butternut Squash and Pumpkin

Author: Pizza Today

Recipe type: Entree

Ingredients

⅔ pounds flour
3 large eggs, beaten
⅓ teaspoon salt
4 teaspoons cooking oil

Instructions

In a large bowl, mix the flour, eggs, salt and oil.
Form a ball of dough using your hands, then let it rest for about an hour.
Divide the dough into two equal parts.
Roll them out using a rolling pin to make large, thin rectangles.

For the Filling

Trending Recipe: Autumn Ravioli with Butternut Squash and Pumpkin

Author: Pizza Today

Recipe type: Entree

Ingredients

2 pounds butternut squash
1 tablespoon butter, melted
1 tablespoon honey
½ cup mascarpone
⅓ cup Parmesan
¼ teaspoon ground cinnamon
salt, to taste
pepper, to taste

Instructions

Slice squash in half lengthwise, remove the seeds and roast at 400 F for 45 minutes.
After roasting, remove the pulp and place it in a mixing bowl.
Add butter, honey, mascarpone, Parmesan, cinnamon, salt and pepper.
Mix until all the ingredients are thoroughly combined.

To Assemble the Ravioli

Trending Recipe: Autumn Ravioli with Butternut Squash and Pumpkin

Author: Pizza Today

Recipe type: Entree

Instructions

Place tablespoons of the filling on one sheet of dough, about one inch apart, until all the filling and dough have been used up.
Add the second sheet of dough over the top of the first sheet and the filling.
Using a pizza cutter, cut the ravioli into squares.
Brush each square with melted butter and pinch with a fork to seal the ravioli squares.
Add the ravioli to salted, boiling water and boil 4 to 5 minutes until the pasta is cooked.
Remove and drain the ravioli.
Toss with the pumpkin sauce (recipe follows), dust with grated Parmesan and serve.

Pumpkin Sauce

Trending Recipe: Autumn Ravioli with Butternut Squash and Pumpkin

Author: Pizza Today

Recipe type: Entree

Ingredients

1 teaspoon olive oil
1 cup pumpkin puree
1 can peeled tomatoes, chopped
2 cloves garlic
¼ teaspoon white pepper
¾ teaspoon sea salt
5 leaves fresh sage
5 leaves fresh basil
5 leaves fresh oregano

Instructions

Add all ingredients to a large saucepan and heat, stirring occasionally, until heated through.

Spaghetti with Puttanesca Sauce

Scott Wiener — Thu, 01 Dec 2016 05:01:03 +0000

Spaghetti with Puttanesca Sauce

Author: Pizza Today

Recipe type: Entree

Ingredients

28 ounces crushed tomatoes
4 cloves of garlic, halved
5 anchovy filets, chopped
3 teaspoons olive oil
2 ounces black olives, chopped
2 tablespoons capers, soaked and drained
2 tablespoons fresh parsley, chopped
1 small red chile, chopped
Salt, to taste
16 ounces spaghetti

Instructions

Lightly brown the garlic in hot oil.
Add anchovies and crush to a paste with a fork.
Add olives, capers, tomatoes and chile, and cook over medium-high heat for 10 minutes, stirring occasionally.
Add parsley and cook for a couple minutes more.
In a separate pot, cook the pasta until al dente.
Drain well.Serve sauce over pasta.
Add olives and capers or parsley as garnish.

The post Spaghetti with Puttanesca Sauce appeared first on Pizza Today.

Chicken Scampi

Denise Greer — Sat, 30 Apr 2016 04:01:44 +0000

Chicken Scampi

Author: Pizza Today

Recipe type: Entree

Ingredients

4 boneless, skinless chicken breasts, julienned
½ cup diced yellow onion
5 cloves garlic, minced
½ cup dry white wine
4 tablespoons unsalted butter
Extra virgin olive oil, enough to coat bottom of pan
½ cup chopped fresh parsley
¼ cup chopped green onions
¾ cup sliced white mushrooms
½ cup chopped red bell pepper
4 tablespoons flour
2 tablespoons lemon juice

Instructions

Heat the olive oil and butter in a heavy skillet.
Cook the chicken until browned, salt and pepper to taste.
Remove chicken from the skillet, place onions and garlic in the hot skillet and sauté until tender.
Add white wine to deglaze the pan. Sprinkle the flour into the pan, stirring constantly to thicken.
Add a bit more wine if sauce becomes too thick.
Place the chicken back in the skillet; simmer until it reduces by half.
Add parsley, remaining ingredients and simmer a little more.
Serve over pasta.

The post Chicken Scampi appeared first on Pizza Today.

Chipotle Pasta

Denise Greer — Tue, 01 Dec 2015 05:01:54 +0000

Chipotle Pasta

Author: Pizza Today

Recipe type: Entree

Suggested sauce: marinara sauce kicked up with crushed red pepper

Ingredients

⅓ cup chipotle peppers, chopped and seeds
removed, in adobe sauce
2 cups all-purpose flour
½ teaspoon salt
3 extra-large eggs, lightly beaten

Instructions

Put the chipotles, 2 cups of the flour, and salt in the work bowl of a food processor.
Process for 30 seconds to combine. Add the eggs and process until a ball of dough is formed.
Add additional flour, as needed, if the dough is sticky.
Remove the dough from the food processor and cut by hand or with a pasta machine to the desired shape.
Makes 18 ounces of pasta dough, or enough, when cut, to serve 4 to 6 as a main course.

The post Chipotle Pasta appeared first on Pizza Today.

Penne Portobello

Denise Greer — Tue, 01 Dec 2015 05:01:47 +0000

Penne Portobello

Author: Pizza Today

Recipe type: Entree

Ingredients

4 portobello mushrooms (1½ pounds)
¼ cup extra virgin olive oil
3 cloves fresh garlic, chopped
½ teaspoon salt
⅓ cup dry white wine
1 tablespoon lemon juice
1 tablespoon minced garlic
1 tablespoon butter
1 teaspoon freshly ground black pepper
3 tablespoons chopped fresh basil
10 ounces fresh mozzarella, cut into strips
1 pound penne pasta, cooked al dente
Chopped fresh parsley, for garnish

Instructions

For the sauce -- Stir together white wine, lemon juice, garlic and butter in a sauté pan on medium heat.
Bring white-wine mixture to boil.
Add penne to and toss to heat through.
Add tomatoes, basil, salt and pepper and return to boil.
Keep hot over very low heat while you finish mushrooms and cheese.
For the mushrooms -- Remove stem and scrape away gills from the mushroom cap.
Discard stem and gills.
Brush both sides of mushroom cap with olive oil.
Broil for 2 minutes a side, or until just cooked through.
Remove from oven and let cool to room temperature.
Diagonally slice cap into thick slices.
Spread mushroom pieces on broiler pan and top with mozzarella slices.
Broil again for 30 seconds.
For service -- Toss pasta, then place cheese covered mushrooms atop.
Garnish with parsley.

The post Penne Portobello appeared first on Pizza Today.

Penne Carbonara

Denise Greer — Tue, 01 Dec 2015 05:01:46 +0000

Penne Carbonara

Author: Pizza Today

Recipe type: Entree

Ingredients

3 cups mushrooms with stems, sliced ¼-inch thick
1 red pepper
16 slices bacon, precooked, crumbled
¼ cup rendered bacon drippings
2 pounds cooked penne (1 pound dry weight), precooked
4 tablespoons pure olive oil
3 cups béchamel sauce (recipe follows)
Freshly ground black pepper
2 teaspoons parsley, finely chopped
4 tablespoons Parmesan cheese, freshly grated
Salt, to taste

Instructions

Clean the mushrooms and red pepper and slice vertically into ¼-inch slices.
Set these items aside.
Precook the bacon, until fully cooked, but not crisp.
Save the rendered bacon drippings for sautéing the mushrooms and peppers.
Drain the bacon on paper towels, crumble and set aside.
Cook the spaghetti according to package directions and blend with a little olive oil after draining to prevent sticking together.
Add the reserved bacon drippings to a large, heavy skillet over medium heat and add the mushrooms and peppers and sauté until the mushrooms are golden, but not brown.
Add the bacon strips, stir well and turn off the heat.
Add the warm, precooked spaghetti and blend all ingredients together thoroughly.
Add the warm béchamel sauce, black pepper, chopped parsley and salt, and blend thoroughly.
Remove to a heated serving dish, or portion onto heated dinner plates, and sprinkle generously with the freshly grated Parmesan cheese.
Serve immediately.

Béchamel Sauce

Author: Pizza Today

Recipe type: sauce

Ingredients

1 tablespoon finely chopped onion
3 tablespoons unsalted butter
½ cup all-purpose flour
3 cups milk
½ teaspoon salt

Instructions

In a heavy saucepan set over medium-high heat, cook the onion with the butter just until the onions are softened.
Stir in the flour.
Cook and stir the roux for about 3 minutes.
Add the milk in a steady stream, whisking steadily until the sauce smoothes out.
Add the salt. Simmer the sauce for about 10 minutes, or until it is thickened to the consistency you desire.
Sauce can be kept for several days, refrigerated.
Cover the surface with a buttered round of parchment paper to prevent a skim from forming.

The post Penne Carbonara appeared first on Pizza Today.

Homemade Spinach Pasta

Denise Greer — Tue, 01 Dec 2015 05:01:46 +0000

Homemade Spinach Pasta

Author: Pizza Today

Recipe type: Entree

Suggested sauce: Alfredo sauce or Gorgonzola cream sauce.

Ingredients

2 cups fresh baby spinach
2 cups all-purpose flour
2 extra-large eggs, lightly beaten

Instructions

Put the spinach in the bowl of a food processor.
Pulse to chop the spinach.
Stop the machine.
Add the flour.
Process for 30 seconds.
With the machine running, add the eggs.
Stop the machine.
Pinch some of the dough between your fingers. If it feels moist and forms a ball, the dough is just right. If it feels dry, add a small amount of water — with the machine running — until the dough forms a ball.
Remove the dough from the processor and cut by hand or with a pasta machine into
desired shape.
Makes about 4 servings of pasta as a main course.

The post Homemade Spinach Pasta appeared first on Pizza Today.

Born on the Bayou Lasagna

Denise Greer — Tue, 01 Dec 2015 05:01:34 +0000

Born on the Bayou Lasagna

Author: Pizza Today

Recipe type: Entree

Ingredients

1 pound Andouille sausage, quartered & sliced
1 pound boneless, skinless chicken breasts, shredded
2 teaspoons Cajun seasoning
Olive oil for sautéing
½ cup Vidalia onion, chopped
½ cup celery, chopped
¼ cup red bell pepper, chopped
1 tablespoon minced garlic
White Sauce (recipe follows)
10 to 12 uncooked lasagna noodles
1½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese

Instructions

In a large skillet over medium-high heat, combine sausage, chicken and Cajun seasoning.
Cook chicken through.
Remove meat from skillet with a slotted spoon and set aside.
Sauté the onion, celery, bell pepper and garlic in olive oil until tender.
Remove from heat, then stir in cooked meat and white sauce.
In a greased 9x13-inch pan, cover bottom with 4 lasagna noodles.
Spread with ½ of the meat mixture. Repeat layers and then cover with a layer of noodles.
Spread remaining White Sauce over top.
Finally, top with mozzarella cheese and sprinkle with Parmesan cheese.
Bake in 325 F oven for 1 hour. Let stand 15 minutes before serving or chilling.

White Sauce

2 tablespoons butter
3 tablespoons all-purpose flour
Salt & pepper, to taste
2 cups milk
1½ cups shredded mozzarella cheese, divided
Pinch of cayenne

The post Born on the Bayou Lasagna appeared first on Pizza Today.

Fettuccine with Brie

Denise Greer — Tue, 01 Dec 2015 05:01:31 +0000

Fettuccine with Brie

Author: Pizza Today

Recipe type: Entree

Ingredients

pasta
4 large tomatoes, seeded and chopped
2 cloves garlic, minced
1½ cups cubed Brie cheese
¾ cup chopped fresh basil
½ cup olive oil
1 tablespoon red wine vinegar
½ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons grated Parmesan cheese

Instructions

In a large bowl combine chopped tomatoes, minced garlic, Brie, chopped basil, olive oil, vinegar, salt and pepper.
Mix well.
Cover and let stand at room temperature to marinate for 1 to 2 hours.
In a large pot of boiling salted water over high heat, cook the fettuccine until al dente, about 12 minutes.
Drain the fettuccine and toss with the sauce.
Sprinkle with grated Parmesan cheese.

The post Fettuccine with Brie appeared first on Pizza Today.

Herb Pasta

Denise Greer — Tue, 01 Dec 2015 05:01:21 +0000

Herb Pasta

Author: Pizza Today

Recipe type: Entree

Suggested sauce: Bolognese.

Ingredients

½ cup flat-leaf parsley
2 teaspoons dried rosemary
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon dried basil
1½ cups all-purpose flour
3 extra-large eggs, lightly beaten
¼ teaspoon salt

Instructions

Put all the herbs in the work bowl of a food processor.
Pulse several times to grind and combine. Add the flour and process again to combine the flour with the herbs.
Add the eggs and salt and process until a ball of dough is formed (2 additional tablespoons of flour may be needed, depending on the liquid in the eggs).
Remove the dough from the processor and cut by hand or with a pasta machine to the desired shape.
Makes a 1-pound ball of dough, or enough pasta, when cut, to serve 4 as a main course.

The post Herb Pasta appeared first on Pizza Today.

Buffalo Chicken Lasagna

Denise Greer — Tue, 01 Dec 2015 05:01:20 +0000

Buffalo Chicken Lasagna

Author: Pizza Today

Recipe type: entrees

Ingredients

You’ll need:
6 pasta sheets
1 pound of cooked chicken breast marinated in mild buffalo sauce
Make a cheese blend of:
3 pounds ricotta
4 eggs
2 pounds of diced or shredded mozzarella/provolone blend
1 cup Parmesan
Salt, pepper, garlic to taste
You’ll also need:
1½ cups of mild buffalo sauce to use between layers while assembling

Instructions

Let’s assemble.
Start by spraying your pan with non-stick spray.
Lightly coat the bottom of the pan with buffalo sauce.
Place a pasta sheet in the bottom of the pan.
Spread a thin layer of your cheese blend over the noodle.
Sprinkle some buffalo chicken over the cheese with a drizzle of buffalo sauce.
Now repeat the steps starting with the pasta sheet until your lasagna is assembled.
You want to finish the top of the lasagna with a pasta sheet topped with buffalo sauce.
Now cover the sauce with parchment paper or a deli sheet then cover with foil.
Bake at 325 for approximately 50 to 60 minutes or until you reach an internal temperature of 165 F.
Let it set for at least 30 minutes before attempting to cut it and serve it.
Top each piece before serving with mozzarella/provolone cheese blend and bake for a couple of minutes.
(Note: adding caramelized onions and sautéed peppers would be an excellent addition to the layers of this lasagna as an option.)

The post Buffalo Chicken Lasagna appeared first on Pizza Today.

Roasted Red Pepper Pasta

Denise Greer — Tue, 01 Dec 2015 05:01:14 +0000

Roasted Red Pepper Pasta

Author: Pizza Today

Recipe type: Entree

Suggested sauce: Tomato, basil and garlic sauce.

Ingredients

½ cup roasted red peppers, chopped
2 ½ cups semolina flour
¼ teaspoon salt
½ cup warm water

Instructions

Put the peppers, semolina, and salt in the bowl of a food processor.
Process for 30 seconds to combine.
With the machine running, drizzle the water through the feed tube slowly until the dough forms a ball. Do not use any more water than necessary. If the dough feels sticky, add a small amount of flour.
Remove the dough from the processor and cut by hand or with a pasta machine to the desired shape.
Makes 24 ounces of pasta or enough, when cut, to serve 6 as a main course.

The post Roasted Red Pepper Pasta appeared first on Pizza Today.

Fettuccine Bolognese

Denise Greer — Tue, 01 Dec 2015 05:01:07 +0000

Fettuccine Bolognese

Author: Pizza Today

Recipe type: Entree

Ingredients

3 spicy Andouille sausages, crumbled
1 medium yellow onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
3½ pounds tomatoes, drained and chopped
½ cup dry white wine
2 tablespoons tomato paste
1 tablespoon dried rosemary
1 tablespoon dried basil
½ teaspoon freshly ground black pepper
¾ cup evaporated lowfat milk
1 pound fettuccine

Instructions

Brush non-stick pan with olive oil.
Add sausage, onion, carrot, celery and garlic and cook until meat browns.
Transfer to medium saucepan.
Add remaining ingredients except for milk.
Cook over low heat until thick (will take 60 to 90 minutes).
Add the evaporated milk and simmer five minutes.
Serve over cooked fettuccine.

The post Fettuccine Bolognese appeared first on Pizza Today.

Cheese and Prosciutto Manicotti Filling

Scott Wiener — Tue, 01 Dec 2015 05:01:00 +0000

Cheese and Prosciutto Manicotti Filling

Author: Pizza Today

Recipe type: entrees

Ingredients

2 cups ricotta
2 medium eggs, lightly beaten
¼ pound prosciutto, coarsely chopped
½ cup grated Romano or Parmesan
3 cups shredded mozzarella
3 tablespoons fresh parsley, minced

Instructions

In a mixing bowl, beat the ricotta until it is creamy, Add the eggs, prosciutto, grated Romano, mozzarella and parsley.
Beat to combine.
This recipe is enough to stuff 12 manicotti tubes.

The post Cheese and Prosciutto Manicotti Filling appeared first on Pizza Today.

Four Cheese Ravioli

Scott Wiener — Tue, 01 Dec 2015 05:01:00 +0000

Four Cheese Ravioli

Author: Pizza Today

Recipe type: entrees

Ingredients

Dough
⅔ pound flour
3 large eggs, beaten
⅓ teaspoon salt
4 teaspoons cooking oil

Instructions

In a large bowl, mix the first four ingredients
together (flour, egg, salt and oil).
Form a ball of dough using your hands, then let it rest for about 1 hour.
Divide the dough into 2 equal parts.
Roll them out (using a rolling pin) to very make a large, thin rectangle.

Four Cheese Ravioli

Author: Pizza Today

Recipe type: entrees

Ingredients

Filling
⅓ pound ricotta cheese
¼ pound Swiss cheese, grated
1 tablespoon Asiago cheese, grated
2 large eggs, beaten
2 tablespoons parsley, chopped
Ground nutmeg
Salt and pepper
½ gallon chicken stock
2 tablespoons butter, melted
2 tablespoons Parmesan cheese, grated

Instructions

In a bowl, mix together: ricotta, Swiss, eggs, parsley - then season with nutmeg, salt and pepper.
Place tablespoons of filling on the sheet of dough, about 1 inch apart, until all the filling and dough have been used up.
Using a pizza cutter, cut the ravioli in squares.
Boil the chicken stock in a large pot, then add the ravioli and let it boil in the stock for about 3-5 minutes, until cooked.
Remove and drain the ravioli, then sprinkle melted butter, Asiago and Parmesan cheese.
Toss and serve hot

The post Four Cheese Ravioli appeared first on Pizza Today.

Vegetarian Lasagna

Scott Wiener — Tue, 01 Dec 2015 05:01:00 +0000

Vegetarian Lasagna

Author: Pizza Today

Recipe type: entrees

Ingredients

12 sheets (7x31/2) no-boil lasagna noodles
1 cup ricotta cheese
2 eggs
½ cup Parmesan cheese
½ teaspoon salt
¼ teaspoon pepper
1 cup red pepper, chopped
1 cup yellow pepper, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 medium carrot, grated
1 medium zucchini, grated
1 cup spinach, chopped
6 medium tomatoes, diced
7 ounces tomato sauce
2 teaspoons parsley flakes
2 teaspoons salt
1 teaspoon sugar
1 teaspoon basil
1 teaspoon oregano
2½ cups grated mozzarella cheese
½ cup grated Romano cheese

Instructions

In a mixing bowl, combine ricotta cheese, eggs, Parmesan cheese, salt and pepper.
Mix and set aside.
Sauté peppers, onion, garlic and oil.
Set aside to cool, then add carrot, zucchini, tomatoes, spinach, sauce, parsley, salt, sugar, basil and oregano.
Spread about 1 cup of sauce across bottom of pan (size 13x9x2).
Cover with three sheets pasta.
Spread 1½ cup sauce over pasta.
Spoon and spread ⅓ of ricotta mixture over sauce, then sprinkle ¼ of mozzarella/Romano over ricotta mixture and sauce.
Repeat with pasta, sauce, ricotta and mozzarella/Romano, making two more layers in the same manner.
End with a layer of pasta. Sprinkle the top layer of pasta with the remaining mozzarella and Romano.
Cover the dish tightly with foil and tent it to prevent it from touching the top layer.
Bake in a preheated 375 F oven for 30 minutes.
Remove foil and bake an additional 10 minutes, or until top is golden.
Let stand five minutes before serving.
Serve with additional sauce and grated Parmesan.

The post Vegetarian Lasagna appeared first on Pizza Today.

Marco’s Gramma’s Manicotti

Scott Wiener — Mon, 16 Mar 2015 12:09:00 +0000

Marco's Gramma's Manicotti

Author: Pizza Today

Recipe type: entrees

Ingredients

5 pounds ricotta
1 cup Romano cheese
1 teaspoon fresh chopped garlic
1 tablespoon fresh chopped basil
1 tablespoon fresh chopped curly parsley
3 eggs
1 teaspoon black pepper
12 ounces tomato sauce
Parsley for garnish
1 ounce of shredded mozzarella

Instructions

In a large bowl, beat eggs until fluffy.
Melt butter and add 2 cups of milk.
Add butter/milk mixture to eggs.
Using a mixer, add flour and remaining 2 cups of milk and salt.
Mix until creamy.
Add more milk if mixture become too thick.
Create a crepe by pouring a 2-ounce ladle of batter into a 10-inch non-sitck pan. (see batter recipe below
Flip only once.
Cool finished crepes on wax paper.
Mix all filling ingredients in a large bowl.
Scoop 2-3 tablespoons of filling mixture into each crepe.
Place 6 ounces of tomato sauce on a baking pan.
Place filled and rolled shells seam side down and cover with 6 ounces of tomato sauce.
Bake 30-40 min. at 350 F. At service, top with parsley and shredded mozzarella.

Marco's Gramma's Manicotti Batter

Author: Pizza Today

Recipe type: Pasta

Ingredients

8 eggs
1 stick butter
4 cups milk
4 cups flour
1 teaspoon salt

Instructions

Blend

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Penne with Chicken and Pesto

Denise Greer — Mon, 23 Feb 2015 14:01:49 +0000

Penne with Chicken and Pesto

Author: Pizza Today

Recipe type: entrees

Ingredients

1 pound penne pasta
2 teaspoons olive oil
2 cloves garlic, crushed or chopped fine
2 boneless skinless chicken breasts, grilled or poached, cut into bite-size pieces
1 cup pesto sauce (see recipe below)
½ cup toasted pine nuts
Grated Parmesan

Instructions

Cook pasta in boiling, salted water until al dente.
Reserve 1 cup of the pasta water.
Drain, reserve and keep warm.
In a large skillet or sauté pan set over medium-high heat, warm the oil for 1 minute.
Add the garlic, cook and stir for 1 minute.
Add the chicken to the pan and cook until just heated through.
In a large bowl, toss the cooked pasta with the chicken.
Add the prepared pesto sauce and toss to combine.
Portion the pasta into heated pasta bowls.
Top each portion with some of the pine nuts and grated Parmesan.
Serve at once.

Penne with Chicken and Pesto

Author: Pizza Today

Recipe type: entrees

“This is one of the easiest recipes to add to a pasta menu. Chances are you’ve already got the ingredients on-hand anyway.” — PT Editors

Ingredients

Pesto Sauce
2 cups loosely packed fresh basil leaves
2 cloves garlic, peeled
3 tablespoons grated Parmesan cheese
2 tablespoons grated Romano cheese
¼ cup pine nuts
½ cup extra-virgin olive oil
Salt & freshly ground pepper to taste

Instructions

Put the basil, garlic, cheeses and pine nuts in a food processor.
Pulse the machine a number of times until the ingredients are thoroughly combined.
With the motor running, slowly add the olive oil, salt and pepper.

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Vero Amore Shrimp Scampi

Scott Wiener — Mon, 09 Feb 2015 13:33:00 +0000

Vero Amore Shrimp Scampi

Author: Pizza Today

Recipe type: entrees

Recipe courtesy of Mark Muscoreil, executive chef, Vero Amore Restaurants

Ingredients

1 ounce clarified butter
½ teaspoon mixture of dried basil and oregano
½ teaspoon mixture granulated garlic, salt and pepper
1 tablespoon fresh garlic, chopped Pinch,
crushed red pepper
5 large shrimp, butterflied, tail-on
½ cup dry white wine 9 ounces
linguini 1 tablespoon fresh parsley, chopped

Instructions

Combine butter with dry ingredients in sauté pan.
Add shrimp.
Sauté until tails turn pink on edges.
Add white wine.
Prepare linguini in pasta drop, drain, add to pan.
Gently toss all ingredients.
Transfer to bowl.
Garnish with parsley.

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Chicken Parmesan

Denise Greer — Tue, 20 Jan 2015 14:00:15 +0000

Chicken Parmesan

Author: Pizza Today

Recipe type: entrees

Serves: two 8-ounce servings

Recipe courtesy of Randy Price, Rocky Mountain Restaurant Group.

Ingredients

4 4-ounce boneless, skinless chicken
breast halves
½ cup seasoned breadcrumbs
¼ cup grated Parmesan cheese
½ teaspoon basil
1 egg
1 tablespoon butter
1 tablespoon extra virgin olive oil
3 ounces Tomato or spaghetti sauce
Four slices of mozzarella cheese
Basil sprigs, for garnish

Instructions

Flatten chicken to ¼-inch thickness.
In a shallow bowl, combine breadcrumbs, cheese and basil.
In another bowl, beat egg.
Lightly coat chicken with flour, dip chicken into egg, then coat with breadcrumb mixture.
In a large skillet, brown chicken in butter and oil over medium heat for 3 to 5 minutes on each side or until juices run clear.
Top each piece of chicken with tomato or spaghetti sauce and one slice of mozzarella cheese. Place under broiler to melt cheese.
Place basil sprig on top of cheese for garnish.
Serve with a side of pasta and tomato sauce.

The post Chicken Parmesan appeared first on Pizza Today.

Spicy Chicken Penne

Denise Greer — Mon, 15 Dec 2014 13:01:38 +0000

Spicy Chicken Penne

Author: Pizza Today

Recipe type: entrees

“This is a simple, yet tasty, pasta dish that requires little labor and no expensive ingredients. Solid profit maker.” — PT Editors

Ingredients

2 cloves garlic, crushed
3 cups canned plum tomatoes, with juices, hand crushed
¾ cup torn fresh basil leaves
1 pound penne pasta
2 teaspoons crushed red pepper flakes

Instructions

Brown the garlic in a sauté pan.
Add the tomatoes.
Simmer over medium-high heat to reduce the liquid.
While liquid is reducing, cook the pasta in boiling, salted water until al dente.
Drain.
Toss the cooked pasta with the tomato sauce.
Add the fresh basil and pepper flakes.
Toss again.
Serve.

The post Spicy Chicken Penne appeared first on Pizza Today.

Heirloom Tomato & Pancetta with Papardelle

Denise Greer — Mon, 01 Dec 2014 05:01:19 +0000

Heirloom Tomato & Pancetta with Papardelle

Author: Pizza Today

Recipe type: entrees

Courtesy of Nick Strawhecker, Dante Ristorante Pizzeria, Omaha, NE “This is a fantastic dish. It’s labor intensive, but there’s no substitute for the scratch preparation. If you are an artisan shop that really wants to go the extra mile for your customers, this is for you. Chef Nick says that when testing this recipe you may need to make adjustments to the sauce-to-pasta ratio.” — Jeremy White, PT Editor-in-Chief

Ingredients

For the tomato sauce:
5 pounds heirloom tomatoes, mixed varieties
1 onion
10 garlic cloves
Olive oil
Salt and pepper, to taste

Instructions

Core the tomatoes and rough chop.
Peel and slice onion.
Heat olive oil in a large saucepan and sweat the onion (no color).
Add the garlic and sauté until fragrant.
Add the tomato and stew on a slow heat until falling apart and delicious (about 1½ hours).

Heirloom Tomato & Pancetta with Papardelle

Author: Pizza Today

Recipe type: entrees

Ingredients

For the pasta:
1 pound 00 Flour
1 egg yolk
1 teaspoon salt
1 tablespoon olive oil

Instructions

In a large mixing bowl, add the flour.
Create a mountain with the flour and then push down in the middle to form a “crater” with enough room for the yolk.
Add the yolk, salt and olive oil to the crater.
Whisk the yolk and the flour together and gradually combine the two until it has somewhat come together.
Remove from the bowl and knead on a clean surface for 10 minutes.
Wrap with plastic or a clean towel and let rest for 1 hour in the cooler.
After an hour pull from cooler and cut into fourths.
Set up manual (or electric pasta machine if you are lucky) and roll out into sheets.
Cut the pasta into 1-inch wide by 6 to 7 inches long, dust the pasta and stack on each other. Keep a slightly damp towel on the pasta so it doesn’t dry out.
The pasta needs to be used the same day or frozen.
It will turn green over night.

Heirloom Tomato & Pancetta with Papardelle

Author: Pizza Today

Recipe type: entrees

Ingredients

For the finished sauce:
1 pound pancetta, cut into batonettes
4 tablespoons shallots, minced
4 cloves garlic, sliced
1 tablespoon chili
Olive oil
Tomato sauce (See recipe above)
1 cup basil
salt and pepper, to taste
1½ cups white wine

Instructions

Render pancetta.
Remove 20 percent of the fat.
Add shallot, garlic and chili.
Sauté quickly being careful not to burn the garlic.
Deglaze with white wine and reduce by half.
Add tomato sauce.
Bring to boil, then turn down to simmer.

Heirloom Tomato & Pancetta with Papardelle

Author: Pizza Today

Recipe type: entrees

Instructions

Pasta & Sauce
Cook pasta in heavily salted boiling water for 1 to 2 minutes.
Drain pasta, reserving 3 cups of water.
Add to pasta sauce, add basil and a pinch of olive oil.
Stew pasta on stove for 2 to 3 minutes, constantly stirring.
If it starts to dry out a little, add water.

The post Heirloom Tomato & Pancetta with Papardelle appeared first on Pizza Today.

Fusilli with Chicken and Peppers

Scott Wiener — Mon, 01 Dec 2014 05:01:00 +0000

Fusilli with Chicken and Peppers

Author: Pizza Today

Recipe type: entrees

Ingredients

6 quarts water
1 tablespoon salt
1 pound Fusilli or other corkscrew pasta
½ cup chicken stock or chicken broth
¾ pound boneless, skinless chicken breast
2 roasted red bell peppers, peeled and cut into strips
¼ cup extra-virgin olive oil
1 tablespoon red wine or balsamic vinegar
1 teaspoon dried oregano, crumbled
1 teaspoon dried rosemary, crumbled
Fresh ground pepper to taste

Instructions

Bring the water to a boil in a large pot, add salt and cook pasta until al dente.
Drain well, and toss with chicken stock.
Refrigerate, covered up to an hour.
Wash chicken breast under cold water and place in a pot of cold water.
Bring to a boil, lower heat and simmer, uncovered, until chicken is cooked through, 12 to 15 minutes.
Refrigerate chicken for up to an hour, and then cut into bit-sized pieces.
In a large salad bowl, combine pasta, chicken, and peppers.
Add olive oil and vinegar and toss to combine.
Add oregano, rosemary, and pepper and toss once more.
Salad can be served immediately or held at room temperature up to 2 hours.

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Linguine with Clam Sauce

Scott Wiener — Mon, 17 Nov 2014 13:00:00 +0000

Linguine with Clam Sauce

Author: Pizza Today

Recipe type: entrees

Ingredients

1 cup water
½ cup dry white wine
32 manila or littleneck clams, scrubbed
1 cup bottled clam juice
2 tablespoons extra-virgin olive oil
2 cloves garlic, crushed
¼ cup chopped flat-leaf parsley
½ teaspoon crushed red pepper lakes
2 teaspoons dried thyme, crumbled
Salt and fresh ground pepper to taste
1 pound linguine

Instructions

Put the water and wine in a large pot and bring to a simmer over high heat.
Reduce heat to medium-high.
Add clams to the pot and cover tightly.
Steam clams until shells open (discard any clams that do not open) about 7-8 minutes.
Remove pot from heat.
Put a colander lined with 2 layers of fine-mesh cheesecloth onto a large bowl.
Pour clams and liquid into the colander.
This will strain liquid and get rid of any sand you may have missed in the scrubbing process. Remove clams to a separate bowl.
Put the liquid from steamed clams into a measuring pitcher.
Add enough bottled clam juice to make 2 cups.
Put olive oil in a saucepan set over med.
Heat.
Add garlic & saute, stirring, until garlic is lightly browned.
Discard garlic.
Add clam juice, parsley, red pepper flakes 7 thyme to the saucepan.
Salt & pepper to taste.
Bring sauce to a gentle simmer.
While sauce is simmering, cook the linguine in a large pot of boiing, salted water until it is al dente.
Drain.
Divide the pasta among four heated pasta bowls.
Arrange 8 o the clams around the pasta in each bowl. pour an equal amount of sauce over the pasta and clams.
Garnish with extra parsley.
NOTE: If fresh clams are not available, substitute 2 cups of minced canned clams wih juice. You might need to add extra bottled clam juice. While this is a pasta dish, not a soup, there should be a good amount of clam juice surrounding the pasta. Add canned clams to the sauce at the very last minute, just to heat them through. Simmering the canned clams in the liquid for too long a time makes them rubbery. Turning a white clam sauce into a red clam sauce takes but one simple added step. Everything stays pretty much the same. The only change would be to replace half the amount of clam juice (bottled or from the steaming of the clams0 with tomato puree or all-purpose ground tomatoes (about one cup). Presto! linguine with red clam sauce.

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Eggplant Parmesan Lasagna

Denise Greer — Mon, 27 Oct 2014 12:01:52 +0000

Eggplant Parmesan Lasagna

Author: Pizza Today

Recipe type: entree

Ingredients

3 medium eggplants
Olive oil-flavored cooking spray
1 ounce dried basil
4 ounces Parmesan cheese, grated
48 ounces marinara sauce
1 ounce Italian seasoning
2 pounds no-cook lasagna noodles
2 pounds ricotta cheese
1 pound shredded mozzarella
4 ounces fresh basil or parsley, chopped

Instructions

Preheat broiler.
Trim ends and peel the eggplant, and cut cross-wise into ¼-inch slices.
Place on parchment-lined sheet pan and coat with cooking spray.
Broil about 5 minutes, or until browned.
Turn the slices, spray again, and broil another 2 to 3 minutes, or until browned.
Remove eggplant slices from broiler and sprinkle with basil and parmesan cheese.
Return to broiler, and broil until cheese is golden brown.
Remove pan from broiler; let eggplant cool 5 minutes.
Combine marinara sauce and Italian seasoning.
Spread 16 ounces of sauce in bottom of hotel pan.
Cover with noodles with half of the ricotta.
Top with eggplant slices and cover eggplant with 8 ounces of sauce.
Repeat noodle, sauce and ricotta layers.
Finish with a layer of noodles and remaining sauce.
Cover pan with aluminum foil.
Bake in 375 F oven for 40 minutes, or until heated through.
Let stand at least 5 minutes before cutting.
For service, keep warm in the oven.
Sauce individual portions, if needed, with about 2 ounces.
Sprinkle with shredded mozzarella.
Place on sizzle platter and bake until cheese is melted.
Plate and garnish with fresh basil or parsley.

How to:

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Baked Ziti with Sausage

Scott Wiener — Mon, 15 Sep 2014 12:00:00 +0000

Baked Ziti with Sausage

Author: Pizza Today

Recipe type: entrees

Ingredients

• 2 tablespoons olive oil
• ½ cup onion, coarsely chopped
• 1 pound sweet Italian sausage, casing removed
• 3½ cups tomato puree
• 2 teaspoons dried oregano
• 2 teaspoons dried basil, crumbled
• 8 ounces ricotta
• 1 teaspoon salt
• ¼ cup chopped flat-leaf parsley
• ½ cup grated Parmesan
• 1 pound ziti or penne pasta
• ½ pound mozzarella, shredded (about 2 cups)

Instructions

In a large sauté pan, warm olive oil over medium-high heat for 1 minute.
Add onion and sauté, stirring for 2 minutes.
Add Italian sausage and cook and stir, crumbling sausage for 5-6 minutes, or until sausage is cooked through.
Remove from heat and drain off excess grease.
Add tomato puree, oregano, and basil.
Cook sauce at a steady simmer while preparing the rest of the dish.
In a large bowl, combine ricotta, salt, parsley and parmesan.
Set aside (refrigerate if any unused for longer than 30 minutes).
Cook pasta in plenty of boiling salted water until about half cooked.
Drain pasta, and then set aside to dry further if you have time.
Add pasta to ricotta cheese mixture and stir well to combine.
Preheat oven to 400 degrees.
Remove sauce from heat and allow to cool about 5 minutes.
Add sauce to the pasta and ricotta mixture and combine well.
Pour pasta sauce mixture into a 4-5 quart ovenproof oven dish.
Level top with the back of a spatula or spoon.
Spread mozzarella evenly and bake until cheese is browned.

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Anna’s Spinach Tortellini Carbonara

Denise Greer — Mon, 01 Sep 2014 04:01:33 +0000

Anna's Spinach Tortellini Carbonara

Author: Pizza Today

Recipe type: entrees

Courtesy of Brian Weavel, Anna's Pizza & Pasta, Winnabego, Illinois

Ingredients

3 ounces baby spinach
2 ounces Romano cheese
2 ounces extra-virgin olive oil
1 tablespoon unsalted butter
3 ounces finely chopped bacon
2 cups cheese tortellini
4 large cloves of garlic
Pinch of black pepper

Instructions

In a medium sauté pan, add the oil and butter at a low heat.
Mince or finely chop the garlic and add to the oil and butter.
Meanwhile, boil the cheese tortellini until cooked, then drain.
Do not overcook the garlic because it will become bitter.
When you are almost finished sautéing the garlic, add the Romano cheese and bacon.
Right before removing from heat, add the baby spinach.
Add the cheese tortellini and mix.
Finish with a pinch of black pepper, plate the pasta and serve.

How To:

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Pasta Con Asiago e Spinaci (Pasta with Cheese and Spinach)

Scott Wiener — Mon, 25 Aug 2014 13:00:00 +0000

Pasta Con Asiago e Spinaci (Pasta with Cheese and Spinach)

Author: Pizza Today

Recipe type: entrees

Ingredients

10 ounces fresh spinach, washed, heavy stems cut off, leaves torn
½ pounds Asiago or Fontina cheese, shredded
5 ounces oil-packed sun-dried tomatoes, drained, sliced
¼ cup extra-virgin olive oil
2 cloves garlic, minced
¼ teaspoon freshly ground pepper
¾ pound cavatappi or other short pasta, such as fusilli or rotini, cooked al dente
and cooled to room temperature
¼ cup freshly grated Parmesan cheese
¼ cup pine nut, toasted

Instructions

In a large serving bowl, combine the spinach,
Asiago, sun-dried tomatoes, olive oil, garlic, and pepper.
Add the cooked and cooled to the bowl and toss.
Garnish with the parmesan cheese and pine nuts.

The post Pasta Con Asiago e Spinaci (Pasta with Cheese and Spinach) appeared first on Pizza Today.

Mac and Cheese

Denise Greer — Mon, 04 Aug 2014 12:21:37 +0000

Mac and Cheese

Author: Pizza Today

Recipe type: entrees

Ingredients

½ gallon half and half
1 pound butter
2 tablespoons salt
1 teaspoon black pepper
1 tablespoon granulated garlic
2 pounds cheddar cheese (use sharp cheddar for a kick, or add some Parmesan cheese)
3 pounds pasta (elbow macaroni or small shells)

Instructions

Heat half & half and butter.
Add to it a couple of tablespoons of salt, 1 teaspoon of black pepper and a tablespoon of granular garlic.
Boil your favorite pasta (many folks use elbows, or small shells) in salted water until fully (not overly) cooked.
When you make your pasta “al dente” for mac ‘n’ cheese, the pasta will drink up the sauce, creating a dryer product than you intended.
Once it’s done, drain the pasta, put it in a mixing bowl and add the hot cream and butter.
Immediately add 2 pounds of shredded cheddar cheese.
Use a sharper cheese depending on your liking.
If the cheddar doesn’t give a sharp enough taste, add some Parmesan cheese to it, which gives it a wonderful enhancement.
This can be served just like that once it’s mixed enough, or you can bake it with or without some extra cheese on top. If you want this to be a bit custard-like, add about 6 eggs before you bake it, and then toss it in the oven at 375 for about 20 minutes.

The post Mac and Cheese appeared first on Pizza Today.

Fusilli Lunghi with Shaved Fennel and Sausage in Cream Sauce

Scott Wiener — Mon, 21 Jul 2014 09:00:00 +0000

Fusilli Lunghi with Shaved Fennel and Sausage in Cream Sauce

Author: Pizza Today

Recipe type: entrees

Ingredients

1 small bulb fresh fennel (about ¾ pound)
1 tablespoon extra-virgin olive oil
½ pound sweet Italian sausage, casing removed
1 cup heavy whipping cream
½ pound fusilli lunghi cooked almost al dente
Salt and freshly ground pepper
¼ cup grated Parmesan cheese

Instructions

Trim and clean the fennel by cutting off the feathery top.
Cut the bulb in half lengthwise and cut away the small triangular core.
Using a mandoline or sharp knife, shave each fennel half into paper-thin slices.
Place the fennel in cold water and set it aside.
In a sauté pan or skillet large enough to hold all the cooked pasta, warm the olive oil over medium heat for 1 minute.
Add the sausage, crumbling it into small pieces.
Cook and stir until the sausage has been cooked through.
Drain off fat.
Pour the whipping cream into the pan.
Bring the cream to a steady boil.
Reduce the heat.
Drain the reserved fennel and add it to the pan.
Simmer the sauce for 7 to 8 minutes.
Add salt and pepper, to taste.
Add the cooked and drained pasta to the pan with the cream and sausage.
Cook and stir for 2 minutes to heat the pasta and coat it with the sauce.
Divide the pasta between two heated serving bowls.
Sprinkle half the Parmesan over each serving.

The post Fusilli Lunghi with Shaved Fennel and Sausage in Cream Sauce appeared first on Pizza Today.

Capellini Pomodoro

Denise Greer — Tue, 01 Jul 2014 00:01:31 +0000

Capellini Pomodoro

Author: Pizza Today

Recipe type: entrees

Ingredients

½ cup olive oil
1 cup diced onions
5 cloves chopped garlic
10 plum tomatoes
¼ cup fresh pesto
2 cups vegetable broth
Salt and pepper to taste
4 leaves of fresh basil sliced thinly
Shaved Parmesan

Instructions

Sauté onions and garlic in the olive oil until translucent.
Add tomatoes, pesto and broth and simmer for 20 minutes.
Salt and pepper to taste.
This makes a fantastic vegetarian based sauce to toss with any pasta dish. Capellini is in the angel hair category.
Toss this hot sauce with the pasta until it is well coated and serve it in a pasta bowl.
Garnish with the fresh basil and shaved Parmesan.
Grilled, steak, pork tenderloin, chicken or shrimp would make an excellent add-on!

The post Capellini Pomodoro appeared first on Pizza Today.

Greek-style Meatballs

Scott Wiener — Mon, 09 Jun 2014 09:00:00 +0000

Greek-style Meatballs

Author: Pizza Today

Recipe type: entrees

Ingredients

4 large eggs
½ cup fresh bread crumbs
6 tablespoon grated Romano cheese
3 tablespoons olive oil
¼ cup chopped fresh parsley
2 cloves garlic, minced
2 teaspoons salt
1 teaspoon Greek oregano
1 teaspoon ground black pepper
1 teaspoon cinnamon
⅛ teaspoon allspice
2 pounds lean ground beef, or combination of ground beef (1 ½ pounds) and ground lamb (1/2 pound)

Instructions

In a large bowl, blend eggs, bread crumbs, romano cheese, olive oil, parsley, garlic, salt, oregano, pepper, cinnamon and allspice.
Add ground meat and mix thoroughly.
Tear off pieces of meat and form into meatballs that are about 1-inch in diameter.
Place meatballs on a sheet pan or baking pan and press gently yet firmly with your hand to form what should be a small meat patty with a slight curve or hump (like a golf ball cut in half, flattened slightly).
Bake at 425 degrees for 25-30 minutes or until cooked through.
Cool.

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Pasta Jambalaya with Sausage and Chicken

Denise Greer — Mon, 12 May 2014 13:20:43 +0000

Pasta Jambalaya with Sausage and Chicken

Author: Pizza Today

Recipe type: entrees

Serves: Serves 4 to 6 (scale up in direct proportion)

Ingredients

1 pound penne rigate, ziti or rotini
3 tablespoons olive oil
¾ pound shrimp
¾ pound andouille sausage, diced into ½-inch pieces
½ cup yellow onion, small dice
½ cup green bell pepper, small dice
1 tablespoon minced garlic
2 tablespoons Cajun spice mix
½ cup chicken stock or broth
1 cup canned plum tomatoes, crushed by hand and drained
½ cup grated Parmesan

Instructions

penne rigate, ziti or rotini, cooked in boiling salted water until al dente.
Reserve ½ cup of the pasta water (the starchy water enhances the pasta “sauce”).
Drain the pasta and set it aside.
Keep it warm.
Over medium-high heat, warm the olive oil in a large saute pan for 1 minute.
Add chicken, sausage, onion, bell pepper and garlic.
Add the Cajun spice mix.
Stir and cook until the chicken and sausage and bell pepper are cooked through (about 5 minutes).
Add the chicken broth and tomatoes.
Cook and stir to reduce a bit. Add the reserved pasta water and cook for another 3 minutes.
Put the cooked, reserved pasta in a heated pasta serving bowl.
Add the jambalaya sauce and toss to combine.
For each portion, sprinkle on the Parmesan just before serving.

The post Pasta Jambalaya with Sausage and Chicken appeared first on Pizza Today.

Mama’s Magnificent Meatballs

Scott Wiener — Mon, 12 May 2014 08:40:00 +0000

Mama's Magnificent Meatballs

Author: Pizza Today

Recipe type: entrees

Ingredients

8 pounds lean ground beef
2 pounds ground pork
¼ cup finely chopped garlic
1 cup grated Romano cheese
1 cup grated Parmesan cheese
1 cup finely chopped parsley (use flat-leaf if you can)
5 cups bread, torn from day old Italian bread, soaked in milk and squeezed dry
8 egg, lightly beaten
3 teaspoons each salt, black pepper, dried oregano

Instructions

In a large mixing bowl, combine all the ingredients in the order listed.
Mix thoroughly by hand.
Form into meatballs–a bit larger than a golf ball–by pinching off some meat and rolling it between the palms of your hand.
Lay a thin film of vegetable oil in a large saute pan.
Over medium-high heat, saute the meatballs in batches until they are cooked through, turning them frequently to brown evenly.

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Pasta Puttanesca

Scott Wiener — Thu, 01 May 2014 00:00:00 +0000

Pasta Puttanesca

Author: Pizza Today

Recipe type: entrees

Ingredients

2 tablespoons olive oil
2 cloves garlic thinly sliced
5 anchovy fillets, lightly chopped
12 Gaeta or kalamata olives, stoned and coarsely chopped
2 tablespoons capers, rinsed
2 teaspoons crushed red chili flakes
1 quart canned whole peeled plum tomatoes
1 pound spaghetti
½ cup grated Parmesan

Instructions

In a large saute pan, warm the olive oil over medium heat for 1 minute.
Add the garlic.
Cook the garlic until it just begins to turn golden brown.
Discard the garlic.
Add the anchovy fillets and mash them into a paste with a fork.
Add the olives, capers and red pepper flakes.
Turn the heat to low.
Crush the plum tomatoes by hand, and drain off excess water.
Add the tomatoes to the pan with the anchovies and capers.
Turn the heat to medium-high.
Cook, uncovered, stirring occasionally, for 45 min.
Cook the past in boiling salted water until al dente.
Drain.
Portion the pasta among four heated pasta bowls.
Ladle on equal amounts of sauce over the pasta.
Top each dish with an equal amount of Parmesan.
Serve.

The post Pasta Puttanesca appeared first on Pizza Today.

Spaghetti Carbonara

Scott Wiener — Mon, 07 Apr 2014 09:00:00 +0000

Spaghetti Carbonara

Author: Pizza Today

Recipe type: entrees

Ingredients

3 cups mushrooms with stems, sliced ¼ inch
1 red pepper
16 slices bacon, precooked, crumbled
¼ cup rendered bacon drippings
2 pounds cooked spaghetti (1 pound dry weight), precooked
4 tablespoons pure olive oil
3 cups béchamel sauce
Freshly ground black pepper
2 teaspoons parsley, finely chopped
4 tablespoons Parmesan cheese, freshly grated
Salt, to taste

Instructions

Clean the mushrooms and red pepper and slice vertically into ¼-inch slices.
Set these items aside.
Precook the bacon, until fully cooked, but not crisp.
Save the rendered bacon drippings for sautéing the mushrooms and peppers.
Drain the bacon on paper towels, crumble and set aside.
Cook the spaghetti according to package directions and blend with a little olive oil after draining to prevent sticking together.
Add the reserved bacon drippings to a large, heavy skillet over medium heat and add the mushrooms and peppers and sauté until the mushrooms are golden, but not brown.
Add the bacon strips, stir well and turn off the heat.
Add the warm, precooked spaghetti and blend all ingredients together thoroughly.
Add the warm béchamel sauce, black pepper, chopped parsley and salt, and blend thoroughly.
Remove to a heated serving dish, or portion onto heated dinner plates, and sprinkle generously with the freshly grated Parmesan cheese.
Serve immediately.

The post Spaghetti Carbonara appeared first on Pizza Today.

Rigatoni al Filo di Fumo

Scott Wiener — Mon, 17 Mar 2014 08:00:00 +0000

Rigatoni al Filo di Fumo

Author: Pizza Today

Recipe type: entrees

Ingredients

¼ pound pancetta in a chunk about ½ inch thick
2 tablespoons extra-virgin olive oil
2 cloves garlic, crushed
3 cups canned plum tomatoes (no juices), crushed
½ cup frozen peas
1 pound cooked rigatoni
½ pound shredded or chopped fresh mozzarella
4 tablespoons freshly grated Parmesan cheese

Instructions

Pare the rind from the pancetta and cut the meat into a small dice.
In a large sauté pan set over medium heat, cook and stir the pancetta until it starts to get crisp around the edges.
Add the oil to the pan.
Put the garlic through a garlic press into the pan.
Add the tomatoes and peas.
Raise the heat and bring the sauce to a boil.
Reduce the heat and simmer the sauce, breaking up the tomatoes with a fork or spoon.
Add the rigatoni to the pan with the tomatoes.
Immediately add the mozzarella and toss to combine.
Divide the pasta among four heated pasta bowls.
Sprinkle 1 tablespoon of Parmesan cheese over each serving.

The post Rigatoni al Filo di Fumo appeared first on Pizza Today.

Bucatini Carbonara

Denise Greer — Sat, 01 Mar 2014 00:01:23 +0000

Bucatini Carbonara

Author: Pizza Today

Recipe type: entrees

Ingredients

One package, or one hand full of bucatini (this should be about 13 to 15 ounces of dry pasta)
Five ounces of guanciale (cured pork jowl) or four slices of thick-cut bacon.
One tablespoon extra-virgin olive oil
Five egg yolks, beaten
Four ounces grated Pecorino-Romano cheese
Coarsely ground pepper
Hot pasta water as needed

Instructions

Cook the bucatini in a large pot of water with 2 tablespoons of sea salt. This should take 11 to
minutes.
While the pasta has been in the boiling water 6 minutes, cut the guanciale into small lardon, (small, oblong chunks) and place in a pan on medium high heat with the extra virgin olive oil. Stir often.
Drain pasta and put into a colander reserving some pasta water.
When the guanciale is browned, crack 4 turns of black pepper in the pan then take the pan off the heat, add the bucatini and stir in the Pecorino slowly, then immediately add the egg.
Continue stirring adding small amounts of pasta water (or not) to form a thick sauce.
This dish can be best dressed with sliced raddichio or endive as a nice crunchy, bitter foil to the creaminess.
Serve immediately.

The post Bucatini Carbonara appeared first on Pizza Today.

Penne Carbonara

Scott Wiener — Wed, 19 Feb 2014 12:45:00 +0000

Penne Carbonara

Author: Pizza Today

Recipe type: entrees

Ingredients

2 tablespoons butter
1 small red onion, chopped
1 small yelllow onion, chopped
4 ounces portobello mushrooms, chopped
4 cloves garlic, rinsed
7 ounces bacon, cooked & crumbled into large pieces
12 ounces chicken breast, grilled & sliced
2 cups heavy cream
¼ cup Romano cheese
¼ cup Asiago cheese
Salt & pepper, to taste
16 ounces penne

Instructions

Sauté onions, mushrooms & garlic in butter until ingredients are soft & yellow onions are translucent.
Add bacon & chicken, then add heavy cream.
Bring mixture to a boil, then begin cooking penne separately.
Add cheese, salt & pepper.
Stir & let simmer 2-3 mins.
Drain penne, then add it to the Carbonara mixture & coat with sauce.
Serve.

The post Penne Carbonara appeared first on Pizza Today.

Sausage-stuffed Ravioli with Basil Cream Sauce

Scott Wiener — Wed, 19 Feb 2014 12:40:00 +0000

Sausage-stuffed Ravioli with Basil Cream Sauce

Author: Pizza Today

Recipe type: entrees

Ingredients

3 tablespoons butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
4 basil leaves, chiffonade
½ tablespoon green chilies, chopped
2 cups heavy cream
½ cup Pecorino Romano cheese, grated
1 medium tomato, diced
⅔ cup crimini mushrooms, sliced
Sausage ravioli
Salt & pepper to taste

Instructions

Warm pan to medium-high heat.
Add butter.
Once melted, add onions, garlic & peppers.
Saute until onion is translucent.
Add mushrooms, tomatoes and basil to pan; continue to saute 1-2 minutes.
Add cream to pan.
Bring to a simmer and hold for 2-3 minutes.
Add grated cheese, stirring to incorporate.
Add pasta and toss to coat.
Cook 2 minutes, stirring constantly until pasta is warmed through.
Serve on heated plate and garnish with basil leaves.

The post Sausage-stuffed Ravioli with Basil Cream Sauce appeared first on Pizza Today.

Tomato & Arugula Pasta

Scott Wiener — Mon, 27 Jan 2014 10:40:00 +0000

Tomato & Arugula Pasta

Author: Pizza Today

Recipe type: entrees

Ingredients

12 cups fresh summer tomatoes, any variety, diced ½-inch
4 teaspoons garlic, minced
1 tablespoon salt
1 teaspoon ground black pepper
⅔ cup extra virgin olive oil
7 ounces cooked cavatappi or orrechiette pasta
1 cup arugula (or spinach), washed and dried
1 ounce ricotta salata, crumbled (can be substituted with grated Parmesan)

Instructions

Combine tomatoes, garlic, salt, pepper and olive oil.
Refrigerate until needed, up to two days.
Re-heat cooked pasta in vegetable stock or water.
Wilt arugula in saute pan.
Drain pasta, then immediately toss with sauce and arugula.
Sprinkle with cheese and serve.

The post Tomato & Arugula Pasta appeared first on Pizza Today.

Stuffed Shells

Scott Wiener — Tue, 07 Jan 2014 12:09:00 +0000

Stuffed Shells

Author: Pizza Today

Recipe type: entrees

Ingredients

12 jumbo pasta shells
2 cups ricotta cheese
1 cup shredded mozzarella
½ teaspoon each salt & pepper
1 large egg, lightly beaten
2 teaspoons dried oregano, crumbled
½ cup grated Parmesan

Instructions

In a large pot of boiling water, cook pasta shells until they are not quite al dente (they will finish cookin gin the oven).
Drain.
Set cooked shells on paper toweling to dry. (Shells can be cooked several hours ahead.)
In a mixing bowl, combine ricotta, mozzarella, salt, pepper, egg & oregano.
Whip with a large spoon until smooth.
Refrigerate if not using at once.
Spoon a generous amount of the cheese mixture into each cooked shell, mounding filling slightly higher than the shell itself.
If making portions to order, spread some warm marinara or meat sauce across the bottom of a baking dish.
Put 3 of the stuffed shells on top of the sauce.
Sprinkle some of the Parmesan over each shell.
Bake, uncovered, until sauce begins to bubble. Serve with additional sauce over the top of on the side.

The post Stuffed Shells appeared first on Pizza Today.

Baked Capellini with Fresh Ricotta

Scott Wiener — Mon, 23 Dec 2013 13:46:00 +0000

Baked Capellini with Fresh Ricotta

Author: Pizza Today

Recipe type: entrees

Ingredients

• 1 tablespoon salt
• 1 pound dried capellini
• 4 cups Besciamella Sauce
• 9 teaspoons grated Parmigiano-Reggia- no, divided
• Salt and pepper
• 4 large eggs, beaten and strained 3 tablespoons whole milk
• ¾ cup fresh whole-milk ricotta

Instructions

Preheat oven to 375 F.
Lightly grease a 13- by 9- by 2-inch baking dish with butter.
In a covered pasta pot over high heat, bring water to a boil.
Add salt and capellini.
Cook, uncovered, until pasta is almost al dente.
Scoop out about 1 cup of the pasta cooking water and set aside.
Drain pasta.
In a large sauté pan over low heat, combine ⅓ cup reserved pasta water and 2 cups of Besciamella sauce.
Simmer.
Add capellini and, using pasta tongs, toss to coat evenly.
Add 3 tablespoons of Parmigiano-Reggiano and toss.
Season with salt and pepper.

The post Baked Capellini with Fresh Ricotta appeared first on Pizza Today.

Rigatoni with Chicken & Ricotta

Scott Wiener — Mon, 16 Dec 2013 10:28:00 +0000

Rigatoni with Chicken & Ricotta

Author: Pizza Today

Recipe type: entrees

Ingredients

1 pound rigatoni
½ cup chopped pancetta
⅓ cup extra-virgin olive oil
½ cup finely chopped onion
2 boneless, skinless, chicken breast halves, sliced into ¼-inch strips
1-1/2 cups part-skim ricotta cheese
½ cup chopped fresh basil
1 cup grated Parmesan cheese
½ teaspoon salt
Freshly ground pepper, to taste

Instructions

Cook pasta in 5-6 quarts of boiling, salted water until al dente.
Just before pasta has finished cooking, scoop about 1 cup of water out of the pot.
Scoop out the pasta & reserve, but keep the water in which the pasta was cooked warm.
Meanwhile, in a large saute pan, cook the pancetta over medium-high heat, stirring, until the fat is rendered and it is slightly crisp.
Add olive oil, onion and chicken to the saute pan.
Cook & stir until the onion is soft & the chicken is cooked through, about 8 minutes.
Keep warm, over low heat.
In a large pasta serving bowl or mixing bowl, combine the ricotta, basil, Parmesan, salt and pepper.
Add pasta to the bowl with the ricotta mixture.
Add onion and chicken mixture. Add a small amount of the reserved pasta water, just enough to make a loose "sauce."
Toss to combine.
Portion.
Serve.

The post Rigatoni with Chicken & Ricotta appeared first on Pizza Today.

Farfalle Pasta with Artichoke Hearts and Tomatoes

Scott Wiener — Fri, 13 Dec 2013 12:04:00 +0000

Farfalle Pasta with Artichoke Hearts and Tomatoes

Author: Pizza Today

Recipe type: entrees

Ingredients

10-12 ounces farfalle (bowtie) pasta cooked al dente, drained, kept warm
2 tablespoons extra-virgin olive oil
2 cloves garlic, pressed
2 cups ground tomatoes or canned plum tomatoes with juices
1 8-ounce package frozen artichoke hearts, thawed, cut in half
2 teaspoons dried oregano
2 teaspoons dried basil
1 cup roasted red bell peppers, cut into strips
¼ cup grated Parmesan cheese

Instructions

In a large sauté pan set over medium-high heat, heat the olive oil for 2 minutes.
Add garlic and cook until it just begins to take on some color.
Add tomatoes artichoke hearts, oregano and basil.
Turn heat down to simmer.
Simmer sauce for about 20 minutes to reduce.
Add bell peppers.
Add cooked pasta.
Bring to a gentle simmer.
Divide among four heated pasta bowls.
Sprinkle on some Parmesan.
Serve at once.

The post Farfalle Pasta with Artichoke Hearts and Tomatoes appeared first on Pizza Today.

Egg Poached in Red Sauce

Denise Greer — Tue, 10 Dec 2013 09:00:40 +0000

Egg Poached in Red Sauce

Author: Pizza Today

Recipe type: entrees

Courtesy of William Manzo, Jr. Federal Hill Pizza, Warren, RI

Ingredients

8 ounces marinara sauce
1 ounce fresh basil
1 large egg
3 ounces pancetta
1½ ounces extra-virgin olive oil
1 ounce Pecorino-Romano cheese
1 thick slice of rustic focaccia bread

Instructions

Place 1 ounce of extra virgin olive oil in sauté pan.
Heat the pan and then place finely cut pancetta in the pan.
Reduce down until the pancetta is cooked lightly (not as well done as American bacon).
Place red sauce in pan after pancetta is complete.
Cook red sauce for 4 minutes at medium heat.
When the red sauce is lightly bubbling, crack the egg open and place it in the middle of the red sauce so that the red sauce is actually poaching the egg.
When the egg is cooked, pour the red sauce and egg onto the focaccia bread, drizzle the remainder of the olive oil over the egg/sauce combination and place fresh cut basil on top.
Sprinkle with Pecorino-Romano cheese.

The post Egg Poached in Red Sauce appeared first on Pizza Today.

Quick ‘n’ Easy Mac ‘n’ Cheese

Scott Wiener — Tue, 20 Aug 2013 04:00:00 +0000

Quick 'n' Easy Mac 'n' Cheese

Author: Pizza Today

Recipe type: entrees

Ingredients

12 ounces elbow macaroni, cooked, drained, held
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 teaspoon dry mustard
¾ cup milk
1½ cups grated mild or sharp cheddar

Instructions

Melt the butter over medium heat.
Add the flour and whisk into the butter.
Add the dry mustard.
Cook for abut 2 minutes.
Add the milk and continue to cook and whisk for about 4 minutes, or until the mixture thickens.
Fold in the cheese and stir with a spoon until the cheese melts.
Stir in the cooked macaroni and combine thoroughly.
Can now be portioned for individual servings.
Sprinkle some toasted fresh breadcrumbs on top before serving.
COOK'S NOTE: This recipe goes together fast, and no baking is needed so it's perfect for a Kids' menu.

The post Quick ‘n’ Easy Mac ‘n’ Cheese appeared first on Pizza Today.

Spaghetti and Meatballs

Scott Wiener — Tue, 20 Aug 2013 04:00:00 +0000

Spaghetti and Meatballs

Author: Pizza Today

Recipe type: entrees

Ingredients

MEATBALLS (sauce recipe below in Instructions area)
½ pound ground pork
1 pound lean ground beef
1 cup cubed day-old Italian bread
½ cup milk
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
⅛ teaspoon each, salt & pepper
¼ cup minced parsley
¼ cup Romano cheese
1 large egg, lightly beaten

Instructions

In a large sauce saucepan, warm the olive oil for 1 minute.
Add the onion and garlic.
Cook & stir for 3 miutes.
Add the tomato puree, plum tomatoes, oregano and basil.
Bring the sauce to a simmer.
Reduce the heat.
Add the cooked meatballs to the sauce.
Simmer the sauce for 35 to 40 minutes.
Add salt & pepper.
TO FINISH
Cook 1-1/2 pounds spaghetti until it is al dente.
Drain well.
Plate the pasta and lightly ladle some of the sauce over the pasta.
Arrange meatballs (2 per bowl) alongside pasta.
Serve with grated Parmesan cheese on the side.

Spaghetti and Meatballs

Author: Pizza Today

Recipe type: entrees

Ingredients

SAUCE
2 tablespoons olive oil
12 cup chopped yellow onion
2 cloves garlic, minced
1 28-ounce can tomato puree or all-purpose ground tomatoes
1 can Italian-style plum tomatoes, drained and crushed by hand
1 teaspoon each dried oregano and dried basil
Salt and pepper to taste

The post Spaghetti and Meatballs appeared first on Pizza Today.

Baked Spaghetti with Bechemel Sauce

Scott Wiener — Thu, 01 Nov 2012 04:00:00 +0000

Baked Spaghetti with Bechemel Sauce

Author: Pizza Today

Recipe type: entrees

Ingredients

1 cup ricotta cheese
1 egg, slightly beaten
1 cup Parmesan cheese (or Parmesan Reggiano), divided
Marinara sauce
12 ounces spaghetti, cooked tender
1 cup grated mozzarella cheese, divided
½ cup béchamel sauce

Instructions

In a bowl, stir ricotta cheese, egg and ¾ cup Parmesan cheese.
In a baking dish, layer cooked spaghetti, half of the ricotta cheese mixture and ⅓ cup mozzarella cheese.
Repeat with one more layer.
Drizzle with béchamel sauce and top casserole with remaining mozzarella and Parmesan cheeses.
Bake at 450 for 25 minutes or until cheese is melted and bubbly.
Cook’s notes: You can use a Bolognese sauce with this recipe, or advertise it as vegetarian. Watch baking times, since your pizza oven is likely to bake at different temperatures.

The post Baked Spaghetti with Bechemel Sauce appeared first on Pizza Today.

Pasta with Gorgonzola Cream Sauce

Scott Wiener — Tue, 31 Jul 2012 04:00:00 +0000

Pasta with Gorgonzola Cream Sauce

Author: Pizza Today

Recipe type: entrees

Serves: Serves 4 as a first course

Ingredients

2 tablespoons unsalted butter
1 cup whipping cream
2 ounces (½ cup) Gorgonzola cheese, crumbled
½ cup freshly grated Parmesan cheese 8-12 ounces cooked short pasta (gnocchi, rigatoni, penne)

Instructions

In a large sauté pan set over medium heat, melt the butter (do not brown).
Add the whipping cream and raise the heat to medium-high.
Add the Gorgonzola and bring the sauce to a steady simmer to reduce slightly (about 3 minutes) while creaming the small
crumbles of Gorgonzola into the sauce with the back of a wooden spoon.
Remove the sauté pan from the heat.
Transfer cooked pasta to the sauté pan and set the pan over medium heat.
Toss the pasta to coat with the sauce.
Add the Parmesan and toss again.
Serve at once.

The post Pasta with Gorgonzola Cream Sauce appeared first on Pizza Today.

Calzone

Scott Wiener — Thu, 19 Jul 2012 04:00:00 +0000

Calzone

Author: Pizza Today

Recipe type: entrees

Serves: Serves 1

Ingredients

5½ cups (one 3 lb. container) Ricotta Tenera®, Sopraffina® or Dolce
5½ cups (2.15 lb.) Grande Mozzarella cheese, shredded
¾ cup (3.25 oz.)Grande Romano cheese, grated
⅓ cup (.67 oz.) Parsley, fresh, minced
⅓ cup (.67 oz.) Black pepper, freshly ground
7-inch circles Pizza dough
5½ cups (2.15 lb) Italian sausage, crumbled, fully cooked
5½ cups (2.15 lb) Pizza vegetable toppings (green and red bell pepper, black olives, onion) fresh, sliced thin
4 Eggs, large, beaten with ¼ cup water
Grande Romano cheese, grated, as needed
Parsley, fresh, minced as needed

Instructions

The perfect, portable pizza is easy to make and an instant customer favorite.
Perfect for dining in or eating on the run (it is the ideal hand held pie), calzones are easily made with the ingredients you already have on hand.

The post Calzone appeared first on Pizza Today.

Fettuccine Alfredo

Denise Greer — Thu, 01 Mar 2012 16:56:45 +0000

Fettuccine Alfredo

Author: Pizza Today

Recipe type: entrees

Serves: 4 servings

Ingredients

1¾ cups heavy cream, divided
6 tablespoons unsalted butter
8 ½ ounces grated Parmesan cheese
1 teaspoon kosher salt
Cracked black pepper to taste

Instructions

Combine 1¼ cups cream with the butter in a large sauté pan.
Heat over a low flame, whisking until the butter melts and the cream comes to a slow simmer.
Remove the pan from the heat.
Boil the pasta until slightly undercooked (it will continue to cook while you finish the sauce).
Drain the pasta and add it to the pan (do not rinse it).
Add the remaining ingredients.
Heat the pasta and sauce over a low flame, tossing gently, until the cheese melts and incorporates into the sauce and the sauce thickens, about 1-2 minutes.
If holding, right before service, add a touch more cream to loosen.

The post Fettuccine Alfredo appeared first on Pizza Today.

Hot Sauce & Bourbon Scented Apple, Scallion, & Rosemary Jus for Poultry

Scott Wiener — Mon, 14 Nov 2011 04:00:00 +0000

Hot Sauce & Bourbon Scented Apple, Scallion, & Rosemary Jus for Poultry

Author: Pizza Today

Recipe type: entrees

Ingredients

3 lb. turkey (or chicken)
½ cup grape seed oil
6 garlic cloves, roughly chopped
2 onions, roughly chopped
4 stalks celery, roughly chopped
3 carrots, roughly chopped
18 apples, roughly chopped
2 bunches scallions, roughly chopped
24 black peppercorns
6 bay leaves
3 cups Texas Pete® Original Hot Sauce
1 cup bourbon
½ cup tomato puree
3 qts. chicken stock
2 cups veal demi glace
½ bunch rosemary, finely chopped
2 tsp. kosher salt
Apple, julienne, for garnish
Scallion, finely chopped, for garnish

Instructions

Preheat oven to 425.
In roasting pan, toss turkey (or chicken) bones with ¼ cup grape seed oil.
Roast until toasted & deep golden in color, about 30-35 minutes.
Remove from oven & reserve bones.
In large braising pan, over medium heat, add remaining
/4 cup grape seed oil until hot, but not smoking.
Add garlic, onions, celery, carrots, apples, & scallions - cook until deep golden in color - 18-20 minutes.
Add peppercorns & bay leaves - cook additional 2-3 minutes to release flavorful oils.
Add Texas Pete® Original Hot Sauce, bourbon, & tomato paste - simmer for 8-10 minutes.
Add reserved roasted bones, apple cider, chicken stock, & veal demi glaze - bring to a boil. Reduce heat to low & simmer until reduced by ½ - 2 to 2½ hours. Strain.
Return to jus to braising pan & continue to simmer for 8-10 minutes.
Remove from heat - add rosemary, salt, apple, & scallion.

The post Hot Sauce & Bourbon Scented Apple, Scallion, & Rosemary Jus for Poultry appeared first on Pizza Today.

Texas Pete® Turkey Hot Brown

Scott Wiener — Mon, 14 Nov 2011 04:00:00 +0000

Texas Pete® Turkey Hot Brown

Author: Pizza Today

Recipe type: entrees

Ingredients

Biscuit Ingredients:
4 cups flour
4 teaspoons baking powder
3 tablespoons fresh parsley
3 tablespoons fresh chives
1 teaspoon granulated garlic
1 teaspoon salt
8 tablespoons butter, COLD!
1½ cups milk Cheddar cheese, shredded

Instructions

Biscuit Preparation: Preheat oven to 400 F.
Lightly oil a baking sheet pan & reserve. Sift flour, add baking powder, herbs, garlic & salt — sift again.
Cut in COLD butter.
Turn out on floured board & lightly knead for 1 minute — incorporating shredded cheddar cheese. Roll ½ inch thick and cut with floured biscuit cutter — or drop by large spoonfuls on the sheet pan.
Bake 10-12 minutes, until golden brown.

Texas Pete® Turkey Hot Brown

Author: Pizza Today

Recipe type: entrees

Ingredients

Hot Brown Ingredients
Cheddar & chive biscuits, cut in half (see recipe)
Turkey, roasted & sliced Roma tomatoes, cut in half, slow roasted 25-30 minutes
Bacon, thick-cut, cooked until crispy
Swiss cheese
Texas Pete® Mornay Sauce (see recipe)
Parmesan cheese
Parsley, fresh, chopped
Scallions, bias cut

Instructions

Hot Brown Preparation:
Split cheddar & chive biscuits in half.
Place on baking sheet pan. Start to "build" the hot brown: stack roasted & sliced turkey atop biscuit, then add 3-4 pieces roasted roma tomatoes, add 2 pieces bacon, & finish with 2 slices Swiss cheese.
Toast in 400 F oven for 5-6 minutes.
Remove from oven & using a spatula, carefully transfer to dinner plate.

Texas Pete® Turkey Hot Brown

Author: Pizza Today

Recipe type: entrees

Ingredients

Mornay sauce Ingredients:
3 tablespoons butter
3 tablespoons flour
salt and pepper
11/2 cups milk
¼ cup Texas Pete® Original Hot Sauce
½ cup Parmesan cheese
½ cup shredded Swiss cheese

Instructions

Mornay sauce preparation:
Melt butter and sauté onion — 4-5 minutes.
Do not brown. Add flour — combine/stir with wooden spoon.
Cook for 2-3 minutes.
Again do not brown!
Season with salt and pepper.
Add milk & Texas Pete® Original Hot Sauce — whisk to combine. Continue to cook over medium heat until the sauce begins to thicken.
Add/melt cheese.
Adjust seasoning.
adle 2-3 oz. Texas Pete® Mornay Sauce atop your Hot Brown.
Sprinkle/garnish with 1-2 tablespoons Parmesan cheese, ½ tablespoon fresh parsley, & ½ tablespoon chopped scallions.
Shake/drizzle with Texas Pete® Original Hot Sauce.
Enjoy!

The post Texas Pete® Turkey Hot Brown appeared first on Pizza Today.

Fettuccine with Shrimp and Peppers

Denise Greer — Tue, 01 Nov 2011 09:00:18 +0000

Fettuccine with Shrimp and Peppers

Author: Pizza Today

Recipe type: entrees

Serves: 4 servings (scale up in direct proportion)

Ingredients

¼ cup olive oil
1 cup each red, green and yellow bell peppers cut into ¼-inch strips
8 ounces fettuccine pasta
2 cloves garlic, minced
1 pound medium shrimp (31-35) shelled, deveined and butterflied
¼ teaspoon crushed red pepper flakes
½ cup torn fresh basil

Instructions

In a sauté pan large enough to hold all the pasta after it has been cooked, warm the olive oil over medium heat for 1 minute.
Add the bell peppers.
Cook and stir for 2 to 3 minutes.
Reduce the heat to medium.
Cover the pan and cook for about 2 to 3 more minutes to soften the peppers.
Meanwhile, cook the pasta in boiling salted water until it is barely al dente.
Drain, reserve and keep warm.
Add the garlic and the shrimp to the sauté pan with the peppers.
Cook and stir for 3 to 4 minutes, or until the shrimp just begins to turn pink (the shrimp should be barely done).
Add the red pepper flakes and basil.
Add the reserved pasta to the sauté pan.
Cook and stir for 1 minute to incorporate the flavors.
Portion into heated pasta bowls and serve at once.

The post Fettuccine with Shrimp and Peppers appeared first on Pizza Today.

Fettuccine Primavera

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Fettuccine Primavera

Author: Pizza Today

Recipe type: entrees

Ingredients

6 tablespoons unsalted butter
2 tablespoons flour
1 cup heavy cream
¼ pound crumbled Gorgonzola cheese
¼ pound grated Fontina cheese
¼ cup grated Parmesan cheese
¼ cup chicken broth or stock
Salt and freshly ground pepper to taste

Instructions

In a heavy saucepan, melt the butter over low heat.
Add the flour and cook and stir for 2 minutes, until the mixture froths. Do not let brown too much.
Add the heavy cream slowly in a steady cream and continue to mix thoroughly while the mixture comes to a boil.
Boil for 1 minute, stirring constantly, to thicken the mixture.
Lower the heat to medium.
Add the Gorgonzola, Fontina and Parmesan cheese.
Cook and stir until all the cheese has melted.
Add the chicken broth and salt and pepper to taste.
To the sauce add one or more of the following cooked vegetables, zucchini, yellow squash, peas, broccoli, mushrooms—about 1 ½ cups total
Pour the sauce over ¾ pound cooked fettuccine.
Serve with grated Parmesan cheese on the side.

The post Fettuccine Primavera appeared first on Pizza Today.

Moussaka

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Moussaka

Author: Pizza Today

Recipe type: entrees

Ingredients

2 pounds lean ground lamb
1 minced onion
3 cloves minced garlic
1 large can diced tomatoes in puree
½ cup red wine
1 tablespoon chopped parsley
1 teaspoon salt
½ teaspoon black pepper
1 large or 2 small eggplants
2 cups vegetable oil
1 stick butter
⅓ cup flour
3 cups milk
Salt and pepper to taste
1 cup Parmesan cheese

Instructions

Preheat oven to 375F.
Place onion, garlic and lamb in a saucepan then cook for 4 to 5 minutes until browned.
Add tomatoes in puree, wine, parsley, thyme, salt an pepper.
Bring to a boil and simmer for 15-20 minutes.
Meanwhile, fry sliced eggplant in batches in the oil for 3-4 minutes, until golden.
Drain on absorbent kitchen paper and set aside.
Melt butter in a saucepan, then add flour and cook for 1 minute.
Remove from the heat and gradually whisk in the milk.
Return to heat and cook, stirring continuously until thick and smooth.
Add salt and pepper and half the cheese.
Lay ⅓ of the eggplant in an oven-proof casserole and spoon over ½ the meat mixture.
Repeat the layers, finishing with a layer of eggplant.
Spoon the white sauce over the eggplant and sprinkle with the remaining cheese.
Bake in the preheated oven for 40 minutes until golden brown.

The post Moussaka appeared first on Pizza Today.

Pasta with Four-Cheese Cream Sauce

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Pasta with Four-Cheese Cream Sauce

Author: Pizza Today

Recipe type: entrees

Ingredients

3 tablespoons unsalted butter
1½ cups heavy whipping cream
1ounces mascarpone cheese
3 ounces Gorgonzola cheese, crumbled
4 ounces Asiago cheese, shredded
½ cup grated Parmesan cheese
Salt and freshly ground pepper, to taste

Instructions

In a large saute pan, set over medium heat, melt the butter - but do not let it brown.
Add the whipping cream.
Simmer for about 4 minutes to reduce slightly, then add mascarpone, Gorgonzola and Asiago.
Cook and stir to blend and melt.
Add the Parmesan.
Salt and pepper to taste.
Add sauce to cooked pasta and serve.

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Ragu Bolognese

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Ragu Bolognese

Author: Pizza Today

Recipe type: entrees

Ingredients

3 tablespoons olive oil
2 cloves garlic, crushed
1 cup diced celery
1 cup diced carrots
1 cup diced onions
¾ pound ground chuck
½ pound ground pork (or ½ pound Italian sausage casing removed)
1 cup red wine (inexpensive Chianti or valpolicella)
1 No. 20 can plum tomatoes, drained, tomatoes coarsely chopped
1 cup chicken stock or broth
2 tablespoons dried oregano
2 tablespoons dried basil
½ teaspoon sugar
Salt and freshly ground pepper to taste

Instructions

In a heavy pot over medium-high heat, warm the olive oil.
Add the garlic and stir until the garlic turns golden brown.
Add the celery, carrots and onion.
Raise the heat to high.
Stir and cook for 3 to 4 min. to soften the vegetables.
Add the wine. Boil rapidly to cook off the wine (w to 3 min.).
Reduce the heat to medium-high and add the ground chuck and the pork.
Stir and cook until the meat is no longer pink (about 4 min.).
Add the tomatoes, chicken stock, oregano, basil and sugar.
Bring the sauce to a boil.
Reduce the heat and simmer for 1 hour, stirring occasionally.
Taste for salt and pepper.

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Ziti Puttanesca

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Ziti Puttanesca

Author: Pizza Today

Recipe type: entrees

Ingredients

¾ pound ziti or penne pasta
4 tablespoons extra-virgin oil
1 clove minced garlic
4 cups canned plum tomatoes, drained and coarsely chopped
6 anchovy fillets, rinsed and chopped
12 kalamata (or other oil-cured) olives, pitted and chopped
1 tablespoon balsamic vinegar
2 tablespoons minced flat-leaf parsley
Freshly ground pepper, to taste

Instructions

Cook the pasta in plenty of boiling, salted water until it is al dente.
Drain well and transfer to a large bowl.
Dress the pasta with 2 tablespoons olive oil an toss well to coat.
Put the remaining 2 tablespoons olive oil in a saute pan large enough to hold the pasta.
Over medium-high heat, heat the oil for 1 min.
Add the garlic and saute for one min.
Add the tomatoes and the remaining ingredients.
Cook the sauce at a steady simmer for 30-35 min. or until it has reduced to about 2 cups. (Sauce can be made ahead and refrigerated or held at room temperature for two hours.)
Stir the cooked pasta into the sauce and toss gently for two to three minutes to heat the pasta through. Serve.

The post Ziti Puttanesca appeared first on Pizza Today.

A La Carbonara

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

A La Carbonara

Author: Pizza Today

Recipe type: entrees

Ingredients

1 tablespoon extra virgin olive oil
¼ cup diced raw bacon
¼ cup diced onion
½ teaspoon chopped garlic
½ cup white wine
1 tablespoon chicken stock (or heave cream-optional)
Salt and pepper to taste
1 whole beaten egg
1 tablespoon grated romano
1 tablespoon chopped parley
1 serving spaghetti or spaghettoni

Instructions

Heat the olive oil in a medium skillet and cook the bacon and onion over medium high heat until the onion softened and begins to color.
Add the garlic and cook 1 minute.
Add the wine, turn the heat up high, and boil it down until it flames off and reduces to half.
Add the chicken stock or cream and season with salt and pepper.
Remove the pan from the heat and stir in the egg, romano, and parsley quickly.
Toss in the pasta and mix well to make sure the pasta strands are well coated.

The post A La Carbonara appeared first on Pizza Today.

Chicken and Spinach Ravioli using Wonton Skins

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Chicken and Spinach Ravioli using Wonton Skins

Author: Pizza Today

Recipe type: entrees

Ingredients

12 ounces fresh spinach
1 pound chicken breast, cooked and finely chopped
½ cup finely chopped roasted red peppers
¼ cup freshly grated Parmesan cheese
Salt and freshly ground pepper, to taste
About ½ package 3-inch wonton skins

Instructions

Cook the spinach in a small amount of water.
Drain and pat dry.
In a mixing bowl, combine the spinach, roasted red peppers and Parmesan cheese.
Add salt and pepper.
Form the ravioli by laying half of the wonton skins on a sheet pan.
Brush the wonton liberally with water.
Put about 1 heaped tablespoon of the filling on each of the skins.
Place the other skins over the filling, and press down firmly with your fingertips to seal the edges. Run a pastry cutter around all sides to further seal the ravioli.
Freeze as directed above, or hold in the cooler for that day's orders.

The post Chicken and Spinach Ravioli using Wonton Skins appeared first on Pizza Today.

Fettuccine with Fresh Tomatoes & Arugula

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Fettuccine with Fresh Tomatoes & Arugula

Author: Pizza Today

Recipe type: entrees

Ingredients

¾ cup balsamic vinear
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
½ cup chopped red onions
8 ripe tomatoes (about 3 pounds) cored, seeded, cut into bite-size pieces
1-1/2 cups tightly packed, chopped or torn, arugula
Salt & freshly ground pepper to taste
1 pound fettuccine
1 cup grated Parmesan

Instructions

In a large mixing bowl, whisk together vinegar and olive oil.
Add garlic, onion, tomatoes and arugula.
Add salt & pepper. (The recipe can be made to this point & held at room temperature for several hours,)
Cook the pasta until it is perfectly al dente.
Drain well.
Working quickly, add the pasta to the tomato arugula mixture.
Toss to combine.
Divide pasta into serving portions.
Top each portion with an equal amount of Parmesan cheese.

The post Fettuccine with Fresh Tomatoes & Arugula appeared first on Pizza Today.

Italian Sausage

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Italian Sausage

Author: Pizza Today

Recipe type: entrees

Ingredients

2 pounds ground pork (70/30 lean to fat ratio)
1 tablespoon salt
2 tablespoons ground fennel seeds
1 tablespoon sweet paprika
1 tablespoon finely minced fresh garlic
1 tablespoon black pepper
2 tablespoons red wine vinegar

Instructions

Mix all the ingredients together and you have Italian sausage!
You can refrigerate it, covered, up to 3 days.
It seems to get better with a little aging, at least overnight.
The red wine vinegar in this recipe gives the sausage a bit more moisture along with an interesting taste kick.

The post Italian Sausage appeared first on Pizza Today.

Orecchiette Carbonara

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Orecchiette Carbonara

Author: Pizza Today

Recipe type: entrees

Ingredients

6 strips Applewood smoked bacon - diced
1 tablespoon fresh chopped garlic
½ teaspoon granulated garlic
2 teaspoons extra virgin olive oil
1 fresh egg
2 tablespoons Romano
2 ounces heavy cream
9 ounces orecchiette pasta
Pinch of salt
Pinch of fresh ground black pepper
1 ounce fresh mushrooms
1 ounce carrots, diced fine
1 ounce peas
2 ounces cream sherry

Instructions

Saute diced bacon, garlic and olive oil in a pan until slightly browned.
In a separate mixing bowl, whisk egg, Romano, cream, salt and pepper.
Set aside.
Heat pasta in boiling water then drain thoroughly.
Add pasta into egg mixture bowl and toss thoroughly.
Return pan with bacon to the heat for about a minute.
Add mushrooms, peas and carrots, then saute until warm.
Add sherry to deglaze.
Ad pasta and egg mix to the pan, then toss to make sure eggs are cooked.
Deglaze with pasta water as needed.
Transfer to serving bowl and grind generous amount of black pepper over the top.

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Pasta with Fresh Mozzarella, Spinach, and Sun-dried Tomatoes

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Pasta with Fresh Mozzarella, Spinach, and Sun-dried Tomatoes

Author: Pizza Today

Recipe type: entrees

Ingredients

¾ pounds fusilli or rontini pasta
½ cup of sun-dried tomatoes in oil chopped
½ pound fresh spinach, washed, stemmed, patted dry and chopped coarse
6 dead-ripe plum tomatoes, chopped
⅓ cup extra-virgin olive oil
Salt to taste
Freshly ground pepper to taste
1 pound fresh mozzarella, cut into bite-sized pieces.

Instructions

Bring the water to a boil in a large pot, add salt and cook pasta until al dente.
Drain well, and rinse under cold water and set aside.
In a large serving bowl, cooked pasta, sun-dried tomatoes, spinach tomatoes and olive oil.
Add salt and pepper to taste.
Add fresh mozzarella.
Toss to combine.

The post Pasta with Fresh Mozzarella, Spinach, and Sun-dried Tomatoes appeared first on Pizza Today.

Spaghettini with Tomatoes and Basil

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Spaghettini with Tomatoes and Basil

Author: Pizza Today

Recipe type: entrees

Ingredients

¼ cup extra-virgin olive oil
2 cloves garlic, crushed
3 cups canned plum tomatoes with juices
¾ cup torn fresh basil leaves
1 pound spaghettini

Instructions

In a sauté pan large enough to hold all of the pasta after it has been cooked, brown (lightly, do not burn) the garlic.
Add the tomatoes and chop them coarsely, or crush by hand, before using them.
Simmer the sauce over medium high heat to reduce the liquid. This will take about 20 minutes. Meanwhile, cook the pasta in plenty of boiling salted water until it is al dente.
Drain.
Toss the cooked pasta with the tomato sauce.
Add the fresh basil leaves.
Toss again.
Serve.
Cook's Note: Serving grated Parmesan on the side is highly recommended.

The post Spaghettini with Tomatoes and Basil appeared first on Pizza Today.

Aglio I Olio

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Aglio I Olio

Author: Pizza Today

Recipe type: entrees

Ingredients

2 tablespoons extra virgin olive oil
1 pinch hot pepper flakes (optional)
1 teaspoon chopped garlic
Salt and pepper to taste
1 tablespoon chopped parsley
1 tablespoon grated romano or parmesan
1 serving spaghetti

Instructions

Heat the olive oil and hot pepper in a medium skillet, add the garlic and cook until it begins to turn translucent- don't let it color.
Season the sauce with salt and pepper to taste.
Toss with well drain pasta and mix in the parsley and grated cheese at the last moment.

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Chicken Cacciatore

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Chicken Cacciatore

Author: Pizza Today

Recipe type: entrees

Ingredients

½ cup olive oil
4 pounds onions, sliced
1 cup garlic
1 quart dry red or white wine
8 (3-3 ½ pound) whole chickens, skinned and quarted
¼ oregano leaves
1 tablespoon hot pepper flakes
3 #10 cans concentrated crushed tomatoes
Salt and pepper

Instructions

Heat the oil in 1 large or 2 medium rondos and cook the onions over medium heat for about 20 minutes, or until they begin to soften and color.
Add the garlic and cook 2 minutes, or until it begins to turn light gold.
Pour in the wine.
Add the chicken pieces, oregano, hot pepper, tomatoes, salt and pepper, and stir well to combine.
Bring to a simmer over medium heat and cook stirring from time to time for 1½ -2 hours or until the chicken is tender.
Let cool off until you can handle the chicken.
Pour off any remaining sauce into a bowl.
Separate the bones from the meat into ½-inch pieces and add back to sauce.
Topping suggestion: build a pizza with a tomato and cheese base, top with the chicken sauce, cooked sliced mushrooms and some grated Parmesan and Romano.

The post Chicken Cacciatore appeared first on Pizza Today.

Five Cheese Bake

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Five Cheese Bake

Author: Pizza Today

Recipe type: entrees

Ingredients

5 pounds ziti noodles
1-1/4 pounds Swiss cheese
1-1/4 pounds mozzarella cheese
1-1/4 pounds provolone cheese
3 pounds ricotta cheese
2 pounds sour cream
1 quart heavy cream
8 ounces Parmesan cheese grated, divided
¼ ounce salt
1 teaspoon white pepper
½ cup fresh parsley chopped
2 teaspoons granulated garlic

Instructions

Cook noodles in boiling water 8-1/2 minutes.
Rinse noodles with warm water; place in large bowl.
Shred Swiss, mozzarella and provolone cheeses.
Combine ¾ of the shredded cheese with noodles, set ¼ of cheese aside.
Add remaining ingredients, except 4 ounces Parmesan cheese, to noodle mixture.
Mix together until creamy.
Pour into two 12x20x2-1/2-inch pans.
Sprinkle top of noodle mixture with remaining ¼ shredded cheese mixture and Parmesan.
Bake at 350 F for 25 minutes until golden brown.

The post Five Cheese Bake appeared first on Pizza Today.

Lasagne (A Lot of)

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Lasagne (A Lot of)

Author: Pizza Today

Recipe type: entrees

Ingredients

MEAT SAUCE (Ingredients)
3 tablespoons olive oil
2 cloves garlic, sliced thin
½ cup chopped onion
¼ cup dry red wine
¾ pound sweet Italian sausage, casing removed
¾ pound ground chuck
7 cups all-purpose ground tomatoes
1 teaspoon sugar
2 tablespoons dried oregano
2 tablespoons dried basil
Salt & freshly ground pepper, to taste

Instructions

In a heavy pot, warm the oil over med. heat for 1 min.
Add the garlic & cook & stir until toasty brown.
Remove & discard the garlic.
Add the onion & cook for 3 minutes.
Raise the heat to high. Add the wine & cook it off.
Add the sausage & ground chuck. Break up large pieces.
Cook just until the meat is no longer pink.
Add the tomatoes, sugar, oregano and basil.
Reduce the heat to low and simmer the sauce for 45 min. to 1 hour, stirring occasionally.
Add salt & pepper to taste.
Cool the sauce.
This can be made ahead as needed & kept covered in the cooler. This sauce also works great for any pasta with meat sauce dish.

Lasagne (A Lot of)

Author: Pizza Today

Recipe type: entrees

Ingredients

PASTA AND FILLING (Ingredients)
24 sheets of no-boil lasagne strips (each strip 7 in. x 3-1/2 in.)
4 pounds ricotta cheese drained of excess water
6 extra-large eggs
½ pound grated Parmesan cheese
1-1/4 pounds shredded mozzarella
1 cup chopped flat-leaf parsley
1 tablespoon pepper

Instructions

In a large mixing bowl, combine the ricotta cheese, eggs, Parmesan, ¼-pound of the mozzarella, parsley & pepper.
Stir vigorously to whip and combine.
Set aside (refrigerate, covered, if not using at once).
ASSEMBLY
Preheat oven to 400 F Spread a thin layer of meat sauce over the bottom o a hotel or baking pan that measures 18-in. x 12-in. x 2-1/2- to 3-inch deep.
Lay six pieces of pasta over the sauce.
Top pasta with some of the ricotta filling.
Dab the top of the ricotta with some of the meat sauce.
Add another layer of pasta, another layer of riotta & more sauce.
Continue in this fashion until the pasta is used up.
You will have 4 layers of pasta (the top layer being pasta).
Top the last layer with the remaining 1 cup of mozzarella, sprinkling it on evenly.
Brush some olive oil over aluminum foil to cover the pan.
Cover pan, oil side down.
Bake lasagne in the preheated over for 30 min.
Remove foil and bake for an additional 10 min., or until cheese starts to show light brown speckles.
Remove pan from oven.
Let stand for 10 min. before portioning.
Serve with additional sauce & cheese on the side.
Cook's Note: After lasagne has cooled enough, you can portion it as you wish, wrap it in plastic & foil and refrigerate. To order, reheat and top it with hot meat sauce.

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Pasquale’s Mac & Cheese

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Pasquale's Mac & Cheese

Author: Pizza Today

Recipe type: entrees

Ingredients

6 tablespoons unsalted butter
¼ cup all-purpose flour
4 cups milk
1½ teaspoons dry mustard
⅛ teaspoon cayenne
⅛ teaspoon salt
1 pound cavatappi
¼ pound each of shredded provolone Asiago and mozzarella (about 1 cup of each cheese)
⅓ cup grated Parmesan
1 cup fresh breadcrumbs (or Panko)
1 tablespoon dried oregano, crumbled

Instructions

In a heavy saucepan, melt the butter over medium heat.
Add the flour and cook, whisking, for 3 minutes.
Add the milk in a steady stream, whisking steadily, and bring to a boil.
Add the mustard, cayenne and salt.
Whisk to combine.
Simmer the sauce until it thickens, about 2-3 minutes.
Set aside.
Preheat the oven to 350 F.
Cook the pasta in plenty of boiling salted water until it is still a bit short of al dente (firm actually).
Drain well. Butter in shallow 3- to 4-quart baking dish.
In a large bowl stir together the cooked pasta, the white sauce, provolone, Asiago and mozzarlla.
Transfer the mixture to the buttered bakin gdish.
Smooth off the top.
In a small bowl, combine the Parmesan, breadcrumbs and oregano.
Layer this mixture evenly over the pasta.
Bake in the preheated oven for about 20-25 minutes or until golden and bubblig.
COOK'S NOTE: Instead of baking th mac 'n' cheese in one large baking dish, you can portion (befoe baking) individual servings in smaller baking dishes. Top with the panko or bread crumbs and bake. Reheat to order.

The post Pasquale’s Mac & Cheese appeared first on Pizza Today.

Rigatoni Al Forno Alla Napoletana

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Rigatoni Al Forno Alla Napoletana

Author: Pizza Today

Recipe type: entrees

Ingredients

1 pound rigatoni
2 tablespoons extra virgin olive oil
2 cloves garlic, sliced
3 links mild Italian sausage
1 pound chicken breast, cut into 2-inch pieces
1 green pepper, chopped
1 yellow onion, chopped
4 cups marinara sauce
2 medium potatoes, peeled and cubed
1 can w hole pitted black olives
Salt and pepper, to taste
3 tablespoons fresh oregano
1 pinch crushed red pepper flakes
½ cup diced mozzarella
½ cup diced provolone
½ cup pecorino Romano, grated

Instructions

Cook rigatoni in boiling salted water until just beginning to soften (Stiff, not al dente).
Drain and toss with 1 tablespoon of oil.
Do not rinse.
Set aside.
Heat large pan, add olive oil and garlic.
Then brown sausage and chicken.
Remove and cut sausage links into ½-inch slices.
Add remaining ingredients to a large casserole dish and bake in a preheated 400 F oven until bubbly and potatoes are soft.
Let stand 5 min. before serving.

The post Rigatoni Al Forno Alla Napoletana appeared first on Pizza Today.

Chicken Marsala

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Chicken Marsala

Author: Pizza Today

Recipe type: entrees

Ingredients

¼ cup all-purpose flour for coating
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon dried oregano
4 skinless, boneless chicken breast halves
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms, fresh or canned
½ cup Marsala wine
3 tablespoons chicken stock
Fresh parsley for garnish

Instructions

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano.
Dredge chicken pieces lightly in flour mixture, shaking off excess.
In a large skillet, melt butter and oil over medium heat.
Place chicken breasts in the pan, and lightly brown.
Turn over chicken pieces, and add mushrooms.
Pour in wine and stock.
Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Cook's Note: To cook the breast faster, consider pounding them to a ¼-inch thickness. Place breast between two sheets of wax paper, and pound with kitchen mallet.

The post Chicken Marsala appeared first on Pizza Today.

Four Cheese Lasagna Base

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Four Cheese Lasagna Base

Author: Pizza Today

Recipe type: entrees

Ingredients

3 pounds ricotta (preferably low moisture or “impastata”)
4 eggs; beaten
1 pound mozzarella, shredded
1⅔ cups Parmesan, grated
½ cup romano, grated
1 teaspoon ground nutmeg
1 teaspoon pepper
¼ cup fresh parsley, finely chopped

Instructions

Combine ricotta, eggs, mozzarella, parmesan, romano, nutmeg, salt and pepper until well blended.
Fold in the parsley.

The post Four Cheese Lasagna Base appeared first on Pizza Today.

Linguine Vongole

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Linguine Vongole

Author: Pizza Today

Recipe type: entrees

Ingredients

1 tablespoon olive oil
4 cloves garlic, thiny sliced
1 dozen cockle clams
1 dozen Manila clam
2 ounces dry white wine
1 ounce Roma tomato, diced
Salt and pepper to taste
3 ounces linquine pasta
1 tablespoon parsley, chopped

Instructions

Heat olive oil in a saute pan.
Add garlic and saute over medium heat until golden brown.
Add clams and toss with garlic.
Next, ad wine and reduce by half, then add tomatoes, salt and pepper, to taste.
Prepare linguine al dente.
Drain and toss pasta in sauce.
Top with chopped parsley.

The post Linguine Vongole appeared first on Pizza Today.

Pasta all’ Amatriciana

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Pasta all' Amatriciana

Author: Pizza Today

Recipe type: entrees

Ingredients

8 ounces guanciale, pancetta or good bacon, thinly sliced
1 tablespoon virgin olive oil
1 medium onion, minced
6 ripe Roma tomatoes, peeled, seeded, and sliced into thin strips
1 ½ teaspoon hot red pepper flakes
Salt to taste
16 ounces dried linguine, spaghetti, or other thin pasta
4 ounces freshly grated Pecorino Romano

Instructions

In a large sauté pan over low, render guanciale in oil until crispy and golden.
Remove guanciale with a slotted spoon and reserve.
Add onion to pan sauté until golden brown.
Add tomatoes, pepper flakes and salt; cook about 10 minutes
Meanwhile, bring 6 quarts salted water to a boil.
Cook spaghetti al dente; drain and add to sauté pan.
Add pecorino romano.
Toss until pasta is well coated with sauce.
Divide pasta among 4 warm pasta bowls.
Top with additional grated Pecorino.
Serve immediately.

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Pasta with Prosciutto, Parmesan and Peas

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Pasta with Prosciutto, Parmesan and Peas

Author: Pizza Today

Recipe type: entrees

Ingredients

24 ounces tagilatelle or other pasta
1-1/2 tablespoons butter
2 shallots, finely chopped
1 cup heavy cream
1 10-ounce package frozen peas, thawed
8 ounces prosciutto, sliced paper thin & halved
2 tablespoons fresh lemon juice
2 tablespoons finely grated lemon zest
1 cup finely grated Parmesan cheese, plus more for serving
Kosher salt and pepper, to taste

Instructions

Cook pasta until al dente in a large pot of boiling, salted water, according to package directions.
Reserve 2 cups pasta water; drain pasta and return to pot.
In a large skillet, malt butter over medium-low heat; add shallot and cook until softened, about 4 minutes.
Add cream, peas and prosciutto; ring to a very gentle simmer over medium heat, stirring.
Simmer until peas are heated through, about 4 minutes.
Add cream, peas and prosciutto; bring to a very gentle simmer over medium heat, stirring.
Simmer until peas are heated through, about 4 minutes.
Add lemon juice and zest.
Toss pasta with sauce; add Parmesan.
Season to taste with salt and pepper.
Add some of reserved pasta water to thin sauce as desired.
Serve immediately; top with additional Parmesan, if desired.

The post Pasta with Prosciutto, Parmesan and Peas appeared first on Pizza Today.

Rigatoni con Asiago e Spinaci

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Rigatoni con Asiago e Spinaci

Author: Pizza Today

Recipe type: entrees

Ingredients

12 ounces fresh spinach, washed heavy stems cut off, leaves torn
½ pound Asiago (or fontina) cheese, shredded
¼ cup extra-virgin olive oil
2 cloves garlic, minced
¼ teaspoon ground pepper
1 pound rigatoni
¼ cup freshly grated Parmesan cheese

Instructions

In a large serving bowl, combine the spinach, cheese, olive oil, garlic and pepper.
Toss to combine.
Cook the pasta until al dente.
Drain.
Working quickly, add the pasta to the bowl with the spinach and cheese.
Toss to combine.
Add the Parmesan and toss again.
NOTE: Change the flavor profile of this dish by adding chunks of grilled chicken.

The post Rigatoni con Asiago e Spinaci appeared first on Pizza Today.

Tagliatelle with Gorgonzola Cream Sauce

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Tagliatelle with Gorgonzola Cream Sauce

Author: Pizza Today

Recipe type: entrees

Ingredients

2 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, smashed, chopped
1 cup chicken stock
4 ounces broccoli, steamed
1 pound tagliatelle pasta
1 cup heavy cream
1 cup Gorgonzola cheese, crumbled
1 tablespoon lemon juice
¼ teaspoon freshly cracked black pepper
2 tablespoons fresh Italian parsley, chopped coarsely for garnish

Instructions

Boil tagliatelle in salted water until al dente.
In a saute pan, melt butter.
Add onion & garlic and cook until translucent.
Add stock & simmer down.
Add cream & Gorgonzola.
Bring to a boil; cook 2 min.
Add lemon juice to thin texture slightly.
Season with pepper.
Add tagliatelle & broccoli & toss to coat.
Plate & add parsley to garnish.
Serve.

The post Tagliatelle with Gorgonzola Cream Sauce appeared first on Pizza Today.

Baked Macaroni and Cheese

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Baked Macaroni and Cheese

Author: Pizza Today

Recipe type: entrees

Ingredients

6 tablespoons unsalted butter
¼ cup all-purpose flour
4 cups milk
1 ½ teaspoons dry mustard
⅛ teaspoon cayenne
⅛ teaspoon salt
1 pound cavatappi or similar corkscrew shaped pasta
¼ pound shredded provolone cheese
¼ pound shredded Asiago cheese
¼ pound shredded mozzarella cheese
1¼ cup grated Parmesan cheese
1 cup fresh bread crumbs
1 tablespoon dried oregano, crumbled

Instructions

In a heavy saucepan melt the butter over medium heat.
Add the flour and cook, whisking, for 3 minutes.
Add the milk in a steady stream, whisking steadily, and bring to a boil.
Add the mustard, cayenne, and salt and whisk to combine.
Whisking the sauce, simmer until it thickens, about 2 minutes. Set aside.
Cook the pasta in plenty of boiling salted water until it is almost al dente.
Drain well.
While the pasta is cooking, preheat the oven to 350 degrees F.
Butter a shallow 3- 4-quart baking dish.
In a large bowl stir together the cooked pasta, white sauce, provolone, Asiago, mozzarella, and 1 cup of the Parmesan, and transfer the mixture to the buttered baking dish.
Smooth off the top with a spatula.
In a small bowl, combine the bread crumbs, oregano, and remaining ¼ cup Parmesan and sprinkle it evenly over the pasta. (This recipe can be prepared several hours in advance, covered and put in the cooler.
Bring to room temperature before baking.)
Bake the pasta in the oven for 20-25 minutes, or until the top is golden and the cheese is bubbling.

The post Baked Macaroni and Cheese appeared first on Pizza Today.

Chicken Parmigiana

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Chicken Parmigiana

Author: Pizza Today

Recipe type: entrees

Ingredients

10 6-8 ounce chicken breasts
10 whole eggs, beaten
2 cups grated Parmesan cheese
½ cup chopped parsley
3 tablespoons crushed garlic
15 ounces Italian bread crumbs
Salt and pepper to taste
Dash of milk
Olive oil
2 to 3 cups shredded mozzarella
House tomato sauce

Instructions

Fillet chicken breasts into two.
Pound with mallet if desired.
For the egg wash, whip eggs with milk, then add ½ cup Parmesan, ¼ cup parsley and 1 tablespoon crushed garlic.
For the bread crumb mixture, combine Italian bread crumbs, salt and pepper, ½ cup parsley and 2 tablespoons garlic.
Thoroughly soak chicken breasts in egg mixture.
Drop into bread crumb mixture and roll each breast until coated.
Heat olive oil in skillet.
Cook chicken in oil until done and well browned on both sides.
Cover the bottom of a pan with tomato sauce.
Place chicken breasts in the pan and top each breast with mozzarella.
Add a touch more tomato sauce.
Bake at 400 F for 15 minutes.

The post Chicken Parmigiana appeared first on Pizza Today.

Linguine with Anchovies

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Linguine with Anchovies

Author: Pizza Today

Recipe type: entrees

Ingredients

¼ cup (2 ounces) anchovy fillets
½ cup extra-virgin olive oil
1 large clove garlic, pressed
3 cups plum tomatoes, crushed
2 tablespoons finely chopped flat-leaf parsley
Salt and pepper to taste
1 pound linguine, spaghetti or other long pasta

Instructions

Put the anchovies in a small bowl and rinse them thoroughly to get rid of any salt.
In a saute pan set over medium-high heat, warm the olive oil.
Add the rinsed anchovies to the pan and mash the fillet into the oil using the tines of a fork to form a paste.
Add the garlic to the pan.
Cook and stir for about 2 minutes.
Add the parsley.
Add the tomatoes to the saute pan.
Cook the sauce for 45 minutes to 1 hour at a steady simmer to reduce.
Add salt and pepper to taste.
Cook the pasta in boiling salted water until it is al dente.
Drain well.
Toss the pasta with portions of the sauce.
Garnish each portion with chopped flat-leaf parsley.

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Pasta alla Carbonara

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Pasta alla Carbonara

Author: Pizza Today

Recipe type: entrees

Ingredients

8 ounces guanciale, pancetta or good bacon, thinly sliced
1 tablespoon virgin olive oil
16 ounces dried linguine, spaghetti, or other thin pasta
8 ounces freshly grated Parmigiano-Reggiano
4 eggs, well beaten
Freshly ground black pepper, to taste

Instructions

In a large sauté pan over low, render guanciale in oil until crispy and golden.
Do not drain fat from pan, set side.
Bring 6 quarts of salted water to a boil.
Cook linguine until al dente; drain and reserve some of the cooking liquid.
Reheat the guanciale in the pan with the aft and add ¼ cup of reserved cooking liquid.
Toss in the pasta and heat through, shaking the pan, about 1 minute.
If desired, transferred to a mixing bowl; add the cheese, eggs and pepper; toss until fully incorporated.
Divide pasta among 4 warm pasta bowls.
Top with additional pepper and cheese; serve immediately.

The post Pasta alla Carbonara appeared first on Pizza Today.

Pasta with Sausage, Onion Tomato and Ricotta

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Pasta with Sausage, Onion Tomato and Ricotta

Author: Pizza Today

Recipe type: entrees

Ingredients

1 tablespoon olive oil
4 ounces raw sausage meat (hot sausage is particularly good)
½ teaspoon chopped garlic
½ cup cooked diced onion
½ cup tomato sauce
½ cup ricotta
Salt and pepper to taste
1 ½ cups cooked pasta such as rigatoni, penne or shells
1 tablespoon grated parmesan
1 teaspoon chopped parsley

Instructions

Heat the olive oil in a 10-inch skillet and crumble the sausage into a pan.
As soon as the sausage begins to brown and no pink remains, add the garlic and cook for 1 minute.
Add the onion and tomato sauce.
Stir well and let come to a boil.
Add the ricotta, salt, pepper and pasta and toss well
Turn the pasta out onto a plate and garnish with parmesan and parsley.
Serve immediately.

The post Pasta with Sausage, Onion Tomato and Ricotta appeared first on Pizza Today.

Rigatoni Con Ceci e Broccoli (Rigatoni with Chickpeas and Broccoli)

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Rigatoni Con Ceci e Broccoli (Rigatoni with Chickpeas and Broccoli)

Author: Pizza Today

Recipe type: entrees

Ingredients

½ pounds rigatoni, cooked al dente and cooled to room temperature
½ pounds (about 1 cup) cooked broccoli florets
½ cup extra-virgin olive oil
1 clove garlic, minced
1 cup drained, canned chickpeas, rinsed
2 tablespoons chopped fresh or 1 teaspoons dried basil
2 pounds fresh plum tomatoes, seeded and chopped
Salt to taste
Freshly ground pepper to taste

Instructions

In a large serving bowl, combine all ingredients in the order listed.
Toss gently.

The post Rigatoni Con Ceci e Broccoli (Rigatoni with Chickpeas and Broccoli) appeared first on Pizza Today.

Baked Rigatoni with Meatballs

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Baked Rigatoni with Meatballs

Author: Pizza Today

Recipe type: entrees

Serves: approximately 8 servings.

Ingredients

2 pounds rigatoni
2-3/4 cups marinara sauce
36 Rosina Italian Style Meatballs
¾ cup grated Romano cheese
1 pound shredded mozzarella cheese

Instructions

Cook the pasta slightly short of al dente.
Pour the sauce, Rosina Italian Style Meatballs, cooked pasta and Romano cheese into a lightly oiled, 5-quart rectangular baking or lasagna pan.
Stir to combine thoroughly.
Press mixture to flatten it out a bit, then sprinkle 1 pound of shredded mozzarella over the pasta.
Bake in a preheated 400 F oven for about 30 minutes, or until the cheese begins to show light brown speckles.
Let stand about 10 minutes before serving.
CHEF'S NOTE: This dish can be prepped ahead and reheated to order.

The post Baked Rigatoni with Meatballs appeared first on Pizza Today.

Chicken Parmigiana Stromboli

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Chicken Parmigiana Stromboli

Author: Pizza Today

Recipe type: entrees

Ingredients

10 ounces pizza dough
½ cup pizza or tomato sauce
3 tablespoons grated Romano or Parmesan cheese
¼ pound grated mozzarella (low-moisture, part-skim)
1 cup cooked, chopped chicken breast
1 teaspoon dried oregano, crumbled
1 tablespoon olive oil

Instructions

Roll or stretch pizza dough in a rectangle about 9-inchesx12-inches long.
Place dough on a lightly oiled baking sheet.
Spread tomato sauce over dough, leaving a 1-inch border all-around.
Sprinkle Romano cheese over the sauce.
Distribute chicken evenly over dough.
Sprinkle on oregano.
Starting with short end, roll like a jelly roll.
Pinch seams together. If dough is too dry it may not seal, so brush the edges with water to make a good seal.
Slash top of dough with two or three places to let stem escape during the baking process.
Brush the top with olive oil.
Sprinkle on a bit more grated Romano cheese (optional).
Bake at 425 degrees for 15-18 minutes or until golden brown.
Let cool for 10 minutes before slicing.

The post Chicken Parmigiana Stromboli appeared first on Pizza Today.

Fresh Veggie Pasta

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Fresh Veggie Pasta

Author: Pizza Today

Recipe type: entrees

Ingredients

1-1/2 cups carrots, cut into oins
2 cups sugar snap peas
4 cups uncooked cavatappi or penne pasta
1 tablespoon olive oil2 cups patty pan squash, halved
1 teaspoon salt
¼ teaspoon freshly ground black pepper
3 garlic cloves, minced
¼ cup dry white wine
⅓ cup whipping cream
1 tablespoon fresh lemon juice
¼ cup grated fresh Parmesan cheese
¼ cup thinly sliced fresh basil
¼ cup chopped fresh parsley

Instructions

Bring 2 quarts of salted water to a boil in a stockpot.
Blanche carrots and sugar snap peas; remove with a slotted spoon.
Add pasta to boiling water; cook according to package directions.
Drain.
Heat oil in a large skillet over medium-high heat. Add squash; saute 3 minutes. Add carrots, sugar snap peas, salt, pepper and garlic; saute 2 min.
Stir in wine scraping pan to loosen browned bits.
Stir in cream then lemon juice; cook 1 min.
Add pasta and cheese; stir well to coat.
Remove from heat; stir in basil and parsley.
COOK'S NOTE:Add sauteed shrimp or diced chicken breast.

The post Fresh Veggie Pasta appeared first on Pizza Today.

Linguine with Calamari Sauce

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Linguine with Calamari Sauce

Author: Pizza Today

Recipe type: entrees

Ingredients

3 tablespoons olive oil
2 pounds squid, cleaned, rinsed, body sac cut into rings
2 tablespoons chopped, flat-leaf parsley
2 cloves garlic, finely chopped
2 28-ounce cans plum tomatoes, drained
½ cup bottled clam juice
1 large red or green bell pepper, chopped
1 teaspoon crushed red pepper
1 pound linguine
2 tablespoons freshly grated Parmesan cheese
Freshly ground pepper to taste

Instructions

In a large skillet set on medium heat, warm the olive oil for one minute.
Add the squid rings and stir and cook for two minutes.
Add the parsley, garlic, tomatoes, clam juices and bell pepper.
Crush the tomatoes with the back of a wooden spoon as you cook and stir.
Cook the sauce for 30-35 minutes.
About 10 minutes before the sauce is done, cook the pasta in a large pot of boiling, salted water until al dente.
Drain the pasta and turn into a large serving bowl.
Pour the sauce over the pasta.
Add the parmesan and the pepper.
Stir to combine.
Serve at once in heated pasta bowls.

The post Linguine with Calamari Sauce appeared first on Pizza Today.

Pasta Alla Gricia

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Pasta Alla Gricia

Author: Pizza Today

Recipe type: entrees

Ingredients

4 ounces minced guanciale, pancetta, or good bacon
1 tablespoon virgin olive oil
1 pound spaghetti or other long, thin pasta
½ cup grated Pecorino Romano
Freshly ground black pepper, to taste

Instructions

In a large sauté pan over low, render guanciale in oil until crispy and golden. Do not drain fat from pan; set aside
Bring 6 quarts of salted water to a boil. Cook spaghetti al dente; drain and reserve some of the cooking liquid.
Toss pasta with meat and its juices; stir in cheese (if mixture is too dry, add some of the cooking liquid).
Divide pasta among 4 warm pasta bowls.
Season liberally with black pepper and extra Pecorino, if desired.
Serve immediately.

The post Pasta Alla Gricia appeared first on Pizza Today.

Penne all’Arrabbiata

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Penne all'Arrabbiata

Author: Pizza Today

Recipe type: entrees

Ingredients

¼ cup extra-virgin olive oil
2 cloves garlic, crushed
3 cups canned plum tomatoes with juices
¾ cup torn fresh basil leaves
1 pound penne or rotini pasta
2 teaspoons (or to taste) crushed red pepper flakes

Instructions

In a sauté pan large enough to hold all of the pasta after it has been cooked, brown (lightly, do not burn) the garlic.
Add the tomatoes and chop them coarsely, or crush by hand, before using them.
Simmer the sauce over medium high heat to reduce the liquid. This will take about 20 minutes.
Meanwhile, cook the pasta in plenty of boiling salted water until it is al dente.
Drain.
Toss the cooked pasta with the tomato sauce.
Add the fresh basil leaves and pepper flakes.
Toss again.
Serve.
Note: To amp up the flavor even more, sprinkle grated Romano cheese over the pasta just before sending it out. By adding chopped anchovy fillets, capers, and chopped black olives to this sauce, you can create pasta puttanesca.

The post Penne all’Arrabbiata appeared first on Pizza Today.

Chicken Scampi

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Chicken Scampi

Author: Pizza Today

Recipe type: entrees

Ingredients

Sea salt and fresh ground pepper
8 ounces chicken, cut into strips
3 tablespoons extra virgin olive oil
2 tablespoons minced garlic
2 ounces sun-dried tomatoes, diced
2 ounces broccoli
2 lemon wedges
2 ounces white wine (Chablis works well)
10 ounces penne, cooked al dente
2 tablespoons unsalted butter
1 ounce pecorino Romano cheese

Instructions

In a mixing bowl, combine sea salt & pepper.
Lightly dredge chicken in it, then grill about halfway through.
In a large skillet, heat extra virgin olive oil.
Saute chicken in oil; lightly brown on both sides.
When chicken changes color, add garlic.
Continue to saute, stirring constantly until garlic is lightly browned.
Add sun-dried tomatoes, lemon, broccoli and wine.
Reduce by ¼ to ½. Add salt & pepper to taste.
Add penne.
Toss with butter and cheese.

The post Chicken Scampi appeared first on Pizza Today.

Fusilli alla Siciliana

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Fusilli alla Siciliana

Author: Pizza Today

Recipe type: entrees

Ingredients

¼ cup green olives, pitted
½ cup oil-cured black olives, pitted
¾ cup roasted red bell peppers (jarred peppers are fine)
¼ cup extra-virgin olive oil
Salt and freshly ground pepper to taste
¾ pound fusilli or similar short pasta
Freshly grated Parmesan cheese

Instructions

In a food processor, blend the olives, peppers, and olive oil into a coarse puree.
Season with salt and pepper.
Cook the pasta until al dente.
Drain well and put the pasta in a large bowl.
Add the sauce and toss to combine.
Add the Parmesan and toss again.
Portion and serve.

The post Fusilli alla Siciliana appeared first on Pizza Today.

Pasta alla Norma

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Pasta alla Norma

Author: Pizza Today

Recipe type: entrees

Ingredients

2 eggplants, cut into 2-inch cubes
3 red bell peppers, cleaned and cut into 2-inch strips
2 cloves garlic, peeled
2 ribs celery, chopped
10 springs of parsley
½ cut extra-virgin olive oil
3 pounds canned plum tomatoes, drained
Salt and freshly ground pepper
Pinch of dried red pepper flakes
1-1/2 pounds rigatoni
Freshly grated Pecorino Romano

Instructions

Put the eggplant, peppers, celery, garlic and parsley in the bowl of a food processor and pulse the machine to coarsely chop the vegetables.
In a large pot, heat the oil over medium heat.
Add the vegetables and saute them for 10 minutes, stirring occasionally.
Add the tomatoes.
Using the back of a large spoon, crush the tomatoes.
Season with salt, pepper and hot pepper flakes.
Cook the sauce at a steady simmer for about 30 minutes or until a t hick sauce is formed.
Meanwhile, bring a large pot of water to a boil.
Add salt to the boiling water.
Add the pasta.
Cook the pasta until it is al dente.
Drain.
Add the pasta to the sauce.
Stir and cook until the pasta absorbs most of the sauce.
Portion the pasta among heated serving bowls.
Sprinkle some of the Pecorino Romano over each serving.
Serve at once.

The post Pasta alla Norma appeared first on Pizza Today.

Rigatoni with Eggplant

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Rigatoni with Eggplant

Author: Pizza Today

Recipe type: entrees

Ingredients

2 ½ cups prepared marinara sauce
2 small eggplants (about 1 pound each), washed and trimmed
½ cup olive oil
1 ½ pounds rigatoni or other hollow pasta such as ziti
1 ¼ cups crumbled feta cheese

Instructions

Place marinara over low heat and maintain at a simmer.
Peel eggplant and cut into cubes.
Toss with olive oil.
Spread eggplant evenly on a lightly oiled sheet pan or baking sheet.
Bake eggplant in a preheated 425 degree oven for about 10 minutes, or until it just begin to soften, stirring once or twice.
Remove from oven and set aside.
Cook pasta in boiling salted water until al dente.
Drain.
For individual portions, divide pasta among six heated serving bowls; top each portion with some of the eggplant, sauce and feta cheese.

The post Rigatoni with Eggplant appeared first on Pizza Today.

Tortellini with Tomatoes

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Tortellini with Tomatoes

Author: Pizza Today

Recipe type: entrees

Ingredients

12 ounces cheese-filled tortellini
1 large tomato, chopped
¾ cup pesto sauce*(recipe follows)
2.5 ounces salami, shaved
2 ounces sun-dried tomatoes, chopped
* Basic Pesto Sauce
5 cups packed basil leaves
½ cup pine nuts
4 medium-sized garlic cloves
1½ cups grated Parmesan
1 teaspoon salt
freshly ground pepper, to taste
1¼ cups extra-virgin olive oil

Instructions

To prevent basil from blackening, wash and dry leaves just before processing.
Blend basil, pine nuts, garlic and Parmesan into a rough paste, using a processor.
With the processor running, drizzle the olive oil in slowly, adding only enough to make a thick, smooth paste.
Season with salt and pepper, to taste.

The post Tortellini with Tomatoes appeared first on Pizza Today.

Baked Ziti and Pepper with Meat Sauce

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Baked Ziti and Pepper with Meat Sauce

Author: Pizza Today

Recipe type: entrees

Ingredients

8 pounds ziti
1 recipe meat sauce
3 pounds ricotta cheese
4 pounds mozzarella cheese, grated or shredded

Instructions

Cook ziti until just short of al dente. Drain well.
In a large mixing bowl, combine ziti with meat sauce.
In a baking pan that measures 12x20x4-inches high, spoon half the ziti and sauce mixture. Top with half of the ricotta and half of the mozzarella. Repeat above in a second pan of the same size.
Cover pan loosely with aluminum foil and bake in a preheat 375 degree oven for 20 minutes. Remove foil and bake an additional 10 minutes.
Cut into portion sizes of about 4x6 inches. Top each portion with additional sauce.

Baked Ziti and Pepper with Meat Sauce

Author: Pizza Today

Recipe type: entrees

Ingredients

Meat Sauce
½ cup olive oil
4 pounds ground pork
8 pounds ground chuck
4 large green bell peppers, cored and chopped
2 large onion, chopped
¼ cup fennel seeds
½ cup finely chopped garlic
1 cup dry wine
1 #10 cans ground whole pear tomatoes or tomato puree
2 tablespoons sugar
2 tablespoons ground pepper
1 tablespoon salt
¼ cup dried basil, crumbled

Instructions

Put the olive oil in a large pot.
Over medium heat, sauté the meats, peppers, onions, fennel, garlic and wine until the meat is just cooked through, about 20 minutes.
Add the tomatoes and remaining ingredients.
Bring the sauce to a boil.
Turn the heat down and simmer the sauce for at least one hour, but no longer than 1 ½ hours.

The post Baked Ziti and Pepper with Meat Sauce appeared first on Pizza Today.

Classic Spaghetti Bolognese

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Classic Spaghetti Bolognese

Author: Pizza Today

Recipe type: entrees

Ingredients

1 pound lean ground beef
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
2 celery stalks, finely diced
¾ cup carrots, finely diced
1 tablespoon tomato purée
16 ounces chopped tomatoes
¾ cup red wine
¾ cup beef bouillon
2 bay leaves
1 lb dried spaghetti
2 tablespoons grated Parmesan
Fresh basil leaves for garnish

Instructions

Brown the beef in a medium pan; drain the fat.
Heat the oil in the same pan over moderate heat.
Add the onion, garlic, celery and carrots; cook until the vegetables are softened.
Add the tomato purée, chopped tomatoes, red wine, bay leaves and beef bouillon.
Stir; simmer for 1 hour, stirring occasionally.
Remove the bay leaves just before serving.
Cook the pasta according to the pack instructions.
Drain; serve with the Bolognese sauce.
Garnish with Parmesan cheese and basil leaves.

The post Classic Spaghetti Bolognese appeared first on Pizza Today.

Linguine with Smoked Salmon and Peas

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Linguine with Smoked Salmon and Peas

Author: Pizza Today

Recipe type: entrees

Ingredients

½ cup frozen peas
1 pound linguine
2 tablespoons unsalted butter
2 tablespoon extra-virgin olive oil
½ cup whipping cream
¼ pound thinly sliced, smoked salmon cut into julienne strips
½ cup grated Fontina cheese
Salt and freshly ground pepper to taste
½ cup grated Parmesan cheese

Instructions

Soak the peas in hot water change the water one and replace with more hot water.
Set aside.
Cook the pasta in a large pot of boiling salted water until al dente.
Drain and reserve.
In a skillet or sauté pan large enough to hold the cooked pasta, melt the butter and combine it with the olive oil.
Add the whipping cream to the pan.
Add the salmon and Fontina cheese.
Cook and stir over medium heat until the sauce just comes to a boil.
Cook for one minute more.
Drain the water from the peas and add them to the pan.
Cook and stir for one minute.
Add salt and pepper to taste.
Add the reserved cooked pasta to the pan.
Add the parmesan cheese.
Stir well to combine with the sauce.
Serve at once in individual bowls.

The post Linguine with Smoked Salmon and Peas appeared first on Pizza Today.

Pasta alla Norma II

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Pasta alla Norma II

Author: Pizza Today

Recipe type: entrees

Ingredients

½ cup olive oil
2 small, firm eggplants (about 2 pound), trimmed (but not peeled), cut into 12-inch cubes
1 cup chopped onion
2 garlic cloves, minced or pushed through a garlic press
2 teaspoons crushed red pepper flakes (or to taste)
6 cups canned plum tomatoes with juices
1 up torn basil leaves
1 pound ridged ziti or rigatoni
1 cup crumbled ricotta salata (a salted, dry ricotta cheese)

Instructions

Warm the olive oil for 1 minute in a large saute pan set over medium high heat.
Add the eggplant and cook and stir until the eggplant softens a bit.
Add the onion, garlic and red pepper flakes. Cook & stir until the onion softens.
Crush the tomatoes by hand or use a hand-held blender.
Add the tomatoes to the saute pan with the eggplant and onion.
Add the basil leaves.
Simmer the sauce for an hour or more to reduce.
While the sauce is simmering, cook the pasta in boiling salted water until it is al dente.
Drain well.
Divide the pasta among heated pasta bowls.
Spoon some of the sauce over the pasta.
Sprinkle some of the ricotta salata over each portion.

The post Pasta alla Norma II appeared first on Pizza Today.

Penne Pasticcio

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Penne Pasticcio

Author: Pizza Today

Recipe type: entrees

Ingredients

1 pound penne pasta
1 large eggplant, diced
1 tablespoon olive oil
3 cups homemade tomato sauce
1 cup bechamel sauce
1 pound mozzarella, diced
Grated Parmesan or Romano
Fresh basil - a few leaves, chopped
Salt and pepper to taste

Instructions

Cook penne in boiling, salted water until al dente.
Drain.
Saute eggplant in olive oil until tender.
n a large casserole dish, toss eggplant with penne, tomato sauce, bechamel, mozzarella and grated cheese (reserve some).
Season with salt and pepper.
Top dish with reserved cheese.
Bake in a 375 F oven 15-20 min. or until hot and cheeses melt.

The post Penne Pasticcio appeared first on Pizza Today.

Rigatoni with Fresh Tomatoes and Arugula

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Rigatoni with Fresh Tomatoes and Arugula

Author: Pizza Today

Recipe type: entrees

Ingredients

¾ pound rigatoni, cooked until al dente, drained, cooled slightly
¾ cup balsamic vinegar
3 tablespoons extra-virgin olive oil
2 cloves garlic, peeled, minced
½ cup chopped red onion
8 ripe Roma tomatoes (about 3 pounds), cored and cut into bite-sized pieces
2 cups tightly packed chopped arugula
1 cup grated Parmesan

Instructions

In a large mixing bowl, whisk together the vinegar and olive oil.
Add the garlic, onion, tomatoes and arugula, then toss to combine.
Add salt & pepper to taste.
Add the cooked pasta to the bowl.
Toss to combine.
Sprinkle on the Parmesan.
Toss again.
Divide into serving portions.

The post Rigatoni with Fresh Tomatoes and Arugula appeared first on Pizza Today.

Tortellini with Meat Sauce

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Tortellini with Meat Sauce

Author: Pizza Today

Recipe type: entrees

Ingredients

2 tablespoons olive oil
2 cloves garlic, crushed
1 cup chopped yellow onion
¼ cup finely chopped flat-leaf parsley
½ pound sweet or mild Italian sausage
¾ pound ground chuck
2 quarts tomato puree
1 tablespoon dried oregano, crumbled
1 tablespoon dried basil, crumbled
½ teaspoon sugar
Salt and freshly ground pepper, to taste

Instructions

In a large pot set over medium heat, warm the olive oil for 1 minute.
Add the garlic, onion and parsley.
Raise the heat to medium-high.
Add the sausage and the ground chuck.
Cook and stir until the meat is no longer pink (about 4 minutes).
Add the tomatoes, oregano, basil, sugar, salt and pepper.
Bring the sauce to a boil, reduce the heat, and simmer for 1 hour, stirring occasionally.

The post Tortellini with Meat Sauce appeared first on Pizza Today.

Baked Ziti with Ricotta

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Baked Ziti with Ricotta

Author: Pizza Today

Recipe type: entrees

Ingredients

2 cups ricotta cheese
½ pound mozzarella cheese, cubed
¾ cup grated Parmesan cheese, divided
2 tablespoons chopped fresh parsley
½ teaspoon salt
2 large eggs, lightly beaten
1 pound ziti pasta
3 cups house marinara sauce

Instructions

Combine the ricotta, mozzarella, ½ cup Parmesan, parsley, salt and eggs in a large bowl; set this mixture aside.
Meanwhile, bring 4 quarts of water to a boil in a large pot.
Add the salt to taste and he pasta and cook until al dente.
Drain the pasta and return it to the pot.
Toss the pasta with a little marinara sauce.
Place a layer of sauced pasta in a large pan.
Dot the pasta with small bits of the cheese mixture; spoon some tomato sauce over the cheese.
Repeat this process two more times to make three layers of pasta, cheese and sauce.
Sprinkle the top of the casserole with the remaining ¼ cup Parmesan cheese.
Bake at 350 F until the top is lightly browned, about 20 minutes.
Let the pasta casserole rest for 5 min. before serving.

The post Baked Ziti with Ricotta appeared first on Pizza Today.

Costolette di Maiale alla Pizzaiola

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Costolette di Maiale alla Pizzaiola

Author: Pizza Today

Recipe type: entrees

Ingredients

5 tablespoons olive oil
1 cup coarsely chopped yellow onion
1 clove garlic, minced
1 tablespoon fennel seed
3 cups drained and crushed plum tomatoes
2 tablespoons chopped flat-leaf parsley
Salt and freshly ground pepper, to taste
4 center cut pork chops, trimmed of excess fat

Instructions

Make the sauce.
In a saucepan over medium heat, warm 3 tablespoons of the oil for 1 minute.
Add the onion and sauté for 1 minute.
Add the garlic and cook until the onions just begin to soften.
Add the fennel, tomatoes and parsley.
Season with salt and pepper.
Simmer vigorously for 30 minutes.
In a skillet or sauté pan large enough to hold the pork chops in one layer, warm the remaining olive oil over medium-high heat for 1 minute.
Add the pork chops and cook them for 3 to 4 minutes on each side until they are nicely browned.
Pour the tomato sauce over the chops, cover the pan, and cook over low heat for 15 to 20 minutes or until the chops are cooked through.
Serve with grated Parmesan cheese on the side.
An option to the above recipe is Pollo Alla Romana (chicken in the style of Rome).
Simply replace the pork chops with cut-up frying chicken.
Serve either dish with a side of pasta, dressing it with the tomato sauce.

The post Costolette di Maiale alla Pizzaiola appeared first on Pizza Today.

Mac ‘n’ Cheese with Prosciutto

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Mac ‘n' Cheese with Prosciutto

Author: Pizza Today

Ingredients

¾ pound pennette (small penne) or elbow macaroni
1 ¾ cups grated fontina or asiago cheese
1 cup whipping cream
1 ½ cup whole milk
¼ pound prosciutto, coarsely chopped
¼ cup grated Parmesan cheese

Instructions

Lightly oil a 12-inch deep-dish pizza pan, or a baking pan that measures about 12 x 8.
In a large pot of boiling salted water, cook the pasta until it is not quite al dente.
Drain.
In a large mixing bowl, combine ¾ cups of the cheese, cream, milk, prosciutto, and Parmesan.
Add the cooked macaroni and toss to combine once more.
Season with salt and pepper, to taste.
Transfer the mixture to the pizza pan.
Sprinkle the remaining 1 cup of cheese over the top.
Bake in a preheated, 400 F oven until the cheese melts and begins to brown lightly.
Note:Cook the pasta ahead and toss with some olive oil. Allow to cool. Hold in plastic containers, covered, in the cooler. It will keep for 4 to 5 days.

The post Mac ‘n’ Cheese with Prosciutto appeared first on Pizza Today.

Pasta and Olive Salad

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Pasta and Olive Salad

Author: Pizza Today

Recipe type: entrees

Ingredients

1 pound penne or farfalle pasta
½ cup olive oil
1 28-ounce can plum tomatoes, drained, crushed by hand in the can and drained again
2 cloves garlic, crushed
1 7-ounce can oil-packed tuna, drained
6 anchovy fillets, drained, rinsed and chopped
18 black, oil-cured olives, pitted and chopped
2 tablespoons chopped, flat-leaf parsley
Coarse, freshly ground pepper and salt to taste

Instructions

Cook the pasta in a large pot of boiling salted water until al dente.
Drain well and transfer to a large serving bowl.
While the pasta is still hot, pour the olive oil over it, and toss well.
Add the tomatoes, garlic, tuna, anchovies, and olives, and toss well.
Add pepper and salt to taste.
Sprinkle the chopped parsley over the pasta.
Serve warm or at room temperature

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Penne with Chicken and Gorgonzola Cream Sauce

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Penne with Chicken and Gorgonzola Cream Sauce

Author: Pizza Today

Recipe type: entrees

Ingredients

16 ounces penne pasta
16 ounces boneless, skinless chicken breast, cut into strips or diced
1 tablespoon olive oil
1 large clove of garlic, minced
¼ cup white wine
1 cup heavy whipping cream
½ cup chicken broth
12 ounces Gorgonzola cheese, crumbled
8 sage leaves, cut into strips
Salt & pepper to taste
2 ounces Parmigiana-Reggiano, grated

Instructions

While pasta is cooking, brown chicken in a large skillet over medium heat.
Add garlic and cook for one minute, then add wine.
Next, add cream and chicken broth.
Stir an let cook until chicken is no longer pink.
Once chicken is cooked, add Gorgonzola cheese, sage, salt and pepper.
Stir and cook until cheese melts.
Drain pasta and toss with sauce.
Plate.
Sprinkle with Parmigiano-Reggiano and parsley.
Serve.

The post Penne with Chicken and Gorgonzola Cream Sauce appeared first on Pizza Today.

Rigatoni with Gorgonzola Cream Sauce

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Rigatoni with Gorgonzola Cream Sauce

Author: Pizza Today

Recipe type: entrees

Serves: Enough sauce for 12 ounces of cooked pasta.

Ingredients

¾ pound rigatoni or ziti
2 tablespoons unsalted butter
1-1/2 cups whipping cream
2 ounces (1/2 cup) Gorgonzola cheese, crumbled
½ cup freshly grated Parmesan cheese

Instructions

Cook pasta until al dente, drain well, keep warm.
In a large saute pan set over medium heat, melt the butter (do not brown).
Add whipping cream and raise heat to med.-high.
Add Gorgonzola and bring the sauce to a steady simmer to reduce slightly (about 3 min.)
While creaming the small crumbles of Gorgonzola into the sauce with the back of a spoon.
Lower heat.
Add cooked pasta to sauce.
Toss to coat.
Add Parmesan & toss again.
Serve at once.

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Traditional Lasagna

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Traditional Lasagna

Author: Pizza Today

Recipe type: entrees

Recipe and photo courtesy Grande Foodservice

Ingredients

26 ounces ricotta cheese
7.5 ounces mozzarella-provolone cheese blend
2.75 ounces Romano cheese
5 large eggs, beaten
¼ cup parsley, minced
2¼ teaspoons salt
¾ teaspoons freshly ground black pepper
1.5 quarts marinara sauce, fully prepared
15 lasagna noodles, cooked al dente and drained
2.25 pounds sausage, cooked and drained
8.5 ounces Romano cheese, grated
9.5 ounces large eggs, hard-boiled, peeled and chopped
2.5 pounds mozzarella, shredded
Romano cheese, grated, as needed
parsley, minced, as needed

Instructions

In medium bowl, mix ricotta, mozzarella-provolone blend, Romano.
Then add beaten eggs, parsley, salt and pepper until thoroughly combined.
Cover the Ricotta mixture and chill below 40 F to hold.
To assemble lasagna: Spread 2 cups marinara sauce evenly on bottom of full-size steam table pan.
Place 5 lasagna noodles on top of marinara, overlapping slightly.
Add 4 cups ricotta mixture (from step 1) and smooth over noodles.
Cover with 4 cups of cooked meat.
Sprinkle 1 cup Romano evenly over meat.
Layer with 1 cup chopped egg.
Place 2 cups mozzarella-provolone blend evenly on top of eggs.
Repeat all layers a second time: 2 cups marinara sauce, 5 lasagna noodles, 4 cups Ricotta mixture, 4 cups meat, 1 cup Romano, 1 cup egg and 2 cups mozzarella-provolone blend.
Finish by adding 5 lasagna noodles, then top with 2 cups marinara sauce and cover with 2½ cups Mozzarella cheese.
Cover with foil and bake in preheated 350 F conventional oven for 50 minutes or until internal temperature reaches 165 F.
Uncover and continue baking 5 minutes.
Remove from oven. Let stand 10 minutes before serving.
Sprinkle lasagna with additional Romano and parsley, if desired.

The post Traditional Lasagna appeared first on Pizza Today.

Creamy Risotto with Prosciutto and Asparagus

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Creamy Risotto with Prosciutto and Asparagus

Author: Pizza Today

Recipe type: entrees

Ingredients

¼ cup fresh chopped garlic
4 tablespoons butter
3 tablespoons olive oil
5 cups chicken stock
2 cups Arborio rice
Salt and Pepper
¾ cup Parmesan cheese + ¼ cup for garnish
½ pound asparagus
1 pound prosciutto
½ cup heavy whipping cream

Instructions

Melt butter in saucepan over medium heat, add garlic and cook until garlic just starts to turn brown.
Add the rice and cook over medium heat, stirring often.
Add one cup of chicken stock and stir until absorbed.
Slowly add the remaining 4 cups one at a time, stirring until each one is absorbed before adding the next.
Steam asparagus until soft, brush with olive oil and cook in wood-fired pizza oven for 8-10 min.
Chop into bite size pieces and add to cooked risotto.
Add salt and pepper to taste.
Remove risotto from heat and stir in Parmesan and heavy whipping cream.
Heat 3 tablespoons olive oil over medium heat add proscuitto and cook until crispy.
Top risotto with crispy proscuitto, Parmesan and fresh chopped herbs.

The post Creamy Risotto with Prosciutto and Asparagus appeared first on Pizza Today.

Fusilli with Mascarpone and Prosciutto

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Fusilli with Mascarpone and Prosciutto

Author: Pizza Today

Recipe type: entrees

Ingredients

¾ pound fusilli or other spiral-shaped pasta
3 tablespoons butter, melted
½ cup grated Parmesan cheese
½ mascarpone cheese
¼ pound prosciutto, sliced thin & hopped coarse
Freshly ground pepper, to taste

Instructions

Cook the pasta until it is al dente.
Drain thoroughly.
Put the cooked pasta into a saute pan set over medium-high heat.
Add the butter and stir to combine.
Add the Parmesan and stir once more to combine.
Add the mascarpone, dropping it in dollops over the pasta.
Toss gently just to combine.
Add the prosciutto and combine with the pasta.
Portion among four heated pasta bowls.
Serve.

The post Fusilli with Mascarpone and Prosciutto appeared first on Pizza Today.

Mac ‘n’ Cheese with Prosciutto

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Mac 'n' Cheese with Prosciutto

Author: Pizza Today

Recipe type: entrees

Ingredients

¾ pound pennette (small penne) or elbow macaroni
1-3/4 cups grated fontina or Asiago cheese
1 cup whipping cream
1-1/2 cups whole milk
¼ pound prosciutto, sliced and torn
¼ cup grated Parmesan cheese

Instructions

Lightly oil a 12-inch deep-dish pizza pan or a baking pan that measures about 12x8.
In a large pot of boiling salted water, cook the pasta until it is not quite al dente.
Drain.
In a large mixing bowl, combine ¾ cup of the cheese, cream, milk, prosciutto and Parmesan.
Add the cooked macaroni and toss to combine once more.
Season with salt and pepper to taste.
Transfer the mixture to the pizza pan.
Sprinkle the remaining 1 cup of cheese over the top.
Bake in a preheated 400 F oven until the cheese melts and begins to brown lightly.
CHEF'S NOTE: Cook the pasta ahead and toss with some olive oil. Allow to cool. Hold in plastic containers, covered, in the cooler. It will keep for 4 to 5 days.

The post Mac ‘n’ Cheese with Prosciutto appeared first on Pizza Today.

Pasta and Portobello

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Pasta and Portobello

Author: Pizza Today

Recipe type: entrees

Ingredients

3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 cups sliced portobello mushrooms (2-3 caps, relative to size of caps)
⅓ cup chicken broth
4 fresh plum or Roma tomatoes, seeded and chopped
¾ pounds short pasta (penne, rigatoni, farfalle)
Chiffonade of fresh basil
1 cup grated ricotta salata

Instructions

Heat olive oil in a saute pan set over medium-high heat.
Add the garlic and mushrooms and cook until mushrooms are tender (-8 minutes).
Add the chicken broth and bring to a boil.
Add the tomatoes.
Cook and stir for 3-4 minutes.
Meanwhile, cook the pasta in boiling salted water until it is al dente.
Drain the pasta, and toss with the mushroom and tomato mixture.
Divide the pasta among four heated pasta bowls.
Sprinkle an equal amount of fresh basil and ricotta salata over each portion.
Serve at once.

Notes

: If you cannot get ricotta salata, use Romano.

The post Pasta and Portobello appeared first on Pizza Today.

Penne with Roasted Tomatoes

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Penne with Roasted Tomatoes

Author: Pizza Today

Recipe type: entrees

Ingredients

8 canned plum or Roma tomatoes, halved
2 garlic cloves, minced
½ cup fresh basil, chopped
¼ cup unsalted butter at room temperature
6 ounces Gorgonzola cheese
½ cup Parmesan cheese, freshly grated
Salt and freshly ground pepper, to taste
¾ pound penne pasta

Instructions

Place tomatoes, cut side down, on a baking sheet and roast under a preheated broiler about four inches from the heat for six minutes, or until the skin blisters and begins blackening.
Remove from oven and pick off loosened skin with the tines of a fork and discard.
Squash and chop the tomatoes lightly with the end of a wooden or plastic spoon and transfer to a mixing bowl.
Add garlic and basil an toss tomatoes to combine.
In a small mixing bowl, cream the butter, Gorgonzola and Parmesan, then add mixture to the bowl with the tomatoes.
Add salt and pepper.
Toss to combine.
Cook pasta in boiling salted water until al dente.
Drain pasta, and while still hot, add to the bowl with tomatoes and cheeses.
Combine rapidly and thoroughly.
Divide among four pasta bowls.
Garnish with fresh basil leaves and serve.

The post Penne with Roasted Tomatoes appeared first on Pizza Today.

Veal Marsala

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Veal Marsala

Author: Pizza Today

Recipe type: entrees

Ingredients

¾ cup all-purpose flour
8 veal cutlets, each about 3 ounces
2 tablespoons olive oil
4 tablespoons unsalted butter
2 cups thinly sliced white mushrooms
¾ cup dry Marsala
½ cup chicken broth

Instructions

In a deep plate or bowl, dredge veal cutlets in flour.
Shake off excess.
Heat the oil & 2 tablespoons of the butter in a large saute pan over medium-high heat.
Saute cutlets until cooked through.
Remove the veal from pan & keep warm.
Add 2 cups of thinly sliced white mushrooms & saute for 3 min.
Turn the heat to medium-high.
Add Dry Marsala & cook it off.
Add ½ cup chicken broth.
Simmer the sauce for 5 min.
Add a little more unsalted butter to thicken & round out the sauce.
Plate the veal cutlets, dress with the Marsala sauce.
Serve with sauteed spinach & roasted potatoes or a side of pasta.

The post Veal Marsala appeared first on Pizza Today.

Bell Pepper Feta Pasta

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Bell Pepper Feta Pasta

Author: Pizza Today

Recipe type: entrees

Ingredients

6 ounces uncooked linguine
1 large yellow bell pepper, seeded and cut into ⅛ inch strips
1¼ cups quartered cherry tomatoes
¾ cup finely chopped fresh parsley
¼ teaspoon salt
1 4-ounce package of tomato basil feta cheese
1 2.25- can sliced ripe olives, drained

Instructions

Prepare pasta as directed on package.
To soften bell pepper, place in colander and drain pasta over it.
Toss all ingredients together before serving.

The post Bell Pepper Feta Pasta appeared first on Pizza Today.

Double-Layered Cajun Lasagna

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Double-Layered Cajun Lasagna

Author: Pizza Today

Recipe type: entrees

Ingredients

1 pound andouille sausage, quartered & sliced
1 pound boneless, skinless chicken breasts, large dice
2 teaspoons Cajun seasoning
Olive oil for sauteing
½ cup Vadalia onion, chopped
½ cup celery, chopped
¼ cup green bell pepper, chopped
1 tablespoon minced garlic
White Sauce (recipe follows)
10 to 12 uncooked lasagna noodles
1-1/2 cups shredded mozzarella cheese
½ cup grated Parmesan cheese
WHITE SAUCE
2 tablespoons butter
3 tablespoons all-purpose flour
Salt & pepper, to taste
2 cups milk
1-1/2 cups shredded mozzarella cheese, divided
Pinch of cayenne

Instructions

In a large skillet over medium-high heat, combine sausage, chicken and Cajun seasoning.
Cook hicken through, about 8 min.
Remove meat from skillet with a slotted spoon; set aside.
Saute in olive oil: onion, celery, bell pepper and garlic until tender.
Remove from heat; stir in cooked meat and white sauce.
In a greased 9x13-inch hotel pan, cover bottom with 4 lasagna noodles.
Spread with ½ of the meat mixture.
Repeat layers; cover with a layer of noodles.
Spread remaining White Sauce over top. top with mozzarella cheese and sprinkle with Parmesan cheese.
Bake in 325 F oven for 1 hour. Let stand 15 mi. before serving or chilling.
Cook's Note: Can prebake lasagna, cool, then slice.
Reheat slices per order.

The post Double-Layered Cajun Lasagna appeared first on Pizza Today.

Fusilli with Pesto Pantesco and Pecorino

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Fusilli with Pesto Pantesco and Pecorino

Author: Pizza Today

Recipe type: entrees

Ingredients

½ cup fresh mint leaves
½ cup fresh basil leaves
1 cup flat-leaf parsley
2 cloves garlic
2 tablespoons caper, rinsed and drained
4 medium plum tomatoes, chopped roughly
1 tablespoon black pepper, freshly ground
½ cup extra-virgin olive oil
Salt to taste
1 pound fusilli, cooked al dente, refreshed under cold water, drained
1 cup freshly grated pecorino

Instructions

In a blender, place mint, basil, parsley, garlic, capers, tomatoes, black pepper and half the olive oil.
Process in short burst until chopped roughly.
Process on full and drizzle in remaining olive oil; puree until smooth, about 1 minute.
In a large bowl, combine pasta with pesto.
Toss well to coat.
Sprinkle with pecorino.
This salad can be served warm or at room temperature.

The post Fusilli with Pesto Pantesco and Pecorino appeared first on Pizza Today.

Maccheroni al Forno (Baked Macaroni & Cheese)

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Maccheroni al Forno (Baked Macaroni & Cheese)

Author: Pizza Today

Recipe type: entrees

Ingredients

6 tablespoons unsalted butter
¼ cup all-purpose flour
4 cups milk
1½ teaspoons dry mustard
⅛ teaspoon cayenne
⅛ teaspoon salt
1 pound cavatappi or rotini pasta
¼ pound shredded provolone cheese (about 1 cup)
¼ pound grated Asiago cheese (about 1 cup)
¼ pound shredded mozzarella (about 1 cup)
½ cup grated Parmesan
1 cup fresh bread crumbs
1 tablespoon dried oregano

Instructions

Make the bechamel sauce.
In a heavy saucepan melt the butter over medium heat.
Add the flour and cook, whisking, for 3 minutes.
Add the milk in a steady stream, whisking steadily, and bring the sauce to a boil.
Add the mustard, cayenne, and salt and whisk to combine.
Whisking the sauce, simmer until it thickens, about 2 minutes. Set aside.
Cook the pasta in plenty of boiling salted water.
When it is al dente, drain it well.
Set aside.
Butter a 4-quart baking pan.
In a large mixing bowl, stir and combine the béchamel sauce, the pasta, provolone, asiago and mozzarella.
Transfer the mixture to the buttered baking pan.
Smooth off the top.
In a small mixing bowl, combine the Parmesan, bread crumbs and oregano.
Sprinkle this mixture evenly over the pasta.
Bake for 25-30 minutes, or until golden and bubbling.

The post Maccheroni al Forno (Baked Macaroni & Cheese) appeared first on Pizza Today.

Pasta Caesar

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Pasta Caesar

Author: Pizza Today

Recipe type: entrees

Ingredients

3 cloves garlic, crushed
½ cup extra-virgin olive oil
¼ teaspoon salt
8-10 grinds black pepper
8-10 drops Worcestershire sauce
2 tablespoons fresh lemon juices
1 medium head romaine lettuce shredded
1 pound radiatore or fusilli pasta cooked and cooled
½ cup freshly grated parmesan cheese
Anchovy fillets

Instructions

In a large pasta serving bowl, combine garlic, oil, salt, pepper, Worcestershire sauce and lemon juice.
Let sit for at least 30 minutes (up to two hours to let the flavors mature
Add the shredded romaine to the bowl and toss.
Add the cooked and cooled pasta and stir to combine.
Add the grated cheese and toss again.
Serve on individual plates.
Place on or two anchovy fillets across the top of each serving.

The post Pasta Caesar appeared first on Pizza Today.

Pesto Chicken

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Pesto Chicken

Author: Pizza Today

Recipe type: entrees

Ingredients

2 cups pesto
3 tablespoons chopped garlic
1 quart unseasoned tomato sauce
6 (3-3 ½) pound whole chickens, skinned and split
Salt and pepper

Instructions

Mix the pesto, garlic, and tomato sauce in a large bowl.
Add the chicken, salt and pepper and toss well to coat with sauce.
Spread the chicken halves out in an even layer on 1 or 2 sheet pans.
Pour any remaining sauce over the chickens.
Cover tightly with foil and bake in a 400 degree oven for 45-50 minutes or until the chicken is tender.
Remove the foil and let the chicken cool down before separating the meat from the bones. Save the remaining sauce.
Chop the meat into0 ½-inch pieces and add back to the remaining sauce.
Topping suggestion: build a pizza with a tomato and cheese base and top with some pesto chicken, diced fresh (or canned and drained chopped tomatoes) tomatoes, grated parmesan cheese and some toasted pignoli nuts.

The post Pesto Chicken appeared first on Pizza Today.

Seafood Ravioli

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Seafood Ravioli

Author: Pizza Today

Recipe type: entrees

Ingredients

Filling
12 ounces whitefish or cod fillets
¼ pound ricotta cheese
¼ pound grated Parmesan
1 egg yolk
2 teaspoons

Instructions

Combine the flour, milk, and eggs in the bowl of a food processor.
Process until the dough forms a ball.
Cut the ball of dough into four equal pieces.
Roll out a sheet of dough that is about 12 inches wide by 20 inches long.
Cut the sheet into two pieces that are about 6 inches by 20 inches.
Roll out the remaining dough in the same manner.
Keep the sheets of dough covered with a damp towel to prevent them from drying out.
Spoon the filling onto one sheet of the dough in heaping tablespoonfuls about 1 inch from the edge and spacing centers of the filling about 2 inches apart. (Inexpensive ravioli forms can be purchased, and that makes that part of the process go a lot smoother.)
Moisten the dough around mounds lightly with water.
Loosely drape the second sheet of dough over the mounds of filling.
Seal between the rows, lengthwise and crosswise, by pressing down on the dough with the tips of your fingers, forcing out any air.
Press and seal completely.
Using a ravioli cutter or a fluted pastry wheel, cut the dough into 2-inch squares between and around the filling. You should have 24 ravioli, each about 2½ inches square.
Poach the fish in lightly simmering water for about 4 minutes.
Drain.
Pat dry with paper towels.
Mince the fish and combine with the remaining ingredients.
Make the ravioli as instructed in steps 3 and 4 above.
Cook the ravioli in gently simmering, salted water, until al dente.
Serve with sauce.

Seafood Ravioli

Author: Pizza Today

Recipe type: entrees

Ingredients

Sauce
3 tablespoons olive oil
½ cup chopped onion
¼ cup minced fresh parsley
¼ pound whitefish or cod fillets
¼ cup dry white wine
2 cups canned plum tomatoes, drained, crushed

Instructions

Put the oil in a sauté pan set over medium high heat.
Add the onion and parsley.
Cook for about 2 minutes to soften the onions.
Add the fish.
Pour in the wine and raise the heat to cook off the wine.
Add the tomatoes.
Cook the sauce for 25-30 minutes over medium-high heat to reduce, stirring occasionally.
The fish will disintegrate, giving body to the sauce.

The post Seafood Ravioli appeared first on Pizza Today.

Vegetable Stromboli

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Vegetable Stromboli

Author: Pizza Today

Recipe type: entrees

Ingredients

1 12-inch pizza dough
4 ounces mozzarella, thinly sliced
4 ounces Fontina cheese, thinly sliced
1 Roma tomato, sliced
4 ounces roasted bell pepper, fresh or canned
3 ounces broccoli florets, blanched in Kosher salt, then chopped

Instructions

Layer mozzarella then tomato, peppers and broccoli atop pizza dough.
Top with fontina.
Roll dough and pinch ends closed.
Bake at 550 F for 8 mins.
Serve with pizza sauce.

The post Vegetable Stromboli appeared first on Pizza Today.

Black Bean Ravioli with Chipotle Cream Sauce

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Black Bean Ravioli with Chipotle Cream Sauce

Author: Pizza Today

Recipe type: entrees

Ingredients

Filling
2-3 dried pasilla or chipotle chilies
2 cloves garlic, peeled
¼ cup chopped yellow onion
2 cups canned black beans, drained and rinsed
¼ cup chopped fresh coriander (cilantro)

Instructions

Filling
Place the chilies in a small bowl and cover with boiling water.
Soak until very soft, 15-20 minutes.
Drain and remove stems.
Place the chilies, garlic, onion, beans and cilantro in a food processor.
Process until smooth.
Make and form the ravioli as directed above.

Black Bean Ravioli with Chipotle Cream Sauce

Author: Pizza Today

Recipe type: entrees

Ingredients

Chipotle Cream Sauce
2 tablespoons vegetable oil
⅓ cup chipotles in adobo sauce
2 cloves garlic, peeled and minced
2 cups whipping cream
salt, to taste
¼ cup fresh coriander (cilantro)

Instructions

Chipotle Cream Sauce:
In a skillet set over medium heat, warm the oil for 1 minute.
Add the chipotles and garlic.
Stir and cook for 2-3 minutes, crushing the chipotles with a wooden spoon.
Stir in the whipping cream.
Raise the heat to medium-high and simmer for about 5 minutes, or until the sauce is reduced to about 11/2 cups.
Add salt to taste.
Arrange the cooked ravioli on heated pasta plates or bowls.
Drizzle the sauce over the ravioli.
Sprinkle on the cilantro.

The post Black Bean Ravioli with Chipotle Cream Sauce appeared first on Pizza Today.

Eggplant alla Parmigiana

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Eggplant alla Parmigiana

Author: Pizza Today

Recipe type: entrees

Ingredients

2 medium eggplants, washed, sliced a bit less than ¼-inch thick
¾ cup grated Parmesan cheese
1 pound shredded mozzarella
2 cups marinara sauce or seasoned pasta sauce

Instructions

Prep the eggplant slices by laying then on a sheet pan and brushing one side with olive oil.
Broil until golden brown. You can broil both sides or just one. Grilling the slices is an option - but if grilling, slice thicker so they won't fall apart.
Using a pan that is about 9 x 15 x 2 inches, spread about ¼ cup of marinara sauce over the bottom of the pan.
Add a layer of prepared eggplant, overlapping the slices slightly.
Add another thin layer of sauce, Sprinkle on a teaspoon or two of the grated Parmesan followed by ¼ of the mozzarella.
Continue in this fashion until the cheeses and sauce are used up, ending with a generous layer of shredded mozzarella on top,
Cover the pan with foil and bake in a preheated 350 F oven for 30 min.
Remove the foil and bake for another 15 to 20 min., or until the cheese begins to brown.
Pans of eggplant parmigiana can be made in this fashion, covered and stored in the cooler for up to four days.
Reheat as needed and serve with added heated marinara sauce.

The post Eggplant alla Parmigiana appeared first on Pizza Today.

Fusilli with Turkey Bolognese

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Fusilli with Turkey Bolognese

Author: Pizza Today

Recipe type: entrees

Ingredients

3 tablespoons olive oil
¼ cup chopped yellow onion
1 pound fresh ground turkey (breast meat only)
1 tablespoon fennel seeds
¼ cup milk
1 quart plum tomatoes with juices, crushed
3 tablespoons chopped flat-leaf parsley
2 teaspoons dried oregano, crumbled
½ cup canned chicken broth
Salt and freshly ground pepper to taste
¾ pound fusilli cooked al dente

Instructions

In a 4-quart pot, heat the oil over medium heat for 1 minute.
Add the onion and cook, stirring, for 2 minutes.
Add the ground turkey and continue to cook and stir until the turkey is just cooked through, about 4 minutes.
Add the fennel seed and milk and cook for another 2 to 3 minutes.
Add the tomatoes, parsley, oregano and chicken broth.
Bring the sauce to a boil.
Reduce the heat to low and simmer the sauce, uncovered, stirring occasionally, for 35 to 40 minutes.
Season with salt and pepper.

The post Fusilli with Turkey Bolognese appeared first on Pizza Today.

Pasta con Asiago e Spinaci (Pasta With Asiago Cheese & Spinach)

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Pasta con Asiago e Spinaci (Pasta With Asiago Cheese & Spinach)

Author: Pizza Today

Recipe type: entrees

Ingredients

12 Ounces fresh baby spinach leaves, stemmed if necessary
½ pound Asiago or fontina cheese, shredded
6 ounces roasted red bell peppers, drained (if using canned) and sliced
¼ cup extra-virgin olive oil
2 cloves garlic, minced
12 ounces cavatappi pasta or other short pasta such as fusilli or rotini
¼ cup grated Parmesan cheese
½ cup toasted pine nuts

Instructions

In a large bowl, combine the spinach, Asiago, roasted peppers, olive oil and garlic.
Toss to combine.
Set aside.
Cook the pasta in an abundant amount of boiling salted water until it is al dente.
Drain the pasta.
Working quicky, add the pasta to the bowl with the spinach.
Add the Parmesan cheese.
Toss again.
Divide the pasta among serving bowls.
Sprinkle some pine nuts over each portion.
Serve at once.

The post Pasta con Asiago e Spinaci (Pasta With Asiago Cheese & Spinach) appeared first on Pizza Today.

Pizza Sausage

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Pizza Sausage

Author: Pizza Today

Recipe type: pizza

Ingredients

10 pounds ground pork
1 tablespoon salt
1 tablespoon garlic salt
1-1/2 teaspoons ground black pepper
¼ cup paprika
½ cup vegetable oil
2 tablespoons fennel seeds
1-1/2 teaspoons ground fennel seeds
1 tablespoon red pepper flakes

Instructions

Place the ground pork into a large bowl.
Season with salt, garlic salt, black pepper and paprika.
In a blender or food processor, blend the oil, fennel seeds, ground fennel seeds and red pepper flakes.
Mix everything into the ground pork until well blended.
Refrigerate overnight to allow the flavors to blend.

The post Pizza Sausage appeared first on Pizza Today.

Shrimp Alfredo Fettuccini

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Shrimp Alfredo Fettuccini

Author: Pizza Today

Recipe type: entrees

Ingredients

1 pound medium raw shrimp (peeled & deveined with tils removed)
8 ounces fettuccini
6 garlic cloves (sliced half)
1 medium onion (chopped)
¾ cup grated Parmesan cheese
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 cup heavy whipping cream
1 teaspoon cornstarch
Ground black pepper
Seasoning salt
Minced fresh parsley (for garnish)

Instructions

Bring a large pot of salted water to boil & cook pasta to al dente.
In a small bowl, mix cornstarch & heavy whipping cream.
In a large frying pan, melt butter and add oil.
Saute onions & garlic until garlic is soft & the onions are translucent.
Crush garlic.
Add shrimp & cook until pink.
Stir in heavy whipping cream mixture.
Stir until sauce has thickened.
Mix in salt, pepper and Parmesan cheese.
Stir fettuccini into sauce and stir gently to coat.
Plate and garnish with minced parsley.

The post Shrimp Alfredo Fettuccini appeared first on Pizza Today.

Bow Ties with Asian Chicken

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Bow Ties with Asian Chicken

Author: Pizza Today

Recipe type: entrees

Ingredients

2 ½ pounds bow tie pasta (farfalle)
1 ounce olive oil
6 ounces soy sauce
3 ounces honey
3 ounces lime juice
1 ½ ounces country-style Dijon mustard (with seeds)
3 pounds boneless, skinless chicken breast, cut into ½ –inch cubes
12 ounces chicken broth
4 small red bell peppers, seeded and sliced thinly lengthwise
12 scallions, trimmed and sliced thinly
Ground pepper to taste
4 ounces fresh parsley, chopped

Instructions

Cook pasta in boiling water until barely done.
Drain and shock in ice water.
Drain again, toss with oil to coat, and set aside for service.
Mix soy sauce, honey, lime juice, and mustard in a bowl.
Add chicken pieces and turn to coat all.
Refrigerate at least 30 minutes.
Heat a large, non-stick skillet over medium-high heat.
Add chicken and marinade, and cook until chicken is cooked through, about 5 minutes.
Remove skillet from heat and add chicken broth to all.
Stir well.
For service, put a generous 8-ounce ladle of the chicken and broth mixture into a sauté pan.
Add 1 cup pasta, 2 ounces red pepper and ½ ounce scallions.
Stir until heated through.
Add pepper to taste.
Plate in pasta bowl, garnish with chopped parsley and serve immediately.

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Eggplant Parmesan

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Eggplant Parmesan

Author: Pizza Today

Recipe type: entrees

Ingredients

3 medium eggplants, about 2 pounds
Olive oil-flavored cooking spray
1 ounce dried basil
4 ounces parmesan cheese, grated
48 ounces marinara sauce
1 ounce Italian seasoning
2 pounds no-cook lasagna noodles
2 pounds ricotta cheese
1 pound shredded mozzarella
4 ounces fresh basil or parsley, chopped

Instructions

Preheat you broiler.
Trim ends and peel the eggplant, and cut cross-wise into ¼ –inch slices.
Place on parchment –lined sheet pan, and coat with cooking spray.
Broil about 5 minutes, or until browned.
Turn the slices, spray again, and broil another 2 to 3 minutes, or until browned.
Remove eggplant slices from boiler and sprinkle with basil and parmesan cheese.
Return to broiler, and broil until cheese is golden brown.
Remove pan from broiler; let eggplant cool 5 minutes.
Combine marinara sauce and Italian seasoning.
Spread 16 ounces of sauce in bottom of hotel pan.
Cover with noodles with half of the ricotta.
Top with eggplant slices and cover eggplant with 8 ounces of sauce.
Repeat noodle, sauce and ricotta layers.
Finish with a layer of noodles and remaining sauce.
Cover pan with aluminum foil. Bake at 375 degree oven for 40 minutes, or until hot through. Let stand at least 5 minutes before cutting.
For service, keep warm in the oven.
Sauce individual portions, if needed, with about 2 ounces.
Sprinkle with shredded mozzarella.
Place on sizzle platter and bake until cheese is melted.
Plate and garnish with fresh basil or parsley.

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Gnocchi & Gorgonzola Cream Sauce

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Gnocchi & Gorgonzola Cream Sauce

Author: Pizza Today

Recipe type: entrees

Ingredients

GNOCCHI
1 pound ricotta cheese, drained of excess water
2 extra-large eggs
¼ cup freshly grated Parmesan cheese
¼ teaspoon salt
3-1/2 - 4 cups all-purpose flour

Instructions

To make the gnocchi, put the ricotta, eggs, Parmesan & salt in a food processor.
Process for about 30 seconds to combine.
Add 3-1/2 cups flour & turn on the machine to combine.
With the machine running, add more flour, ¼ at a time until dough forms a ball and pulls away from the side of the bowl.
Put the dough ball on a lightly floured surface & knead for a minute.
Cut off a piece of dough about the size of a golf ball.
Roll it between the palms of your hands to form a tope about ¼-imch in diameter.
Cut the rope into pieces about ½-inch long.
Press your thumb firmly into the center of each piece.
Cover with a clean towel and set aside (or freeze for later use).
In a large saute pan set over med. heat, melt the butter (do not brown).
Add whipping cream and raise the heat to med.-high.
Add the Gorgonzola & bring sauce to a simmer.
Reduce slightly, creaming the crumble of cheese.
Remove pan from the heat.
Cook the gnocchi in a large pot of boiling, salted water.
They will be done about 30 seconds after they rise to the surface of the boiling water.
Drain.
Set the saute pan with the sauce over medium heat.
Transfer the Gnocchi to the saute pan.
Toss the gnocchi to coat with the sauce.
Add the Parmesan & toss again.
Serve at once.

Gnocchi & Gorgonzola Cream Sauce

Author: Pizza Today

Recipe type: entrees

Ingredients

GORGONZOLA CREAM SAUCE
2 tablespoons unsalted butter
1 carton (half-pint) whipping cream
2 ounces (1/2 cup) Gorgonzola cheese, crumbled
½ cup freshly grated Parmesan cheese

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Manicotti

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Manicotti

Author: Pizza Today

Recipe type: entrees

Ingredients

½ pound dried manicotti tubes
1 egg, beaten
1 pound ricotta cheese
½ pound shredded mozzarella
¾ cup grated Parmesan cheese
¼ cup chopped parsley

Instructions

Cook the pasta tubes until barely al dente (5 to 6 minutes) and drain.
Set them aside.
Meanwhile, make a stuffing by combining the egg, ricotta cheese, shredded mozzarella, Parmesan cheese, and parsley.
Stuff this mixture into the shells.
Arrange the shells in a lightly oiled baking dish.
Pour the sauce over the manicotti.
Cover the pan and bake in a preheated 375 F oven for about 40 minutes.

The post Manicotti appeared first on Pizza Today.

Pomidoro

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Pomidoro

Author: Pizza Today

Recipe type: entrees

Ingredients

1 tablespoon extra virgin olive oil
½ teaspoon chopped garlic
1 heaping cup diced or chopped tomatoes, drained
2-3 fresh basil leaves, ripped
Salt and pepper to taste
1 serving of capellini, fedelini or vermicelli

Instructions

Heat the olive oil in a medium skillet and cook the garlic until it begins to turn translucent-don't let it color.
Add the tomatoes, basil, salt and pepper and stir.
Bring to a bubble over high heat and let cook about 1 minute longer.
Toss with well drained pasta.

The post Pomidoro appeared first on Pizza Today.

Shrimp Scampi with Linguine

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Shrimp Scampi with Linguine

Author: Pizza Today

Recipe type: entrees

Ingredients

2 cups all purpose flour
Sea salt and fresh ground pepper
8 large shrimp peeled, deveined, tail on
3 tablespoons extra virgin olive oil
2 tablespoons minced garlic
3 ounces Roma tomatoes, diced
2 lemon wedges
8 ounces seafood stock
2 ounces white wine (Chablis works well)
10 ounces imported linguine, cooked al dente
2 tablespoons unsalted buyyrr
1 ounce pecorino Romano cheese
Chopped Italian parsley for garnish

Instructions

In a mixing bowl, combine flour sea salt an pepper.
Lightly dredge shrimp in flour mixture, then set aside.
In a large skillet, heat extra virgin olive oil.
Saute shrimp in oil; lightly brown on both sides.
When shrimp changes color (pink) add garlic.
Continue to saute, stirring constantly until garlic is lightly browned.
Add tomatoes, lemon, seafood stock and wine.
Reduce by ¼ to ½.
Add salt and pepper to taste.
Add linguine.
Toss with butter and cheese.
Garnish with parsley.

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Bucatini All Amatriciana

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Bucatini All Amatriciana

Author: Pizza Today

Recipe type: entrees

Ingredients

¾ pound buatini pasta or spaghetti
5 tablespoons extra-virgin olive oil
4 ounces pancetta, sliced & cut into strips
1 1-inch dried peperoncino (14 teaspoon dried crust red pepper)
½ cup freshly grated Pecorino Romano cheese or Parmesan cheese

Instructions

In a large pot of salted boiling water, cook the pasta until it is al dente.
Reserve ¼ cup of the pasta water.
Drain.
Keep warm.
In a large saute pan set over med. heat, warm 2 tablespoons of the olive oil.
Add the pancetta & saute until crisp.
Transfer the pancetta to a paper-towel-lined-plate to drain.
Add remaining oil to the same saute pan, set over med. heat.
Add garlic & peperoncino; saute until pepeoncino darkens, about 2 min.
Salt & pepper to taste.
Add drained pasta to the saute pan.
Toss to coat with the oil.
Add the reserved pasta water.
Add the grated cheese.
Toss to coat.

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Pasta Con Frutti Di Mare (Pasta with fruits of the sea)

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Pasta Con Frutti Di Mare (Pasta with fruits of the sea)

Author: Pizza Today

Recipe type: entrees

Ingredients

1 pound spaghetti
1 tablespoon olive oil
2 cloves garlic, minced
4 cups marinara sauce
½ cup shrimp stock or clam juice
1 pound mussels
½ pound littleneck or manila clams
¼ pound rock or tiger shrimp
¼ pound calamari, cut into rings
¼ pound bay scallops
¼ cup fresh Italian parsley, chopped
For the shrimp stock:
Shrimp shells
2 celery stalks, chopped
½ an onion, chopped
2 cups water
½ cup white wine
bay leaf
Italian seasoning
Red pepper flakes

Instructions

In a small saucepan, simmer stock ingredients.
Bring water for pasta to a boil. In the meantime, scrub clams, debeard mussels and shell and devein shrimp.
When water boils, add pasta.
In a large sauté pan, heat olive oil, then sauté garlic.
Add strained stock or clam juice, along with clams and mussels.
Put lid on and steam until mollusks open.
Add marinara sauce, shrimp, calamari and parsley.
Cover again and cook for two minutes, then add scallops.
Replace lid and cook for two more minutes, until scallops are just heated through.
Drain pasta.
Add to sauté pan and toss, then serve.
Garnish with more parsley.

The post Pasta Con Frutti Di Mare (Pasta with fruits of the sea) appeared first on Pizza Today.

Potatoes with Lemon Chicken

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Potatoes with Lemon Chicken

Author: Pizza Today

Recipe type: entrees

Ingredients

1 whole boneless, skinless chicken breast
1 ounce oil
1 ½ tablespoons chopped fresh garlic, divided
1 tablespoon chopped parsley
Juice of ½ fresh lemons
6 large red potatoes
1 teaspoon rosemary
½ teaspoon salt
½ teaspoon black pepper
1 19-inch dough ball
1 small Bermuda onion, sliced
6 ounces Wisconsin Cheddar, shredded
3 ounces Wisconsin mozzarella, shredded

Instructions

Heat oil in a small sauté pan over medium heat.
Add chicken and sauté on both sides until half cooked; add ½ tablespoon garlic, parsley and lemon juice.
Remove chicken when slightly under-cooked to cutting board.
Cut into ¼-inch strips.
Cut potatoes into wedges and boil until al dente.
Drain, cool and toss with rosemary, 1 tablespoon garlic, salt and pepper.
Roast in 400 degree oven until golden.
Roll out dough ball. Top with potatoes, onion, chicken and cheeses and bake in brick oven until golden, about 5 minutes.

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Spaghetti Aglio e Olio

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Spaghetti Aglio e Olio

Author: Pizza Today

Recipe type: entrees

Ingredients

Extra-virgin olive oil
Chopped garlic
Flat-leaf parsley
Red pepper flakes
Spaghetti

Instructions

To make this simple creation (spaghetti with garlic and olive oil), you will need five ingredients in all: extra-virgin olive oil, chopped garlic, flat-leaf parsley, red pepper flakes and spaghetti.
Brown sliced garlic in olive oil and discard the garlic.
Add the flat leaf parsley and the red pepper flakes to the olive oil.
Cook the spaghetti until it is al dente.
Drain.
Toss the spaghetti with the oil and garlic sauce.
Note: The key to this tasty pasta dish is the olive oil; it must be extra-virgin and used with abundance. For example, I use ½ cup of olive oil to 1 pound of cooked pasta. To create another fine-tasting pasta dish from this basic recipe, you simply add broccoli rabe (rapini) that have been boiled in salted water, drained and chopped. Add it to the pan with the garlic and oil.

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Vitello Parmigiana

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Vitello Parmigiana

Author: Pizza Today

Recipe type: entrees

Serves Six

Ingredients

6 boneless veal cutlets, each about 6 ounces
3 large eggs
¼ cup milk
4 cups bread crumbs (I use Panko)
¼ cup grated Romano cheese
⅓ cup chopped fresh parsley
1 cup (or more) all-purpose flour
11/2 cups olive oil
2 cups marinara or pizza sauce
½ cup grated Parmesan cheese
12 ounces shredded mozzarella

Instructions

One by one, put the cutlets between sheets of foil or parchment paper and pound with a meat pounder (or rolling pin) until each is about ¼-inch thick.
Set aside.
In a large shallow bowl, beat the eggs with the milk.
In a separate shallow dish, mix the breadcrumbs with the Romano cheese and the chopped parsley.
Coat each piece of veal with flour on both sides, shaking off the excess.
Now dip the cutlet in the egg mixture, letting the excess drip off back into the dish.
Next press the veal into the breadcrumb mixture, pressing down, to set the crumbs into the veal on both sides.
Set aside or refrigerate, covered, until ready to use.
Using a medium-size skillet, heat the oil over medium-high heat.
When the oil is hot (see tip below), add the veal cutlets, one or two at a time, and fry for 2 to 3 minutes on each side, turning once, until brown and crisp.
Set the cutlets on paper towels to drain.
For each serving, place a cutlet in an individual baking/serving dish.
Portion some of the sauce over and around the veal.
Sprinkle on a portion of the grated Parmesan, followed by 2 ounces of the mozzarella (can be made up to this point and held).
Bake in the oven or set the dish under the broiler until the cheese is melted and speckled brown.

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Fettuccine Alfredo

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Fettuccine Alfredo

Author: Pizza Today

Recipe type: entrees

Ingredients

¾ pound fettuccine
6 tablespoons unsalted butter
1 cup heavy whipping cream
¾ cup freshly grated Parmesan cheese
Salt & pepper

Instructions

Bring 5 quarts of water to a boil.
Add 1 tablespoon of salt to the water.
Cook the pasta until it is al dente.
Drain and reserve.
While the pasta is cooing melt the butter over medium heat in a saute pan that is large enough to hold all of the cooked pasta.
Do not let the butter brown.
Add the whipping cream.
Turn the heat to medium high and bring the ream to a slow boil.
Simmer for about 2 minutes to reduce the sauce lightly,
Reduce the heat to medium.
Add the cooked pasta to the cream.
Mix the pasta quickly but thoroughly with the sauce.
Add the grated Parmesan and toss once again.
Add salt and pepper to taste.
Serve at once in heated pasta bowls.

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Homemade Egg Pasta for Ravioli

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Homemade Egg Pasta for Ravioli

Author: Pizza Today

Recipe type: entrees

Ingredients

1½ cups all-purpose flour
2 extra-large eggs, lightly beaten

Instructions

Carefully measure the flour and put it in the work bowl of a food processor.
Break the eggs into the bowl.
Run the processor until the dough balls up and cleans the sides of the work bowl.
This will make a 1-pound ball of dough, or enough pasta, when sheeted to make 22 ravioli, each about 2 inches square.
Once you have made your pasta sheets, spoon the filling onto one sheet of the dough in heaping teaspoonfuls about 1 inch from the edge and spacing the centers of the filling mounds about 2 inches apart.
Moisten the dough around the mounds lightly with water.
Drape another sheet of dough over the mounds of filling.
Cut and seal three sides of each ravioli by pressing down on the dough with your fingers, forcing out any air through the open end of the dough.
Press and seal the fourth side.
Ravioli are now ready for freezing or cooking to order.

The post Homemade Egg Pasta for Ravioli appeared first on Pizza Today.

Melanzane Imbottito (Stuffed Eggplant)

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Melanzane Imbottito (Stuffed Eggplant)

Author: Pizza Today

Recipe type: entrees

Ingredients

2 medium eggplant, washed, ends trimmed
Olive oil
2 cups ricotta cheese
1 large egg, lightly beaten
½ cup grated Parmesan cheese
8 ounces shredded mozzarella
2 cups pizza sauce or marinara sauce

Instructions

Slice the eggplant lengthwise into ¼-inch thick (or slightly less) slices.
Lay the eggplant slices on a sheet pan and brush the top side with olive oil.
Bake the slices until golden brown on one side (no need to turn them).
Set aside.
Make the stuffing by combining the ricotta cheese egg, half the grated Parmesan and 2 ounces of shredded mozzarella.
Mix thoroughly.
Place 1 to 2 tablespoons of the filling on each eggplant slice and roll it up tightly.
Ladle about ½ cup of the sauce into a lasagna pan (about 9x12 or so).
Place the eggplant rolls in the pan, side-by-side, seam side down (a snug fit is better, so fill the entire pan).
Ladle the remaining sauce over the rolls.
Sprinkle the remaining Parmesan over the sauce.
Bake, uncovered, at 350 F for about 25-30 min.
Serve warm with extra sauce.

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Pasta e Fagoli Freddi

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Pasta e Fagoli Freddi

Author: Pizza Today

Recipe type: entrees

Ingredients

6 quarts water
1 tablespoon salt
½ pound tubetti or ditalini pasta
1 tablespoon extra-virgin olive oil
1 ½ cup canned cannellini beans, drained and rinsed
3 cups canned plum tomatoes, drained, crushed and coarsely chopped
2 teaspoons dried oregano, crumbled
1 teaspoon dried rosemary, crumbled
¼ teaspoon crushed red pepper flakes
¼ cup grated parmesan cheese
Fresh ground pepper to taste
Chopped flat-leaf parsley for garnish

Instructions

Bring the water to a boil in a large pot, add salt and cook pasta until al dente.
Drain well, transfer to a bowl, dress with olive oil and toss to coat pasta.
Leave at room temperature one hour or refrigerate.
In a large salad bowl, combine beans, tomatoes, oregano, rosemary and red pepper flakes.
Set aside (this step can be done several hours ahead.
Add cooled pasta to bowl with beans and tomatoes.
Toss well. Add cheese, salt and pepper and toss.
Sprinkle chopped parsley.

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Spaghetti Alla Carbonara

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Spaghetti Alla Carbonara

Author: Pizza Today

Recipe type: entrees

Ingredients

1 cup finely dices prosciutto
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
2 cloves garlic, crushed
3 large eggs
1 cup grated Parmesan
1 tablespoon freshly ground pepper
1 pound spaghetti
Freshly grated parmesan on the side

Instructions

Put the prosciutto in a small saute pan set over med. heat.
Cook and stir for about 2 min. to release some of the fat & to crisp it up a bit.
Add olive oil, butter and garlic.
Saute and stir for another min. or so to combine.
Transfer the sauce to a saute pan large enough to hold all of the spaghetti after it has been cooked.
Keep the sauce warm over low heat.
In a mixing bowl, combine eggs, Parmesan and black pepper.
Set aside.
Cook the pasta in plenty of boiling salted water until it is al dente.
Drain well.
Working quickly turn the cooked pasta into the saute pan holding the butter and oil sauce.
Add the egg/cheese/pepper mixture to the pan.
Toss rapidly and thoroughly to coat the pasta.
Serve with grated Parmesan on the side.
Chef's Notes: The aove master recipe is designed to give yhou an overall view of what this clssic pasta dish is all about. However, in restaurant service, the ideal method is to prepare and cook to portion size. For example, using the same ingredients as in the master recipe, scale down accordingly. So for, say, a serving for one, you would cook the pasta ahead (2-3 ounces dry) and hold. You would combine a smaller prtion of prosciutto, olive oil, butter and garlaic and keep warm. Probably one extra-large egg and ⅓ cup of Parmesan should do it. Add black pepper to taste.
Put the cooked spaghetti in a saute pan over med. heat. Add the olive oil & butter sauce and stir to combine. Combine the egg and Parmesan and pour that mixture over the saghetti. Toss well. Presto! One order of spahetti carbonara.
Safety Note: If using raw eggs poses a problem, buy liquid pasteurized eggs (1/4 cup liquid egg is equal to one large egg).
I don't generally like to give variations on a pasta dish as classic as this. However, if you wish to add an extra touch of creaminess overall, stir 3 tablespoons of heavy cream into the egg, Parmesan and pepper mixture.

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Wild Mushroom Pesto Penne

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Wild Mushroom Pesto Penne

Author: Pizza Today

Recipe type: entrees

Ingredients

1 teaspoon butter
1-1/2 to 2 ounces sliced assorted wild mushrooms*
1 teaspoon minced garlic
1 teaspoon minced shallots
2 to 3 tablespoons basil pesto
Dash of cream
2 tablespoon butter
8 ounces cooked penne pasta
Fresh basil, chopped
Parmesan cheese, grated
*CHEF'S NOTE: Use 3 to 5 mushroom varieties, but avoid delicate, soft mushrooms, such as enoki or chanterelles. Use combination of crimini portobello, morel, button and shiitake.

Instructions

Heat butter in saute pan and add mushrooms, sauteing until mushrooms release their juices.
Add garlic, shallots and pesto and heat through.
Add just enough cream to bind the ingredients, then add butter to finish the sauce.
Toss with pasta and garnish with basil and Parmesan.

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Cheese & Spinach Manicotti Filling

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Cheese & Spinach Manicotti Filling

Author: Pizza Today

Recipe type: entrees

Serves: This recipe is enough to stuff 12 manicotti tubes

Ingredients

2 cups ricotta
¼ cup grated Parmesan
¼ cup grated Romano
3 cups shredded mozzarella
2 medium eggs, lightly beaten
1 cup fresh spinach, chopped

Instructions

In a mixing bowl, beat the ricotta until it is creamy.
Fold in the Parmesan, Romano and mozzarella.
Beat in the eggs and spinach.

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Fettuccine con Capesante e Scarola

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Fettuccine con Capesante e Scarola

Author: Pizza Today

Recipe type: entrees

Ingredients

2 cloves garlic, sliced
2-3 tablespoons extra-virgin olive oil
1 pound scallops
¼ cup dry white wine
1 cup bottled clam juice
2 teaspoons dried thyme, crumbled
½ pound escarole, washed thoroughly and chopped coarse
6 quarts water
1 pound fettuccine
Salt to taste

Instructions

In a skillet or sauté pan large enough to hold all the cooked pasta, brown the garlic in two tablespoons oil over medium-high heat, about 3-4 minutes.
Discard the garlic.
Raise the heat to high, add the scallops and sauté for 1 minute.
Add one tablespoon of oil if necessary to prevent sticking.
Add the white wine and cook and stir gently until the alcohol has evaporated, about 1 minute.
Reduce the heat to medium-low and add the clam juice, thyme, and escarole.
Cook and stir for 2 minutes or until the escarole wilts.
The dish can be prepared to this point and held for 1 hour.
Bring the water to a boil in large pot, add salt, and cook the fettuccine until al dente, about 6-8 minutes.
Drain quickly (some water left on the pasta is advisable, so don't drain the pasta too thoroughly).
Return the sauce to the stove over medium heat.
Dump all the cooked pasta into the pan and stir, cooking for about one minute.

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Homemade Traditional Tortellini

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Homemade Traditional Tortellini

Author: Pizza Today

Recipe type: entrees

Ingredients

Tortellioni
1-3/4 cups all-purpose flour
2 eggs
Pork filling (recipe follows)

Instructions

Heap the flour in a mound on a board; make a well in the enter.
Break in the eggs and knead into a soft, smooth dough.
Roll dough out into a thin sheet and cut into 1-1/4" circles.
Place a teaspoon of the filling in the center of each circle then fold the pasta in half, pressing it around the edges to seal in the filling.
Wind the folded edge around the tip of your index finger; pr

Homemade Traditional Tortellini

Author: Pizza Today

Recipe type: entrees

Ingredients

Pork Filling
¼ cup butter
½ pound pork loin, thinly sliced
2 ounces mortadella di bologna, finely sliced
2 ounces prosciutto
3 tablespoons grated Parmesan cheese
1 egg yolk
A pinch of nutmeg
Salt and pepper, to taste

The post Homemade Traditional Tortellini appeared first on Pizza Today.

Melazane alla Parmigiana

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Melazane alla Parmigiana

Author: Pizza Today

Recipe type: entrees

Ingredients

2 eggplants; medium size; peeled; cut into 14-inch circles
¼ cup Kosher salt
½ teaspoon black pepper, finely ground
1 cup extra virgin olive oil
½ cup all purpose flour
2 cups cold tomato sauce
Fresh basil - leaves no stems
⅛ cup Parmigiano-Reggiano grated
4 ounces Flore di Latte, sliced

Instructions

Place eggplant circles onto a non-reactive tray lined with parchment paper.
Gently sprinkle salt and pepper onto eggplant, coating both sides.
Cover eggplant with parchment paper and top with a tray.
Place a 2-3 pound weight onto tray.
Leave overnight in refrigerator.
Pour oil into a heavy bottom pan and heat over medium.
Remove eggplant from refrigerator, discard liquid and pat eggplant dry.
Dredge eggplant in flour and place into hot oil.
Cook until eggplant turns deep brown.
Place cooked eggplant onto a glazing rack.
Allow eggplant to rest one hour.
In a 6-inch cast iron skillet, add a large tablespoon of tomato sauce and arrange alternating layers of eggplant, basil and Parmigiano-Reggiano.
Top with Flore di Latte.
Place into a preheated 350 F oven for 20 min.
Serve.

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Radicchio, Mushroom and Three-Cheese Lasangne

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Radicchio, Mushroom and Three-Cheese Lasangne

Author: Pizza Today

Recipe type: entrees

Ingredients

4 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1-1/2 pounds radicchio, washed, finely chopped
2-1/2 pounds white mushrooms, finely chopped
½ stick unsalted butter
4 tablespoons flour
2-1/2 cups milk
1 cup flat-leaf parsley, washed dried, finely chopped
½ pound smoked mozzarella, shredded
¼ pound Asiago, shredded
½ cup grated Parmesan
9 sheets (7x3-1/2) no-boil lasagne pasta

Instructions

In a large saute pan, warm the olive oil over medium-high heat for two minutes.
Add the garlic and cook until it softens slighty, add the radicchio and saute, stirring, until it wilts.
Add the mushrooms.
Add salt and pepper to taste.
Saute until the iquid frio the mushrooms is evaporated.
Set aside.
In a heavy saute pan, melt the butter over low heat.
Whisk in the flour until smooth, about three minutes.
Whisk in the milk in a steady stream.
Add salt and pepper to taste.
Whisk the sauce until it starts to thicken, about five minutes.
Set aside.
In a mixing bowl, combine the smoked mozzarella an Asiago reserving ½ cup for the topping.
Spread a thin layer of the white sauce in a pan that measures 13x9x2.
Lay in three sheets of the pasta.
Lay in 1 cup of the mushroom/radicchio mixture, then three more pasta sheets.
Spread a little less than ½ of the white sauce over the pasta, followed by a little less than ½ of the mushroom mixture and a little less than ½ of the mixed cheeses.
Repeat to make another layer beginning and ending with pasta.
Spread remaining white sauce over the top layer of pasta, followed by remaining mushroom mixture.
Sprinkle on the reserved ½ cup of cheese.
Sprinkle on grated Parmesan cheese.
Cover the dish tightly with aluminum foil.
Bake in a preheated 375 F oven for 35 min.
Remove foil and bake an additional 10 min.
Allow to rest before cutting and serving.

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Ziti Al Forno con Salsiccia (Baked Ziti with Sausage)

Scott Wiener — Sat, 01 Jan 2011 04:00:00 +0000

Ziti Al Forno con Salsiccia (Baked Ziti with Sausage)

Author: Pizza Today

Recipe type: entrees

Ingredients

2 tablespoons olive oil
½ cup coarsely chopped onion
1 pound sweet Italian sausage (casing removed), or uncooked bulk Italian sausage with fennel
3 cups tomato puree or pizza sauce (if already seasoned; leave out basil and oregano)
2 teaspoons dried oregano, crumbled
2 teaspoons dried basil, crumbled
1cup (8 ounces) ricotta cheese
1 teaspoon salt
¼ cup chopped parsley (flat-leaf if possible)
½ cup grated Parmesan cheese
1 pound ziti pasta (penne may be substituted)
½ pound shredded mozzarella (about 2 cups)

Instructions

In a large sauté pan, warm the olive oil over medium-high heat for 1 minute.
Add the onion and sauté, stirring, for 2 minutes.
Add the Italian sausage and cook and stir for 5-6 minutes, or until the sausage is cooked through.
Remove from the heat and drain off excess grease.
Add the tomato puree, oregano, and basil.
Cook the sauce at a steady simmer while preparing the rest of the dish. (Can be made ahead.)
In a large bowl, combine the ricotta cheese, salt, parsley, and Parmesan.
Set aside.
In a large pot of boiling salted water, cook the pasta a bit more than half way.
Drain the pasta and add it to the ricotta cheese mixture.
Preheat the oven to 425 F.
Take the sauce off the heat and allow it to cool for 5 minutes.
Add the sauce to the pasta and ricotta mixture and combine well.
Pour the pasta-sauce mixture into a 4- to 5-quart baking pan.
Level the top with the back of a spoon.
Spread the mozzarella evenly over the pasta and bake until the cheese browns and the sauce bubbles, about 20 minutes.
To order, place a portion in an ovenproof skillet or serving dish and reheat as needed.
Top with extra sauce and cheese.
Serve.

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