Italian Meat Balls Recipe

If you never seem to have time to cook during the week, try this recipe for Italian meatballs. You can make these on the weekend and heat them up in the microwave (for about 1 minute) when you need them during the week.

We will cover them in a simple tomato sauce before they go into the oven. In addition, we made a velouté sauce that can be poured over the meatballs when they are served. This sauce is optional but very easy to make.

The Italian meatballs can be eaten as a stand alone dish or they can be added to your favorite pasta (such as Risotto Milanese) and sauce. Regardless of how you decide to use them, they will save you time during the week.


Ingredients:
1 pound ground pork
1 pound ground beef
2 1/2 cups bread crumbs
1/2 cup milk
2 eggs
4 cloves garlic, minced
1 tbsp rosemary, chopped
1 tbsp red pepper flakes
1 tspn salt
1 1/2 tspn black pepper
1 1/2 tbsp dried porcini mushrooms, ground

Preparation:

1. Preheat oven to 475 degrees Fahrenheit and grease a large casserole dish.
2. In a large mixing bowl, mix together the pork, beef, bread crumbs, milk, eggs, garlic, rosemary, red pepper flakes, salt, pepper, and porcini mushrooms.
3. Using your hands, form golf ball sized meatballs.
4. Place the meatballs into the casserole dish and place the dish into the oven.
5. Cook for 15 minutes.
6. Remove the casserole dish containing the meatballs from the oven and reduce heat to 350 degrees Fahrenheit.
7. Cover the meatballs with your favorite spaghetti sauce. I used canned pizza sauce.
8. When the temperature in the oven has reached 350 degrees Fahrenheit, place the meatballs back into the oven and bake for 1 hour.
9. Remove the meat balls from the oven and serve hot.

Italy [ print this recipe for Italian Meat Balls ]

Garlic Bread Recipe

Everybody loves warm bread when it arrives at the table, and when it has the scent of garlic wafting from it, you know it has the Italian touch.  The goal in making a good garlic bread is to rub the bread with the crushed garlic clove, not to load it with chopped garlic; remember, just the essence is enough to gratify your senses.

Ingredients:
3 tbsp extra-virgin olive oil
3 cloves garlic, crushed and peeled
12-inch loaf Italian bread without seeds
1 tspn dried oregano
Kosher salt for seasoning

Preparation:

1. Combine the olive oil and garlic in a small bowl, and steep about 30 minutes, to let the flavors mingle.
2. Preheat the oven to 400 degrees Fahrenheit.  Split the bread in half lengthwise, then cut in half crosswise, to make four pieces.  Set the pieces, cut side up, on a baking sheet, and brush the bread with the flavored oil, rubbing with garlic cloves and leaving them on top.  Sprinkle with the dried oregano.
3. Bake until the bread is golden and crispy, about 4 to 5 minutes.  Remove any large garlic pieces, and lightly season the bread with salt before serving.

Variation:
Garlic Bread Topped with Cheese (Pane Strofinato con Formaggio):  substitute 1/4 cup grated Grana Padano or Parmigiano-Reggiano for the oregano.

Variation:
Garlic Bread Rubbed with Tomatoes (Pane Strofinato con Pomodoro):  Cut some ripe tomatoes in half crosswise.  While the baked bread is still hot, rub cut surfaces of the bread with the tomato halves, until the bread has absorbed the tomato juices, and the tomato pulp has rubbed onto the bread.  Season lightly with salt, drizzle some extra-virgin olive oil on top, and serve immediately.

Recipe courtesy of Lidia's Favorite Recipes by Lidia Matticchio Bastianich and Tanya Bastianich Manuali.

Italy  [ print this recipe for Garlic Bread ] 

Wild Mushroom Risotto Recipe

Everyone thinks of mashed potatoes and gravy or mac and cheese as comfort foods. But after tasting this risotto, you may just have a new favorite.

Ingredients:
6 cups beef stock (or substitute chicken or mushroom stock)
3 tbsp olive oil
2 tbsp butter
1 cup shiitake mushrooms, stemmed and julienned
1 cup oyster mushrooms, sliced
1 cup cremini mushrooms, sliced
salt and freshly ground pepper
1/2 cup finely chopped shallots
1 pound Principato di Lucedio Arborio rice
1/2 cup Courvoisier cognac
1/2 cup heavy cream
1/2 cup grated Parmigiano-Reggiano cheese
1/4 cup chopped flat-leaf parsley.

Preparation:

1. Pour the stock into a stock pot and bring to a boil. Reduce to a simmer.
2. In a medium sauté pan, heat 1 tablespoon of the olive oil and 1 tablespoon of the butter over medium-high heat. Add the mushrooms and sauté for 5 minutes, or until tender. Season with salt and pepper to taste. Remove from the heat and set aside.
3. Heat the remaining olive oil and butter in a heavy bottomed pot over medium-high heat. Add the shallots and sauté until translucent. Add the rice and cook, stirring constantly, until golden brown. Pour in the cognac and keep stirring until it is completely absorbed. Using a large ladle, add the stock one ladle at a time, stirring constantly, until absorbed. Continue this process until all the stock is used and the rice is creamy.
4. Add the mushroom mixture to the risotto and continue cooking and stirring. Stir in the heavy cream and cheese and continue stirring. Risotto should have a very creamy texture. Season with salt and pepper to taste. Serve immediately, garnished with chopped parsley.

Serves 8

Recipe courtesy of Lobster for Leos, Cookies for Capricorns by Sabra Ricci

Italy [ print this recipe for Wild Mushroom Risotto ]

Limoncello Mousse Pie Recipe

Limoncello, a lemon liqueur produced in the southern part of Italy, is traditionally served chilled after dinner to aid digestion.  It gives this dish a clean, sweet flavor with none of the tart, bitter flavor of fresh lemon juice.  If you are not a fan of lemon, try orangecello in its place.  It has a mild, sweet, aromatic orange flavor.

Recommended Equipment:
1 9 inch pie dish

Ingredients:
all-butter pie crust:
1 1/4 cups all-purpose flour
1 tbsp sugar
1/2 tspn salt
8 tbsp unsalted butter, cubed and chilled
3 - 4 tbsp ice water

pie:
1 1/4 cups milk
1/4 cup limoncello
1 tbsp lemon zest
1/2 cup sugar
3 tbsp cornstarch
2 egg yolks
1/4 tspn salt
1 tbsp butter
1 tspn vanilla extract
1/2 tspn powdered gelatin
1 tbsp cold water
1 cup heavy whipping cream
3 tbsp powdered sugar
1 tspn vanilla extract

Preparation:
all-butter pie crust:

1. In a large bowl, sift together the flour, sugar, and salt.
2. Add the butter to the bowl; with your fingers, rub it into the flour until the mixture looks like coarse sand studded with pea sized pieces of butter.
3. Turn the dough out onto a lightly floured surface and form a disk.  Wrap in plastic and chill for at least 30 minutes, or up to 3 days.
4. Remove the dough from the refrigerator for 10 minutes before rolling out.  Roll out on a lightly floured surface to a 1/8 inch thick, 12 inch circle, turning the dough often to be sure it does not stick.  Dust the surface with additional flour if needed.
5. Fold the dough in half and place it into a 9 inch pie plate.  Unfold and carefully press the dough into the pan.  Use kitchen scissors or a paring knife to trim the dough to within 1 inch of the pan's edge.
6. Cover with plastic and chill until ready to bake.  Covered, the crust will keep up to three days in the refrigerator.

pie:

1. Preheat the oven to 375 degrees Fahrenheit.  Line the pie crust with parchment paper or a double layer of aluminum foil and add pie weights or dry beans.
2. Bake for 15 minutes, then remove the paper and weights and bake for an additional 10 to 12 minutes, or until the crust is golden brown all over.  Remove from the oven and set aside to cool.
3. In a medium saucepan, combine the milk, limoncello, lemon zest, sugar, cornstarch, egg yolks, and salt and whisk until smooth.  Cook over medium heat, stirring constantly, until it begins to simmer and thicken, about 8 minutes.
4. Remove from the heat and add the butter and vanilla; stir until melted.  Pour through a strainer into a separate bowl.  Place a layer of cling plastic wrap on the custard and chill for 1 hour.
5. In a small bowl, mix the powdered gelatin with the cold water.  Let stand for 10 minutes, then melt in the microwave for 10 seconds.  Allow to cool for 5 minutes, or until cool to the touch.
6. In a medium bowl, add the cream, powdered sugar, and vanilla.  Whip on medium-high speed until it starts to thicken, about 1 minute.
7. Slowly pour in the cooled gelatin and whip until the cream forms medium peaks, about 1 minute.  Cover and chill for 30 minutes.
8. Add 1/2 of the whipped cream to the limoncello mixture and gently fold to incorporate.  Pour into the prepared crust and garnish the top with the remaining whipped cream.  Chill for 4 hours before serving.  

Recipe courtesy of Not-So-Humble Pies by Kelley Jaggers

Italy  [ print this recipe for Limoncello Mousse Pie ]

Torta all Alancia (Orange Cake) Recipe

From Grace's Sweet Life by Grace Massa Langlois......

This light, moist, citrusy cake is one of my favorites.  It rises nice and high and it's very easy to make.  I especially enjoy serving it at coffee time.  When I was working, I would get a call from my sister almost every day in the late afternoon and she would ask, "Coffee time?"  My answer was always yes!  We would go to our mother's house, where we were always greeted with the most amazing aroma of freshly percolated coffee, pizzelle, or cakes just like this one.  And we never left empty-handed.  My mother would send us on our way with freshly made sugo di pomodoro (tomato sauce), lasagne, cannelloni, or fresh bread.  I look forward to these types of rituals, not because of all the goodies, but because it's time to catch up and spend quality time with my family.  I believe it's one of the reasons our large family remains so close.


Ingredients:
Cake:
6 large eggs
2 cups all-purpose flour
4 tspn baking powder
1/2 tspn salt
1/2 cup vegetable oil
1 tspn pure vanilla extract
1 cup + 2 tbsp superfine sugar, divided
grated zest of 2 oranges
1 cup freshly squeezed orange juice
1/4 tspn cream of tartar

Syrup:
1 1/2 cups freshly squeezed orange juice
1/2 cup superfine sugar
zest of 1 orange in large strips (with no pith attached)
1/2 vanilla bean, split and seeded
2 to 3 tbsp Cointreau or other orange liqueur

Preparation:
Cake:

1. Separate the cold eggs.  Place the yolks in a large bowl and the whites in a stand mixer.  Cover each bowl with plastic wrap and allow the eggs to come to room temperature, about 30 minutes.
2. Preheat the oven to 350 degrees Fahrenheit.  Very lightly coat with butter the bottom and sides of a 10-inch tube pan with feet and removable bottom.
3. Using a fine-mesh sieve, sift together the flour, baking powder, and salt into a medium bowl.  Whisk to combine well.
4. Use a handheld mixer to beat the egg yolks, oil, vanilla, and 1 cup sugar on medium speed until light and fluffy, about 2 minutes.
5. Beat in the orange zest and juice.
6. Reduce the mixer speed to low and gradually add the flour mixture, beating to just combine.
7. In a stand mixer fitted with the whip attachment, beat the egg whites to stiff peaks, beginning at low speed and gradually increasing to medium-high.  When the whites are foamy, add the cream of tartar.  At the soft peak stage, add the remaining 2 tbsp sugar.
8. Using a large flexible spatula, fold one-third of the egg whites into the egg yolk mixture to lighten the batter, then carefully fold in the remaining egg whites until just combined.
9. Pour the batter into the prepared pan, spreading it evenly with an offset spatula.
10. Bake until golden and a cake tester inserted into the center comes out clean, 50 to 60 minutes.
11. Remove from the oven and immediately invert the pan onto a wire rack.  Let the cake cool completely in the pan upside down on the rack.
12. While the cake bakes, prepare the orange syrup.

Orange Syrup:

1. In a small saucepan over medium heat, bring the orange juice, sugar, orange zest, and the vanilla bean and seeds to a simmer, stirring until the sugar dissolves, about 5 minutes.
2. Reduce the heat to low, add the liqueur, and continue to simmer until the syrup reduces  and thickens slightly, about 5 minutes.
3. Remove from the heat and strain the syrup through a fine-mesh sieve into a pourable container.  Allow the syrup to cool slightly.

1. Flip the cake over, carefully run a thin knife around the edges of the pan, and turn the cake out onto a serving plate or cake stand.
2. To serve, place the cake on dessert plates and serve with warm orange syrup.

Recipe courtesy of Grace's Sweet Life by Grace Massa Langlois

Italy  [ print this recipe for Torta all Alancia (Orange Cake) ]

Grilled Sausages with Peppers and Onions

Whenever I can't decide what to serve for dinner with friends, I fall back on this reliable sausage and peppers recipe. Everyone loves it, especially me, because it is easy, looks great, and tastes fantastic. If your market carries them, use the light green Cubanelle frying peppers, which have a little more flavor than the standard bell pepper.

Ingredients: 
1/4 cup pure olive oil
1 garlic clove, thinly sliced
1 medium yellow onion, peeled and cut lengthwise into 1/2 inch thick slices
4 Cubanelle (frying) or green bell peppers, cored, seeded, and cut lengthwise into 1-inch strips
Kosher salt
Freshly ground black pepper
8 sweet or hot Italian sausages, pricked with a fork

Preparation:

1. Prepare an outdoor grill for direct cooking over medium-high heat (450 degrees Fahrenheit).
2. To make the peppers and onions:  Place a large flameproof skillet on the cooking grate.  Add the oil and garlic.  Cook, with the lid closed as much as possible, until the garlic is golden, about 2 minutes.  Add the onion and cook, stirring occasionally, until translucent, about 6 minutes.  Stir in the peppers and cook, stirring occasionally, until the peppers are tender, about 10 minutes.  Season the peppers with salt and pepper.  Remove from the heat.
3. Meanwhile, brush the cooking grate clean and lightly oil the grate.  Reduce the grill temperature to medium heat (350 degrees Fahrenheit).  If using a charcoal grill, the coals will have burned down to this temperature.  (If you can hold your hand just above the cooking grate for 3 to 4 seconds, the temperature is correct.)  Grill the sausages, with the lid closed as much as possible, occasionally turning the sausages, until they are browned and show no sign of pink when pierced with the tip of a sharp knife, about 15 minutes.  Remove from the grill.
4. Return the skillet to the grill.  Bury the sausages in the peppers and simmer to marry the flavors, about 5 minutes.  Transfer to a platter and serve hot.

 Recipe courtesy of Rao's on the Grill by Frank Pellegrino, Jr.

Italy  [ print this recipe for Grilled Sausages with Peppers and Onions ]

Tomato and Red Onion Salad

The best month of the year to make this salad is August, when tomatoes are truly in season and they are full of juicy flavor.  To mix it up, use tomatoes with different colors, but there is something about red ripe tomatoes that says "Summer."


Ingredients:
3 large ripe tomatoes, cored and cut into wedges
1 large red onion, thinly sliced
2 tspn minced garlic
3/4 cup extra-virgin olive oil
2 tbsp red wine vinegar or balsamic vinegar
1 tspn kosher salt
1/4 tspn freshly ground black pepper
 6 large basil leaves, torn into dime-size pieces

Preparation:
Using a rubber spatula,  gently stir the tomatoes, onion, and garlic together in a medium bowl.  Add the oil and vinegar and stir gently to coat the tomatoes.
Season with salt and pepper.  Add the basil to the tomato mixture.  Stir again and serve.

Recipe courtesy of Rao's on the Grill by Frank Pellegrino, Jr.

Italy [ print this recipe for Tomato and Red Onion Salad ]

Four Seasons Pizza Recipe

This pizza, with separate "compartments" of toppings, is very popular in European pizzerias, and deserves more exposure here in the States.  It has something for everyone.

Ingredients:
Olive oil for the pan
Pizza dough (this recipe makes 4 crusts. You will need 2 for this recipe)
1 cup your favorite pizza sauce
4 tbsp freshly grated Parmigiano-Reggiano cheese
8 oz. fresh mozzarella cheese, cut into thin rounds, or use shredded processed mozzarella
2/3 cup coarsely chopped artichoke hearts, patted dry with paper towel
2/3 cup pitted and coarsely chopped black olives
1 cup thinly sliced mushrooms
2 oz. paper-thin slices of prosciutto

Preparation:

1. Prepare an outdoor grill for direct cooking over medium heat (350 degrees Fahrenheit).  Lightly oil a 14-inch perforated pizza pan.
2. Place the pizza dough on the pan and grill, with the lid closed as much as possible, until the underside is heated, about 1 minute.  Flip the dough on the pan and heat the opposite side, about 1 to 2 minutes longer.  Flip again and spread about 1/2 cup of pizza sauce on th dough.  Sprinkle with 2 tablespoons of Parmigiano-Reggiano, followed by half of the mozzarella. 
3. Visually separate the pizza dough into quarters.  Using half of the artichoke hearts, olives, mushrooms, and proscuitto, arrange each ingredient in its own quadrant on the pizza dough.
4. Close the grill and continue cooking until the mozzarella has melted, about 2 to 3 minutes.  Using the pizza pan or a rimless cookie sheet, remove the pizza from the grill and transfer to a serving platter or chopping board.  Let stand for a few minutes.  Slice and serve. 
5. Repeat steps 2 through 4 to make the second pizza.

Makes 2 12-inch pizzas

Recipe courtesy of Rao's on the Grill by Frank Pellegrino, Jr.

Italy  [ print this recipe for Four Seasons Pizza ]

Prosciutto Cheese Puffs

Salty and cheesy, with a fiery bite. Beautiful!  If you're serving any gluten-sensitive individuals, use gluten-free flour such as brown rice flour.

Ingredients:
2 tbsp unsalted butter
4 tbsp whole wheat flour
3/4 cup low-fat milk
4 large eggs, separated
3 ounces finely chopped prosciutto
2 serrano or jalapeño peppers, seeded and finely chopped
3/4 cup shredded sharp cheddar cheese (about 3 oz.)
1 tbsp grainy or Dijon mustard
1/2 tspn salt
1/4 tspn pepper

Preparation:

1. Grease 12 mini-muffin cups with butter and sprinkle flour into each.  Tap out any excess flour.
2. In a medium saucepan, melt the butter over medium-high heat.  Add the flour and cook, whisking constantly, until the mixture is lightly golden, about 2 minutes.  (you're fundamentally making a roux.)
3. Whisk in the milk, remove the pan from the heat, and stir in the egg yolks, prosciutto, jalapeño or serrano peppers, cheddar cheese, mustard, salt, and pepper.  The mixture will be thick.  Let cool to about room temperature.
4. Preheat the oven to 400 degrees Fahrenheit.
5. In a medium bowl with a whisk or an electric mixer on medium speed, beat the egg whites until soft peaks form.
6. Stir one-quarter of the egg whites into the prosciutto mixture, then gently fold in the remaining egg whites. 
7. Divide the mixture among the prepared muffin cups and bake until puffed and set, about 10 minutes.
8. Let cool for 5 minutes before unmolding.  They will fall upon cooling. 

 Serves 6 to 12

Recipe courtesy of Muffin Tin Chef by Matt Kadey

Italy [ print this recipe for Prosciutto Cheese Puffs ]

Mini Macaroni and Cheese

From Muffin Tin Chef by Matt Kadey....

Sure, mac 'n' cheese is pure comfort food.  But too often it's a calorie landmine courtesy of the gooey cheese, which is why making individual servings in a muffin tin is the perfect way to control portions.  Kids are sure to love this reinvention bejeweled with crunchy panko crumbs.

Ingredients:
8 ounces whole grain elbow macaroni pasta
1 1/2 cups shredded cheddar cheese (about 6 oz.)
1/2 cup plus 2 tbsp grated Parmesan cheese
2 large eggs
3/4 cup low-fat milk
1/3 cup plain low-fat yogurt, preferably Greek-style
1/2 cup chopped sun-dried tomatoes
2 tbsp chopped chives
1/4 tspn cayenne pepper (optional)
1/4 tspn ground nutmeg
1 tbsp grainy or Dijon mustard
1/4 tspn salt
1/4 tspn black pepper
2 tbsp unsalted pepper
3/4 cup panko (Japanese-style) bread crumbs

Preparations:

1. Cook the macaroni according to the package instructions until al dente.
2. Preheat the oven to 375 degrees Fahrenheit.
3. Drain the pasta, return it to the pot, and stir in the cheddar cheese and 1/2 cup of the Parmesan cheese.
4. In a medium bowl, lightly beat the eggs and stir in the milk and yogurt. 
5. Add the egg mixture to the pasta mixture along with the sun-dried tomatoes, chives, cayenne, nutmeg, mustard, salt, and pepper and mix well.  Divide the mixture among 12 medium muffin cups. 
6. Heat the butter in a medium skillet over medium heat.  Stir in the bread crumbs and cook until browned, stirring regularly. 
7. Stir the remaining 2 tablespoons Parmesan cheese into the toasted bread crumbs, sprinkle over the pasta mixture, and bake until set, about 15 minutes.
8. Let cool for 5 minutes before unmolding.

Serves 4

Recipe courtesy of Muffin Tin Chef by Matt Kadey

Italy  [ print this recipe for Mini Macaroni and Cheese ]

Spinach and Black Olive Calzone Recipe

From Quinoa Cusine by Jessica Harlan and Kelley Sparwasser.....

My family loves calzone night; the kids can play with extra chunks of dough or even fill their own calzones with toppings of their choosing.  I love the spinach and black olive combination, but you can use whatever fillings you like.  Some of our other favorites are roasted red peppers, canned artichoke hearts, meat or veggie sausage, and wilted arugula.  If you have a favorite homemade pizza sauce recipe, feel free to use it; you’ll need about 4 cups.

Ingredients:
2 recipes of quinoa pizza dough
Cornmeal of semolina flour, for baking sheet
4 cups prepared pizza sauce
2 (10 oz.) packages frozen spinach, thawed and squeezed to remove excess water
1 cup sliced black olives
1 cup shredded mozzarella cheese

Preparation:

1. Prepare the pizza dough according to the recipe instructions, making a double batch.
2. Preheat the oven to 450 degrees Fahrenheit; if you have a pizza stone, put it into the oven before preheating.  If you don’t have a pizza stone, sprinkle a rimmed non-stick baking sheet lightly with cornmeal or semolina flour.  Heat the pizza sauce in a medium saucepan and keep warm over low heat.
3. Divide the dough into four equal pieces.  Work with one piece at a time, keeping other pieces covered with a towel or plastic wrap so they don’t dry out.  On a work surface lightly dusted with flour, use your hands to pat and stretch a piece of dough into a flat oval about 12 X 8 inches.  Arrange a quarter each of the spinach and black olives on half of the oval, leaving an edge of about 1 inch uncovered.  Sprinkle with about 1/4 cup of mozzarella cheese and drizzle with about 1/4 cup pizza sauce.  Fold the dough over the filling and, beginning at one end, roll the edge to seal.  Tuck the rolled edge under the calzone.  Carefully transfer the finished calzone to the baking sheet or slide onto the hot pizza stone in the oven.
4. Repeat with the remaining dough and the filling.  Bake the calzones until the dough is golden and they sound hollow when tapped, about 15 minutes.  Serve hot with the remaining pizza sauce spooned over.

Makes 4 calzones.

Recipe courtesy of Quinoa Cuisine by Jessica Harlan and Kelley Sparwasser.


Italy  [ print this recipe for Spinach and Black Olive Calzones ]

Quinoa Pizza Dough Recipe

Adding quinoa flour to a classic pizza dough recipe adds not only some healthy protein but also a nice nuttiness to the crust.  Use this dough for pizza or calzones or, for an easy appetizer, simply flatten it, brush with olive oil, sprinkle with dried pizza seasoning, Parmesan cheese, and garlic powder, and bake at 400 degrees Fahrenheit until golden, 12 to 15 minutes.  You can also brush the flattened dough with olive oil and cook it right on a hot grill to make flatbread; cook it 2 or 3 minutes per side.

Ingredients:
1  1/4 cups very warm water
1 tbsp active dry yeast
1 tbsp honey
2 to 2 1/2  cups bread flour
1 tspn kosher salt
1 tbsp extra-virgin olive oil
1 tspn extra-virgin olive oil
1  1/2  cups quinoa flour

Preparation:

1. Place the warm water in a large bowl.  Stir in the yeast, honey, and 1 cup bread flour.  Let sit in a warm place until foamy, about 15 minutes.
2. Stir in the salt, 1 tablespoon olive oil, and quinoa flour.  Gradually add the remaining bread flour, 1/2  cup at a time, until the dough forms a slightly sticky ball.  Turn out onto a well-floured work surface and knead until smooth and elastic, about 10 minutes.  Add more flour if needed.  The dough will be slightly sticky.  Form into a ball.
3. Drizzle the remaining 1 tablespoon olive oil into a clean bowl.  Place the ball of dough in the bowl, turning to coat with oil.  Cover the bowl with plastic wrap and let the dough rise in a warm place until nearly doubled in size, about 1 hour.  Use in your favorite pizza or calzone recipe.

Makes dough for one 12-inch pizza.

Recipe courtesy of Quinoa Cuisine by Jessica Harlan and Kelley Sparwasser.

Italy  [ print this recipe for Quinoa Pizza Dough ]

Florentine Omelet Recipe

This omelet is our twist on the Florentine omelet. Instead of spinach, which is overused and has oxalic acid (an antinutrient that inhibits your body’s ability to absorb minerals and is the source of that squeaky feeling on your teeth when you eat lots of spinach), we use kale. Instead of your standard white or crimini mushrooms, we use shiitakes, giving it a slight Asian feel. The sun-dried tomatoes are a nice touch to make the flavor pop.

Ingredients:
1 tbsp butter or ghee
3 to 4 shiitake mushrooms, sliced lengthwise (about 1 cup)
1/8 tspn sea salt
2 sun-dried tomatoes, julienned
2 cups finely chopped kale
2 tspn butter or ghee
4 eggs
Freshly ground pepper
1 tbsp grated Parmesan

Preparation:

1. Heat 1 tablespoon of the butter or ghee in a small skillet over medium heat. When melted, add the mushrooms and salt and let cook for 2 to 3 minutes, until just soft. Add the sun-dried tomatoes and kale, which might still be a little wet from being washed – this is fine, it will help it steam. Cook for 2 more minutes. Remove all veggies from the heat and put on a plate.
2. Using the same skillet, add 1 teaspoon of butter or ghee and let melt. Break 2 eggs into a bowl and whisk together lightly with a fork. When the butter has melted, pour the whisked eggs into the pan, adding a pinch of freshly ground pepper. As the eggs cook, sprinkle with half of the Parmesan cheese and use your spatula to fold up the edges and let the uncooked egg on top run to the bottom of the pan. Flip the eggs to cook the other side. Put on a plate and set asidewhile you repeat this step for the next 2 eggs. If you don’t know how to make an omelet, visit www.eatnakednow.com and search “omelet” for a video on how to make a basic omelet.)
3. Put half of the kale and mushroom mixture onto one half of each of the omelet, and fold the egg over it. Sprinkle with a little more Parmesan cheese and serve warm.

Note about sun-dried tomatoes: We prefer to get our sun-dried tomatoes dry, not packed in any oil. If your sun-dried tomatoes are extremely hard, you’ll need to reconstitute them by soaking them in water for 10 to 15 minutes. If they’re a little soft and chewy, you can use them as is, without reconstituting.

Makes 2 servings

Recipe courtesy of the Naked Foods Cookbook by Margaret Floyd and James Barry

Italy [ print this recipe for Florentine Omelet ]

Apple Pizza Recipe

Whenever it is pizza night at our house we either have Apple Pizza or Chocolate Pizza for dessert. Both of these use the Neapolitan Pizza Dough recipe so either could be served with Buffalo Chicken Pizza, Fresh Basil Pizza, or São Paulo Style Portuguese Pizza which also use the Neapolitan style dough as a base.

Recommended Equipment:
Pizza stone

Ingredients:
Neapolitan Pizza Dough
mozzarella cheese, sliced
apple, thinly sliced
honey
cinnamon, ground

Preparation:

1. Place pizza stone in the oven and preheat the oven to 450 degrees Fahrenheit.
   
2. Next, use one of your Neapolitan pizza doughs and form a thin oval crust.
3. Cover it with a thin layer of mozzarella cheese.
4. Place apple slices on top of the mozzarella.
5. Drizzle honey over the apples.
6. Sprinkle cinnamon over the apples and honey.
7. Slide pizza onto the pizza stone in the oven and bake for 6 minutes.
8. Let cool for 3 to 4 minutes then serve.
   

Italy [ print this recipe for Apple Pizza ]

Cannoli alla Nonna Saporito Recipe

From Ciao Italia Family Classics by Mary Ann Esposito....

The queen of all Sicilian desserts is definitely cannoli. Cannoli probably originally came from Arabs, who influenced so much of Sicily’s cooking. These crisp, flaky pastry dough cylinders are filled with sweetened sheep’s milk ricotta cheese, nuts, citron, and bits of chocolate. I cherish Nonna Saporito’s old recipe that originally called for sheep’s milk ricotta cheese for the filling but when she came to America, it was impossible to find, so whole cow’s milk ricotta was substituted instead. Whenever I make these, I use her old and very worn wooden forms, fashioned from a broom handle, but stainless steel forms are available in kitchenware stores.

Ingredients:
Filling
1 1/2 cups whole-milk ricotta cheese, well drained
3 tbsp granulated sugar
1 1/2 tspn ground cinnamon
1 1/2 cups coarsely chopped milk chocolate (4 to 5 small bars)
1/4 cup pistachio nuts, coarsely chopped

Dough
1 cup unbleached all-purpose flour
1 tbsp unsalted butter or lard
1 tbsp granulated sugar
4 to 5 tbsp dry Marsala wine
2 cups vegetable oil
colored sprinkles
confectioner's sugar for sprinkling

Preparation:

1. To make the filling, whip the cheese in a bowl until smooth. Stir in the granulated sugar, cinnamon, and chocolate. Refrigerate, covered with plastic wrap, until ready to fill the cannoli shells.
2. To make the dough, place the flour in a bowl or food processor. Add the butter or lard and sugar and mix with a fork, or pulse, until the mixture resembles coarse meal. Slowly add the 1/4 cup of wine and shape the mixture into a ball; add a little more wine if the dough appears too dry. It should be soft but not sticky. Knead the dough on a floured work surface until smooth, about 10 minutes. Wrap the dough in plastic wrap and refrigerate for 45 minutes.
3. Place the chilled dough on a floured work surface. Divide the dough in half. Work with 1 piece of dough at a time; keep the remaining dough refrigerated. Using a rolling pin or pasta machine set to the finest setting, roll the dough out to a very thin long rectangle about 14 inches long and 3 inches wide. Cut the dough into 3-inch squares. Place a cannoli form diagonally across one square. Roll the dough up around the form so the points meet in the center. Seal the points with a little water. Continue making cylinders until all the dough is used.
4. In an electric skillet(see note), heat the vegetable oil to 375 degrees Fahrenheit.
5. Fry the cannoli three or four at a time, turning them as they brown and blister, until golden brown on all sides. Drain them on brown paper or paper towels. When they are cool enough to handle, carefully slide the cannoli off the forms.
6. To serve, use a long iced tea spoon or pastry bag without a tip to fill the cannoli with the ricotta cheese mixture. Dip the ends into colored sprinkles, arrange them on a tray, and sprinkle confectioner's sugar over the tops. Serve at once.

Note: If you prefer, you can fry the cannoli in a deep fryer. Be sure to fill the cannoli just before serving - any sooner will result in soggy shells.

Makes 14 to 18 cannoli

Recipe courtesy of Ciao Italia Family Classics by Mary Ann Esposito

Italy [ print this recipe for Cannoli alla Nonna Saporito ]

Limoncello Recipe

Limoncello is an Italian citrus based liqueur that is usually served before or after meals. It originates from the Amalfi Coast region of Italy where lemons grow in abundance. Limoncello is usually served chilled and it is very popular in Italy during the warmer summer months. This traditional version of limoncello is lemon-based but similar liqueurs can be made from other citrus fruits. If you have the patience (this recipe takes about 35 days to make), limoncello is an easy liqueur to make at home. Staying true to this Italian classic, we used I Spirit Italian Vodka for this recipe.

Ingredients:
8 lemons
2 cups granulated sugar
2 1/2 cups water
2 vanilla beans
1 750 mL bottle of vodka (we used I Spririt Italian Vodka)

Preparation:

1. Wash the lemons and pat dry with a kitchen towel.
2. Zest each of the lemons using a grater or vegetable peeler. Only use the outer yellow part of the rind.
   
3. Pour the vodka into a large glass jar. A large Mason jar should work for a single bottle of vodka. Be sure to save the vodka bottle for bottling the limoncello when it is finished.
   
4. Add the lemon zest to the jar.
5. Scrape out the small seeds out of the vanilla beans and add them to the jar along with the vanilla beans.
6. Put the cap back on the jar and let it sit in a dark place at room temperature for 30 days.
7. After 30 days have passed, combine the sugar and water in a saucepan over medium heat. Bring the mixture to a gentle boil for about 6 minutes.
8. Remove the saucepan from the heat and let it cool.
9. Using a sieve lined with a paper coffee filter, filter the lemon rind and vanilla seeds and bean from the limoncello. Pour the pure limoncello back into the jar.
10. Add the cooled syrup to the jar containing the limoncello. Gently mix the syrup in with the limoncello. Put the cap back onto the jar and let the mixture age for another 5 days.
11. After 5 days have passed, using a funnel pour the limoncello back into the original vodka bottle.
    
12. Store the limoncello in the freezer or refrigerator until you are ready to serve it. Serve the limoncello ice cold in shot glasses.

Italy [ print this recipe for limoncello ]

Calzone di Ricotta alla mamma Recipe

From Ciao Italia Family Classics by Mary Ann Esposito....

Whenever I visited my mother, I would take her out to dinner at one of her favorite restaurants. Mom was never one about ambiance; it was all about the food. So it was not surprising that she often liked to go to a nondescript, hole-in-the-wall diner where they made delicious ricotta cheese-filled calzones. They were as big as a platter and she often brought half of one home for lunch the next day. Mom could re-create anything, so instead of asking the diner folks how they made them, she created her own recipe with many filling variations, such as spinach and cheese or broccoli and cheese or sausage and cheese. Still, I loved the ricotta-filled ones the best because she did, too. The success of this recipe depends on the quality of the ricotta and mozzarella cheeses.

Ingredients:
Filling
1 pound good-quality ricotta cheese, well drained
1/2 pound fresh mozzarella or provolone cheese, cut into bits
1 1/2 tspn fine sea salt
coarsely ground black pepper

Dough
1 cup warm water (110 degrees Fahrenheit)
1 package active dry yeast
1 1/2 tspn sugar
3 to 3 1/2 cups unbleached all-purpose flour
2 tspn salt
2 tbsp extra-virgin olive oil

Topping:
1 large egg, lightly beaten with a fork
coarse sea salt for sprinkling on top of calzones

Preparation:

1. In a bowl, combine the cheeses and salt and season generously with pepper and mix well. Cover and keep refrigerated while making the dough.
2. In a large mixing bowl or in the bowl of a stand mixer, combine the water, yeast, and sugar. Allow to stand for 5 minutes.
3. Add the olive oil and 2 1/2 cups of the flour and mix by hand or on medium speed with the dough blade until blended. Add additional flour 1/2 cup at a time until the dough begins to wind around the blade or is not sticking to your hands. Strive for a soft but not sticky dough.
4. Lightly flour a work surface and turn out the dough. With wet hands knead the dough until it is smooth and elastic. Divide the dough into four equal-size balls and place them on a clean kitchen towel. Cover and let rise until doubled in size.
5. Preheat the oven to 425 degrees Fahrenheit. With a rolling pin, flatten each ball and roll into an 8-inch-diameter round. Spread 1/2 cup of the ricotta filling on one half of each round. Fold the other half of the round over the filling to create the calzone, or turnover, shape. Seal the edges with a fork that has been dipped in flour.
6. As you form the calzones, place them, 2 inches apart, on a parchment paper lined baking sheet. Cover with a clean kitchen towel and let rise for 20 minutes.
7. Brush the tops of each calzone with the beaten egg; sprinkle with the coarse salt and make an X with a scissors in the top of each one.
8. Bake the calzones for 20 minutes, or until golden brown. Serve hot.

Makes 4 calzones

Recipe courtesy of Ciao Italia Family Classics, by Mary Ann Esposito

Italy [ print this recipe for Calzone di Ricotta alla mamma ]

Arancine Siciliane (Sicilian Rice Balls) Recipe

Nonna Saporito could do no wrong in her kitchen. She could wield a cleaver like a pro, cut up a chicken lickety-split, and roll out pasta without breaking a sweat. Her signature dish, chicken in wine, is to this day my very favorite and one that I have never been able to duplicate in taste. Never! And when she served it, she also made arancine-fried rice balls. I devoured them. Arancine are traditional Sicilian street food that has its beginnings in many foreign cultures. The rice and saffron from the Arabs, the sheep's milk cheese from the Greeks, ragú from the French, and tomatoes from the Spanish. No wonder they are so good! Do not attempt to make these with regular rice. Make them with Arborio, the short-grain, starchy rice used to make risotto. It has the heft to stand up to frying.

Ingredients:
Ragú Sauce
3 tbsp extra virgin olive oil
1/4 cup minced celery
1/4 cup minced carrot
1/4 cup minced onion
1 tspn hot red pepper flakes
1 pound ground beef or pork
2 cups crushed plum tomatoes
1/4 cup red wine
salt and black pepper to taste
1/2 cup peas

Rice Balls
1 cup Arborio rice
2 1/2 cups chicken broth
1 tspn saffron threads, dissolved in 1/4 cup warm water
1/2 cup grated pecorino cheese
4 large eggs
unbleached all-purpose flour
2 cups fine dry bread crumbs
4 cups canola or peanut oil for frying

Preparation:
Ragú Sauce

1. Heat the oil in a 2-quart saucepan and cook celery, carrot, and onion until the vegetables soften.
2. Stir in the red pepper flakes.
3. Add the meat and brown it well.
4. Combine the tomatoes with the wine and add to the meat, stirring the ingredients well.
5. Cook over medium-low heat for 45 minutes. The mixture should be thick, not watery.
6. Stir in the peas. Season with salt and pepper to taste. The sauce can be made several days in advance.

Rice Balls

1. Pour the rice into a 2-quart saucepan and add the chicken broth. Stir well and bring to a boil. Lower the heat and allow the rice to cook, covered, until all the liquid has been absorbed.
2. Strain the saffron threads and add the saffron water to the rice. Stir well.
3. Off the heat, stir in the cheese, and add 2 of the eggs. Season with salt to taste. Let cool.

To assemble the rice balls:

1. Scoop up about 1/2 cup of the rice in the palm of your hand; form small orange-size balls then make an indentation in the center of each ball with your finger.
2. Fill the indentation with a generous tablespoon of the ragú.
3. Close the rice around the filling. Set the balls aside.
4. Put the flour in a shallow bowl.
5. Beat the remaining 2 eggs with a fork in another shallow bowl.
6. Coat the balls in flour, then the egg mixture. Roll the balls in bread crumbs to cover completely.
7. Heat 4 cups of oil to 375 degrees Fahrenheit in a deep fryer of heavy-bottomed deep pot.
8. Fry the arancine in the oil until nicely browned. Drain them on paper towels.
9. Serve them hot with or without tomato sauce on the side.

Variation:
Make arancinette, small olive-size rice balls, for part of an antipasto; instead of ragú filling, use a mixture of diced ham and Italian fontina cheese.

Chef's Secret
After coating the rice balls in bread crumbs allow them to dry out, uncovered, in the refrigerator for 15 minutes before frying. This will help the bread crumbs stay put when frying.

Makes about 12 rice balls

Recipe courtesy of Ciao Italia Family Classics, by Mary Ann Esposito

Italy [ print this recipe for Arancine Siciliane (Sicilian Rice Balls) ]

Savory Brioche Recipe

Traditional brioche is sweetened with a bit of sugar or honey and is used in savory recipes as well as desserts. For this book we decided to go to extremes: a dough that is sweet for our dessert pizzas and this version, with no sugar at all, for the savory pies. They are both rich and flavorful, but in two distinct ways.

Makes enough dough for at least eight 1/2 pound pizzas or flat-breads (about 12 inches across). The recipe is easily doubled or halved.

Ingredients:
1 1/2 cups lukewarm water
1 tbsp granulated yeast
1 tbsp Kosher salt.
6 large eggs, lightly beaten
6 1/2 cups unbleached, all-purpose flour
1 cup (2 sticks) unsalted butter, melted and slightly cooled

Preparation:

1. Mixing and storing the dough: Mix the yeast, salt, and eggs with the water in a 5 quart bowl, or a lidded (not airtight) food container.
2. Mix in the flour and butter without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy duty stand mixer (with paddle). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour.
3. Cover (not airtight), and allow it to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
4. The dough will be loose, but will firm up when chilled. Don't try to use it without chilling for at least 3 hours or until firm. Refrigerate it in a lidded (not airtight) container and use over the next 5 days. Or store the dough for up to 3 weeks in the freezer in 1/2 pound portions. When using frozen dough, thaw it in the refrigerator overnight before use.
5. On pizza or flatbread day, roll out or stretch the dough into a thin round and finish with your favorite toppings, using many of the recipes in this book.

Recipe courtesy of Artisan Pizza and Flatbread in Five Minutes a Day by Jeff Hertzberg and Zoë François

France [ print this recipe for Savory Brioche ]

Risotto Milanese Recipe

Legend has it that risotto Milanese dates back to 1574, when a stained-glass artisan, Zafferano, added the saffron he used for his paintings to his daughter's wedding risotto. It became (and still is) the talk of the town!

Tips:
If you don't have saffron, omit the hot water, increase the chicken broth to 3 cups(750 mL) and replace the saffron with 2 tspn(10 mL) ground turmeric, adding it with the broth.

The risotto will hold on the Keep Warm cycle for about an hour, but you'll need to add 1/4 cup(60 mL) more broth for a creamy consistency. Wait until you're ready to serve before folding in the Parmesan, seasoning and garnishing.

Recommended Equipment:
Medium to large rice cooker; fuzzy logic (preferred) or on/off

Ingredients:
1 tspn crushed saffron threads
1/4 cup hot water
2 tbsp extra virgin olive oil
5 tspn butter, divided
1 onion, finely chopped
1 cup Arbrorio rice
1/4 cup white wine
2 3/4 cups chicken broth
1/2 cup freshly grated Parmesan cheese
salt and freshly ground pepper
additional freshly grated Parmesan cheese

Preparation:

1. In a measuring cup or small bowl, combine saffron threads and hot water; set aside to steep.
2. Set the rice cooker for the Quick Cook or Regular cycle. When the bottom of the bowl gets hot, add oil and 1 tbsp (15 mL0 butter and let butter melt. Sauté onion for about 3 minutes or until softened and translucent.
3. Add the rice and sauté for about 4 minutes or until rice is mostly translucent and only a dot of white remains. Stir in wine and cook for 3 to 4 minutes or until evaporated. Stir in saffron infused water and chicken broth. Close the lid and reset for the Porridge or Regular cycle. Set a timer for 25 minutes. Stir two or three times while the risotto is cooking.
4. When the timer sounds, check to make sure the risotto is al dente. If necessary, continue cooking, checking for doneness every 5 minutes. Fold in the remaining butter. Fold in Parmesan. Season to taste with salt and pepper. Serve immediately, garnished with Parmesan.

Makes 4 to 6 servings

Recipe courtesy of 300 Best Rice Cooker Recipes by Katie Chin

Italy [ print this recipe for Risotto Milanese ]