June 30, 2020
Bruno Magli's Capsule Recipes
Patricia Field's Italian/Armenian Lasagna
Prep time: 1 Hour
Cook time: 25 minutes
3 1/2 cups Flour
1/2 cup water
1/2 cup of Melted Butter
1 Teaspoon Salt
2 Tablespoons Olive Oil (For Your hands)
2.) Tomato Sauce:
1 18 oz can of peeled italian totmatoes
1 purple onion finely sliced or chopped
2 cloves of garlic - chopped
1/2 half of italian parsley chopped.
12 to 15 basil leaves chopped
1/2 cup of olive oil salt and pepper to taste
3.) Cheese and Meat:
1 lb Mozzarella, thinly sliced Grated Parmesan to your liking
1/2 lb ricotta
1/2 lb prosciutto, thinly sliced
15-18" (approximately) Rectangular Baking Pan
1/4 Cup of Olive Oil
1/4 Cup Melted Butter
Part 1: Homemade Pasta
1. Mix together flour, water, and salt.
2. Dip your palms into the melted butter and kneed the dough.
3. Divide the dough into 2 pieces and let stand in a covered pan for 2 hours.
4. Cut dough and roll out the dough with a long rolling pin. Brush the pasta with melted butter.
5. Sprinkle flour and roll out to 3 inches by 15 - 18" (depending on the size of your baking pan).
6. About 1 1/8 inches thick. Refrigerate - May be assembled & refrigerated.
Part 2: Tomato Sauce
1. Sautee garlic and onions in a large frying pan until onions wilt on low to medium heat.
2. Add parsley and basil. Sautee until wilted. Add peeled tomatoes, lightly chopped and cook over a moderate heat for 10- 12 minutes, chopping additionally as you cook.
Part 3 & 4: Cheese and Meat
1. Assembly Lightly line Baking pan with olive oil and 4 tablespoons of tomato sauce. 2. Lay in first layer of pasta strips. Top with 1/2 cup tomato sauce, sliced mozzarella, Parmesan, ricotta and prosciutto slices.
3. Continue assembling until you reach 1 inch of the top of the baking pan.
4. End with a light layer of tomato sauce and drizzle with olive oil.
Part 5: Bake
1. Heat oven to 400 degrees.
2. Place baking pan in oven for 20 minutes.
3. Reduce heat to 350 degrees and bake for another 30 minutes.
4. Remove from oven and let sit and cool for 15 minutes.
5. Cut into squares & serve!
Grandma Nancy's Cream Cheese Apricot Cookies
Prep time: 15 minutes
Cook time: 15 minutes
8 ounces cream cheese, softened
1 cup butter
About 2 1/2 cups all-purpose flour
1 jar of apricot preserves
1. Preheat oven to 350 degrees F .
2. Using a mixer, cut butter into cream cheese. I usually use the paddle attachment on the mixer
3. After the cream cheese and butter are mixed thoroughly slowly add flour. Continue to add flour until dough can be handled without sticking to surface.
4. Roll dough onto table or cutting board to 1/8” thickness. When you can see through the dough it’s about the right thickness. If dough sticks to table or cutting board continue to dust with flour to be able to roll it out.
5. Using a rolling pastry cutter, cut into 2 inch square sections.
6. Smear a half teaspoonful of apricot preserves in the center of each square. Make sure to smear it if you leave it too thick it will prevent the cookie from cooking correctly.
7. Fold over two opposite corners. Place each cookie on parchment lined cookie sheet.
8. Bake for about 12 minutes (until lightly golden). Let cool on a cookie rack. Dust with confectioners' sugar. Store in an airtight container.
Adam Gonon's Eggplant Pasta a la Giovana
Prep time: 30 minutes
Cook time: 45 minutes
1.75 cups of penne pasta
2 cloves of garlic
1 cup of black olives
4 tbsp of extra virgin olive oil
5 ripe tomatoes
7 basil leaves, sea salt
1/4 cup of capers
1/2 cup of sliced mozzarella
1/2 cup of grated parmesan cheese
1. First, prepare the eggplant for oven roast. Slice eggplant in half and then cut eggplant into 1 inch cubes and place in bowl.
2. Add minced garlic, sprinkle over some olive oil and stir so as to evenly distribute olive oil. Sprinkle sea salt in.
3. Let mixture sit and marinate for 30 minutes.
4. Next, spread eggplant cubes across a cooking sheet and place in an oven at 400 degrees for 30 minutes.
5. Prepare the tomato sauce: Blanche the tomatoes in boiled water for 2 - 3 minutes, then remove from water and remove the skin before cutting into cubes.
6.Add olive oil and 2 cloves of garlic to a pan. Let garlic and oil brown for a few minutes and add the tomatoes.
7. While stirring for 5 minutes, sprinkle in salt, periodically sprinkle in 2-6 leaves of basil, the capers, olives, and roasted cubes of eggplant.
8. Drop to a simmer and, separately, prepare your pasta al dente (in lightly salted boiling water for 11-12 minutes).
9. Once ready, add pasta to sauce pan, along with sliced mozzarella and the remaining basil leaves. Gently mix.
10. Serve and add grated parmesan cheese over top.
Tony Gemignani's Cal-Italia Pizza
Prep time: 1 - 1:30 Hours
Cook time: 10-11 minutes
Serves: 6 slice
1) Master Dough: makes about 29 ounces (820 grams) dough, enough for 1 pizza
2.2 grams (3/4 teaspoon) active dry yeast
70 grams (1/4 cup plus 1 tablespoon)
warm water (80ºF to 85ºF)
453 grams flour (3 1/2 cups) with 13 to 14 percent protein, preferably All Trumps, Pendleton Flour Mills Power, Giusto's High Performer, King Arthur Sir Lancelot Unbleached Hi-Gluten, or Tony's California Artisan Flour
10 grams (1 tablespoon plus 1/4 teaspoon) diastic malt
210 grams (3/4 cup plus 2 tablespoons) ice water, plus more as needed
90 grams Poolish or Tiga
10 grams (2 teaspoons) fine sea salt
5 grams (1 teaspoon) extra virgin olive oil
2.) Cal-Italia: Makes 1 13-inch pizza 1 (13-ounce/370-gram) ball Master Dough, preferably with starter, made with Poolish 3 parts flour mixed with 1 part semolina, for dusting
2-ounce (55-gram) piece Asiago cheese, cold, for shaving
6 ounces (170 grams) whole-milk mozzarella cheese, shredded (1 1/2 cups)
1 1/2 ounces (45 grams) Gorgonzola cheese, broken into small pieces
2 to 3 tablespoons (40-60 grams) fig jam, preferably Dalmatia brand
3 ounces (85 grams) thinly sliced prosciutto (about 6 slices)
Balsamic Glaze, in a small squeeze bottle
1.) Master Dough Instructions:
1. Put the yeast in a small bowl, add the warm water, and whisk vigorously for 30 seconds.
2. The yeast should dissolve in the water and the mixture should foam. If it doesn't and the yeast granules float, the yeast is "dead" and should be discarded.
3. Begin again with a fresh amount of yeast and water. Combine the flour and malt in the bowl of a stand mixer fitted with the dough hook.
4. With the mixer running on the lowest speed, pour in most of the ice water, reserving about 2 tablespoons, followed by the yeast-water mixture.
5. Pour the reserved water into the yeast bowl, swirl it around to dislodge any bits of yeast stuck to the bowl, and add to the mixer. Mix for about 15 seconds, stop the mixer, and add the poolish or tiga.
6. Continue to mix the dough at the lowest speed for about 1 minute, until most of the dough comes together around the hook.
7. Stop the mixer. Use your fingers to pull away any dough clinging to the hook, and scrape the sides and bottom of the bowl with a bowl scraper or rubber spatula.
8. Check the bottom of the bowl for any unincorporated flour.
9. Turn the dough over and press it into the bottom of the bowl to pick up any stray pieces. If the dough isn't holding together, add small amounts of water (about 1/2 teaspoon to start) and mix until the dough is no longer dry and holds together.
10. Add the salt and mix on the lowest speed for 1 minute to combine.
11. Stop the mixer, pull the dough off the hook, and add the oil. Mix the dough for 1 to 2 minutes, stopping the mixer from time to time to pull the dough off the hook and scrape down the sides of the bowl, until all of the oil is absorbed.
12. The dough won't look completely smooth. Use a bowl scraper to transfer the dough to an unfloured work surface, then knead it for 2 to 3 minutes, until smooth.
13. Cover the dough with a damp dish towel and let rest at room temperature for 20 minutes.
14. Use the dough cutter to loosen the dough and to cut it into halves or thirds (depending on the weight called for in each recipe).
15. Weigh each piece, adjusting the quantity of dough as necessary. You may have a little extra dough.
16. Form the dough into balls. Set the balls on a half sheet pan, spacing them about 3 inches apart. Or, if you will be baking the balls on different days, place each ball on a quarter sheet pan.
17. Wrap the pan(s) airtight with a double layer of plastic wrap, ealing the wrap well under the pan(s).
18. Put the pan(s) in a level spot in the refrigerator and refrigerate for 24 to 48 hours
2.) Cal-Italia Instructions:
1. Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60ºF to 65ºF.
2. Meanwhile, set up the oven with two pizza stones or baking sheets and preheat to 500ºF for 1 hour.
3. Dust the work surface with the dusting mixture, then move the dough to the surface and dust the top.
4. Sprinkle a wooden peel with the dusting mixture.
5. Roll out the dough into a round 15 inches in diameter.
6. Using a pizza wheel, trim the dough to a 13-inch round, flatten the edge, then dock the surface of the dough.
7. Move the dough to the peel. As you work, shake the peel forward and backward to ensure the dough isn't sticking.
8. Using a vegetable peeler, shave the Asiago over the surface of the dough, leaving a 3/4-inch border. Mound the mozzarella in the center of the pizza and use your fingertips to spread it out evenly over the Asiago.
9. Slide the pizza onto the top stone. Bake for 7 minutes.
10. Lift the pizza onto the peel and distribute the Gorgonzola pieces evenly over the top.
11. Rotate the pizza 180 degrees, transfer it to the bottom stone, and bake for 3 to 4 minutes, until the bottom is browned and crisp and the top is golden brown.
12. Transfer the pizza to a cutting board and cut into 6 wedges. Spoon small dollops of fig jam (about 1/4 teaspoon each) around the pizza.
13. Tear the prosciutto slices lengthwise into 2 or 3 strips and drape the pieces over the pizza slices.
14. To finish, squeeze a thin spiral of balsamic glaze onto the pizza.
Simone Poggi's Risotto all a Milanese
Prep time: 10
Cook time: 25
6 tablespoons of butter
1 small onion
2 cups of rice
1/2 cup of white wine
3 cups of stock
1 teaspoon of salt
1. Melt 3 tablespoon of butter, when it’s bubbling add onion.
2. Add rice and stir it well.
3. Add wine and let it cook away. start to add stock and let it cook away.
4. Stir the rice, add salt and saffron.
5. When the rice is done add more butter and Parmesan cheese.
Opal Stewart's Slow-Cooked Vegan Pasta Sauce
Prep time: 15
Cook time: 5 hours
2 Jars Pasta Sauce -
Vegan protein of choice - I like Trader Joe's Soy Chorizo or Beyond Beef plant-based ground
1 package Mushrooms
1 large Onion
5 cloves Garlic Spices - Rosemary, Oregano, Basil, Bay Leaves Or any other green spices in your pantry to taste
Salt to taste
Black Pepper to taste
1 tablespoon Hot Pepper Sauce, red pepper flakes (to taste) OR Any Hot Sauce Optional Add-ons
Chunky chopped Tomatoes
1. I don't pre-cook any of the vegetables which makes this recipe so easy
2. Combine all ingredients: Tomato sauce, all vegetables, your protein, and spices in a large saucepan.
3. Cook all the ingredients on a very low flame for 3 to 5 hours so the flavors blend into each other. If the sauce is bubbling up too much, lower the heat a bit.
4. Lightly stir occasionally
5. Cook Pasta, - Boil water in a large pot - Add 1 tablespoon salt to the water - Add pasta, Stir Pasta, Test by tasting it - Drain off the water once cooked then sprinkle with olive oil
6. Plate pasta and sauce
7. Sprinkle with your favorite vegan shredded cheese - Trader Joes Vegan Mozzarella is my favorite to use.
Maria Carone's Focaccia Barese
Prep time: Dough preparation 20 mins; rising time approx 2 hours
Cook time: 30-40 Minutes
1 2lb. Bag of flour
1 1/2 packets of dry yeast, or 1 cube of refrigerated yeast
1 small-medium size potato boiled then peeled
2 Tbps. Butter melted with 1 Tbsp of sugar
1 teapot full of water...heated but not boiled with salt added ( approx. 2 or 3 tablespoons)
3-4 ripe plumb tomatoes cut into small chunks
1 small onion, sliced into thin rings, salt, oregano and olive oil for sprinkling/drizzling on top of dough prior to baking
1. In a large, deep bowl, add the flour and form a well in the middle; add the cooked potato to the well and mash it until smooth; pour the melted butter with sugar into the well and mix.
2. In a 4oz glass, empty the yeast packet and add warm, not hot water to the yeast—hot water will kill the yeast and prevent the dough from rising. When the yeast is completely melted into the water, pour it into the flour mixture and blend it in.
3. Add enough of the warm salted water to moisten the mixture and begin working the dough with a wooden spoon; continue adding water and begin working the dough with your hand, to smooth out the lumps until the dough is smooth and elastic in consistency.
4. cover the bowl and place it in an unlit oven for 1-1/2 to 2 hours or until the dough doubles in size
5. spread dough in a very well oiled pan: 13x9x2 “ if you prefer a thicker focaccia, or 17x9x1” pan if a thinner, crisper focaccia is desired
6. let rise another 20 minutes uncovered in the pan on top of the stove
7. top the focaccia with the onion slices and pieces of tomatoes, salt and oregano. Drizzle generously with olive oil.
8. Bake in a 375 oven for 25-30 minutes, then check the bottom of the focaccia to see if it is lightly golden, and thus done.
9. transfer to broiler for 2-3 minutes until the top is browned.
10. remove focaccia and let it cool for approx. 10-15 minutes before cutting. Serving suggestions: top warm focaccia with mortadella or prosciutto and/ or fresh mozzarella and pair it with a cold Peroni beer for a true Barese experience.
11. Buon appetito!
Miki Cheung's Keto Cheesy Biscuit Buns
Prep time: Dough preparation 10 Minutes
Cook time: 15 Minutes
1.5 cups almond flour
1.5 tsp baking powder
1 cup of shredded cheese (I used cheddar and monterey jack)
3 ounces of cream cheese
2 eggs, beaten
2 tbsp butter
Optional: sesame seeds
1. Heat oven to 350°F. In a medium-sized bowl, mix baking powder with almond flour well.
2. Mix in the eggs. In a separate bowl, lightly melt the cheese and cream cheese together. (If they’re not at room temperature, melt for about 25-30 seconds. You do not need the cheese to fully melt. If at room temperature, 15 seconds should suffice.)
3. Add the microwaved items into the bowl with the almond flour mix and fold the ingredients together until everything is well mixed in.
4. Line pan with baking sheet.
5. Gently pat together 3-4 rolls. If you find it sticking to your hands too much, put some melted butter in your hands to roll the buns.
6. Sprinkle with sesame seeds. With a brush, glaze the buns with butter. If you don’t have one, use a spatula to dip it in the butter and gently go over the buns with that.) 7. Bake for 15 minutes.
7. When finished, let cool for 10 minutes and serve with burgers, or on their own.
Emily Wittmann's Strata Sunday
Prep time: Dough preparation 10 Minutes
Cook time: 15 Minutes
Grape tomatoes sliced in half
Zucchini, locatelli cheese
Day old bread cut into small cubes
1/4 teaspoon nutmeg
1/4 teaspoon chili powder
whole milk or light cream
1. Preheat oven to 350 degrees mix 6 eggs, milk, nutmeg and chili powder add in locatelli cheese (to taste) shredded mozzarella (to taste)
2. Saute asparagus, zucchini spinach and red pepper 3- 5 minutes until spinach is wilting, season with salt add tomatoes saute 1 minute
3. Add saute vegetables to egg mixture
4. Add day old bread cubes Pour into baking dish ( I lightly spray dish with olive oil)
5.Bake 35 - 40 minutes (top should be golden and you'll see a little egg bubbling)
Michele Lacovelli's Homemade Pizza
Prep time: 20-25 Minutes
Cook time: 20-25 Minutes
Serves: 12 Slices
Pizza dough-can be store bought
Salt & Pepper
Extra Virgin Olive Oil
1. Cover your cooking sheet with olive oil & flour lightly.
2. Roll out pizza dough to fit your cooking sheet.
3. Knead dough until it completely covers the surface.
4. Let dough rest for 20 minutes while you prepare sauce & cheese.
5. Pre-heat oven to 450 degrees. Warm Crushed tomatoes for 15 minutes, add basil, oregano, salt and pepper, extra virgin olive oil to desired taste.
6. Cut mozzarella-usually use one for 2 pizzas-size in photo Work tomato sauce across dough with back of ladle.
7. Cover whole surface. Place mozzarella across dough.
8. Add extra virgin olive oil, if desired.
9. Place cooking sheet into over & bake for 20-25 minutes.
10. Check periodically to see dough is rising & cheese is cooking to desired look.
11. Buon Appetito!
Manuela Poggi's Pizza Margherita
Prep time: 10 Minutes
Cook time: 15 Minutes
Serves: 12 Pizza
1 Fresh Pizza dough
1 ball fresh buffalo mozzarella
3 big spoon of tomato sauce
1. Preheat the oven to 450 degrees
2. add tomato sauce on top of the dough and then add mozzarella.
3. Add oregano and oil and cook it for almost 15 minutes.
Cooking with Manuela's Tagliatelle Pasta with Mascaprone and Prosciutto
Prep time: 5 Minutes
Cook time: 15 Minutes
8.8 oz egg tagliatelle (fresh is possible)
1/2 tablespoon unsalted butter
8 oz mascarpone cheese freshly grated
half cup of freshly grated Parmesan cheese
4 oz Italian prosciutto (crudo di Parma, San Daniele, or similar), cut in strips
4 tablespoons of walnuts, in pieces (optional)
1. Bring a large pot of salted water to a boil over high heat.
2. When it boils, add the tagliatelle and cook over medium-high heat stirring occasionally until cooked al dente (check the instructions on the box for time).
3. In the meantime, in a skillet large enough to hold the pasta, melt the butter over medium heat.
4. Add the mascarpone cheese with a few tablespoons of the cooking water (from the pasta pan).
5. Let it melt and simmer for 1 minutes.
6. Turn off the heat and sprinkle with freshly grated pepper.
7. When ready, drain the tagliatelle and add to the pan with the mascarpone.
8. Toss with grated Parmesan cheese and the prosciutto cut in strips.
9. Divide into 4 plates and top with walnut pieces and more pepper.
10. Buon appetito!
SJ Deptula's Turkey Meat Sauce & Fusilli Pasta
Prep time: 5 Minutes
Cook time: 50 Minutes
2 tbsp. Olive Oil
28oz. Can San Marzano whole peeled tomatoes
2 medium size yellow onions
4 cloves garlic
1 tbsp. Butter or butter substitute (smart balance)
1lb. Ground turkey (can use ground chicken, beef or pork)
Salt to taste
Pepper to taste
2 tsp. Oregano (fresh or dried)
1 lb. Fusilli Pasta
Optional: Parmesan Cheese Vegan Dairy Free Parmesan Cheese
1: In a large saucepan warm 1 tbsp. olive oil over medium heat and sauté onion until tender, add garlic and sauté for another minute.
2: Turn off heat and crush tomatoes with hand directly into the saucepan. Add the juices from the can and 1 tbsp. Butter, 1 tsp. oregano, a pinch of salt & pepper.
3: Cover saucepan with lid and bring to a boil. Once the sauce starts to boil turn the heat down to a simmer. Let simmer for 40 minutes.
4: In a large skillet warm 1 tbsp. olive oil over medium heat and sauté onion until tender, add garlic and sauté for another minute. Add ground meat of choice, 1 tsp. Oregano, a pinch of salt & pepper and brown. Set aside.
5: Wait for sauce to cool before placing it in a blender. Blend on high until all of the chunks of tomato are blended.
6: Place sauce back in saucepan and turn heat to low. Add turkey and stir for 2 minutes.
7: While sauce is cooking, cook pasta according to directions. Top with turkey meat sauce & optional parmesan cheese to serve.
Stacey Harrington's Three-Cheese Tortellini in Parmesan Broth
Prep time: 45 Minutes
Cook time: 35 Minutes
1) For the tortellini (or substitute 1 pound prepared tortellini)
10 ounces (1 cup) ricotta cheese
1 ounce (about 1/2 cup) grated Parmesan cheese
1 ounce (about 1/2 cup) grated asiago cheese
1/4 cup chopped parsley 1/4 teaspoon salt
1/2 batch Homemade Pasta (See Recipe Notes)
2) For the broth:
8 cups chicken or vegetable stock, preferably homemade
2 Parmesan cheese rinds (1"x3"x1/4" each or equivalent size and thickness)
4 garlic cloves, smashed
1 bay leaf
1 teaspoon salt, to taste
1/4 cup chopped parsley, to garnish
1. For the tortellini, mix the ricotta, Parmesan, asiago, parsley, and salt together in a small bowl and set aside.
2. Fill a small bowl with water and set it near your work space.
3. Divide the pasta dough into quarters. Working with one quarter at a time, run the dough through a pasta roller on progressively thinner settings until you have a sheet of paper-thin pasta. (Setting #6 on a KitchenAide pasta roller attachment.)
4. Cut the sheet into rounds using a 3" round cutter, spacing the rounds as close together as possible.
5. Gather the scraps into a ball and put them with the remaining pieces of dough to re-roll later.
6. Place 1 teaspoon of ricotta filling in the middle of each round of pasta.
7. Dip your finger in the bowl of water and run it along the edge of the round to moisten.
8. Fold the dough over to form a half moon, then draw the two corners together to form a rounded bonnet-shape. Press tightly to seal.
9. Toss with flour, set aside on well-floured baking sheet, and cover. Repeat with remaining pieces of dough, re-rolling the scraps.
10. Makes about 50-55 tortellinis.
11. To make the broth, bring the stock to a rapid boil in a 4-quart pot or larger.
12. Add the cheese rinds, garlic cloves, and bay leaf. Reduce the heat and simmer for 30 minutes.
13. Pour the broth through a strainer into a large bowl to remove the solids and then return the strained broth to the pot.
14. Taste the broth and add a teaspoon of salt if desired.
15. Set the broth over medium-high heat and bring to a low boil.
16. Lower the tortellini into the broth a few at a time.
17. Cook for 5 minutes, stirring occasionally, until all the tortellini are floating on top of the broth.
18. Scoop them out of the broth with a slotted spoon and divide between serving bowls.
19. Pour a few ladles of broth into each bowl and top with a sprinkle of parsley.
20. Serve immediately.
Lauren Maynard's Chicken Piccata
Prep time: 10 Minutes
Cook time: 20 Minutes
4 Chicken Breasts (pounded to about 1/2 inch thick)
1/2 Cup Flour
1 Lemon (zested)
2 Tablespoons Olive Oil Salt & Pepper to Taste Sauce
1/4 Cup Butter
1 1/2 Tablespoons
Flour 1 Cup Chicken Broth
1/2 Lemon (juiced, about 1 1/2 tablespoons)
1/2 Cup White Wine (Sauvignon Blanc)
3 Tablespoons Capers (drained)
2 Tablespoons Fresh Parsley (chopped)
1. Combine the flour, lemon zest, salt and pepper. Dredge the chicken in flour mixture 2. Heat olive oil over medium high heat and cook chicken about 4-5 minutes per side or until just until cooked through. Cook in batches if you cannot fit into pan. Remove from pan and place in a dish to keep warm.
3. In the same pan, melt 1/4 cup butter and add flour to create a roux. Whisk until smooth. Cook 1-2 minutes.
4. Gradually stir in chicken broth whisking after each addition until smooth.
5. Add lemon juice, white wine and capers. Simmer 3 minutes, whisking occasionally. 6. Add chicken back to pan and simmer 2-3 minutes. Stir in parsley and serve over pasta or mashed potatoes. Enjoy!