Preheat a pizza stone at 450 in the oven. On a floured surface, roll out pizza dough very thin and stretch into a rectangle about 6 inches by 8 inches. Transfer to a pizza peel. Spread the marinara across the dough. Tear the slices of mozzarella into roughly 1 inch sized pieces and sprinkle overContinue reading “Quatro Frommagio Pizza”
Recipe Archives
Pizza Dough
Dissolve the honey and yeast in ¼ cup of the water in a small bowl. Combine flour and salt in the bowl of a stand mixer fitted with the dough hook on low speed. Add the oil, yeast mixture and remaining ¾ cup water and continue mixing until mixture comes cleanly away from the sideContinue reading “Pizza Dough”
Prosciutto Pizza
Preheat a pizza stone at 450 in the oven. On a floured surface, roll out pizza dough very thin and stretch into a rectangle about 6 inches by 8 inches. Transfer to a pizza peel. Spread the marinara across the dough. Tear the slices of mozzarella into roughly 1 inch sized pieces and sprinkle acrossContinue reading “Prosciutto Pizza”
Margherita Pizza
Preheat a pizza stone at 450 in the oven. On a floured surface, roll out pizza dough very thin and stretch into a rectangle about 6 inches by 8 inches. Transfer to a pizza peel. Spread the marinara across the dough. Tear the slices of mozzarella into roughly 1 inch sized pieces. Sprinkle the preheatedContinue reading “Margherita Pizza”
White Bean Stufato
In a stockpot, sauté onion, carrot and celery in bacon fat for 5-7 minutes over medium heat, stirring frequently. Add wine and cook 3-4 more minutes. Add ham and seasonings and cook 7-8 minutes. Add the pureed beans, whole beans and the 2 cups of pork stock and bring to a boil. Immediately reduce heatContinue reading “White Bean Stufato”
Roasted Tomato Soup
Preheat oven to 400. Lightly coat the tomatoes with vegetable oil and place on a baking sheet in the oven for 30-45 minutes, turning them every 10 minutes. Remove from oven when the skin begins to crack and the tomatoes are soft. Allow to cool just enough to handle and remove and discard the skins.Continue reading “Roasted Tomato Soup”
Porcini Mushroom Soup
In a one gallon stock pot, melt 4 Tbl of the butter over medium heat. Once melted, add the flour and whisk constantly to combine thoroughly and prevent scorching, about 2 minutes. Slowly add the heated mushroom stock 1 cup at a time, combining thoroughly each time until all the stock has been added. ContinueContinue reading “Porcini Mushroom Soup”
Amalfi Fish Stew
For the base: Heat oil in a large stock pot over medium heat. Add the onion, leeks, carrots, celery, fennel and garlic and stir frequently until tender, about 8-10 minutes. Increase the heat slightly. Add the tomato paste and stir constantly for 5 minutes, being careful not to burn the tomato paste. Add the remainingContinue reading “Amalfi Fish Stew”
Pickled Zucchini
Pack the zucchini batons tightly into a sterilized 1-pint wide-mouth glass jar. (To sterilize, cover the jar and lid in water in a pot and boil for 5 minutes.) In a small pot, combine the remaining ingredients and bring to a boil. Immediately pour over the jar full of zucchini, leaving about ½“ from theContinue reading “Pickled Zucchini”