Pizza

Pizza

by | Aug 7, 2022 | Appetizer, Main Dish, Party, Sauce

MAKE DOUGH

Dissolve 1 package yeast (or 1 T) by mixing into 1 C warm water. (tap water is ok)

Add 1 t salt and 1/4 C olive oil and mix.

Stir into 2 C flour (00 flour is best) I used King Arthur Pizza flour.

Knead on floured counter top about 1 minute. Place in bowl and cover with damp towel and place in oven (turned off) to rise for 1 hour. (1st proof)

Scrape out onto floured counter and knead for two or three minutes. Sprinkle flour to keep it from sticking. Put back in oven and let rise up to 3 hours. I only did 2. (2nd proof)

Remove and knead a little to shape and spread in oily shallow baking pan. 

Turn oven on to 400 degrees F. While that was heating up, I put the dough pan on the bottom rack to bake a little.

MAKE SAUCE: (Can be made ahead.)

I used a small box of Cento chopped tomatoes. Heat on stove and add olive oil, crushed garlic, salt, pepper, oregano, basil, marjoram and then mix. Add tomato paste and a little anchovy. Cook until thick enough for pie.

CHEESE:

After spreading sauce on dough, sprinkle almost a small package of shredded Italian cheese. (Stop and Shop brand) Then add sliced mozzerella, I used almost one fresh white ball. The whiter the better. Then lastly some grated parmesan cheese.

Bake 10 minutes in the middle rack and 8 minutes on the top rack.

molto bene!

Fried baby artichokes

Fried baby artichokes

by | Mar 16, 2021 | Appetizer, Recipes, Vegetables

I tried this recently, but didn’t trim them enough. Here’s how to make baby artichokes dipped in seasoned flour and fried just like grandma made. from the NYTimes: “Snap off a few of the tough, dark exterior leaves of the little artichokes until the pale green centers are visible. (more than you think needed) Then cut a half-inch or so off the tops of each artichoke and trim the stem end with a paring knife. Cut them lengthwise into halves or quarters and put them in a bowl of water with a good squeeze of lemon juice to prevent them from turning brown. This can be done an hour or two before cooking. Use olive oil to fry them if you’re feeling extravagant, or a frugal combination of olive and vegetable oils.

• In case you need the coating info: dry artichokes with a clean towel, then dip a few at a time into seasoned flour, then dip onto beaten eggs, then the flour again. I used a cup or two of half olive oil and half peanut oil and the costing came out great.

Chop Chop

by | Oct 16, 2012 | Appetizer, Pickles, Recipes

Grandpa’s popular creation – from Archie’s menu box

Black and  Green olives such as:
Oil cured, Black greek, Alfonso, Cracked Green Greek, California ripe/black and green
pepperoncini, sweet pickled red peppers, celery, onions, capers, anchovies, pickled mushrooms (or canned mushroom slices)

Chop all up fine, but not too fine. Add olive oil, little wine vinegar, pinch oregano. Keep refridgerated.

Saltimbocca

Saltimbocca

by | Oct 16, 2012 | Appetizer, Recipes, Veal

saltimboccaGrandma’s favorite!

Veal cutlets
Proscuitto
Fresh Sage leaf
Parmesan Cheese grated
Tomato sauce
Flour and butter
White wine or Marsala

Pound veal cutlets thin and roll with Proscuitto, fresh sage, parmesan and tomato sauce. Tie with string.
Dip in flour and fry in butter. Deglaze with white wine or Marsala and use as sauce. Serve one per person
for a meal or slice and serve on toothpicks for hors d’oeuvres.