Reginelli’s Saltimbocca Pizza

Reginelli’s Saltimbocca Pizza

Courtesy of Darryl Reginelli Reginelli’s Pizza, New Orleans, LA 20 ounces pizza dough Brush of garlic butter sauce 4 ounces fresh spinach 1½  slices of prosciutto 9 ounces diced mozzarella 6 ounces shredded chicken 1 ounce fresh squeezed lemon juice A pinch of Parmesan and Romano Open dough into a disc and spread a layerMore »

Polpette Alla Napoletana

Polpette Napoletana, Goldsmith

Polpette Alla Napoletana By Johnathan Goldsmith Owner — Spacca Napoli, Chicago Illinois 3 cups dried crustless bread, cut into 1-inch cubes, soaked in cold water until soft (mollica) 1 1/4 pounds ground beef, 80 percent lean 2 eggs, beaten to mix well 2 large cloves garlic, minced 1/2 cup grated pecorino cheese 1/4 cup finelyMore »

Italian Sushi

Italian Sushi

Courtesy of Jeffrey Freehof The Garlic Clove, Evans, GA 2 cups of cooked sushi rice 2 pasta sheets 1 cup fresh spinach 3 ounces roasted red pepper strips 4 ounces prosciutto 2 ounces pesto 3 ounces olive tepanade 1 ounce balsamic reduction How-to:

Linguine with Clam Sauce

Linguine with Clam Sauce

Ingredients 1 cup water 1/2 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 1/4 cup chopped flat-leaf parsley 1/2 teaspoon crushed red pepper lakes 2 teaspoons dried thyme, crumbled Salt and fresh ground pepper to taste 1 pound linguineMore »

The Pizza Frozinone

pizza frozinone

Recipe Courtesy of Bella Roma Pizza, St. Cloud, Florida 14-ounce dough ball Handful of fresh baby arugula 4 leaves of fresh basil (julienned) 10 thin slices of ripe tomato 1 garlic glove chopped 2 ounces thinly sliced prosciutto 7 ounces shredded mozzarella Pinch of grated Pecorino Romano cheese Pinch dried oregano 3/4 ounces balsamic glaze 3/4 ouncesMore »

Pizza Zucca al Pancetta

Pizza Zucca al Pancetta

By John Gutekanst Avalanche Pizza, Athens, OH 1 19-ounce proprietary dough 1 ounce or half a handful of fresh whole spinach leaf 2½ ounces of imported Teleggio (DOP) 5-6 ounces of butternut squash (Prepare as directed below with equal amounts of cinnamon, vanilla and maple syrup with nutmeg and water) 3½ ounces (one thick slice) ofMore »

Sweet Potato Branchie Pizza

sweet potato pizza

Recipe courtesy of John Gutekanst, Avalanche Pizza, Athens, OH 1 20-ounce dough ball formed into an oiled square pan 2 large sweet potatoes about 11 to 14 ounces each 1 teaspoon of cinnamon 1 teaspoon of nutmeg 1 cup of Asiago cheese shreds 1½ mozzarella/ aged provolone mix 6 ounces of chevre or fresh goatMore »

Chipotle Chicken Pizza

Chipotle Chicken Pizza

Courtesy of Glenn Cybulski Persona Neapolitan Pizzeria, Santa Barbara, CA 12 ounces pizza dough, 4 ounces chipotle sauce 4 ounces shredded chicken 4 ounces fresh mozzarella 3 ounces pico de gallo Drizzle crème fraiche Hand stretch your dough ball to inches in diameter. Ladle chipotle sauce on crust and take it to within ½-inch ofMore »

Parmesan Zucchini Sticks

Parmesan Zucchini sticks

Ingredients 1 cup seasoned Italian breadcrumbs 1/2 cup grated Parmesan cheese 1/2 cup all-purpose flour 1 teaspoon salt 3 medium zucchini (about 1-1/2 pounds), cut into strips about 1/2 inch wide and 3 inches long 3 large eggs, lightly beaten Finely chopped parsley Instructions In a large plastic bag, combine well the breadcrumbs, Parmesan cheese,More »

Eggplant Parmesan Lasagna

Eggplant Lasagna

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 Preheat broiler. Trim ends and peel the eggplant, and cut cross-wiseMore »