Recipes

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 »

Meat Sauce

Meat Sauce

Ingredients ½ cup olive oil 4 pounds ground pork 8 pounds ground chuck 4 large green bell peppers, cored and chopped 2 large onion, chopped ¼ cup fennel seeds ½ cup finely chopped garlic 1 cup dry wine 1 #10 cans ground whole pear tomatoes or tomato puree 2 tablespoons sugar 2 tablespoons ground pepperMore »

Baked Artichoke Hearts

Baked Artichoke, March 2014

5 ounces of quartered artichoke hearts 2 ounces garlic butter 1 ounce Alfredo 1½ ounces seasoned butter breadcrumbs ½ ounce Parmesan cheese Simply melt the garlic butter, add the Alfredo sauce and toss in the artichoke hearts. Put it in an appropriate-sized baking dish and top with the seasoned buttered crumbs and Parmesan. Bake itMore »

NY-Style Pizza Dough

Yield: 30 pounds of dough 20 pounds all-purpose flour, 13-14 percent protein content 2 ½ tablespoons dry yeast (instant) 5 ounces salt 4 ounces olive oil 10 ½ pounds water Pour the flour in the mixing bowl, then add the yeast to the flour. Add the salt. Combine the olive oil and water. With theMore »

Panini Calabrese

panini calabrese

Yield: 8 sandwiches (scale up in direct proportion) 8 to 12 ounces (about 16 to 24 slices) thinly sliced soppressata (dry-cured Italian salami) ¼ cup extra-virgin olive oil 8 thin slices prosciutto 8 thin slices fresh mozzarella 8 panini buns or rolls, toasted or grilled 1 cup roasted red bell pepper strips 16 large freshMore »

Luis’s Special Pizza

Luis's Special Pizza

Ingredients 3/4 pound chorizo 3/4 cup crushed tomatoes 1/2 cup thick and chunky medium salsa 1 14-inch pizza shell 10 ounces Monterey Jack cheese (about 2 ½ cups) 1/4 cup loosely packed chopped cilantro Instructions In a saute pan over medium-heat, crumble the chorizo and cook through while breaking up the larger pieces (about 4More »

Greek-style Meatballs

Greek-style Meatballs

Ingredients 4 large eggs ½ cup fresh bread crumbs 6 tablespoon grated Romano cheese 3 tablespoons olive oil ¼ cup chopped fresh parsley 2 cloves garlic, minced 2 teaspoons salt 1 teaspoon Greek oregano 1 teaspoon ground black pepper 1 teaspoon cinnamon 1/8 teaspoon allspice 2 pounds lean ground beef, or combination of ground beefMore »

Gazpacho

Gazpacho

Ingredients 3 medium tomatoes, chopped 1 medium red onion, finely chopped 1 medium red bell pepper, chopped Tomato juice 1 clove garlic, minced 3 tablespoons red wine vinegar 2 teaspoons hot sauce Salt and fresh ground black pepper, to taste Instructions In a large mixing bowl, combine all ingredients, except tomato juice. Let marinate inMore »

Franken Sausage

Franken Sausage, Pizza, recipe, pepperoni, bacon

3 cups (or 29 ounces) of fresh ground pork 1 teaspoon garlic powder 1 teaspoon ground pepper 1 teaspoon dried oregano 1 teaspoon sugar 2 teaspoons salt 1 tablespoon toasted fennel seed 1 cup good natural casing, cupping pepperoni 1 cup bacon crumbles ¼ cup extra virgin olive oil Mix the ground pork with allMore »

Pasta Con Asiago e Spinaci (Pasta with Cheese and Spinach)

Pasta Con Asiago e Spinaci (Pasta with Cheese and Spinach)

Ingredients 10 ounces fresh spinach, washed, heavy stems cut off, leaves torn ½ pounds Asiago or Fontina cheese, shredded 5 ounces oil-packed sun-dried tomatoes, drained, sliced ¼ cup extra-virgin olive oil 2 cloves garlic, minced ¼ teaspoon freshly ground pepper ¾ pound cavatappi or other short pasta, such as fusilli or rotini, cooked al denteMore »