Heirloom Tomato & Pancetta with Papardelle

Courtesy of Nick Strawhecker, Dante Ristorante Pizzeria, Omaha, NE For the tomato sauce: 5 pounds heirloom tomatoes, mixed varieties 1 onion 10 garlic cloves Olive oil Salt and pepper, to taste Core the tomatoes and rough chop. Peel and slice onion. Heat olive oil in a large saucepan and sweat the onion (no color). AddMore »

Chicken Fajita Pizza

chicken fajita pizza

Courtesy of Tony Palombino, Tony Boombozz, Louisville, KY 12-inch pizza crust 3 ounces chipotle sauce (recipe to follow) 4 ounces smoked provolone cheese, shredded 4½ ounces grilled chicken, cut into strips ½ cup green peppers and red onions, sliced ½ cup Asiago cheese, shredded 1 ¼ cups mozzarella cheese, shredded ½ cup Roma tomatoes, dicedMore »

Arrosto Salad

Courtesy of Mark Dym, Marco’s Coal Fired Pizza, Denver, CO 4 ounces mushrooms ½ red onion, chopped 4 ounces cauliflower 4 ounces broccoli 4 ounces asparagus 4 ounces carrots 4 ounces zucchini Extra-virgin olive oil, drizzle Salt and pepper, to taste 32 ounces spring mix Roast vegetables in the oven. After roasting, toss all theMore »

Mushroom Pizza Sauce

Courtesy of Michel Arvblom, World Pizza Champions, Sweden 8 ounces sliced mushrooms 1 tablespoon butter 1 tablespoon olive oil ½ cup dry red wine 1 cup beef broth 2 tablespoons flour 3 tablespoons cold water Salt and pepper, to taste 1 teaspoon dried parsley flakes Sauté mushrooms in butter and oil for 3 to 5More »

Dolce Pizza

Dolce Pizza, dessert, ricotta, honey

Courtesy of Mark Dym, Marco’s Coal-Fired Pizza, Denver, CO 1 pizza dough, fried 4 ounces sweetened ricotta *see below drizzle of clover honey 2 ounces almonds, toasted 1 ounce powdered sugar *Blend ricotta, powdered sugar and chopped almonds together to make the sweetened ricotta mixture. Stretch pizza dough into shape. Lightly fry in a skillet.More »

The Local Pro

James Orintas, Theo’s Pizza, New Orleans, LA 1 pizza dough 2 tablespoons olive oil 10 tomato slices 2 ounces zucchini 3 ounces feta cheese 8 ounces mozzarella cheese Drizzle of EVOO Pinch of black pepper 1 ounce fresh basil Stretch pizza dough out to the desired size and shape. Brush with olive oil. Add tomatoMore »

Clams Casino Pizza

clams casino pizza

Courtesy of John Gutekanst, Avalanche Pizza, Athens, OH 15 fresh (small) littleneck or cherrystone clams 10 slices of guanciale, chopped in small dice Extra virgin olive oil 2 tablespoons butter 2 shallots 3 large cloves garlic 1 can chopped clams 1 can clam juice 1 red bell pepper 1 dried and ground cornicione to crumbsMore »

Spaghetti Squash Stuffed Peppers

Spaghetti Squash, Stuffed Peppers, appetizer

Ingredients 1/4 cup chicken broth 1 cup chopped zucchini 1/2 cup fresh Shiitake mushrooms, chopped 1/4 cup sliced green onion 1 tablespoon fresh chopped basil 1 tablespoon fresh chopped thyme 1 clove minced garlic 1/4 teaspoon pepper 1 1/2 cups spaghetti squash, cooked 4 sweet bell peppers 1/4 cup shredded cheese Instructions In a skillet,More »

Marco’s Gramma’s Manicotti

Marco’s Gramma’s Manicotti

Ingredients BATTER 8 eggs 1 stick butter 4 cups milk 4 cups flour 1 teaspoon salt FILLING 5 pounds ricotta 1 cup Romano cheese 1 teaspoon fresh chopped garlic 1 tablespoon fresh chopped basil 1 tablespoon fresh chopped curly parsley 3 eggs 1 teaspoon black pepper 12 ounces tomato sauce Parsley for garnish 1 ounceMore »

Fusilli with Chicken and Peppers

fusilli with chicken and peppers, pasta

Ingredients 6 quarts water 1 tablespoon salt 1 pound Fusilli or other corkscrew pasta ½ cup chicken stock or chicken broth ¾ pound boneless, skinless chicken breast 2 roasted red bell peppers, peeled and cut into strips ¼ cup extra-virgin olive oil 1 tablespoon red wine or balsamic vinegar 1 teaspoon dried oregano, crumbled 1More »