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 »

Ultimate Lobster and Scallop Pizza

Lobster Pizza Harry Bishop's Corner

*Recipe courtesy of Kevin Plaut, Harry’s Bishops Corner, West Hartford, Connecticut 11 ounce pizza dough 4 ounces mozzarella cheese 2 ounces Asiago cheese 2 lobster tails, sliced into 5-6 pieces each 4 ounces fresh sea scallops, cut in half 3 ounces Roma tomato, grilled and sliced, seasoned with fresh garlic, salt and pepper ½ cobMore »

Yo Pauly

Yo Pauly, capocollo, pizza, slice

Yield: one 12-inch pizza 12-inch hand tossed dough 4 ounces tomato sauce ½ Tablespoon Romano cheese 1 cup mozzarella, shredded 2 ½ ounces capocollo, sliced 2 ounces hard salami, sliced 1½ ounces sun-dried tomatoes (rinse with water, drain, then lightly soak with olive oil and julienne) 1½ ounces pepperoncini, sliced 1½ ounces garlic (roasted withMore »