Vitello Parmigiana

Vitello Parmigiana

Vitello Parmigiana   Print Serves Six Author: Pizza Today Recipe type: entrees Ingredients 6 boneless veal cutlets, each about 6 ounces 3 large eggs ¼ cup milk 4 cups bread crumbs (I use Panko) ¼ cup grated Romano cheese ⅓ cup chopped fresh parsley 1 cup (or more) all-purpose flour 11/2 cups olive oil 2More »

Chicken Cacciatore

Chicken Cacciatore

Chicken Cacciatore   Print Author: Pizza Today Recipe type: entrees Ingredients ½ cup olive oil 4 pounds onions, sliced 1 cup garlic 1 quart dry red or white wine 8 (3-3 ½ pound) whole chickens, skinned and quarted ¼ oregano leaves 1 tablespoon hot pepper flakes 3 #10 cans concentrated crushed tomatoes Salt and pepperMore »

Pasta and Portobello

Pasta and Portobello   Print Author: Pizza Today Recipe type: entrees Ingredients 3 tablespoons extra-virgin olive oil 2 cloves garlic, minced 2 cups sliced portobello mushrooms (2-3 caps, relative to size of caps) ⅓ cup chicken broth 4 fresh plum or Roma tomatoes, seeded and chopped ¾ pounds short pasta (penne, rigatoni, farfalle) Chiffonade ofMore »

Classic Spaghetti Bolognese

Classic Spaghetti Bolognese   Print Author: Pizza Today Recipe type: entrees Ingredients 1 pound lean ground beef 1 tablespoon olive oil 1 onion, finely chopped 1 clove garlic, crushed 2 celery stalks, finely diced ¾ cup carrots, finely diced 1 tablespoon tomato purée 16 ounces chopped tomatoes ¾ cup red wine ¾ cup beef bouillonMore »

Linguine with Anchovies

Linguine with Anchovies

Linguine with Anchovies   Print Author: Pizza Today Recipe type: entrees Ingredients ¼ cup (2 ounces) anchovy fillets ½ cup extra-virgin olive oil 1 large clove garlic, pressed 3 cups plum tomatoes, crushed 2 tablespoons finely chopped flat-leaf parsley Salt and pepper to taste 1 pound linguine, spaghetti or other long pasta Instructions Put theMore »

Penne all’Arrabbiata

Penne all’Arrabbiata   Print Author: Pizza Today Recipe type: entrees Ingredients ¼ cup extra-virgin olive oil 2 cloves garlic, crushed 3 cups canned plum tomatoes with juices ¾ cup torn fresh basil leaves 1 pound penne or rotini pasta 2 teaspoons (or to taste) crushed red pepper flakes Instructions In a sauté pan large enoughMore »

Tagliatelle with Gorgonzola Cream Sauce

Tagliatelle with Gorgonzola Cream Sauce   Print Author: Pizza Today Recipe type: entrees Ingredients 2 tablespoons butter 1 small onion, finely chopped 2 cloves garlic, smashed, chopped 1 cup chicken stock 4 ounces broccoli, steamed 1 pound tagliatelle pasta 1 cup heavy cream 1 cup Gorgonzola cheese, crumbled 1 tablespoon lemon juice ¼ teaspoon freshlyMore »

Fettuccine Alfredo

Fettuccine Alfredo   Print Author: Pizza Today Recipe type: entrees Ingredients ¾ pound fettuccine 6 tablespoons unsalted butter 1 cup heavy whipping cream ¾ cup freshly grated Parmesan cheese Salt & pepper Instructions Bring 5 quarts of water to a boil. Add 1 tablespoon of salt to the water. Cook the pasta until it isMore »

Melazane alla Parmigiana

Melazane alla Parmigiana   Print Author: Pizza Today Recipe type: entrees Ingredients 2 eggplants; medium size; peeled; cut into 14-inch circles ¼ cup Kosher salt ½ teaspoon black pepper, finely ground 1 cup extra virgin olive oil ½ cup all purpose flour 2 cups cold tomato sauce Fresh basil – leaves no stems ⅛ cupMore »

Vitello Parmigiana

Vitello Parmigiana   Print Author: Pizza Today Recipe type: entrees Ingredients 6 boneless veal cutlets, each about 6 ounces 3 large eggs ¼ cup milk 4 cups breadcrumbs ¼ cup grated Romano cheese ⅓ cup chopped fresh parsley 1 cup (or more) all-purpose flour 1-1/2 cups olive oil 2 cups marinara or pizza sauce ½More »