Mac ‘n’ Cheese with Prosciutto

Mac ‘n’ Cheese with Prosciutto   Print Author: Pizza Today Recipe type: entrees Ingredients ¾ pound pennette (small penne) or elbow macaroni 1-3/4 cups grated fontina or Asiago cheese 1 cup whipping cream 1-1/2 cups whole milk ¼ pound prosciutto, sliced and torn ¼ cup grated Parmesan cheese Instructions Lightly oil a 12-inch deep-dish pizzaMore »

Penne with Roasted Tomatoes

Penne with Roasted Tomatoes   Print Author: Pizza Today Recipe type: entrees Ingredients 8 fresh plum or roma tomatoes (about 1 pound) 2 garlic cloves, minced ½ cup chopped fresh basil ¼ cup unsalted butter at room temperature 6 ounces Gorgonzola cheese ½ cup freshly grated parmesan cheese Salt and freshly ground pepper to tasteMore »

Traditional Lasagna

Traditional Lasagna

Traditional Lasagna   Print Recipe and photo courtesy Grande Foodservice Author: Pizza Today Recipe type: entrees Ingredients 26 ounces ricotta cheese 7.5 ounces mozzarella-provolone cheese blend 2.75 ounces Romano cheese 5 large eggs, beaten ¼ cup parsley, minced 2¼ teaspoons salt ¾ teaspoons freshly ground black pepper 1.5 quarts marinara sauce, fully prepared 15 lasagnaMore »

Ragu Bolognese

Ragu Bolognese   Print Author: Pizza Today Recipe type: entrees Ingredients 3 tablespoons olive oil 2 cloves garlic, crushed 1 cup diced celery 1 cup diced carrots 1 cup diced onions ¾ pound ground chuck ½ pound ground pork (or ½ pound Italian sausage casing removed) 1 cup red wine (inexpensive Chianti or valpolicella) 1More »

Four Cheese Lasagna Base

Four Cheese Lasagna Base   Print Author: Pizza Today Recipe type: entrees Ingredients 3 pounds ricotta (preferably low moisture or “impastata”) 4 eggs; beaten 1 pound mozzarella, shredded 1⅔ cups Parmesan, grated ½ cup romano, grated 1 teaspoon ground nutmeg 1 teaspoon pepper ¼ cup fresh parsley, finely chopped Instructions Combine ricotta, eggs, mozzarella, parmesan,More »

Pasta alla Carbonara

Pasta alla Carbonara   Print Author: Pizza Today Recipe type: entrees Ingredients 8 ounces guanciale, pancetta or good bacon, thinly sliced 1 tablespoon virgin olive oil 16 ounces dried linguine, spaghetti, or other thin pasta 8 ounces freshly grated Parmigiano-Reggiano 4 eggs, well beaten Freshly ground black pepper, to taste Instructions In a large sautéMore »

Homemade Egg Pasta for Ravioli

Homemade Egg Pasta for Ravioli   Print Author: Pizza Today Recipe type: entrees Ingredients 1½ cups all-purpose flour 2 extra-large eggs, lightly beaten Instructions Carefully measure the flour and put it in the work bowl of a food processor. Break the eggs into the bowl. Run the processor until the dough balls up and cleansMore »

Pesto Chicken

Pesto Chicken   Print Author: Pizza Today Recipe type: entrees Ingredients 2 cups pesto 3 tablespoons chopped garlic 1 quart unseasoned tomato sauce 6 (3-3 ½) pound whole chickens, skinned and split Salt and pepper Instructions Mix the pesto, garlic, and tomato sauce in a large bowl. Add the chicken, salt and pepper and tossMore »