Roasted Garlic Potato Soup

roasted garlic potato soup

Ingredients 1 cup olive oil 40 cloves garlic peeled but left whole 8 medium potatoes peeled and diced in 1-inch cubes (about 6 cups) 3 quarts chicken broth 2-3 tablespoons salt 1-2 teaspoons white pepper 1 quart half-and-half Minced fresh parsley Instructions Toss together the olive oil and garlic in a shallow ½ hotel pan.More »

Caprese Sliders

Caprese Sliders

4 small buns 4 slices plum tomato 4 slices fresh mozzarella 4 slices prosciutto 1 teaspoon pesto 1 drizzle balsamic reduction Assemble each slider bun with the tomato, mozzarella and prosciutto. Add the pesto and balsamic glaze to the inside of the top bun, then toast the slider in the oven for about one minuteMore »

Italian Flatwich

Courtesy of Kelvin Slater Blue Moon Pizza, Atlanta, GA 1 flatwich dough 1 ounce extra-virgin olive oil 2 ounces mozzarella cheese 2 slices ham 3 slices salami 8 slices pepperoni 1 ounce red onions 2 ounces tomatoes 4 ounces iceberg lettuce, shredded 1 ounce Italian dressing Lightly brush flatwich bread with extra-virgin olive oil andMore »

Beast Mode Calzone

Courtesy of Jacque Farrell Farrelli’s Wood Fire Pizza, Tacoma 10 ounces pizza dough 1 ounce sliced pepperoni 1 ounce sliced Canadian bacon 1 ounce sliced salami 2 ounces Italian sausage 2 ounces spicy link sausage 2 ounces Alfredo sauce 2 ounces mozzarella Open up the dough into a ball and place the sauce and fillingsMore »

Goat Cheese Spinach Salad

Courtesy of George Hadjis Oggi’s Pizza, San Clemente, CA 4 ounces spinach, fresh and cleaned ½ ounce roasted pumpkin seeds 2 ounces dried cranberries 2 ounces sun-dried tomato vinaigrette 1 ounces goat cheese 3 large red onion rings, fresh Toss spinach in a mixing bowl with pumpkin seeds, cranberries, and vinaigrette. Place in large dish.More »

Oggi’s Diablo Chicken Tortilla Soup

Courtesy of George Hadjis Oggi’s Pizza, San Clemente, CA 3 medium onions, chopped 3 red bell peppers, chopped 2 tablespoons garlic 2 cups tomato strips 2 cups corn 2 cups cilantro 1 cup julienned carrots 2 pounds cooked chicken shredded 2 gallons picante sauce 1½  gallons chicken stock 1 chopped fresh jalapeño Sour cream AvocadoMore »

Minestra Maritata

Courtesy of Brian Gojdics Tutta Bella, Seattle, WA Prosciutto brodo ½  pound prosciutto end pieces In a heavy bottom stock pot, add the prosciutto pieces and ½  gallon of cold water. Bring it up to a simmer and let it simmer for about an hour to pull as much flavor as possible from the prosciutto.More »

Fresh Arugula Salad

Courtesy of Aldo Musico Aldo’s Pizza, Naples, FL Baby arugula, bunch 4 Campari tomatoes 4 rings of red onion 1 ounce shaved parm ½ lemon 2 ounces extra-virgin olive oil sea salt, to taste fresh pepper, to taste 4 ounces sheep’s milk feta Combine all ingredients in a salad bowl and toss together. Serve onMore »

Phil’s Creation Salad

Courtesy of Jacque Farrell Farrelli’s Wood Fire Pizza, Tacoma, WA 4 ounces romaine lettuce 3 ounces honey mustard dressing, tossed 1 ounce cashews 3 ounces pineapple 2 ounces cheddar cheese 2 ounces caramelized onion (heated) 3 ounces chicken breast (heated) 1 ounce chopped bacon (heated) Place all the ingredients together in a large salad bowlMore »

Co-Co Panini

Courtesy of William Manzo, Jr. Federal Hill Pizza, Warren, RI 4 ounces fresh dough 3 ounces ricotta cheese 2 ounces mascarpone cheese 2 ounces sugar 1 teaspoon vanilla extract 3 ounces mixed nuts 2 ounces Nutella 2 ounces powdered sugar 2 ounces balsamic vinegar infused with fig 1 gallon corn oil (for frying) Take yourMore »