Daily Archives: May 9, 2020

3 posts

Home Made Pizza Dough

Dough

  • In large bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add oil and salt. Stir in flour, a cup at a time, until a soft dough forms.
  • Turn onto floured surface; knead until smooth and elastic, about 2-3 minutes (or make in Kitchen aide with a dough hook. Let mix for 5 minutes on med-low). Place dough in a greased bowl, turning once to grease the top. Cover (wet cloth) and let rise in a warm place until doubled, about 1 hour. Punch down the risen dough and let rise one more hour.

Punch down dough again; divide in half. Roll out and press each into a greased 12-in. pizza pan. Pre-cook crust for about 10-15 minutes on 375. Take out of oven, top with favorite tomato sauce and cheese. Cook on pizza stone at 500 or 550 until cheese is melted. 

Pasta Bolognese (Pappardelle)

Ingredients

1 tablespoon olive oil (https://danispantry.com/product/sicilian-extra-virgin-olive-oil-by-coluccio-1-liter/)

4 ounces bacon or pancetta, diced

1 1/2 cups chopped yellow onions

3/4 cup diced carrots

3/4 cup diced celery

1 tablespoon minced garlic

1 teaspoon salt

1/2 teaspoon ground black pepper

2 bay leaves (https://danispantry.com/product/whole-bay-leaves-imported-from-calabria-by-condiaroma/)

1/2 teaspoon dried thyme

1/4 teaspoon dried oregano (https://danispantry.com/product/oregano-from-sicily-88-oz/)

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 pound ground beef or ground veal

1/2 pound pork sausage, removed from the casings, or ground pork

2 tablespoons tomato paste

1 cup red wine

2 (14 1/2-ounce) cans hand crushed tomatoes and their juice (https://danispantry.com/product/coluccio-san-marzano-whole-tomatos/)

1 (14 1/2-ounce) can tomato sauce (https://danispantry.com/product/coluccio-san-marzano-whole-tomatos/)

1 cup beef or chicken stock or broth

2 teaspoons sugar

1/4 cup heavy cream

2 tablespoons unsalted butter

3 tablespoons chopped fresh parsley leaves

1 pound pappardelle (https://danispantry.com/product/la-bottega-pappardelle-duram/), https://danispantry.com/product/pappardelle-by-spinosi-8-8-oz-250-gr/)

1 cup freshly grated Parmesan

Directions

  1. In a large pot, heat the oil over medium-high heat. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, salt, pepper, bay leaves, thyme, oregano, cinnamon, and nutmeg and cook, stirring, for 30 seconds. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 to 2 minutes. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.
  2. Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours. Add the cream, butter, and parsley, stir well, and simmer for 2 minutes. Discard the bay leaves and adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve.
  3. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and return the water to a low boil. Cook, stirring occasionally to prevent the noodles from sticking, until al dente, 8 to 10 minutes. Drain in a colander.
  4. Add the pasta to the sauce, tossing to coat. Add 1/2 cup of the cheese and toss to blend. Divide among pasta bowls and serve with the cheese passed tableside. (Alternatively, toss only the desired portion of pasta with a bit of the sauce at a time in a serving bowl, reserving the remainder for another meal.)

Linguine alle Vongole (Linguine with Clams)

In this classic iconic Neopolitan dish, briny clams, white wine, garlic, and peperoncino create a light yet intensely flavorful spaghetti sauce. Use the freshest clams you can find and a high-quality dry pasta to make your spaghetti alle vongole. Then pair with a glass of Italian white wine!

Linguine alle Vongole (Linguine with Clams)

Yield: 2 servings

2 pounds littleneck clams (may substitute manila clams or cockles)

3 tablespoon extra virgin olive oil (https://danispantry.com/product/sicilian-extra-virgin-olive-oil-by-coluccio-1-liter/)

3 cloves garlic, thinly sliced

½ teaspoon fresh oregano

½ teaspoon peperoncino (https://danispantry.com/product/hot-pepper/)

¼ cup white wine

8 ounces dried linguine (https://danispantry.com/product/colacchio-linguine-duram/), (https://danispantry.com/product/linguine-locally-grown-grain-good-agricultural-practices-non-gmo-hearty-grain-slow-dried-from-italy-mancini-pastificio-500-gr-copy/)

¼ bunch fresh flat-leaf parsley, washed and chopped

Kosher salt & freshly ground black pepper, to taste

Place the clams in a bowl of cold water to soak, and set them aside.In a large sauté pan, heat 3 tablespoons of extra virgin olive oil in a saucepan over medium heat until it is shimmering. Add the garlic and oregano to the pan and cook until the garlic is golden and fragrant about 3 minutes. Add the crushed red pepper and salt and pepper, to taste, and cook for 30 more seconds. Add the white wine to the pan, and bring the sauce to a boil.

Meanwhile, carefully remove the clams from the bowl, and discard the water. Transfer the clams to the sauté pan. Cover the pan, and steam the clams until they open, for about 6-10 minutes, depending on their size. Remove the clams to a serving bowl as they open, and discard any that don’t open after 10 minutes.

Bring a large pot of water to a boil over high heat, and season it with salt until it is as salty as the sea. Add the linguine to the boiling water, and cook until the pasta is al dente, about 8 minutes.When the spaghetti is al dente, transfer directly to the pan with the clam sauce, stirring to coat. Add a ladleful of pasta cooking water to the pan, about 2 tablespoons at a time, until the sauce reaches your desired consistency. Return the clams to the pan with the pasta to warm them through and sprinkle the pasta with the chopped parsley. Toss gently to incorporate all ingredients, and serve your Linguine alle vongole immediately while its hot.

Buon appetito!