Neo-Neopolitan Pizza Dough by Peter Reinhart

This is a great recipe from Peter Reinhart’s book “Artisan Breads Every Day” This is now my favorite pizza dough to make for grilled pizzas.

http://www.youtube.com/watch?v=r1QQCotsRRQ

 

Peter Reinhart on The Stretch & Fold Technique before shaping the pizza dough into balls:

IMG_2345

Grilled ChickenIMG_2413

Sausage & PeppersIMG_2491

PestoIMG_2494

ProsciuttoIMG_2523

You can buy the book here:

http://www.amazon.com/Peter-Reinharts-Artisan-Breads-Every/dp/1580089984

 

Ricotta Meatballs

Using ricotta in your meatballs make them incredibly lighter and flavorful. These are simple to make and require few ingredients. Known as “Polpettine di Ricotta” in Italian, these meatballs are a nice change from what you might be used to.

Ricotta Meatball

 

Recipe: Ricotta Meatballs (Polpettine di Ricotta)

  • 2 pounds or 4 cups of ground beef
  • 2.5 cups ricotta cheese drained
  • 2 egg (beaten)
  • 1/2 cup flatleaf parsley or
  • A few pinches of nutmeg
  • Salt (to taste)
  • Olive oil for frying the meatballs
  • 1 cup freshly grated Parmigiano-Reggiano
For the Sauce:
  • 1 can of crushed tomatoes
  • 3 cloves garlic minced/sliced
  • 1 medium onion diced
  • 1 cup red wine
  • olive oil to coat the pan to fry the onions and garlic
  • Salt & Pepper (to taste)
  • Oregano or Italian Seasoning Mix
1. Combine ground beef in a bowl.  Add ricotta cheese and egg.  Mix thoroughly.  Stir in flat leaf parsley or italian seasoning, Parmigiano-Reggiano, nutmeg, and salt.    Form meatballs into 1″ balls
2. Warm olive oil in sauté pan over medium-high heat.  Fry meatballs until golden brown.  Remove from pan & set aside. (I usually let them drain of excess oil on a brown paper bag or paper towels.
3. Heat more olive oil in  sauté pan over medium-high heat.  Sweat onions and garlic cloves in olive oil until translucent (4-5 minutes).  Deglaze pan by adding red wine, then cook until liquid is reduced by half.  Add can of tomatoes and , then bring to a simmer.  Add salt and pepper to taste. Add oregano or italian seasoning mix  Add meatballs, then simmer for 30 minutes.
Included is a step by step picture slideshow.
Buon Appetito

Basil Pesto

Simple Basil Pesto Recipe:

1 cup fresh basil leaves

6 springs fresh parsley

1/4 cup pine nuts

1/4 cup olive oil

2 large garlic cloves, peeled

2 Tbsp. butter or margarine

1/2 tsp. salt

1/4 cup Parmesan cheese

1/4 cup Romano Cheese

Directions:

In a blender, combine basil leaves, parsley, pine nuts, and olive oil. Add garlic cloves, butter or margarine and salt. Whirl in blender for 1 minute. Add Parmesan and Romano cheese. Blend for 30 secs. at high speed

Makes enough to cover 1 lb. of pasta. Serves 6.