A seafood Pizza is just perfect on a night when one doesn't feel like having pasta. What no cheese? In Italy , there are quite a number of dishes where cheese just doesn't belong. This pizza is one of them. Dairy is not often mixed with Seafood in Italy, however there are exceptions. For now, savor in the this pizza with the flavors of the sea. You might be pleasantly surprised. I receive countless inquiries on how to make the perfect pizza crust. The problem is, we tend to over think the simplicities of the every day kitchen. Get your frying pan out and give this a try. Another secret is pre cooking your seafood some in the same pan you will ultimately turn out your pizza. The crust takes on all the flavor. There is no turning back. Buon Appetito! Ingredients: One 13 inch frying pan (Cast Iron, any size will really do). 3 large cloves of garlic, sliced in half (you will later disca...
Nonna's make everything better. I am not sure why my Nonna Maria added tomatoes to everything. My guess would be she had them left over from opening a larger can of peeled tomatoes. Italians do not like waste, especially Italian Nonna's. It all makes perfect sense to me now. While the chicken cooked, she could get so much done at home, including setting the table and pour some wine for herself and Nonno. The wonderful flavor of roasted tomatoes, onions, potatoes merging with bland chicken, turns that chicken into something wonderful. Nonna's are always right, aren't they? I had a whole bunch of grape tomatoes from my garden, I needed to use up. My grandmother worked when she came to this country, helping my Mother take care of us and sew up blouses and mens ties for what we now know as the Ladies Garment Union. They worked, side by side, in our home in The Bronx. I was so jealous. One day in 1968...
These delicious Savory Taralli can be made up in a hurry. Who does not remember growing up with these cookies during Holiday time? With a little practice, they can be ready in an hour. A few simple ingredients is all you need. This recipe can be made in several ways. The sweetened version is the most common here in the States, typically made during holiday time. Had lots of fun this past month with Mom around. She hadn't made these in so many years. Her mother made these typically around Easter time, so we did too. Thank you to the Academia Barilla cooking School in Parma, Italy for their video recipe and reminding us all that Traditions are a very important part of today's kitchen and should remain that way. http://www.academiabarilla.com/italian-recipes/bread-focaccia-pizzas-1/taralli-1.aspx Here is my variation. I used the food Processor. Traditionally made by hand an...
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