Sunday At the Giacomettis

This Pizza Crust  recipe takes minimal effort just like the focaccia recipe.  Your food processor will be doing most of the work.  I never make it by hand.   This way I make it more often.  Give it a try! You will be glad you did. 1 teaspoon  plus 1/2  teaspoon yeast 3 cups unbleached flour (plus more for dusting, about 1/2 cup) 1 teaspoon salt 1 cup plus approx. 1/2 cup warm water 1 tablespoon olive oil A pinch of sugar (optional) Into a large bowl of your food processor, place your yeast.  Add 1/4 cup hot water (to the touch), and pulse twice.  Let sit and rest for a few minutes.  You will notice the water has bubbles.  Your yeast is activating.  Wait 5 minutes.  Add your salt, rest of your water and all of  your flour, a pinch of sugar.  Add your olive oil.   Mix until your flour comes together into a bowl.   It will look sticky.  If it is to...

If you grew up Italian and living in the United States or Canada, you know what I am talking about here.  It's just not Thanksgiving or any other Holiday without Lasagna as a first course.   The meat sauce is simple and is nothing but a typical meat sauce you would have on pasta every Sunday growing up.  You can make your meat sauce in advance. You can even double the recipe.  You can either freeze it or refrigerate it for a few days until you are ready to assemble your Lasagna.   The important factor to remember is to invest in a good quality dry pasta, if you can not make your own.  I have never understood, why some people insist on cheap quality pasta.  Spend a few extra dollars.  It is a Holiday afterall.  I bought mine from William Sonoma Outlet.   Forget the no boil Lasagna, unless you desire and prefer the taste of rubber.  It's all in the assembly.  Yes, it takes a little extra time but some things in...