Italian Lemon & Olive Oil Pound Cake featuring: Bill Sanders' First Fresh Extra Virgin Olive Oil

A lemony treat enhanced by the freshness of extra virgin olive oil

 Learn how you can make this deliciously moist, Italian Lemon & Olive Oil Pound Cake with a Limoncello Glaze using FIRST FRESH Extra Virgin Olive Oil!!  It's oh, so delizioso!!

"Fresh is Best!" -olive oil evangelist, Bill Sanders

Scacciata: Brooklyn Salumeria Pizza with a Rosemary Fra Diavolo Crust

A stuffed, Brooklyn Salumeria-style pizza

Growing up in New York State, you get used to certain aromas that waft through a neighborhood. On the corner of my old street in Brooklyn, was a century-old, Italian salumeria, where the barrels of different olives greeted you upon entering, and hanging overhead, were, what seemed like, hundreds of salami links, just hanging from the ceiling like air fresheners. The different aromas were very alluring and intoxicating.

If you are fortunate enough to have such a salumeria in your town, I suggest that this be the place you buy all your spices, olive oil, imported cheeses, prosciutto, grissini, etc.  If no such establishment exists in your town, it is well worth the drive to the next town.  Heck, I would walk  miles to get quality charcuterie!

This pizza I created, is a tribute to that old salumeria that I loved so much. The crust is crisp and rich with a garlic-olive oil, perfumed with fresh rosemary, and strikes just the right balance of heat from the chili pepper flakes. The smoked provolone cheese offers just the right amount of smokiness that compliments the salami, but the flavored crust is definitely the star of the show. And, as anyone in Brooklyn will tell you, it's all about the crust!

This is, definitely, a pizza with a strong conviction. The passions and flavors of the Italian salumeria are successfully translated through this rustic pie.

Rosemary & pepper flakes add depth to the crust

• CRUST:
• 1- 4 ounce package of Fleischmann's Pizza Crust Yeast    
• 1 3/4- 2 cups of all-purpose flour
• 1/4 cup of semolina flour, plus more for dusting
• 2/3 cups of very warm water (120-125 degrees)
• 1 teaspoon of sugar
• 1/2 salt
• 2 tablespoons of finely-chopped rosemary
• 2 teaspoons of red chili pepper flakes
• 3 tablespoons of extra virgin olive oil
• 
  
• PIZZA TOPPING & FILLING:
• 20 large slices of Genoa salami
• 1 cup of sun-dried tomatoes pieces
• 1/4 cup of calamata olives
• 1/4 cup of capers
• 1 1/2 cups smoked provolone cheese (or slices)
• 1/2 cup of grated Pecorino Romano cheese
• 3 tablespoons of extra virgin olive oil                           

Homemade sun-dried tomatoes with garlic

 PREPARATION:
 **Preheat oven to 550 degrees and place oven rack on the very bottom of the oven with pizza stone. **

FOR THE CRUST: Combine 1 cup of all-purpose flour, semolina flour, undissolved yeast, rosemary, red chili pepper flakes, sugar, and salt in a large bowl. Combine very warm water (120-125 degrees), and oil; add to flour mixture. Mix until well blended (about a minute). Gradually, add the remaining flour and form a ball (it will be a bit sticky). Transfer dough ball to a floured surface and knead until smooth (about 4 minutes.) Cut dough ball in half with a pastry cutter. With a rolling pin, roll out one of the dough halves into a very thin 15x8 inch rectangle. Transfer that rectangle to a parchment-lined pizza peel.

Vine tomatoes from my garden ready for sun-roasting

FOR THE TOPPING & FILLING: Scatter 3/4 cup of the shredded smoked provolone cheese on the dough leaving a 1/2 inch border around the perimeter. Next, place the salami slices in rows on top of the cheese until all the cheese is covered (you may overlap.) Scatter remaining smoked provolone cheese on top of the salami slices. Roll out the other piece of dough (top crust) into a very thin rectangle of the same size. Place the dough over the top of the salami & cheese-topped dough and pinch along the perimeter to seal the dough. Set aside and allow to proof for 10 minutes. After proofing, drizzle the crust with 3 tablespoons of olive oil, then, top with sun-dried tomato pieces and scatter the capers, olives and the grated Pecorino Romano cheese. Bake on pizza stone for 12 -15 minutes, until golden brown.



Nota bene-  The top crust may puff up a bit, but it will relax once it is removed from the oven and rests for a few minutes. If it puffs too much, just pierce with a knife to release the steam.  Finish with a drizzle of extra virgin olive oil (optional).

Siciliano Pasta e Caponata

Made with eggplants from my very own garden!

Caponata is typically a sailor's dish of eggplant and chopped vegetables steeped in oil and vinegar and served as an appetizer. I combined this traditional Sicilian dish with my homemade marinara and served it with pasta. I love orrecchiette for this dish because it has a nice tooth to it and captures the body of the caponata perfectly, without being dominated by it. Great marriage!

INGREDIENTS:

*4 cups chopped eggplant, (about 2 medium, chopped into ½ inch cubes )
*1  28 ounce can of San Marzano crushed  plum tomatoes
*1/4 cup, plus 2 tablespoons of extra virgin olive oil, divided
*1 medium yellow onion, chopped
*3 ounces of Gorgonzola cheese (crumbled)
*6 cloves garlic, minced  (4 for caponata, 2 for  marinara sauce)

Fairytale Eggplants from my garden,  2011

*2 tablespoons capers, drained
*1/4 cup lightly toasted pine nuts
*1 tablespoon, natural cane sugar

*1/3 cup red wine vinegar
*3-4 basil leaves, torn
*1/4  teaspoon, plus additional ¼ teaspoon of sea salt
 * Parmigiano Reggiano cheese for topping
* ¼ teaspoon of chili pepper flakes
*1/2 cup green Sicilian olives, minced for garnish
* 1 pound of orrecchiette pasta

PREPARATION:

1.)Toss chopped eggplant with 2 tablespoons of olive oil and sprinkle with ¼ teaspoon of sea salt.

2) In a large sauté pan laced with 2-3 tablespoons of olive oil on medium heat, sauté eggplant, onion, and 4 cloves of garlic until onions are translucent, about 6-7 minutes, stirring occasionally.  Add capers, pine nuts, sugar, vinegar.  Cook for 8 to 10 minutes, stirring often, until eggplant is tender and melding together.

3.)While caponata is developing, in a large pot, heat extra-virgin olive with the remaining  2 minced garlic cloves and red chili pepper flakes  on low heat for about a minute. This infuses the garlic and pepper  into the oil before you add the tomatoes.

4.)Add the crushed tomatoes and  ¼ teaspoon of  sea salt.  Allow to simmer on very low heat for about 5 minutes.

5.)In a large pot with salted water, cook the orrecchiette pasta until el dente.

6.) While pasta is cooking, toss the caponata into the pot of marinara sauce, add the torn basil and mix thoroughly.

7.)Turn off heat and stir in the gorgonzola cheese.

8.)Drain pasta and toss in to the caponata and sauce mixture. Garnish with grated cheese and Sicilian green olives.