Gorgonzola & Sausage Risotto Stuffed Peppers

This photograph was featured as the headliner piece for the Today Show's Blog, "Bites."

http://bites.today.msnbc.msn.com/_news/2012/03/02/10561275-feast-your-eyes-italian-eats-and-sweet-treats

Pesto PLT Skillet Pizza

 2nd Place Prize Winner for Mezzetta, "Picture Perfect Pizza"  Photo Contest, 2012 

 EXPLORED Photo, chosen by Flickr

Simply one of the best white pizzas ever, that is inspired by a delicious bruschetta that my Italian mother makes. This recipe produces a complex sauce by combining the sun-ripened dried tomato pesto, crushed garlic with gorgonzola cream. The playful mingling of cherry tomatoes with basil pesto gives this pizza it's distinct fresh taste, while the prosciutto and kalamata olives round out the symphony of complimentary flavors.

 Baking the pizza in an olive oil seasoned cast iron skillet develops an irresistibly crispy bottom crust with a chewy center you will love sinking your teeth into! Garnish with arugula for that peppery bite. This pizza is so rustic and divine, it will transport you to an old world-style Italian bistro with every delicious bite!

        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
• 3 tablespoons of extra virgin olive oil

        TOPPINGS:

• 2 cups of red cherry tomatoes
• 1/2 cup of crumbled Gorgonzola cheese
• 1/2 cup of heavy cream
• 3 tablesspoons of Mezzetta Sun Ripened Tomato Pesto
• 2 tablespoons of Mezzetta Basil Pesto
• 1/2 cup of Mezzetta Kalamata Olives, chopped
• 3 ounces of Prosciutto, thinly sliced and torn
• 1/2 cup of shredded provolone cheese
• 2 cups of baby arugula
• 2 tablespoons of extra virgin olive oil, for drizzling

     
        PREPARATION:

  **Preheat oven to 500 degrees and place oven rack on the very bottom of the oven. **

FOR THE CRUST: Combine 1 cup of all-purpose flour, semolina flour, undissolved yeast,  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 circle the size of your cast iron skillet. Use a skillet that is very shallow and brush with a little bit of olive oil. (I used one that is meant for making crepes). Transfer the dough to the skillet and allow to rise again for about 5 minutes.

FOR THE TOPPINGS: Combine the Gorgonzola cheese and heavy cream and use that as your base. Drizzle the Sun Ripened Tomato pesto on the base. Cut cherry tomatoes in half and toss with basil pesto and scatter over top of dough along with the Kalamata olives. Scatter the shredded provolone cheese over top and bake for about 10 minutes, or until golden brown. Remove from oven and remove from skillet. It should slide out pretty easily. Garnish with arugula.

COOK'S NOTE:  You may use a store bought pizza dough to save yourself  some time. However, if you would like to add real depth to your crust by adding herbs, such as rosemary, basil, oregano, etc., I would suggest making your own pizza crust.  Also, I like to add crushed red pepper flakes to my dough for a hint of heat, so I prefer to make mine from scratch.

My 2nd Place Prize: Aprilia Scarebo Italian Scooter!!

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.