Pizza Bianco with Meatballs

Meatballs:

1½ lbs. meatloaf mix (beef, pork, veal)
3/4 c. bread crumbs
2 eggs
salt and pepper
1 t. dried basil
1 t. dried oregano
1 c. grated parmesan

Mix and roll into two inch balls.  Cook in your favorite jarred or homemade sauce.  Note: I add the raw meatballs to the hot sauce; this will make for a more tender meatball.  Cook for twenty minutes.  Remove from heat, allow to cool, and cut meatballs in half.

Crust (made in bread machine):

You can use a prepared crust or purchase a frozen dough in a supermarket.  However, this is my favorite recipe, and I prepare it in a bread machine.

1 1/8 c. warm water
3 c. bread flour
1½ T. dried milk
2 t. sugar
1½ t. salt
2 t. olive oil
1 package dry yeast (2 teaspoons)

Put all ingredients into bread machine.  After it has been kneaded and proofed, remove from machine and place in a greased bowl.  Cover with plastic wrap until it doubles in size.

Bechamel Sauce:

2 T. butter
2 T. flour
1 c. milk
1 small bay leaf
1 clove garlic (skin removed, smashed)
salt and white pepper
dash of nutmeg
1/3 c. grated parmesan

Melt butter in saucepan.  Add flour and whisk until flour is absorbed (cook 3-4 minutes).

 
Add milk and whisk until thickened.

Dip a spoon in the sauce to coat and run your finger down the back of the spoon to make a separation.  If it stays separated, it is done.

 
Add bay leaf, garlic, nutmeg, salt and pepper.

 Stir until thickened.  Cover and let cool.

Pizza assembly:

1 c. chopped kale, arugula or basil
1 lb. fresh or 1 c. shredded mozzarella

 

Roll dough into a round or rectangular shape.  Place on a cookie sheet or pizza pan that has been sprayed with non-stick coating, or use corn meal to keep crust from sticking.

Drizzle a small amount of olive oil on the top.

Remove bay leaf and garlic clove from bechamel sauce.  Add sauce to pizza crust, leaving one inch border on edge of dough.

Add mozzarella and meatballs to dough.

Bake in a 450º oven for ten minutes, or until cheese is melted.  Remove from oven.

Sprinkle top with kale, arugula, or basil.  Drizzle lightly with olive oil.  Return to oven for an additional ten minutes or until cheese is bubbly and lightly browned.

This recipe is an adaptation of a pizza by Giada de Laurentiis.

Zucchini con l'uovo e parmigiano

(Zucchini with eggs and parmesan cheese)

This is a recipe that I remember eating as a child.  Nonni Bonfilio used to make this and I loved it.  I have tried to recreate this dish in my mind so that others can enjoy it as much as I did.


Ingredients:
2-3 young zucchini (enough to make 4 c. when diced)
4 T. olive oil
½ t. dried basil
½ t. dried oregano
2 cloves garlic
2 eggs - beaten, plus 1 t. water added
½ c. grated parmesan cheese
1/3 c. bread crumbs
salt and pepper, to taste

Use small to medium, tender zucchini so that you do not have to remove seeds.  In this demonstration, I used two medium zucchinis that were washed and cut into medium dice, to make four cups.

Mince two cloves of garlic.  Break two eggs into a bowl.  Scramble lightly with a fork, and add 1 teaspoon cold water.

In a medium skillet, heat to medium-high four tablespoons of olive oil.  Heat until oil is shimmering.  Add zucchini pieces and sauté four to six minutes, until the zucchini is tender.

Add basil and oregano.  Stir until combined.  Add minced garlic and season with salt and pepper.  Stir for an additional two to three minutes, but do not let the garlic brown.

Add bread crumbs and stir until crumbs are toasted and most of the liquid is absorbed.

Add beaten egg and stir until egg is cooked into zucchini mixture.

Add parmesan cheese.  Toss and heat until cheese is melted.

Serve as a side dish with any Italian entrée.  Feel free to add more parmesan if you wish.  In this demonstration, the dish was an accompaniment with Italian herbed chicken and brown rice.

Seafood Pasta and Bruschetta

This was a dish that I enjoyed at a local Italian restaurant several years ago.  I ordered it often and tried desperately to replicate the recipe in my head.  Here is what I came up with.


Ingredients:

½ lb. scallops
½ lb. shrimp
¼ lb. lump crab
3 cloves garlic
4 T. olive oil
4 T. butter
1½ c. half and half
1 c. freshly grated parmesan
½ c. chopped parsley
½ c. chopped fresh basil
1 lb. fettuccine, linguine, or spaghetti
pinch of cayenne pepper
pinch of nutmeg

Dry both sides of scallops and shrimp.  Season both sides lightly with salt and pepper.  If using fresh shrimp, peel and vein, and remove tails if desired.

In a large skillet, add butter and olive oil and heat to medium-high.  Add scallops and cook both sides until no longer opaque.  Do not overcook.  Remove to a separate dish.  Add shrimp and cook until shrimp are pink (if using raw) or sauté lightly for precooked shrimp.  Remove shrimp from pan.

Turn heat down to medium and add three sliced cloves of garlic.  Keep stirring so the garlic does not burn.

 

Pour 1½ c. half and half into the skillet and stir until sauce is reduced and thickened.  Add parmesan and stir until melted.  Add cayenne and nutmeg.

 

Return scallops and shrimp to the skillet, and add crab meat.  Stir to heat through and thoroughly coated.  Add parsley and fresh basil.

Add cooked and drained pasta to the sauce mixture; toss and heat.  If sauce is too thick, it may be thinned to desired consistency with leftover pasta water.  Serve with additional Parmesan.  Serves four.


Bruschetta

Small baguette sliced ¼ inch thick
Olive oil
Topping such as basil, olive or artichoke
Mozzarella cheese

Place slices of baguette on cookie sheet.

Drizzle olive oil on both sides of bread.  Place under broiler and toast until lightly browned.  Flip and toast other side.  Remove from oven and allow to cool slightly.

 
Spoon topping over one side.  Sprinkle with mozzarella cheese.

Place under broiler until cheese is melted and lightly browned.