Vietnames cuisine recipes

Bun cha

Ingredients

• 250 g (9 oz) pork belly, skin on
• 250 g (9 oz) pork neck
• 500 g (1 lb 2 oz) pork neck, coarsely minced (ground)
• 4 French shallots, chopped
• 1 tsp salt
• 2 tsp sugar
• small pinch of Chinese five spice
• 2 tbsp. fish sauce
• 1 tbsp. oyster sauce
• 1 tsp kecap manis
• young spring onions (scallions), green tops only, finely sliced
• freshly ground pepper (a mixture of black and white if you have)
• ½ green papaya, peeled and cut into thirds lengthwise, seeds removed (you can also use kohlrabi)
• 1 carrot, quartered lengthwise
• 1 tbsp. raw sugar
• 2 tsp vinegar

Nuoc nam dipping sauce

• 125 ml (4 fl oz/½ cup) white vinegar
• 250 ml (8½ fl oz/1 cup) hot water
• 110 g (4 oz/½ cup) sugar
• 125 ml (4 fl oz/½ cup) fish sauce
• freshly ground pepper

To serve

• selection of chopped herbs: saw tooth coriander (cilantro), garlic chives, rice paddy herb, hot mint, coriander (cilantro), fish mint, lovage, Vietnamese mint, chillies, Thai basil, perilla
• cooked rice vermicelli
• lettuce leaves
• finely chopped garlic
• red chilli paste or finely chopped chillies

Instructions

Marinating time 1 hour or overnight

Slice the pork belly and pork neck into 5 mm (¼ in) thick slices
Combine these in a bowl and have the mince in a separate bowl.
Pound the shallots in a mortar and pestle with salt and sugar to a coarse paste. Add the Chinese five spice, fish sauce, oyster sauce and kecap manis and mix well. Distribute between the meat and add the spring onions to the minced pork. Mix well. Season both bowls of meat with pepper and marinate for at least 1 hour, though overnight is even better.
Slap handfuls of minced pork against the edge of the bowl several times – this helps to bind it together. Form the pork into round patties (about 2 tablespoons each) and flatten slightly.
Slice the papaya and carrot finely widthwise. Sprinkle with raw sugar and set aside while you cook the meat. Add the vinegar before serving.
Place patties and pork belly/neck in separate oiled grill baskets and cook over charcoal, turning once you have some colour on one side. Keep turning until golden brown and slightly charred on both sides.
To make the dipping sauce, combine the vinegar, hot water, sugar and fish sauce in a small saucepan. Season with pepper and mix well. Place the sauce over low heat and stir to dissolve the sugar. Keep it warm while you cook the meat.
To serve, pour the warm dipping sauce over the grilled meat and patties.
Serve with papaya and carrot, herbs, rice vermicelli, lettuce, garlic and chilli paste or chopped chillies.

Beef in betel leaf

Ingredients

• 1 kg (2 lb 3 oz) minced (ground) beef
• 200 g (7 oz) minced (ground) pork
• 2 tbsp. sesame seeds
• 2 tbsp. fine salt
• 1 tsp freshly ground black pepper
• 2 tbsp. barbecue sauce
• 1 tsp Chinese five spice
• 3 tbsp. golden syrup
• 2 lemongrass stems, white part only, finely chopped
• 500 g (1 lb 2 oz) large round betel leaves
• 40 20 cm (8 in) bamboo skewers

Instructions

Chilling time 1 hour

Mix the meats, sesame seeds, salt and pepper, barbecue sauce, five spice, golden syrup and lemongrass together in a large mixing bowl and combine well, squeezing and working the mixture well. Cover and refrigerate for 1 hour.
Form sausage-shaped rolls of mixture – about two fingers thick (and about the same width as a betel leaf). Place a betel leaf in the palm of one hand, with the stalk facing away from you, green shiny side down. Place one minced meat sausage at the stalk end and roll tightly into a roll.
Skewer five rolls onto each bamboo stick and chargrill over low–medium heat, turning so that they cook evenly. Prick with a skewer after turning the first time to allow the heat to penetrate. It should take around 5–6 minutes per side to cook.
Rest for a minute before serving.

Vietnamese barbecued spatchcock with stir-fried green beans

Ingredients

• 1 x 600 g spatchcock, butterflied
• 4 red Asian shallots or ½ small red onion, chopped 
• 2 cloves garlic, chopped
• 2 small red chillies, chopped
• 1 stalk lemongrass, white part only, finely chopped
• 1 tbsp. fish sauce
• 1 tsp Chinese five-spice
• 1½ tbsp. vegetable oil
• 2 tbsp. lemon juice, plus wedges to serve
• 350 g green beans, trimmed
• 1 tbsp. soy sauce
• 1 tbsp. deep fried shallots (optional)

Instructions

Preheat a barbecue or chargrill pan over high heat.

Place the red Asian shallots, garlic, chilli, lemongrass, Chinese five-spice, fish sauce and 2 teaspoons of oil in a small food processor and process, stopping to scrape down the bowl a few times, until smooth. Alternatively, pound the first five ingredients in a mortar and pestle until smooth then add the fish sauce and oil.
Rub half the paste into the spatchcock and massage into the flesh. Place skin side down on the barbecue and cook for 10 minutes. Turn and cook for a further 10 minutes or until cooked through. Remove from the heat, drizzle with 1 tablespoon of lemon juice and set aside, covered, to rest for 5 minutes.
When the spatchcock is almost finished cooking, bring 1 cm water in a wok to the boil. Add the beans, cover and steam for 2 minutes. Strain and return the wok to a medium-high heat. Add 1 tablespoon of oil and the remaining spice paste. Cook, stirring, for 2–3 minutes until the paste starts to darken a little. Add the green beans and cook for 1 minute until well coated in the paste. Add the soy sauce and lemon juice and cook for a further 1–2 minutes until the beans are tender.
Place the green beans on a plate and scatter over the deep fried shallots. Cut the spatchcock in half and serve with lemon wedges.

Snails cooked in a coriander and Thai basil butter

Ingredients

• 24 fresh snails, in their shells
• 200 g (7 oz) unsalted butter, at room temperature
• 2 tbsp. chopped garlic
• 1 small handful coriander (cilantro) leaves
• 1 small handful Thai basil leaves
• 1 tsp sea salt
• pinch of freshly ground black pepper
• 315 g (11 oz/1 cup) rock salt
• warmed baguettes, to serve

Instructions

Soaking time 30 minutes

Remove the snails from their shells. Wash both the snails and their shells in salted water, leaving them to soak for 10 minutes before rinsing under cold water. Repeat this process three times.

Set the snails and the shells aside. In a food processor, blitz together the butter, garlic, coriander, Thai basil, sea salt and black pepper. Remove from the bowl, cover with plastic wrap and set aside at cool room temperature to allow the flavours to develop.

Preheat the oven to 180ºC (350ºF). Sprinkle the rock salt over a baking tray. Fill each snail shell with ½ teaspoon of the herb butter. Place a snail in each shell, pushing it into the butter. Use the remaining herb butter to fill up the shells. Place the shells in the rock salt on the tray, butter side up. Transfer to the oven and bake for 8–10 minutes, or until the butter is sizzling hot and bubbling. Serve with warm baguettes.

BBQ pork breakfast rolls

Ingredients 

Quick pickled vegetables

• 125 ml (½ cup) Chinese rice wine vinegar
• 60 ml (¼ cup) water
• 50 g (¼ cup) caster sugar
• 125 g carrot, peeled and cut into matchstick lengths
• 125 g daikon (white radish), peeled and cut into matchstick lengths
• ½ small red onion, thinly sliced
• 1 Lebanese cucumber, cut into matchstick lengths

Roll

• 3 eggs
• 1 tsp fish sauce
• 2 spring onions, chopped
• ½ green chill, chopped (optional)
• 1 tbsp. vegetable oil
• 1 x 60 cm baguette
• ⅓ cup mayonnaise
• 150 g Chinese barbecued pork (char siu), sliced (see Note)
• coriander leaves and lime wedges, for serving

Instructions

Marinating time 30 minutes

To make the quick pickled vegetables, combine rice wine, water and sugar in a small saucepan. Bring to the boil over medium heat, stirring until sugar dissolves, about 1 minute. Remove from heat and allow to cool. Transfer to a bowl, add carrot, daikon and onion and mix well. Chill for 30 minutes.

Meanwhile, combine eggs and fish sauce in a mixing bowl with a fork. Add spring onion and chilli. if using. Mix well. Heat oil in frying pan over medium heat. Add egg mixture and cook, without stirring, until golden brown on the bottom, about 3 minutes. Flip the omelette over and cook until golden on both sides, about 3-4 minutes. Transfer to a wooden board and cut into strips.

Drain pickled vegetables, discarding vinegar mixture. Add cucumber and toss well.

Trim ends of baguette, then cut into 4 equal sections. Cut each section lengthways three-quarters of the way through. Spread each with mayonnaise. Fill each roll with sliced pork, pickled vegetables and egg strips. Top with coriander leaves and serve with lime wedges.

Vietnamese spareribs with chile

Ingredients

• 1.6 kg (3½ pounds) Asian-style (flanken) pork spareribs, about 36 pieces (see Note)
• 2 tsp kosher salt
• 10 cloves garlic, peeled, about ¼ cup
• 1 lemongrass stalk, sliced, about ¼ cup
• 3 Thai bird chilies
• ¼ red onion, stem and root ends trimmed, cut into chunks
• 2 tbsp. sugar
• 5 cm (2 inch) piece fresh ginger, peeled and chopped, about 2 tbsp.
• 1 tbsp. fish sauce
• 1 tbsp. soy sauce
• 1 lime
• ¼ cup chopped fresh coriander (cilantro) leaves

Instructions

Heat the oven to 170°C (325°F).

Season the ribs lightly with 1 tsp of the salt and place on a broiler pan fitted with the broiling rack or a baking sheet fitted with a cooling rack. Add a 5 mm (¼ inch) depth of boiling water to the pan, wrap the ribs and pan tightly with foil, and cook until the ribs are pull-apart tender, 1½  to 2 hours. Basically, you’re steaming the ribs.

In the bowl of a food processor fitted with the metal blade, combine the garlic, lemongrass, chilies, and onions and process for 30 seconds, until well chopped. Add the sugar, ginger, fish sauce, soy sauce, and the remaining 1 tsp salt and continue processing to a coarse paste, scraping down the sides of the food processor a couple times.

Adjust the rack in the oven to the highest setting and preheat the broiler.

Arrange the ribs, meat side up, on the rack and smear with some of the garlic paste. Broil the ribs until nicely caramelized, about 5 minutes. Watch carefully and when they start getting a little char on the tips, remove and flip them. Smear again with some of the paste and broil on the bone side for about 3 minutes. Flip, smear, and broil one final time so they are nice and crispy on the meat side, about 2 more minutes.

Using tongs, transfer the ribs to a cutting board and cut into single-bone pieces. Squeeze the lime into the pan drippings and stir to combine. Toss the ribs in the pan drippings and serve sprinkled with the cilantro.

Soy milk jellies with coffee syrup

Ingredients

• 2½ tsp powdered gelatine
• 160 ml (5½ fl oz) sweetened condensed milk
• 330 ml (11 fl oz) soy milk
• 270 g (9½ oz/1½ cups) chopped palm sugar (jaggery)
• 25 g (1 oz/⅓ cup) coarsely ground coffee beans

Instructions

Chilling time 6 hours

Sprinkle the gelatine over 2 tablespoons cold water in a cup or small bowl and stand for 5 minutes or until softened.
Meanwhile, combine the condensed and soy milks in a small saucepan and gently heat over medium–low heat – do not simmer. Stir in the gelatine mixture and cook, stirring, for 2 minutes or until the gelatine has dissolved. Cool to room temperature. Divide among six 175 ml (6 fl oz) glasses or serving bowls and refrigerate for 6 hours or overnight – the jellies will just be lightly set.
Combine the palm sugar and 400 ml (13½ fl oz) water in a small saucepan and slowly bring to the boil over medium heat, stirring until the sugar has dissolved. Reduce the heat to low and simmer for 5 minutes or until slightly thickened. Add the coffee and cook for another 2 minutes for the flavours to infuse. Remove from the heat and cool to room temperature.
Strain the syrup through a fine-mesh sieve, discarding the solids, then refrigerate until cold.
Pour some of the syrup over the jellies and serve with the remaining syrup on the side.

Cha ca

Ingredients

• 3 tsp chopped fresh ginger
• 3 red Asian shallots, chopped
• 4 garlic cloves, chopped
• 2¾ tsp ground turmeric
• 60 ml (2 fl oz/¼ cup) fish sauce
• 750 g (1 lb 11 oz) skinless blue eye cod or other firm white-fleshed fish fillets, cut into 4 cm (1½ in) pieces
• 1 tsp freshly ground black pepper
• 375 g (13 oz) dried thin rice-stick noodles
• 90 g (3 oz/½ cup) rice flour
• 1 tsp salt
• 80 ml (2½ fl oz/⅓ cup) vegetable oil, plus extra if necessary
• 8 spring onions (scallions), trimmed and cut into 4 cm (1½ in) pieces plus extra, finely sliced, to garnish
• 1 onion, halved and sliced
• 2 bunches of dill, coarsely torn
• 160 g (5½ oz/1 cup) roasted unsalted peanuts, coarsely chopped

Sauce

• 80 ml (2½ fl oz/⅓ cup) mam nem (Vietnamese fermented shrimp sauce)
• 3 garlic cloves, crushed
• 1 tbsp. caster (superfine) sugar
• 1 lemongrass stem, white part only, finely chopped
• 2 tbsp. fish sauce
• 2 tbsp. lime juice
• 2 medium red chillies, finely chopped
• 95 g (3¼ oz/½ cup) very finely chopped fresh pineapple flesh

Instructions

Marinating time 2-3 hours

Combine the ginger, shallots, garlic, 2 teaspoons of the turmeric and fish sauce in a food processor and process until a coarse paste forms.

Put the fish in a bowl with the paste and pepper and stir to combine well. Cover the bowl with plastic wrap and refrigerate for 2–3 hours. Drain the fish well.

To make the sauce,

combine all the ingredients in a bowl and stir to combine well, until the sugar has dissolved. Put the rice-stick noodles in a large bowl, cover with boiling water and stand for 5 minutes. Drain. Bring a large saucepan of water to the boil, add the noodles and cook for 2–3 minutes or until tender – or cook according to the packet instructions. Drain well.

Combine the rice flour, remaining turmeric and salt in a bowl. Add the fish and toss well to coat, shaking off any excess.

Heat 2 tablespoons of the oil in a large heavy-based frying pan over high heat. Add the spring onion and onion and cook, tossing often, for 4–5 minutes or until the onions are lightly charred. Add half the dill, toss for 1 minute or until the dill has wilted then transfer to a bowl. Reduce the heat to medium and add the remaining oil to the pan. Add the fish, in a single layer, and cook, turning once, for 5–6 minutes or until the fish is cooked through. Scatter over the onion mixture and the remaining dill.

Divide the noodles among warmed bowls and divide the fish mixture over the noodles. Scatter over the peanuts and extra spring onion, and serve with the sauce on the side.

Vegetarian pho with shiitake mushrooms

Ingredients

8 cloves

3 whole star anise

2 tsp coriander seeds

1 cinnamon stick

1.25 litres (5 cups) vegetable stock

30 g (5 cm x 3 cm) ginger, finely sliced

25 g (10–12 small) dried shiitake mushrooms

½ brown onion, finely sliced

1½ tbsp soy sauce

3 sheets nori (see Note)

salt and pepper

200 g carrots, julienned or shredded 

To serve

150 g rice

noodles, soaked in hot water for 10 minutes, drained

bean sprouts

sliced long red chilli

fresh herbs such as mint, Vietnamese mint, coriander or Thai basil

lime wedges

hoisin sauce (optional)

Chinese chilli sauce or sriracha chilli sauce (optional)

Instructions

Combine the cloves, star anise, coriander seeds and cinnamon stick in a medium size saucepan. Place over a medium-high heat and toast for 2–3 minutes until aromatic. Add the stock, ginger, shiitake mushrooms, onion and soy sauce and bring to the boil. Reduce the heat to a steady simmer.

Meanwhile, wave the nori sheets over a direct flame for 30–40 seconds until lightly toasted and crisp. Add the nori to the stock, season generously with black pepper and a pinch of salt. Cover and simmer for 20 minutes. Add the carrots, cover and simmer for 6–8 minutes until tender. Strain, reserving solids and stock. Return the stock to the saucepan, adjust seasoning to taste and place over a low heat to keep warm.

Remove the carrots and shitake mushrooms from the solids (discard remaining solids) and thickly slice the mushrooms. 

Divide the rice noodles between two deep bowls and top with the carrots and mushrooms. Pour the hot stock over the noodles and top with beans sprouts, chilli and herbs. Serve with lime wedges, hoisin sauce and chilli sauce to the side.

Vietnamese-style vegetable curry with peanuts

Ingredients

• 1 stalk lemongrass, white part chopped, green part bruised
• 1 small red onion, chopped
• 2 long red chillies, sliced, plus extra to serve
• 2 cloves garlic, chopped
• 4 lime leaves, shredded, plus extra to serve (optional)
• 2 tomatoes, chopped
• 1 tbsp. vegetable oil
• 2 tsp mild curry powder, such as madras
• 300 g potatoes, cut into 2 cm pieces
• 250 g carrots, cut into 1.5 cm pieces
• 325 ml (1½ cups) vegetable stock or water
• 2 tbsp. fish sauce
• ¼ cup peanuts, roasted
• 150 g green beans, trimmed
• steamed rice, to serve

Instructions

Roughly chop the white part of the lemongrass and place in a small food processor with the onion, chillies, garlic, lime leaves and half a tomato. Process until finely chopped, scraping down the bowl a few times. Alternatively pound in a mortar and pestle until smooth.

Heat the oil in a large saucepan over medium heat. Add the paste and cook, stirring, for 5 minutes until fragrant. Add the remaining tomato and curry powder and cook for 2 minutes until the tomato softens and begins to break down. Add the potato, carrot, stock, fish sauce and 2 tablespoons of peanuts. Bring to the boil, reduce the heat and simmer steadily, covered, for 15 minutes. Add the green beans, stir to combine and continue to cook, covered, for a further 7–8 minutes until the carrots and green beans are tender. 

Divide curry between bowls and top with the extra chilli, lime leaves and roasted peanuts. Serve with steamed rice.

Hanoi rooftop spring rolls

Ingredients

• ⅓ cup dried shitake mushrooms
• 4 pieces dried wood ear mushrooms
• ⅓ cup dried shrimp (see Note)
• ½ small onion, finely chopped
• 4 small spring onions, finely chopped
• ½ small jicama or kohlrabi, peeled, cut into thin long strips (julienne)
• ½ carrot, cut into thin long strips (julienne)
• 300 g minced pork
• 1 egg, beaten
• 1 tsp salt
• ½ tsp ground black pepper
• 3½ tsp Chinese dried egg powder (optional; see Note)
• 20 sheets Vietnamese rice paper (bánh trang; see Note) 
• vegetable oil, for shallow-frying

Nước mắm pha dipping sauce

• 80 ml (⅓ cup) Vietnamese fish sauce (nước mắm)
• 1½ tsp white sugar
• 125 ml (½ cup) water
• a squeeze of lime juice
• a sprinkle of freshly ground black pepper
• coriander leaves, to serve

Chilli vinegar

• 20 garlic cloves, halved
• 2 red bird’s-eye chillies, roughly chopped
• distilled white vinegar, to fill

Instructions

To make the chilli vinegar,

line the base of a sterilised screw-top jar with the garlic cloves, then add the chillies (add more or less depending on how much kick you want it to have). Fill the jar with the vinegar and leave to strengthen for 2 days. Store in a cool, dry place or in the fridge and keep using whenever you want.

To make the filling,

place all the dried mushrooms in a bowl and cover with hot water to soak and soften. Do the same for the dried shrimp. Once they are soft, drain and thinly slice the mushrooms and finely chop the shrimp.
Place the minced pork, mushrooms, shrimp, onions, spring onions, jicama and carrot in a big bowl and combine well. Add the beaten egg (it’s the secret here and holds everything in the nem rán together, much like a meatball, and gives a richer texture), then sprinkle in the salt, pepper and dried egg powder, if using. Set aside to combine the flavours until needed.

To make the dipping sauce,

stir the fish sauce and sugar in a bowl until the sugar dissolves. Add 1 tablespoon of base vinegar mix and 125 ml (½ cup) water. Taste and add more fish sauce or sugar to taste. Finish off with a squeeze of lime juice and a sprinkle of black pepper.

To roll the nem rán

, lay a sheet of rice paper on a clean, dry surface. Take about 2 tablespoons of filling and line the mixture up near the edge of the rice paper like a sausage. Fold over the short edge once to cover the filling, then fold in the rice paper from left and right to enclose the filling securely. Continue rolling towards the end of the rice paper and set aside until ready to cook. Repeat with the remaining rice paper and filling.
Fill a large frying pan with vegetable oil until 2 cm deep and heat over medium heat. In batches, gently lower the nem rán into the pan to prevent them sticking to each other and breaking the fragile wrapping and fry for 4–5 minutes or until golden (ensure they cook at at a constant low sizzle). Transfer to a plate lined with kitchen towel to soak up the excess oil.

To serve,

provide everyone with their own dipping bowl and fill with a couple of tablespoons of nước mắm pha  and some fresh coriander. Add some extra black pepper if you like and get dipping!

Caramelised pork belly

Ingredients

• 500 g boneless pork belly
• 50 g white sugar
• 1 litre young coconut water
• 60 ml (¼ cup) fish sauce
• 3 spring onions (scallions), white part only, bashed
• pinch of salt
• ½ tsp finely ground white pepper
• 3 red bird’s eye chillies, left whole
• 4 nasturtium leaves, to garnish
• pickled vegetables and steamed rice or crisp baguette, to serve

Instructions

Cut the pork belly into 2 cm x 4 cm pieces and set aside.

To make the caramel, place the sugar and 2 tablespoons of water in a large saucepan over high heat. Simmer until a dark but not burnt caramel forms, then carefully add the pork pieces to the pan. Stir to coat the pork in the caramel, then add the young coconut water. Slowly bring to the boil, skimming off any fat and impurities that rise to the surface. Reduce the heat to low, then add the fish sauce, spring onions, salt and pepper. Simmer for 1½ hours or until the pork is very tender. Add the chillies in the last 5 minutes of cooking. Transfer to a serving plate, then garnish with nasturtium leaves and serve with pickled vegetables and steamed rice or baguette.

Stir-fried lemongrass beef with warm vermicelli noodle salad

Ingredients

• 500 g piece beef sirloin
• 3 lemongrass stalks, white part only, finely chopped
• 2 tbsp fish sauce
• 2 garlic cloves, crushed
• 2 tbsp olive oil
• 1 small onion, thinly sliced
• 4 cm piece ginger, julienned
• 2 tsp sugar
• pinch of salt and ground white pepper
• 1 tbsp fried shallots (see Note) 
• 1 tbsp chopped roasted peanuts
• thinly sliced spring onion (scallion) and red chilli, to serve

Fish sauce vinaigrette

• 2 tbsp fish sauce 
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 red chilli, seeded and thinly sliced

Vermicelli salad

• 100 g dried vermicelli noodles, cooked as packet instructions
• 4 fresh lychees, peeled, seeded and quartered
• 1 dragon fruit, peeled and diced
• 8 mint leaves, sliced
• 8 Vietnamese mint leaves, sliced

Instructions

Slice the beef into 2 mm-thick strips and place in a bowl. Add 2 tablespoons of the chopped lemongrass, all the fish sauce and half the garlic. Toss to combine well, then stand to marinate for 10 minutes.

Meanwhile, to make the vinaigrette, place all the ingredients in a jar, seal and shake to combine well.

Heat half the oil in a large wok over very high heat and stir-fry half the beef and the marinade just until browned. Remove from the wok and repeat with the remaining beef and marinade. Reduce the heat to medium-high. Add a little more oil to the wok, then add the onion and the remaining lemongrass and garlic and cook for 1–2 minutes or until fragrant. Return the beef to the wok, add the sugar, season with salt and pepper and stir-fry for another 30 seconds or heated through. Remove from the wok and set aside.

To make the salad, combine all the ingredients and 80 ml (⅓ cup) of the vinaigrette in a large bowl. Transfer the salad to a serving platter, then place the lemongrass beef on top, scatter with the fried shallots, peanuts, spring onion and chilli and a little more fish sauce vinaigrette and serve immediately.

Langoustine with tomato and black pepper sauce

Ingredients

• 2 tbsp. vegetable oil
• 1 tbsp. finely chopped garlic
• 4 red Asian shallots, finely chopped
• 2 very ripe tomatoes, diced
• 2 tbsp. tomato paste (concentrated purée)
• 55 g (¼ cup) caster sugar
• 80 ml (⅓ cup) fish sauce
• 1 tsp cracked black pepper, plus extra, to serve
• 100 ml fish stock or water
• ½ tsp chilli flakes
• 6 langoustines, legs trimmed, unpeeled but deveined
• 30 ml Scotch whisky
• Asian basil, to garnish

Instructions

Place 1 tablespoon of oil in a frying pan over low heat. Add half each of the garlic and shallot and stir for 1-2 minutes or until fragrant. Stir in the tomatoes, tomato paste and sugar, then add the fish sauce, 1 teaspoon cracked black pepper and the stock. Increase the heat medium, bring to a simmer and cook for 5 minutes, then set aside.

Heat the remaining oil, garlic, shallots and chilli flakes in a large frying pan over medium heat and stir until fragrant but not coloured. Add the langoustines and toss to coat well, then pour in the whisky and carefully tilt the pan over the flame until the alcohol ignites. This will burn off the alcohol but impart a lovely smoky whisky flavour to the langoustine. Add the tomato sauce and simmer for another 4 minutes or until just cooked. Transfer the langoustines and sauce to a large serving plate, scatter with basil and another sprinkle of black pepper.

Slow-braised buffalo in aromatic spices

Ingredients

• 1 tsp five-spice powder
• 1 tbsp. Shaoxing rice wine
• 2 tbsp. hoisin sauce
• ½ tsp chilli flakes
• 4 triangles Laughing Cow cheese
• 170 ml (⅔ cup) local pale ale
• 700 g buffalo chuck steak, cut into 2-3 cm pieces
• 2 tbsp. vegetable oil
• 3 garlic cloves, chopped
• 90 g (⅓ cup) tomato paste (concentrated puree)
• 250 ml (1 cup) beef stock
• 4 red Asian shallots, peeled and left whole
• 4 cloves
• 3 star anise
• 1 cinnamon stick
• 1 tbsp. chilli oil
• 6 baby carrots, trimmed
• 1 spring onion, finely sliced
• thinly sliced red chilli and baguette, to serve

Instructions

Marinating time 1 hour

Place the five-spice powder, rice wine, hoisin sauce, chilli flakes and Laughing Cow cheese in a large bowl. Use a fork to mash the cheese, then stir to combine well. Add the beer and combine well, then add the buffalo and stir until well coated in the marinade. Cover and refrigerate for at least 1 hour.  
Place a large wok over medium heat, then add half the oil, followed by half the garlic. Stir-fry for about 1 minute or until fragrant. Add half the buffalo, increase the heat to high and toss until the meat is sealed all over. Remove from the wok and repeat with the remaining oil, garlic and buffalo.
Reduce the heat to medium and return the all the buffalo to the wok. Add the tomato paste and stir-fry for 2 minutes. Add the stock and bring to the boil, skimming any impurities from the top. Reduce the heat to low, add the whole shallots studded with the cloves, star anise, cinnamon and chilli oil and cook for 1½-2 hours or until the meat is very tender. Once the buffalo is cooked, add the whole baby carrots and cook for 10 minutes. Transfer to a serving plate and scatter with the spring onions and fresh chilli. Serve with baguette.

20 Tasty fast food recipes in Italian way :)

 

Margherita Pizza

 

 

 

Ingredients

• 1 (28-ounce) can pelati tomatoes
• Kosher salt
• All-purpose flour, for dusting

• 4 (12-ounce) pizza dough balls, at room temperature, recipe follows
• 8 ounce mozzarella, grated
• Handful fresh basil leaves, torn

 

PIZZA DOUGH:

• 1 (.25-ounce) package dry active yeast (2 1/4 teaspoons)
• 1/2 cup lukewarm water (about 105 to 115 degrees F)
• 4 cups bread flour

• 1 1/2 teaspoons salt
• 3/4 cup cold water
• 1/4 cup olive oil, plus more for bowl

 

 

 

 

Directions

Preheat a wood-fired pizza oven to very hot 4 hours before cooking. Alternately, you can use a preheated pizza stone in your home oven. It's best to heat it for 1 hour at 500 degrees F before baking.

Add tomatoes to a food processor and process until smooth. Season with salt.

Sprinkle some flour on your pizza peel. Using a rolling pin, stretch your dough to a very thin 10-inch round.

Using a spoon to spread, put 1/4 of the sauce on the dough, and spread leaving a 1-inch border. Sprinkle 1/4 of the mozzarella over the sauce.

Gently put the pizza on the floor of the pizza oven. Bake until golden and crisp, about 3 minutes. Top with hand torn basil.

In the bowl of a stand mixer, add the yeast, lukewarm water, and 1/2 cup bread flour. Mix well and let sit until bubbly, about 30 minutes.Whisk together the remaining 3 1/2 cups bread flour and salt in another bowl so it will be evenly distributed.Once the yeast mixture is nice and bubbly and looks like foamy beer, add 3/4 cup cold water and olive oil. Using a dough hook, turn the mixer on and add the flour in increments.Mix the dough for about 5 minutes, until the dough starts creeping up the dough hook and comes away from the sides of the bowl.Place the dough in a large bowl lightly greased with olive oil. Turn to coat all sides of the dough with oil. Cover the bowl loosely with a clean tea towel. Let rise until doubled in size, about 2 hours. Punch dough down, and let rise another hour.Divide the dough into 4 equal disks. Lightly flour a work surface. Using your fingers or heels of your hands (and a rolling pin, if you prefer) stretch the disks out to a 10-inch round.Repeat with the remaining 3 pizza dough disks.

 

 

 

 

 

Le Focacce

 

 

 

ingredients

1 recipe pizza dough per focaccia (Nonna Guilia's Pizza Dough, recipe follows) *

Extra-virgin olive, for drizzling and greasing

Salt

RADICCHIO FOCACCIA:

• Radicchio, cut in 1/8 slices

• Smoked scamorza cheese, sliced ( mozzarella can be substituted)

POTATO FOCACCIA:

• Potatoes, thinly sliced
• Onions, sliced

• Fresh rosemary

ZUCCHINI FOCACCIA:

• Zucchinis, thinly sliced

• Onions, sliced

SCHIACCIATA ALLA FIORENTINA:

• Red wine grapes, halved
• Chianti wine, for drizzling

• 2 tablespoons of sugar, for sprinkling

 

NONNA GUILIA'S PIZZA DOUGH:

• 4 cups all-purpose flour
• 1 tablespoon fresh yeast, crumbled
• 3/4 cup white wine

• 2 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 2 cups lukewarm water

 

 

 

 

Directions

Preheat the oven at 450 degrees F. Oil the bottom of a pizza pan and stretch out the dough until the pizza covers the whole pan. Add as little or as much of your favorite toppings before baking it until the crust is golden brown and the toppings are bubbling, golden, or cooked through (depending on your ingredients), approximately 20 minutes.*for Schiacciata alla Fiorentina, add 2 tablespoons of sugar when making Nonna Giulia's pizza dough
        

To make the dough:

Mound the flour on a smooth work surface, and create a well in the middle of the flour. Break up the cubes of yeast with your hands and add it to the well, along with the white wine, olive oil and a portion of salted lukewarm water. Work the flour slowly, adding the rest of the salted lukewarm water as needed until it turns into a uniform dough.

Cover the dough and let rest to rise for about 20 to 30 minutes at room temperature.

 

 

 

 

 

Arancini

 

 

 

ingredients

• 3 cups leftover risotto
• 1/4 pound fresh mozzarella, cubed
• 2 cups extra-virgin olive oil

• 1 egg, beaten
• 1 cup bread crumbs

 

Directions

*If leftover risotto is not on hand, add a generous amount of grated Parmigiano cheese and a small amount of tomato sauce to boiled, salted arborio rice.

Grab a handful of leftover risotto and shape it into a 2 1/2-inch diameter ball. Press a hole in the middle with your thumb and place a few cubes of mozzarella cheese inside. Reshape the rice ball, until the mozzarella is fully enclosed in the rice.

In a deep saucepan, heat the extra-virgin olive oil to 350 degrees F.

Roll each rice ball into the beaten egg, and then coat evenly with bread crumbs. Gently place the rice balls in the hot oil without overcrowding. Make sure the olive oil is hot before the rice balls are added; otherwise the rice balls will absorb the oil and become heavy. Fry the rice balls for a few minutes on each side, or until golden. Place the rice balls on the paper towels to absorb any excess oil. Transfer to a plate, and serve them hot or at room temperature.

 

 

 

 

 

 

Open-Faced Carpaccio Sandwich

 

 

 

ingredients

• 1/4 cup/50 ml extra-virgin olive oil
• 2 cloves garlic, peeled and sliced
• 2 pounds/1 kg thinly sliced beef tenderloin, pounded thin
• Salt

• 1/4 cup/50 ml white wine
• Small bunch rucola ( arugula or rocket)
• Parmigiano shavings, as much as you need
• 8 slices country bread, toasted

 

 

 

Directions

In a saucepan, heat up 2 tablespoons olive oil. Add the garlic and cook for 1 minute to flavor up the olive oil. Rip the beef tenderloin into the pan. Add salt and white wine. Cook until partially cooked.

In a salad bowl, add the rucola, salt, and the remaining olive oil. Mix well.

Top the bread slices with the rucola, Parmigiano shavings, and beef.

 

 

 

 

 

 

 

Taleggio and Pear Panini

 

 

ingredients

• 1 (1-pound) loaf ciabatta bread (or 8 slices country bread)
• 1/4 cup olive oil
• 8 ounces Taleggio cheese or brie, sliced
• 2 large pears, apples or peaches, cored and cut into 1/4-inch wedges

• 2 tablespoons honey
• Pinch salt
• Pinch freshly ground black pepper
• 3 ounces arugula or spinach

 

 

Directions

Preheat the panini machine. Cut the ciabatta loaf into 4 equal pieces. Halve each piece horizontally to make 4 sandwiches. Brush the bread on both sides with olive oil and place the bottom-half of the bread slices in the panini machine in a single layer. Heat until golden, about 3 to 4 minutes. Continue with the remaining top slices of bread.

While the top slices of the bread are in the Panini machine, begin forming the sandwiches. Divide the cheese among the warm bread. Cover the cheese with slices of fruit. Drizzle the fruit with honey. Sprinkle with salt and pepper. Top with a handful of arugula. Place the warmed top half of the bread over the arugula and return the competed sandwich to the panini machine for 1 to 2 minutes more to finish melting the cheese. Remove from the panini machine. Cut the sandwiches in half and serve immediately.

 

 

 

 

 

Grilled Focaccia Sandwich

 

 

 

Ingredients

• 14 ounces/400 g pizza dough, recipe follows or prepared pizza dough
• Small bunch rucola ( arugula or rocket)
• 1 lemon, halved
• 3 tablespoons/45 ml extra-virgin olive oil

• Salt
• 4 to 5 thinly sliced prosciutto
• Parmigiano cheese shavings, as much as you want

 

PIZZA DOUGH:

• 2 cups/500 ml lukewarm water
• 1 cube or 2 tablespoons/30 ml fresh yeast
• 4 cups/1 L all-purpose flour

 

 

Directions

Heat a barbecue or grill.

Stretch the dough. Place the dough on the hot barbeque. Allow to cook for approximately 4 to 5 minutes on each side or until brown on both sides.

In a bowl add the rucola and season with freshly-squeezed lemon juice, olive oil, and salt. Mix together.

Lay the dough flat on a plate and layer with prosciutto, rucola, and Parmigiano cheese. Fold the foccacia and serve like a sandwich.

       

Pizza Dough:
Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Cook's Note: You can also use yeast in the powder form. Let the yeast fully dissolve in the warm water and let stand for 2 minutes.

Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.

Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size.

 

 

 

 

 

 

Sausage and Buffalo Mozzarella Pizza

 

 

 

Ingredients

1 pound Pizza Dough, recipe follows

• 1 head garlic, top cut off
• 2 1/2 tablespoons olive oil
• Flour, for dusting
• Cornmeal, for dusting
• 1 1/2 ounces sausage, removed from casing

• 1 ball buffalo mozzarella, drained from water
• 1/4 red onion, thinly sliced
• 1/4 cup torn fresh oregano leaves
• Salt and freshly ground black pepper

• Pizza Dough
• 3 1/4 cups all-purpose flour, plus extra for dusting
• 2 teaspoons instant yeast
• 1 tablespoons salt

• 1 tablespoon sugar
• 1 cup warm water
• 1/4 cup dry white wine, at room temperature
• 3 tablespoons olive oil

 

 

 

 

Directions

For the sausage and buffalo mozzarella pizza: Put the pizza stone in the oven and preheat the oven to 450 degrees F.

Put the head of garlic on a piece of tin foil, drizzle 1/2 tablespoon olive oil and season with salt. Wrap tin foil tightly around garlic, put in oven and roast until golden and soft, approximately 45 minutes, remove from oven and raise the heat to 550 degrees F.

Squeeze the roasted garlic into a small bowl, add 1 tablespoon olive oil. Using a fork, mash the garlic and set aside.

Flour a clean, dry working surface and roll out the pizza dough to 1/4-inch thickness. Dust a large cutting board or wooden pizza paddle with flour and cornmeal, transfer the rolled out dough on top.

Spread the roasted garlic puree over the dough, followed by pieces of sausage and torn pieces of buffalo mozzarella cheese, leaving a 1-inch border around the edges of the crust. Put the remaining olive oil in a small bowl and brush the edges of dough with olive oil.

To bake, lift the board with pizza and slide the pizza onto the hot pizza stone in the oven. Bake until the crust is slightly golden and cheese has melted, approximately 10 minutes. Garnish the pizza with red onions and oregano, slice and serve.

For the pizza dough: Put the flour, yeast, salt and sugar in a large bowl or food processor. In the bowl, make a well in the center of the dry ingredients and add the warm water, wine, and 2 tablespoons olive oil or add the wet ingredients to food processor.

With a wooden spoon stir the wet ingredients into the dry ingredients until the mixture comes together, or pulse in the food processor until the dough comes together.

Lightly flour the work surface, turn the dough out and knead for approximately 5 minutes until the dough is smooth and elastic.

Split the dough into 3 balls; lightly oil 1 large bowl with 1/2 teaspoon olive oil. Put 2 balls of dough in a bowl, cover with plastic wrap and put near a warm dry spot to rise for 1 hour.

Put the remaining dough in a clean plastic resealable bag and put in the refrigerator or freezer for future use.

Remove the balls of dough from the bowl, punch down to release the air, cover with plastic wrap and reserve for assembling pizzas. Yield: 3 pizza crusts

 

 

 

 

 

 

Bruschetta Pizzaiola

 

 

 

Ingredients

• 1 baguette, sliced
• 1 (8-ounce) ball fresh mozzarella
• 1 pint cherry tomatoes, quartered

• 1 handful fresh basil, plus more for garnish
• Extra-virgin olive oil, for serving
• Kosher salt and freshly ground black pepper

 

 

Directions

Preheat the oven to 375 degrees F.

On a high heat, toast the bread using a stovetop grill, then set aside on a cookie sheet pan.

In a bowl, mix together the mozzarella and tomatoes, season very lightly with olive oil and salt and pepper. Stir well and top the bread with the mixture and place on the sheet pan.

Cook in the oven for about 10 minutes, or until the cheese has melted and starts to crisp into a nice golden color, than place in a platter and allow to cool off for a few minutes before serving.

Dress with a couple leaves freshly picked basil, a drizzle of extra-virgin oil, salt, and pepper.

Stuffed Pizza with Variations: Spinach and Fontina, Escarole, Anchovy, Pine Nut and Raisin, Prosciutto Cotto and Scamorza

 

 

 

 

Ingredients

PIZZA DOUGH:

• 2 cups/500 ml lukewarm water
• 1 cube or 2 tablespoons/30 ml fresh yeast
• 4 cups/1 L all-purpose flour

• 2 tablespoons/30 ml extra-virgin olive oil
• 1 teaspoon/5 ml salt

                                                   

 

SPINACH AND FONTINA PIZZA:

• 1 recipe Pizza Dough
• 3 tablespoons/45 ml extra-virgin olive oil
• 2 cloves garlic, peeled and crushed

• 1 bunch fresh spinach, washed, dried and trimmed
• Salt
• 2 ounces/75 g fontina cheese, sliced

 

ESCAROLE, ANCHOVY, PINE NUT AND RAISIN PIZZA:

• 1 recipe Pizza Dough
• 4 tablespoons/60 ml extra-virgin olive oil
• 3 anchovies, plus extra anchovies, for topping, optional
• 2 cloves garlic, crushed

• 1 cup/250 ml olives
• 1/2 cup/125 ml pine nuts
• 1/2 cup/125 ml raisins
• 1 bunch escarole, washed, dried and trimmed

 

 

Directions

Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Cook's Note: You can also use yeast in the powder form. Let the yeast fully dissolve in the warm water and let stand for 2 minutes.

Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.

Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size. Yield: 4 servings

       

For the spinach and fontina pizza:

Preheat the oven to 400 degrees F. Stretch out the pizza dough and roll out on a lightly-floured surface. In a frying pan heat the olive oil and brown the garlic. Add the spinach and saute until just wilted. Add salt, to taste and let cool.

Add the sautéed spinach to 1/2 the dough and top with slices of fontina cheese. Fold the dough over. Pinch the opposite ends of the dough together to seal. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes.

For the escarole, anchovy, pine nut and raisin pizza:

Preheat the oven to 400 degrees F. Stretch out the pizza dough and roll out on a lightly-floured surface. In a frying pan add the olive oil, anchovies, and brown the garlic. Add the olives, pine nuts, raisins and fry together for another minute. Add the escarole and cook until wilted.

Add the sautéed escarole onto one half of the dough. Additional anchovies may be added. Fold over. Pinch the opposite ends together. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes.

For the prosciutto cotto and scamorza pizza:

Preheat the oven to 400 degrees F. Stretch out the pizza dough and roll out on a lightly-floured surface. Place the prosciutto cotto, scamorza, and sun-dried tomatoes on1/2 the dough. Fold over. Pinch the opposite ends together to seal. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes.

 

PROSCIUTTO COTTO AND SCAMORZA PIZZA:

• 1 recipe Pizza Dough
• 4 ounces/100 g prosciutto cotto, sliced
• 2 ounces/75 g smoked scamorza cheese, thinly sliced

• 5 to 7 sun-dried tomatoes, chopped
• Extra-virgin olive oil, for brushing
• Salt

 

 

 

 

 

Schiacciata Con l'Uva: Focaccia Topped with Grapes

 

 

ingredients

• 1 pound/500 g prepared pizza dough
• 1 bunch red grapes
• 1 cup/250 ml sugar

• 2 sprigs fresh rosemary
• 3 tablespoons/45 ml extra-virgin olive oil

 

 

Directions

Preheat the oven to 400 degrees F. On a marble worktable stretch and flatten out the dough to about 1/4-inch thick. Place the dough onto a greased baking tray leaving 1/2 of the dough off the pan. Add 1/2 the grapes and squish the grapes with your hands to release the juices into the dough. Sprinkle 1/2 cup sugar and add 1 rosemary sprig. Drizzle the dough with 1 1/2 tablespoons olive oil.Gently fold over the remaining dough over the grapes and pinch down the ends. Repeat the process using the remaining grapes, sugar, rosemary, and olive oil.Cook for approximately 20 minutes.
Calories: 373
Total Fat: 7 grams
Saturated Fat: 1 gram
Protein: 5 grams
Total carbohydrates: 75 grams
Sugar: 48 grams
Fiber: 2 grams
Cholesterol: 0 milligrams
Sodium: 413 milligrams



 

 

Shrimp, Artichoke and Fresh Ricotta Flatbread

 

 

 

Ingredients

• 2 tablespoons unsalted butter
• 1/4 pound shrimp (16/20,) peeled, deveined, tails off
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh parsley
• 1/4 recipe Simple Pizza Dough, recipe follows
• Flour
• Olive oil

• 1/2 cup ricotta cheese
• 1 tablespoon chopped oregano, plus more for garnish
• 1/4 cup marinated artichokes, chopped
• 1/4 cup roasted red pepper, chopped
• 2 tablespoons fresh lemon juice
• Kosher salt and freshly cracked black pepper

 

SIMPLE PIZZA DOUGH:

• 1 3/4 cups warm water (105 to 110 degrees F)
• 1 envelope active dry yeast (2 1/4 teaspoons)
• 2 teaspoons sugar
• 3 tablespoons olive oil

• 4 cups bread flour, plus more for dusting
• 2 teaspoons salt
• Nonstick spray

Directions

Preheat a cast-iron grill pan or outdoor grill to high heat.

Melt the butter in a saute pan over medium heat, add the shrimp and garlic and saute until the shrimp are pink and cooked through, about 2 minutes. Toss the shrimp with the chopped parsley. Set aside to cool and then chop the shrimp.

Turn the dough out onto a floured work surface and stretch and press with your hands to form a thin, rectangular shape. If you need to, pick up the dough and let the natural weight of the dough stretch itself out. It doesn't need to be perfect, matter of fact its better when it's not. Once you have the dough in the shape you like, brush one side of the dough with olive oil and lay that side down flat onto the preheated grill. Cook the dough until it is charred and has a crisp texture, about 5 minutes, brush the other side with some oil and then flip the dough and char the second side. Once the bread is charred and cooked, remove it from the grill and assemble the flatbread.

Spread the ricotta onto the flatbread and sprinkle the oregano over the entire surface. Top with the artichokes, red peppers and shrimp and sprinkle the entire thing with lemon juice. Season with salt and pepper. Serve and enjoy!

In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.

Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like!

Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.

Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.

 

 

 

 

 

 

Pizza Pockets

 

 

 

ingredients

• 1 tablespoon olive oil
• 8 ounces Italian turkey sausage
• 1 cup tightly-packed arugula (about 1 ounce)
• 4 ounces cream cheese, room temperature
• 1/3 cup grated Parmesan, plus 1/4 cup
• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper
• 1 (13.5-ounce) package of store-bought pizza crust (recommended: Pillsbury)
• All-purpose flour, for rolling out pizza dough
• 1 egg, beaten (for egg wash)
• 1 1/2 cups marinara sauce, store-bought or homemade

 

 

Directions

Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.

Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.

Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.

Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.

 

 

 

 

Sausage and Stracchino Cheese Crostini

 

 

 

ingredients

• 8 ounces/250 g stracchino cheese
• 2 (3-ounce/90 g) pork sausages, casings removed or bulk

• 8 slices of country bread, sliced

 

 

Directions

Preheat the oven to 400 degrees F.

In a mixing bowl, mix the stracchino cheese and sausages into a paste.

Generously spread the mixture on each slice of bread. Place the bread on a parchment paper- lined baking sheet and bake until golden brown

 

 

 

 

 

 

Buffalo Mozzarella and Tomato Pizza

 

 

ingredients

Pizza Dough

3 1/4 cups all-purpose flour, plus extra for dusting

2 teaspoons instant yeast

1 tablespoons salt

1 tablespoon sugar

1 cup warm water

1/4 cup dry white wine, at room temperature

3 tablespoons olive oil

• Buffalo Mozzarella and Tomato Pizza
• Flour, for dusting
• Cornmeal, for dusting
• 1 pound Pizza Dough

• 1 cup whole canned tomatoes, crushed with hands
• 1 ball buffalo mozzarella, drained from water
• 1 tablespoons olive oil
• 1/4 cup fresh basil leaves, torn

 

 

 

Directions

For the pizza dough: Put the flour, yeast, salt and sugar in a large bowl or food processor. In the bowl, make a well in the center of the dry ingredients and add the warm water, wine, and 2 tablespoons olive oil or add the wet ingredients to food processor.

With a wooden spoon stir the wet ingredients into the dry ingredients until the mixture comes together, or pulse in the food processor until the dough comes together.

Lightly flour the work surface, turn the dough out and knead for approximately 5 minutes until the dough is smooth and elastic.

Split the dough into 3 balls; lightly oil 1 large bowl with 1/2 teaspoon olive oil. Put 2 balls of dough in a bowl, cover with plastic wrap and put near a warm dry spot to rise for 1 hour.

Put the remaining dough in a clean plastic resealable bag and put in the refrigerator or freezer for future use.

Remove the balls of dough from the bowl, punch down to release the air, cover with plastic wrap and reserve for assembling pizzas. Yield: 3 pizza crusts

For the pizza: Put a pizza stone in the oven and preheat the oven to 450 degrees F.

Flour a clean dry working surface and roll out the pizza dough to 1/4-inch thickness. Dust a large cutting board or wooden pizza paddle with flour and cornmeal, transfer the rolled dough on top. Scatter the tomatoes over the pizza dough leaving a 1-inch border around the edges of the crust. Tear pieces of buffalo mozzarella and put on pizza. Put olive oil in a small bowl and brush the edges of the dough with olive oil.

To bake, lift the board with the pizza on it and slide the pizza onto the hot pizza stone in the oven. Bake until the crust is slightly golden and cheese has melted, approximately 10 minutes. Garnish the pizza with torn basil leaves, slice and serve

 

 

 

 

 

 

Pizza with Variations: Potato, Onion and Chile, Sausage and Scamorza, Tomato

 

 

 

ingredients

PIZZA DOUGH:

• 2 cups/500 ml lukewarm water
• 1 cube or 2 tablespoons/30 ml fresh yeast
• 4 cups/1 L all-purpose flour

• 2 tablespoons/30 ml extra-virgin olive oil
• 1 teaspoon/5 ml salt

 

 

 

POTATO PIZZA:

• 1 recipe Pizza Dough
• 1 potato, thinly sliced
• 1 onion, thinly sliced

• 1 sprig fresh rosemary
• Extra-virgin olive oil, for drizzling
• Salt

 

ONION AND CHILE PIZZA:

• 1 recipe Pizza Dough
• 1 white onion, thinly sliced
• 1 chili pepper, sliced

• Extra-virgin olive oil
• Salt and freshly ground black pepper

 

SAUSAGE AND SCAMORZA PIZZA:

• 1 recipe Pizza Dough
• Extra-virgin olive oil

• 8 ounces/0.2 kg pork sausage, about 1
• 2 ounces/75 g smoked scamorza cheese, coarsely chopped

 

TOMATO PIZZA:

• 1 recipe Pizza Dough
• 5 to 7 cherry tomatoes
• Extra-virgin olive oil

• Salt
• Freshly grated Parmigiano cheese, for sprinkling

 

 

Directions

For the pizza dough: Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Cook's Note: You can also use yeast in the powder form. Let the yeast fully dissolve in the warm water and let stand for 2 minutes.

Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.

Divide the dough into 4 equal portions to make individual-size pizzas, if desired. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size.

For the potato pizza:
Preheat the oven to 400 degrees F. On a lightly floured work table, roll out the pizza dough to the desired thickness. Lay the potato and onion slices on the dough and add the rosemary. Drizzle with olive oil and then add salt. Bake for approximately 15 minutes.

For the onion and chili pizza:
Preheat the oven to 400 degrees F. On a lightly floured work table, roll out the pizza dough to the desired thickness. Lay the onion slices and chili pepper slices on the dough. Drizzle with olive oil and then add salt and pepper. Bake for approximately 15 minutes.

For the sausage and scamorza pizza:
Preheat the oven to 400 degrees F. On a lightly floured work table, roll out the pizza dough to the desired thickness. Break up bits of sausage and place on the dough. Then add the scamorza cheese. Bake for approximately 15 minutes.

For the tomato pizza:
Preheat the oven to 400 degrees F. On a lightly floured work table, roll out the pizza dough to the desired thickness. With your hands, squish the tomatoes onto the dough. Drizzle with olive oil and add salt. Then add the Parmigiano cheese. Bake for approximately 15 minutes.

 

 

 

 

 

 

Three Cheese Caprese Calzone

 

 

ingredients

BALSAMIC GLAZE:

• 1/2 cup balsamic vinegar

• 3 teaspoons Worcestershire sauce

 

DOUGH:

• Olive oil, for brushing

• Simple Pizza Dough, recipe follows

 

TOPPINGS:

• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 8 ounces shredded mozzarella
• 1 pint cherry heirloom tomatoes, halved

• Kosher salt and freshly cracked black pepper
• 1/4 cup fresh basil leaves, torn
• Tomato Sauce, for serving, recipe follows

 

    

 

SIMPLE PIZZA DOUGH:

• 1 3/4 cups warm water (105 to 110 degrees F)
• 1 envelope active dry yeast (2 1/4 teaspoons)
• 2 teaspoons sugar
• 3 tablespoons olive oil

• 4 cups bread flour, plus more for dusting
• 2 teaspoons salt
• Nonstick spray

 

                                                             

 

TOMATO SAUCE:

• 2 tablespoons olive oil
• 1/2 onion, minced
• 1 (28-ounce) can crushed tomato
• 2 cloves garlic, grated

• Pinch sugar
• Red pepper flakes, as needed
• Kosher salt and freshly cracked black pepper
• Fresh basil leaves, torn

 

 

Directions

For the glaze: Add the balsamic vinegar and Worcestershire to a small saucepan and simmer over medium heat until thickened and coats the back of a spoon, 3 to 5 minutes.

For the dough: Preheat the oven to 500 degrees F. Grease 2 baking sheets with olive oil.

Prepare the pizza dough according to the recipe. Divide the dough into 4 equal portions.

On a floured work surface, using a rolling pin, roll each piece of dough into a circle. Place the circles onto the prepared baking sheets.

For the toppings: Place 1/4 of the ricotta, Parmesan, mozzarella and tomatoes on the bottom half of each of the rounds. Season the filling with salt and pepper, tear some basil leaves over the cheese and tomatoes and drizzle with a spoonful of the balsamic glaze.

Fold the dough rounds in half to resemble a half-moon shape, covering the filling with the dough. Starting at one end of the half-moon, begin to fold the dough over on itself pressing down as you go. Continue to fold the dough until you reach the end and then tuck the final end under and pinch it shut.

Brush the calzones with some more olive oil and, with the tip of a knife, make 2 slits in each calzone so the steam can escape.

Bake the calzones until the crust is golden and crisp, about 15 minutes.

Cook's Note: Cutting slits in the top of the calzone will prevent the calzone from leaking and let the steam escape. You can fill this calzone with whatever you like.

In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.

Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like!

Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.

Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.

Heat a medium saucepan to medium-high. Add in the olive oil. Saute the onions until translucent, about 5 minutes. Add in the tomatoes, garlic, sugar, red pepper flakes and season with salt and pepper. Continue cooking for 10 to 15 minutes on medium low. Season with salt and pepper and fold in the basil

 

 

 

 

 

 

Prosciutto and Mozzarella Panini

 

 

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 2 teaspoons minced fresh oregano, or 1 teaspoon dried
• 1 teaspoon minced fresh garlic
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

• 8 (1/2-inch thick) slices ciabatta or other rustic Italian white bread
• 4-ounces thinly sliced mozzarella cheese
• 4-ounces thinly sliced prosciutto
• 6-ounces jarred roasted red peppers, drained, and torn into 1-inch wide pieces
• Salad ( grape tomatoes, roasted red peppers, and oregano with balsamic vinaigrette), for serving, optional

 

 

Directions

Whisk the olive oil, vinegar, oregano, garlic, salt, and pepper together in a small bowl to blend.

Arrange the slices of bread on a flat work surface, and using a brush, spread the vinaigrette evenly over one side of each slice. Divide the mozzarella equally among the bread slices. Top 4 of the bread slices with the prosciutto and red peppers, and then place the remaining 4 slices of bread on the top, vinaigrette-side down, to form 4 sandwiches.

Heat a large skillet or grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side. Serve immediately, with a side salad of grape tomatoes, roasted red pepper and oregano with balsamic vinaigrette, if desired.

 

 

 

 

 

 

 

Fig and Blue Cheese Flatbread

 

 

 

ingredients

• 1 pound pizza dough
• 1 pint fresh figs, sliced or cut into quarters
• 1 small red onion, sliced and caramelized
• 4 ounces blue cheese, crumbled

• A few slices of prosciutto
• Fresh oregano
• Extra virgin olive oil
• A little bit of cornmeal

 

 

Directions

Preheat your oven to 500 and for best results use a pizza stone. Make sure your pizza stone warms up in the heated oven for at least 10-15 minutes.
If using store-bought, let the pizza dough come to room temperature for 20-40 minutes.
Divide the dough into two pieces and place on a lightly floured counter and cover with a cloth. Let the dough rest for another 20 to 40 minutes.
Shape the dough into ovals, cover and let rest another 10 to 20 minutes.
Roll or press the dough into its final shape, using a fork to dock the pizza dough. Brush with olive oil, sprinkle cornmeal on a pizza peel and place the pizza onto the peel.
Transfer to the oven and bake 4-6 minutes until firm and just until it begins to brown on the edges.
Remove the pizza from the oven and top with the caramelized onions (they can be made ahead), figs, and cheese. Give a light drizzle of olive oil and finish in the oven for another 6-8 minutes or until crisp with a rich brown crust.
Remove from oven and tear prosciutto and oregano over the pizza. Serve warm.

 

 

 

 

Pressed Roast Turkey, Pesto, and Provolone Sandwiches

 

 

Ingredients

• 8 slices ciabatta or other crusty Italian or hearty white sandwich bread
• 4 tablespoons prepared basil pesto
• 4 slices provolone cheese (about 4 ounces)

• 8 slices roast turkey (about 8 ounces)
• 1 1/2 tablespoons extra-virgin olive oil
• Salad (hearts of romaine and tomato), for serving, optional

 

 

Directions

Lay the bread slices on a clean work surface, and spread 1 1/2 teaspoons of the pesto over one side of each slice of bread. Divide the cheese evenly among the slices. Cook's Note: depending on the size of your cheese slices, you may need to cut them in half so that you can have cheese on both sides. Divide the roast turkey slices evenly among 4 of the bread slices. Place the remaining cheese-topped slices on top of the turkey-topped slices to form 4 sandwiches. Brush the outside of each sandwich with some of the olive oil.

Preheat a grill pan over medium heat. When it is hot, add the sandwiches, in batches if necessary, and weight them with a sandwich press or another skillet (or other heavy object). Cook until the sandwiches are golden brown and crisp and the cheese has melted, 4 to 6 minutes per side. Remove the sandwiches, cut in half on the diagonal, and serve immediately, with a simple side salad of hearts of romaine and tomato, if desired.

 

 

 

 

 

 

Dessert Pizza with Variations: Grape and Pine Nut, Apple and Gorgonzola, Mascarpone and Chocolate-Hazelnut Spread

 

 

ingredients

PIZZA DOUGH:

• 2 cups/500 ml lukewarm water
• 1 cube or 2 tablespoons/30 ml fresh yeast
• 4 cups/1 L all-purpose flour

• 2 tablespoons/30 ml extra-virgin olive oil
• 1 teaspoon/5 ml salt

 

                                                           

 

GRAPE AND PINE NUT PIZZA:

• 1 recipe Pizza Dough
• 10 grapes, halved

• 1/4 cup/50 ml pine nuts
• Sugar, for sprinkling

 

APPLE AND GORGONZOLA PIZZA:

• 1 recipe Pizza Dough
• 1 apple, peeled, cored and sliced
• 2 ounces/75 g Gorgonzola cheese, crumbled

• 1/2 cup/125 ml walnuts
• Honey, for drizzling

 

MASCARPONE AND CHOCOLATE-HAZELNUT PIZZA:

• 1 recipe Pizza Dough
• 3 tablespoons/45 ml mascarpone cheese, or as much as you like
• 3 tablespoons/45 ml chocolate-hazelnut spread, or as much as you like (recommended: Nutella)

• Extra-virgin olive oil, for brushing dough
• Salt

 

 

Directions

Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Cook's Note: You can also use yeast in the powder form. Let the yeast fully dissolve in the warm water and let stand for 2 minutes.

Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.

Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size. Yield: 4 servings

       

For the grape and pine nut pizza:
Preheat the oven to 400 degrees F. Stretch out the dough and roll out on a lightly-floured surface. Place the grapes cut-side down on the dough. Add the pine nuts and sprinkle with sugar. Bake for approximately 15 minutes.

For the apple and Gorgonzola pizza:
Preheat the oven to 400 degrees F. Stretch out the dough and roll out on a lightly-floured surface. Top the dough with apples, Gorgonzola cheese, walnuts, and drizzle with honey. Bake for approximately 15 minutes.

For the mascarpone and chocolate-hazelnut pizza:
Preheat the oven to 400 degrees F. Stretch out the dough and roll out on a lightly-floured surface. Spread the mascarpone cheese on 1/2 the pizza dough and on the 1/2 spread the chocolate-hazelnut spread. Fold over. Pinch and roll the opposite ends together. Lightly brush the dough with olive oil and sprinkle with salt. Bake for approximately 15 minutes.

 

 

 

 

 

I Cocoli

 

 

Ingredients

• Flour, for work table
• 10 ounces/300 g pizza dough, recipe follows or prepared pizza dough
• 1 cup/300 ml extra-virgin olive oil

• Salt
• 3 tablespoons/45 ml honey, for drizzling

 

                                                             

 

PIZZA DOUGH:

• 2 cups/500 ml lukewarm water
• 1 cube or 2 tablespoons/30 ml fresh yeast
• 4 cups/1 L all-purpose flour

• 2 tablespoons/30 ml extra-virgin olive oil
• 1 teaspoon/5 ml salt

 

 

Directions

Sprinkle the flour on a work table. Roll out the pizza dough to about 1/4-inch thickness. Cut the dough into small squares resembling ravioli squares.

Heat up the extra-virgin olive oil in a deep saucepan. Gently place the dough-squares in the hot oil, a few at a time, and fry until they have puffed up and are golden. Turn the dough over to cook on all sides.

Transfer to a plate with a slotted spoon and place on an absorbent paper towel. Sprinkle with salt, while hot. Drizzle with honey and serve.

       

Pizza Dough:

Add the water to a bowl. Then add the yeast a little at a time and break up the cube of yeast with your hands. Cook's Note: You can also use yeast in the powder form. Let the yeast fully dissolve in the warm water and let stand for 2 minutes.

Add the flour on a smooth work surface and create a well in the center of the flour. Slowly add the yeast-water mixture, olive oil, and salt until the flour has absorbed the liquid. Knead the dough until the mixture becomes an even dough consistency. If necessary, add a little more flour to absorb any excess liquid.

Divide the dough into 4 equal portions to make individual-size pizzas. Place on a lightly-floured surface or pan and cover with a cloth. Let rest for about an hour at room temperature or until the dough has doubled in size.