There is a feeling of spring in the air. I realize it is only early March, and where we live there will be several more months of snowy days to come. While the forecast is calling for snow this weekend, in the yard there are hyacinth and tulips beginning to poke their heads up which is very encouraging to me. That feeling that spring brings has awakened my desire for light and fresh fare, and inspired me to try this spin on a classic Italian dessert using Limoncello and fresh lemons. Say hello to spring and Lemon Tiramisu!

What is Tiramisu?

Tiramisu is an Italian dessert consisting of layers of sponge cake soaked in coffee and brandy or liqueur layered with a mascarpone cheese and topped with cocoa powder. Like any classic dish, there are many versions of the recipe some using a cooked filling with eggs, and others using a Bavarian crème filling. The sponge like layers are created by using lady fingers which is common in almost all versions.

What is Limoncello? 

Limoncello is an Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples and the Amalfi coast. In northern Italy, the liqueur is often referred to instead as limoncino. Although there is debate about the exact origin of the drink, it is at least one hundred years old. Limoncello is the second most popular drink in Italy after Campari, and has become very popular as a make-at-home liqueur here in the US.

Things to love about this recipe.

Besides the light and fresh delicious flavor this no-bake cake is amazingly easy and quick to make. With just a few simple ingredients and a little bit of time you can make a treat that will astonish your family and friends. This Lemon Tiramisu is also the perfect make-ahead cake and also freezes well allowing you more time to prepare your meal and complete it with a stunning dessert.

Ingredients

• 8 ounces mascarpone cheese – room temperature
• 8 ounces cream cheese or Neufchatel – room temperature
• 3.4 ounce package of Jell-O Instant Lemon Pudding mix
• 1 cup milk – whole or skim
• Zest & Juice of 2 large lemons
• 1 Tablespoon granulated sugar
• 1/2 cup Limoncello – substitute lemon juice for alcohol free
• 24 count Delallo Savoiardi Lady Finger cookies

Method

1. Zest and juice the 2 lemons and set aside.
2. Mix the lemon juice, Limoncello, and sugar together in a small bowl big enough to dip cookies.
3. With a hand mixer beat together the mascarpone and cream cheese until smooth. Mix in the milk and pudding mix until just set about 2 minutes. Fold in about two-thirds of the lemon zest.
4. Roll 8 cookies in the limoncello one or two at a time and arrange in the bottom of an 8″x8″ pan or on a platter. Don’t soak the cookies. Leave about a half inch between the cookies. Spread one-third of the lemon crème over the lady fingers. You may need to hold them in place, the first layer is a little tricky. If you are making the cake in a pan you may need to snap the cookies to fit. 
5. Repeat a second layer by dipping another 8 cookies followed by another third of the crème.
6. Dip the remaining 8 cookies and top with the balance of the crème. If you made the cake on a platter you can also frost the sides with the crème. Sprinkle the remaining lemon zest on top and place in the fridge for at least two hours or overnight.

Make it a complete Italian Feast with some of our favorite recipes

 Classic  Bolognese  Sauce

Standing Pasta Pie

Penne alla Carbonara

Roasted Sausages & Grapes

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Lemon Tiramisu

Delightful citrus take on an Italian favorite. Lady finger cookies are soaked in Limoncello and then layered with a mascarpone lemon crème in the easy-to-make no-bake dessert. Light and delicious this dessert is sure to become a family favorite.

Course Dessert

Cuisine Italian

Keyword easy dessert, Lemon Tiramisu, no-bake cake

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Refrigeration 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 12 servings

Author Christoph

Cost 15.00

Ingredients

Ingredients

• 8 ounces Mascarpone cheese room temp
• 8 ounces Cream cheese or Neufchatel room temp
• 1 package Instant Lemon Jello Pudding Mix 3.4 ounce box
• 1 cup milk whole or skim
• 2 large Lemons zested and juiced
• 1 package Lady Finger Cookies - 24 count pack crisp cookies not sponge
• 1/2 cup Limoncello substitute with lemon juice if desired
• 1 Tablespoon granulated sugar

Instructions

Method

• This dessert can be made using either an 8" x 8" baking pan or on a platter large enough to hold an 8" x 8" cake.
• Zest the two large lemons and hold to the side. Juice the lemons into a small bowl just wide enough to be able to roll the cookies. The juice from the lemons should equal about 1/2 cup. Add the Limoncello and sugar and whisk until the sugar is dissolved. For non-alcoholic version replace the Limoncello with an additional 1/2 cup of lemon juice.
• With a hand mixer, beat together the Mascarpone and cream cheese until smooth. Add the instant pudding mix and the cup of milk. Mix until the pudding just begins to set about 2 minutes. Add two thirds of the lemon zest and mix to incorporate.
• Roll eight of the cookies a couple at a time in the Limoncello mix and arrange them in your pan or on the plate about 1/2" apart to make the first layer. Don't soak the cookies, just coat them. If you are using a pan you may need to break some of the cookies to fit. Spread one third of the pudding mixture over the cookies. You might need to hold the cookies in place as you start the first layer.
• Repeat the next layer by again coating 8 more of the cookies in the limoncello followed by another third of the pudding mixture. Dip the remaining 8 cookies followed by the balance of the pudding mixture. If you built the dessert on a plate use some of the mixture to "frost" the sides. Sprinkle the top with the remaining lemon zest.
• Cover and chill in the fridge for at least two hours or overnight. Cut and serve with a slice of fresh lemon or fresh raspberries. The Tiramisu will hold for 2 to 3 days in the fridge.
• This cake also freezes very well making it a perfect make ahead dessert.

This grown up mac-n-cheese combines the best of all worlds. Full of tender spinach with a hint of bacon, this lightened up version of the classic style dish, is delightfully cheesy and creamy. The crisp topping brings an added layer of texture to this delicious combination of flavors. Easy to prepare, this casserole is certain to become a family favorite.

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Pasta Florentine

This grown up mac-n-cheese combines the best of all worlds. Full of tender spinach with a hint of bacon, this lightened up version of the classic style dish, is delightfully cheesy and creamy.

Course Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Ingredients

• 2 cups pasta (bow-tie, penne, elbow macaroni)
• 1 cup prepared Alfredo Sauce
• 12 ounces fresh spinach or frozen, thawed, drained, and chopped
• 4 strips of bacon optional
• 1 cup low-fat cottage cheese
• ¼ cup fat-free milk
• 1 teaspoon fresh garlic minced
• ¼ teaspoon dried basil
• 1 egg
• ½ cup shredded cheese (I used a combination of mozzarella and cheddar)
• salt and pepper to taste

Topping

• ¼ cup panko crumbs
• ¼ cup finely grated parmesan cheese
• 1 tablespoon olive oil

Instructions

• Heat oven to 450° F.  Prepare a 9″ x 9″ glass or metal pan by lightly greasing.
• Crisp the bacon, reserving the renderings. Drain on a paper towel and crumble when cool. Place a tablespoon of the bacon drippings in a large skillet and wilt the spinach. Place cooked spinach in a mesh strainer to drain. When cool enough to handle, finely chop the spinach.
• Cook pasta in boiling water about 8 minutes or until el dente. Drain and rinse with cold water, drain again.
• In a large bowl combine everything except the pasta. Mix well. Add pasta and toss to coat. Pour into the prepared baking dish.

Topping

• Place bread crumbs and cheese in a small bowl. Mix well.
• Evenly spread the topping mixture over the top of the casserole. Drizzle with olive oil.

Bake

• Bake casserole 25 minutes or until golden brown.  Let casserole rest for 10

  minutes before serving.

Notes

This dish can also be prepared vegetarian style by simply omitting the bacon. 

Handcrafted sausages fired with grapes, red wine, and rosemary bring the true taste of Tuscany to your table. This dish perfectly balances the savory meat with the subtle sweetness of grapes to create an incredible combination of flavors. Served famiglia style on a bed of fresh arugula and with a fresh loaf of Foccaccia or Ciabatta bread, this meal is the perfect answer for a cool fall evening.

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Roasted Sausages and Grapes

Handcrafted sausages fired with grapes, red wine, and rosemary brings the true taste of Tuscany to your table.

Course Main Course

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8

Ingredients

• 1 1/2 pounds Italian hot sausage
• 1 1/2 pounds Italian sweet sausage
• 3 tablespoons unsalted butter
• 5 to 6 cups 2 pounds red or green seedless grapes, stems removed
• 2 to 4 tablespoons dry red wine preferably Chianti
• 1 tablespoon fresh rosemary
• 3 tablespoons balsamic vinegar
• arugula

Instructions

• Heat the oven to 500° F.
• Poach the sausages in enough water to cover for about 8 minutes to rid them of excess fat.
• Melt the butter in a large roasting pan on top of the stove over medium heat, add the grapes, and toss to coat.
• Increase heat to a moderately high temperature and add the wine and rosemary. Stir with a wooden spoon for a few minutes until the wine has reduced by half.
• Using tongs, transfer the poached sausages to the roasting pan and push them down in the grapes so the sausages will not brown too quickly.
• Roast in the oven, turning the sausages once halfway through cooking time, until the grapes are soft and the sausages have browned, 20 to 25 minutes.
• Place the roasting pan back on top of the stove over a medium-high heat and add the balsamic vinegar.
• Scrape up any browned bits on the bottom of the roasting pan, allow the vinegar and juices to reduce until they are thick and syrupy.
• With a slotted spoon, transfer the sausages and grapes over a bed of arugula on a serving platter.
• Pour the sauce over the sausages and grapes and serve immediately with fresh bread.

Standing tubes of pasta filled with a zesty ragù alla bolognese, covered in a layer of fresh mozzarella, baked to a golden brown, offer a visually stunning twist to an Italian classic. Simple to prepare, this flavorful pasta dish is a treat for the eyes as well as the mouth.

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Torta di Rigatoni in Piedi (Standing Pasta Pie)

Standing tubes of pasta filled with a zesty ragù alla bolognese, covered in a layer of fresh mozzarella, baked to a golden brown

Course Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 12

Ingredients

*Ragù all Bolognese

• 1 medium onion
• 1 large carrots
• 2 ribs of celery
• 4 cloves roasted garlic
• 1 ounce pancetta very finely chopped
• 1 pound ground beef not lean
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¾ teaspoon Italian spices more or less to taste
• ¼ teaspoon red pepper flake optional and to taste
• Pinch allspice
• 1 cup red wine
• 1 large can diced tomatoes with their juice
• 2 cups roasted tomatoes

Assemble

• 1 pound Rigatoni
• 1 tablespoon olive oil
• 1 cup parmesan cheese finely grated
• 4 - 5 cups bolognese* sauce prepared sauce can be used, there are some great one available
• 1 cup fresh mozzarella cheese grated
• fresh basil garnish

Instructions

*Ragù all Bolognese

• Finely chop onion, carrot, and celery.
• In a heavy-bottomed saucepan over low heat, cook pancetta until all fat is rendered and pancetta is just beginning to brown. Add chopped vegetables and raise the heat to medium. Cook, stirring frequently, until onion is translucent and soft.
• Add ground beef to the vegetable mixture along with the salt, peppers, and spices. Cook until meat is browned crumbling with a spoon.
• Add tomatoes and garlic.
• When mixture begins to simmer, reduce heat to low and cook at a gentle simmer, stirring occasionally for about 30 minutes.
• Add wine. Cover pot, reduce heat to low, and allow sauce to simmer, 2 1/2 to 3 hours.
• Season to taste by adding more spices or salt.
• Heat oven to 400° F.

Assemble

• Cook pasta in heavily salted boiling water for about 12 minutes or al dente. Drain and rinse with cool water.
• Place pasta in a large mixing bowl and toss with olive oil. Add parmesan cheese and toss again.
• Butter the bottom and sides of a 9″ springform pan. Tip pan on a slight angle and stand the tubes of rigatoni on end until pan is full. One pound fits perfectly in the springform pan.
• Ladle the ragù small amounts at a time over the top of the pasta. Use a spatula to work the sauce into the noodles. Tapping the pan against the counter also helps to settle the sauce into the holes.
• Cover the top with an even layer of the grated mozzarella cheese.
• Bake in the 400° F oven for 25 – 30 minutes or until top is bubbling and golden brown.
• Remove from oven and allow to rest for about 15 minutes. Run a knife around the edge of the pan before removing the springform.
• Cut into slices and garnish with some fresh basil.

Serve

• Serve with a side salad or fresh green beans. A crusty French bread might also be nice.

Last week we were lucky to enjoy a couple of cool and rainy days. After three and a half blistering hot weeks with temperatures around 100º F, a cloudy wet weekend was truly a treat. The ice maker had been working overtime, and I was beginning to run out of ideas for cold foods. It had been too hot to consider anything that would require any effort or heat to produce. Finally a chance to play in the kitchen. I wanted a project. Time to make ravioli!

Home made ravioli is such a treat, and actually not that difficult (unless it is 100°, and no AC) and fun to make. The pasta itself is very basic with few ingredients. Making different fillings is also quite simple, and allows you to customize your pasta to your personal tastes. I made two different fillings for my ravioli, one with spinach and the other with crab. Another thing I enjoy about making the ravioli is that they are easy to freeze, so the fruits of my labor can be enjoyed several times with minimal effort.

Lay out the sheets of pasta on a lightly floured surface. Using a spoon or a cookie dough scoop, place the filling in piles in the center of the dough. Be sure to space them far enough apart.

Cover the filling with a second sheet of pasta, working the dough around the mounds to eliminate as much of the air pocket as possible.

The pasta can be cut using a ravioli cutter, or with a knife. If you cut the shapes by hand use a fork or finger to crimp the edges together. I used different shape cutters to easily identify the two fillings.

Work the scraps of the dough back into a ball and roll again. (The dough can be worked several time before it becomes to dry to use). The ravioli are easy to freeze. Cover a sheet pan with parchment paper and place it in your freezer. Move the ravioli onto the paper and freeze for several hours before transferring into storage bags. The frozen ravioli will thaw quickly and can be either boiled or baked to serve.

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Making Ravioli

Making your own ravioli is easy and fun. Fill with your families favorites for dinner tonight, or freeze a batch for later.

Course Main Course

Cuisine Italian

Prep Time 1 hour hour

Cook Time 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 24 Ravioli

Ingredients

Pasta Dough

• 1 pound basic pasta dough
• Filling of your choice

Spinach and Ricotta Filling (Fills about one dozen large ravioli)

• 1 cup spinach chopped (fresh or frozen, thawed and drained)
• 4 ounces ricotta cheese
• 1 egg
• pinch of nutmeg

Crab and Ricotta Filling (Fills about one dozen large ravioli)

• 8 oz crab meat (lump or imitation)
• 4 oz ricotta cheese
• 1 egg
• 1/8 teaspoon tarragon

Instructions

Pasta Dough

• Roll out pasta dough on a lightly floured board to about 1/8” thickness with a rolling pin or pasta machine.
• Lay out the sheets of pasta on a lightly floured surface. Using a spoon place the filling in piles in the center of the dough. Be sure to space them far enough apart.
• Cover the filling with a second sheet of pasta, working the dough around the mounds to eliminate as much of the air pocket as possible.
• The pasta can be cut using a ravioli cutter, or with a knife. If you cut the shapes by hand use a fork or finger to crimp the edges together. I used different shape cutters to easily identify the two fillings.
• Work the scraps of the dough back into a ball and roll again. (The dough can be worked several time before it becomes too dry to use).

Spinach and Ricotta Filling

• Chop spinach and mix with ricotta. Whisk egg in a separate bowl. Add egg and nutmeg to spinach and mix well.
• Chill for thirty minutes.

Crab and Ricotta Filling

• Flake the crab meat and mix with ricotta. Whisk egg in a separate bowl. Add egg and tarragon to crab and mix well.
• Chill for thirty minutes.

Notes

Basic Pasta Dough Recipe

Ravioli are easy to freeze. Cover a sheet pan with parchment paper and place it in your freezer. Move the ravioli onto the paper and freeze for several hours before transferring into storage bags. The frozen ravioli will thaw quickly and can be either boiled or baked to serve.

The post Due tipi di Ravioli first appeared on James & Everett.]]> https://jamesandeverett.com/2012/07/15/due-tipi-di-ravioli/feed/ 0 1164 https://jamesandeverett.com/2012/06/06/braided-stromboli/?utm_source=rss&utm_medium=rss&utm_campaign=braided-stromboli https://jamesandeverett.com/2012/06/06/braided-stromboli/#comments Wed, 06 Jun 2012 14:30:44 +0000 https://jamesandeverett.com/?p=995 Stromboli is a sandwich made with a square pizza dough (either rolled or folded) filled with pizza toppings, similar to a calzone. Stromboli is also an active volcano located off the north coast of Sicily in the Tyrrhenian Sea. While foods are often named for places, this …

Stromboli is a sandwich made with a square pizza dough (either rolled or folded) filled with pizza toppings, similar to a calzone. Stromboli is also an active volcano located off the north coast of Sicily in the Tyrrhenian Sea. While foods are often named for places, this dish is not the case.

There are several rumors relating to the origin of this sandwich, with multiple people taking credit for the creation of this treat. The story I like the best is that a pizza artisan in Essington, Pennsylvania developed an unnamed rolled sandwich that he regularly featured in his shop in 1950, the same year that Roberto Rossellini directed “Stromboli”, an Italian-American film starring Ingrid Bergman. One of the regular patrons loved the nameless sandwich, Bergman, and the move, and suggested that it should be called Stromboli. Whether or not this is the real story, I guess we may never know, but I think it’s a fun tale.

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Braided Stromboli

Pizza-ala-sandwich. Easy to make Stromboli is a fun way to change up pizza night.

Course Appetizer, Main Course, Snack

Cuisine American, Italian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6

Ingredients

• 1 pizza dough
• ½ cup spaghetti sauce
• assorted pizza topping of your choice
• 1 cup shredded cheese

Instructions

• Heat oven to 400° F.
• Start by rolling out a pizza dough into a rectangle on a well-floured board (I used one that I keep in the freezer from my basic dough recipe).
• Spread the sauce lengthwise down the center third of the dough, and layer with your choice of pizza toppings.
• Then using a sharp knife make a series of cuts about 1″ wide down both sides, working from the filling out to the edge of the dough.
• Stretch the strips across the filling, alternating from side to side to create a “braid”.
• Transfer the Stromboli onto a parchment covered baking sheet.
• Place in the oven for about 15 – 20 minutes, or until top is golden.
• Remove from the oven and let rest for 10 minutes before slicing (The filling will be extremely hot so take caution).

Notes

This easy to make Pizza Dough is a winner.  I make it ahead of time and keep it in the freezer so it is always on hand.

 

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A layer of ricotta cheese and spinach is a welcome addition to this lasagna style casserole dish.

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Lasagna Casserole

A layer of ricotta cheese and spinach is a welcome addition to this lasagna style casserole dish.

Course Main Course

Cuisine American, Italian

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 16

Ingredients

Meat Sauce

• 1 lb ground Italian sausage
• 1 onion diced
• 4 cloves garlic
• 1 yellow squash diced
• 1 roasted red pepper diced
• 1 rib celery diced
• 1/2 cup red wine
• 28 ounces crushed tomatoes
• 2 tablespoons tomato paste
• 14 ounces petite diced tomatoes
• 2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp crushed red pepper flakes
• 1 tsp sugar
• salt and pepper to taste

Ricotta Mixture

• 2 cup ricotta cheese
• 1 egg
• 1/4 cup parmesan
• 10 ounces fresh spinach chopped
• 8 oz black olives sliced
• pinch of fresh ground nutmeg

Other Ingredients

• 1 - 2 boxes lasagna pasta (I used no boil for the ease)
• 6 ounces mozzarella cheese grated
• 6 ounces cheddar grated (optional)

Instructions

• Heat oven to 375°F.

Meat Sauce

• Place all tomato products in a large sauce pan over medium heat.
• Brown the sausage in a large skillet over medium high heat.
• Remove the sausage from the pan and add to tomato sauce. Place the onions, celery and squash in the oil remaining in the pan from the sausage, and sauté until the onions are translucent.
• Add the garlic, red pepper, and spices to the onion medley and cook for another minute.
• Add vegetable mixture to the tomato sauce.
• Add wine to the tomato sauce and mix well. Simmer over low heat until sauce thickens, about 30 minutes.

Ricotta mixture

• Add the ricotta, egg and parmesan to a bowl and whisk until combined and smooth. Stir in the spinach, olives, and nutmeg. season with salt and pepper. Set aside.

Assemble

• In the bottom of a glass baking dish spread about ½″ of the tomato sauce (This will prevent the bottom layer of pasta from sticking to the pan). Arrange a layer of pasta in the dish, and cover with a 1½″ layer of the tomato mixture.
• Sprinkle with cheese, and cover with more pasta.
• Spread the ricotta cheese mixture over and cover with another layer of pasta.
• Spread another 1½″ layer of the tomato mixture. Sprinkle with cheese and cover with pasta.
• Spread a ½″ thick layer of the tomato sauce on top and cover with more cheese.

Bake

• Place casserole pan on a baking sheet. (Just in case it bubbles over). Cover baking dish with foil, and bake for 30 minutes.
• Remove foil and return pan to oven for another 15 – 20 minutes, or until the top is bubbling and golden in color.
• Allow to rest for 10 minutes before cutting and serving.

The first thought is that it was created by Roman woodcutters who made charcoal for fuel.  They would use penne or a short pasta rather that spaghetti for ease of preparation. 

The second thought is that this food was eaten by coal miners for a hearty meal, and that the use of black pepper resembled coal flakes.

It is also rumored that food shortages were so severe after the liberation of Rome in 1944, that Allied troops distributed military rations. The local people mixed the powdered eggs and cured bacon with water and added it to their dried pasta.

Yet another version of the story claims that a famous restaurant in the Campo dé Fiori in Rome named “La Carbonera” is responsible. The restaurant denies having created this dish even though it has been on their menu for years.

There seem to be as many ways to prepare carbonara as there are stories from whence it came. Some versions use only the basic ingredients, while others are a bit more adventurous adding vegetables and spices. The one thing that all of the recipes do seem to agree on, is that bacon and eggs are the perfect paring.

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Penne alla Carbonara

This classic carbonara is made with bacon, eggs, and cream, tossed with pasta and finished with cracked black pepper.

Ingredients

• 2 cups penne pasta
• 1/4 pound bacon cut in to 1” pieces
• ½ cup onion finely chopped
• ¼ cup roasted red pepper diced
• 4 garlic cloves finely chopped
• 3 large egg yolks
• 1 cup freshly grated Parmigiano-Reggiano
• Freshly ground black pepper
• 2 tablespoons finely chopped fresh parsley

Instructions

• Cook pasta for about 10 minutes in boiling water or until tender
• Cook the pasta while you prepare the sauce. It is important that the pasta be hot when the raw eggs are added in order to finish the sauce.
• Ladle about 1 cup of pasta water into a bowl and reserve.
• Separate the eggs. Place the yolks in a small bowl with the grated cheese and mix well. Hold to the side to be added to the hot pasta.
• In a large sauté pan, over medium heat, cook the bacon until crispy. Remove the bacon and drain on paper towels.
• Pour off all of the oil except for about 2 tablespoons. Add the onion and red pepper. Sauté until onions become translucent. Add garlic and cook another 30 seconds. Add the crispy bacon, drained pasta (do not rinse), and fresh ground black pepper.
• Mix well, turning pasta to coat with oil. Cook for about 1 minute. Remove pan from heat.
• Off of the heat, add one half of the parsley and the egg / cheese mixture. Stir well to allow hot the hot pasta to cook the egg and create the sauce. Add reserved pasta water as needed to create a creamy consistency. Top with the remaining chopped parsley, grated cheese and ground black pepper.

Serve

• I like to serve this dish with fresh spinach wilted in some of the bacon renderings.

Mangia!

Yesterday was one of those days where things just did not go quite as planned. The day began in a normal peaceful manner. I enjoyed having my coffee and listening to the birds sing, catching up on the news, and working on a post to share. Knowing I had some errands to run that would keep me away most of the day, I planned on making a pizza for dinner. That would be easy. I knew I had some odds and ends to use up after having company last weekend. (Seems to always be the case after I feed a bunch of folks). I had a frozen pizza dough that I had made a few weeks ago in the freezer, so I moved it to the fridge where it would be waiting for me upon my return.

I decided to treat myself to a full service car wash. The long winter months, and my neglect had wreaked havoc on the interior of the car, so I felt justified with the expense of this lavish treat. Like a little kid, I ran from window to window to watch the car being pulled through the soapy roller-coaster of brushes. The sun danced on the glistening vehicle which seemed proud to be lined up in the parade of shiny cars waiting for their final detailing. As I stood watching the young people aerobically polish the cars from top to bottom, it appeared that mine was in the lane with the least ambitious employees on duty. With the wave of a towel a young man signaled that the car was ready. But wait! They did not vacuum! The main purpose of this visit!  After a conversation with the crew leader, they made good and completed the detailing, but my quick trip to the car wash had now turned into more than an hour.

Across town I got stuck in traffic for another hour, only to find that the roads were completely closed where I was trying to go.  By now the day had turned to late afternoon and my last good nerve was shot. It was right then that I made the corporate decision to head home and have an icy cold beer.

Back in the safety of my kitchen, with an adult beverage in hand, I was able to think about the pizza.

Making pizza at home is an easy and cost-effective way to use up the “odds and ends” in the fridge, giving new life to leftovers that might otherwise be overlooked. I can almost always find ingredients that can be used for toppings without a trip to the store. By shredding that small bit of chicken or roast, thinly slicing the last part of a steak, or crumbling up a grilled burger from the night before, there is very little that can not be reborn on a pizza. Remember a small amount goes along way. Six to eight ounces of meat on a pizza is plenty, the goal here is to use up the last bits.

I found in my fridge, one grilled hamburger patty, a bit of red and green pepper previously prepped for a salad, some onion, four mushrooms and cheese. Perfect!

I rolled out my thawed pizza dough and spread about three tablespoons of red sauce edge to edge using the back of my spoon. I keep a jar of prepared pasta sauce in the fridge just for this purpose. Next I sprinkled my ingredients evenly over the pie, finishing it off with the cheese.

Pizza cooks best in a hot oven, 425° F. Make sure the oven is hot before you place your pizza. Bake it for about 12 minutes, or until the crust is golden and the cheese is bubbling.

At the table I don’t think anyone you serve your pizza to would know that it was a leftover (unless you want them to), and what a simple way to make an easy, delicious, and nutritious dinner.

A slow cooked meaty sauce with a deep bold flavor. Bolognese sauce, also known in Italy as ragú, is commonly served over pasta, or used in lasagna.

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Classic Bolognese Sauce

A slow cooked meaty sauce with a deep bold flavor. Bolognese sauce, also known in Italy as ragú, is commonly served over pasta, or used in lasagna.

Course Sauce

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 6

Author Christoph

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 large carrot, finely chopped
• 1 celery rib, finely chopped
• ¼ pound bacon, cut into large pieces
• ½ pound ground chuck
• ½ pound ground pork
• 1 can, 8 ounces beef consommé
• 1 cup dry white wine
• 1 can, 28 ounces crushed tomatoes
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon rubbed sage
• 1 tablespoon dried oregano
• ½ teaspoon red pepper flake
• ¼ teaspoon freshly grated nutmeg
• 1 cup milk

Instructions

• In large heavy saucepan heat oil and butter over moderately high heat until foam subsides. Sauté onion, garlic, carrot, celery, and bacon for about ten minutes or until onions are translucent.
• Remove pieces of bacon and discard. Add beef and pork. Cook stirring often, for about two minutes, or until meat is no longer pink.
• Raise heat and add wine and consommé, cook until most of the liquid has evaporated. Reduce heat to a simmer and add salt & pepper, sage, oregano, red pepper, and nutmeg. Simmer for about 20 minutes.
• Increase heat and add crushed tomatoes including liquid and bring to a boil. Once the sauce has come to a boil, return to simmer.
• Cook sauce at a bare simmer, partially covered for about 2 to 3 hours (the longer the better) stirring occasionally to prevent sticking. Taste and adjust seasonings accordingly.
• Sauce may be made ahead and refrigerated in a covered container for up to 2 days, or frozen for 2 months.

Notes

Milk may seem like an odd ingredient for this dish, but it is very important to the texture and flavor.