Italian | James & Everett https://jamesandeverett.com Sharing delicious recipes from our kitchen Wed, 27 May 2020 22:14:01 +0000 en-US hourly 1 https://i0.wp.com/jamesandeverett.com/wp-content/uploads/2018/04/cropped-J_E_new_logo_favicon.jpg?fit=32%2C32&ssl=1 Italian | James & Everett https://jamesandeverett.com 32 32 35272068 Braided Stromboli 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 …

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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.

Ingrid Bergman in the 1950 movie classic  – “Stromboli”

Stromboli braid
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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
Cook Time 20 minutes
Total Time 35 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.

 

The post Braided Stromboli first appeared on James & Everett.]]> https://jamesandeverett.com/2012/06/06/braided-stromboli/feed/ 2 995 Lasagna Casserole https://jamesandeverett.com/2012/05/23/lasagna-casserole/?utm_source=rss&utm_medium=rss&utm_campaign=lasagna-casserole https://jamesandeverett.com/2012/05/23/lasagna-casserole/#respond Wed, 23 May 2012 14:30:21 +0000 https://jamesandeverett.com/?p=936 A layer of ricotta cheese and spinach is a welcome addition to this lasagna style casserole dish. A layer of ricotta cheese and spinach is a welcome addition to this lasagna style casserole dish.  

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

Lasagna casserole
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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
Cook Time 1 hour
Total Time 1 hour 20 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.

 

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