Burritos and Tacos. What the difference, some would ask? What’s the difference? Most know, as does The Dude, but in case you’re from Bum F_ck, Iowa, or you just don’t know, here goes. Well, they are both made from Tortillas that are made of either Corn or Flour. Dude usually prefers Flour Tortillas. Tacos are a smaller Tortilla that are filled with various Meat, Vegetable, Fish, and or Poultry, or just about anything you want to throw in them. You fill the tortillas with your fillings of choice, fold in half and eat.
Burritos are larger Tortillas, made mostly of Flour, but can be corn. Burritos can have the same multitude of ingredients, whatever the person making or eating the Burrito decides on.
Where the Taco is filled with the ingredients and folded in half, a Burrito is packages to completely envelope the contents inside. The Burrito also may have rice inside, which Tacos usually do not have.
Also, one Burrito should be enough for a full serving, were as with Tacos you usually need Two or Three to make a meal and they may be of one, two, or three different types. Maybe; one Pork, one with Beef, and one Grilled Chicken Taco. On the Baja Peninsular in Mexico and in San Diego, California where the Dude, Donny, and Walter have been known to make many a road trip to, the Fish Taco “Rains Supreme” and is most popular in these areas. Yes the Dudes clunker was able to make it there and back, a number of times.
Yes, our hero “The Dude” really loves his Tacos and Burritos, most Los Angelinos (all Californians) do. Dude loves all kinds of Tacos and Burritos, filled with Chicken , Pork, Fish or what-not, and Dude eats all of them. But when it comes to eating Tacos and Burritos at home, most often with the Dude, they are Chili Cheese Tacos or Chili, Rice, Bean, and Cheese Burritos. The reason is simple. Dude loves making his Cowboy Chili, and once Dude has a batch made, it’s Chili and Cheese Burritos all the way. They’re easy, once Dude has his Chili that is.
Quesadillas are a great item to serve at a party, along with Guacamole, and perhaps some Chili con Carne or one of The Dudes favorite Chicken-Wings Recipes, as the main event. Dude often likes to make a Quesadilla and have it along with two Fried Eggs for breakfast or anytime of the day. “A great combo!” says ole Duder.
To make a Quesadilla, simply take one or more large flour tortillas, sprinkle grated Cheddar, Monterey Jack or some type Mexican Cheese over the top. Put some heated Chili on top of Cheese in spots here and there, not over the whole tortilla completely. Put on a sheet pan and heat in a 375 degree oven for about 6 minutes. Remove from oven, fold the Quesadilla in half so it is in the shape of a half circle. Place on cutting board and cut the Quesadilla into about 6 pie-shaped wedges. Serve immediately.
Hey Man, it’s California, it’s LA, Dudes a slacker
Hippy. Of course he likes his “Guac.” Dude got
this recipe from his buddy Juan. And it’s a good
one. Serve in a bowl at a party with Tortilla Chips,
or add to the filling of any type of Taco or Burrito
you like.
INGREDIENTS:
1⁄2 cup finely chopped white onion 2 Jalapeño Peppers, seeded and minced 2 tbsp. finely chopped Fresh Cilantro Salt, a pinch 2 medium Hass Avocados 2 Plum Tomato, chopped to a medium dice
“GET SUNDAY SAUCE for CHRISTMAS” – It makes a most Wonderful Gift. A Gift to last a Lifetime, and give the recipient much Joy. And it’s practical too. Learn How to makes, Sunday Sauce, Meatballs, Marinara, Frittata, and all of Italian-America’s favorite Italian dishes.
“What More can You Want” ??? It’s SUNDAY SAUCE – The Greatest Dish in all the World !!! “Get IT” !!!!
“Come here kid, lem-me show you something.You never know when you’re gonna have to cook for 20 guys some day.” Pete Clemenza says to Michael Corleone (Al Pacino) in Francis Ford Coppola’s The Godfather. It’s one of the most famed movie scenes in history, and of great importance to Italian-Americans. Clemenza is making “Gravy” aka Sunday Sauce, the Supreme Dish of Italian-America, and the dish that brings Italian Families together each and every Sunday. Learn How to Make Clemenza’s Sunday Sauce, Meatballs, Pasta Fazool, Momma DiMaggio’s Gravy, Goodfellas Sauce, and all of the great favorites of The Italian American Table. Cook Sinatra’s Spaghetti & Meatballs, Italian Wedding Soup and more, and delight in the many stories and factual information written by Italian Food & Wine Writer Daniel Bellino Zwicke.
This book is filled with Joy & Love, and you will get many years of both, reading, cooking and eating the dishes in SUNDAY SAUCE “When Italian-Americans Eat”.Do you Love Goodfellas, The Godfather, and Italian Food? Of course you do. Learn How to make Clemenza’s Brooklyn Mob War Sauce for 20 people some day. Remember that scene in Francis Ford Coppola, Mario Puzo classic Film Trilogy of the Corleone Family of Sicily and Brooklyn, New York. Recipes in Italian-American New York Author Daniel Bellino Zwicke’s Best Selling Cookbook (2 Years Amazon Kindle) SUNDAY SAUCE include; Frank Sinatra Sunday Sauce, Dolly Sinatra’s Spaghetti Meatballs, Joe DiMaggio ‘s mom’s Sunday Gravy, and Charlie Scorsese making Sauce in Prison in Martin Scorsese’s GOODFELLAS – starring; Robert DeNiro, Joe Pesce, and Ray Liotta making Veal & Peppers and Sunday Sauce. And by-the-way, Joe Pesci and Liotta are both Italians from New Jersey, so they know their stuff when it comes to Italian Food and all things Italian (Mafia speak and so-forth). .
SUNDAY SAUCE With SAUSAGE, MEATBALLS, SBRACIOLE, & PASTA..Editorial ReviewsReviewGreat Recipes & Stories of Italian-America …. I didn’t know what to expect before I loaded this on to my Kindle and started reading.
The premise of the book of Italian recipes with each one accompanied by a story. This is the first of its kind that I’ve ever read or even heard of, so I thought I’d give it a chance and wasn’t disappointed after finishing it a few days ago.Daniel does a great job of creating the recipes and making sure that each one feels authentic and taste wonderful. All of the stories with each recipe is also well done and does a great job of connecting the food to the story. It’s hard to figure out which one is more enjoyable. The story side or the recipes of this book but I had to chose it would be the recipe side of the novel as the recipes are truly great and highlight Italian cuisine.If you’re looking for a great cook book to give you some great Italian dishes to try out all courses, with a few stories to read while your food is cooking, then this is definitely the book you’ve been looking for. As it does a splendid job of creating wonderful, quality meals..Buy This One … This is The Best Italian Cookbook Ever ! Authentic Italian Cooking …
Many of the recipes are very close to those, my grandmother,who was from Sicily, made. These recipes are very good. My only critique is that the book could be edited better, but the recipes are very good. Buy the book if you want authentic italian recipes.From the AuthorI’d like to thank everyone who has obtained anyone of my books and for your many kind words about some of the joys the recipes and stories within have pleased you. It’s truly an honor for me for each and every book that anyone obtains of mine and I thank each and everyone of you. A special thanks to those who have said Sunday Sauce is The Best Italian Cookbook Ever.Sincerely,Daniel.
From for a 2 Year Period between 2014 to 2016 the Kindle Edition of SUNDAY SAUCE was # 1 BEST SELLER of ITALIAN COOKBOOKS on AMAZON KINDLE longer than any other cookbook.
From a NAVY COOK who cooked this dish for Presidents, Marines, and Naval personnel of the US Navy, and United States Marines. At CAMP DAVID. It’s a a hearty crowd pleasing dish, made with meat sauce, served with Spaghetti & Italian Sausage. “What’s not to Love?” A dish loved by Presidents Clinton, Bush, Biden, Obama, and Trump. You’ll love it too!
Ingredients :
4 Italian sausage links 1 pound lean ground beef 1 yellow onion, chopped 2 cloves garlic, chopped 1 tablespoon olive oil 1 (15 ounce) can tomato sauce 1 (14.5 ounce) can whole peeled tomatoes ¼ cup chopped fresh oregano 1 teaspoon salt 1 teaspoon dried basil 1 bay leaf ¼ teaspoon ground black pepper 1 (16 ounce) package dry spaghetti ½ cup freshly grated Parmesan cheese
Directions:
Slice sausages lengthwise, leaving links attached along one side; lay flat in a large skillet. Cook over medium heat until browned and cooked through, 5 minutes, flipping once. Transfer to a plate; set aside.
Add ground beef, onion, garlic, and olive oil to the same skillet over medium heat; cook and stir until onion is translucent and beef is browned and crumbly, about 10 minutes. Drain all but 2 tablespoons drippings from the skillet. Stir in tomato sauce, tomatoes, oregano, salt, basil, bay leaf, and black pepper; simmer, uncovered, over low heat until flavors have blended, about 1 hour, stirring occasionally. Remove and discard bay leaf.
Preheat the oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain. Stir spaghetti into sauce.
Divide spaghetti and sauce among individual oven-safe baking dishes or plates; top each with a cooked half sausage and sprinkle with Parmesan cheese.
Bake in the preheated oven until cheese is melted and begins to brown, 5 to 10 minutes.
The 5-Ingredient Mortadella Sandwich is an absolute delight for those who appreciate simple, yet flavorful creations. I found the sandwich incredibly delicious, with a perfect balance of meaty and cheesy goodness. The mortadella, crisped to perfection, provides a rich, savory base, while the provolone cheese adds a creamy, melty layer that enhances every bite.
FRIED MORTADELL SANDWICHE w / CHEESE
ANTHONY BOURDAIN’S FAVORITE SANDWICH
Ingredients For Anthony Bourdains 5-Ingredient Mortadella Sandwich
To make this simple sandwich, you’ll need mortadella, provolone cheese, Dijon or yellow mustard, mayonnaise and a brioche bun (or sourdough or Kaiser roll).
To start, heat up a skillet or frying pan on medium-high heat. Once it’s hot, add a small amount of neutral oil to prevent the mortadella from sticking. Take 2-3 slices of mortadella and gently fold and clump them together to make three small piles.
Place each mortadella pile in the pan and let them brown and get crispy, which should take about a minute or so. Once they’re crisp, flip the piles and add a slice or two of provolone cheese to each. If some provolone hangs over the side, that’s even better because it will create a deliciously crispy cheese “skirt.” When the other side of the mortadella is browned, carefully stack the piles on top of each other to form one big stack.
Next, toast the brioche bun in the remaining mortadella grease in the hot skillet. Once the bun is toast, spread mayo on one half and mustard on the other. Stack the mortadella on the bun and dig in.
Prime-Rib and Ringo! What you say? Yes I say “Prime-Rib and Ringo.”
What the Hell do they have to do with one-and-other? Isn’t Ringo a Vegetarian? Yes? But isn’t he English, Prime Rib Roast Beef and Yorkshire Pudding? Yes? Ringo is a Vegetarian, but he probably ate and loved Prime-Rib Roast Beef before he stopped eating meat, no? Yes, we thinks so. Question to you Ringo, “Did you eat and like Prime-Rib of Beef before you became a vegetarian?” We’d love to know. Please.
So, what the Hell does Ringo have to do with Prime-Rib you want to know. OK, I’ll tell you. Number one, I’ve loved Ringo way before I ever loved or ate my first tasty piece of Prime-Rib way back when. I’ve loved and known Ringo and The Beatles ever since I was 4 or 5 years old. Yes I did. I grew up with Ringo and The Beatles. They were the biggest thing on Earth, practically any ways. “Love Me Do,” I Wanna Hold Your Hand, “She Loves You Yeah Yeah Yeah,” The Beatles, Fab Four, John, Paul George, and Yes RINGO. And yes this was the order you would say their names when saying them one by one; first John, then Paul, George 3rd, and then at The End, for the Grand Finale “Ringo.”
OK so you love Ringo, you grew up with him and The Beatles you, “But What the Hell Does Ringo have to do with a juicy piece of Prime-Rib of Beef that he probably wouldn’t or couldn’t even want to eat?”
OK so as you all know by now, I love Prime-Rib, I love The Beatles, I love Ringo, so what does one have to do with the other? Where’s the tie-in?
Mr. Ringo Starr, some years ago put together a band called The All Stars. Being a Beatle, a drummer, musician, and performer Ringo as it so happens still loves playing drums and performing live.
Lately I have been thinking and dying for me a nice “Juicy” Piece of Prime-Rib. Dam they’re so yummy, so tasty. Having grown up in Jersey, I love me a nice piece of Prime-Rib of Beef every now and then. Prime-Rib of Beef is a big item in restaurants in Jersey, and many will have once a week Prime Rib Night where you can get yourself a nice piece of Prime Rib, a salad, vegetables, and potato, and maybe even some desert and or soup to start or a All-You-Can-Eat “Salad Bar” all for one nice very affordable price, somewhere around $19.99 to $24.95, whatever.
.
“PEACE & LOVE”
I’ve lived in the great city of New York for more than 25 years now, and if there’s two things a former Jerseyite can’t get in New York, it’s Taylor Ham a good piece of reasonable priced
Prime Rib. Two things people in Jersey really love. You just can not find Taylor Ham in New York anywhere. Taylor Ham is a Jersey thing.
Now your’e talking about Taylor Ham you say? What the Hell? Real quick for those who don’t know, Taylor Ham is a commercially made pork-product similar in taste to “Spam” only better that was created in 1856 in Trenton, New Jersey by John Taylor. It’s yummy, and Jerseyites love it. It’s in there blood. Taylor Ham is sliced and pan-fried and usually goes on a plate with eggs for breakfast or in its most famous way with scrambled or fried eggs on a Taylor Ham & Egg Sandwich. Yumm! My mouth waters just thinking of one.
OK so that’s the quick skinny on Taylor Ham, along with Hot Dogs, Hamburgers, and yes Prime Rib, the most beloved of Jersey Eats. So to Prime Rib and New York City. Well Prime Rib is no where near as big, popular, or beloved in NY NY they way it is New Jersey, but you can get it here, and another “but,” but for a “Price.” And a big price at that. Pretty much the only place more or less that you’ll find Prime Rib in Manhattan is at any one of New York’s great Steak Houses. Yes, besides Sirloin Steaks, T-Bones, Porter House Steaks, Filet Mignon, and Jumbo Lobsters, you can get a nice piece of juicy Prime Rib of Beef at any Steak House in New York.
A Prime Rib dinner at a New York Steak House? What’s it gonna cost? Be prepared to dish out about a Hundred Bucks, maybe a little less depending upon if you go for lunch or dinner, lunch being a bit cheaper of course. Let’s take Smith & Wollensky one of New York’s great and most icon steak houses. At lunch you can get a nice piece of juicy Prime Rib for $36.50 .. You do mot get any vegetable or potato on the plate so add $6.50 for a baked potato. You have to have a least one drink, a beer, or glass of wine, add another $12.00 and your sub-total is $55. You gotta pay tax and leave the waiter a good tip, so your grand total is gonna be about $72 for a bare minimum Prime Rib lunch, at dinner your gonna be around a hundred bucks. No thanks unless you are rich or have a rich friend picking up the tab. Oh yeah I can afford this, but not very often, as most of us out there in the year 2012, 11, 2010, we hope 2013 will be better and 2014, the U.S. economy booming or near to it once again. “Hope and Pray my friends,” all of us 99%ers.
OK so I been dying to have me some Prime Rib of late. Even thinking of taking a trip out to Jersey to get one in one of the World’s Prime Rib meccas. Yes.
I have also been wanting to see Ringo and His All Star Band for some years now. Every time I’d see his name up on the Radio City Marquee, I’d say to myself “Self, one of these days you just gotta go see Ringo.” Yes.
So it’s June 2012 and I see Ringo is playing at the Jones Beach Theater and I might want to go. He’s not playing Radio City this year and getting to Jones Beach from Manhattan without a car can be though not impossible, a bit difficult it is, especially as compared to jumping in a cab or hopping a Subway up to Radio City, easy and just a matter of minutes. Well I started doing some research and went on to good ole Ringo’s website at RinogStarr.com .. As I was browsing through I see Todd Rundregn is in this years (2012) All Star Band … This seals the deal for me. Todd is awesome. I continue to look on the website and see the schedule for the whole concert tour. Ringo is playing The Mohegan Sun Casino Arena on June 17, a Sunday and my day off. Perfect. It’s my day off and it will be easier to get to the Mohegan Sun than to Jones Beach, and cheaper too with all the casino bus discounts and special offers. “I’m in.” I go on line and buy some tickets. Yee-Ha I’m all set. Gonna go see Ringo, finally, and this will complete me see each and every Beatle in person. I went to a George Harrison Concert at Madison Square garden when I was just a teenager. My first Beatle. Second was John Lennon as I saw him walking down West 72nd Street one day. Quite a thrill. Even more of a thrill was when I was the Maitre’d at Da Silvano Restaurant and met Paul McCartney twice. One of those days, Mark Knopfler of Dire Straits and the great Bozz Scaggs just happened to be dining at Da Silvano as well. Paul chatted with both of them for several minutes. Quite exciting. So that’s three Beatles down, John, Paul, George, and now Ringo. I can’t wait, and there’s going to be a bonus, my Prime Rib Dinner, and it’s almost for free.
A free Prime rib Dinner you say? Where? At the Mohegan Sun Casino at their buffet restaurant Seasons. Well I got on the Casino Bus, rode up there to Connecticut to the casino. The bus trip is only $15 round trip and when you get to the casino and get off the bus you get two $20 betting vouchers and the all important $20 food voucher good at any Mohegan Sun Restaurant. Yeah Babee! I did as most people do opt for the big Buffet Dinner, just $24 and all the Spare Ribs, Oysters, Clams, Fried Clams, Fried Chicken, Pasta, Stir Frys, Fish, Roast Turkey, Salads, Veggies, “PRIME RIB” and tasty deserts you can eat. And believe me people eat.
So I get there, get on line, then pay just $4 after giving them my $20 food voucher. Awesome! We sit down, and I go up for my first bit of food, the appetizers. I get 1 piece of fried chicken, 2 Spare Ribs, and some Fired Clams. Yumm! Dam the Barbecued Spare Ribs are some of the tastiest I’ve ever had and if it was 2 or 3 years previous and I wasn’t eating healthier, I swear i would have eaten at least 8 or 10 of these Tasty Little Bad Boys. They were so dam tasty that I was seriously tempted to go get a couple more, as opposed to getting 6 or 8 more which I would have done a few years back. I’m proud of myself I had will power, I did not get any more Spare Ribs that I desperately wanted. good boy.
After I finished that 1st plate it was time to go up and get the Main-Event, the Prime Rib. As I approached the Prime Rib Roast Turkey Carving Station i noticed the carver guy was cutting the Beef kind of thin, especially for Prime Rib, “Man Prime Rib Has Just Gotta Be Thick!” You can’t eat it any other way. So I approached the guy cutting the Prime Rib and said nice and friendly like and with assertion, “Hey Buddy Give Me a Nice Thick Slice of That Prime Rib Please.” And he did, twice the thickness of others I’d seen him slice. Thank You Sir! I appreciate that. As you know, the Prime Rib has just Got To Be Thick.
Yes, the Prime Rib was Excellent, nice and Juicy, Dam tasty, just like the Pork Spare Ribs. Yummm!!!! We had a few deserts and it was off to see Ringo.
Needless to say, the concert was great. Ringo, Todd and the rest of the Band were absolutely Awesome. The All Star Band also had in it Steve Lukather of Toto (Friggin GREAT Guitarist), Rochard Page of Mr. Mister, and founding Santana keyboard player and lead singer Greg Rolie, aka “The Duke” of Santana. Todd did Hello It’s Me, a “Rockin” rendition of Bang The Drum, and my favorite Rundgren song “I Saw The Light.” Love it! The Band led by Santana keyboardist Greg Rolie did awesome renditions of “Black Magic Woman,” Everbody’s Everything, and Evils ways and former Toto guitaristist Steve Lakather was every bit Carlos Santana’s equal in lead guitar roll for the Santana songs along with Lakather playing guitar and lead vocals for Toto Monster Hits done by Ringo and The All Stars, which included the iconic “Roseanna” (written about actress Roseanna Arquette, along with “Africa.” Awesome Show and it exceeded our expectations.
I Loved it, “Prime-Rib and Ringo.” a Tasty Combination to say the least…
After Burgers and Pizza, these Buffalo Chicken Wings may very well be America’s 3rd most popular dish. And guess what? They’re not just American, they’re Italian American Teressa Bellissimo one night at her families Anchor Bar in Buffalo New York. Legend has it that Teressa’s son Dom was hanging out at the bar one night with his buddy’s. The guys were hungry so Mamma Bellissimo whipped up a little snack for the boys. Teressa fried up some wings, made a little hot sauce and coated the wings with them. And served them to the boys. They went nuts they loved them. They started serving them as a free at the bar for the bar customers. It was just a matter of weeks before all of Buffalo found out about these tasty wings. They became famous almost over night, whereby the Bellissimo’s stopped serving them for free at the bar and put them on the menu. The Bellissimo’s served Italian Food at their Anchor Bar, and the Italian Food was quite special. However the Bellisimo’s tasty Chicken Wings quickly out sold all the regular Italian Specialty Dishes and the Bellissimo’s Wings became the number 1 best seller on the menu. Not only that, but Teressa’s Italian-American created ChickenWings became uber famous all over America and subsequently all over the World. That’s Italian, “Italian-American.”
SUPER SUNDAY !!!
BUFFALO CHICKEN WINGS
RECIPE :
Ingredients:
36 chicken wing pieces(one wing makes 2 pieces – the “flat” and drum seperated
1 tablespoon vegetable oil
1/2 teaspoon salt
1 cup all-purpose flour
1 1/2 tablespoons white vinegar
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1 teaspoon Tabasco Sauce
6 tablespoons Frank’s Hot Sauce (or other)
6 tablespoons unsalted Butter or Margarine
Celery Sticks
1 bottle of Blue Cheese Dressing
Preheat oven to 425 degrees F.
Cut whole wings into two pieces at the joint.
In a bowl toss the wings with the oil, and salt. Place chicken wings into a large plastic shopping bag, and add the flour. Shake to coat evenly.
Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.
While the Wings are baking, mix all the ingredients for the sauce in a pan, and cook over low heat for 6 minutes, stirring occasionally.
After the Wings are cooked, remove from oven.
Place wings in a large bowl and pour sauce over wings to coat. Mix thoroughly.
Serve with Blue Cheese Dressing and fresh Celery Spears.
Enjoy your Wings and Enjoy the Game, ! “It’s SUPER BOWL SUNDAY” !
Throwing a SUPER BOWL PARTY this year? Doing the cooking? Need some Great Recipes?
There are two great Books geared to help you out.
The BADASS COOKBOOK and GOT ANY KAHLUA?
The Collected Recipes of The Dude, aka The BIG LEBOWSKI COOKBOOK are two books that are sure to help. There are Crowd Pleasing Recipes that are Easy to Make and oh so Tasty !!!
OK, so you love Italian Food, “Yes?” Who doesn’t? You may not know how to cook, or maybe you do and want to add some Great Recipes to your repertoire. You may feel It’s high time you learned how to make an awesome Italian Pasta Sauce, “Hey, everyone should!” But, what kind; Tomato, Marinara, Bolognese? Or maybe you already have a number of recipes, but do you have recipes for; Clemenza’s Godfather Sunday Sauce or Danny Bolognese’s Ragu Bolognese? No, we didn’t think so! How about Gino’s Top-Secret Salsa Segrete from the beloved old New York Red-Sauce Joint “Gino’s of Capri?” Well, now it’s time for you to delve into SEGRETO ITALIANO and find rare and Secret Recipes, and learn how to make make Italian-America’s favorite dishes, dishes like; Cacciucco, Lucia’s Jersey Braciole, Uncle Pete’s Baked Rabbit, Jersey Shore Crab Sauce, or Serio Maccioni’s original recipe of the World Famous Pasta Primavera.
Segreto Italiano is a celebration of Italian Food and Italian-America and is filled with countless recipes and wonderful stories of Italian Food and culture, like only Daniel Bellino “Z” can tell. Delight in Daniel’s wonderful storytelling and savor the recipes, the wonderfully delicious dishes of Segreto Italiano.
John shows us the Proper Technique of Eating a “DOUBLE DECKER”
“Only in NEW YORK” !
HAPPY NATIONAL PIZZA DAY !!!
PIZZA ?
“Yes You Can Make It” !
Italian all over Italy, as well as their Italian-American cousins in America,love to make this tasty homemade pan pizza at home. It’s absolutely delicious, and a lot easier to make than you’d think. This is the basic recipe for a Pizza with Tomato & Mozzarella, and you can add other toppings like; Sausage, Pepperoni, Mushrooms, and / or Sweet Peppers if you like. You can even make some delicious Rosemary Focaccia by eliminating the tomato and mozzarella, and adding fresh Rosemary instead. Once you know how to make this basic pizza, you can do a lot of things with this recipe. so give it a shot. Make it a few times and you’ll become a pro, and a hit at the Friday Night Pizza Party, or anytime at all. Buon Appetito!
Ingredients for the Dough :
1 packet Dry Yeast (2 ¼ teaspoons)
1 teaspoon Sugar
1 cup Warm Water (about 110 degrees)
3 cups Bread Flour
2 teaspoons Kosher Salt (or Sea Salt)
1 Tablespoon Olive Oil for dough & more for pan
You will need a Food Processor to make this dough.
Place the water, Sugar, and Yeast in a small bowl, stir it a little, then let it rest at room temperature until it starts to foam (about 10 minutes).
If your food processor has a plastic dough hook use that. If it doesn’t, then insert the metal cutting blade onto your processor.
Add the Flour and Salt to the food processor and pulse for 2 seconds.
Add the water / yeast mixture and 1 tablespoon of Olive Oil to the processor.
Turn the processor on and let it run until the dough starts to form a ball, and is pulling away from the processor bowl. Then turn the processor on again, for exactly 30 seconds and stop.
Get a large glass or ceramic bowl and lightly coat the whole inside with some Olive Oil. Place the dough in the bowl and move it around so it gets coated completely with olive oil. If you need it, add a bit more olive oil.
Cover the bowl with plastic wrap, and leave the dough to rise for one hour, in a draft-space. Usually somewhere on the kitchen counter is fine.
After one hour to 1 hour & 15 minutes, your dough should have risen to double its original size. The dough is ready ro roll out and make pizza.
PIZZA TOPPING :
A jar of Italian Passata di Pomodoro (Tomato Sauce)
Olive Oil
Sea Salt
½ pound whole milk Mozzarella Cheese (Polly-O)
¼ cup grated Pecorino Cheese
8 Basil Leaves, torn by hand
Note : Passata di Pomodoro is puree of Italian Tomatoes, aka Tomato Sauce. I recommend getting the absolute best quality Italian product like, Mutti, or anything labeled San Marzano for best results.
MAKING THE PIZZA
You will need a half sheet pan (16.5” x 11.5” ) to make the Pizza.
Turn your oven on to 400 degrees.
Place 2 tablespoons of Olive Oil in the sheet-pan, and spread with your fingers so the whole bottom surface of the pan has a thin coat of oil.
Remove your dough from the bowl and place it in the center of the sheet-pan. Push the dough down with your hand, and push and stretch the dough until it forms into the size of the pan, and is completely covering the bottom of the pan.
Cover with plastic wrap and let the dough rest inside the pan for 10 minutes.
Take a spoon and spread enough of the tomato passata (tomato sauce) over most of the pizza dough, leaving a half inch around all sides without tomato, as a border that pizzas always have.
Drizzle a couple tablespoons of Olive Oil over the pizza. Sprinkle a little Salt over the whole pizza.
Sprinkle the grated Pecorino Romano Cheese evenly over the whole pizza.
Evenly spread all the torn Basil over the pizza.
Then evenly spread shredded mozzarella evenly over the pie. Don’t over do it with the cheese. There should be spots where there is just tomato and no cheese over it. You don’t want the cheese to completely cover the pied or it will be out of balance.
Place the Pizza in the oven and bake for about 16 to 20 minutes, until the crust looks nicely browned. Serve and enjoy.
Note : Naturally you can add other toppings to this basic tomato pizza, such as Pepperoni, Sausage, or Mushrooms, whatever you like.
You can make tasty basic focaccia by not adding the tomato and cheese as the toppings on the dough. Instead, add a little more olive oil, some extra Kosher or Sea Salt sprinkled on top. Then add some chopped fresh Rosemary on top, throw it in the oven and bake, and you’ll have some tasty Rosemary Focaccia.
This RECIPE was EXCERPTED from POSITANO The AMALFI COAST COOKBOOK / Travel Guide by Daniel Bellino Zwicke who says “HAPPY NATIONAL PIZZA DAY to ALL”
POSITANO The AMALFI COAST COOKBOOK is Available on AMAZON.com
“Enjoy The Recipe, Enjoy the PIZZA, Enjoy the BOOK .
EVERYTHING .com 
