SICILIAN RICOTTA CHEESECAKE - Torta di Ricotta

Ricotta cheesecakes are easy to make and they are so very delicious. This one has a graham cracker crust on the bottom and partially up the sides. I found a box of graham cracker crumbs in the supermarket. This saved me from crushing them in my food processor. It's always nice to save a step if you can.

1½ cups graham cracker crumbs or about 20 graham crackers, finely crushed

½ cup melted unsalted butter

32 ounces whole milk ricotta cheese

4 large eggs

½ cup all-purpose flour

1 cup granulated sugar

¼ t sea salt

Grated zest of 1 large organic or carefully washed orange

1 T orange juice

1 t pure vanilla extract

Preheat oven to 325 degrees F.

Mix together the graham cracker crumbs with the butter.

Firmly press graham cracker crumbs into the bottom and about 1 inch up the sides of an 8-inch springform pan.

In a large bowl, mix together the ricotta and eggs.

Mix in the flour, sugar, salt, zest, juice, and vanilla extract.

Mix until completely combined.

Pour batter into pan and place on a baking sheet or pizza pan.

Place in center of the oven and bake for 1 hour 15 minutes.

Turn oven off and let cheesecake sit in the oven for another 15 to 20 minutes, until firm throughout.

Let cool on the counter, and then refrigerate for 2 hours to set.

Remove from springform pan to a cake plate and decorate with confectioners’ sugar.

Serves 6 to 8

PEPPERONI PIZZA

Pizza Dough

¾ cup warm water

2 t active dry yeast

2 cups bread flour or all-purpose flour

½ t sea salt

Pour half of the warm water into the bowl of a stand mixer.  Add the yeast and let proof for 10 minutes, until creamy and bubbly.

Add 1 cup of the flour and using a spoon, mix together.  Add the rest of the warm water, flour and salt.  Hook up the bowl with the hook attachment and mix until dough forms a ball.

Adding a little more flour if needed.

Remove from bowl and form into a smooth ball. 

Place in an oiled bowl, cover with plastic wrap or a damp clean tea towel and place ion a warm spot until dough doubles in size, about 2 hours.

Pizza Sauce

1 T olive oil

2 cloves garlic, minced or pressed

1 (28-oz) can crushed San Marzano tomatoes (or the best peeled tomatoes you can find)

1 t sugar

1 t sea salt

½ t fine black pepper

2 t dried Italian seasoning or 1 t dried basil and 1 t dried oregano

In a saucepan, heat the oil over medium heat. 

Add the garlic and cook a minute.

Add the crushed tomatoes, sugar, salt, pepper, and herbs.

Simmer for 30 minutes.  Set aside to cool

Toppings

¼ cup grated Parmigiano-Reggiano cheese

1 bag pepperoni

16 oz ball of fresh mozzarella, torn into small pieces

Olive oil

½ t red pepper flakes, optional

Lightly oil the center of a half sheet pan (13-by-18-inches).  

Put the pizza dough in the pan and gently stretch it to fit so the dough reaches the corners.

If the dough seems temperamental, let it rest 10 minutes.

Preheat oven to 450 degrees F.

Scatter half of the grated cheese over the dough.

Spread some of the Pizza Sauce over the dough, except for the edges.

Add the pepperoni, scatter on the mozzarella cheese, drizzle with some olive oil and red pepper flakes, if using.

Place pizza in center of oven and bake for 10 minutes.

Rotate pan and bake another 8 to 10 minutes.

Place on a cutting board and cut into squares.

12 servings

ITALIAN-STALLION GRINDER

This grinder is the Italian-American version of a French dip. This is one hearty sandwich or "manwich." I roasted a 4 pound Black Angus piece of beef the day before and saved the natural juice. The next day I made the eggplant slices, sliced the roast beef and heated up the natural juice. 

1 eggplant, peeled and sliced ¼-inch thick

1 loaf crusty Italian bread

4 thin slices fresh mozzarella cheese

2 thin slices provolone cheese

Roasted red bell peppers

8 oz medium-rare roast beef, thinly sliced (enough for 2 sandwiches)

Natural beef juice

Prepare roasted eggplant according to my Eggplant Parmigiana recipe.

Cut the bread in half to get two pieces, each about 6 inches long. Then slice the pieces lengthwise to make sandwich rolls.

Place 2 slices of roasted eggplant on the bottom half of each sandwich roll.

Top with 2 slices of mozzarella cheese and 1 slice of provolone cheese.

Add a layer of roasted red bell peppers and top with a generous amount of roast beef.

Place sandwiches on a baking sheet and bake in a 350 F degree F oven for 10 minutes, just to heat the sandwich.

Cut in half and serve with a small bowl of natural beef juice from the roast (au jus).


Makes 2 sandwiches

SPAGHETTI, PIRATE STYLE - Spaghetti alla Bucaniera

The Amalfi Coast is a stretch of coastline on the Sorrentine Peninsula in the Province of Salerno in southern Italy. Very ripe little tomatoes called pendolini (little hanging ones) are used in making fresh sauces. This pasta dish reminds me of the one I had in the small town of Praiano at the ristorante “Il Pirata” sitting above the emerald water of the Marina di Praia. This is very important: read through the recipe and have everything chopped and set aside, ready to add to the skillet. If you love seafood with pasta, this recipe is for you! You can choose any type of shellfish that you like...frutti di mare del giorno.

10 fresh mussels

½ lb small fresh clams

6 T extra-light olive oil or avocado oil, divided

½ lb medium or large shrimp, peeled and deveined, tails left on

1 large shallot, diced

2 cloves garlic, thinly sliced

1 to 2 t red pepper flakes

½ cup dry white wine

2 cups cherry tomatoes, cut in half

Sea salt and freshly ground black pepper

½ lb spaghetti or linguine

½ lb squid, cleaned and cut into ½-inch rings, including tentacles

1 bunch arugula, coarsely chopped

If using wild mussels, remove the beards with a pair of “kitchen only” needle-nose pliers.

Scrub the mussels and clams with a brush under cold running water.

In a large skillet big enough to hold the pasta and sauce, heat half of the oil over medium heat.

Add the shrimp and sauté until the shrimp are pink about 3 to 4 minutes.

Using a slotted spoon, transfer to a bowl and set aside.

Add the remaining oil to the skillet and sauté the shallot for 3 minutes, or until soft.

Add the garlic and red pepper flakes and cook for another minute.

Add the white wine and tomatoes and simmer for 3 more minutes.

Season to taste with salt and pepper. Turn off heat and set aside.

In a medium saucepan fitted with a lid, add 1-inch of water and bring to a boil.

Add the mussels and clams, cover and cook over medium heat for 4 to 5 minutes, or until they open. Scoop the mussels and clams out of the pot with a large slotted spoon into a bowl (save the liquid), discarding any that failed to open. Cover with a plate to keep warm.

In the meantime, boil the pasta in salted water for about 7 to 8 minutes, until al dente.

Drain and set aside, saving about ½ cup of the pasta water to add to the sauce, if needed.

Add about ¼ cup of the shellfish water to the sauce in the skillet and cook another minute.

Add the squid and cook another 2 minutes and then add the arugula.

Add the drained pasta to the sauce and mix, adding the pasta water.

Divide between 2 warm pasta bowls, leaving a little sauce and juice in the skillet.

Arrange the shrimp, mussels, and clams around each bowl and pour the sauce and juice on top.

Drizzle with a little extra-virgin olive oil and serve.

Serves 2

PEAR TART - Crostata di Pere

 Mascarpone is a creamy Italian cheese made from cow’s milk. The cows are fed special grasses filled with herbs and flowers so they produce milk that is perfect for making this cheese. Mascarpone cheese can be found in grocery stores in 8-ounce (250-ml) containers.

1 ¼ cups pastry or all-purpose flour

¼ cup granulated sugar

1 t finely grated lemon zest

Pinch of sea salt

4 T cold unsalted butter (½ stick), cut into pieces

1 large egg yolk

¼ cup cold cream or half-and-half (half cream)

Place the flour, sugar, lemon juice, and salt in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine.

Add the butter and pulse a few more seconds.

In a medium bowl, whisk the egg yolk and cream until combined.

With the motor running, pour the egg yolk mixture down the feed tube of the food processor and pulse just until the dough comes together.

Turn out onto a large piece of plastic wrap. Wrap up, flattening and forming the dough into a disc. Chill for 30 minutes.

Preheat oven to 375 F degrees.

Lightly dust your work surface with flour and roll the pastry out to fit a 9-inch removable-bottom tart pan. Press the dough carefully up the sides, then roll off overhang with your rolling pin and remove.

Cut a round piece of parchment paper, to fit in the bottom and up the sides of the dough. Place over the dough and add about 2 cups pie weights or dried beans on top of the parchment paper. 

Bake the crust for 20 minutes.

Let cool slightly and remove paper and weights.

Mascarpone Cheese Filling

¾ cup mascarpone cheese, room temperature

¼ cup granulated sugar

1 large egg

½ t pure vanilla extract

1 T all-purpose flour

In a medium bowl, stir together the mascarpone cheese, sugar, egg, vanilla, and flour until well combined. Pour into the cooled tart shell and smooth the surface.

3 medium-size ripe Anjou or Bosc pears

¼ cup unsalted hazelnuts, chopped

2 T granulated sugar

3 T apricot jelly

2 T Calvados or peach brandy

Preheat oven to 325 F degrees.

Peel and cut the pears in half and remove the core with a melon baller or a spoon.

Arrange in the tart shell with the narrower ends pointing towards the center.

If necessary, trim the pears to fit into the tart.

Scatter the hazelnuts over the pears and sprinkle the sugar on top.

Place on a baking sheet and bake for 55 to 60 minutes, until golden and the pears are soft.

Heat the apricot jelly in a small saucepan, or microwave it just until warm.

Turn off heat and add the Calvados or peach brandy and mix to combine.

Brush over the pears.

Serve warm or at room temperature.
Cut each slice with a half pear on top.

Serves 6

BIG MAMMA (TERESA LAPETINA) AND HER SON, DANTE (DONDY)

 

PHILLY CHEESE STEAK SANDWICHES

There has always been the debate over the type of cheese used on a Philly Cheese Steak.  The three popular cheeses are Provolone, Swiss, White American, and the one I would never use - Cheez Whiz.  Cheez Whiz was introduced because of convenience.  I would say that the Provolone is my favorite cheese to use, but love all three.  

1 lb boneless Rib Eye Steak or New York Strip

½ t onion powder

½ t garlic powder

2 t avocado oil or other high smoke point oil

Sea salt and finely ground black pepper

Place steak in the freezer for about 2 hours. 

Slice the steak as thin as you possibly can with a sharp knife and then chop the meat.

Place in a bowl with the above ingredients, toss to combine, and refrigerate for one hour, while caramelizing the onions.

1 large yellow onion, cut in half and thinly sliced

1 T extra-virgin olive oil

8 thin slices Provolone cheese, divided

1 o 2 T mayonnaise

2 Hoagie Rolls 

In a large cast-iron skillet, sauté onion in oil over low heat for about 15 minutes, stirring often, until soft.  

Chop up 4 slices of the Provolone cheese and set aside.

Spoon onions into a bowl set aside. 

In the same skillet cook steak on high heat for about 3 or 4 minutes, until brown.

Season to taste with salt and pepper.

Add the onions back to the skillet with the steak and add chopped cheese.  Mix well in skillet.

Open rolls and place under a broiler for just a couple of minutes to brown. Be careful not to burn. Spread both sides of rolls with mayonnaise.

Divide the steak mixture between the 2 rolls, then top with the rest of the cheese slices.  

Heat under broiler for about one minute, or until cheese is melted but not burned.

Serves 2