Bianco Red Recipes

ITALIAN PIZZA BIANCA/WHITE

Italian Pizza Bianca/White image

This White Pizza Recipe also known as Pizza Bianca, an easy tasty pizza made with pancetta, mozzarella, parmesan flakes and arugula.

Provided by Rosemary Molloy

Time 25m

Number Of Ingredients 6

Ingredients

1 pizza crust (homemade or store bought)
3/4 cup pancetta (chopped)
1 cup firm mozzarella (shredded)
1-2 tablespoons flaked fresh parmesan cheese (flake with a potato peeler)
1 cup fresh arugula ( if the leaves are large cut in half)
1-2 tablespoons olive oil

Steps:

Pre-heat oven to 425-450F (225-250C). Lightly oil a 12 inch pizza pan (30 cm).
Prepare your pizza dough, whether you are making Homemade or store bought. Place the dough on a pizza pan or even a cookie sheet will work, stretch the dough to form your desired shape, top with the cubed pancetta and a drizzle of olive oil, and bake for approximately 10-12 minutes or until crust is golden and baked.
Remove the pizza from the oven and top with the shredded mozzarella cheese, bake for approximately 3 minutes or until the cheese has melted. Remove from the oven, top with arugula (rocket) and sprinkle with flakes of parmesan. Serve while hot. Enjoy!

Nutrition Facts : Calories 328 kcal, Carbohydrate 47 g, Protein 17 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 7 mg, Sodium 955 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

BIANCO RED

Bianco Red image

Provided by Food Network

Categories main-dish

Time 5h15m

Yield 10 to 12 servings

Number Of Ingredients 17

Ingredients

1 1/2 pounds ground beef
1 1/2 pounds Italian sausage
1 tablespoon butter
2 tablespoons olive oil
1 small onion, chopped
4 cloves garlic, minced
16 ounces tomato sauce
6 ounces tomato paste
1/2 small carrot, grated
2 teaspoons dried oregano
1 bay leaf
1 rib celery, cut in half
6 large mushrooms
2 to 3 tablespoons Italian seasoning
2 cups red wine
2 to 3 pounds pasta, cooked to al dente when sauce is ready
Grated Parmesan, optional

Steps:

Heat a large skillet over medium-high heat. Add ground beef and sausage and cook until both are browned. Set aside. Heat butter and olive oil in a stock pot over medium heat. Add onion and garlic and saute until softened; do not let brown. Add tomato sauce and paste. Add 44 ounces of water (2 cans each of the tomato sauce and paste filled with water). Stir and then add all remaining ingredients except pasta and cheese. Add the browned meats. Stir to combine and bring to a very low simmer, lowering the heat as needed. Simmer very slowly for 3 to 4 hours, checking the taste occasionally and adjusting seasoning accordingly. (The long cooking time is critical). When sauce has reduced substantially and thickened considerably, remove celery and bay leaf. Serve over cooked pasta and top with Parmesan, if desired.

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