Pizza Di Rotelle Recipes

PIZZA DI SPAGHETTI

Steps:

• In a large bowl, beat eggs, milk and Parmesan. Season with salt and pepper. Add leftover spaghetti and combine well.
• In a large 10-inch non-stick skillet, heat extra-virgin olive oil over medium heat. Add spaghetti and egg mixture, spreading evenly and pressing down in pan. Cook until golden brown, about 8 minutes. Carefully invert onto plate, add a little more oil to the pan, and slide mixure back into skillet and cook the other side for 6 minutes. Turn out onto serving platter and cut into wedges and serve warm.
• In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together. Cook until al dente, about 8 to 10 minutes.
• In a large saute pan, heat oil. When almost smoking, add olives and red pepper flakes. Saute for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.
• Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

GATEAU DI PATATE

Steps:

• Preheat the oven to 375 degrees F. Butter the inside of a 9-inch spring form pan with 1 teaspoon of the butter. Sprinkle in 2 tablespoons of the breadcrumbs and rotate the pan to coat the bottom and the sides completely. Set aside.
• Put the potatoes and garlic in a large saucepan and cover with cold water. Season the water well with salt and 2 tablespoons butter and bring to a boil over high heat. Simmer until cooked through and easily pierced with the tip of knife, about 15 minutes. Drain well.
• In a small saucepan over medium heat, melt the remaining stick of butter. In a large bowl combine the melted butter, sour cream, 1 cup Parmigiano Reggiano and 3/4 teaspoon salt. Mix well with a rubber spatula.
• Using a ricer, rice the cooked potatoes over the sour cream mixture. Use the rubber spatula to combine well. Add the beaten eggs and stir to combine. Scoop half of the mixture into the prepared pan. Sprinkle the finocchiona evenly over potato mixture and top with the provolone. Scoop the remaining potato mixture on top and spread evenly. Sprinkle with the remaining 2 tablespoons bread crumbs, 1/2 cup Parmigiano Reggiano and top with the remaining 5 teaspoons of butter. Bake until hot all the way through and golden brown on top, about 45 minutes. Allow the gateau to rest for 15 minutes before unmolding and serving.