Simplicity is key with Sicilian cuisine and Chef Michael Bonacini of Gusto TV’s ‘Bonacini’s Italy’ explores just how the region balances simplicity with intensity through flavourful dishes. For dolce, Michael combines spicy with sweet through his tender Spiced Chocolate Cookies (Rame di Napoli). Clove and cinnamon provide the spice, while a glaze of apricot jam, dark chocolate and toasty pistachios rounds out these delicate cookies.

Yields 16

gustotv.com/recipes

INGREDIENTS
Cookie:
2 ¼ cups (540 ml) all-purpose flour
½ cup (120 ml) sugar
3 tablespoons (45 ml) cocoa powder
½ teaspoon (2.5 ml) ground cloves
¾ teaspoon (3.75 ml) ground cinnamon
½ teaspoon (2.5 ml) salt
1 ½ tablespoons (22 ml) baking powder
2 large eggs
5 tablespoons (75 ml) unsalted butter, room temperature
½ tablespoon (7.5 ml) honey
1 orange, zest
2/3 cup (160 ml) milk

Glaze:
½ cup (120 ml) apricot jam
14 ounces (397 g) dark chocolate, broken into pieces
4 ½ tablespoons (68 ml) unsalted butter
3/4 cup (180 ml) chopped pistachios, toasted

INSTRUCTIONS
Preheat oven to 350 F (175 C).

In a large bowl, combine flour, sugar, cocoa powder, cloves, cinnamon, salt, and baking powder.

Add eggs, butter, honey, zest, and milk and mix with a hand mixer until a uniform, slightly sticky batter forms.

Using a 1 ounce (30 ml) ice cream scoop, scoop batter onto a parchment paper-lined baking sheet. Bake for 10 minutes, until the cookie has darkened in colour, but it still soft.

Remove from oven and let cool.

Place the apricot jam in a small bowl, then brush each cookie with a thin layer of jam.

In a bain marie, melt the dark chocolate and butter until glassy and smooth, then remove from heat.

Flip a cookie over and dip in chocolate until the entire top is coated, then place dipped side up on cookie sheet. Sprinkle with a generous amount of pistachios. Repeat until all cookies are glazed and garnished with pistachios.

Leave to dry, then serve.

Spiced Chocolate Cake is a decadent dessert. Chef Michael Bonacini bakes a rich, dense chocolate cake filled with spices and nuts called Pam[n]pepato.

Yield 1 Cake

gustotv.com/recipes

INGREDIENTS
2 cups (470 ml) flour
½ cup (120 ml) cocoa powder
1 teaspoon (5 ml) cinnamon
½ teaspoon (2.5 ml) nutmeg
¼ teaspoon (1 ml) ground cloves
½ teaspoon (2.5 ml) salt
1 cup (240 ml) sugar
1 cup (240 ml) honey
2 cups (470 ml) melted dark chocolate
2 cups (470 ml) roasted, mixed nuts
¾ cup (180 ml) chopped candied orange peel
Zest of one lemon
1 ½ cups (350 ml) melted dark chocolate, to cover

INSTRUCTIONS
Preheat oven to 325 F (160 C).

Add flour, cocoa powder, cinnamon, nutmeg, cloves, and salt to a bowl and whisk to combine.

In a separate bowl, mix together sugar, honey, and melted dark chocolate. Add wet ingredients to dry and fold until fully combined.

Add nuts, candied orange peel, and zest of one lemon and fold to incorporate. Add a small amount of room temperature water if more moisture is needed.

Turn batter out onto a clean surface and shape into a dome. Place shaped dough on parchment-paper covered baking sheet and bake for 25-30 minutes or until cooked through.

Set aside on a wire rack to cool slightly before glazing with melted chocolate.

Allow to cool fully before slicing—it’s even better when left overnight!

Chickpea Poundcake recipe from Pati’s Mexican Table Season 8, Episode 12 “Home Cooking Sinaloa Style”

Serves 10-12

patijinich.com

INGREDIENTS
For the poundcake:
1 cup (2 sticks) unsalted butter plus more for greasing the pan
1 cup granulated sugar
1/2 teaspoon ground canela or true cinnamon
6 eggs separated into yolks and whites
1 cup cooked chickpeas rinsed and pureed*
1/2 cup all-purpose flour plus more to flour cake pan
2 teaspoons baking powder
Pinch kosher or sea salt

For the banana and whipped cream topping:
1 cup heavy whipping cream
5 tablespoons confectioners’ sugar divided
1/2 teaspoon ground canela or true cinnamon
2 tablespoons unsalted butter
2 bananas peeled and sliced into thick rounds

INSTRUCTIONS
To make the poundcake:
Set a rack in the middle of the oven and preheat to 350°Line a 9-inch round cake pan with parchment paper, then grease the bottom and sides with butter and sprinkle with flour, shaking off any excess flour.

In the bowl of a mixer set with the paddle attachment, beat the butter on medium speed until soft and creamy, a couple minutes. Incorporate the sugar and cinnamon and continue beating until well mixed and fluffy, a few minutes more. Add the egg yolks and pureed chickpeas and continue beating.

In a small bowl, combine the flour, baking powder, and salt. Add into the mixer and continue beating until well incorporated and you have a homogenous batter.

In another bowl, whisk the egg whites until they hold stiff peaks, or do it in the mixer in a clean bowl using the whisk attachment. Fold the egg whites into the chickpea batter gently, until completely incorporated.

Pour into the prepared cake pan and bake for 30 to 35 minutes, until a toothpick inserted into the middle comes out moist but not wet. Cool for at least 10 minutes before removing from the pan. Invert from the cake pan onto a plate, then invert from the plate onto a platter so the cake is right side up.

To make the banana and whipped cream topping:
Whip the heavy whipping cream along with the 3 tablespoons confectioners’ sugar until it holds stiff peaks.

In a small bowl, combine the 2 remaining tablespoons confectioners’ sugar with the cinnamon.

Melt the butter in a large nonstick skillet over medium-high heat. Add the banana slices and cook on one side until caramelized and brown, about 2 minutes. Flip and brown on the other side. Keep warm until ready to serve.

Serve a slice of cake with the browned bananas and a dollop of the whipped cream. Shake the cinnamon and confectioners’ sugar mixture on top using a small sieve or fine-mesh strainer to sprinkle evenly.

*Note: When rinsing the chickpeas, remove as much of the outer skin as possible, as this creates a smoother puree.

This anelletti al forno recipe is primo Sicilian comfort food: cheesy baked pasta coated in rich, meaty ragù. The dish is adaptable, so feel free to make substitutions. Asparagus, mushrooms, or cubed cooked potatoes can be swapped in for the vegetables, while ground poultry makes a fine replacement for the meat.

Serves 6-8

saveur.com

INGREDIENTS
2 Tbsp. extra-virgin olive oil or lard, plus more for greasing
1 medium carrot, peeled and finely chopped
1 medium celery stalk, finely chopped
½ medium onion, finely chopped
Sea salt and freshly ground black pepper
8 oz. ground beef
8 oz. ground pork
½ cup dry red wine
½ tsp. ground cinnamon
Pinch finely grated nutmeg
1½ (28-oz.) cans whole peeled tomatoes, tomatoes coarsely chopped, juice reserved
¾ cup peas, frozen or fresh
1 medium eggplant (12 oz.), cut into ½-in. cubes
Vegetable oil, for frying
2 Tbsp. bread crumbs
2 lb. dried anelletti, or other small pasta
4 large hard-boiled eggs, coarsely chopped
One 6-oz. slice deli ham, cut into ¼-in. cubes
12 oz. primosale or provolone cheese, cut into ¼-in. cubes
½ cup finely grated caciocavallo or Pecorino Romano cheese

INSTRUCTIONS
To a large pot set over medium heat, add the olive oil, carrot, celery, and onion and season with salt. Cook, stirring occasionally, until the vegetables are soft but not beginning to brown, about 20 minutes.

Add the beef and pork, season generously with salt and black pepper, and turn the heat to medium-high. Cook, using a spoon to break up any large chunks, until browned, 5–8 minutes. Add the wine and stir, scraping up any browned bits from the bottom of the pot, and cook until most of the liquid has evaporated, about 6 minutes. Stir in the cinnamon and nutmeg, then add the tomatoes and their juices and bring to a simmer. Turn the heat to low, partially cover, and cook at a bare simmer until the meat is very tender and the sauce has thickened, about 2 hours. Stir in the peas and season with salt and black pepper.

While the ragù cooks, place the eggplant in a colander in the sink. Sprinkle generously with salt and toss to coat. Place a plate atop the eggplant and top it with a heavy jar, then set aside to drain for 1 hour.

Into a deep skillet set over medium-high heat, pour 1 inch of vegetable oil. When it’s shimmering but not yet smoking, add enough eggplant to fit in a single layer without crowding the pan and fry, stirring and turning the eggplant occasionally, until deep golden brown, 8–10 minutes. Transfer to a paper-towel-lined plate, then repeat with the remaining eggplant, adding more oil as needed.

Position a rack in the center of the oven and preheat to 350°F. Oil a 9-by-13-inch baking dish, then add the bread crumbs and shake to coat the pan (shake out any leftover crumbs and reserve); set aside.

Bring a large pot of generously salted water to a boil, then add the pasta and cook until al dente, about 8 minutes. Drain, then transfer back to the pot and stir in 4 cups of the ragù (reserve any left over for another use).

Spoon half of the pasta into the baking dish, then top evenly with the eggs, ham, half of the primosale, and half of the caciocavallo. Top with the remaining pasta, spread it in an even layer, and sprinkle with the remaining primosale, caciocavallo, and (if any remain) breadcrumbs.

Bake until the cheese is melted about 30 minutes. Set aside for at least 15 minutes before serving

Baked Spanish Rice with Chorizo, Chickpeas, and Raisins conjures up the flavors of Moorish Spain with arroz al horno, a foolproof one-pot main that starts on the stove and finishes in the oven.

Paella gets so much attention that it eclipses Spain’s other, equally worthy, rice dishes—like this one-pot arroz al horno, or baked rice with chickpeas. The dish is primo Valencian comfort food, and I love its Moorish undertones (saffron! cinnamon! dried fruit!)—a reminder that Arabs brought rice to the Iberian Peninsula in the 7th century.

Serves 4

saveur.com

INGREDIENTS
¼ cup plus 1 Tbsp. extra-virgin olive oil, divided
2½ lb. Spanish-style chorizo, sliced ¾-in. thick
6 garlic cloves, thinly sliced
2 medium yellow onions, finely chopped
1 large red bell pepper, seeded and coarsely chopped (1 cup)
1 Tbsp. red pepper paste, such as choricero, ñora, or ají panca, or 1 tsp. sweet (unsmoked) paprika
1 Tbsp. tomato paste
¼ cup dry sherry
3¼ cup chicken or vegetable stock, or water
Pinch cinnamon
Large pinch saffron threads
One 15-oz. can chickpeas, drained (1½ cups)
½ cup raisins
Kosher salt
1½ cups short- or medium-grain rice, such as carnaroli, arborio, or Goya medium-grain (see footnote)
Finely chopped chives, for garnish

INSTRUCTIONS
To a large Dutch oven set over medium-high heat, add 1 tablespoon of the olive oil and enough chorizo to cover the bottom of the pan without overcrowding. Cook, turning once, until crisped on both sides, 5–7 minutes. Transfer to a paper-towel-lined plate, then repeat with any remaining chorizo and set aside. Discard any accumulated fat and return the pot to the stove.

Position a rack in the center of the oven and preheat to 400ºF. To the empty pot, add the remaining olive oil, garlic, onions, and bell pepper and turn the heat to medium. Cook, stirring occasionally, until the mixture is jammy and browned, about 20 minutes (do not rush this step). Stir in the red pepper paste and tomato paste and cook for 5 minutes more. Add the sherry, bring to a boil, then add the stock, cinnamon, saffron, chickpeas, raisins, reserved chorizo, and salt to taste and return to a boil.

Add the rice, bring to a boil again, then bake, uncovered, until the rice is al dente and the liquid is absorbed, 20–25 minutes. Remove from the oven, cover, and let stand until the rice is just tender, about 10 minutes. Sprinkle with the chives and serve hot or warm.

Beer, chocolate, lard and masa harina are critical ingredients – no beans!

[Stock photo]

From Michael Chiarello:

INGREDIENTS
3 pounds beef chuck
Freshly ground black pepper
Gray salt
1/2 teaspoon ground cinnamon, plus 1 teaspoon
1 teaspoon ground cumin, plus 2 teaspoons
2 tablespoons chili powder, plus 2 tablespoons
Masa harina (Mexican corn flour)
1/2 cup extra-virgin olive oil
1/4 cup lard (Manteca)
4 red onions, peeled and minced
6 cloves garlic, minced
4 jalapeno peppers, sliced thin with seeds, stems removed [use chipotle in adobo – watch amount]
1/4 cup tomato paste
2 teaspoons dried oregano
2 to 3 (12-ounce) bottles beer
1 (12-ounce) can diced tomato in juices
1 quart chicken stock
3 (12-ounce) cans black beans
2 ounces bittersweet chocolate, cut into large chunks

INSTRUCTIONS
Cut the chuck into ¾-inch pieces, or, to save time, have your butcher do this for you. Place the chuck in a large bowl. Season liberally with pepper (about 20 turns of the pepper grinder) and grey salt to taste– remember half of this will come off in the pan. Season with 1/2 teaspoon of the cinnamon, 1 teaspoon of the cumin, and 2 tablespoons of the chili powder. Mix this well and coat the meat with the masa harina (this is a ground hominy flour common to Mexican cuisine and easily found in the Mexican food sections of many grocery stores). The flour will thicken the sauce and give it a specific, Mexican taste.

Preheat a cast iron Dutch oven on the stove over medium high heat. Add the olive oil and then the coated meat, spreading it evenly so it covers the bottom of the Dutch oven in 1 layer. Leave it alone, without turning it, so the meat will brown and caramelize. Meanwhile, add the lard. The meat has a lot of moisture in it, so a good amount of steam will come from the pan before it is caramelized. As it browns, slowly turn each piece with tongs. Once all sides are caramelized, remove the meat from the pan with a slotted spoon and place on a cookie sheet to cool, leaving juices in the Dutch oven to saute vegetables. Add the onions and garlic and saute for 5 minutes over medium heat until they start to caramelize and get soft. Add the jalapenos and allow to cook for 2 more minutes until soft. Add the tomato paste. Some of the same spices as were used on the meat will be used in the sauce. Add the remaining 2 teaspoons of the cumin, 1 teaspoon of the cinnamon, the oregano, and 2 heaping tablespoons of the chili powder. Add beer. Stir to incorporate everything. Add diced tomatoes, and stir. Then add the reserved meat. Add chicken stock. Simmer for 1 1/2 hours until meat is wonderfully tender. Strain juice from the black beans, add the beans to the chili pot and bring up to simmer. Then add chunks of bittersweet chocolate. Stir until it melts. Serve immediately or store in the refrigerator for 2 to 3 days

This warm sweet potato salad from Deliciously Ella makes eating peanut butter everyday easy. Add optional chopped radicchio, for crunch.

Serves 4 as a side

food52.com

INGREDIENTS
For the Salad:
2 large sweet potatoes, peeled and cut into small cubes
2 tablespoons olive oil
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground cumin
1 handful of parsley, chopped
1 1/2 ounces dates, pitted and chopped
1 tablespoon (heaped) black sesame seeds (white sesame seeds also work—you’ll just need to toast them)
Salt and pepper to taste
1 handful of peanuts, chopped and toasted, for serving (optional)
1 handful chopped radicchio for serving (optional)

For the Dressing:
2 tablespoons date syrup or maple syrup
2 tablespoons sesame oil
2 tablespoons smooth peanut butter
1 lemon, juiced (you’ll use the juice)

INSTRUCTIONS
Preheat the oven to 450°F.

Place the sweet potatoes in a large baking tray and drizzle with the olive oil, add the spices and some salt and pepper and mix well, ensuring everything gets coated. Bake in the oven for 45-50 minutes, until they’re really soft.

While the sweet potatoes are cooking, make the dressing, whisking everything with some salt until smooth.

Next, place the parsley and dates in a large bowl with the sesame seeds. Once the sweet potatoes are cooked, add them to the bowl with the dressing and mix everything together. Sprinkle with toasted peanuts, if using, serve and enjoy.

This Mediterranean-inspired Moroccan Bean Soup is a quick-fix but hardy meatless soup filled with beautiful, fragrant flavors. It’s a healthy one-pot meal, cooked in 20 minutes, that can be served with poached eggs or even chicken, lamb, or beef for additional protein.

Serves 4

31daily.com

INGREDIENTS
2 tbsp olive oil
1 medium onion, chopped
3 carrots, chopped
2 celery ribs, chopped
3 garlic cloves, chopped
1 tsp ground ginger
1 tsp sea salt
½ tsp ground turmeric
½ tsp ground cumin
½ tsp ground cinnamon
4 to 5 cups water
15-ounce can tomatoes, diced
½ cup dried green lentils
15-ounce can chickpeas, drained
2 (15-ounce) cans butter or cannellini beans or Fava beans
Fresh cilantro or parsley to garnish

INSTRUCTIONS
Heat oil in a large saucepan or medium-sized Dutch oven. Sauté the onion, carrots, and celery until tender. Stir in the garlic and cook for another minute.

Add turmeric, cumin, cinnamon, and ginger; stir and cook for a few seconds or until fragrant. Then stir the water, tomatoes, dry lentils, chickpeas, and fava beans (or bean of choice). Season with salt and pepper and bring to a simmer. Continue to cook for about 20 minutes, or until the lentils are cooked through. Add additional water if necessary.

To make it a heartier meal, serve with poached eggs on top or with added cooked chicken, beef, or lamb. Top with fresh cilantro or parsley.

With its rich, savory filling and sweet pastry, this pizza rustica uses the best of local ingredients: ricotta, made from rich cow’s milk; spicy salami, which every farmer prepares himself; and basil, a staple of the family garden.

Enjoy other versions.

From Food & Wine 1999:

INGREDIENTS
2 ¼ cups all-purpose flour
¼ cup plus 2 tablespoons sugar
2 large eggs
2 large egg yolks
¼ cup extra-virgin olive oil
FILLING:
½ lb. ricotta cheese
½ lb. mozzarella cheese, grated (about 2 cups)
⅓ cup freshly grated Parmigiano-Reggiano cheese
5 ounces spicy salami, cut into 1/3-inch dice
3 large egg yolks
½ cup coarsely chopped basil
½ teaspoon salt
1 large egg white, beaten with 1 teaspoon water, for glazing

INSTRUCTIONS
1. MAKE THE DOUGH: Pour the flour onto a work surface and make a well in the center. Add the sugar, eggs, egg yolks and oil to the well and blend together with a fork. Gradually incorporate the flour into the well until a dough forms. Gently knead the dough until smooth, cover with plastic wrap and refrigerate for 1 hour or overnight.

2. Roll out two-thirds of the dough between 2 sheets of parchment or wax paper to a 14-inch round about 1/8 inch thick. Transfer the pastry to a 9-inch springform pan; it should reach about two-thirds of the way up the side of the pan. Roll out the remaining third of the dough between 2 sheets of parchment to a 9-inch round about 1/8 inch thick. Refrigerate the dough until chilled.

3. MAKE THE FILLING: Preheat the oven to 350°. In a bowl, combine the ricotta, mozzarella, Parmigiano-Reggiano, salami and egg yolks. Stir in the basil and salt. Spread the filling evenly in the pastry-lined pan. Brush the rim of the dough with some of the egg glaze and set the dough round on top; press the edge down firmly to seal and brush the top evenly with more egg glaze.

4. Set the springform pan on a baking sheet and bake in the center of the oven for about 1 hour, or until the crust is golden. Remove from the oven and let cool on a rack for 15 minutes.

5. Remove the side of the pan and let the pizza cool completely. Using a metal spatula, carefully transfer the pizza to a plate. Cut into wedges and serve warm or at room temperature.

MAKE AHEAD The baked pizza can be refrigerated overnight. Rewarm in a 350° oven for about 30 minutes before cutting into wedges and serving.

= = =

Mario Batali:

2-½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
¼ cup extra virgin olive oil
9 to 10 tablespoons water (ie, enough water to bring dough together)
1 egg plus 1 egg
½ lb. Prosciutto, cut into 1/4-inch dice
½ lb. Prosciutto Cotto, cut into 1/4-inch dice or smoked ham
½ lb. fresh mozzarella, cut into 1/4-inch dice
½ lb. fresh Ricotta
½ cup sundried tomatoes, drained of oil and julienned
¼ cup grated Pecorino or romano
3 eggs
½ teaspoon cinnamon
½ teaspoon freshly grated nutmeg

Preheat oven to 375 F and place baking stone in center.

For Pizza Dough:

In a large mixing bowl, place flour, baking powder, sugar, salt and olive oil. Stir together with whisk until texture is like that of coarse meal. Add egg and water and mix well and forcefully with hands. Make sure dough sticks together. If too dry, add more water. Place on to floured work surface and knead like bread for 5 minutes. Cover and let rest 10 minute.

For Filling:

Place all ingredients in a large mixing bowl and mix well with hands.

TO ASSEMBLE:

Cut 1/4 dough off and set aside. Force fingers of both hands on top of larger piece on a floured surface and press out into a circle. Flip over and continue pressing. Roll out to a 12 to 14-inch circle and place on a pizza board, which is lightly dusted with semolina. Spread filling in center to within 3 inches of edge. Roll remaining dough into a thinner piece 10-inches in diameter and place over filling. Brush outer edge and top of center disk with cool water and fold outer edges inwards to meet center piece and cover the perimeter. Beat remaining egg and brush entire top. Score top with sharp knife in 5 places. Slide on to stone in oven and bake for 30 minutes or so, until crust is dark golden brown. Remove and let rest 5 minutes before serving.

There’s enough filling for 2 pizzas.

Filling for 1 pie:
1/2 lb ricotta
1/2 lb mozzarella, grated
1/3 c grated Parmigiano
5 oz spicy salami, cut into 1/3 inch dice
3 lg egg yolks
1/2 c coarsely chopped basil
1/2 tsp salt.

Combine cheeses meat and eggs together, stir in basil & salt. Substitute meat with anything, may add sun-dried tomatoes.

= = =

From Giada de Laurentiis:

2 tablespoons olive oil
8 ounces hot Italian sausage, casings removed
1 teaspoon minced garlic
2 bunches (12-ounce) fresh spinach, stemmed, coarsely chopped (about 12 cups), or 1 (10-ounce) package frozen cut-leaf spinach, thawed and drained
1 (15-ounce) container whole milk ricotta
12 ounces mozzarella cheese, shredded
⅓ cup plus 2 tablespoons freshly grated Parmesan
4 ounces thinly sliced prosciutto, coarsely chopped
4 large egg yolks, beaten to blend
Pastry Dough:
3 ½ cups all-purpose flour
¾ cup (1 1/2 sticks) cold unsalted butter, cut into pieces
¼ cup cold solid vegetable shortening, cut into pieces
1 teaspoon salt
3 large eggs, beaten to blend
2 to 4 tablespoons ice water
1 large egg, beaten to blend

Position the rack on the bottom of the oven, and preheat the oven to 375 degrees F.

Heat 1 tablespoon of oil in a heavy large frying pan over medium heat. Add the sausages and saute until golden brown, breaking the sausage into pieces, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Transfer the mixture to a small bowl and set aside to cool.

Meanwhile, heat 1 tablespoon of oil in the same frying pan over medium heat. Add the spinach and cook until the spinach wilts and the juices evaporate, stirring often, about 10 minutes. Cool to room temperature. Squeeze the spinach to drain as much liquid as possible.

Into a large bowl, add egg yolks and beat lightly. Stir in the ricotta, mozzarella, and 1/3 cup of Parmesan cheese. Add the sausage, the spinach and prosciutto to the mixture and stir to combine.

Roll out larger piece of dough on a lightly floured work surface to a 17-inch round. Transfer the dough to a 9-inch springform pan. Trim the dough overhang to 1 inch. Spoon the ricotta mixture into the dough-lined pan. Roll out the remaining piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively. Brush the beaten 1 large egg over the entire pastry top. Sprinkle the remaining 2 tablespoons Parmesan over the top. Bake on the bottom shelf until the crust is golden brown, about 1 hour.

Let stand 15 minutes. Release the pan sides and transfer the pizza to a platter. Cut into wedges and serve.

Pastry Dough:
Blend the flour, the butter, the shortening and salt in a food processor until the mixture resembles coarse meal. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Gather the dough into a ball. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes.

Yield: 2 dough pieces (enough for 1 Pizza Rustica)
Prep Time: 15 minutes
Inactive Prep Time: 30 minutes

= = =

From Giada de Laurentiis – 2nd version:

INGREDIENTS
3 cups all purpose flour
1 cup fine cornmeal or polenta
2 teaspoon kosher salt
1.25 (2 1/2) sticks unsalted butter, cubed and chilled
2/3 cup ice water (plus 1 tablespoon if needed)
For The Filling:
1 tablespoon olive oil
12 ounces hot or mild Italian sausage, casings removed
3 cloves garlic, chopped
1 (10-ounce) package frozen cut-leaf spinach, thawed and drained
½ teaspoon Calabrian chili paste, optional
1 (15-ounce) container whole milk ricotta
12 ounces mozzarella cheese, shredded
1/3 cup Parmesan cheese, plus 2 extra tablespoons, for topping
4 ounces thinly sliced prosciutto, coarsely chopped
4 large egg yolks, beaten to blend
To Assemble:
1 large egg, beaten to blend

To make the crust, to a large bowl add the flour, cornmeal and salt. Use your hand to combine everything together. Add the cold butter and begin quickly working it with your fingers, smearing it slightly to make small streaks of butter with flour and pieces of butter the size of a chickpeas. Do not over work. Add the ice water and stir to combine. When it is just starting to come together, pour the mixture out onto a clean surface and knead the mixture 4 or 5 times to bring it together. Form a flat disk and wrap tightly with plastic wrap. Refrigerate for at least 20 minutes.

Meanwhile, position the rack on the bottom of the oven, and preheat the oven to 375 degrees F. Heat 1 tablespoon of oil in a heavy large frying pan over medium heat. Add the sausage and saute until golden brown, breaking the sausage into pieces, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Transfer the mixture to a small bowl and set aside to cool.

Into a large bowl, add egg yolks and beat lightly. Stir in the ricotta, mozzarella, the Calabrian chili paste if using, and 1/3 cup of Parmesan cheese. Add the sausage, the spinach and prosciutto to the mixture and stir to combine.

Take the refrigerated dough, and cut off about 2/3 of the flat disk for the bottom portion of the crust. Roll the larger piece on a lightly floured work surface to a 17-inch round. Transfer the dough to a 9-inch springform pan. Trim the dough overhang to 1 inch. Spoon the ricotta mixture into the dough-lined pan. Roll out the remaining piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively. Brush the beaten 1 large egg over the entire pastry top. Sprinkle the remaining 2 tablespoons Parmesan over the top. Bake on the bottom shelf until the crust is golden brown, about 1 hour. Let stand 15 minutes. Release the pan sides and transfer the pizza to a platter. Cut into wedges and serve.

= = =

Sip and Feast

INGREDIENTS
For the dough:
3 ½ cups all-purpose flour or 450 grams
2 sticks cold unsalted butter cubed
⅓ cup milk
2 large eggs
1 teaspoon fine sea salt
1 teaspoon sugar
For the filling:
7 large eggs
32 ounces ricotta drained overnight
1 cups Genoa salami cut into ¼-inch cubes
1 cups mortadella cut into ¼-inch cubes
1 cup prosciutto cut into ¼-inch cubes
¾ cup provolone cut into ¼-inch cubes
¾ cup mozzarella cut into ¼-inch cubes
¾ cup Pecorino Romano grated
¼ teaspoon nutmeg
½ teaspoon black pepper
Remaining ingredients:
1 large egg yolk beaten
2 teaspoons water
1 tablespoon unsalted butter for greasing the pie dish

INSTRUCTIONS
Prep the dough:
Add the flour, salt, and sugar to a bowl of a food processor and pulse to mix the ingredients. Add the cold butter cubes and pulse for about 20-30 seconds or until the mix is well incorporated but still crumbly. You should have small coarse pieces and a grainy mix.

Next, add the eggs and milk and pulse again until the dough is formed. It will be kind of a mess at this point which is fine.

Place the dough onto a work surface and knead for a few seconds only. You just want to bring the dough together so that it forms a stuck-together mass. Cut into two balls. Make one large ball with ⅔’s of the dough and the other smaller one with the remaining dough.

Wrap the balls tightly in plastic wrap and refrigerate for 1 hour before using. The dough
can be made 1 day ahead of time.

Make the filling:
In a very large bowl mix the ricotta, eggs, pepper, and nutmeg until smooth.

To the bowl, add the cubed prosciutto, salami, mortadella, mozzarella, provolone, and grated Pecorino. Mix together.

Assemble and bake:
Remove the dough from the fridge about 10-15 minutes before rolling to prevent it from cracking.

Preheat the oven to 375f and set one rack to the lowest level and the second to the middle level. Grease a (9 by 3″) springform pan with butter or lard.

Roll out the larger ball to a circle approximately ¼-inch thick and about 15-inches round. Place the dough into the pan and tuck in the edges letting the excess overhang. Trim off the excess overhanging dough. Any open spots should be patched with the excess dough.
Pour the filling into the pie pan, leaving at least a ¼-inch unfilled. If needed, use a spatula to level out the filling.

Roll out the second smaller ball to a circle a bit larger than the pie pan. Cut into 1-inch wide strips for a lattice.

Place the strips in a lattice formation about a 1-inch apart. Make sure to overlap the dough so that the strips stay down while baking. Alternatively, you can forgo the lattice and just cover the pie with the second circle and cut a slit for venting. The choice is yours.

Use your fingers or a fork to press the strips down into the corners so that they stick. If needed a touch of water can be used to “glue” the strips to the sides. Cut off any excess dough.

Beat the egg yolk with 2 teaspoons of water and brush the top of the pie crust.
Bake for 20 minutes on the lowest rack, then move the pan up to the middle rack and continue baking. Full bake time will be approximately 60-70 minutes. Check the pie at the halfway point and if it looks like it’s getting too brown cover loosely with foil. Once golden brown, remove from the oven and place on a wire rack to cool.

After baking, let the pie cool for 2 hours before removing the sides of the springform. The pie can be eaten the same day though it’s better to let it sit overnight in the refrigerator. Place the pizzagaina in the oven at 350f for a few minutes the next day. The heat will slightly melt the butter and allow easy removal of the bottom pan plate.

Pizzagaina is best made the day before and eaten the next day after it has settled and cooled. It can be served either cold or warm.

Notes:
– After baking, let the pie cool for 2 hours before removing the springform. The pie should be refrigerated on the bottom plate overnight. Use heat from a gas torch or place it in the oven at 350f for 10 minutes. The heat will allow easy removal of the bottom plate. A final option is to try to dislodge the pie with a spatula.
– Best served cold or at room temperature. Traditionally the dish is served for Easter breakfast or brunch.
– All different meats can be used. Soppressata, capocollo, ham, pepperoni, or even cubed turkey all work great.
– Cheeses like fontina, scamorza, caciocavallo, and smoked mozzarella all work well.
– Leftovers can be saved for up 4 days in the refrigerator.

Low-fat and from Bon Appetit.

INGREDIENTS
3 large eggs
1 Cup sugar
1 teaspoon vanilla extract
3/4 teaspoon almond extract
3 Cups all purpose flour
1/2 cup toasted almonds, chopped
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt

INSTRUCTIONS
Preheat oven to 350 F. Grease 18″x12″x1″ baking sheet. Combine first 4
ingredients in bowl of heavy-duty electric mixer fitted with a paddle
attachment. Beat until well blended. Mix flour, almonds, cinnamon, baking
soda and salt in medium bowl. Gradually add to egg mixture, beating until
blended (dough will be soft).

Turn dough out onto floured surface and gather together. Roll dough between
palms and work surface into 16-inch-long log. Transfer to prepared
sheet.Flatten log to 1-inch thickness. Bake until light brown and cracked on
top, about 30 minutes. Transfer sheet to rack; cool log 10 minutes. Reduce
oven temperature to 325 F.

Transfer warm log to work surface. Using serrated knife, cut log on sharp
diagonal into 1/4 – to 1/3 – inch thick slices. Arrange on baking sheets.
Bake 10 minutes per side. Transfer to racks and cool. (biscotti will harden
while cooling).

Can be made ahead. Store airtight up to 1 week.