In Italy, you’ll often come across pastas with briny and salty aspects from a lot of pantry ingredients like anchovy paste and capers. Those flavors always take me back to Italy! I used them in my lemon zucchini spaghetti, and brightened it up even more with lemon, fresh herbs, aromatic ingredients like garlic and shallots, fresh zucchini… and cheese! The flavors all come together to become this really delicious pasta with a lot of flavor interest, and something about it just reminds me of summer in Italy. This lemon zucchini spaghetti would be so delicious paired with some grilled seafood – and a glass of prosecco!

Serves 4

giadzy.com

INGREDIENTS
1 lemon (thinly sliced and seeds removed)
3 tablespoons olive oil
2 shallots (sliced)
2 cloves garlic (smashed and peeled)
1 1/2 teaspoon kosher salt (divided)
1 teaspoon anchovy paste
1/4 cup capers (drained)
1/2 teaspoon red pepper flakes
4 small zucchini (about 2 pounds total, halved and sliced 1/3 inch)
1/2 pound pasta, such as Spaghetti Chittara or Vermicelli Lunghi
1/2 cup freshly grated parmesan cheese
1/2 cup fresh dill
1/2 cup fresh basil (roughly chopped or torn)
1 cup crumbled feta or goat cheese

INSTRUCTIONS
Bring a large pot of water to a boil over high heat. Season it generously with salt. Add the sliced lemons and blanch for 30 seconds. Using tongs, remove the lemons to a paper towel lined plate to drain. Dry well.

Heat a large skillet over medium high heat. Add the olive oil and heat another 30 seconds. Add the shallots and garlic to the pan and season with 1/2 teaspoon salt. Cook, stirring often with a wooden spoon for about 2 minutes or until fragrant and beginning to brown slightly. Add the anchovy paste, capers, red pepper flakes and the blanched lemon slices. Cook for another 2 minutes stirring occasionally with a wooden spoon to ‘dissolve” the anchovy paste and brown the lemons. Add the zucchini and remaining salt. Cook on medium high for 10 minutes, stirring occasionally. Parts of the zucchini should turn deep brown while some parts remain al dente.

Meanwhile, add the pasta to the boiling water and cook for 2 minutes less than package directions, about 8 minutes. Add 1/3cup pasta water to the zucchini pan and stir to deglaze. Use a pair of tongs to remove the pasta directly to the zucchini pan. Sprinkle the bare pasta with the parmesan cheese and toss well to coat the pasta with the zucchini sauce. Some of the zucchini should have gotten rather soft to help create a silky sauce. Add another 1/2 cup water if needed to maintain the sauce. Top the pasta with the herbs and feta cheese and serve.

If you’re looking for a way to secretly add vegetables into a recipe, this is the one – Cauliflower Alfredo. Cauliflower and Parmigiano create a creamy sauce for pasta that you would never know was mainly made of cauliflower. The sauce is luxuriously creamy and velvety with all the comforting qualities of alfredo!

Serves 4-6

giadzy.com

INGREDIENTS
1 small head cauliflower (about 1 1/2 pounds), cut into 1-inch florets
3 cloves garlic, smashed and peeled
2 tablespoons unsalted butter
1 teaspoon kosher salt, plus more for the water
1 1/2 cups freshly grated parmesan cheese, plus more for serving
1 pound pasta, such as strozzapreti
Freshly ground black pepper, to serve
Olive oil, to serve

INSTRUCTIONS
Bring a large pot of water to a boil. Season it generously with salt. Add the cauliflower and garlic to the water and cook until very tender, about 10 minutes. Drain the vegetables and add them to a blender along with the butter and salt. Puree on high, scraping down the sides as needed, until very smooth, about 1 minute. Add the sauce to a large bowl.

Bring large pot of fresh water to a boil. Season generously with salt. Cook the pasta until al dente, about 1 minute less then package directions. Using a tongs and a pasta spider if needed, remove the pasta from the water to the bowl with the sauce. Sprinkle the bare pasta with the cheese. Add 1/2 cup of pasta water to the bowl and toss to coat the pasta, creating a sauce that is creamy and clings to the pasta. Add another 1/2 cup of pasta water as needed to create a sauce. Serve topped with freshly grated parmesan, freshly cracked black pepper and a drizzle of olive oil.

Chef’s Note: If you want to double down on the cauliflower taste, feel free to boil your pasta in the same water as the cauliflower.

Stromboli stars the flavors of a classic Venetian pizza: mozzarella and prosciutto. It slices up into beautiful spirals, making it a great snack for company

Serves

giadzy.com

INGREDIENTS
1 pound pizza dough, (using Giada’s recipe or storebought)
2 cups 8 ounces shredded mozzarella cheese
7 ounces prosciutto, (thinly sliced)
1 cup about 1 1/2 ounces torn baby spinach
1 tablespoon olive oil, (such as Fratepietro)
Kosher salt, (for seasoning)

INSTRUCTIONS
Position an oven rack in the lower 1/3 of the oven and preheat to 425 degrees F.

On a lightly floured work surface, roll out the pizza dough to a 12 to 14-inch diameter circle, about 1/4-inch thick. Sprinkle 1/2 of the mozzarella over the dough. Arrange the prosciutto over the cheese in a single layer. Sprinkle with the spinach. Top with the remaining cheese. Take 1 end of the circle and roll the dough up into a thin cylinder, gently folding in the ends. Brush the dough with the olive oil and season with the salt. Place the dough, seam side down, on a parchment lined baking sheet and bake for 25 minutes until the top is golden brown. Allow the pizza to cool for 10 minutes. Using a serrated knife, cut the pizza into 3/4-inch pieces and serve.

Pasta alla Zozzona, “dirty pasta,” is the cousin of Carbonara and the brother-in-law of Amatriciana, the best of both worlds. This dish isn’t well known outside of Rome, which is why your friends will think you’re a genius for making it.

Pasta alla Zozzona is both beautiful and decadent. The creaminess, the zesty tomato flavor, and the fatty taste of sausage all pair perfectly.

Serves 2-4

vincenzosplate.com

INGREDIENTS
10.58 oz Rigatoni Pasta
3 free range/organic eggs
1 thick pork Italian sausage
5.29 oz Guanciale
½ Onion chopped finely
28.2 oz Peeled tomatoes
Pecorino Romano cheese as much as you like!
3 tbsp extra virgin olive oil
Fresh basil as much as preferred
Salt and pepper as much as required

INSTRUCTIONS
To Prepare the Sauce:
Pour the canned tomatoes into a bowl and gently press to break them down using a fork.

Remove the skin from the guanciale with a knife, but leave the fat.

Cut the guanciale into thin strips, then into bite-size pieces.

Make a shallow cut in the Italian sausage, then peel off the skin. Press the sausage meat flat with the side/tip of the knife and break it into smaller pieces.

Put three tablespoons of extra virgin olive oil in the frying pan. Add diced onion and cook for up to 7 minutes on medium heat (less if it starts to brown too much).

When the onion turns golden brown, add the guanciale, and once this is crispy add Italian sausage. Stir continuously making sure it is cooked all over.

Add some more extra virgin olive oil and allow it to cook through.

When sausage becomes greyish brown, add peeled tomatoes. Stir gently and cook for 15 minutes on medium-low heat.

Add a touch of salt and press down on the tomatoes to release the juice. Leave to cook for 15 more minutes.

To Cook the pasta:
Bring a large pot of water to a boil and add a generous tablespoon of sea salt.

Add rigatoni to the boiling water and cook for 13 minutes, (or follow packet instructions to ensure they’re al dente).

Stir pasta occasionally and once ready, scoop up a mug full of pasta water.

Make the Carbonara Sauce:
Separate the egg white and the yolk then whisk egg yolks in a bowl.

Add 4 generous tablespoons of Pecorino Romano. Mix the egg yolks and cheese with a fork until it thickens then add black pepper.

Mix a small amount of hot pasta water into the mix. The sauce should become a little runny, and the hot water should cook the egg yolks slightly.

Sprinkle fresh basil into the sauce, stir gently then add the pasta and Pecorino cheese.

Stir and toss until it becomes a pinkish color then add more Pecorino, and sprinkle black pepper on top.

Rome is known for 4 famous pasta dishes, two of which are Amatriciana and Carbonara. This pasta, Zozzona (translation: dirty!) is a combination of the two. All the savory tomato flavor of Amatriciana with the rich, creamy decadence of Carbonara – all with some Italian sausage thrown in for good measure. What’s not to love?

The real trick here, as it is for all Carbonara recipes, is making sure you take the time to temper the egg mixture with the hot pasta water. This way, you can ensure you end up with a really creamy sauce instead of scrambled eggs!

Serves 6

giadzy.com

INGREDIENTS
4 large egg yolks
1 cup freshly grated Parmigiano Reggiano cheese, plus more to serve
1/2 cup freshly grated Pecorinio Romano cheese
1 pound short pasta, such as Nodi Marini
1/4 pound diced pancetta
1 tablespoon olive oil
1 pound sweet Italian sausage, casing removed
2 shallots, diced
3 cloves garlic, smashed and peeled
1/4 teaspoon kosher salt
2 cups tomato passata
1 teaspoon Calabrian chili paste

INSTRUCTIONS
In a small bowl, combine the egg yolks, parmesan and pecorino cheeses. Stir together with a rubber spatula. Set aside.

Bring a large pot of water to a boil over high heat. Season the water generously with salt. Meanwhile, add the pancetta and 1 tablespoon olive oil to a large skillet. Place over medium heat and cook, stirring often until the pancetta is brown and crispy, about 5 minutes. Using a slotted spoon, remove the pancetta to a plate. To the hot pan with the pancetta fat add the Italian sausage. Cook the sausage, breaking it into small pieces with the back of wooden spoon, until the sausage is lightly browned and cooked through, about 7 minutes. Add the shallots, garlic and salt to the pan and cook until soft and fragrant, another 3 minutes. Add the passata and Calabrian chili paste. Stir to combine. Simmer the sauce for 10 minutes to allow the flavors to marry.

Meanwhile, add the pasta to the boiling water and cook until just barely al dente, about 11 minutes. Drain the pasta reserving 1 cup of pasta water.

Add the cooked pasta to the sauce along with 1/2 cup pasta water. Toss and stir to coat the pasta in the sauce and finish cooking the pasta. You may need to add an additional 1/4 cup pasta water if the sauce gets to thick. Temper the egg mixture with 1/4 cup pasta water, stirring constantly to prevent scrambling. When the pasta is al dente and coated in the sauce, remove the pan from the heat. Quickly stir in the egg yolk mixture and the pancetta, tossing and stirring until the sauce is creamy, glossy and clings to the pasta. Serve with additional cheese if desired.

Mushroom Risotto brings on the savory flavor with mushrooms. Use this as an opportunity to experiment with interesting mushrooms you find at the farmer’s market or the grocery store – the more variety, the more flavor you’ll get!

Serves 4

giadzy.com

INGREDIENTS
3 tablespoons olive oil, divided
1-pound mixed mushrooms, such as shitake and cremini, trimmed and cut into 1/2 inch pieces
1 3/4 teaspoons kosher salt
2 shallots, roughly chopped
1 cup carnaroli rice
1 cup dry white wine
2 cups low sodium vegetable broth
1/4 cup unsalted butter
1 1/4 cup freshly grated parmesan cheese, plus more to finish
2 tablespoons finely chopped chives
Truffle oil, to finish, if desired

INSTRUCTIONS
Heat a medium Dutch oven over medium high heat. Add 2 tablespoons of olive oil and heat another 30 seconds. Add the mushrooms to the hot oil along with 1/2 teaspoon salt. Cook stirring often, until the mushrooms are golden brown, about 10 minutes. Be patient. They will release their liquid first before beginning to brown. As the liquid evaporates, add the remaining tablespoon of oil.

When the mushrooms are browned, add the shallots and another 3/4 teaspoons salt. Cook, stirring often, until the shallots are fragrant, about 2 minutes. Reduce the heat to medium and add the rice. Stir to combine and toast the rice, another minute. Deglaze with the white wine scraping up any brown bits form the bottom of the pan. Cook, stirring often, until the liquid is almost entirely absorbed, about 1 minute. Add 1 cup of vegetable broth and cook, stirring often until the liquid is almost entirely absorbed. Continue to cook, adding another cup of vegetable broth followed by 1 cup of water with the remaining 1/2 teaspoon salt. Cook, stirring often until the rice is just tender and the mixture is creamy, about 15 minutes. Stir in the butter and cheese. The risotto should have movement. Divide into bowls. Sprinkle with more parmesan cheese and the chives.

All of the comfort of a tomato soup, Tomato Soup Risotto is in the form of a creamy, cheesy risotto. Serve this decadent risotto alongside chicken or roasted vegetables.

Serves 4 as side

giadzy.com

INGREDIENTS
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
1 shallot, chopped
1/2 teaspoon kosher salt
2 cloves garlic, smashed and peeled
1 (11.11- ounce) jar Bio Orto Datterini Tomatoes, drained or 14oz can
1 cup arborio or carnaroli rice
1/2 cup dry white wine
1 cup low sodium chicken broth
1/4 cup mascarpone cheese
1 cup freshly grated parmesan cheese, plus more for garnish
2 tablespoons chives, optional for garnish

INSTRUCTIONS
Heat a medium Dutch oven over medium high heat. Add the oil and 1 tablespoon of butter to the hot pan. Heat until the butter is fully melted. Add the shallot, garlic and the salt to the pan. Cook stirring often until fragrant and the shallots are beginning to soften, about 1 minute.

Reduce the heat to medium. Add the drained tomatoes to the pan and lightly smash the tomatoes with the back of wooden spoon. Cook stirring often until the tomatoes are all smashed and coated in the flavorful oil, about 3 minutes.

Add the rice and stir to coat. Toast the rice, stirring often, until the tomato liquid is fully absorbed and it smells of rich tomato, about 3 minutes.

Stir in the wine and cook until it is fully absorbed, another 2 minutes. Add the chicken broth and cook, stirring often until the stock is almost entirely absorbed, about 5 minutes. Add 1 1/4 cups of water and stir until the rice is creamy and still a touch al dente, another 7 to 10 minutes. It should still move freely in the pan and not be too thick. If it is too thick or still too al dente, add another 1/4 cup of water.

Remove from the heat and stir in the remaining 2 tablespoons butter, mascarpone cheese, and parmesan cheese. Spoon into shallow bowls and serve drizzled sprinkled with chives and more parmesan if desired.

These vegetable and orzo stuffed peppers are full of flavor and a great meatless main course. To make it truly vegetarian, substitute chicken stock with vegetable broth!

Serves 6

giadzy.com

INGREDIENTS
1 28-ounces whole tomatoes (such as 2 jars of Bio Orto)
2 zucchini (grated)
1/2 cup chopped fresh mint leaves
1/2 cup grated Pecorino Romano (plus more for sprinkling)
1/4 cup extra-virgin olive oil
3 cloves garlic (minced)
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 cups chicken broth
1 1/2 cups orzo (rice-shaped pasta)
6 sweet bell peppers (red or yellow)

INSTRUCTIONS
Preheat the oven to 400 degrees F.

Pour the tomatoes into a large bowl and break apart using a pair of kitchen shears or your finger tips. Add the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.

Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm chicken broth to a 3-quart baking dish.

Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.

Place the peppers in the baking dish with the warm chicken broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.

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.

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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.

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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

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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.

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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.

From Giada’s Holiday recipes on Food Network, but can be used any time.

Serves 6

foodnetwork.com

INGREDIENTS
Kosher salt
1 pound fusilli con buco pasta, such as Rustichella d’Abruzzo or Setaro
3 tablespoons unsalted butter
2 tablespoons olive oil
1 clove garlic, smashed
2 1/2 cups freshly grated Parmesan, plus more for serving
1 cup mascarpone, at room temperature
2 teaspoons grated lemon zest (from 1 large lemon)
1 1/2 cups frozen peas, thawed
1 tablespoon lemon juice
1 teaspoon pink peppercorns, ground

INSTRUCTIONS
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just short of al dente, 10 or 11 minutes.

Meanwhile, heat a large straight-sided skillet over medium heat. Add the butter and olive oil to the hot skillet. When the butter is melted, add the garlic; cook, stirring often, until soft and fragrant. Add 1/2 cup of the pasta water, then reduce the heat to low.

When the pasta is ready, lift it out of the water and add it directly to the sauce; reserve the pasta water. Sprinkle the Parmesan over the pasta and stir to combine. Return the heat to medium, add the mascarpone, lemon zest and 3/4 teaspoon salt and toss well. Continue cooking until the pasta is al dente, another minute or two, adding pasta water as needed to thin the sauce.

Add the peas and lemon juice; toss well to combine. Add more pasta water as needed to reach the desired sauce consistency (you will most likely use about 1 1/2 cups pasta water in all).

Sprinkle with the pink pepper and additional Parmesan, if desired.

From Giada’s Holiday recipes on Food Network.

Serves 8-10

foodnetwork.com

INGREDIENTS
3 1/2 tablespoons kosher salt
2 teaspoons grated lemon zest (from 2 lemons), plus 1 lemon, halved
1 teaspoon red pepper flakes
2 teaspoons fresh thyme, chopped
One 14-pound turkey, neck and gizzards removed from the cavity
2 shallots, halved
10 sprigs thyme
5 sprigs rosemary
6 stalks celery, trimmed
1 cup chicken broth
12 thin slices prosciutto
1/4 cup Grade B maple syrup
2 tablespoons balsamic vinegar

INSTRUCTIONS
Mix together the salt, lemon zest, pepper flakes and thyme in a small bowl. Rub the turkey all over with the mixture, inside, outside and under the skin. Stuff the cavity with the shallots, lemon halves and thyme and rosemary sprigs. Tie the turkey’s legs together with butcher’s twine. Loosely cover the bird with parchment paper and allow it to dry-brine in the refrigerator for at least 24 hours and up to 48 hours.

Preheat the oven to 350 degrees F. Remove the turkey from the refrigerator 30 minutes before cooking to allow it to come to room temperature.

Lay the celery across the bottom of a rimmed baking sheet and place the bird on top. Shingle the prosciutto slices over the entire bird, tucking them into the leg creases and making sure the bird is entirely covered. Using toothpicks, secure the prosciutto in 6 spots. Add the chicken broth to the bottom of the pan. Place a piece of parchment over the bird, then cover the pan with aluminum foil. Roast for 3 hours.

Remove the foil and baste the bird with some of the pan drippings. Raise the oven temperature to 400 degrees F and roast for an additional 45 minutes to an hour, until the prosciutto is crisp and the turkey registers 155 degrees F at the thigh on an instant-read thermometer. Remove from the oven and let rest for 20 minutes before carving.

Meanwhile, strain the pan juices into a small saucepan and let sit for 5 minutes before skimming the fat. Add the maple syrup and balsamic vinegar; stir to combine. Bring to a simmer over medium heat and cook for 5 minutes to reduce slightly. Serve alongside the turkey.