Pizza Di Rotelle Food

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.

PIZZA DI ROTELLE

Steps:

• Preheat a broiler.
• In a large bowl, mix together the cheese, milk, salt, pepper and eggs. Stir in the cooked pasta, peas and spinach.
• In an ovenproof 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add the egg mixture. Using a flat spatula, gently press on the vegetables and pasta to form an even layer. Cook until the underside is golden brown, about 8 minutes. Place a plate, slightly larger than the skillet, over the pan. Using an oven mitt, invert the pan and place the pizza on the plate. Add the remaining 2 tablespoons of oil in the pan. Slide the pizza back into the pan and cook for 5 minutes.
• In a small saucepan, stir the tomato-basil sauce over medium heat until warmed through, about 1 minute.
• Transfer to a serving platter and cut into wedges.
• Serve the tomato-basil sauce alongside or as a dipping sauce.

INSALATA DI RINFORZO

Steps:

• Pour enough water (about 2 cups) into a large wide pot to come 1-inch up the sides. Cover and bring the water to a boil over high heat. Add the whole head of cauliflower to the boiling water. Reduce the heat to medium. Cover and steam until a skewer inserts easily into the core of the cauliflower, about 8 minutes. Transfer the cauliflower to the center of a 16 to 20-inch-diameter platter. Set aside to cool completely.
• Arrange the giardiniera, corn, and roasted bell peppers in piles around the cauliflower. Sprinkle the onions and olives over the vegetables. Sprinkle the capers over.
• Whisk the oil, vinegar, and black pepper in a medium bowl to blend. Drizzle the vinaigrette over the vegetables, and serve. The salad can be prepared ahead. Cover the salad and refrigerate it overnight. Bring the salad to room temperature before serving.

ROTELLE WITH ROASTED CORN, BRAISED ZUCCHINI, ROASTED GARLIC, OREGANO AND FETA

Steps:

• Preheat oven to 400 degrees F.
• Wrap corn in foil and roast in preheated oven for about 1 hour. This can be done in advance on a prep day.
• Cook rotelle according to package directions. Drain and reserve 1 cup of the cooking water. Transfer pasta to a large bowl.
• Meanwhile, heat oil in a large skillet over medium heat. Add corn cut from cob, zucchini and onion and saute for 3 minutes, until golden brown. Add oregano and cook 1 minute. Add broth and roasted garlic and bring to a simmer. Simmer 5 minutes. Pour mixture over pasta and toss to combine, adding cooking water, if necessary, to moisten pasta. Fold in parsley and season, to taste, with salt and black pepper. Transfer pasta to a serving platter and top with feta cheese.

TORTA DI PASTA

Steps:

• Cook the spaghetti in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain. Toss with the sun-dried tomatoes. Set aside to cool completely otherwise the hot pasta could curdle the eggs when you add them later on.
• In a large bowl, whisk the eggs, salt, and pepper, Parmesan, and fontina to blend. Add the cooled spaghetti mixture; toss to coat.
• Preheat the broiler. Melt the butter and oil in a 9 1/2-inch-diameter nonstick skillet over medium heat. Transfer the spaghetti mixture to the skillet, pressing to form an even layer. Cook until the bottom is golden brown, about 3 minutes. Transfer the skillet to the broiler. Broil until the top is golden brown, about 5 minutes. Cool in the skillet to room temperature.
• Invert the torta onto a platter. Cut into wedges and serve at room temperature.

GARLIC ROTELLE

Steps:

• In lg skillet, over med-hi heat, combine pasta, oil, and garlic.
• Cook and stir for 5 minutes.
• Add remaining ingredients.
• Stir well.