White Pizza with Tomato and Basil

For Christmas this year, my sister-in-law bought me a pizza stone. But not just any pizza stone – one that you can use in the oven as well as on the grill. There is something so utterly Italian about pizza over a fire, so I knew my love of pizza needed to spill into the grilling world.

What started as a gift that I intended as a summer staple, has now turned into a year-round necessity.

The purpose of a pizza stone is to evenly distribute the heat, as well as to extract moisture to give a crispier crust. And, after experiencing various methods, I have to give the win to the pizza stone.

And a pizza stone is a great way to cook this flavorful vegetarian pizza recipe – inside or outside. The pesto adds a great flavor and the cheese and tomatoes are, well, essential to a good pizza. You can use refrigerated pesto (which is what I used to make it an easier weeknight meal) and by doing so you can put this pizza together in 20 minutes. I tend to actually roast the tomatoes, though, to bring out the flavors – but it is your call on whether you want them cold and fresh or warm and sweeter.

Thanks to Gina for opening my eyes to the best way to make a pizza. And thanks to Cooking Light for this great, go-to quick pizza recipe!

WHITE PIZZA WITH TOMATO AND BASIL
4 Servings

1 (10-ounce) Italian cheese-flavored thin pizza crust (you could also make this with refrigerated dough as well, but your cooking times will vary)
1 teaspoon cornmeal
Cooking spray
3 tablespoons refrigerated pesto with basil (such as Buitoni)
1/2 cup (2 ounces) shredded fresh mozzarella cheese
1/2 cup part-skim ricotta cheese
1/2 cup sliced small tomatoes (such as Campari tomatoes)
1/4 teaspoon black pepper
1/4 cup small basil leaves
Crushed red pepper (optional)

Preheat broiler to low.

Place a pizza stone in oven; heat for 10 minutes.

While pizza stone heats, place crust on another baking sheet sprinkled with cornmeal. Lightly coat crust with cooking spray. Spread pesto evenly over crust, leaving a 1-inch border; sprinkle mozzarella evenly over pesto. Dollop ricotta, by teaspoonfuls, evenly over mozzarella. Slide crust onto preheated pizza stone, using a spatula as a guide. Broil 5 inches from heat for 5 minutes or until cheese begins to melt. Remove from oven; top evenly with tomatoes, black pepper, and basil. Sprinkle with red pepper, if desired. Cut into 8 slices.

Bacon Pierogi Bake

Since my husband is from Cleveland, he craves pierogis every once in a while. Pierogies are essentially Polish dumplings and can be filled with potato, ground meat, saurkraut or even fruit. The traditional pierogis are potato dumplings sauteed with butter, green onions and topped with a dollop of sour cream. For those observing Lent, it would make a great Friday night dinner.

But for every other night during this season, this recipe gives a great twist to a traditional favorite. Baking the pierogies gives you a nice break from standing over a stove – so would thus make a great company dish. The bacon really gives the sauce its flavor, along with the creaminess of the cream cheese. It comes out of the oven as comfort food at its best – baked dumplings satisfying potatoes and lots of cheese. It still baffles me that this recipe actually came from Cooking Light, but I will use that fact as a fuel for my denial.

I used these great individual baking dishes I got from Sur La Table but I am sure you can put them all in one dish together (although if you haven’t invested in individual dishes like mine, I recommend it since there are so many uses for them!).

Thanks to Cooking Light for allowing me to eat gooey cheese, heavy pierogies and a cream sauce without feeling like I am undoing my day!

BACON PIEROGI BAKE
4 servings

1 (16-ounce) package frozen potato and onion pierogies (such as Mrs. T’s)
Cooking spray
2 center-cut bacon slices, chopped
2 garlic cloves, minced
1/3 cup (3 ounces) 1/3-less-fat cream cheese
1/2 cup fat-free, lower-sodium chicken broth
1/2 cup (2 ounces) shredded sharp cheddar cheese
1/4 cup thinly diagonally sliced green onions
1/4 cup chopped seeded plum tomato
1/2 teaspoon freshly ground black pepper

Preheat oven to 400°.

Arrange the pierogies in an 11 x 7-inch glass baking dish coated with cooking spray. Cook bacon in a saucepan over medium heat until crisp; remove from pan. Set aside.

Add garlic to drippings in pan, and cook for 30 seconds, stirring constantly. Add 1/3 cup cream cheese to pan, and cook for 1 minute or until cream cheese begins to melt, stirring frequently. Gradually add chicken broth to pan, stirring with a whisk until smooth. Pour the cream cheese mixture evenly over pierogies. Top evenly with 1/2 cup cheddar cheese. Bake at 400° for 20 minutes or until bubbly and thoroughly heated. Remove from oven, and sprinkle with bacon, green onions, tomato, and pepper.

Butter Chicken (Murgh Makhanwala)

One of the first dates I had with my husband, I surprised him with preparing Indian food (one of his favorites). At the time, I was in a tiny apartment and really hadn’t developed the love for cooking that I have know. Reflective of that yet to be discovered passion was my sadly barren spice rack. I had the basics – cinnamon, oregano, etc. – but no garam masala or anything that sounded remotely exotic.

I remember going to Whole Foods and buying little baggies of the “rare” ingredients, as I saw them back then. I spent all day cooking, figuring out how to put together a sauce reminiscent of our nights of Indian takeout.

At the time, I was quite proud of my newly learned skills. And Rob was too, since I had clearly hooked him into yet another date with me. But, he didn’t marry me for my Indian cooking skills, since I have rarely attempted the feat since.

But, when I saw this recipe for butter chicken (our favorite dish at the old Indian restaurant around the corner), I knew I had to give it a go – if nothing but for old time’s sake.

The total preparation takes a little over an hour (and overnight marinade), so it might be ambitious for a weeknight, but it was perfect for a Sunday night. The sauce tasted exactly like the butter chicken we knew – and the leftovers the next day were even better. The only alteration I would make is to maybe shred the chicken before putting in back in the sauce, so eating it isn’t so much work.

Cooking Indian this time around was a bit different, though. I had no need to buy special ingredients because I had them all in my well-stocked spice closet (with the exception of curry leaves which I didn’t seem to miss). I had more confidence in my cooking abilities than years before. And, I had the ambition to make more than one dish by making the accompanying raita (which I recommend to help cool the heat). But, one thing did remain the same – I enjoyed it with the man I will spend the rest of my life with.

Thanks, Saveur, for this great Indian recipe that will be made frequently in our home.

MURGH MAKHANWALA (BUTTER CHICKEN)
Serves 4

FOR THE CHICKEN:
1/2 cup Greek yogurt
2 tbsp. fresh lemon juice
1 tbsp. canola oil
2 tsp. garam masala
1 tsp. crushed red chile
flakes
4 cloves garlic, minced
1 3″ piece ginger, peeled and thinly
sliced crosswise
Kosher salt, to taste
1 3–4-lb. chicken, cut into 8 pieces,
skin removed

FOR THE RAITA:
1/2 English cucumber (about 6 oz.),
seeded and grated
1/2 medium tomato, seeded and finely
chopped
1 1/2 tsp. kosher salt
1 cup plain yogurt
1 1/2 tbsp. roughly chopped fresh
mint leaves
1 tsp. fresh lemon juice
1/2 tsp. ground coriander
1/4 tsp. ground cumin
1/2 medium carrot, finely grated

FOR THE SAUCE:
1 tsp. crushed red chile flakes
4 cloves garlic, minced
4 green cardamom pods, cracked
3 whole cloves, crushed
1 28-oz. can whole peeled tomatoes,
undrained
1 3″ piece ginger, washed and grated
(skin on)
1 bay leaf
1/3 cup heavy cream
4 tbsp. unsalted butter, cut into 1/2″
cubes
1 tsp. garam masala
4 fresh or frozen curry leaves
Kosher salt and freshly ground black
pepper, to taste

Marinate the chicken: Combine all marinade ingredients except for chicken in a food processor; purée. Transfer marinade to a large bowl and add chicken, tossing to coat. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

Heat oven to 500°. Transfer chicken to an aluminum foil—lined baking sheet and spoon any marinade from bowl over chicken. Bake chicken until light brown but not cooked through, about 20 minutes. Transfer to a rack; set aside. Meanwhile, make raita: Toss cucumbers, tomatoes, and salt in a colander and let sit for 10 minutes. Press cucumbers and tomatoes to drain well and then transfer to a medium bowl along with yogurt, mint, lemon juice, coriander, cumin, and carrots; toss to combine. Cover with plastic wrap and let sit at room temperature for 1 hour.

Make the sauce: In a 6-qt. pot over medium-high heat, combine chile flakes, garlic, cardamom, cloves, tomatoes, ginger, bay leaf, and 2/3 cup water. Bring to a simmer, reduce heat to medium-low, and cook, stirring often and crushing tomatoes with a spoon, for 25 minutes. Discard bay leaf and transfer sauce to a food processor; purée. Return sauce to pot and continue cooking over medium-low heat until thickened slightly, about 15 minutes. Add reserved chicken pieces and any marinade from pan, along with 1/3 cup water. Cook, stirring occasionally, until sauce thickens and chicken is cooked through, about 10 minutes. Stir in cream, butter, garam masala, and curry leaves. Reduce heat to low and cook until flavors meld, about 5 minutes; season with salt and pepper. Remove from heat and keep warm.

To serve, transfer chicken and sauce to a serving platter and serve with the raita and basmati rice.

Bruschetta with Rosemary, Roasted Plum Tomatoes, Ricotta and Prosciutto

I have never met a bruschetta I didn’t like – and after traveling to Italy, I have a deeper love for the appetizer. What I love about bruschetta is you can improvise and make it as complex or simple as you want. You can add really whatever you want atop the crusty bread, and it always seems to taste fantastic.

This bruschetta recipe does take a little extra time because you roast the tomatoes, but I find it is worth it for the deep flavor. I love the crispy, light addition of the arugula (not to mention it adds the green in the Italian flag to make it a true red, white and green Italian dish!).

I made this for a dinner party and it went over well – I roasted the tomatoes and baked the bread in advance, then assembled when everyone arrived!

Thanks to Bon Appetit for this great antipasti!

BRUSCHETTA WITH ROSEMARY, ROASTED PLUM TOMATOES, RICOTTA AND PROSCIUTTO
Serves 6

6 tablespoons plus 1 teaspoon extra-virgin olive oil
2 large garlic cloves, minced
2 teaspoons finely chopped fresh rosemary
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper
6 large plum tomatoes (about 1 1/2 pounds), quartered lengthwise
12 1/2-inch-thick diagonally cut baguette slices (each 3 to 4 inches long)
12 tablespoons ricotta cheese, divided
6 thin prosciutto slices, cut in half crosswise
1 teaspoon fresh lemon juice
1 cup microgreens or baby arugula

Preheat oven to 425°F. Stir 6 tablespoons oil, garlic, rosemary, 1 teaspoon coarse salt, and 1 teaspoon pepper in large bowl to blend. Add tomato quarters and stir to coat. Let stand 5 minutes. Line rimmed baking sheet with foil. Lift tomatoes from marinade and arrange, cut side down, on prepared baking sheet (reserve marinade for toasts).

Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet. Maintain oven temperature.

Meanwhile, arrange bread slices on another rimmed baking sheet. Brush top of each with reserved marinade (including garlic and rosemary bits).

Roast bread until top is golden, 10 to 12 minutes. Cool toasts on sheet.

Spread 1 tablespoon ricotta cheese on each toast; sprinkle with pepper. Fold prosciutto halves over and place on ricotta. Arrange 2 tomato quarters atop prosciutto. Whisk lemon juice and remaining 1 teaspoon oil in medium bowl to blend; season with salt and pepper. Add microgreens and toss to coat. Top bruschetta with microgreens. Arrange on platter and serve.

Mexican Feast: Grilled Ancho-Rubbed Pork with Smoky Tomato Salsa, Grilled Corn with Cheese and Lime, and Tangy Cabbage Slaw

Sometimes I find myself cooking and grilling in one-offs – I find a great steak recipe then think of a good potato recipe to go with it. I see a kabob recipe that looks good then think of some orzo or rice to go with it. Rarely, I have a cookbook or magazine article that gives me a full menu. And, what I have found is the more I try to cook from full menus, the easier it is to create my own.

This one came from Real Simple on an article about BBQing Beyond the Burger. I like it because it is an unexpected grilling menu, but is a great “theme” dinner and makes a good excuse to have a margarita! It seems like a lot of components, but take the effort to make them all if you can. They all meld together on your plate and complement each other perfectly.

If you haven’t used ancho chile powder, use this as your excuse to buy some. I like to think of it as a milder chili powder that has a bit of smokiness. It is traditional in Mexican cooking, and once you try it you will see why.

I recommend trying this menu on a Sunday night like we did – grill it all outside and enjoy a nice, cold margarita!

GRILLED ANCHO-RUBBED PORK WITH SMOKY TOMATO SALSA
Serves 8

2 tablespoons brown sugar
1 1/2 tablespoons ground ancho chili pepper or regular chili powder
1 tablespoon ground cumin
4 tablespoons olive oil
kosher salt and black pepper
3 pork tenderloins (about 3 1⁄2 pounds total)
2 pints grape tomatoes
6 cloves garlic, sliced
2 to 4 jalapeño peppers, seeded and sliced
16 8-inch flour tortillas

Heat grill to medium-high. In a small bowl, combine the brown sugar, chili pepper, cumin, 2 tablespoons of the oil, and 1½ teaspoons salt. Rub the mixture all over the pork.

Divide the tomatoes, garlic, and jalapeño peppers between 2 large pieces of heavy-duty foil. Dividing evenly, drizzle with the remaining 2 tablespoons of oil and season with 1 teaspoon salt and ½ teaspoon pepper. Fold and seal to form 2 pouches.

Divide the tortillas between 2 pieces of heavy-duty foil and wrap.

Grill the pork, turning occasionally, until an instant-read thermometer registers 145º F, 18 to 22 minutes. Transfer to a cutting board and let rest for at least 5 minutes before slicing.

Meanwhile, grill the tomato pouches, shaking occasionally, for 10 minutes; transfer the contents to a bowl. Grill the foil-wrapped tortillas until heated through, turning once, 3 to 5 minutes. Serve the pork with the tomato salsa and tortillas.

GRILLED CORN WITH CHEESE AND LIME
Serves 8

8 ears corn, shucked
1 tablespoon olive oil
kosher salt
1/2 cup crumbled queso fresco (fresh Mexican cheese) or Feta
1/4 to 1/2 teaspoon cayenne pepper
2 limes, cut into wedges

Heat grill to medium-high. Brush the corn with the oil and sprinkle with ½ teaspoon salt. Grill, turning often, until tender and charred, 5 to 7 minutes.

Sprinkle the corn with the cheese and cayenne. Serve with the lime wedges.

TANGY CABBAGE SLAW
Serves 8

1/2 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons olive oil
2 tablespoons brown sugar
kosher salt and black pepper
1/2 medium red cabbage (about 1 1⁄2 pounds), cored and shredded – one one bag of pre-shredded cabbage
2 large carrots (about 1⁄2 pound), grated
3/4 cup chopped fresh cilantro

In a large bowl, whisk together the orange and lime juices, oil, brown sugar, 1 teaspoon salt, and ½ teaspoon pepper.

Add the cabbage and carrots and toss to combine. Let sit, tossing occasionally, for at least 45 minutes. Fold in the cilantro before serving.

The Cullinary Trip of a Lifetime – Part 4 (Umbria & Rome)

View from our villa

As we left the wineries and cypress trees of Tuscany behind, we entered the rolling hills, and less traveled area of Umbria. You don’t hear of many people visiting this area, due to its more popular sibling – Tuscany – but I fear it is overlooked based purely on lack of publicity. Our time in Umbria felt more rustic than any place on our trip and we encountered more pure culture and non-English speakers than I ever could have imagined. We called it our “cultural immersion” part of the journey. No Rick Steves guidebooks here.

Although the cuisine is similar to Tuscany, there are a few regional specialties worth noting. Perugia is known for its chocolate, so the delicious sweet treat is easy to come by in these parts. Truffles are also popular and abundant. This area is also supposed to have the best salumi (which we later confirmed).

So our first stop (which we got to via our Fiat Cinquecento and first interesting driving experience) was Orvieto. This small hill town is known for its amazing duomo (the most beautiful I have ever seen) and its wine called, of course, Orvieto Classico. So, not in order of importance, we visited the duomo, then tried the wine with lunch.

Pancetta Panini with a glass of Orvieto Classico

In Cinque Terre the light wine felt right with the seafood and sea views – but here, I will admit, it was a bit odd. The food in this region is very pork, boar, tomato-sauce focused so it felt ripe for red. But, when we found a restaurant on the square with a view of the duomo and ordered a panini, the white, light wine went perfectly.

After our short lunch stop in Orvieto we proceeded (sans GPS, unfortunately) to our villa. We were fortunate enough to have a work friend who knew an old coworker with a cluster of villas just outside of Spoleto (http://www.borgoacquaiura.it/borgoeng.html). We knew it would be off the beaten path and absolutely amazing. We were not disappointed.

The villa was situated on a hill, overlooking nothing but trees, flowers and a few small hill towns. Our villa, La Casetta, was the perfect home base. To add to the ambiance, we were greeted by the caretaker, Nicu, who knew absolutely no English. Remember how we called this our cultural immersion?

I have so many stories to tell about this portion of our trip, but I will try to limit it to our food experiences. Our first night, we didn’t know where we

Antipasti at Palazzo del Papa - not surprisingly lots of salumi and truffle mushrooms

should drive for dinner. We knew how to get to Spoleto, but didn’t know much about what was there. In broken Italian, we asked Nicu who kindly offered to drive us to a restaurant called Palazzo del Papa, which was down some windy roads opposite of Spoleto. To boot, he said when we were finished to tell the wait staff and they would call him to come pick us up.

So our first course was, of course, the antipasti of the house – again, it was interesting to see the difference. Of all the places we had been, this was the most robust and hearty antipasti we had ever eaten. In some ways, it could have been its own meal. But, there was just too much good food to stop there!

Truffle pasta at Palazzo di Papa

For our primi, I got a truffle pasta (although I actually ordered something else – but the language barrier was a blessing since it was amazing!). Rob had a tomato pasta then we both had pork cutlets (his with lemon and mine with truffle – that time ordered on purpose!). The food was to die for, and when we had the restaurant call Nicu, the bartender gave us a gratis after dinner drink while we waited. An amazing night.

The next night was a special one – and I won’t bore you with ALL of the mushy details. My husband and I renewed our vows. No, it wasn’t a monumental anniversary, but we had always wondered what it would be like if we had eloped to Italy, and got married in a chapel – just us. Now, at the end of the day, having our friends and family with us that day was so important to us, we never would have done it. But there was something about a romantic moment, just the two of us, in a foreign place that always tugged at me. So, when the coworker who put me in contact with the villa owner said he renewed his vows there, we thought it would be the perfect opportunity.

Nicu broke out the “popemobile” which in fact WAS the same type of car

The church in Torrecola where we renewed our vows

as the popemobile. He drove us to a church in Torrecola – population 24. Electricity had to be run from a neighboring house, the townspeople came to join us (none of whom we knew) and the entire ceremony was in Italian. But I can honestly say, there was something so surreal about that moment, that I felt not only a romantic and religious connection to my husband, but also to the land of Italy. Truly a once in a lifetime experience.

Now, the food. So no event like that is complete without a celebration. So after Nicu took out us, his friend Angelica and her husband Francesco out for a “chin

Wine at Il Capanno

chin” nearby, we had dinner reservations at a place we had been hearing about ever since we got there – Il Capanno (http://www.ilcapannoristorante.it/). Now you can’t be fooled by the dirt road that gets you there, and the fact that it isn’t near much of anything (except our villa). We went there the night before – Nicu took us to make sure it was “acceptable” for our celebration. They gave us wine, antipasti and we tried to communicate with the adorable girl Raquella who was there with the family. We knew it was good, and we knew it was a gem that not enough people had discovered.

We tried a regional wine from Montefalco that special night. I can honestly say the only reason we knew it was regional is we had seen a sign for the exit close to the villa. For our antipasti, we of course ordered “of the house” and were not disappointed. Rob got a delicious ravioli for his primi (which we shared). Don’t get me wrong, it was amazing – it all was – but what I remember most about this meal, other than basking in the glow of our vow renewal, was the steak. Oh my goodness, the

Best steak of our lives - salt crusted with rosemary

steak. I feel like in my life I have had some pretty good steaks, all over the country. But this steak had some sort of unique salt crust, and it blew you away. I could never reciprocate it no matter how hard I would try. We both agreed it was hands down the most amazing steak we had ever hand in our lives. For dessert, we got a chocolate mousse with a pistachio creme that was the perfect ending to a perfect meal.

Needless to say, during our time in Umbria we went back to the delicious Palazzo del Papa for dinner, this time getting a pizza and confirming the legend that Umbria does indeed have the best salumi and cured meats. Hands down, best pizza I have ever put in my mouth.

Spaghetti Carbonara in Assisi

Another memorable meal was in Assisi, where we visited for a day of sightseeing. Those who know me well, know carbonara is my favorite pasta dish. As a child, my father and I would beg my mother to make it as much as she could. The whole trip I knew that certain dishes were only available regionally. And although there were some exceptions (my husband had a mean carbonara in Venice), I knew in Umbria and Rome, we had entered “carbonara country.” So, for lunch in Umbria, I ordered my first plate of this heavenly pasta. It was a drier carbonara – less of that heavy creamy sauce – which was perfect for lunch. The bacon was like none I have ever had. All and all, an amazing dish, and worth the long wait to experience it in its regional birthplace.

Once we left the peaceful lands of the villa and entered clustered, noisy, crowded Rome, I will say we both experienced a bit of a culture shock. It took many different directions (GPS still broken) and near misses with other traffic to make it to the Hertz station to drop off our car. To boot, it was raining. Although, I have to admit, this was the first real rain of the trip (minus about 1 hour in Tuscany) so neither one of us was complaining. Once we got settled at our B&B, we realized it was pouring rain and we were starving. It was time for one of those typical 2 hour Italian lunches, while the rain would hopefully pass through.

We ducked into a little place in an alley by our B&B – looked like it was filled with locals (good sign), looked crowded (also a good sign) and looked very unassuming (the best sign). We sat down, shook out our umbrellas and dug into the menu. For an antipasti, we got baccala (cod fish) that was fried. Despite its popularity in Italy, it was actually the first baccala we had on the trip. It was crispy and delicious.

Bucatini in Rome

For our main meal I got, not surprisingly, carbonara. Rob got a bucatini (the spaghetti like strands with a hole in the center like a long tube), which has now become one of my favorite types of pasta. It was served traditionally, with a tomato sauce. They were both so flavorful, and the pasta was cooked to perfection. It seemed the perfect lunch in a cozy restaurant, while watching people trudge past in the rain. Then, we topped it all off with an espresso, to give us the energy to trudge in the rain ourselves.

Our last evening in Italy, after a visit to the Trevi Fountain, we decided to eat in a popular area with outdoor restaurants, street performers, and amazing food. I will admit, I ate more food than I ever thought possible. But I realized that this time the next day, I would be getting whatever Delta airplane food they put in front of me on a plastic tray, so I had to load up on the good food while I could. We did both primi and segundi and I had a craving for traditional spaghetti with a meat sauce. Yes, it sounds simple for my last meal, but I wanted to have that one, comfort food that I always think of when I think of Italian food. I wanted something traditional, after all of the amazing specialties we had throughout the trip. Rob got a gnocchi and we both got breaded veal for our main dish. We held off on dessert, knowing we could find some good gelato nearby. We were right.

Gelato in Rome

We literally followed the people with cones into what might be the closest thing I have ever seen to a gelato palace. The place was huge, more gelato than I have ever seen in my life, and there was a system. You pay first. Of course, as clueless tourists we waited about 10 minutes before realizing the system, but once we did and got our cones, we knew it was worth the wait. Maybe it was because it was our last night, or maybe it was because I was eating ice cream that tasted like a candy bar, but it was the best gelato I have ever had in my life.

The cuisine of Umbria and Rome was not only memorable because I was able to experience carbonara, but because it was yet two more regions, with their own specialties. Umbria felt raw in its culture, Rome a bit more metropolitan. In Umbria, it was all home grown food prepared in traditional ways, in Rome you could get some pretty good Chinese food, I am sure. They both had their own personalities, and it was necessary to experience both to appreciate the differences. This part of my trip has a sentimental meaning to me. Not only because I renewed my vows with my amazing husband, but because it was my last few days in a country where I know I will be returning.

Below are a few more food photos of our time in Umbria and Rome:

Rob in the butcher shop in nearby Spoleto where we bought our meats and cheeses for the villa

Lunch on our patio at the villa - meats, cheese and bread from the butcher shop in Spoleto

The antipasti at Il Capanno

Ravioli at Il Capanno

Chocolate mousse and pistachio cream at Il Capanno

Wine at Trattoria Al Camino Vecchio in Assisi

Gnocchi in Assisi

Best pizza I have ever had at Palazzo del Papa outside of Spoleto

Fried baccala in Rome

Carbonara in Rome

Spaghetti with meat sauce the last night in Rome

Gnocchi in tomato sauce in Rome

Last meal in Italy

Pancetta Cheeseburgers with Tomato, Basil and White Bean Salad

I wouldn’t consider myself a burger grilling master but I know the basics.

I know to buy the chuck (80/20) for its fat content (making the burger juicier). I know not to touch the burgers for a while (resisting the urge to take a peak) so it doesn’t crumble when you try to flip. And I know to make the patties with a small dent in the middle so they don’t end up with a bubble on top.

But, what I didn’t know was that I think, for all these years, I have been buying the wrong meat. 80/20 chuck is certainly the right meat, but I think pre-packaged was the wrong move. Sure, it is cheaper and easier, but I am not sure it makes for the best burger. When I tried these Martha Stewart Pancetta Cheeseburgers I went to Fresh Market and bought fresh ground chuck (to order), and not only was the color of the meat magnificent, but it was probably the best ground chuck I have ever had.

Not to mention this particular recipe is a clear winner – it has a bit of a kick, lots of flavor and a great crunch with the baked pancetta. My only alteration would be to perhaps make more than one pancetta piece per burger (ok, I know it isn’t the healthiest alteration but pancetta might be the best thing on the planet!). In addition, the bean salad that was recommended to be served alongside the burgers was fantastic, and is a great summer dish. I also couldn’t find fontina at my store so I used provolone. I don’t know if it was better or not, but I do know it was darn good.

Happy grilling!

PANCETTA CHEESEBURGERS
Serves 4

4 thin slices pancetta (I would even recommend 8 if you love pancetta like me!)
1 1/4 pounds ground chuck
3/4 teaspoon coarse salt
1/2 teaspoon chili powder
1/4 teaspoon paprika
Freshly ground pepper
4 ounces fontina cheese, thinly sliced
4 hamburger buns, toasted if desired

Preheat oven to 350 degrees. Place pancetta on a rimmed baking sheet. Bake, flipping the slices halfway through, until crisp, about 15 minutes. Drain on paper towels.

Meanwhile, using your hands, combine ground chuck, salt, chili powder, and paprika in a bowl, and season with pepper. Shape into 4 patties (about 4 inches in diameter).

Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Grill burgers 4 to 5 minutes. Flip burgers, and top with cheese. Grill 3 to 4 minutes more for medium-rare. Remove, and let rest 5 minutes. Top burgers with pancetta, and serve on buns.

TOMATO, BASIL and WHITE BEAN SALAD
Serves 4

2 cans (19 ounces each) cannellini beans, drained and rinsed
1/2 pound small roma (plum) tomatoes, cut into 1-inch pieces
1/2 cup fresh basil leaves, torn into 1/2-inch pieces
1 teaspoon coarse salt
Freshly ground pepper
1/4 cup extra-virgin olive oil
3 small garlic cloves, minced

Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper.

Heat oil in a skillet over medium heat. Add garlic, and cook, stirring, until fragrant but not browned, 1 1/2 to 2 minutes. Pour over bean mixture, and gently toss. Let stand 30 minutes before serving to allow the flavors to meld. Salad can be covered and kept at room temperature up to 4 hours.

Cherry Tomato Pizza Margherita

If it weren’t for my husband’s heritage, my love of Italian food and my upcoming trip to Italy, I might not know as much about pizza as I do. But, in watching travel shows, reading articles and skimming magazines, I have a new appreciation for pizza – especially of Italian origin.

Growing up I wasn’t a big “plain pizza” fan. I loved pepperoni and even until lately would normally get the pizza with all the fixings. It is once I learned about pizza margherita – and tried it the right way, with the right ingredients – that I fell in love with it.

Back in 1844, the King of Italy, and his wife, Queen Margherita di Savoia, were on holiday in Naples. They called the most popular pizza chef (pizzaioli) to make various kinds of pizza for them. But Queen Margherita fell in love with the pizza sporting the colors of the Italian flag, with mozzarella, tomatoes and basil. He affectionately called it Pizza Margherita after the Queen. Although our trip to Italy won’t include Naples, I have always heard you haven’t had pizza margherita until you have had it in Naples.

But, this recipe from Bon Appetit has to come in a close second. Cooking the tomatoes on the stove then mixing with basil, garlic, fennel and red pepper flakes give it amazing flavor. I changed the recipe a bit since our grocery store didn’t have the multitude of mozzarella cheeses the recipe requires. My adaptation is below.

Bon Appetit!

CHERRY TOMATO PIZZA MARGHERITA
Serves 4

1 13.8-ounce tube refrigerated pizza dough
1 tablespoon extra-virgin olive oil
1 12-ounce bag cherry tomatoes, stemmed
1 garlic clove, pressed
1/2 teaspoon fennel seeds, coarsely crushed in plastic bag
1/4 teaspoon dried crushed red pepper (I used a little more since I love spice)
1 8-ounce ball fresh mozzarella, diced
1/2 cup finely shredded mozzarella
1/3 cup chopped fresh basil leaves plus small leaves for garnish

Position rack in top third of oven and preheat to 425°F. Unroll dough on heavy large baking sheet; pull to about 12×8-inch rectangle, pinching any tears to seal. Fold over edge of dough to make border.

Heat large skillet over high heat 2 minutes. Add oil, then tomatoes; sprinkle with salt and pepper. Sauté until tomatoes are charred and beginning to break down, about 5 minutes. Transfer to large bowl. Mix in garlic, fennel, and crushed red pepper. Using back of fork, crush tomatoes in bowl, leaving large chunks intact. Season mixture with salt and pepper. Toss cheeses and chopped basil in medium bowl.

Sprinkle cheese mixture evenly over dough, right up to border. Spoon on tomato mixture in dollops, leaving some cheese uncovered. Bake pizza until crust is crisp and brown, 25 to 30 minutes.

Loosen pizza with metal spatula and slide onto board. Garnish with basil leaves.

NOTE: If you like your crust a little crispier, here are a few tips:

1. Bake a little longer than 20 minutes.

2. Coat the bottom of the pan with cornmeal

3. Bake the crust ALONE (sans toppings) for about 5-10 minutes to give it a head start, then finish the baking with the toppings.