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Monday
Oct172011

October 17: Italy

Stromboli & Zucchini with Butter

Tonight's dinner is a good news/bad news/good news scenario. Good news: This recipe is a great twist on pizza night. Easy and kid friendly. Bad news: My Italian-born SIL asked what type of cuisine Stromboli was. While I researched the authenticity of many recipes for the month, I took this one at face vale (perhaps because one of my favorite Parisian cafes served a variation of it). It turns out the debate is whether Stromboli was born in Philadelphia or Spokane. Good news: Even before I learned I was a fraud, I had included an alternate recipe for an authentic (but often cooked in my house, thus disqualified from my project) meal.

Our family loves carbonara. In fact, I have not found anyone who does not! We eat it at least twice a month. While it was "disqualified" for my family; I recommend you cook it if you have not yet done so!

Stromboli

  • 1 medium ball raw pizza dough (most pizza places sell it, as does Whole Foods)
  • 5 ounces sliced ham
  • 5 ounces pepperoni, sliced thinly
  • 3/4 cup shredded mozzarella cheese
  • 3/4 cup shredded provolone cheese
  • 1/4 cup parmesan cheese
  • 1 tablespoon olive oil

Preheat oven to 450. If you have a pizza stone, place in oven. Otherwise, a cookie sheet will do.

Sprinkle a little flour on your work surface. Roll dough into a 10x14 inch rectangle. Cover the rectangle with layers of your desired toppings, leaving a 1 -inch border around the sides and at the top. Starting at the end closest to you, roll the stromboli into a log. Seal the dough by pinching firmly with fingertips on sides and ends.

Place stromboli on the pizza stone or cookie sheet, seam-side down. Use a pastry brush or a mister to apply olive oil. Turn down oven to 400 degrees and bake for 35 minutes. Carefully remove from oven and let rest for 5 minutes. Slice with a serrated knife.

 

Zucchini with Butter

  • 2 medium zucchini
  • 1 tablespoon butter
  • salt

Heat butter in large saucepan over medium. Add zucchini in one layer. Salt liberally. Flip when bottoms brown, about 7 minutes. Sautee 7 minutes more.

 

Pasta Carbonara

  • 8 oz dried pasta (heavier is preferred, such as orchietta)
  • 4 thick-cut slices bacon (about 6 oz)
  • 3 eggs
  • ½ cup grated or shredded Parmesan
  • 1/4 cup whole milk

Cook pasta according to directions.

While pasta is cooking, chop bacon into small pieces (one cut lengthwise, then into ¼-1/2  inch strips). Sautee bacon over medium heat in a large skillet

While bacon is cooking, mix together remaining ingredients in a small bowl.

When bacon is cooked to desired degree, use slotted spoon to add pasta to bacon skillet. (If pasta is not done yet, turn off heat under bacon. Return to medium heat before adding pasta.) Toss pasta with bacon and its drippings. Add remaining ingredients, stirring continuously until sauce thickens. Add pasta water in half ladle-fulls if eggs start to scramble.

 Printable Recipes

Did You Know?

Vatican City, inside Italy, is the only nation in the world that can lock its own gates at night. It has its own phone company, radio, T.V. stations, money, and stamps. It even has its own army, the historic Swiss Guard.

When McDonald's opened in 1986 in Rome, food purists outside the restaurant gave away free spaghetti to remind people of their culinary heritage.

In 2007, a dog named Rocco discovered a truffle in Tuscany that weighed 3.3 pounds. It sold at auction for $333,000 (USD), a world record for a truffle.

 

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Reader Comments (1)

We did the Carbonara and everyone loved it. Will be making it again.

October 23, 2011 | Unregistered CommenterAshley

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