Italian meets Swiss! ZOPF Garlic Bread!

Hey all! I hope everyone had a very nice Valentines Day! This is a recipe for a Swiss bread called Zopf with an Italian twist! I will be posting step by step directions soon and look out for updates with video links as well! Enjoy the pictures for now and I will be posting again soon! As always remember to make it your own and that It's All To Eat! Suo Tutto Mangiare!!!!

-Freddy g

Super Bowl Chorizo Roll & a 3 Cheese Pie!

New York Football GIANTS Pulled off a huge win yesterday, beating those New England Patriots in the Super Bowl. . .AGAIN!!!! So you know we had to have a huge pre-game meal! I made a 3 Cheese Pizza Pie & a Chorizo & Provolone Roll! Check out the pictures and look for the Pepperoni Roll recipe below as well as the 3 Cheese Pie recipe!!! Hope all is well and remember It's all to EAT!!!! Suo Tutto Mangiare!!!!

- Freddy g

Pepperoni Roll & Pizza!

Hey everyone! Hope everyone is well! This week I wanted to make a pepperoni roll along with a huge pizza! I always love making something new, and this was my first attempt at making a pepperoni roll, Although I did use my same pizza dough recipe it did add great flavor when I used Swiss Cheese & Parmigiana inside, Came out delicious, also for the Pizza I used fresh Mozzarella, Provolone & Parmigiana! Great flavor and it switches things up for your average mozzarella Pie.

Pepperoni Roll

Again like everything that I make using my Pizza Dough its best if you let the dough rise overnight in the refrigerator, this makes for the best dough, but you can make the dough on the spot and let raise for an hour or so, if you are in a hurry! Either way get ready to taste a delicious meal!!! SUO TUTTO MANGIARE!!! ITS ALL TO EAT!!!


Recipe Ingredients

For Homemade Dough:

- 4 cups of unbleached flour
- 2 cups of Warm water
- Packet of Baking Yeast
- 2 tbs of E.V.O

For Pepperoni Roll Filling:

- 1 Lg Package of Pepperoni
- Swiss Cheese
- Parmigiana Cheese

Pepperoni Roll - THE ROLL!

This recipe is extremely easy and relativly cheap, don't be afraid to add diffrent toppings, bacon or ham would be delicious also maybe some grilled chicken! Make it your own!!!

To begin with the dough, Start off with a large bowl, I always use a small amount of Olive Oil and rub my hands with it, this helps with handling the dough and not letting it stick to your hands. The first thing you need to do is add your 4 cups of unbleached flour into the bowl, then add your 2 tbs of Olive Oil, a packer of yeast and mix this all together. Then start to slowly add your warm water into the Bowl and mix with your hands until it begins to clump together and can be pulled of the side. Meade with your hands and continue to add water or flour to the mixture until your dough begins to form. By the end of this process your should be able to mold the dough and have it become a soft ball that is one single shape and consistency. Do not be afraid to add more flour to the dough to make it easier to handle. Once the dough is finished place in center of bowl in a small round ball, cover with plastic wrap or foil and let sit overnight in the fridge. This process allows the yeast to react with the flour and water and rise into a fluffy dough, good for Sicilian Pizza, Calzones, Rolls & Stromboli.

ROLLING THE ROLL!!!

Once you are finished and let your dough sit, take dough and place on a large cooking tray, either with oil rubbed on, to help with sticking or on top of parchment paper. Then work the dough from the inside-out into a large rectangular shape, don't worry about the exact shape, as long as its thin, long and in a rectangle you should be fine! Once spread out, then cover entirely with pepperoni, then on top place your Swiss Cheese, and lastly pour on your Parmigiana Cheese. After this is complete you are ready to start to ROLL!!!

Take the end furthest away and with both hands slowly roll the dough back to yourself. You can roll away from you if you'd like what ever you feel most comfortable doing. After your done, place Oven on 375 degrees and let bake for about 15 minutes or until nice and golden brown! Then let cool, slice into bite sized pieces and MANGA!!! I served this with my Sweet Dipping Sauce Check out the Recipe for that below in my posts for Stromboli!!!

Step 1 : Roll dough out to Rectangle

Step 2 : Start adding Pepperoni

Step 3 : Completely cover dough with Pepperoni

Step 4 :  Add Swiss Cheese

Step 5 : Add your Parmigiana Cheese

Step 6 : Start Rolling

Step 7 : Finish Rolling

Step 8 : MANGA!!!

THE FINISHED PRODUCT

BELLA!!!

This meal was great, A huge Pepperoni Roll paired with a nice 3 cheese Pizza!!! BELLA!!! I hope you enjoyed! Check my Pizza post below for the recipe for that!!! Until Next time!!! Rememeber ITS ALL TO EAT!!! SUO TUTTO MAGIARE!!!


-freddy g

More Pics for you!!! MANGA!!!

FRESH DOUGH!

FINISHED SPREADING OUT

BELLA!!!

DELICIOUS!!!

THE FINISHED PRODUCT!!! BELLA!!!

The Art of the Calzone!

Hello again, after much heated debate over where each one originated from, the Stromboli & the Calzone have taken a place in main stream America as well as dinner plates & frat parties around the world. I have decided to do some very light research on there differences, history & this is what I found. The Calzone is a turnover with toppings that includes Ricotta Cheese originating in Italy & The Stromboli is similar to the Calzone without Ricotta Cheese and originating in the US about 60 years ago. Well that ends the debate in quite a nutshell haha. Both I love to make! Here is my recipe for the Calzone! It is very similar to the Stromboli, just with the difference being the way you fold the dough & the addition of Ricotta cheese as a filling! I hope you Enjoy! SUO TUTTO MANGIARE!!!

The Art of the Calzone

Like all other turnovers and rolls, this recipe starts with the dough! As I always recommend, make the dough the night before for best results and let sit in the refrigerator over night to allow to rise!

Who doesn't like Broccoli!

Recipe Ingredients:

For Homemade Dough:

- 4 cups of unbleached flour
- 2 cups of Warm water
- Packet of Baking Yeast
- 2 tbs of E.V.O

Calzone Fillings :

- Brocolli
- Black Forest Ham
- Pepperoni
- 1 lb of Ricotta Cheese
- Fresh Shredded Mozzarella Cheese
- Sauteed Onion

Calzone Dough

Dough RISING!

Start off with a large bowl, I always use a small amount of Olive Oil and rub my hands with it, this helps with handling the dough and not letting it stick to your hands. The first thing you need to do is add your 4 cups of unbleached flour into the bowl, then add your 2 tbs of Olive Oil, a packer of yeast and mix this all together. Then start to slowly add your warm water into the Bowl and mix with your hands until it begins to clump together and can be pulled of the side. Meade with your hands and continue to add water or flour to the mixture until your dough begins to form. By the end of this process your should be able to mold the dough and have it become a soft ball that is one single shape and consistency. Do not be afraid to add more flour to the dough to make it easier to handle. Once the dough is finished place in center of bowl in a small round ball, cover with plastic wrap or foil and let sit overnight in the fridge. This process allows the yeast to react with the flour and water and rise into a fluffy dough, good for Sicilian Pizza, Calzones, Rolls & Stromboli.

Calzone Fillings

We decided to make two Calzones, One was Broccoli & Ham and the Other was Pepperoni & Ham. For the first take your Broccoli and place in a saute pan with 2-3 tsp of Olive Oil, place on medium heat and cover with pan lid. Check and stir every minute or so for around 10 minutes or until Broccoli is softened. Then let Cool. The other Ingredient we saute is the onion, which is basically cooked the same way in a small amount of Olive Oil on medium heat until browned and softened.

Putting it all together!

Take your dough out of the refrigerator and stretch out and mead. Once on the pan place on parchment paper if not you can oil the pan to help from sticking. Now you are ready to start adding your toppings and closing your Calzone! I like to add the Ricotta Cheese first, then add your Broccoli & Ham. Then for the other add the Ricotta cheese, Pepperoni, Mozzarella Cheese, Sauteed Onion & Ham. Try to place fillings in the middle of the dough.

Then start to stretch the dough over the toppings slowly, once over the toppings pull together and fold the dough endings into each other. Once folded you can Cover with Oil or Butter as well as Italian Seasoning to add flavor to the dough. Add 4-5 slices to the top of the dough to help cook and allow the dough to breathe while cooking in the oven at 400 degrees in the middle of the oven for around 20 minutes.

Calzone # 1 Ham, Pepperoni & Sauteed Onions

Step 1 : Stretch Dough Out & Mead

Step 2 : Add toppings to Calzone #1

Step 3 : Add Cheese to Calzone #1

Step 4 :  Add fillings to Calzone #1

Step 4 : Add fillings to Calzone #1

Step 5 : Add Ricotta to Calzone #1

Calzone # 2 Broccoli & Ham

Step 2 : Add Ricotta to Calzone # 2

Step 3 : Add fillings to Calzone #2

Step 4 : Add Broccoli to Calzone #2

Folding a Calzone

Step 1 : Fold Dough over toppings placed in center

Step 2 : Begin to press the dough at the crescent side

Step 3 : Fold dough into each other throughout crescent

Step 4 : Add Oil and Italian Seasoning

Calzone # 2

Step 1 : Fold dough over toppings

Step 2 : Press dough into the crescent completely

Step 3 : Cover with Oil and Italian Seasoning

FINISHED PRODUCT

BELLA!!!

I served these with a side of my sweet sauce for dipping (look for recipe in past posts)! These both came out great and tasted even better! We loved them, all though it was a bit much for just 4 people! haha nothing wrong with that though! We loved it over a glass of Vino & a few beers, some laughs and another great night spent with family! I hope you enjoy! I will be posting Pepperoni bread soon too!!! Be safe everyone and I hope you hit the kitchen hard in 2012!!! SUO TUTTO MANGIARE!!! ITS ALL TO EAT!!!

-freddy g

Italian Sushi with Mrs. A's Balsamic Dijon Dipping Sauce!

This is a great idea I decided that I wanted to make, using some of my recipes and the art of Sushi rolling. Mixing both style that I enjoy Japanese Sushi as the format to my dish & Italian Cuisine as the Flavor! After some good conversation with my Fratelli's, Mr. A, Mrs. A & Krista, I decided to make a few basic rolls to start with! They came out great and with no hiccups, pretty simple (with 2 Sou Chefs Mrs. A and Krista & a hour or so of prep work!) & delicious! As I am always saying make these your own, take something you like and turn it into something you and your family will LOVE! Here it is ITALIAN SUSHI! SUO TUTTO MANGIARE! ITS ALL TO EAT!!!


Italian Sushi

Recipe Ingredients:

Roll Filling's

- 1 lb. Ricotta Cheese (Skim for all the New Year Resolutions!)
- 2-3 Sun dried Tomato's
- 6-8 Diced Plum Tomato's
- Fresh Basil
- Fresh Arugula
- Fresh Mozzarella Cheese
- 2 Roasted Red Pepper
- 1 lb of Lasagna Pasta 

Eggplant Roll

- 1 Eggplant sliced thin
- 2 Eggs
- Italian Seasoned Bread Crumbs
- Fresh Parmigiana Cheese

Mrs. A's Balsamic Dijon Dipping Sauce

- Salt & Pep
- 3 tsp of Balsamic Vinegar
- 4 tsp of Olive Oil
- 4 tsp of Honey Dijon Mustard

Unlike most of my previous posts, this one does take about an hour or so of prep time preparing everything before you start to build your first rolls. Grab some of the family and GET IN THE KITCHEN!!! This is a fun and delicious recipe for you too enjoy making with your family! ITS ALL TO EAT! I would recommend starting and following the way that I will explain it to you, that way everything is done before you need it! Most important ENJOY & MANGA!

Roasted Red Peppers & Eggplant Rolls Prep

Step 1 : Cut & Press flat onto baking sheet with aluminum foil & non-stick spray

Step 2 : Place oven on broil on second shelf, watch closely

Step 3 : Remove once the rep pepper has turned black & crisp

Step 4 : Let cool & place in plastic bag

Step 5 : Remove black layer and place in dish for later

Start by cutting and pressing your red peppers into flat 2-3 inch squares. Place onto baking sheet with an aluminum foil underneath, spray with non-stick spray to help when removing from pan. Place oven on broil, and place on 2nd to top rack, keep a close eye on these you want to take them when they all have turned black completely on top. Remove from oven and  let cool after blackened, then place in plastic bag for around 10-15 minutes to allow the steam to help further cook the red pepper. Once you remove from steam bag, remove burnt outer layer and place roasted red pepper in a dish for use later on.

Step 1 : Slice the Eggplant into thin long strips

Moving on to the Eggplant Rolls, take your eggplant and cut as thinly as possible long horizontal pieces that run the whole length of the eggplant. Once entire eggplant is cut thinly, you can prepare your breading station. The Breading station consists of a bowl with 2 eggs beaten, & another bowl of Italian Seasoned Bread Crumbs and Freshly graded Parmigiano Cheese Mixed together. Take the thin sliced eggplant, bath it into the egg mixture, then place into Bread Crumb & Cheese mixture. Place on cooking sheet covered with parchment paper. Repeat until there is no eggplant left. If you need to use more eggs, first try adding water to the mixture ( again trying to watch the weight after New Years! haha). Once you have finished, place eggplant into the oven at 350 degrees for around 20 minutes, again keep an eye on theses and flip when needed. You will know the eggplant is done when they have turned a nice golden brown color on both sides. Place on a dish and let cool.

Step 1 : Thin long slices of eggpant

Step 2 : Prepare your Breading Station

Step 3 : Place in Egg Mix Bath

Step 4 : Place on both sides Bread crumb & Parm Mix

Step 5 : Place in the oven at 350 degrees for around 20 minutes

Step 6 : Place in plate to cool

Ricotta, Tomato & Basil Filling

In another large bowl, place your Ricotta Cheese (Skim), Freshly chopped basil & Freshly diced plum tomato's. Then mix. This is great for these rolls, it adds great flavor and is a key component in keeping the rolls together.

Ricotta, Basil & Tomato

Sun dried Tomato's & Mozzarella Filling

Take your Sun dried tomatoes and cut them into small thin slices, easy to use when rolling your Sushi, do the same for your fresh Mozzarella, cut into long thin slice's. I found that the thinner and longer the slices, the easier they are to roll.

Arugula & Fresh Basil Filling

Take your Fresh Arugula & Basil and place on a plate, these are best when you just use them directly into the roll, adding great flavor and great texture to the rolls. Plus adding a very eye pleasing look as well!

Lasagna Noodles

You now can cook your Lasagna noodles, Remember to add your salt to the boiling water! Once Noodles have been in and stirred for around 10 minutes they should be ready to go. Drain noodles, and run under cold water to help cool and make it easier to handle. Once cooled, place on a cutting board and cut noodles in half,k directly in the center of each noodle, you can do this all at once to allow for the same sized noodles. Once this is finished you are ready to start putting your first Italian Sushi Rolls TOGETHER!!!


Rolling

This was my favorite part of making this meal, again I challenge you all to make your own, with your own fillings! We made mixtures from Basil, Mozzarella & Sun Dried Tomato to Eggplant, Ricotta & Arugula! (and every mixture in between!!!) The key with rolling is to place all of the toppings you want at one end of the Noodle or Eggplant and roll into the noodle! See below step by step! Take your time and Mix things up!!! Everything tasted great! Once Noodles are rolled place on baking sheet on top of parchment paper.

Step 1 : Place toppings on one end

Step 2 : Begin to roll noodle

Step 3 : Continue to roll down noodle

Step 4 : Completely finish the roll

Mrs. A's Balsamic Dijon Dipping Sauce

Balsamic Dijon Dipping Sauce

I knew that I wanted something to replicate the soy sauce used in classic Sushi, so when talking to Mrs. A, she had told me of a recipe that she had for a Balsamic Dijon sauce she had made before. This is simple and really elevated the Sushi to the next level!

Start out with adding about 2 tsp of Salt & Pep into a mixing bowl, then add 3-4 tsp of Honey Dijon Mustard, add in 4 tsp of Olive Oil & 3 tsp of Balsamic Vinegar. Then Mix! Its that simple and believe me it is a great complement to these rolls!!! BELLA!!!

Finishing Touch's

After all Rolls are complete, you can add fresh parmigiano cheese sprinkled on top, this adds another dimension of flavor as well as a nice crisp to each roll. Then place oven on 300 degrees and place completed rolls into oven for 5 minutes. This finishes cooking the noodles and crisping the cheese sprinkled on top. Once in the oven for 5 minutes take out and serve!!! I would recommend either serving whole rolls for a dinner plate, or cutting to serve as appetizers! These came out great and what a wonderful day we had making them! My two Sou Chefs really helped me out (Krista & Mrs. A) !!!

FINISHED PRODUCT

BELLA!!!

BELLA!!!

BELLA!!!

These Rolls were everything that I had imagined them to be! Great tasting, filling & wonderful to share! Taking my Italian Recipes & incorporating them in this traditional Japanese style of cooking was something that I really enjoyed doing & hope to continue in other foods that I continue to cook and enjoy! There is nothing like creating something step by step in your mind and completing it in real life, seeing your idea come to fruition is something that I love! Be creative out there! DO NOT settle for mac n cheese every night or grilled cheese! Take something you like & turn it into something you LOVE, bring your family together!!! For that is what truly matters!!! I hope you all enjoyed this recipe, because I know that I did! Until next time, remember ITS ALL TO EAT!!! SUO TUTTO MANGIARE!!!

-freddy g



P.S.

Here are some more pics!!! Enjoy!!! BELLA!!!