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Category: Italian Food

“Casa Pizza Sauce” Canned

 

Casa Pizza Sauce

Casaculinarian.com Pizza Sauce is very different than what you get at the Pizzeria’s. Made of only Imported Italian Tomatoes. Fresh Herbs and Spices. The Sauce is raw- never cooked. It cooks on the Pizza Pie. You can eat it with a spoon out of the jar…

We are working on trying to get it for sale for our followers…

Until then make it your self. Follow the link below. Thanks Jason.

Pizza Sauce

Guest Chef Julie Caproni and her Wonderful Pizzagaina Recipe

 

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Our Guest Chef Spot for this week… Chef Julie Caproni’s Pizzagaina recipe. Julie and I had worked together for a while. She had Managed the Hard Rock Cafe in NYC. A great student of all music genre… I am looking to add more Guest Chef spots in the future with people I have worked with or know. So if interested send me a recipe, picture, and I will call you.

I had seen Julie’s Pizzagaina on Facebook and was so impressed I asked her to share it. So here it is…

Pizzagaina:

For the Dough using a stand mixer with dough hook or a processor
1 Lb AP  Flour by weight measure, use a kitchen scale
2 Eggs
Pinch of salt
1/2 Lb sweet Butter, cold ( 2 sticks cut into small pieces )
Milk, as much as needed about a ¼ cup a little at a time till dough ball forms don’t over work, its ok to see chunks of butter in the dough, makes a better crust this way. Do not knead, if sticky add a little flour or if too dry add a little milk.
PREHEAT OVEN 350F TOTAL BAKING TIME 1 HOUR 15 MINUTES
For the Filling:
1 Lb Basket Cheese or Ricotta cheese either one works, Galbani is a good choice ricotta
3 Eggs +1 egg for the egg wash
Cut all the next ingredients to medium dice, you don’t want huge chunks
1/4 Lb Provolone – Sharp
1/4 Lb Mozzarella don’t use fresh in water, use dry like a polly-o
4 Tbs Grated Pecorino cheese
1/4 Lb Prosciutto
1/4 Lb Sopressata or a Genoa salami whichever you prefer, even pepperoni
1/4 Lb Mortadella
Fresh black pepper only!! NO SALT !!

Making the Dough
In a stand mixer, add the flour, salt and the butter cut in cubes.
Let the flour absorb all the butter. Add the eggs and let them mix well.
Add enough milk (about 1/4 + Cups) until you have a firm ball of dough.
Let it rest for at least 30 min, wrapped in plastic wrap

Prepare the Filling:
Cut all the meats and cheeses in small cubes and put in a large bowl.
Add the grated Pecorino and mix.
Add the eggs and mix.
Add the basket cheese and mix well.  Add fresh black pepper as desired. Set aside.
Assemble the Pizzagaina
Preheat the oven at 350F
Butter and flour a 9″ springform pan.
Cut a little less than 1/3 of the dough and set aside to make topping
With a rolling pin, roll the large piece of dough in a thin circle about ¼ inch thick
Place the dough over the springform pan so that it overflows the borders of the pan.
Add the filing and spread it evenly don’t press down just pat down the top or smack the pan on the counter to settle filling
With a sharp knife, cut the excess dough from around the border of the pan.
With the remaining dough, roll it thin and with a ravioli cutter, cut strips to make the criss-cross strips and arrange them on top of the filling egg wash the top of the pie and edges. When the pie is done let cool and remove ring, let rest and refrigerate. Best eaten when cold the next day.
Thanks Chef Julie, this looks Fantastic!!!!
Julie C

Penne Vodka First Course

 

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Penne Vodka: First Course

tomato basil sauce 6 cups

heavy cream 1 pint

butter 2 tablespoons

garlic chopped 1/2 teaspoon

shallots chopped 1/2 teaspoon

vodka 4 oz.

fresh grated parmesan cheese 1/2 cup

Buy or make Tomato Basil sauce. Link below.

Tomato Basil Sauce

In a sauce pot add butter, garlic, and shallots and place on medium heat. Brown the garlic and shallots and deglaze with vodka. Be careful if using a gas or propane stove, vodka is flammable. Let vodka reduce. Add the tomato basil sauce and the heavy cream. Let simmer on low until it thickens. About 30 minutes. Turn off stove and fold in parmesan cheese. Toss with penne pasta and serve!!! Enjoy Jason.

Casaculinarian.com Birthday Dinner 3/26/2016

 

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Casaculinarian.com

Birthday 3/26/2016

Chicken Parmesan with Flat Bread and Thin Spaghetti.

Birthdays after 40 are never great but the food was!!! Follow directions for Chicken Parm Subs- but serve over pasta instead…

Tomato Basil Sauce

Chicken Parmigiana Sub

Grilled Chicken Caesar Salad over Flat Bread

Use the flat bread part of the recipe, Enjoy, Jason!!!

 

 

Baker Pippi’s Italian Family Meals- Venison Meatballs with Tomato Sauce

 

meatballs

Check out all of Baker Pippi’s recipe’s at Lulabelleskitchen.com

Its more thank just a Baking Site…

This is lovely served with fresh baked bread and a robust red wine!

Ingredients

Sauce3/4 cup chopped onion2garlic cloves, minced1 tablespoon olive oil1 1/2 cups water (16-ounce) can tomato sauce(12-ounce) can tomato paste1/4cup minced fresh parsley1/2 tablespoon fresh basil1/2 tablespoon dried oregano1/ 2  cup red wine1/2  teaspoon salt1/4 teaspoon pepperVenison Meatballs

1 pound ground venison
1/2 pound ground pork
2eggs, lightly beaten
1 cup  seasoned breadcrumbs
3/4 cup milk
1/4 cup grated Parmesan cheese
1/4 cup  grated Romano cheese
garlic cloves, minced
1   teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil

Instructions

  1. For the sauce, saute the onion and garlic in the olive oil in a Dutch oven over medium heat.  Add the water, wine, tomato sauce, tomato paste, parsley, basil, oregano, salt and pepper.  Bring to a boil; reduce heat and simmer, covered, for 1 hour.
  2. For the venison meatballs, combine the ground venison, pork, eggs, breadcrumbs, milk, cheese, garlic, salt and pepper in a large bowl and mix well.  Shape into balls.
  3. Heat the olive oil in a large skillet over medium heat.  Brown the meatballs on all sides and add to the sauce.  Simmer for about 1 hour, stirring occasionally.
  4. Serve over Tagliatelle or Fettuccine Pasta with freshly grated Parmesan and Romano, freshly cracked black pepper and fresh basil leaves.

Casaculinarian.com Chicago Style Pizza from Home

 

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OMG! Casa did ok with this tonight!!!! I was at a late meeting and this just came out of the oven… It came out great!!!! Hope you try it. This recipe uses one dough ball and yields two 9 inch deep dish pizzas in a pan most of us already own.

Pizza Dough Recipe- Link below, remember if possible use high gluten flour.

Pizza Dough for Home

Pizza Sauce Recipe, this is more important for a Chicago Style Pizza, the sauce is on top so it needs to be flavorful. Link below.

Pizza Sauce

Ok, a used one 22 oz. pizza dough and cut it in half.  I coated two 9 inch baking pans with olive oil, placed the dough in the pans, and wiped olive oil on the top of the dough. Then I covered each pan with plastic wrap. I placed then in the refrigerator and let them proof for 4 hours. Then I took them out of the fridge and with my hands gently spread the dough up the walls of the pan approximately 1 inch. Then allowed this to sit for 30 minutes. Example below.

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Then I added 6 oz. of shredded mozzarella cheese to both pies. I made one plain deep dish and another Italian sausage with parsley and cheese. Approximately 1/2 a pound of sausage out of the casing, I sautéed and drained the fat.  Example of cheese.

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After I put the cheese in, I raised the crust up the sides of the pan. Its easier to do when some weight is on the dough. Than I added pizza sauce to both deep dish pizzas. Sprinkled Parmesan cheese and oregano on both pies. Last added the sausage to one pie. I cooked the pies at 475 degrees until golden. This was really great. They came out of the pan so easy as well… Let them rest 5 minutes before taking them out of the pan and cutting them. Enjoy, Jason!

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Casa Pasta- Spaghetti with Chop Meat, Onion, Garlic, Olive Oil, and Grated Parmesan Cheese

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Ok so there really is no name for this dish. My wife’s family used to make it. I put my own spin on it. I call it “Casa Pasta”.

beef chop meat 1 pound

onion 1/2 diced

fresh garlic cloves 3 sliced not chopped

chicken stock 3/4 cup

olive oil 2 tablespoons

salt and pepper for taste

granulated garlic 1/2 teaspoon

dry parsley 1/2 teaspoon

dry Italian seasonings 1/2 teaspoon

grated Parmesan cheese 2 tablespoons

fresh plum tomato 1 chopped no seeds

butter 1 tablespoon

linguine or spaghetti 3/4 pound

fresh basil Chiffonade 1 tablespoon for garnish

In a sauté pan on medium heat brown the chop meat and drain the fat. Add olive oil, butter, seasonings, onions, garlic, and tomato. Continue to sauté till the onions and garlic begin to brown. Add chicken broth. Let this come to a boil and add cooked pasta. Saute pasta with sauce for 3 additional minutes. Add to a serving bowl. Garnish with grated cheese and basil.

30 Minutes and Done!!!

“Casa Pasta”

Enjoy, Jason!

Casaculinarian.com Sunday Feast for 3/20/2016 Happy Birthday Jules

 

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International Egg Rolls Link Below.

International Eggrolls

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Homemade French Bread and Mussels in White Wine Sauce. Links below.

Crusty French Bread

Easy Mussels recipe for an appetizer for under $6.00

clams oreg

Clams Oreganta

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Using our Homemade Fresh Mozzarella from yesterday to make a Rustic Pie.

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Pizza Sauce

Pizza Dough for Home

Making Fresh Mozzarella at Home

Or just buy the what you can not make at home from the store!!!

Happy Birthday Jules!!! This was her Casaculinarian.com Tapas Bar for her Birthday. We are just missing the Spring Salad, “Sexy Salad”, that we will feature tomorrow. Happy Sunday Feast!!!!

Thanks, Jason.

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Birthday Girl!

 

Signature Sandwich Recipe’s- Melts with Homemade Fresh Mozzarella Cheese

 

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Classic Chicken Parm Melt on Texas Toast with Homemade Fresh Mozzarella Cheese.

Any time you make a Classic Dish and add something new and interesting to it, it becomes GREAT! Try this one out…

Texas toast store-bought 2 slices

Butter both sides of the Texas toast and place on your griddle on 300 degrees. Griddle one side and flip over. Add thin cut slices of Fresh Mozzarella Cheese to both slices of bread. Than a thin layer of Tomato Basil Sauce on both sides. Than add Chicken Cutlet to cover one slice of bread. Add a Pot lid to cover to melt the ingredients for 3 minutes. Uncover and put the Sandwich together. Cover again with lid for an additional minute on each side. Enjoy! This was fantastic, Jason. Links below.

Chicken Parmigiana Sub

Use this for your Cutlets and Sauce.

Making Fresh Mozzarella at Home

Or buy in the store.

Homemade Fresh Mozzarella Cheese

 

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We just finished up making Homemade Fresh Mozzarella Cheese. We made this a few months past, I will put the link for the recipe on this page. We are making Italian Grilled Melts. (Panini Sandwiches)

We made a Hearty Loaf of New England Anadama Bread earlier. We will also be using Texas Toast. Check out the Sandwiches later on Casaculinarian.com

Making Fresh Mozzarella at Home