PASTA AL FORNO
Steps:
- For the sauce: Cover the bottom of a medium saucepan with oil and garlic and cook over medium heat until garlic browns. Add sauce, basil, salt and pepper. Cook on medium heat for 15 minutes.
- For the pappardelle pasta: Make a bed of all-purpose flour, then make a well and add eggs. Fold all together, adding in more flour if needed, and knead until a dough ball is formed, then set aside and cover for 30 minutes.
- Run dough through a pasta sheeter to form pappardelle pasta (broad flat noodles).
- For the meatballs: Combine the beef, pork, veal, panko, Parmesan, salt, pepper and eggs in a bowl. Mixture should be on the drier side. If need be, add more panko. Form quarter-size meatballs. Heat a medium frying pan with oil and fry each meatball to a golden brown color.
- For the pasta al forno: Preheat the oven to 350 degrees F.
- Add sauce to a 9-by-13-inch baking dish, along with the ricotta. Stir together, then add mozzarella and the meatballs. Let the cheese melt down.
- Meanwhile, drop the pasta into boiling salted water for about 7 minutes. Strain and add to the baking dish. Mix around, then bake in oven for 10 minutes.
COZZE AL FORNO
Provided by Giada De Laurentiis
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- For the filling: Heat a small skillet over medium heat. Add 1/4 cup olive oil and the prosciutto and cook, stirring often, until the prosciutto is crispy, about 3 minutes. Add the garlic and stir. Remove the skillet from the heat and cool slightly, about 5 minutes. Add the bread crumbs and toss in the oil to coat. Stir in the parsley and 1/4 cup of Parmesan.
- Meanwhile, for the mussels: Heat a large Dutch oven over medium-high heat. Add the olive oil and garlic and cook, stirring often, until the garlic is lightly browned, about 2 minutes. Add the mussels and white wine. Cover and give the pot a shake. Cook, shaking occasionally, until the mussels have just opened, 2 to 3 minutes. Discard any unopened mussels.
- Position a rack in the top third of the oven. Preheat the broiler to high.
- Discard the top shells of the mussels and loosen the mussel meat from the bottom shell. Leave the meat in the shell and arrange on a rimmed baking sheet. Using a small spoon, pack the filling in each of the mussel shells. Drizzle with remaining 2 tablespoons olive oil and top with the remaining 1/4 cup Parmesan. Broil until the filling is golden and the cheese is melted, 1 to 2 minutes. Serve with lemon wedges if desired.
PIZZA WITH FRIED CALAMARI (FROM AL FORNO)
Provided by Food Network
Categories main-dish
Time 4h3m
Yield 1 (10-inch) pizza
Number Of Ingredients 20
Steps:
- Cut the tubes into rings. Lightly coat the squid with flour and fry 360 degree F oil until golden brown. We make this pizza the same way as the margarita except that the spicy oil is drizzled on instead of just olive oil and then the calamari is placed on top, and garnished with scallions.
- Prepare a hot charcoal fire, setting the grill rack 3 to 4 inches above the coals.
- On a large, oiled, inverted baking sheet, spread and flatten the pizza dough with your hands into a 10 to 12-inch free-form circle, 1/8-inch thick. Do not make a lip. You may end up with a rectangle rather than a circle; the shape is unimportant, but do take care to maintain an even thickness.
- When the fire is hot (when you can hold your hand over the coals for 3 to 4 seconds at a distance of 5 inches), use your fingertips to lift the dough gently by the 2 corners closest to you, and drape in onto the grill. Catch the loose edge on the grill first and slide the remaining dough into place over the fire. Within a minute the dough will puff slightly, the underside will stiffen, and grill marks will appear.
- Using tongs, immediately flip the crust over, onto the coolest part of the grill. Quickly brush the grilled surface with olive oil. Scatter the garlic and cheeses over the dough, and spoon dollops of tomato over the cheese. Do not cover the entire surface of the pizza with tomatoes. Finally, drizzle the pizza with 1 to 2 tablespoons of olive oil.
- Slide the pizza back toward the hot coals, but not directly over them. Using tongs, rotate the pizza frequently so that different sections receive high heat; check the underside often to see that it is not burning. The pizza is done when the top is bubbly and the cheese melted, about 6 to 8 minutes. Serve at once, topped with the basil leaves and additional olive oil, if desired.
- Pizza Dough: Sprinkle the yeast over 1/2 cup warm (105 to 110 degrees F) water and allow it to dissolve and activate, about 5 minutes. Combine the flour and salt and mound it onto a cool work surface creating a high walled well in the center. Combine the yeast mixture with 1 1/2 cups of cool water and pour into the well. Slowly begin to mix the water and flour, a little at a time, moving your fingers in short, counter clockwise circles around the border of the water. When the dough is firm enough to hold it's shape, scrape the remaining flour over it and knead until the mass is smooth and shiny, approximately 7 minutes. Transfer the dough to a bowl that has been brushed with olive oil. Brush the top of the dough with olive oil to prevent a skin from forming, cover the bowl with plastic wrap, and let rise in a warm place away from drafts until doubled in bulk, about 2 hours. Punch down the dough and knead once more. Let the dough rise again for about 40 minutes, punch down again and form dough into 4 balls.
- Combine all the ingredients in a heavy saucepan. Bring to a boil, lower the heat to very low, and gently simmer for 10 minutes. Remove from the heat and set aside for 30 minutes so the flavors continue to infuse the oil as it cools
- Strain the oil into a clean jar. When it has cooled to room temperature, cover and refrigerate.
PIZZA AL FORNO
A prebaked pizza crust gets a topping of creamy Alfredo sauce, sliced plum tomatoes, and fresh mozzarella cheese for a simple but elegant white pizza that would make a great light supper or appetizer. Optional garnishes of Parmesan cheese curls and fresh basil leaves add flavor and color.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F.
- Combine sauce with ricotta in medium bowl.
- Arrange pizza crust on ungreased pizza pan or baking sheet. Evenly spread with ricotta mixture, then top with tomatoes and mozzarella cheese.
- Bake 15 minutes or until ricotta mixture is bubbling. Garnish, if desired, with Parmesan cheese curls and fresh basil leaves.
Nutrition Facts : Calories 425.9 calories, Carbohydrate 53.3 g, Cholesterol 41.1 mg, Fat 14.4 g, Fiber 2.4 g, Protein 22.6 g, SaturatedFat 7.5 g, Sodium 657.7 mg, Sugar 3.5 g
ST. LOUIS-STYLE PIZZA
Provel cheese and a cracker-thin crust are the hallmarks of this St. Louis-style pizza recipe. Don't forget to cut your pizza as they would in Missouri-square pieces only! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 pizzas (4 servings each.)
Number Of Ingredients 13
Steps:
- In a large bowl, whisk flour, baking powder and salt. Stir in water and oil until combined. Turn onto a lightly floured surface. Gently form into a ball. Cover and let rest 10 minutes. Divide dough in half. On parchment, roll each half into a 10-in. circle. Transfer (leaving dough on parchment) to a 12-in. pizza pan. , Preheat oven to 425°. Combine sauce ingredients; spread over pizzas. Top with pepperoni, green pepper, onion and cheese. If desired, sprinkle with additional dried basil and oregano. Bake on a low oven rack, one at a time, until bottom of crust is golden and cheese is lightly browned, 15-20 minutes. Cut into squares.
Nutrition Facts : Calories 382 calories, Fat 23g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 755mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 17g protein.
GRILLED PIZZA WITH TOMATOES, CORN AND CHEESE
Categories Cheese Tomato Kid-Friendly Backyard BBQ Parmesan Corn Grill Grill/Barbecue Jalapeño Bon Appétit Small Plates
Yield Makes 4 breads (6 servings per bread)
Number Of Ingredients 12
Steps:
- Pour 1/4 cup warm water into large bowl. Sprinkle yeast over; stir to blend. Let stand until yeast dissolves and mixture is slightly foamy, about 10 minutes.
- Stir 1 1/2 cups room-temperature water and salt into yeast mixture. Add 3 1/2 cups flour, 1/2 cup at a time, stirring until slightly sticky dough forms. Knead dough on floured surface until smooth and elastic, adding more flour by tablespoonfuls if sticky, about 10 minutes. Oil large bowl. Add dough; turn to coat. Cover bowl with plastic wrap. Let rise in warm area until doubled in volume, about 50 minutes.
- Punch dough down; turn out onto floured surface. Divide dough into 4 equal pieces; knead each briefly until smooth. Cover with towel; let rise until almost doubled, about 30 minutes.
- Prepare barbecue (medium-high heat). Roll out 1 dough piece on lightly floured surface to 11 x 8-inch rectangle. Transfer to floured baking sheet. Brush top with oil. Place oiled side down on barbecue. Grill until bottom is golden, about 2 1/2 minutes. Brush top with oil. Using tongs, turn bread over; grill until second side is golden, about 2 minutes. Transfer to baking sheet. Brush bread with oil. Repeat with remaining dough pieces. (Can be made 4 hours ahead. Cover with foil; let stand at room temperature. Before continuing, prepare barbecue; use medium-high heat.)
- Sprinkle Parmesan and Fontina over breads. Top each with tomato slices, corn kernels, parsley and jalapeño. Drizzle with oil. Place breads on barbecue; cover loosely with foil. Grill until cheese melts, watching closely, about 2 minutes. Cut each bread into pieces; serve warm.
More about "pizza al forno recipes"
PIZZA AL FORNO RECIPE | MYRECIPES
From myrecipes.com
Servings 4Total Time 30 mins
ROMAN PIZZA AL FORNO - PIZZA TODAY
From pizzatoday.com
Author Denise GreerCategory Pizzas
AL FORNO AND JOHANNE KILLEEN'S GRILLED PIZZA | EMERILS.COM
From emerils.com
24/7 AUTOMATIC PIZZA VENDING MACHINE | HOME
From pizzaforno.com
PIZZA AL FORNO RECIPE | BERTOLLI
From bertolli.com
Estimated Reading Time 40 secs
AL FORNO AND JOHANNE KILLEEN'S GRILLED PIZZA - COOKING …
From cookingchanneltv.com
Cuisine ItalianTotal Time 4 hrs 40 minsCategory Main-DishCalories 503 per serving
MAIN MENU | PREZZO ITALIAN RESTAURANT
From prezzorestaurants.co.uk
ST. LOUIS-STYLE PIZZA RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
PASTA AL FORNO RECIPE (ITALIAN BAKED PASTA) | KITCHN
From thekitchn.com
THE BEST GRILLED PIZZA, INSPIRED BY RHODE ISLAND’S GRILLED-PIZZA MECCA
From saveur.com
AL FORNO'S PIZZA
From alfornos.com
BEST PIZZA DOUGH RECIPE – A COUPLE COOKS
From acouplecooks.com
GRILLED PIZZA WITH PROSCIUTTO RECIPE - FOOD & WINE
From foodandwine.com
PASTA AL FORNO: 49 BAKED PASTA RECIPES - TASTE OF HOME
From tasteofhome.com
21 AL FORNO PIZZA DOUGH RECIPE - SELECTED RECIPES
From selectedrecipe.com
You'll also love
Related Search