World Famous Mama Marias Bootlegger Pizza Recipes

Steps:

• Preheat your oven to 375 degrees F/190 degrees C/gas 5. Dust a clean surface and a rolling pin with flour and roll out your puff pastry until it's just over 1/4-inch/0.5cm thick. This will be enough to cover the ovenproof frying pan you'll be cooking the tarte Tatin in, leaving about 2 inches/5 cm extra around the edge. Put the pastry to one side for now. Peel your apples, then halve them horizontally and use a teaspoon to get rid of the seeds and core. Put the ovenproof pan on a medium heat and add the sugar, Calvados, vanilla seeds, and pod. Let the sugar dissolve and cook until the mixture forms a light caramel. Once the caramel looks and smells delicious - it should be a lovely chestnut brown - add your halved apples. Carefully stir everything in the pan and cook for about 5 minutes or until the apples start to soften and you get a toffee apple vibe happening. Add the cubed butter, then lay the pastry over the top. Quickly and carefully tuck the pastry down right into the edges - it's best to use a wooden spoon so you don't touch the caramel. Bake the tarte Tatin for about 25 to 30 minutes, or until golden, with crispy caramelly pieces bubbling up from under the edges. Take it out of the oven. To make it look like a tarte Tatin you need to turn it out, which isn't hard - but you do need to be careful with that hot caramel. So get a serving plate or board larger than your pan and put an oven glove on to protect the arm holding the board. Put the board or plate on top of the pan, then quickly, carefully and confidently turn it out (remember you can go to www.jamieoliver.com/how-to and see a video of how to do this safely). Put it to one side for a few minutes, so the caramel can cool down, then divide it up and serve with a spoonful of creme fraiche or ice cream.

Steps:

• Preheat the oven to 300 degrees F.
• In a large mixing bowl, mix the flour and a dash salt with a fork. Transfer the flour mixture to the bowl of a food processor. Add in the butter and 2 cups water. Pulse just until bound. Take the dough out of the food processor. Sprinkle the counter lightly with some flour. Cut the dough into three equal chunks. Flour your rolling pin, then roll out each piece of dough. Lightly fold in half, which creates a half-moon shape, and move to baking sheet. Open and flatten out the dough. Wet your hands and wipe over the dough to moisten. Sprinkle with sea salt. Cut with ravioli wheel (random sizes are best). Then take a fork and puncture the pieces. Repeat for the remaining pieces of dough. Bake until puffy and golden brown, 10 minutes.

Steps:

• Preheat oven to 400 degrees F. Use pizza stone, or a 12-inch pizza pan if stone is unavailable. Place dough in a pan and generously brush with infused oil. Place caramelized onion on the dough, then slice the smoked chicken and place on top of the onion. Spread the garlic around, generously, on top of the chicken and onion. Break up the goat cheese and place on the pizza. Bake for 8 to 10 minutes until the toppings are hot. Remove from the oven and sprinkle with fresh rosemary over the top.

Steps:

• Cut a criss-cross in the figs, but not quite to the bottom, and then, using your thumb and forefinger, squeeze the base of the fig to reveal the inside.
• Place the figs on a large plate and weave around I piece of prosciutto or Palma ham around each fig.
• Add the ripped up basil and the buffalo mozzarella.
• Drizzle over the honey, making sure each fig has some in the middle, then drizzle the olive oil, lemon juice, and salt and pepper.
• Or: Mix all the dressing ingredients together in a bowl and season, to taste, then drizzle everything with the honey and lemon juice dressing.

Steps:

• In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
• Add onions and continue to cook, stirring occasionally until onions are softened.
• Add garlic, tomatoes, tomato paste, tomato sauce and water.
• Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
• Stir well and barely bring to a boil.
• Stir in red wine.
• Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
• Cook spaghetti according to package directions.
• Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.