Tag: vegetarian

Italian Soup

Posted on by schillervsjensen in Italian, Recipes

Ingredients

  • 2 zucchini
  • 1 celery stalk
  • 1 clove of garlic
  • Small bag of baby carrots
  • 2 medium red potatoes
  • 2 cans of cut green beans
  • 1/2 box medium shell pasta
  • 1 jar of vodka sauce
  • 32oz chicken or vegetable broth
  • 1/4 cup italian herbs (oregano, basil, etc)
  • salt/pepper, to taste
  • Shredded Romano cheese (optional)
  • Italian or garlic bread (optional)

Instructions

In a large pot, heat broth and vodka sauce. Add in spices and herbs.

Cut up/dice fresh vegetables then add to the broth mixture in the following order: potatoes, carrots, celery, zucchini, green beans.

Bring soup to a boil and cook until vegetables are tender. Serve with Romano cheese and fresh bread.

Gimme Pizza

Posted on by schillervsjensen in Italian, Recipes

Prepare Ahead

Dough

  • 5 cups pizza flour
  • 1 ts instant yeast
  • 2 cups cold water
  • 2 ts salt

Sift dry ingredients together in a large bowl. Add water and mix thoroughly, use electric mixer with dough hooks. Dough should be supple, not stiff nor sticky. Add flour or water as needed to achieve correct consistency. Place onto a lightly oiled surface, cover with a bowl, and let sit for 30 minutes. Cut into 6 even parts and knead into smooth spheres, store in lightly oiled pizza box for at least 8 hours and up to 36 hours in the refrigerator. When ready to use, leave dough out for 2 hours before cooking.

Red Sauce

  • 1 28oz can of whole peeled San Marzano tomatoes, well-drained
  • 6 cloves of garlic, minced
  • Large bundle of fresh oregano, basil, stems removed
  • Salt & pepper to taste

Blend until smooth.

Assemble

Pre-heat pizza oven until temperature until stone is at least 550F.

On a well-floured surface, roll out dough until it’s about 10-12″ diameter. It should be evenly thin. Roll up edges to form crust.

Brush the top with olive oil then add about 1/4 to 1/3 cup of the sauce.

Add chosen toppings – be careful not to add too much sauce or cheese as this may make the crust soggy. If using fresh mozzarella, pat dry before adding to the top.

Transfer to well-floured pizza peel and bake for 8 minutes or until crust is crispy.