Pizza Today - December 2017 - 54

Pepperoni Ripieni
6 medium-size bell peppers,
washed, tops cut off, cut in
half lengthwise, seeds and ribs
removed
2 cups cooked white rice
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup finely chopped celery
1 pound lean ground beef
1 pound lean ground pork
1/4 cup chopped parsley
1/2 teaspoon ground pepper
1/4 cup grated Romano or Parmesan cheese
2 large eggs
3 cups marinara sauce
In a large sauté pan set over
medium-high heat, add the olive oil.
Add the onions and celery. Cook
and stir until the onions become
limp. Add the beef, pork, parsley
and pepper. Cook and stir until the
meats are no longer red, breaking

Artichoke Fritters
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon each salt and
pepper
1 cup whole milk
1 large egg
12 frozen artichoke hearts,
thawed, halved, patted
dry
Oil for deep-frying
Orange aioli dipping
sauce* recipe to follow

Summer Salad
16 ounces spinach penne
pasta
1 cup prosciutto
6 ounces black olives,
pitted
1 large tomato, diced
1 large cucumber, sliced
4 ounces yellow bell pepper, diced
4 ounces red bell pepper,

In a small mixing bowl
combine the flour, baking
powder, salt and pepper.
In another bowl, combine
the milk and egg. Combine
the wet ingredients with the
dry. Do not overmix. Let the
batter sit for about
20 minutes.
Oil for deep-frying should
be 375 F. Dip each artichoke
heart in the batter and then
in the hot oil. Fry until golden
brown. Drain on paper towels.
Serve with the orange aioli
dipping sauce.

Orange Aioli Sauce

diced
3 ounces broccoli, chopped
3 ounces cauliflower,
chopped
2 ounces red onion,
chopped
12 ounces house Italian
salad dressing
Fresh basil, to taste
Fresh parsley, to taste
Fresh grated pepper, to
taste

Cook pasta until al dente.
Drain pasta and give ice
bath. Mix pasta, prosciutto,
olives, tomato, cucumber,
bell peppers, broccoli, cauliflower, onion and dressing in
large bowl. Divide in equal
portions into serving bowls
and top with basil, parsley
and pepper. Serve with
warm house bread.

5 4 / P I Z Z AT O D AY. C O M / D E C E M B E R 2 0 1 7

2 cups mayonnaise
3 garlic cloves, minced or
crushed
2 tablespoons extra-virgin
olive oil
1 tablespoons orange juice
Orange zest
Combine thoroughly all
the ingredients except the
zest. To serve, put the aioli
sauce in ramekins, sprinkle
the zest on top.

up any large clumps. Drain excess
oil from pan and cool the mixture
a bit.
In a large mixing bowl, combine
the cooked rice, the meat mixture,
the cheese and the eggs. Mix until
well blended. Preheat the oven to
375 F.
Lightly oil a large baking pan.
Stuff the pepper halves with an
equal amount of the rice and meat
mixture. Set the peppers into the
baking pan in one layer. Spoon the
marinara sauce over and around
the peppers.
Cover the pan with aluminum foil
and place the peppers in the preheated oven. Bake for 45 minutes.
Remove the foil. Test the peppers to
make sure they are soft and cooked
through.
Serve (one half or two halves,
relative to portion sizing you choose)
with additional warm sauce on the
plate and grated Parmesan on the
side.

Prosciutto & Melon
Salad
1 cup fresh arugula, patted dry
2 wedges of honeydew melon,
seeded, peeled, cut into
1/2-inch cubes
2 thin slices of prosciutto di
Parma, each slice cut into
2 strips, lengthwise
Extra-virgin olive oil
Fresh lemon juice
Arrange the arugula in the
center of a chilled plate. Place
the cubes of melon around the
base of the arugula. Criss-cross
the strips of prosciutto over the
arugula. Drizzle the olive oil and
the fresh lemon juice over the
salad. Serve.
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Pizza Today - December 2017

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