Pizza Today - December 2015 - 52

2016 Menu Guide

Danish Meatballs
1 pound ground beef
½ pound ground spicy Italian sausage
½ pound ground veal
2 teaspoons salt
½ teaspoon ground black pepper
2 eggs
1/3 cup finely chopped onion
½ cup heavy cream
1 cup dry breadcrumbs
Preheat oven to 375 F. In a large bowl mix
beef, sausage, veal, salt, pepper, eggs,
onion and heavy cream. With moistened
hands, form 1-inch balls. Roll the balls
into the breadcrumbs until they are well
coated. Arrange in a single layer on a large,
shallow baking sheet. Bake 35 minutes,
turning occasionally until evenly browned.
Serve with pasta and marinara or spaghetti sauce.

PHOTO BY JOSH KEOWN

Pasta e Fagioli
1 tablespoon olive oil
2 pounds ground beef
12 ounces chopped onion
6 cloves minced garlic
14 ounces diced carrot
14 ounces diced celery
48 ounces diced fresh tomatoes
15 ounces cooked red kidney
beans
15 ounces cooked white
beans
88 ounces beef stock
1 tablespoon chopped fresh
basil leaves
1 tablespoon pepper
2 tablespoon chopped fresh
parsley
2 teaspoons hot sauce
48 ounces marinara sauce
1 pound elbow macaroni
Salt and pepper to taste
Brown beef in olive oil.
Add onion, garlic, carrot, celery
and tomatoes and simmer until
tender.Drain and rinse beans
and add to pot with beef stock.

Simmer for 45 minutes; adjust
seasoning with salt and pepper.
If desired, serve with fresh
grated Parmesan cheese.

Pizza Pasta Salad
1 pound cooked pasta, such
as rotini
1 cup sliced pepperoni
1 cup sliced provolone cheese
1½ cups cherry tomatoes,
halved
½ cup grated Parmesan
cheese
1 cup Italian dressing
1 teaspoon Italian seasoning
½ cup green pepper, sliced
Salt and pepper to taste
In a large bowl, add cooked
pasta. Cut pepperoni into
fourths and slice provolone
into matchstick pieces; add to
pasta. Add tomatoes, Parmesan
cheese, Italian seasoning, dressing, green peppers, salt and
pepper; mix well. Chill before
serving.

Add remaining ingredients and
pasta.
5 2 / P I Z Z AT O D AY. C O M / D E C E M B E R 2 0 1 5

Roasted
Portobello Salad
3 tablespoons red-wine
vinegar
1 tablespoon Dijon mustard
Salt and pepper to taste
2/3 cup extra virgin olive oil
4 portobello mushrooms (1½
pounds), stems trimmed
8 ounces mixed salad greens
1 small red onion, thinly
sliced
4 ounces bleu cheese
Preheat oven to 450 F. In a
medium bowl, whisk together
vinegar, mustard, salt and pepper. Slowly add olive oil, whisking to emulsify. Set aside ½ cup
dressing to toss with the greens.
Place mushrooms, stem side
up, on baking sheet. Coat both
sides with some of the remaining dressing. Roast mushrooms,
occasionally brushing with more
dressing, until they are tender,
about 15 minutes. Toss the
mixed greens, onion and cheese
with reserved dressing. Cut
portobellos ½-inch thick, and
arrange a few slices over each
serving.

PHOTO BY RICK DAUGHERTY

Arancini

JEFFREY FREEHOF
THE GARLIC CLOVE, EVANS, GA
1 cup raw sushi rice
2 cups chicken stock
1 large portobello mushroom, chopped
1 tablespoon olive oil
1 small white onion, diced
3 ounces sweet Italian sausage
¼ cup Parmesan
2 cloves crushed garlic
salt and pepper, to taste
Breading:
1 egg
1 cup flour
1 cup Italian breadcrumbs
Sauté the minced onion and
mushroom in the olive oil
along with the sausage and
garlic. Once the onions are
translucent and the sausage is
cooked, add the rice and the
chicken stock.
Simmer on a fairly low heat
for approximately 20 minutes.
Remove from heat and stir in
the Parmesan.
Set aside, covered, and let cool.
Scoop and roll rice balls to
desired size. Let them chill, then
bread them with a standard
breading procedure using flour,
egg wash and bread crumbs.
Keep them refrigerated until
ready to fry at 350 F for about
4 to 5 minutes.

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Pizza Today - December 2015

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