Pizza Today - December 2015 - 62
2016 Menu Guide
Penne Portobello
4 portobello mushrooms (1½
pounds)
¼ cup extra virgin olive oil
3 cloves fresh garlic, chopped
½ teaspoon salt
1⁄3 cup dry white wine
1 tablespoon lemon juice
1 tablespoon minced garlic
1 tablespoon butter
1 teaspoon freshly ground
black pepper
3 tablespoons chopped fresh
basil
10 ounces fresh mozzarella,
cut into strips
1 pound penne pasta, cooked
al dente
Chopped fresh parsley, for
garnish
For the sauce
Stir together white wine, lemon
juice, garlic and butter in a sauté
pan on medium heat. Bring
white-wine mixture to boil.
Add penne to and toss to heat
through. Add tomatoes, basil,
salt and pepper and return to
boil. Keep hot over very low
heat while you finish mushrooms and cheese.
For the mushrooms
Remove stem and scrape away
gills from the mushroom cap.
Discard stem and gills. Brush
both sides of mushroom cap
with olive oil. Broil for 2 minutes
a side, or until just cooked
through. Remove from oven and
let cool to room temperature.
Diagonally slice cap into thick
slices. Spread mushroom pieces
on broiler pan and top with
mozzarella slices. Broil again for
30 seconds.
For service
Toss pasta, then place cheese
covered mushrooms atop. Garnish with parsley.
Born on the
Bayou Lasagna
Buffalo
Chicken Lasagna
1 pound Andouille sausage,
quartered & sliced
1 pound boneless, skinless
chicken breasts, shredded
2 teaspoons Cajun seasoning
Olive oil for sautéing
½ cup Vidalia onion, chopped
½ cup celery, chopped
¼ cup red bell pepper,
chopped
1 tablespoon minced garlic
White Sauce (recipe follows)
10 to 12 uncooked lasagna
noodles
1½ cups shredded mozzarella
cheese
½ cup grated Parmesan
cheese
12 lasagna noodles,
uncooked
1 pound skinless boneless
chicken breast, shredded
4 cups spaghetti sauce
1½ cups water
2-3 tablespoons hot sauce
2 tablespoons vinegar
1 teaspoon garlic salt
15 ounces ricotta cheese
½ cup egg substitute
¾ cup crumbled bleu cheese
WHITE SAUCE
2 tablespoons butter
3 tablespoons all-purpose
flour
Salt & pepper, to taste
2 cups milk
1½ cups shredded mozzarella
cheese, divided
Pinch of cayenne
In a large skillet over mediumhigh heat, combine sausage,
chicken and Cajun seasoning.
Cook chicken through. Remove
meat from skillet with a slotted
spoon and set aside.
Sauté the onion, celery, bell
pepper and garlic in olive oil
until tender. Remove from heat,
then stir in cooked meat and
white sauce.
In a greased 9x13-inch pan,
cover bottom with 4 lasagna
noodles. Spread with ½ of the
meat mixture. Repeat layers
and then cover with a layer
of noodles. Spread remaining
White Sauce over top. Finally,
top with mozzarella cheese and
sprinkle with Parmesan cheese.
Bake in 325 F oven for 1 hour.
Let stand 15 minutes before
serving or chilling.
6 2 / P I Z Z AT O D AY. C O M / D E C E M B E R 2 0 1 5
Preheat oven to 350 F. Spray a
large nonstick skillet with nonstick cooking spray and place
over medium high heat until
hot. Add chicken and saute
4 minutes. Drain well.
Stir in spaghetti sauce, water, hot
sauce, vinegar and garlic salt.
In a small bowl, combine ricotta
cheese and egg substitute; set
aside. Spray a 9x13 baking pan
with cooking spray. Spread 1
cup of the sauce over the bottom of the pan.
Arrange 3 or 4 pieces of lasagna
over sauce. Spread with sauce,
then layer with the ricotta
mixture. Repeat layers until all
ingredients are used, ending
with sauce.
Cover and bake for 1 hour 10
minutes. Uncover and sprinkle
with bleu cheese. Bake uncovered for 5 more minutes until
cheese is soft and melted.
Remove from oven, cover and
let stand 15 minutes before
serving.
Cheese and
Prosciutto
Manicotti Filling
2 cups ricotta cheese
2 medium eggs, lightly
beaten
¼ pound prosciutto, coarsely
chopped
½ cup grated Romano or
Parmesan cheese
3 cups shredded mozzarella
3 tablespoons fresh parsley,
minced
In a mixing bowl, beat the
ricotta until it is creamy. Add
the eggs, prosciutto, grated
Romano, mozzarella and parsley.
Beat to combine.
"This recipe is enough to stuff
12 manicotti tubes. Give it a try.
There's a creaminess and a saltiness to it that your customers are
sure to find pleasing when cooler
fall weather hits." - PT Editors
Chicken Marsala
¼ cup all-purpose flour for
coating
½ teaspoon salt
¼ teaspoon ground black
pepper
½ teaspoon dried oregano
4 skinless, boneless chicken
breast halves
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms, fresh
or canned
½ cup Marsala wine
3 tablespoons chicken
stock
Fresh parsley for garnish
In a shallow dish or bowl, mix
together the flour, salt, pepper
and oregano.
Dredge chicken pieces lightly in
flour mixture, shaking off excess.
In a large skillet, melt butter and
oil over medium heat. Place
chicken breasts in the pan, and
lightly brown.
Turn over chicken pieces, and
add mushrooms. Pour in wine
and stock.
Cover skillet; simmer chicken 10
minutes, turning once, until no
longer pink and juices run clear.
http://www.PIZZATODAY.COM
Pizza Today - December 2015
Table of Contents for the Digital Edition of Pizza Today - December 2015
Pizza Today - December 2015
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
Trending Recipes
Destinations
Dough Doctor
Server Shadowing
Trending Toppings
Research & Development
Child Labor Laws
2016 Menu Guide
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Snapped
Pizza Today - December 2015 - CT1
Pizza Today - December 2015 - CT2
Pizza Today - December 2015 - Pizza Today - December 2015
Pizza Today - December 2015 - Cover2
Pizza Today - December 2015 - Commentary
Pizza Today - December 2015 - 4
Pizza Today - December 2015 - 5
Pizza Today - December 2015 - Contents
Pizza Today - December 2015 - 7
Pizza Today - December 2015 - 8
Pizza Today - December 2015 - 9
Pizza Today - December 2015 - Contributors
Pizza Today - December 2015 - 11
Pizza Today - December 2015 - Expo Spotlight
Pizza Today - December 2015 - 13
Pizza Today - December 2015 - Interact
Pizza Today - December 2015 - 15
Pizza Today - December 2015 - Conversation
Pizza Today - December 2015 - 17
Pizza Today - December 2015 - Man on the Street
Pizza Today - December 2015 - 19
Pizza Today - December 2015 - Respecting the Craft
Pizza Today - December 2015 - 21
Pizza Today - December 2015 - Trending Recipes
Pizza Today - December 2015 - 23
Pizza Today - December 2015 - Destinations
Pizza Today - December 2015 - 25
Pizza Today - December 2015 - Dough Doctor
Pizza Today - December 2015 - 27
Pizza Today - December 2015 - 28
Pizza Today - December 2015 - 29
Pizza Today - December 2015 - Server Shadowing
Pizza Today - December 2015 - 31
Pizza Today - December 2015 - 32
Pizza Today - December 2015 - 33
Pizza Today - December 2015 - Trending Toppings
Pizza Today - December 2015 - 35
Pizza Today - December 2015 - 36
Pizza Today - December 2015 - 37
Pizza Today - December 2015 - Research & Development
Pizza Today - December 2015 - 39
Pizza Today - December 2015 - 40
Pizza Today - December 2015 - 41
Pizza Today - December 2015 - Child Labor Laws
Pizza Today - December 2015 - 43
Pizza Today - December 2015 - 44
Pizza Today - December 2015 - 45
Pizza Today - December 2015 - 46
Pizza Today - December 2015 - 47
Pizza Today - December 2015 - 2016 Menu Guide
Pizza Today - December 2015 - 49
Pizza Today - December 2015 - 50
Pizza Today - December 2015 - 51
Pizza Today - December 2015 - 52
Pizza Today - December 2015 - 53
Pizza Today - December 2015 - 54
Pizza Today - December 2015 - 55
Pizza Today - December 2015 - 56
Pizza Today - December 2015 - 57
Pizza Today - December 2015 - 58
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Pizza Today - December 2015 - 60
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Pizza Today - December 2015 - 63
Pizza Today - December 2015 - 64
Pizza Today - December 2015 - 65
Pizza Today - December 2015 - 66
Pizza Today - December 2015 - 67
Pizza Today - December 2015 - 68
Pizza Today - December 2015 - 69
Pizza Today - December 2015 - 70
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Pizza Today - December 2015 - 73
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Pizza Today - December 2015 - 81
Pizza Today - December 2015 - 82
Pizza Today - December 2015 - 83
Pizza Today - December 2015 - 84
Pizza Today - December 2015 - 85
Pizza Today - December 2015 - 86
Pizza Today - December 2015 - 87
Pizza Today - December 2015 - 88
Pizza Today - December 2015 - Product Showcase
Pizza Today - December 2015 - 90
Pizza Today - December 2015 - 91
Pizza Today - December 2015 - Pizza Today Yellow Pages
Pizza Today - December 2015 - 93
Pizza Today - December 2015 - 94
Pizza Today - December 2015 - 95
Pizza Today - December 2015 - 96
Pizza Today - December 2015 - 97
Pizza Today - December 2015 - 98
Pizza Today - December 2015 - 99
Pizza Today - December 2015 - 100
Pizza Today - December 2015 - The Marketplace
Pizza Today - December 2015 - 102
Pizza Today - December 2015 - 103
Pizza Today - December 2015 - 104
Pizza Today - December 2015 - 105
Pizza Today - December 2015 - 106
Pizza Today - December 2015 - 107
Pizza Today - December 2015 - 108
Pizza Today - December 2015 - 109
Pizza Today - December 2015 - 110
Pizza Today - December 2015 - 111
Pizza Today - December 2015 - 112
Pizza Today - December 2015 - Reader’s Resource
Pizza Today - December 2015 - Snapped
Pizza Today - December 2015 - Cover3
Pizza Today - December 2015 - Cover4
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