Pizza Today - December 2015 - 65

Fettuccine
Bolognese
3 spicy Andouille sausages,
crumbled
1 medium yellow onion, finely
chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, minced
3½ pounds tomatoes, drained
and chopped
½ cup dry white wine
2 tablespoons tomato paste
1 tablespoon dried rosemary
1 tablespoon dried basil
½ teaspoon freshly ground
black pepper
¾ cup evaporated lowfat milk
1 pound fettuccine
Brush non-stick pan with olive
oil. Add sausage, onion, carrot,
celery and garlic and cook
until meat browns. Transfer to
medium saucepan. Add remaining ingredients except for milk.
Cook over low heat until thick
(will take 60 to 90 minutes). Add
the evaporated milk and simmer
five minutes. Serve over cooked
fettuccine.

Fettuccine with Brie
12 ounces dry fettuccine
pasta
4 large tomatoes, seeded and
chopped
2 cloves garlic, minced
1½ cups cubed Brie cheese
¾ cup chopped fresh basil
½ cup olive oil
1 tablespoon red wine vinegar
½ teaspoon salt
½ teaspoon ground black
pepper
2 tablespoons grated Parmesan cheese
In a large bowl combine
chopped tomatoes, minced
garlic, Brie, chopped basil, olive
oil, vinegar, salt and pepper.
Mix well. Cover and let stand at
room temperature to marinate
for 1 to 2 hours. In a large pot of

boiling salted water over high
heat, cook the fettuccine until al
dente, about 12 minutes. Drain
the fettuccine and toss with
the sauce. Sprinkle with grated
Parmesan cheese.

18 ounces of pasta dough, or
enough, when cut, to serve 4 to
6 as a main course.
Suggested sauce: marinara
sauce kicked up with crushed
red pepper

Homemade
Spinach Pasta

Roasted Red
Pepper Pasta

2 cups fresh baby spinach
2 cups all-purpose flour
2 extra-large eggs, lightly
beaten

½ cup roasted red peppers,
chopped
2 ½ cups semolina flour
¼ teaspoon salt
½ cup warm water

Put the spinach in the bowl of
a food processor. Pulse to chop
the spinach. Stop the machine.
Add the flour. Process for
30 seconds. With the machine
running, add the eggs. Stop the
machine. Pinch some of the
dough between your fingers. If it
feels moist and forms a ball, the
dough is just right. If it feels dry,
add a small amount of water
- with the machine running -
until the dough forms a ball.
Remove the dough from the
processor and cut by hand or
with a pasta machine into
desired shape. Makes about
4 servings of pasta as a main
course.
Suggested sauce: Alfredo sauce
or Gorgonzola cream sauce.

Chipotle Pasta

Remove the dough from the
processor and cut by hand or
with a pasta machine to the
desired shape. Makes a 1-pound
ball of dough, or enough pasta,
when cut, to serve 4 as a main
course.
Suggested sauce: Bolognese.

Four Cheese Ravioli

Put the peppers, semolina, and
salt in the bowl of a food processor. Process for 30 seconds to
combine. With the machine running, drizzle the water through
the feed tube slowly until the
dough forms a ball. Do not use
any more water than necessary.
If the dough feels sticky, add a
small amount of flour.
Remove the dough from the
processor and cut by hand or
with a pasta machine to the
desired shape. Makes 24 ounces
of pasta or enough, when cut, to
serve 6 as a main course.
Suggested sauce: Tomato, basil
and garlic sauce.

Herb Pasta

1/3 cup chipotle peppers,
chopped and seeds
removed, in adobe sauce
2 cups all-purpose flour
½ teaspoon salt
3 extra-large eggs, lightly
beaten

½ cup flat-leaf parsley
2 teaspoons dried rosemary
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon dried basil
1 1/2 cups all-purpose flour
3 extra-large eggs, lightly
beaten
¼ teaspoon salt

Put the chipotles, 2 cups of the
flour, and salt in the work bowl
of a food processor. Process for
30 seconds to combine. Add the
eggs and process until a ball of
dough is formed. Add additional
flour, as needed, if the dough is
sticky. Remove the dough from
the food processor and cut by
hand or with a pasta machine
to the desired shape. Makes

Put all the herbs in the work
bowl of a food processor. Pulse
several times to grind and combine. Add the flour and process
again to combine the flour with
the herbs. Add the eggs and salt
and process until a ball of dough
is formed (2 additional tablespoons of flour may be needed,
depending on the liquid in the
eggs).

2⁄3 pound flour
3 large eggs, beaten
1⁄3 teaspoon salt
4 teaspoons cooking oil
1⁄3 pound ricotta cheese
¼ pound Swiss cheese, grated
1 tablespoon Asiago cheese,
grated
2 large eggs, beaten
2 tablespoons parsley,
chopped
Ground nutmeg, salt and
pepper
½ gallon chicken stock
2 tablespoons butter, melted
2 tablespoons Parmesan
cheese, grated
DOUGH: In a large bowl, mix the
first 4 ingredients together (flour,
egg, salt and oil). Form a ball of
dough using your hands, then let
it rest for about 1 hour.
FILLING: In another bowl, mix
together: ricotta, Gruyere and
Parmesan cheese, eggs, parsley then season with nutmeg, salt and
pepper. Divide the dough into 2
equal parts. Roll them out (using
a rolling pin) to make a large, thin
rectangle.
Place tablespoons of filling on the
sheet of dough - about 1 inch
apart (as shown in the picture)
- until all the filling and dough
have been used up. Using a pizza
cutter, cut the ravioli in squares
(as shown in the picture). Boil the
chicken stock in a large pot, then
add the ravioli and let it boil in the
stock for about 3 to 5 minutes,
until cooked.
Remove and drain the ravioli, then
sprinkle melted butter and Parmesan cheese. Toss and serve hot.

D E C E M B E R 2 0 1 5 / P I Z Z AT O D AY. C O M / 6 5


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
Pizza Today - December 2015 - 59
Pizza Today - December 2015 - 60
Pizza Today - December 2015 - 61
Pizza Today - December 2015 - 62
Pizza Today - December 2015 - 63
Pizza Today - December 2015 - 64
Pizza Today - December 2015 - 65
Pizza Today - December 2015 - 66
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Pizza Today - December 2015 - 68
Pizza Today - December 2015 - 69
Pizza Today - December 2015 - 70
Pizza Today - December 2015 - 71
Pizza Today - December 2015 - 72
Pizza Today - December 2015 - 73
Pizza Today - December 2015 - 74
Pizza Today - December 2015 - 75
Pizza Today - December 2015 - 76
Pizza Today - December 2015 - 77
Pizza Today - December 2015 - 78
Pizza Today - December 2015 - 79
Pizza Today - December 2015 - 80
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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