Pizza Today - December 2016 - 47

Sicilian Stuffed Tomatoes
Yield: 4 Servings
4 large tomatoes, as red as possible
¼ cup olive oil
1 small onion
4 anchovies, chopped
1 tablespoon capers
1 tablespoon chopped parsley
1⁄3 cup dry breadcrumbs
1 tablespoon dry white wine
¼ teaspoon salt
Freshly ground black pepper, to taste
Preheat the oven to 350 F and grease a
baking dish. Set aside. Cut the tops from
the tomatoes and scoop out the centers.
Chop the centers and drain well. In a large
skillet, heat two tablespoons of the olive
oil, add the onions and brown lightly. Add
the tomato pulp, anchovies, capers, parsley,
two tablespoons of the breadcrumbs, the
wine, salt and pepper and mix until heated
through.
Fill the tomatoes with the stuffing. Mix the
remaining crumbs with the remaining oil
and spread over the top. Bake in a greased
baking dish for about 20 minutes.

Panzanella Salad

times to combine. With the machine running, add the olive oil in a steady stream and
process until smooth. Drizzle the dressing
over the salad, add the basil, and toss well
to combine. Season with salt and pepper to
taste. Allow the salad to sit at room temperature for at least 30 minutes before serving.

Baked Parmesan
Zucchini Sticks
1 cup seasoned Italian breadcrumbs
½ cup grated Parmesan cheese
5 medium zucchini (about 2 ½ pounds),
cut into strips about ½ inch wide and
3 inches long
4 large eggs, lightly beaten
In a mixing bowl, combine the breadcrumbs and the Parmesan cheese.
Dip zucchini strips in beaten egg, then in
breadcrumb mixture to coat.
Spray a sheet pan with cooking spray.
Arrange the zucchini strips in one layer on
sheet pans.
Bake in a 425 F oven for 20-25 minutes
(shake the pans after about 15 minutes), or
until golden brown.
Serve with warm marinara dipping sauce.

Stuffed Artichokes
4 large artichokes
½ cup dry breadcrumbs
½ cup grated Parmesan cheese
1 clove garlic, minced
2 tablespoons chopped flat-leaf parsley
¼ pound prosciutto, finely chopped
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
In a bowl, combine the breadcrumbs,
Parmesan, garlic, parsley and prosciutto. Add
2 tablespoons of the olive oil to the mixture
just to moisten. Combine well.
Cut the stem of each artichoke to make an
even base so they will stand upright in the
pot. Stuff an equal amount of the breadcrumb mixture into each artichoke. Place
the artichokes in a large pot to hold them
upright (and touching). Add about ½ cup of
water to the pot. Drizzle the remaining olive
oil evenly over the artichokes. Sprinkle on
the lemon juice. Place the pot over medium
heat and cook, covered (but leave the cover
open just a bit) at a bare simmer, for 40-45
minutes, or until the leaves are easy to pull
away. Add more water to the pot if necessary. Serve warm.

3 cups of 2- or 3-day old Italian bread, cut
into ½ inch cubes
2 pounds (8-10) very ripe Roma or plum
tomatoes, cut into ½-inch chunks
1 tablespoon capers, rinsed
½ cup chopped red onion
½ cup chopped celery
1 cup cucumber in small pieces
1 cup drained canned chickpeas, rinsed
10 sprigs flat-leaf parsley
1 clove garlic, peeled
1 teaspoon dried oregano, crumbled
2 tablespoons balsamic vinegar
½ cup extra-virgin olive oil
8 -10 leaves fresh basil, torn
½ teaspoon salt
4-5 grinds black pepper
Soak the bread in a bowl of cold water for
15 minutes. Remove it from the bowl and
squeeze it well with your hands.
In a large serving bowl, combine the
bread, capers, onion, celery, cucumbers and
chick-peas. Set aside.
In a food processor fitted with the steel
blade, combine the parsley, garlic, oregano
and vinegar. Pulse the machine two or three
D E C E M B E R 2 0 1 6 / P I Z Z AT O D AY. C O M / 4 7


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Pizza Today - December 2016

Table of Contents for the Digital Edition of Pizza Today - December 2016

Pizza Today - December 2016
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Dough Doctor
Custom Boxes
When in Rome...
Performance Metrics
Road to Expo
2017 Menu Guide
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - December 2016 - CT1
Pizza Today - December 2016 - CT2
Pizza Today - December 2016 - Pizza Today - December 2016
Pizza Today - December 2016 - Cover2
Pizza Today - December 2016 - Commentary
Pizza Today - December 2016 - 4
Pizza Today - December 2016 - 5
Pizza Today - December 2016 - Contents
Pizza Today - December 2016 - 7
Pizza Today - December 2016 - 8
Pizza Today - December 2016 - 9
Pizza Today - December 2016 - Contributors
Pizza Today - December 2016 - 11
Pizza Today - December 2016 - Expo Spotlight
Pizza Today - December 2016 - 13
Pizza Today - December 2016 - Interact
Pizza Today - December 2016 - 15
Pizza Today - December 2016 - Conversation
Pizza Today - December 2016 - 17
Pizza Today - December 2016 - Man on the Street
Pizza Today - December 2016 - 19
Pizza Today - December 2016 - Respecting the Craft
Pizza Today - December 2016 - 21
Pizza Today - December 2016 - On Tap
Pizza Today - December 2016 - 23
Pizza Today - December 2016 - Destinations
Pizza Today - December 2016 - 25
Pizza Today - December 2016 - Dough Doctor
Pizza Today - December 2016 - 27
Pizza Today - December 2016 - 28
Pizza Today - December 2016 - 29
Pizza Today - December 2016 - Custom Boxes
Pizza Today - December 2016 - 31
Pizza Today - December 2016 - 32
Pizza Today - December 2016 - 33
Pizza Today - December 2016 - When in Rome...
Pizza Today - December 2016 - 35
Pizza Today - December 2016 - 36
Pizza Today - December 2016 - 37
Pizza Today - December 2016 - Performance Metrics
Pizza Today - December 2016 - 39
Pizza Today - December 2016 - 40
Pizza Today - December 2016 - 41
Pizza Today - December 2016 - Road to Expo
Pizza Today - December 2016 - 43
Pizza Today - December 2016 - 2017 Menu Guide
Pizza Today - December 2016 - 45
Pizza Today - December 2016 - 46
Pizza Today - December 2016 - 47
Pizza Today - December 2016 - 48
Pizza Today - December 2016 - 49
Pizza Today - December 2016 - 50
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Pizza Today - December 2016 - Product Showcase
Pizza Today - December 2016 - 70
Pizza Today - December 2016 - 71
Pizza Today - December 2016 - Pizza Today Yellow Pages
Pizza Today - December 2016 - 73
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Pizza Today - December 2016 - 75
Pizza Today - December 2016 - 76
Pizza Today - December 2016 - 77
Pizza Today - December 2016 - 78
Pizza Today - December 2016 - 79
Pizza Today - December 2016 - The Marketplace
Pizza Today - December 2016 - 81
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Pizza Today - December 2016 - 83
Pizza Today - December 2016 - 84
Pizza Today - December 2016 - 85
Pizza Today - December 2016 - 86
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Pizza Today - December 2016 - Reader’s Resource
Pizza Today - December 2016 - Trending Recipe
Pizza Today - December 2016 - Cover3
Pizza Today - December 2016 - Cover4
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