FoodSherpas.com: Italian

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Wednesday, November 9, 2022

Keto Panceta, Spinach and Bufala Pizza #keto #ketodiet...

5:28 PM

Matt Peloquin

Keto Panceta, Spinach and Bufala Pizza #keto #ketodiet #ketorecipes #ketolife #ketoweightloss #ketomeals #ketofood #ketolifestyle #ketoaf #ketofriendly #ketocommunity #ketodinner #ketogenicdiet #ketogenic #food #foodporn #foodblogger #foodie #foodpics #foodstagram #foodstylist #foodblog #foodnetwork #foodprep #foodshare #foodbloggers
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Keto Milanesa de Pollo Napoletana Recipe (Keto Pizza Crust)

4:26 PM

Matt Peloquin

Craving pizza but can’t have the carbs?

Have you ever tried a milanesa de pollo?

Well, it’s a simple dish that gives you all the cheesy goodness of pizza but with chicken as the “crust”.

This recipe results in a softer “crust” than a traditional milanesa de pollo which is full flattened chicken breasts that are breaded and fried. Because of the egg and cheese in the chicken”dough”, it’s a softer bite each time.

Chicken Base:

1. Roast a medium sized chicken and allow to cool to room temperature

2. Remove the white meat and place on a large cutting board

3. Cut the white meat into 1x1 inch chunks and place back into a large mixing bowl

4. Add 2 eggs

5. Add 2 cups of shredded cheddar cheese

6. Add 1 cup of shredded parmesan cheese

7. Add 1 tbsp almond flour

Preheat the oven to 400F

Mix all ingredients in the large bowl and form a large ball with your hands

Grease the “pizza” pan with butter

Place the chicken “dough” onto the center of the pan

Spread out to cover the entire pan with a raised outer edge like a pizza crust.

Place in oven and cook until tender with the butter bubbling from the edges.

Remove from oven.

Toppings:

1. Make your keto-friendly red sauce

(3 cups of diced tomatoes, garlic, limited onion, a splash of a dry red wine, extra virgin olive oil, salt, pepper, red pepper flakes to taste. Add 2 tsp of erythritol if the sauce is too acidic)

2. Slice your bufala mozzarella and season it

3. Cut the prosciutto de Parma into strips

Milanesa de Pollo Napoletana Preparation:

This is the easy part. Just treat it like you’re making a pizza!

Add your sauce

Add your cheese

Place in the 400F oven and cook until cheese is melted

When the cheese is almost melted to your liking, add the prosciutto for 2-3 minutes to sweat. You can alternatively do this in an air-fryer and add on top of the completed dish.

Prosciutto can be replaced with any ham or even bacon.

Note that in a traditional milanesa de pollo napoletana, the ham is placed on the bottom with the sauce and cheese on top.

Enjoy!

Individual 4-layer Baked Ziti Recipe

11:59 AM

Matt Peloquin

Looking for an easy meal with an elegant touch? Then try this individual baked ziti recipe. In using ramekin dishes, you can easily manage portion sizes for your guests.

This easy recipe takes about 45 total minutes to prepare and includes 4 layers, top to bottom:

Layers:

* Mozzarella cheese

* Ricotta with minced shallots and fresh basil

* Ground beef, veal and pork, cooked with minced shallots and garlic

* Pasta in your choice of red sauce

Serving:

* Recipe yields 6 servings

Ingredients:

* 1 box of dried pasta or fresh pasta such as ziti, rigatoni, or penne

* Approximately 16 ounces of your favorite homemade red sauce, or a store-bought sauce to your liking

* 1/3 lb ground beef

* 1/3 lb ground veal

* 1/3 lb ground pork

* 3 large shallots

* 5 cloves garlic

* 1 cup chopped fresh basil

* 1/4 cup chopped chives

* 1 tsp liquid smoke

* 2 tbsp butter

* 16 ounces ricotta cheese

* 24 ounces mozzarella cheese

Recipe:

Preheat the oven to 350F

Pasta:

* Choose your pasta of taste such as ziti, penne, or rigatoni and prepare.

While the pasta is cooking…

Meat Layer:

* Cut 2 shallots and garlic

* In a large pan, sauté shallots and garlic in olive oil, adding a pinch of salt and pepper

* Add meat and continue on medium heat

* Add liquid smoke and season meat to taste with salt, pepper. Consider a pinch of smoked paprika, cayenne pepper, oregano.

* Add chives and butter and melt butter

* Add 1.5 cups of the red sauce and reduce the liquid on a simmer

Ricotta Layer:

* In a medium mixing bowl, combine ricotta cheese with shallot, the cut basil, salt and pepper to taste.

Construction:

* Drain the pasta and return to the pot

* Using a strainer, pour any liquid remaining from the meat pan into the pasta pot

* Add a handful of mozzarella cheese and stir

* Mix in the red sauce. If you are using a store-bought sauce, I recommend Raos Homemade Vodka Sauce.

* Add a layer of pasta to each ramekin about 1/3 high

* With a small spoon, add a layer of the cooked meat mixture, roughly 1/3 high, leaving the last 1/3 for the cheese

* Spoon a layer of ricotta into each, leaving about 1 centimeter space for the mozzarella

* Add mozzarella to the top

* Season the top layer mozzarella

Baking:

* Place the 6 ramekin dishes on a tray and cook until mozzarella is fully melted and there is a light brown crust around the sides, approximately 30-45 minutes

Serve hot or let cool and reheat in the oven later before serving.

Pizza from Pepe’s in New Haven, CT

4:13 PM

Matt Peloquin

Pepe’s is a legendary pizza place, considered to be the best in the United States and one of the best in the world.

I included a pilgrimage on Friday to New Haven on my way to Pennsylvania. As always, it was fantastic.

However, for pizza savorers around the world, I beg you to travel to West Milford, NJ and get a plain cheese pie from Vesuvio’s Pizza. It IS better than Pepe’s. I said it.

4:05 PM

Matt Peloquin

Tsurutontan Deluxe from Tsurutontan Udon Noodle Brasserie in New York, NY

Xiao Long Bao from Excellent Dumpling House in New York, NY

Roast Duck from Excellent Dumpling House in New York, NY

Ribs from Virgil’s in New York, NY

Biscuits from Virgil’s in New York, NY

Cinnamon Raisin Bagel from Ess a Bagel in New York, NY

Pastrami Sandwich with Matzo Ball a soup from Katz’s Deli in New York, NY

Veal Chop from L’Artusi in New York, NY

Recipe: Tapa al Antonio from Mediterraneao

6:45 AM

Matt Peloquin

I used to live in Hermosa Beach, CA, back from 2004-2008. With all the pleasures of beach life in this beautiful coastal town, the excellent cuisine was one of the largest sources of joy for me. And at the center of that culinary experience for me, was the restaurant Mediterraneo.

FoodSherpas.com recreation of Tapa al Antonio from Mediterraneao in Hermosa Beach, CA

Mediterraneo was a tapas restaurant that specialized in exactly what the name would say: Mediterranean cuisine. They had a well managed menu with select items covering the entire Mediterranean region including typical Spanish tapas, as well as small plates from around the region such as Greek and Middle Eastern fare.

But it was a single Italian dish that was at the top of my list for each weekly visit: Tapa al Antonio. This dish was a simple one of 3 seated scallops, each topped with a shrimp, and served in a shallow pool of one of the best pink sauces ever created.

The seafood was fantastic. But it was the sauce that was the star of the show. The hardest part of waiting for the dish to arrive was having to set aside the focaccia bread, knowing it was a necessary vehicle to make the Tapa al Antonio the perfect meal.

This sauce from Mediterraneao was so exquisite, that an extra order of bread was a requirement.

Some of my best memories of my time in Hermosa Beach, CA were my visits to Mediterraneao. And I will never forget this dish…especially when I’ve witnessed friends of mine literally pick up the plate and lap the sauce up like kittens.

Below you will find my tribute to the Tapa al Antonio from Mediterraneao. I’ve tested this recipe countless times and it’s always perfect. It’s quick, simple, and wonderful.

TAPA AL ANTONIO DI MEDITERRANEAO:

Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins

INGREDIENTS:

Scallops and Shrimp:

3-4 medium scallops per person
3-4 large shrimp per person
Salt
Pepper
1 tbsp olive oil

Pink Sauce:

3 Tbsp. extra-virgin olive oil
1 medium sweet onion, chopped
3 garlic cloves (minced)
1/4 tsp. red pepper flakes
5 cups whole peeled tomatoes
1/2 cup vodka
1.5 tsp salt
1/3 cup fresh basil
1.5 cups cream
Fresh black pepper

INSTRUCTIONS:

Pink Sauce:

Heat olive oil over medium heat in a large sauce pan
Add garlic and onions and cook until soft for 5 minutes
Add red pepper flakes
Stir in tomatoes and vodka, cook for 7 minutes
Add salt and black pepper
Reduce heat to low and simmer partially covered for 20 minutes
Once sauce has been reduced, let sit for a few minutes
Transfer sauce to a food processor or blender
Add fresh basil
Purée until smooth
Return sauce to the pan
Add cream and stir
Cook until warmed through
For use with a pasta side dish, top pasta with freshly grated parmesan cheese

Scallops and Shrimp:

Grilled:

Salt the seafood and grill just long enough to sear
Add black pepper

Seared:

Salt and pepper the seafood
Add olive oil to pan at medium to high heat
Add seafood and sear for 1-2 minutes on each side

Serving:

Add a 1/2 inch layer of sauce to each plate
Add the scallops
Top each scallop with a shrimp
Ideal plating would be a smaller plate to serve as a tapa
I garnish with fresh basil flowers

Recommend Side Dishes/Additional Tapas:

Always serve fresh, warm bread (focaccia or ciabatta) sliced into 1 inch wide strips from dipping into the sauce!
Penne with the sauce, topped with freshly grated Parmesan
Gnocchi with sauce, topped with freshly grated Parmesan
Grilled zucchini
Sautéed spinach with pine nuts and golden raisins

Home Cooking: Pepperoni Calzone & Cup of Sauce This is one of my favorite things to eat, growing up in West Milford, NJ. I little local pizza joint, Vesuvio’s Pizza, produced what I’ve found to be the best calzone on the planet. I’m far away from NJ, currently in Santiago, Chile. So I produced the next best thing: my version of the Vesuvio’s calzone. West Milford is about 45 minutes outside New York City. But if you want to experience the greatest calzone…and cheese pizza…it’s worth the trip. Just beware the local black bears. Vesuviospizzas.com #pizza #calzone #italianfood #westmilford #nj #vesuviospizza #vesuvios — view on Instagram https://ift.tt/3qHFtk5

4:22 PM

Matt Peloquin

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Spaghetti di Gamberi e Pancetta Recipe

3:14 PM

Matt Peloquin

This bacon and shrimp pasta dish is one of my favorites and a perfect quarantine dinner.

It combines all the greats into one dish with a heavy dose of garlic, tasty shrimp and flavorful pancetta or bacon...all combined with a creamy and cheesy sauce that matches well with all the flavors.

This is very easy to make and takes less than 30 minutes from prep to plate!

Give it a try on your own and let me know how it goes!

Servings: 4

Total Time: 20 minutes

Ingredients:

1 lb. medium shrimp (peeled and deveined)
6 slices pancetta or bacon
1 head of garlic, minced
1 tsp. red pepper flakes
1/2 tsp. thyme
1 1/2 cups heavy cream
1/2 cup fresh grated Parmesan
12 oz. cooked whole wheat spaghetti
Black pepper to taste
Parsley for garnish

Instructions:

Peel and chop a full head of garlic
Boil salted water and cook the spaghetti, drain and set aside
Heat a large skillet
Take peeled and deveined shrimp and mix in a bowl with thyme, black pepper and the red pepper flakes
Add the pancetta or bacon to the skillet and cook until crispy (7-10 minutes depending on thickness)
Remove the bacon from the pan and set aside, keeping the bacon fat in the pan
Add garlic to the skillet and cook for 2 minutes, then adding the shrimp and cook until slightly pink (approximately 2 more minutes)
While the shrimp is cooking, cut the cooked bacon (avoid fully chopping it as you want some texture to be able to hold the completed sauce)
Remove shrimp from the pan and set aside
Add heavy cream and Parmesan and simmer for 1-3 minutes until reaching your preferred sauce texture thickness
Remove from heat
Add the cooked shrimp, bacon and spaghetti to the skillet
Mix all ingredients, keeping some of the bacon and shrimp on top as an additional garnish
Garnish with fresh cut parsley and additional cheese and serve