Danny Devito’s Big Sicilian Meatballs
Ingredients
4 to 5 slices of bread, torn up
3/4 cup milk
Extra-virgin olive oil (EVOO), for drizzling
2 28-ounce cans San Marzano plum tomatoes, crushed by hand
Salt and freshly ground black pepper
2 pounds ground sirloin
4 cloves garlic, chopped
1/2 cup (about a handful) flat-leaf parsley, chopped
1 cup grated Parmigiano-Reggiano
1 teaspoon allspice
1 pinch crushed red pepper flakes
1/3 cup pine nuts, toasted and chopped
1/4 cup currants
1 egg
Preparation
In a large bowl, combine ground sirloin, garlic, parsley, grated Parmigiano, allspice, red pepper flakes, pine nuts, currants, egg and season with salt and freshly ground black pepper. Squeeze out excess milk from the soaking bread (it should be loose and in small pieces) then add it to the meat mixture and mix everything with your hands to combine.
Form 12 baseball-sized balls, each about 2 1/2 inches in diameter, and place them on top of the mashed tomatoes in the roasting pan. Transfer to the oven and roast until the meatballs are brown and cooked through, about 30 minutes.Movie Night Pizza
Movie Night Pizza Recipe ~ a Chrissy Original
Preheat Oven to 425′
1 pizza dough, store bought or from your favorite pizza shop
A palm full all-purpose flour or cornmeal
Extra-virgin olive oil, for drizzling, plus 2 tablespoons
2 tablespoons finely chopped rosemary leaves, a couple of sprigs
2 tablespoons finely chopped fresh basil (you can substitute dry herbs if you don’t have fresh… I love the Italian Blends!)
Coarse salt
Crust:
Preheat oven to 425 degrees F.
If pizza dough is frozen, thaw for 5 hours, punch down and roll out and let rise once approx 1 hour.
On a round pizza stone or pan or on a rectangular baking sheet, using flour or cornmeal to dust the dough, spread out the dough to form your crust. If you are using a baking sheet, drizzle pan with extra-virgin olive oil then set crust in place. Poke the pizza dough in several areas with the tines of a fork. Drizzle the dough with extra-virgin olive oil then season it with finely chopped rosemary & basil and a little salt. Place in oven 10 minutes.
Take Crust out and add your favorite pizza toppings or try one of my varieties and of course the cheese working all the way to the edges.
Variations
Sausage & Fresh Tomato
Spicy Italian sausage sliced
1-2 tablespoons fresh basil
Thinly sliced fresh roma tomatoes
Cover pizza
1-2 teaspoons red pepper flakes (if you like spicy!)
Not Boring Veggie
Brown in EVOO..
1-2 chopped red peppers,
1 lb fresh mushrooms,
1 onions,
3 cloves garlic,
1 small can chopped jalapeno’s or green chili’s
1-2 tsp red pepper flakes
Sauce
I use Prego jazzed up with some fresh onions & garlic browned in EVOO
1/2 cup grated Three Cheese Blend
1 teaspoon dried Italian Spices
1 package shredded mozzarella
Return the pizza to the oven and bake until cheese is golden, another 10 to 12 minutes.
Creamy Baked Fettuccine with Asiago and Thyme
Creamy Baked Fettuccine with Asiago and Thyme Recipe courtesy Giada De Laurentiis
I like this. The cheese is very flavorful. The creaminess is a bit grainy in texture, but I think that is the nature of the dish since it is not a roux-based creaminess. I like it better as a fettuccine because the baked pasta is beautiful and it is a creamy stuffed pasta covered in cream. Also, there is another baked shell dish in this show. The pasta sauce is a bit liquid before baked, but it reduces down to a thick sauce consistency. It is not as thick or solid as a baked ziti.
1 pound fettuccine pasta
2 cups grated Asiago cheese, plus 1/4 cup
2 (8-ounce) containers creme fraiche
1 cup grated Parmesan
1 1/2 tablespoons fresh chopped thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees F.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1 cup of the pasta cooking liquid.
In a large bowl combine the 2 cups Aiago cheese, creme fraiche, Parmesan, thyme, salt, pepper, cooked pasta, and pasta cooking liquid. Gently toss until all the ingredients are combined and the pasta is coated. Place the pasta in a buttered baking dish and sprinkle with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Let sit for at least 5 minutes and serve.
Jimmy’s Favorite Garlic Bread
*Note I made this meal with the Chicken Alfredo and it was fabulous, but this bread was just too complex, and would tast very similar if you deleted about half of the ingredients.
Jimmy’s Favorite Garlic Bread Recipe courtesy Guy Fieri
Garlic Butter, recipe follows
1 loaf sourdough bread, cut in 1/2
Basil leaves
8 ounces sun-dried tomatoes, chopped
1 1/2 tablespoons grated Parmesan
Liberally apply garlic butter to bread halves. Bake in oven until light golden brown. Remove and top with basil, sun-dried tomatoes and Parmesan.
Cut into 2-inch slices.
Garlic butter:
2 heads garlic
Olive oil
Salt and freshly ground black pepper
3/4 pound unsalted butter, at room temperature
1/2 cup mayonnaise
Pinch paprika
1 tablespoon Italian seasoning
1 tablespoon chopped Italian parsley leaves
1 teaspoon salt
1 teaspoon crushed red pepper
1/4 cup grated Parmesan
Pre heat oven to 350 degrees F.
Slice the tops off the garlic heads, place in a piece of foil, drizzle olive oil, and season with salt and pepper. Place in oven and bake for 1 hour, or until soft.
(This was good.. but entire house will smell like garlic for weeks.)
Squeeze roasted garlic out into medium mixing bowl. Add remaining ingredients and thoroughly mix together, divide in half, and refrigerate.
Crusty Garlic and Herb Bread
Crusty Garlic and Herb Bread Recipe courtesy Giada De Laurentiis
1/2 cup softened unsalted butter
6 garlic cloves, peeled and minced
1 tablespoon freshly grated Parmesan
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1 loaf sourdough country white bread
Preheat oven to 450 degrees F.
Oil the inside of the bowl of a mini food processor. Add the softened butter, garlic, cheese and herbs. Pulse until well combined.
Slice the bread into 1-inch thick slices. You will need 12 to 16 slices.
Spread the butter mixture onto 1 side of each bread slice. Arrange slices, butter side up and bake in the oven until lightly toasted, about 5 to 8 minutes.
Rachel Ray Meatball Sub and Oven Fries
Meatball Subs Recipe courtesy Rachael Ray
Meatballs:
1 1/2 pounds ground sirloin
1 large egg, beaten
1 cup (3 handfuls), Italian bread crumbs
1 medium onion, chopped fine
4 cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons (several drops) Worcestershire sauce,
1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped
1/4 cup (a couple of handfuls) grated Parmigiano or Romano
Coarse salt and black pepper
5 Minute Marinara Sauce:
2 tablespoons extra-virgin olive oil, (2 turns around the pan)
4 cloves garlic, crushed and chopped
1/2 teaspoon crushed red pepper flakes
A handful flat-leaf parsley leaves, chopped, about 2 tablespoons
1/2 teaspoon dried oregano
1 (28 ounces) can crushed tomatoes
1 (14 ounces) can chunky style crushed tomatoes
Salt and freshly ground black pepper
4 semolina crusty sub rolls, with or without sesame seeds
1 (10-ounce) bag (2 1/2 cups) shredded provolone or Italian 4-cheese blend
Shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish
Oven fries, as an accompaniment, recipe follows
Preheat oven to 450 degrees F.
Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.
Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.
Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula and serve with a pile of oven fries, recipe follows.
Oven Fries:
4 medium white skinned potatoes, each cut into 8 wedges lengthwise
Extra-virgin olive oil, to coat
Grill seasoning blend or coarse salt and black pepper
Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning blend or coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.
Grilled Garlic Bread
Grilled Garlic Bread Recipe courtesy Angela Shelf Medearis
1/4 cup virgin olive oil
1 clove garlic, mashed and diced
1 teaspoon dried basil
1/2 teaspoon dried oregano
8 slices (3/4-inch thick) French bread
1/2 cup shredded mozzarella
1/2 cup grated Parmesan
Preheat the grill until the coals are somewhat gray with ash; the flame should be low. Meanwhile, combine the olive oil, garlic, basil, and oregano in a small bowl. Brush both sides of the bread with the olive oil mixture and sprinkle 1 side of the bread with the cheeses. When the coals are ready, place the bread, cheese side up, on the grill. Cover and cook the bread until the cheese melts and the underside of the bread is toasted, 1 to 2 minutes. Serve warm.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Toasted Ravioli
Toasted Ravioli Recipe courtesy Rachael Ray
2 eggs
Splash of milk or half-and-half
Salt and pepper
1 1/2 cups Italian bread crumbs, eyeball it
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
Handful flat-leaf parsley, chopped
12 large fresh spinach and cheese ravioli, about 3/4 pound
5 tablespoons extra-virgin olive oil, divided
3 cloves garlic, finely chopped
Pinch red pepper flakes
2 roasted red peppers, drained
1 (14-ounce) can crushed tomatoes
Beat eggs and a splash of milk seasoned with salt and pepper in a shallow dish. Combine bread crumbs with cheese and parsley in a second dish. Coat the fresh pasta in egg then bread crumbs. Heat 3 tablespoons extra-virgin olive oil over medium heat in a skillet then toast the ravioli until deep golden, 3 to 4 minutes on each side.
In a small sauce pot heat the remaining extra-virgin olive oil and the garlic and red pepper flakes over medium low heat. Grind the roasted peppers in the food processor and add to garlic after it sautes for a couple of minutes. Stir in tomatoes and season the sauce with salt and pepper. When ready to serve, transfer sauce to a small bowl. Surround the sauce with toasted ravioli for dipping and serve.
Fried Vermicelli and Green Onions
Fried Vermicelli and Green Onions
Recipe by rachel Ray
1 pound vermicelli (skinny Spaghetti)
Salt
3 tablespoons extra-virgin olive oil, 3 turns of the pan
3 tablespoons butter, cut into small pieces
3 cloves garlic, crushed away from skins
6 scallions, whites and greens, cut into 3-inch pieces then shredded lengthwise
Pepper
20 leaves fresh basil (1 cup), shredded into a chiffonade
Cook vermicelli in salted water to al dente; drain. Heat extra-virgin olive oil and butter with garlic over medium heat and cook garlic until it begins to soften, about 4 to 5 minutes. Remove garlic and raise heat. Fry the scallions in the seasoned oil for 3 to 4 minutes. Add well-drained pasta to the pan and season with salt and pepper. Toss the pasta liberally with the scallions and seasoned oil. Place a plate smaller than the pan down over the vermicelli and weight it with a few cans or a heavy skillet. Let the vermicelli brown and crisp up a bit. Remove the skillet and plate and invert onto a serving platter. Garnish with basil.
Pizzagna
Pizzagna Recipe courtesy Rachael Ray
1 pound pasta curls (recommended: campagnelle by Barilla; short fusilli or cavatappi twists may be substituted)
Salt
1 cup ricotta cheese
1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
Handful parsley, finely chopped
1/2 cup sliced pepperoni, cut into thin strips
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 green or red bell pepper, seeded, quartered and thinly sliced
1 onion, quartered then thinly sliced
2 cloves garlic, sliced
12 crimini mushrooms (baby portabellos), thinly sliced
Black pepper
1 (28-ounces) can crushed tomatoes
3/4 pound fresh mozzarella, thinly sliced
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
Loaf of crusty bread
Preheat broiler.
Bring a pot of water to a boil, add pasta and salt the water.
While the water boils combine ricotta, Parmigiano, parsley and pepperoni in a large bowl and reserve.
Heat a large skillet over medium heat with extra-virgin olive oil, 2 turns of the pan. When the oil is hot, add the peppers, onions, garlic and mushrooms. Saute 6 to 8 minutes until tender and mushrooms are dark. Season the vegetables with salt and pepper. Stir in tomatoes and reduce heat to low.
Add a ladle of starchy cooking water to the ricotta just before you drain the pasta. Drain pasta then toss with ricotta and pepperoni mixture. Pour pasta into a baking dish and top evenly with peppers, onion and mushroom sauce. Top with a layer of mozzarella, oregano and red pepper flakes. Place under hot broiler and melt cheese until golden and bubbly. Remove and serve with crusty bread.
