Oven Roasted Tomatoes

Use this on roasted vegetables or as a sauce for penne pasta

Giorgio Celmo

Ingredients

1 Can whole imported Italian tomatoes (large tin)

1 Large onion, peeled and cut into wedges

2 Garlic cloves sliced

4 -6 Anchovies

1 Teaspoon sea salt

1 Teaspoon sugar

1/4 Cup olive oil

1/2 Cup water

Directions

Preheated oven to 350°F

Place the tomatoes, and the juice, in a baking dish with the onion wedges, garlic and anchovies scattered over top.

Sprinkle sea salt and sugar over the top.

Pour the olive oil and water over and roast for 1 1/2 hours, stirring every 20 minutes.

Towards the end of the cooking time use a wooden spoon to scrape up any of the well cooked bits around the edge of the dish. If it looks like it is drying out too much add a little more water.

 Place in a food processor (I used a hand blender) and blend for a few seconds to a smooth sauce (as smooth as you like it). Enjoy right away or refrigerate until ready to use.

Pizza Sauce

Giorgio Pizza Sauce

Giorgio Celmo

Ingredients:

2 tablespoons extra-virgin olive oil

1 tablespoon minced fresh garlic

1/4 cup finely chopped onion

1 can Italian style whole crushed tomatoes seeds removed

1/2 teaspoon dried oregano

1/2 teaspoon dried basil (optional)

1 teaspoon dried Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon tomato paste

1-2 tablespoons tomato ketchup

How to make Basic Pizza Sauce

In a medium saucepan, saute garlic and onions in olive oil until tender about 2-3 minutes. Add seasonings and continue cooking a few more minutes. Stir in can of crushed tomatoes, tomato paste and then add tomato ketchup. Simmer on low heat for about 10 minutes. Makes about 1 1/2 cups.

Note:
If you like a very smooth consistency for the sauce then you can blend it in a blender once the sauce is cooled to the desired consistency.
Amount of tomato ketchup to be added to the sauce depends on how sweet you want the pizza sauce. Canned tomatoes at times taste a little bit sour so you need to adjust the amount of ketchup  per your taste.

Pizza sauce comes in infinite varieties and taste, from a very smooth consistency to a full bodied chunky style. This recipe allows you to make the sauce either way. I myself like it a little chunky so when I blend it I leave a little texture to the sauce. The reason I use canned whole tomatoes is they have more flavor and are generally better tomatoes. Canned diced or chopped tomatoes are lesser quality, once chopped or diced then cooked have less flavor.

Say Italian food and many immediately think of pizza

 Here's an introduction to the world of pizza.

Pizza is the best-known Italian cuisine throughout the world. It has many variations depending upon where in the world it is made. A favorite snack for the ancient Romans was "bread with a savory topping." It was any ingredient that might make a slice of stale bread taste more pleasing and look more appetizing. Eventually someone turned up the edges of the bread, so the topping would not slide off. Allora!, pizza had been invented.

The variations of pizza today are limitless. There is one pizzeria in Venice that boasts 50 different types of pizza. In Italy people order an individual pizza. There is no arguing over whether or not to get anchovies or mushrooms. You can create a classic Neapolitan pizza with little fuss.

Pizza Margherita is the "classic" amongst pizzas, and considered by some to be the first modern pizza. Tomatoes and fresh herbs give this pizza it characteristic flavors. Pizza Margherita was created in 1889 by pizza maker Raffaele Esposito as a tribute to the Queen of Italy, Margherita di Savoia, because its ingredients represent the colors of the Italian flag.

Basic Pizza Dough

Giorgio Celmo

Ingredients:

·         1 envelope active dry yeast

·         1 cup warm water, 110° F.

·         1 1/2 teaspoons sugar

·         2 1/4 tp 2 1/2 cups all-purpose flour

·         2 tablespoons olive oil

·         1 teaspoon salt

Preparation:

Put warm water in a cup; sprinkle yeast over water and stir in sugar; let stand for about 10 minutes, or until it begins to bubble.

Combine 2 1/4 cups flour and salt in a large bowl; pour in oil and yeast mixture and stir until a stiff dough is formed. Turn dough out onto a floured surface; knead about 5 minutes, or until smooth and elastic. Add extra flour as needed to keep from sticking to hands and board.

Place in a large bowl greased with shortening or butter; turn dough over to coat the dough well. Cover with towel and let rise in a warm place for about 30 minutes. Dough should double in bulk. Punch down the dough and shape to fit a lightly greased pizza pan which as been sprinkled lightly with cornmeal. Keep dough slightly thick around the edges. Fill with favorite filling and toppings and bake for about 15 to 20 minutes at 425°.

Pizza Margherita

Giorgio Celmo

Topping

12 oz. firm, ripe, plum tomatoes or buy a can of imported Italian whole plum tomatoes crushed by hand seeds removed, drain excess liquid

2 cloves garlic, chopped or sliced thin

12 fresh basil leaves, slice 6 in thin strips

1/2 pound Mozzarella, thinly sliced

4 Tbs extra virgin olive oil

Salt

Fresh ground black pepper

Directions

1. Peel, seed and crush the tomatoes. Add sliced basil leaves, garlic, 2 Tbs olive oil, salt and pepper to taste and set aside.
2. On your baking stone, or pizza pan, form the pizza dough into an 8" circle, turning up the edges just a bit.
3. Spread some of the tomato sauce over the dough.
4. Spread the Mozzarella over the tomatoes.
5. Drizzle each with 1 tbs. olive oil on top
6. Place two basil leaves over the pizza as you take it of the oven.
7. Bake at 450 degrees Fahrenheit for 15 minutes.

Note: You should be able to make at least two pizzas from this recipe.
Do not over do the sauce. This is a lighter approach than chain store pizza.

For making the crispiest crusts on your pizza or bread, nothing works as nicely as a clay stone. Because it's made of clay and because of its weight (about 10 pounds), it retains heat better and maintains an even cooking temperature from the center to the edges. The clay material also absorbs moisture thus, a crispy crust. Made for baking pizza, it's also great for baking flat breads, rolls and focaccia.

Giorgio’s Classic Meat Sauce

Giorgio’s Classic Meat Sauce

Giorgio Celmo

Ingredients:

1 Medium Carrot chopped fine

1 Medium Onion chopped fine

2 Stalks Celery chopped fine

3 Cloves Garlic minced

1 Pound Hamburger

½ to ¾ Cup good red wine (merlot or cabernet)

1 -28 oz. Can imported whole plum tomatoes, with juices (hand crushed into small pieces)

3 Tablespoons Olive Oil

Fresh ground black pepper to taste, about ½ teaspoon

Sea salt to taste, about 1 teaspoon

1 Teaspoon Crushed Red pepper flakes

1 Tablespoon Oregano

1 ½ Tablespoon Italian spice blend

Directions:

In a large stock pot add oil and heat over medium high heat, until oil starts to shimmer. Add carrots, onions, celery and garlic, cook stirring frequently until onions turn clear, about 6-8 minutes.

Add hamburger and chop into fine pieces with a wooden spoon, continue stirring. The meat will release its juices in about 5 minutes continue cooking until juices are reduced by half. Add wine and continue cooking until wine is reduced by half.

Add the tomatoes and its juices, add the salt, pepper oregano and Italian spice blend, stir reduce heat to simmer, cover and stir occasionally for one hour.

Test sauce for salt and pepper and adjust if needed, add crushed red pepper flacks, simmer uncovered for an additional 15 to 20 minutes.

Meanwhile heat a large covered pot of water until boiling, add a palm full of sea salt to the water (at least 2 tablespoons full) to this add the pasta and stir well uncovered. I like penne pasta with ribs on the pasta helps sauce stick better. Continue cooking according to box instructions, pasta should have a bit of firmness (aldente) when cooked properly.

Serve this pasta with meatballs or by its self.

Basic Alfredo Sauce

 Alfredo Sauce

  Giorgio Celmo

1 Cup Butter

3 Cups Heavy Cream

4 1/2 Cups Parmesan. Or Picerino Cheese

1 Cup Italian Parsley Chopped

2 Cloves Garlic Finely Chopped

Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

Basic Marinara Saucce

Basic Marinara Sauce
Giorgio Celmo
1/4 cup of  extra virgin olive oil
4 cloves of garlic sliced in half
1 35oz can of imported Italian tomatoes
3 basil leaves, washed, patted dry and chopped
1/2 teaspoon of oregano
salt & pepper to taste

1.      Place garlic and olive oil in large sauce pan.

2.      Turn heat to medium and cook until garlic is soft and lightly browned.

3.      Crush the tomatoes (by hand) and add with their juices.

4.      Fill empty tomato can 1/4 of the way with water and pour in with tomatoes or use a good red wine.

5.      Add basil, oregano, salt and pepper.

6.      Bring to a boil, then lower heat to a simmer and cook until thickened approximately 20 to 30 minutes.