Pizza & pasta recipes

Roasted Garlic Pizza

400 gr. pizza dough,

3 ounce cream cheese,

4 ounce shitake mushrooms,

4 slices of prosciutto, diced,

6 cloves garlic,

1/2 cup grated mozzarella,

1 teaspoon fresh thyme,

1 ounce cooking cream,

salt and pepper to taste

Italian Potato Pizza

10 oz. pizza dough,

3 potatoes, peeled and

sliced thinly,

1 onion, sliced thinly,

1 tbsp. chopped scallions,

4 strips of bacon, chopped,

1 roasted red pepper, diced,

1/2 tsp. chopped rosemary,

1/2 teaspoon paprika,

1 cup grated mozzarella,

1/4 cup grated Parmesan,

1 oz. smoked Gouda cheese,

salt and pepper to taste.

Fruit Pizza

1 roll store-bought cookie dough ,

1 pound cream cheese,

1 tablespoon vanilla extract,

1/2 cup sugar,

sliced fruits such as kiwi,

peaches, strawberries,

bananas and mandarin sections,

4 oz. boiling water,

2 tablespoon orange jelly powder

Mediterrane Pizza

Tomato sauce

Mozzarella cheese

Grill zucchini

Grill egg plant

Roasted capsicum

Black pitted olives

Don Pablito Pizza

Tomato sauce

Mozzarella cheese

Mushroom

Onion ring

Beef pepperoni

Chili julienne

Tonno e cipolla Pizza

Tomato sauce

Grated cheese

Tuna fish flakes

Onion ring

Al frutti di mare Pizza

Tomato sauce

Grated cheese

Green mussel

Squid @ squid ring

Baby clams

Prawn tail

Garlic

Quattro stagioni Pizza

Tomato puree sauce

Mozzarella cheese

Then quarterly topped with mushroom

Artichokes

Olives

Smoked salmon

Capellini Pesto Primavera

1 pound capellini (angel hair),

3 tablespoon basil pesto sauce,

4 tablespoon olive oil,

1/2 cup snap peas,

1 1/2 cup broccoli,

1 red pepper, julienned,

1 pinch chicken base (optional),

1 tablespoon chopped parsley,

4 cloves garlic, crushed and chopped,

15 cherry tomatoes, halved,

salt and pepper to taste

Rigatoni in Blue Cheese Pesto Cream Sauce

200 gr. rigatoni,

3 tablespoon pesto sauce,

1 tablespoon butter,

1/2 cup cooking cream,

100 gr. blue cheese,

2 chopped shallots,

1 grilled chicken breast,

1 teaspoon chopped parsley,

2 tablespoon sliced sun-dried tomatoes,

black pepper to taste.

Spaghetti Calabrese

450 grams spaghetti,

200 grams sopressata, sliced,

1/2 cup calamata olives, pitted,

1 tablespoon fresh basil, chopped,

1 teaspoon dry chili flakes,

50 ml. dry red wine,

2 tablespoon olive oil,

1 teaspoon chopped parsley,

2 cloves chopped garlic,

400 ml. tomato sauce,

1 tablespoon chopped onion,

salt and pepper to taste

Pasta Penne Florentine

1 pound penne,

500 ml. cooking cream,

6 ounce fresh spinach, washed,

4 tablespoon sliced sun-dried tomato,

1/2 cup artichoke hearts, quatered, from a can,

6 ounce prosciutto, sliced thinly and diced,

2 teaspoon minced garlic,

1 tablespoon butter,

1 tablespoon olive oil,

2 tablespoon chopped onion,

50 ml. dry white wine,

salt and pepper to taste.

Penne Arrabbiata

275 gr. penne,

1 1/2 cups crushed tomatoes,

3 tablespoon olive oil,

1 teaspoon chili flakes,

1 tablespoon fresh basil,

2 cloves garlic, crushed and chopped,

1 teaspoon butter,

salt and freshly ground black pepper to taste.

Mediterranean Farfalle

1 pound farfalle (bow tie pasta),

10 oz. salmon fillet, diced,

20 asparagus spears, cut to half,

3 tablespoon sliced green olives,

1 tablespoon capers,

2 1/2 cups tomato sauce,

75 ml. dry white wine,

1 tbsp. chopped parsley,

1 teaspoon minced garlic,

3 tbsp. EV olive oil,

salt and pepper to taste.

Seafood Linguine

1 package (450 gr.) linguine,

2 (4 ounce) lobster tails,

20 peeled shrimp (size 21-25),

1/2 cup calamari rings,

1 pound fresh mussels,

3 tablespoon olive oil,

1 small onion, chopped,

1 tablespoon chopped garlic,

2 cups tomato sauce,

1/2 cup dry white wine,

1 tablespoon oyster sauce,

1 teaspoon fresh tarragon, chopped,

salt and pepper to taste.

Green Tagliatelle

250 grams spinach tagliatelle,

2 tablespoon pesto,

2 tablespoon pine nuts,

1/2 cup cherry tomatoes,

1 1/2 tablespoon olive oil,

2 chopped shallots,

1 tablespoon lemon juice,

1/4 cup grated Parmesan,

fresh choped parsley,

salt and pepper to taste.

Rigatoni Melanzana

1 pound rigatoni,

2 cups tomato pasta sauce,

2 tablespoon olive oil,

2 cups diced eggplant,

1 tablespoon chopped fresh basil,

2 garlic cloves, crushed and chopped,

1 tablespoon chopped onion,

4 tablespoon olive oil,

1 pinch dry oregano,

salt and pepper to taste.

Pasta Fettuccine with Artichoke

1 pound fettuccine,

1 can (400 ml.) artichoke hearts,

quartered,

4 grilled Italian sausages,

2 cups tomato sauce,

1 cup cooking cream,

2 teaspoon minced garlic,

2 tablespoon grated Pecorino Crotonese cheese,

1 tablespoon butter,

1 tablespoon olive oli,

salt and pepper to taste

Spaghetti in Roasted Tomato Sauce

1 pound spaghetti,

1 can (750 ml.) peeled Roma tomatoes in tomato juice,

4 tablespoon olive oil,

1 onion, sliced,

1 tablespoon garlic,

1 small of handful fresh basil,

1 teaspoon dried oregano,

salt and pepper to taste.

Fettuccine in Meat Sauce

450 gr. fettuccine pasta,

10 ounce lean ground beef,

2 tablespoon olive oil,

1 tablespoon butter,

500 ml crushed tomatoes,

1 onion, chopped,

1 carrot, grated

1 tablespoon chopped garlic,

2 teaspoon sugar,

1 tbsp. oregano and basil mix,

2 bay leaves,

salt and pepper to taste

Fusilli in Lobster Cream Sauce

450 gr. fusilli,

1 can (10 oz.) lobster bisque,

2/3 cup cooking cream,

1 tablespoon butter,

200 gr. asparagus spears, cut to half,

6 oz. cooked baby shrimp,

2 shallots, chopped,

1 teaspoon chopped garlic,

50 ml. dry white wine,

1 teaspoon fresh thyme,

salt and pepper to taste.

Cannelloni

12 cannelloni shells,

1 pound lean ground beef,

3 tablespoons olive oil,

1 large onion, chopped,

1 tablespoon chopped garlic,

1 carrot, grated,

2 tablespoons grated Parmesan,

1 tablespoon chopped parsley,

1 pinch chili flakes,

1 tablespoon fresh basil,

1 whole egg,

salt and pepper to taste

tomato sauce.

Cheese Tortellini in Blush Sauce

300 gr. cheese filled tortellini,

1 cup tomato sauce,

1/2 cup cooking cream,

1 tablespoon butter,

1 medium zucchini, diced,

1 cup sliced mushrooms,

1/2 cup diced roasted red peppers,

1 teaspoon minced garlic,

fresh basil for decoration,

salt and pepper to taste

Ravioli in Orange - Butter Sauce

28 ricotta filled ravioli,

(pillow shape jumbo ravioli),

2 cups washed, fresh spinach,

2 tablespoon butter,

160 ml. orange concentrate,

50 ml. dry white wine,

1 small onion, chopped,

1 teaspoon minced garlic,

1 tablespoon chopped parsley,

20 grape tomatoes

2 ounce table cream,

salt and pepper to taste.

Farfalle in Roasted Garlic Cream Sauce

1 pound farfalle (bow tie pasta),

1/2 cup diced capicollo,

1/3 cup sweet peas,

1/2 cup sliced roasted red peppers,

500 ml. cooking cream,

2 tablespoon butter,

10 garlic cloves,

1 tablespoon chopped parsley,

2 chopped shallots,

2 tablespoon grated Grana Padano cheese,

salt and pepper to taste

Manicotti filled with Ricotta and Spinach

14 manicotti shells,

1 pound ricotta cheese,

1 package (10 oz.) frozen spinach, thawed and drained,

1 large egg,

1/4 cup grated Parmesan,

1 teaspoon white pepper,

2 cups tomato sauce,

1/2 cup cooking cream,

1 pinch dried basil,

salt to taste.

Stuffed Seashell Pasta with Mushrooms

24 jumbo pasta seashells,

1 cup gourmet mushroom mix, (agaricus, shitake, oyster mushrooms)

2/3 package cream cheese,

1 small egg,

2 tablespoon ricotta cheese,

1/2 teaspoon onion powder,

1 cup cooking cream,

2 tablespoon butter,

2 chopped shallots,

1 teaspoon chopped garlic,

5 ounce frozen spinach, thawed and drained,

salt and pepper to taste.

Vegetarian Lasagna

1 package dry lasagna pasta,

2 cups tomato sauce,

1 cup bechamel sauce with mushrooms,

1 eggplant, sliced,

2 zucchini, sliced,

2 roasted red peppers, sliced,

2 tablespoon olive oil,

1 teaspoon dry herb mix,

4 teaspoon minced garlic,

200 grams ricotta cheese,

300 gr. grated mozzarella,

salt and pepper to taste.

Recipe for Fresh Homemade Pasta

500 gr. flour,

4 medium eggs,

1 teaspoon salt,

3 tablespoons flour for rolling the fresh pasta dough,

little water (if needed).

Recipe: On your kitchen counter, make a well from the flour and put in the middle the lightly beaten eggs and salt. Gradually incorporate the eggs into the flour with your fingers, or use a fork if you prefer. When you achieve rough dough as a result of mixing the eggs and flour, sprinkle some more flour over the work area and start kneading the dough until you it becomes smoothe and elastic. Cover the ready dough with a kitchen towel and let it rest for 10-15 minutes. Cut the dough to small, manageable balls and roll them over lightly floured surface. If you are using a pasta-cutting machine, you can roll the dough with the machine before cutting it to the desired pasta noodle. The rolled pasta dough can be used for ravioli, tortellini, lasagna, cannelloni, etc. For lasagna and cannelloni you need to boil the homemade pasta first