Antonio Carluccio
» Melanzana A la Triestini.............................1 Eggplant Pizza Crust
» l'originale napoletana ..................................3 Quinoa Pizza Crust
» L’albero di Torino............................................5 Cauliflower Pizza Crust
» La PARMIGIANA......................................................7 Spaghetti Squash Pizza Crust
Tumbling down to the Adriatic from a karstic plateau and almost entirely surrounded by Slovenia... ...the city is physically isolated from the rest of the Italian peninsula. Its historical singularity is also no accident. From as long ago as the 1300s.Trieste has faced east, becoming a free port under Austrian rule. The city blossomed under the 18th- and 19th-century Habsburgs; Vienna’s seaside salon was also a fluid borderland where Italian, Slavic, Jewish, Germanic and even Greek culture intermingled.
IV
Eggplants contain an impressive array across the board of many vitamins and minerals, such as excellent amounts of ďŹ ber, folate, potassium and manganese, as well as vitamins C, K, and B6, phosphorus, copper, thiamin, niacin, magnesium, and pantothenic acid. Choose eggplants that are ďŹ rm and heavy for their size. Their skin should be smooth and shiny, and their color, whether it be purple, white or green, should be vivid.
Melanzana A la Triestini Eggplant Pizza Crust Directions
Ingredients ½ ½ 1 1 2 2 10
cup freshly grated Parmesan cup grated low-fat mozzarella globe eggplant T salt T olive oil tsp. dried Italian seasoning large basil leaves
• Cut off both ends of the eggplant; cut it into 3/4 inch thick slices Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid. (After the eggplant sits for 15 minutes, turn on the oven to 375F/190C.) • Make the sauce while the eggplant sits. Heat 2-3 tsp. olive oil and saute the finely chopped garlic just until it becomes fragrant. Add the petite diced tomatoes, dried Italian seasoning, and dried oregano and let the sauce cook at a low simmer until it’s thickened. After 30 minutes, wipe the eggplant dry with paper towels. Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning. • Roast the eggplant about 25 minutes.Thinly slice the fresh basil leaves and combined freshly grated Parmesan and low-fat mozzarella blend. After 25 minutes, remove eggplant from the oven and turn oven setting to broil. Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices and top with a generous amount of cheese. Put pizzas under the broiler until the cheese is melted and slightly browned. Serve hot, with red pepper flakes to sprinkle on pizza if desired.
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Neapolitans are extremely passionate about pizza. Naples, the birthplace of pizza, has countless Pizzerias and wood-ďŹ red ovens dotting their narrow streets. Due to the large number of pizzerias in Naples, the "Associazione Verace Pizza Napoletana" ("True Neapolitan Pizza Association"), was founded in 1984 to certify the pizzerias using the proper ancient artisan traditions of authentic pizza. They have illuminated signs outside of pizzerias that follow their methods so Neapolitans know where to go for the real stuff. ...like iron, copper, calcium, potassium, manganese, and magnesium. Copper is required for the production of red blood cells. Iron is required for red blood cell formation. Zinc is a co-factor in many enzymes that regulate growth and development. Potassium is an important component of cell that helps controlling heart rate and blood pressure. Manganese is used by the body as a co-factor powerful anti-oxidant enzymes. Look for ďŹ ne, dry grains. They come in different colors, ranging from cream-white, pink, yellow to deep brown.
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l'originale napoletana Quinoa Pizza Crust Instructions • Place the rinsed quinoa in a bowl and cover it with water, about one inch higher than the quinoa.
Ingredients
1 ½ cups quinoa, rinsed and drained ½ 1 1 8 ½
water for soaking cup water teaspoon sea salt teaspoon baking powder fresh basil leaves teaspoon garlic powder
Topping
½ 1
cup homemade pizza sauce, or more or less to taste cups shredded mozzarella Desired toppings
• Preheat the oven to 425 degrees. • Using a sieve, drain, rinse, and drain the quinoa again. • Add the quinoa to a food processor. Add the half-cup water, salt, baking powder, basil, and garlic powder. Process until smooth, about two to three minutes. It’ll be the consistency of thick pancake batter. • Lay a large piece of parchment paper underneath a 13-inch pizza pan. Trace around it and then cut out the circle. Lay the circle on top of the pan and spray lightly with cooking spray. • Pour the batter in the middle of your paper circle, using the back of a spatula to spread it evenly, all the way to the edges. • Bake for 10 to 12 minutes. • Flip it and bake for another eight to 10 minutes. Flipping takes a little finesse. I placed another pizza pan on top and flipped them both together to get the crust onto the second pan. Then I put the parchment paper back on the original pan and slid the crust on top. • Top with sauce and your favorite pizza toppings, and bake for another 10 to 12 minutes. 3
Turin derives its name from a Celtic word tau, meaning mountain. Torino was founded almost 2400 years ago by a Celtic tribe, the Taurini. The Taurini conquered much of France and part of Spain before heading into what is known today as Italy. In Italian "torino" means "little bull". The bull is still part of the city standard (flag) to this day.
Cauliflowers are an excellent source of vitamin C and a very good source of manganese, It is also an excellent source of Vitamin k as well as a powerful antioxidant. When purchasing cauliflower, look for a clean, creamy white, compact curd in which the bud clusters are not separated. Spotted or dull. To cut cauliflower, ďŹ rst remove the outer leaves and then slice the florets at the base where they meet the stalks. You can further cut them, if you desire pieces that are smaller or of uniform size. Trim any brown coloration that may exist on the edges.
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L’albero diCauliflower Torino Pizza Crust
Ingredients 1 ¼ ¼ ¼ 1 1
medium head cauliflower (about 1 lb 12 oz) cup finely shredded parmesan (1 oz) cup finely shredded mozzarella (1 oz) tsp salt large egg clove garlic, minced
Topping:
½
cup homemade or store-bought pizza sauce,
or more or less to taste
1
cups shredded mozzarella
Desired toppings, such as fresh grape tomatoes, basil, oregano, olives, mushrooms etc.
Instructions Place a pizza stone in oven and preheat oven to 450 degrees. Spray a large piece of parchment paper with nonstick baking spray and set aside. • Wash cauliflower, cut off florets, dry thoroughly and add half of the cauliflower to food processor and process until finely chopped, about 30 seconds. Transfer chopped cauliflower to a microwave safe bowl. Add remaining cauliflower to food processor and again, process until finely chopped, about 30 seconds. Add that cauliflower to bowl with other cauliflower (you should now have about 2 1/2 - 3 cups finely chopped cauliflower). Cover bowl with microwave safe plastic wrap and heat cauliflower in microwave 4 minutes on HIGH power. Pour cooked cauliflower onto a clean tea towel and allow to cool. Once cauliflower is cool enough to handle, wrap cauliflower in tea towel and wring moisture from cauliflower (about 1/3 cup or so). • Return strained cauliflower to bowl, add parmesan and mozzarella cheese, salt, egg, and garlic and toss mixture with your hands until evenly combined. • Pat mixture into an even round, about 11 to 12-inches, on prepared parchment paper (keeping it snuggly pressed together). Using a pizza peel, transfer crust on parchment to pizza stone in oven and bake 9 - 11 minutes, until golden brown. • Remove from oven and top with pizza sauce, mozzarella and desired toppings (if using fresh herbs, add them after cooking pizza). Return to oven and bake 5 - 7 minutes longer until cheese has melted and is slightly golden. Allow to cool several minutes then cut into wedges. Serve warm. • Serve with desired toppings (I used melted peanut butter and toasted coconut). 5
The people of Parma have refined palates and truly appreciate the beauty of good meal served in good company. Parma is a city of aristocratic traditions, important monuments and prized works of art. Parma is, and has always been, a cultural capital. Just think of all the illustrious people and acclaimed artists that contributed to the glory of the city: Benedetto Antelami, Correggio, Parmigianino, Bodoni, Bottesini, PaÍr, Verdi and Toscanini. Parma is also known for its elegant social life and cultural fervor. The city is home to a dynamic entrepreneurial spirit that is evident in local businesses and its convention center. All of these characteristics add to the city’s uniqueness.
Spaghetti squash, a type of winter squash, gets its name from the pale-yellow flesh that can be fluffed into stringy, pasta-like threads. It has a very mild flavor and, unlike other winter squash, does not have much sweetness. So you can use spaghetti squash in both savory and sweet dishes. You'll get small amounts of almost every essential vitamin from eating spaghetti squash. Vitamin C and vitamin B-6 are the vitamins found in highest concentration in the squash.
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La PARMIGIANA Spaghetti Squash Pizza Crust Instructions
Ingredients 1 1 1 ½ 1 » »
medium/large spaghetti squash tablespoon olive oil egg, lightly beaten cup shredded mozzarella cheese tablespoon shredded parmesan cheese Kosher salt Freshly ground black pepper
• Preheat oven to 400°F. Cut your spaghetti squash in half. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of olive oil. Season with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on an aluminum-lined baking sheet and roast until tender, about 45-60 minutes. • Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a pile of spaghetti strands. Taste and season with some more Kosher salt and freshly ground black pepper if needed. • Measure out approximately 3 and ½ cups of spaghetti squash. • Wrap measured-out squash in a cheesecloth, clean kitchen towel, or several layers of paper towels. Squeeze out as much moisture as possible. • Combine the squash, egg, mozzarella cheese, parmesan cheese, and season with Kosher salt and freshly ground black pepper in a medium mixing bowl. Press squash in a thin, even layer on a parchment-lined baking sheet and form into an approximate 10-inch circle. • Bake at 400°F for approximately 20 minutes. Remove from oven, carefully flip, and cook for another 10 minutes. 7 • Add desired toppings and bake until done.