|
 |
 |
|
|
|
Read
Now
The secret recipes
of the coming Book
How to Eat Well
and stay Healthy
Chef Chris Panos Jr.
|
Hit $100 twice
your
name and address...
they
were delicious"- Dodie said "...they
were scrumptious"
Paul said - "They are the best tasting
Baklava I have ever had."
Cindy just shook with delight and said, "it
is the best-Chris"
"They are so crispy and soft while it melts
in the mouth. Just delicious" - Victoria
|
|
|
|
|
|
|
|
| These
recipes are intended to be combined together for an Authentic Mediterranean
Festive Meal or used separately, as preferred. For additional authentic
recipes check out our Mediterranean Cookbooks. |
|
|
by
Chris Panos © ISBN 0-910743-14-2
|
|
Pizza by Chef Chris Panos
|
|
| |
|
| |
1 cup
crushed tomatoes
1 tablespoon extra-virgin olive oil
1/2 cup fresh basil leaves, coarsely chopped or julienned
1/2 cup freshly grated Parmigiano-Reggiano
1/2 pound mozzarella, sliced 1/4-inch thick no fat
Basic pizza dough, rolled out for 2 (12-inch) pizzas, recipe follows
Preheat oven to 500 degrees F and, if you
have one, place a pizza stone on the bottom rack of the oven.
In the bowl of a food processor, combine tomatoes, olive oil, and
salt and freshly ground black pepper to taste and process until
smooth. Divide sauce between the 2 pizzas and smooth to spread
evenly, leaving a 1/2-inch border along the edges of the dough.
Sprinkle basil leaves on top of sauce and then top with
Parmigiano-Reggiano. Finally, divide mozzarella slices between 2
pizzas, and bake for about 8 minutes, or until cheese is bubbling
and the edges are golden brown.
Basic pizza dough ? by hand method:
1 package active dry yeast
1 cup warm water (110 degrees F)
2 1/2 to 3 cups flour plus more if necessary
1 1/2 teaspoons salt
1 1/2 tablespoons extra-virgin olive oil
In a large bowl, combine yeast with water,
olive oil, salt and stir well to proof. After 5 minutes, add half of
the flour and mix well to thoroughly incorporate. Add all remaining
flour except 1/2 cup and mix well with your hands. Transfer dough to
a lightly floured work surface and knead dough for at least 5 and up
to 7 minutes, adding enough additional flour as necessary to form a
smooth and elastic dough. Dough should not be sticky. Transfer dough
to a lightly oiled 2 or 3 quart bowl and turn to coat with oil.
Cover with a damp towel and let rise in a warm place until doubled
in size, usually at least 1 hour.
Preheat oven to 500 degrees F and if you have one, place a pizza
stone on the bottom rack of the oven.
Divide dough into 2 portions (for 2 (12-inch) pizzas) and form into
balls. Place on a lightly oiled baking sheet and cover with a damp
towel. Let rest for 15 minutes, then transfer to a lightly floured
surface, shape as desired and roll out to a thickness of 1/4-inch.
Transfer dough to a pizza peel.
Yield: 2 (12-inch) pizzas, serving 4 to 6 |
|
|
|
|
| |
|
| |
|
|
| |
|
| |
|
Yield:
4-6 appetizers
Prep Time: 15 minutes
Cooking Time: 10 minutes |
|
| |
|
BREAD
SOUP PANCOTTO ALLA ROMANA
|
|
| |
|
| |
|
Ingredients
|
|
|
| |
1/2
loaf day-old Italian peasant bread
3/4 pound small red tomatoes, very ripe, coarsely chopped
2 cloves garlic, crushed
1 tablespoon plus 2 tablespoons extra virgin olive oil
1 tablespoon freshly grated Parmigiano-Reggiano
1 tablespoon marjoram leaves, finely chopped
Salt and pepper, to taste |
|
|
|
|
|
|
| |
Instructions |
|
|
|
|
|
|
|
| Soften
the bread in cold water, then remove it, squeeze out the excess liquid,
and crumble it into a soup pot. Add enough water to barley cover, then add
the tomatoes, garlic, 1 tablespoon olive oil, and salt and pepper to taste. Cover
and simmer, stirring occasionally until the tomatoes have completely fallen
apart. Add the cheese, marjoram and remaining oil, adjust the seasoning
and serve, divided evenly among 4 warmed soup bowls. |
|
Yield:
4 servings
Prep Time: 10 minutes
Cooking Time: 25 minutes
Difficulty: Easy |
|
RICOTTA
PUDDING: BUDINO DI RICOTTA
|
|
| |
Ingredient |
|
|
1
tablespoon confectioners’ sugar
Pinch plus 1-tablespoon cinnamon
1 pound fresh ricotta
2 eggs, whites, plus 3 eggs, separated, whites beaten to stiff peaks
1 tablespoon all-purpose flour
1/4 cup sugar
1 orange zest, candied and finely chopped, recipe follows
2 table spoons honey
1/2 lemon, zested |
|
| |
|
|
|
| |
Instructions |
|
|
Preheat
the oven to 375 degrees F. In a small bowl, combine the confectioners’
sugar with a pinch of cinnamon and set aside.
Grease and flour a 2-quart Bund pudding mold and set aside.
In a medium-sized bowl, combine the ricotta with the remaining cinnamon
and add the 2 eggs, 3 yolks, flour, sugar, candied orange zest, honey and
lemon zest. Mix well to combine. Fold in the egg whites.
Turn the mixture into the pudding mold, filling it to 2/3 capacity, and
bake in the oven for 30 minutes. Turn off the heat and leave to rest in
the oven 6 minutes. Remove from the oven, turn out onto a serving dish and
serve immediately, dusted with the confectioners’ sugar and cinnamon
mixture. |
|
| |
|
| |
Candied
Citrus Zest:
8 cups sugar
5 cups water
Zest of 4 oranges or 3 grapefruits or 8 lemons, cut into strips
Superfine sugar, for sprinkling |
|
|
In
a 2-quart saucepan, combine the sugar and water and bring to a boil, making
sure all sugar is dissolved. Remove from heat. In a large saucepan, combine
the zest and enough cold water to cover and bring to a boil. Remove the
zest, rinse with cold water and repeat the process 2 more times. Place the
blanched zest in a saucepan and pour the syrup over the zest, adding an
extra inch to cover the zest. Bring to a boil, reduce to a simmer and cook
until the zest is translucent and tender. Remove from heat and cool. Drain
the syrup and lay the zest out on a cooling rack. Toss in sugar and store
in an airtight container.
Yield: Yield: 8 servings
Prep Time: 40 minutes
Cooking Time: 30 minutes
Difficulty: Expert |
|
Top
| |
  
Ingredients: 1 kilo / 2 pounds
potatoes, 2 pounds eggplants, 1/2 kilo ground beef, 1/2 chopped
onion, 1 cup tomatoes from a can, a small can of tomato sauce, 1/2
glass white or red wine, 1 cup of olive oil, 1/2 cup chopped
parsley, Salt, pepper, a pinch of cinnamon and nutmeg.
For the topping: 1-liter milk/2 pints, 1-cup flour 1/2 cup of
olive oil, 2 eggs, Grated cheese (Emmenthal OK).
Wash the eggplants and slice them in 1/4" slices. Place them on a
plate with some salt on each slice. Peel the potatoes, slice them
in 1/4" thick slices and fry them in olive oil. Take them out of
the frying pan when they are half way done and set them aside. Use
the same olive oil to fry the eggplants half way like the
potatoes. Take them out of the frying pan when they are half way
done and set them aside on paper towels to absorb some of the
olive oil.
Fry the onion in the oil till brown, add the ground beef, wait 10
minutes while stirring, and add the wine, tomatoes, tomato sauce,
parsley, salt, pepper and cinnamon, and then add 1/2 cup of water.
When the water is absorbed, remove from heat, and add the grated
cheese.
In a saucepan bring three cups of milk to boil, mix the flour with
the remaining cup and pour stirring constantly, making a thick
paste - if too thick, add milk, if too thin, add some more flour.
Remove from heat, and add the two eggs (whole eggs beaten) and the
nutmeg.
Butter a baking pan, and put the sliced halfway fried potatoes in
it at bottom, forming a single layer. Cover with the meat mixture.
Add a layer of eggplants and then cover with the contents of the
saucepan (topping). Bake at 350 Degrees F for about one hour. When
the topping turns 80% brown, serve cool.
Note: If you don't like eggplants, you can replace them with a
layer of potatoes or omit them all together.
|
|
|
|
| |
|
|
|
|
|
