Pizza of the Month

White Clam and Shrimp Pie

ingredients: 12 oz. ball of pizza dough (for a 14’’ pie) 8 oz. clams (manila or littleneck), freshly shucked 6 oz. large shrimp, chopped 10 oz. mozzarella, shredded 2 oz. fresh mozzarella 2 oz. Parmesan, grated 1 lemon wedge  2 tbsp. fresh garlic, minced 2 tbsp. fresh parsley, chopped … More

Chef Santo Bruno

Pasta Paglia e Fieno

This month, we’re going to try out a dish that has been around a long time. Paglia e Fieno is Italian for “straw and hay,” but it tastes like heaven. This pasta dish reflects the colors of the Italian flag, combining standard (egg-based) fettuccine and green spinach fettuccine with … More

Pizza of the Month

Napoletana Piccante with Buffalo Mozzarella

Dough ingredients: 1 kg. “00” Italian flour 800g water 7g natural yeast 18g salt 22g extra-virgin olive oil   Toppings: 450g tomato sauce 950g fresh cherry tomatoes 1 pinch granulated garlic 20g sea salt 30g chili peppers, sliced 8g oregano 400g buffalo mozzarella 30g extra-virgin olive oil 10 fresh … More

Chef Santo Bruno

Fried Veal Milanese

Hello, dear readers! This month’s recipe is Veal Milanese, an Italian classic. For this dish, the veal chops should be pounded to a thin size, breaded and fried. A splash of lemon finishes them off perfectly. Various chefs prepare Milanese dishes in their own way, of course, and some … More

Pizza of the Month

Broccoli Bacon Alfredo

Ingredients: 8 oz. multigrain, whole-wheat or spelt spaghetti 1 lb. broccoli florets, chopped 1 c. frozen peas 4 slices bacon 1 stick butter  1 c. heavy cream 2 cloves garlic, minced 2 c. freshly grated Parmesan Pasta cooking water, as needed  2 tbsp. fresh Italian (flat-leaf) parsley, snipped (optional) … More

Pizza of the Month

Recipe of the Month: Red, White and Blue Pizza

Ingredients: 1 12” pizza base, prebaked 12 oz. hazelnut spread 4 oz. mixed red berries (strawberries, raspberries, cranberries, etc.) 4 oz. mixed dark berries (blackberries, blueberries, etc.) 2.2 oz. melted or shaved white chocolate   Instructions: Distribute hazelnut spread over prebaked pizza base. Place the dark berries on the outside, and … More

Chef Santo Bruno

Gnocchetti Enicina

Hello, readers! I recently made a trip to Italy and visited my family in Palermo. What a beautiful city! My brother is a master chef there and also teaches culinary classes. We had a wonderful visit, and we put our heads together while I was there and made this … More

Chef Santo Bruno

Osso Buco

I recently stopped in to see my dear old friend, Nick Maccarone, at his popular restaurant, Carnival (carnivalrestaurant.net), in Port Jefferson Station, New York. Nick is a self-made man who has owned Carnival for 42 years—it has become the local restaurant and pizzeria of choice in the community. He attributes … More

Pizza of the Month

Recipe of the Month: Sicilian Chicken White Pizza

Ingredients: 13-oz. dough ball for large 12” to 14” pizza 3.5 to 4.5 oz. classic Alfredo sauce 4 oz. seasoned precooked chicken pizza topping 7.5 oz. mozzarella cheese 3 oz. cooked mushrooms, sliced     (sauteed or from a pouch or can) Sauteed onions (optional)   Instructions: Hand roll your dough … More

Chef Santo Bruno

Puglia Potato Pizza

Hello, my readers! Here’s a pizza recipe that features potatoes, anchovies, capers and other unusual ingredients—and I think you’re going to like it. How did the idea for this recipe come about? A friend and I were out having a drink one night and started talking about—you guessed it—pizza! … More