Author: hostapklok

pickled mushroom and gruyere pizza

Ingredients 1 lb. pizza dough, at room temperatureunbleached all-purpose flour for rollingolive oil, for brushing1 1/2 cups Pickled Mushrooms with Garlic and herbs (recipe below), drained1 1/2 cups grated Gruyère2 tbs. chopped fresh flat-leaf parsley Nutrition 1,040 CALORIES 46G PROTEIN 115G CARB  42G TOTAL FAT  16G SAT FAT    14G MONO FAT   2G POLY FAT 90MG CHOL  1,850MG SODIUM  5G FIBER DIRECTIONS An unexpectedly delicious…Read More »

fresh spinach and pancetta pizza

Ingredients 1/4 lb. sliced pancetta or smoked bacon (about five 1/4-inchthick slices), cut in 1/2-inch pieces1 ball of pizza dough, refrigerated for at least 8 hoursOlive oil, for brushing the dough1/4 cup thinly sliced scallions (white and light green parts)4 oz. coarsely…Read More »

pizza with prosciutto and arugula

Ingredients 11/4 cups warm water2 tsp. active dry yeast1 Tbs. honey15 oz. (31/4 cups) all-purpose flour11/4 oz. (1/4 cup) whole-wheat flour1 Tbs. saltFor the pizza topping >>>>2 Tbs. extra-virgin olive oil1 clove garlic, minced fine1/4 cup olive oil1/2 lb. mozzarella (preferably fresh),…Read More »

pizza dough

Ingredients 1 lb. (31/2 cups) unbleached bread flour; more as needed2 tsp. sugar or honey11/2 tsp. table salt (or 21/2 tsp. kosher salt)11/4 tsp. instant yeast11/2 Tbs. extra-virgin olive oil; more as neededSemolina flour (optional) DIRECTIONS This versatile dough also works for…Read More »

spaghetti with summer tomato sauce

Ingredients 1 lb. dried spaghetti or other pastaKosher salt21/2 cups Summer Tomato Sauce (recipe on the facing page)2 Tbs. chopped fresh basil leavesFreshly grated ParmigianoReggiano, for serving Nutrition 300 CALORIES11G PROTEIN40G CARB13G TOTALFAT4.5GSATFAT4G MONOFAT2.5G POLYFAT0 MG CHOL520 MG SODIUM12G FIBER DIRECTIONS Serve…Read More »

spaghetti with portabellas, sage & walnuts

Ingredients 3/4 lb. dried spaghetti3 Tbs. extra-virgin olive oil1/2 cup unsalted butter3 large portabella mushroom caps, gills scraped out and discarded, caps thinly sliced and cut into 2-inch piecesKosher salt and freshly ground black pepper2/3 cup loosely packed fresh sage leaves1/3 cup…Read More »

fettuccine with green beans and walnut-parsley pesto

Ingredients Kosher salt and freshly ground black pepper1 lb. dried fettuccine1 cup Walnut-Parsley Pesto (recipe below)10 oil-packed sun-dried tomatoes, thinly sliced2 tsp. freshly squeezed lemon juice; more to taste6 Tbs. freshly grated Parmigiano-Reggiano Nutrition 500 CALORIES18G PROTEIN60G CARB22G TOTAL FAT5G SAT FAT10G…Read More »

risotto-style pasta with peas and mushrooms

Ingredients 3/4 oz. dried porcini or dried shiitake mushrooms21/2 to 3 cups lower-salt canned chicken broth2 Tbs. extra-virgin olive oil1 small red onion, finely dicedKosher salt and freshly ground black pepper1/2 lb. dried elbows1 cup frozen peas1/2 cup grated ParmigianoReggiano2 Tbs. unsalted…Read More »

spicy capellini

Ingredients 1/3 cup olive oil8 slices bacon, chopped2 medium onions, thinly sliced10 pepperoncini, drained, seeded and chopped3 cups crushed peeled Italian tomatoes (about one 35-oz. can, drained)1/4 tsp. kosher salt1 lb. dried capellini3/4 cup freshly grated Parmigiano-Reggiano1/3 cup chopped fresh flat-leaf parsley…Read More »