License to Cook Italian Style: Featuring California Wineries

Overview

Featuring California Wineries.

This book includes recipes from earlier Penfield publications now out of print. California winery favorites include baked lasagne Bolognese style, steamed mussels, and braised beef short ribs in Zinfandel. Other recipes in the book include lentil and Italian sausage soup, fennel salad, pizza in the rustic style, Italian pepper steak, large tortellini, eggplant patties, and Gino's tiramisu. Book also gives ...

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Overview

Featuring California Wineries.

This book includes recipes from earlier Penfield publications now out of print. California winery favorites include baked lasagne Bolognese style, steamed mussels, and braised beef short ribs in Zinfandel. Other recipes in the book include lentil and Italian sausage soup, fennel salad, pizza in the rustic style, Italian pepper steak, large tortellini, eggplant patties, and Gino's tiramisu. Book also gives information on pasta, Italian cheeses, olive oil, and wines.

Spiral bound, 5-1/2 x 3-1/2", 170 pages.

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Product Details

  • ISBN-13: 9781572160927
  • Publisher: Penfield Books
  • Publication date: 1/1/2001
  • Format: Spiral Bound
  • Pages: 160
  • Product dimensions: 3.70 (w) x 5.50 (h) x 0.50 (d)

Recipe

Polenta Pizza p. 85

2 cups yellow cornmeal
1 teaspoon salt
7 cups cold water
2 tablespoons olive oil
1 cup thinly sliced mushrooms
3/4 cup finely chopped onion
3/4 cup diced sweet green pepper
2 cups canned or homemade pizza sauce
3/4 pound sweet Italian sausage, cooked and thinly sliced
3/4 cup sliced pitted ripe olives
1/2 cup grated Parmesan cheese
1 pound shredded mozzarella cheese

Preheat oven to 350 degrees. In a 4-quart saucepan, combine cornmeal and salt. Stir in cold water (using cold water instead of hot will keep the cornmeal from lumping). Cook, stirring, over medium heat until thick and bubbly, 10 to 15 minutes. Lightly grease a 14-inch pizza pan. Pour cornmeal mixture onto greased pan. With a spatula, spread to make an even layer. Bake polenta crust 20 to 25 minutes or until lightly browned around the edge. In a large, heavy skillet, heat oil. Sauté mushrooms, onion, and green pepper until just tender. Spread pizza sauce over crust; top with vegetables, sausage, olives, and Parmesan cheese. Sprinkle mozzarella cheese over pizza; return to oven and bake until cheese is melted and bubbly, 10 to 15 minutes. Cool pizza 10 minutes. Cut into wedges and serve immediately.

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