Chicken Broth

CHICKEN BROTH


8 cups                    Water
1 pound                  Chicken parts; wing, backbone
1                             Carrot, peeled and cut in half and then into 2" slices
1                             Bay leaf
2 teaspoons             Dried thyme leaves
1                              Onion, peeled and sliced thick
                                Salt to taste
                                Several sprigs of parsley
1                              Leek, well washed and cut in half and then into 2" slices
12                            Peppercorns, whole
1                              Celery stalk, leaves included, cut into 2" slices

1. Combine all the ingredients in a large pot and bring to a boil. Skim off the surface fat, cover and simmer for about 1-1/2 to 2 hours.
2.  Let cool. Scoop the solid ingredients, the bones, vegetables and peppercorns, into a bag, then put in the garbage. 
3. Use now or put in refrigerator. 
4. Serve and enjoy.

Raw Chicken Broth

Cooked Chicken Broth

I USE ONLY MY LEFT HAND!!!

Pizza with Eggplant and Red Sauce

My neighbors, right next door, I think I never cooked for them. So I decided to make this pizza for them.


Pizza with Eggplant and Red Sauce

Serves 4 people, plus leftovers.

6                                        Pizza dough, divided into 6 even portions 
                                          Red Sauce (see below)
3 small                               Eggplants, sliced into very small lengthwise, 1/16" - 1/8" slices
7 oz.                                  Mozzarella, Buffalo's milk, shredded
8 - 10 leaves                      Fresh basil, chopped
                                          Parmigiano Reggiano, shredded, to taste

1. Place pizza stone inside oven and preheat the oven at 500 deg. for 30 minutes. 
2. Sprinkle corn flour on top of pizza paddle. Put pizza dough on top of the pizza paddle.
3. Evenly divide the red sauce, eggplant, mozzarella, basil and parmigiano reggiano, and add on top of each pizza. Don't use too much of each ingredient. 
4. Place each pizza on the stone and bake in the oven for 5 - 7 minutes, rotating 180 degrees halfway through with the pizza paddle.
5. Take pizzas out of the oven and let rest for approximately 5 minutes before cutting.
6. Serve and enjoy.

Raw Pizza with Eggplant and Red Sauce

Red Sauce

24 oz. jar                          Passata tomato sauce, no seeds, no skins
1 teaspoon                        Oregano, dried
1 teaspoon                        Basil, dried
                                         Course salt and freshly ground black pepper, to taste

1. Add the jar of tomato sauce to a medium saucepan over low heat.  
2. Add oregano, basil, salt and pepper.
3. Simmer for about 30 minutes. Turn it off.
4. Serve and enjoy.

Cooked Pizza with Eggplant and Red Sauce

I USE ONLY MY  LEFT HAND!!!

Minestrone with Cavatelli

I made this for my wife so she can eat it in her half-hour lunch break.


MINESTRONE WITH CAVATELLI

Serves 4 - 6 peoples.

Potatoes, onion, carrots, celery, garlic & pancetta.

                                   Extra virgin olive oil
1                                Pancetta, diced into 1/4 inch X 1/4                                      inch pieces
1 medium                    Red onion, peeled and diced
2                                 Carrots, peeled and diced
3 stalks                       Celery, peeled and diced
3 cloves                      Garlic, peeled and minced
4 small                        White and red potatoes,
1- 28 oz.                     San Marzano whole tomatoes,
                                   peeled
4 cups                         Chicken broth
                                   Parmesan cheese, grated
                                   Coarsely salt and freshly ground                                           black pepper
                                   Italian parsley, fresh, diced
2 cups                         Cavatelli

1. Put the pot on the stove over medium-high heat. Add the olive oil, and then the pancetta. Cook until browned. Turn heat down to low. Add onion, carrots and celery and stir together.  Cook slowly for about 20-30 minutes.
2. Add the garlic, cook for 1-2 minutes.
3. In a separate bowl, add the tomatoes and mash them up by hand until chunky. 
4. Add the potatoes, tomatoes and chicken broth, boil for about 30-40 minutes.
5. Just before serving, add cavatelli and let it cook for about 3-6 minutes.
6. Add the Parmesan cheese, salt and pepper, and parsley.
7. Serve and enjoy. 

Minestrone with Cavatelli

I USE ONLY MY LEFT HAND!!!