Though it seems somewhat logical to assume the Neapolitans have only given us the wonder of three-flavored ice cream, it is also the pizza that originated in Naples. Considering its popularity, it’s hard to believe that the pizza is barely one-hundred years old, born in 1889 as a dish prepared during the visit of Queen Margherita. This most basic of pizzas, consisting of little more than dough, tomato sauce, mozzarella and basil (a classic Italian combination, symbolizing the colors of the flag and basically all that’s good in the world) started a culinary marvel that would soon span the globe. A Little Slice of Heaven…

2 tablespoons butter
2 tablespoons olive oil
1 large onion, chopped
2 medium carrots, peeled and chopped
3 cloves garlic, minced
2-4 veal shanks
1/2 cup flour
2 tablespoons olive oil
1 cup dry white wine
28 ounces canned plum tomatoes
1/4 cup fresh parsley, chopped
1 tablespoon dried basil or sage
1/4 teaspoon sugar
2 cups veal or beef stock
8 ounces fettuccine
1/4 cup Parmesan, grated
salt and pepper
water

1. Preheat oven to 325 degrees.
2. Heat a dutch oven or other ovenproof pot over medium heat. Melt butter with olive oil, the add onions and carrots, sautéing until onions are translucent. Stir in the garlic, then remove from heat.
3. Meanwhile, heat a large skillet over medium-high heat. Season veal shanks with salt and pepper and dredge with flour. Shake off excess flour, then add olive oil to the skillet and brown shanks on both sides. Transfer to the dutch oven on top of the vegetables.
4. Deglaze the skillet with wine and the juice from the canned tomatoes and reduce the liquid by half. Crush the tomatoes and add them to the skillet, along with the parsley, basil or sage, sugar and veal stock. Season to taste with salt and pepper, then pour over the veal shanks.
5. Cover the dutch oven and put into the oven, cooking until veal is tender, about an hour and a half.
6. Transfer the veal shanks to a warmed plate and keep warm. Bring the remaining sauce to a boil and reduce until thick.
7. Meanwhile, bring a large pot of water to a boil. Add a generous pinch of salt, along with the fettuccine.
8. Cook pasta until al dente, then drain and add to the thickened sauce. Serve pasta and sauce on a plate, topped with the veal shank and a generous portion of freshly grated Parmesan cheese.

Makes 4 servings

2 tablespoons corn oil
2 medium carrots, peeled and chopped
1 medium onion, chopped
3 cloves garlic, crushed
2 red chilies, seeded and chopped
6 cups chicken broth
19 ounces canned diced tomatoes
1 tablespoon ground cumin
2 teaspoons paprika
1 teaspoon cayenne
1 teaspoon dried oregano
1/2 pound lean ground pork
1 cup masa (corn flour) or 10 corn tortillas
4 ounces cheddar, grated
4 ounces Monterey jack, grated
4 ounces mozzarella, grated
1 cup milk
1 cup tortilla chips
salt and pepper

1. Heat oil in a large soup pot over medium heat. Sauté carrots, onions, garlic and chilies until tender.
2. Add chicken broth and bring to a boil, then stir in the tomatoes, cumin, paprika, cayenne and oregano. Season to taste with salt and pepper.
3. Stir in the pork and masa or corn tortillas and cook until pork is done and masa is thoroughly incorporated, stirring occasionally.
4. Reduce heat and stir in milk and 3/4 of the cheese. Serve garnished with tortilla chips and remaining cheese.

Makes 6 servings

1 cup bulgur wheat
3 medium tomatoes, chopped
1 medium cucumber, chopped
3 scallions, chopped
1 cup fresh parsley, chopped
3 tablespoons fresh mint, chopped
2 tablespoons extra virgin olive oil
4 tablespoons lemon juice
salt and pepper

1. Rinse bulgur wheat several times, then soak in hot water while preparing the rest of the ingredients.
2. Combine tomatoes, cucumber, scallions, parsley and mint. Toss with olive oil and lemon juice and season to taste with salt and pepper.
3. Drain bulgur well and combine with the salad. Refrigerate for at least an hour before serving.

Makes 8 servings

8 small bocconcini
2 tablespoons fresh basil, chopped
1 sprig thyme, chopped
1 sprig rosemary, chopped
1 clove garlic, crushed
1/8 teaspoon red pepper flakes
1 teaspoon lemon zest
1 teaspoon lemon juice
1/4 cup extra virgin olive oil
2 large tomatoes, sliced

1. Marinate bocconcini in basil, thyme, rosemary, garlic, red pepper flakes, lemon zest, lemon juice and olive oil for 3 days.
2. Tear bocconcini and serve with sliced tomatoes and a drizzle of the infused oil or vinaigrette.

Makes 4 servings

1 tablespoon olive oil
2 cloves garlic, sliced
1 cup diced tomatoes
1 cup hot water
1 cup rice
1 teaspoon dried basil
salt and pepper

1. Heat oil in a large saucepan over medium heat and add the garlic, frying until fragrant. Stir in the tomatoes and cook until hot.
2. Add the water, rice and basil and bring to a boil. Reduce heat to a simmer and cook covered until rice is tender. Fluff and season to taste with salt and pepper.

Makes 4 servings

1 tablespoon olive oil
1 tablespoon ghee
1 medium onion, sliced
2 pounds skinless chicken pieces
6 medium tomatoes, chopped
1/4 cup ground cashews or almonds
1 dried red chili
1 teaspoon garam masala
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
4 green cardamom pods
1 teaspoon ginger puree
3 cloves garlic, minced
1 bay leaf
2/3 cup plain yogurt
salt and pepper

1. Heat olive oil and ghee in a large pot over medium heat and add the onion, sautéing until tender.
2. Add the chicken and fry until lightly browned on all sides, then add the tomatoes and a generous pinch of salt.
3. Grind together cashews, chili pepper, garam masala, cloves, cinnamon, cardamom, ginger, garlic and bay leaf. Stir the spices into the yogurt.
4. Reduce heat to a simmer and cook until sauce has thickened and chicken is tender, about 45 minutes.
5. Serve over rice and garnish with fresh cilantro, if desired.

Makes 4 servings

1 cup warm water
1 tablespoon yeast
1 tablespoon sugar
1/4 cup olive oil
1/2 teaspoon salt
3-1/2 cups flour

28 ounce can plum tomatoes
1/2 cup red wine
1/4 teaspoon red pepper flakes
1/4 cup extra virgin olive oil
1/2 cup fresh basil, chopped
16 whole basil leaves
8 ounces mozzarella, thickly sliced
2 ounces Parmesan, grated
salt and pepper

1. Combine water, yeast and sugar in a bowl and allow to proof for about 10 minutes.
2. Stir in the salt, then whisk in the oil until well blended.
3. Gradually add in the flour until you have a soft, elastic dough.
4. Knead on a floured surface for a few minutes, then place in a greased bowl, covered, in a warm place to double in bulk.
5. Once the dough has doubled, punch it down and let it rise a second time.
6. Meanwhile, prepare the pizza sauce. Drain tomatoes, reserving the juice. Squish whole tomatoes in your hands, removing as many seeds as possible.
7. Put the reserved juice along with red wine in a sauce pan over medium-high heat and bring to a boil. Reduce until very thick.
8. Add the crushed tomatoes to the reduced sauce, along with red pepper flakes, olive oil and 3/4 of the basil. Season with salt and pepper to taste.
9. Preheat oven to 375 degrees.
10. Separate dough into 2 separate pieces. Roll out dough to the size and shape you like and place on individual baking sheets.
11. Divide the sauce amongst both pizzas and sprinkle with remaining chopped basil. Arrange basil leaves where each slice would be and top with a slice of mozzarella cheese.
12. Bake pizza until crust is golden brown, about 25-30 minutes. Sprinkle with Parmesan cheese, slice and serve.

Makes 8 servings

1 tablespoon olive oil
2 boneless, skinless chicken breasts, cubed
3 cups fresh spinach, minced
1/4 cup water
2 tablespoons olive oil
2 teaspoons ginger puree
3 cloves garlic, minced
1 medium onion, minced
1 large tomato, crushed
1 whole black cardamom pod
2 whole cloves
1 teaspoon ground coriander seed
1/4 teaspoon cayenne
1/4 teaspoon turmeric
2 tablespoons coconut milk
1 tablespoon butter
1 tablespoon olive oil
1/2 teaspoon cumin seed
1/2 teaspoon coriander seed
salt

1. Heat a large saucepan over medium heat. Add oil and fry chicken until lightly browned. Remove and set aside.
2. Place spinach and water into a separate saucepan over medium-high heat. Bring to a boil, then remove from heat and set aside.
3. Heat 2 tablespoons of olive oil in the chicken saucepan and add the ginger, garlic and onions, sautéing until lightly brown, then stir in the tomato, cardamom, cloves, coriander seed, cayenne and turmeric.
4. Reduce heat to a simmer, then add the coconut milk and the chicken back to the pot. Cover and simmer until the chicken is tender, about an hour, adding a bit of water if necessary.
5. In a separate skillet over medium heat, melt the butter with the olive oil and lightly fry the cumin and coriander seed. Drain the spinach and toss in this mixture, then stir into the chicken. Season to taste with salt and serve with Chappati.

Makes 4 servings

1 pint cherry tomatoes
1 clove garlic, sliced
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 tablespoon fresh basil, chopped
salt and pepper

1. Preheat oven to 400 degrees.
2. Drizzle tomatoes with a combination of garlic, olive oil, vinegar, salt and pepper and pour into an ovenproof dish.
3. Roast tomatoes until they pop and slightly blacken, then remove them from the oven.
4. Drain tomato juices to a saucepan and bring to a boil, reducing to a syrup.
5. Remove syrup from the heat and combine with basil, season to taste with salt and pepper if necessary and combine with tomatoes.

Makes 2 servings