Calabria Pizza

Margherita Pizza

Lobster Gnocchi

Polpette

Crispy arancini served with a smooth and flavorful marinara.

Arancini

Cacio e Pepe with Shrimp

In a large bowl, combine warm water and active dry yeast. Let it sit for about 5 minutes until frothy. Add olive oil, salt, and flour gradually, mixing until a dough forms.

Prepare the Dough

Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.

Knead the Dough

Preheat your oven to 475°F (245°C) while the dough is rising.

Preheat the Oven

Once the dough has risen, punch it down and divide it into two equal portions. Roll out each portion on a floured surface to your desired thickness.

Shape the Pizza

Spread tomato sauce evenly over each pizza base. Sprinkle shredded mozzarella cheese, sliced Calabrian chili peppers, and grated Parmesan cheese on top. Add fresh basil leaves.

Add Toppings

Transfer the pizzas to a baking sheet or pizza stone and bake in preheated oven for 12-15 minutes until the crust is golden and cheese is bubbly.

Bake the Pizza

Remove from the oven, let cool for a minute, slice, and serve hot.

Serve

All-purpose flour

Warm water

Active dry yeast

Olive oil

Salt

Tomato sauce

Mozzarella cheese, shredded

Calabrian chili peppers, sliced

Fresh basil leaves

Parmesan cheese, grated

In a small bowl, combine warm water and active dry yeast. Let it sit for about 5-10 minutes until foamy.

Activate the Yeast

In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.

Make the Dough

Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1-2 hours or until doubled in size.

Let the Dough Rise

Preheat your oven to its highest setting (usually around 475-500°F or 245-260°C). If you have a pizza stone, place it in the oven to heat.

Once the dough has risen, punch it down and divide it into 2 equal portions. Roll out each portion into a 12-inch circle on a floured surface.

Shape the Dough

Spread ½ cup of tomato sauce on each pizza base. Tear the fresh mozzarella and distribute it evenly over the sauce.

Add Sauce and Cheese

Transfer the pizza to the preheated oven (or onto the pizza stone) and bake for 10-12 minutes until the crust is golden and the cheese is bubbling.

Remove the pizza from the oven, top with fresh basil leaves, and drizzle with olive oil. Season with salt to taste.

Add Basil and Drizzle

Fresh mozzarella cheese

Olive oil (for drizzling)

In a large pot of boiling salted water, cook the gnocchi according to package instructions until they float to the surface. Drain and set aside.

Cook the Gnocchi

In a large skillet, melt the butter over medium heat. Add the minced garlic and chopped shallots, sautéing until fragrant and translucent, about 2-3 minutes.

Prepare the Sauce

Pour the heavy cream into the skillet, stirring to combine. Bring to a gentle simmer, then add the chopped lobster meat. Stir in the grated Parmesan cheese until melted and creamy.

Add the Cream and Lobster

Add the cooked gnocchi to the skillet, tossing gently to coat the gnocchi in the creamy lobster sauce. Season with salt and black pepper to taste.

Combine Gnocchi and Sauce

Remove from heat and garnish with chopped fresh parsley. Serve immediately.

Garnish and Serve

Lobster meat, cooked and chopped

Gnocchi

Heavy cream

Butter

Garlic, minced

Shallots, finely chopped

Fresh parsley, chopped

Black pepper

Preheat the oven

In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, egg, salt, and black pepper. Mix until well combined.

Mix the ingredients

Using your hands, form the mixture into meatballs about 2.5 cm (1 inch) in diameter.

Form the meatballs

Place the meatballs on a baking sheet lined with parchment paper. Drizzle olive oil over the meatballs.

Prepare to bake

Bake in the preheated oven for 20-25 minutes or until cooked through and golden brown.

Bake the meatballs

Remove from the oven and let cool slightly before serving. Enjoy your savory meatballs!

Ground beef

Ground pork

Breadcrumbs

In a large saucepan, heat the broth and keep it warm. In another pan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until soft. Add the risotto rice and cook for 1-2 minutes, stirring constantly. Gradually add the warm broth, one ladle at a time, stirring frequently until absorbed. Continue until the rice is creamy and al dente, about 18-20 minutes. Remove from heat and stir in parmesan cheese. Allow to cool.

Prepare the Risotto

Once the risotto is cool, take a small amount of the mixture and flatten it in your palm. Place a cube of mozzarella in the center and mold the rice around it to form a ball. Repeat with the remaining mixture.

Form the Arancini

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with bread crumbs. Roll each arancini ball in flour, dip in eggs, and finally coat with bread crumbs. Ensure they are well-covered.

Coat the Arancini

In a deep pan, heat olive oil over medium-high heat. Once hot, fry the arancini in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the Arancini

Serve hot with marinara sauce on the side for dipping.

risotto rice

chicken or vegetable broth

onion, finely chopped

garlic, minced

parmesan cheese, grated

mozzarella cheese, cubed

bread crumbs

all-purpose flour

eggs

salt

pepper

olive oil, for frying

In a large pot of salted boiling water, cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Cook the Pasta

In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the shrimp and season with salt and freshly cracked black pepper. Cook until the shrimp is pink and opaque, about 3-4 minutes.

Sauté the Shrimp

Add the drained spaghetti to the skillet with the shrimp. Gradually add the grated Pecorino Romano cheese and some reserved pasta water, tossing to create a creamy sauce. Add more pasta water as needed to achieve desired consistency.

Combine Pasta and Sauce

Taste and adjust seasoning with more salt and black pepper if necessary. Garnish with chopped parsley before serving.

Calabria Pizza

Margherita Pizza

Lobster Gnocchi

Polpette

Arancini

Cacio E Pepe With Shrimp