October 8, 2007

Yummy apple panzerotti

Panzerotti are like tiny calzone. Both of them are essentially semicircle shaped folded pizzas. Panzerotti can be savory or sweet, baked or fried. Since we went apple picking I tried to make a sweet version of panzerotti using apples, and the result was extremely yummy.

Ingredients (for 8 panzerotti)
Pizza dough (use half of this recipe)
4 apples

1 cup sugar
4 Tbsp honey
2 Tbsp unbleached flour
3 Tbsp ground cinnamon
4 Tbsp unsalted butter
lemon juice

Peel the apples and cut them into thin slices. Add the cup of sugar, the juice of half a lemon, the cinnamon and mix it all together. In a pot, melt the butter. Once the butter is melted add the honey and the apple mix. Cook over medium heat for 10 minutes. After that remove the pot from the heat and add the flour. Stir and let it cool. Prepare the pizza dough and when it's ready, form 8 tiny balls. Roll the dough, forming 5-6" pizzette (little pizzas). Sprinkle some sugar over each panzerotti. With half of the apple sauce fill the panzerotti and then fold each, creating a semicircle-shaped covered pizza. You can seal it pinching the edges together, with each pinch making a slight twisting motion. Bake in a preheated 400°F oven for about 25 minutes until they're nice and golden brown. Serve hot with the remaining half of the apple sauce.
Posted by Daziano at 7:34 AM | 0 comments  
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October 6, 2007

It's apple season

This weekend we went apple picking on the Île d'Orléans, a 20 minute drive from Québec city. The Île d'Orléans is a quaint, still largely agricultural island and the historic center of French cultural identity in North America, since one of the first French colonies in Canada was settled there back in the 16th century. It's a year-round destination, but autumn intensifies its charm with the magnificent foliage colors and the apple season. Apple picking is so much fun: while you're driving on the Chemin Royal you see a lot of farms offering autocueillette which means they give you a bucket and you just enter and pick apples directly from trees. Each tree had a colored ribbon so you can identify what cultivar you're picking: McIntosh, Cortland, Spartan and Yum were the ones we chose. We got so many apples that I can tell I'll be posting some apple-based recipes for a while!

Posted by Daziano at 11:33 AM | 0 comments  
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October 2, 2007

Thin crust oven pizza at Lucky Bones



When I go to Cape May NJ, I love to eat at Lucky Bones Backwater Grille. Great ambiance, very nice staff, and the best Italian-American cuisine taken to the next level. One of my favorite dishes is the Maine mussels. It's kind of a more indulgent version of the classic Italian zuppa di cozze (steamed mussels) but with the fabulous idea of adding sweet gorgonzola dolce to the basil and tomato sauce. Luscious! But Lucky Bones is widely known for its fantastic pizza. For about $8.50 you can order the simple yet delicious Margherita pizza. Following the Neapolitan tradition it has just the right balance of tomatoes, basil and mozzarella... just so crispy and yummy!
Posted by Daziano at 7:24 AM | 0 comments  
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