December 21

 

CHRISTMAS EVE IN SOUTHERN ITALY

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DOUBLE-CRUST LAYERED PIZZA

Makes 8 servings

Pizza dough:
2 envelopes active dry yeast
2 cups warm water
1/4 cup safflower oil
2 tablespoons granulated sugar
3 cups whole wheat flour
2 cups unbleached white flour
1 teaspoon salt
cornmeal

Combine the yeast and water. Let stand 10 minutes to dissolve. Stir in the oil and sugar. In a large mixing bowl, combine the flours and salt. Make a well in the center, and pourin the liquid mixture. Work together, first with a wooden spoon, then with hands, to form a dough. Turn out onto a well-floured board and knead, adding flour until the dough loses its stickiness, for s minutes. Place the dough in a floured bowl, covered with a tea towel, in a warm place. Let rise until doubled in bulk, 1 to 1 ½ hours. Punch the dough down and form into two rounds. Roll out and stretch on a well-floured board to fit two 12- or 14-inch round pizza pans. Lightly oil the pans and sprinkle them with cornmeal.

First layer of filling
1 pound part-skim ricotta style soy cheese
10-ounce package frozen chopped spinach, thawed and squeezed
1/4 cup grated Parmesan style soy cheese
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano dash nutmeg
salt and freshly ground pepper to taste

Second layer of filling
2 tablespoons olive oil
1 cup chopped onion
2 cloves garlic, minced
14 ½-ounce can imported plum tomatoes, drained and chopped
1/4 cup chopped black olives
dash cayenne or hot pepper ffakes salt and freshly ground pepper to taste

Prepare the dough as directed in the recipe. Place one circle of dough as directed on a 12- to 14-inch round pizza pan, and reserve the other. Preheat the oven to 425 degrees. Combine the ingredients for first layer of filling in a mixing bowl and stir until thoroughly combined. Heat the oil in a skillet. Add the onion and sautt: until translucent. Add the garlic and sautii until the onion is golden brown. Remove from the heat. Stir in the remaining ingredients. Spread the first layer of filling over the pizza dough on the pan. Arrange the second layer of filling over it. Top with the second circle of dough. Pinch the outer edges shut. Bake for 12 to 15 minutes, or until the dough is golden. Let the pizza stand for 10 minutes, then cut into narrow wedges to serve.

SPAGHETTI AGLIA OLIO WITH SUN-DRIED TOMATOES AND PINE NUTS

Makes 8 servings
½ cup extra-virgin olive oil
8 to 10 cloves garlic, finely minced
½ cup pine nuts
1 pound spaghetti, broken in half 2 to 4 ounces
to taste, oil-cured sun-dried tomatoes, finely chopped
2/3 cup finely chopped fresh parsley
½ cup grated Parmesan style soy cheese
salt and freshly ground pepper to taste

Heat about 3 tablespoons of the olive oil in a small skillet and reserve the rest. Add the garlic and sautee over moderate heat, stirring frequently, for about 1 minute, or until golden. Remove from heat. Toast the pine nuts in a small, dry skillet, tossing frequently until golden. Cook the pasta al dente in plenty of rapidly simmering water. Drain and transfer to a serving bowl. Add the garlic, tomatoes, parsley, pine nuts, Parmesan cheese, and remaining olive oil. Toss together. Season to taste with salt and pepper (taste first--you may not need salt because of the Parmesan cheese).

SAUTEED BROCCOLI RABE

Makes 8 servings

2 tablespoons olive oil
2 to 3 cloves garlic, minced
1 tablespoon margarine
2 tablespoons dry white wine
1 ½ pounds broccoli rabe or broccoli, trimmed and cut into large bite-sized pieces
salt and freshly ground pepper to taste

Heat the oil in an extra-large skillet or a wok. Add the garlic and sautee over moderate heat for 1 minute, or until golden. Add the margarine and wine. Stir the broccoli rabe or broccoli in quickly. Sautee, covered, lifting the lid to stir frequently, until bright green and tender but still firm. Season to taste with salt and pepper.

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