Recipes:

Cook like a our Chefs!

Marcello sautés something special in Carbone's kitchen!

Torta di Pietra alla Pomodoro
(Margherita Stone Pie)

4 oz. pizza dough (store bought or homemade)

1 oz. extra virgin olive oil

1 or 2 cloves of garlic, chopped

1.5 cups chopped, fresh or canned Roma tomatoes

3 tablespoons chopped fresh basil

Fresh ground black pepper

1 cup sliced fresh mozzarella

1/2 cup grated Romano cheese

Best if made on a pizza stone

Preheat the grill or broiler on high (the hotter the better). With a rolling pin and a liberal amount of all-purpose flour, roll out the dough to the size of your baking stone. (Uniformly round is nice but a shell of even thickness is more important.) Shake off any excess flour and place the shell on the hot grill or baking rack. Cook 2 to 3 minutes per side.

Preheat the oven and the pizza stone to 400 degrees fahrenheit. Spread the oil and garlic evenly on the pizza shell and then the tomatoes, basil, and black pepper to taste. Sprinkle the mozzarella and Romano cheeses on top. Slide the pie onto the preheated stone and bake 8 to 10 minutes, or until evenly brown, all the toppings are cooked through, and the cheeses are melted.

Buon appetito!


TRY OUR COZZA POSILIPO
(Mussels in Tomato Sauce)


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