Carmela Soprano's Sfinciuni - Sicilian Onion Pizza (for 10 or 50)

About a month ago I posted a pizza recipe from Charmaine Bucco's chapter 

Cooking for the Whole Famiglia in Artie's The Sopranos Family Cookbook.

Charmaine has another pizza recipe: Sfinciuni - Sicilian Onion Pizza.

This recipe is a little different from the other recipe.

It's in her chapter, so here it is.

Most likely Charmaine cooked it when Carmela was feeling a bit low.

It's a Sicilian recipe.

And even a tough Sicilian like Carm can us a bit of comfort food.

Hints:

An envelope of yeast is equal to a Tablespoon.

The tins and jars of yeast are cheaper than the sets of 3 envelopes.

You let the yeast sit for a minute to see if it starts bubbling.

If it just sits there, the yeast is dead and won't do anything for the dough.

If you're making the 5 pizzas, divide the dough and knead a quarter at a time.

If you have fresh, 2 pounds fresh plum tomatoes, peeled, seeded and chopped 

equals one 28 ounce can of tomatoes. 

Ten cups of tomatoes equals three 28-ounce cans.

One 2-ounce can of anchovy fillets will give you 8 fillets.

You'll need a total of 1/4 Cup olive oil for the topping for one pizza, 

1 1/4 Cups olive oil for five.

                        Sfinciuni

Serves 10 (1 pizza)                                             Serves 50 (5 pizzas)

In a bowl combine

1 Cup warm water                                                        5 Cups

1 Tablespoon yeast                                                       5 Tablespoons

Let sit 1 minute, then stir until the yeast dissolves.

In a large bowl combine

3 to 3 1/2 Cups flour                                                  15 to 17 1/2 Cups                  

1 teaspoon salt                                                               5 teaspoons

1/4 teaspoon pepper                                                      1 1/4 teaspoons

Add the yeast mixture and

2 Tablespoons olive oil                                                    10 Tablespoons

Stir until a soft dough forms.

Turn the dough out and knead on a floured surface,

adding more flour if necessary.

Knead about 10 minutes, until smooth and elastic.

Lightly coat a large bowl with oil.

Place dough in oiled bowl.

Rotate dough to cover with oil.

Cover with plastic wrap or a towel.

Let rise in a warm place until doubled, about 1 hour.

The Topping

In a medium saucepan place                                       In a dutch oven place

2 Tablespoons Olive oil                                                 2 Tablespoons 

Cook for about 7 minutes

1 large onion, thinly sliced                                            5 onions, thinly sliced

Add

2 Cups peeled, chopped canned Italian tomatoes           10 Cups

1 teaspoon dried oregano                                              5 teaspoons

salt and pepper                                                             salt and pepper

Cook for 15 to 20 minutes, 

until the sauce is slightly thickened.

Stir in

8 anchovy fillets, drained and chopped                          40 anchovy fillets

Remove from heat.

Let the sauce cool.

In a skillet heat

1 Tablespoon Olive oil                                                   5 Tablespoons

Add

1/2 Cup plain bread crumbs                                          2 1/2 Cups 

Cook over medium heat until toasted and browned.

Oil a 12-inch round pan.                                               Oil 5 pizza pans.

Flatten the dough.

Place the dough in the pan and stretch to fit.

Cover and let it rest 1/2 hour.

Preheat oven to 425º

With your fingertips, firmly press the dough to make

dimples about an inch apart all over the surface.

Leaving a 1/2 inch border around, 

Spread half of the sauce over the dough.

Bake 25 minutes.

Remove the pizza(s) from the oven.

Spread the remaining sauce over the dough.

Scatter over the top

1/2 Cup provolone, cut into 1/2-inch cubes                2 1/2 Cups                     

Sprinkle with the toasted bread crumbs.

Drizzle with

2 Tablespoons olive oil                                              2 Tablespoons olive oil each

Return the pizza(s) to the oven.

Bake 5 to 10 minutes, or until the cheese is melted and the crust is browned.

Cut into wedges and serve hot.

Would I make Carmela's Sfinciuni again?

No.

It's a nice enough recipe.

I just still prefer Ma's pizza.

One recipe down.  Eleven more to go.

Carmela Soprano's Pollo Cacciatore al Forno - Baked Chicken Caccitore (for 4 or 50)

The desserts I posted this week - Torta Caprese, Pear and Grappa Pound Cake and Tortoni are great, both for special and regular meals.

But they aren't really a meal in themselves.

Time to find a main course.

Charmaine Bucco, Artie's better half, has a chapter in Artie's The Sopranos Family Cookbook that has recipes which are perfect for big family meals.

Her recipe for Baked Chicken Caccitore - Pollo Cacciatore al Forno - is in her chapter Cooking for the Whole Famiglia.

And it is perfect as part of una bella mangiata.

Hint:

You'll need enough large roasting pans to hold the chicken in a single layer.

Lightly oil each pan that you'll need.

                        Pollo Cacciatore al Forno

Serves 4                                                                     Serves 50 

Preheat oven to 450º

Rinse and pat dry

one 3-pound chicken, cut into 8 pieces                          13 chickens

Arrange the pieces skin side down in the pan(s).

Sprinkle with

Salt and pepper

Bake the chicken for 30 minutes.

Turn the pieces and sprinkle with

Salt and pepper to taste

Bake the chicken for 20 minutes, until lightly browned.

WHILE THE CHICKEN IS COOKING:

In a large skillet(s), heat over medium heat

2 Tablespoons Olive oil                                                          About 1 Cup

Add in a shallow layer

2 green bell peppers, seeded, cut into narrow strips          26 peppers

1 large onion, thinly sliced                                                         13 onions

8 ounces mushrooms, trimmed and quartered                    6 pounds mushrooms

Cook, stirring frequently, about 15 minutes.

Stir in

2 garlic cloves, finely chopped                                              12 garlic cloves

Cook for 2 minutes.

Add

2 Cups canned Italian peeled tomatoes,                         6  28-ounce cans tomatoes

     drained and chopped

1 teaspoon dried oregano                                                   1/4 Cup dried oregano

Salt and pepper to taste

Bring to a simmer and cook 30 minutes.

Spoon off some of the fat from the chicken.

Pour the sauce and vegetables over the chicken.

Bake the chicken for 20 minutes.

Serve hot.

Would I make Pollo Cacciatore al Forno again?

Sure.  The recipe for four gives us leftovers for a second meal.

And the crowd pleaser recipe is handy for family get togethers.

Charmaine's Caesar Salad is good for a crowd, too.

Planning for a wedding-sized crowd?

Add Charmaine's Roasted Sausages, Peppers, Potatoes and Onions.

Don't forget a few loaves of crusty Italian bread!

One recipe down.  Thirteen more to go.

Carmela Soprano's Pizza - Ah Beetz'

There's a new moon tonight.

Sometimes a new moon means it's the perfect time to do something new.

And sometimes it's the perfect time to enjoy an old favourite.

Charmaine Bucco's chapter Cooking for the Whole Famiglia in Artie's

The Sopranos Family Cookbook has some nice realistic recipes.

No Penne alla Vodka for Charmaine.

Gather your family and friends and enjoy some Pizza.

Hint:

An envelope of yeast is equal to a Tablespoon.

The tins and jars of yeast are cheaper than the sets of 3 envelopes.

If you're making the 6 pizzas, divide the dough and knead a quarter at a time.

                        Pizza

Serves 6 - 8 (1 pizza)                                             Serves 50 (6 pizzas)

In a bowl combine

1 1/3 Cups warm water                                               8 Cups

1 Tablespoon yeast                                                      6 Tablespoons

Let sit 1 minute, then stir until the yeast dissolves.

In a large bowl combine

3 1/2 Cups flour                                                           21 Cups                  

2 teaspoons salt                                                           1/4  Cup

Add the yeast mixture.

Stir until a soft dough forms.

Turn the dough out and knead on a floured surface,

adding more flour if necessary.

Knead about 10 minutes, until smooth and elastic.

Lightly coat a large bowl with oil.

Place dough in oiled bowl.

Rotate dough to cover with oil.

Cover with plastic wrap.

Let rise until doubled, about 1 1/2 hours.

Grease a 15 x 10 x 1 inch cookie pan.                  Grease 6 cookie pans.

Flatten the dough.

Place the dough in the pan and stretch to fit.

Cover with plastic wrap and let it rest 1 hour.

The Sauce

In a large saucepan combine                               In a dutch oven  combine

2 pounds fresh plum tomatoes,                           12 pounds fresh plum tomatoes

    peeled, seeded and chopped or                            or

    1  28 ounce can crushed tomatoes                  6   28 ounce can crushed tomatoes

1 clove garlic, finely chopped                               6 cloves garlic, finely chopped

1/4 Cup olive oil                                                       1 1/2 Cups olive oil

salt                                                                                  salt

Bring to a simmer.

Cook, stirring occasionally, 15 to 20 minutes.

Add

4 fresh basil leaves, torn into bits                       24 fresh basil leaves, torn into bits

Let the sauce cool.

Preheat oven to 450º

With your fingertips, firmly press the dough to make

dimples about an inch apart all over the surface.

Leaving a 1/2 inch border around, spread the sauce over the dough.

Bake 20 minutes.

Remove the pizza(s) from the oven.

Arrange over the top

12 ounces mozzarella, thinly sliced             4 1/2 pounds mozzarella, thinly sliced

Sprinkle with

1/2 Cup grated Parmesan or Romano          3 Cups grated Parmesan or Romano

Drizzle with

olive oil                                                                    olive oil

Return the pizza(s) to the oven.

Bake 5 minutes, or until the cheese is melted and the crust is browned.

Cut into squares and serve hot.

Would I make Carmela's Pizza again?

No.

It's nice enough.

I just prefer Ma's pizza.

Carmela Soprano's Insalata di Mare / Seafood Salad with Dressing (for 6 or 50)

Tomorrow is Good Friday.

Time for another fish recipe.

I really like the recipes in Charmaine Bucco's chapter, Cooking for the Whole Famiglia 

in her husband Artie's The Sopranos Family Cookbook.

Charmaine gives recipes for a regular crowd and for when you've invited all the
in-laws, cousins and relatives over.

As often happens during the holidays.

Like Easter.

Charmaine's recipe for Insalata di Mare is perfect as part of una bella mangiata.

A great meal.

If you have extra mussels, no problem.
They would be great in Carmela Soprano's Mussels in Spicy Tomato Sauce.

Hints:

After the mussels have soaked, scrub them with a stiff brush to scrape off any barnacles or seaweed.

Discard any mussels with cracked shells, and those that don't close tightly when tapped.

Remove the beards by pulling them toward the narrow end of the shell.

The squid should be cleaned and prepared by cutting crosswise into 1/2 inch rings.

If you are making the salad ahead of time, toss with only half the dressing.

Cover and refrigerate for up to 2 hours.

Toss with the remaining dressing just before serving.

                        Insalata di Mare

Serves 6                                                                     Serves 50   

Place in cold water to cover

2 pounds mussels                                                        16 pounds

Let sit 30 minutes.

Drain and scrub them with a stiff brush (see above).

Place the mussels in a large pot with

1/2 Cup water                                                              1/2 Cup 

Cover and cook until the mussels open (about 10 minutes).

Discard any that refuse to open.

Half fill a large saucepan with                                       dutch oven

water

Bring to a simmer.

Add 

salt to taste

1 pound medium shrimp                                                8 pounds

Cook for 3 minutes.

Scoop out the shrimp and cool under cold running water.

Bring the water to a boil.

Drain the shrimp well.

Cut into bite-sized pieces.

Drop into the boiling water

1 pound squid                                                                8 pounds                                             

Cook about 1 minute.

Scoop out the squid and cool under cold running water.

Drain the squid well.

In a large bowl combine

the prepared shrimp and squid

1 Cup thinly sliced celery                                                8 Cups

1 Cup sliced pitted green olives                                       8 Cups

Whisk together

1/3 Cup extra virgin olive oil                                     2 1/2 Cups

1/2 teaspoon grated lemon zest                                1 1/2 Tablespoons

2 Tablespoons lemon juice, or to taste                      1 Cup, or to taste

2 Tablespoons chopped fresh flat-leaf parsley            1 Cup

2 garlic cloves, minced                                                     16

pinch of crushed red pepper                                          To taste

Pour the dressing over the salad mixture.

Toss well.

Taste for seasoning.

Garnish with 

1 lemon, cut into wedges                                              6

Would I make Insalata di Mare again?

Yes, especially for Christmas Eve.

It would be perfect as part of The Feast of the Seven Fishes.

I mean, it has three different forms of seafood already!!
Then there's the eel...

One recipe down.  Twenty-eight more to go.

Carmela Soprano's Roasted Sausages, Peppers, Potatoes and Onions (for 4 or 50)

Okay… travelling is nice but it's time to get back to the recipes.

March has just come in like a lamb, thank goodness!

As the days get longer, they just seem to fly.

Before you know it, it's going to be April.

I don't know what it is about April in Manitoba but it always is a very busy month.

Churches have teas, couples have socials, families have gatherings.

Maybe it's just that we're so glad to have made it through another winter.

That's a very good reason to celebrate!!

But, as any Ma knows, you can't leave the planning to the last minute.

Charmaine Bucco's chapter Cooking for the Whole Famiglia in Artie's The Sopranos Family Cookbook  has terrific recipes for feeding a family or a crowd.

And many of them are quite reasonable.

Hey, we are talking Winnipeg, affectionately nicknamed K-Mart Town.

Yes, K-Mart went out of business long ago.

But the nickname stuck.

As with Charmaine's other recipes this can also be used for a smaller group.

But it's good to tuck away for when you're expecting a crowd.

And it makes great use of those Italian sausages you bought when they were on sale.

You did stock up, didn't you?

                        Roasted Sausages, Peppers, Potatoes and Onions

Preheat oven to 450º

Serves 4                                                                     Serves 50 

In one or more large shallow roasting pans spread

1 pound peeled potatoes, cut into 1-inch pieces               12 pounds

1 green pepper, cored, seeded, cut into 1-inch pieces           15

1 red  pepper, cored, seeded, cut into 1-inch pieces             15

1 medium onion, cut into 1-inch pieces                                     12

Do not crowd the vegetables.

If they're crowded, some will burn and some won't brown.

Drizzle with

1/4 Cup olive oil                                                                          2 1/2 Cups

Sprinkle with

salt and pepper to taste                                             salt and pepper to taste

Stir the vegetables so they'll be coated with the oil.

Roast the vegetables for 45 minutes, stirring a couple of times.

While the vegetables are roasting,

pierce with a fork in a couple of places

1 pound Italian pork sausages                                                  15 pounds

After the vegetables have cooked for 45 minutes, remove them from the oven

and place the sausages on top of the vegetables

Bake for 15 to 30 minutes.

Serve hot.

Would I make Roasted Sausages, Peppers, Potatoes and Onions again?

Sure, it's a nice all-in-one meal.

You might like to serve it with some crusty bread.

And, if you're feeding a crowd, Charmaine's Caesar Salad.

One recipe down.  Thirty-nine more to go.

Carmela Soprano's Caesar Salad and Homemade Croutons (for 6 or 50)

There are salads... and then there are salads.

Caesar Salad is a classic.

And a potential slapstick comedy routine.

Who could forget Lucy trying to make one while in a moving trailer in

the 1954 movie The Long Long Trailer?

Even though Lucy's movie was one of the major influences on my life, I'd never gotten around to making a Caesar Salad.

No, I don't know why.

Charmaine Bucco, Artie's better half, also has a chapter in Artie's The Sopranos Family Cookbook.

Charmaine worked in their restaurants Vesuvio and its successor, Nueovo Vesuvio.

Her chapter is called Cooking for the Whole Famiglia.

And she isn't kidding.

Her recipes come with ingredient listings for your usual 4 to 8 and for 50.

I can relate to recipes for 50.

When I was a kid I'd been to quite a few multigenerational family gatherings.

Fifty was about an average family get-together crowd.

And I'm not counting pre-schoolers or infants.

These gatherings were usually in the summer, when we could sit outside.

McMansions weren't around in the 1950s.

Even if they were, we'd probably have been sitting outside.

We kids were in charge of turning the baby lamb on the spit.

Ah… those where the days.

Charmaine's recipe for Caesar Salad is fine as part of una bella mangiata.

A great meal.

Caesar Salad can also be a meal in itself.

Especially if you're still trying to get rid of those holiday pounds.

If you're making a salad for 50:

Place the prepared lettuce into a large clean plastic bag or two.

If you can fit 2 heads of lettuce in a bowl, toss it with 1/4 of the dressing.

Refrigerate the remaining dressing and prepare more salad as needed.

Yes, that's how they do it in restaurants.

                        Caesar Salad

Serves 6                                                                     Serves 50   

For the Croutons

Preheat oven to 325º F

Cut into 1/2 inch thick cubes

6 slices Italian bread                                                4 to 5 loaves

Place the cubes in a single layer on cookies sheets.

Drizzle with

1/4 Cup extra virgin olive oil                                 2 Cups

Toss the cubes well.

Bake, stirring occasionally, about 20 minutes.

The bread should be a golden brown.

Set the croutons aside.

For the Salad

Place in a saucepan

1 large egg                                                                      8 large eggs

Cover with cold water.

Over medium heat bring to a boil.

Cook for 1 1/2 minutes.

Drain and cool egg(s) under running water.  Peel.

In a large bowl combine

1 large garlic clove, very finely minced                8 cloves

4 anchovy fillets, drained and chopped               5  2-ounce cans

Mash them into a paste.

Beat in

the prepared egg(s)

1 Tablespoon lemon juice                                         3/4 Cup

1 teaspoon Worcestershire sauce                          3 Tablespoons

Salt and pepper to taste

Gradually beat in

1/2 Cup grated Parmesan cheese                         4 Cups

1/3 Cup extra virgin olive oil                                  3 Cups

Taste for seasoning.

Wash, dry and tear into bite-sized pieces

1 head romaine lettuce (about 1 1/4 pounds)    8 heads

(for salad for 50, see above)

Toss the lettuce with the dressing.

Sprinkle with the croutons.

Toss again and taste for seasoning.

Serve immediately.

Would I make Caesar Salad again?

Sure.

No, I don't know why it took me this long to try it.

One recipe down.  Forty-eight more to go.