Pizza Skopelitti Alla Romano Recipes

MANICOTTI ALLA ROMANA

Steps:

• Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.
• Cook spinach according to package directions. Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half of the time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
• To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.
• Preheat oven to 350 degrees F (175 degrees C).
• Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.
• Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
• Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.

PIZZA ALLA ROMANA RECIPE - (5/5)

Steps:

• Using a mixer - combine in a bowl: water, sugar, yeast and stir to dissolve. Set aside until yeast is bubbly and foamy (10-15 minutes). Then add flour, 1 ½ teaspoons of salt and 3 tablespoons of olive oil to the bowl. Use a dough hook and mix on low speed until dough comes together, once it does - increase speed to medium and allow to knead for 5 minutes. Remove dough from bowl and place in a lighted greased bowl and cover with a damp kitchen towel (or plastic wrap). Allow dough to prrof until doubled in size, about 2 hours. Preheat oven to 450℉ Punch dough down and place in a lightly oiled 9X13 sheet pan. Cover with a damp kitchen towel or plastic wrap and allow to double in size again, about 30 minutes. Using your hands, press dough so that it fits evenly across the entire pan. Spread prosiutto, mozzarella, and tomatoes evenly over the surface of the dough. Drizzle the remaining 6 tablespoons of olive oil over the entire pizza. Sprinkle the top evenly with basil and kosher salt and bake until golden brown, about 15-19 minutes. Allow 5-15 minutes to cool before cutting and serving.