Dust's Food & Drink Review
|Posted by Dustin Morrell on September 21, 2015 at 12:00 AM|
Hello All! I hope you have had an amazing weekend, and are looking forward to all of the Sunday festivities, Whichever it may be.. Football or if you are gawking to watch the Emmy's on FOX® tonight. This recipe is sure to please the pallet for any party you may have. These recipes originate from one of my favorite European Cookbooks from Venice, Italy with a small touch of flare from us.
#Emmy Bellini Cocktail
2 oz. peach nectar puree
6 oz. Chilled Prosecco
Chill Champagne, add 2 ounces of peach nectar to champagne flutes, pour Prosecco over nectar and add mint spring and serve.
#Emmy Parmigiano Flatbread
2 Packets of Active Dry Yeast
1-1/2 cups warm water
2 Tablespoons EVOO, plus 3 Tablespoons set aside for sheen finish
4 Cups AP Flour
1 teaspoon of Himalayan Sea Salt
3 Cups freshly grated Parmigiano/Reggiano cheese
Combine yeast packets in warm water, whisk until bubbly, (3-5 minutes), in an electric mixer fixed with a dough hook add flour, salt, and olive oil, on low mix together with yeast mixture, remove from bowl and lightly flour board or counter, proceed to knead until dough is uniform and slightly sticky. Separate in four equal balls, cover with plastic wrap and let rise for 45-60 minutes or until dough has doubled in size. Preheat oven to 425 F, grease cookie sheet with EVOO, work with one dough ball at a time, cover the other balls with a moist towelette. with electric mixer or manual pasta sheeter, cut ball in 1/2 and flatten with hands, set pasta sheeter to midsize and run through sheeter, cut flatten dough at angle in half. Add to greased cookie sheet massage small amount of EVOO on dough (will be sticky) add quarter of Parmigiano Cheese, repeat process until finished, Bake until golden brown 14-15 minutes. Enjoy!
#Emmy Style Pizza Margerhita
1 Package Garlic Naan Bread
3 Tablespoon EVOO
16 oz. Herb Mozzarella Cheese
7 oz. Sun-dried Tomatoes
2 Cups Fresh Basil
4 cups of Fresh Tomato Basil Sauce.
Preheat Oven to 375F, take flatbread out gently brush with EVOO, add fresh sauce, mozzarella cheese basil and sun dried tomatoes. Bake for 15-20 minutes until bubbly and golden brown. Enjoy!