Chef Chuck's Fried Pizza

Pizza Fritta


An airy crunchy homemade pizza dough, fried to perfection in olive oil then topped with marinara sauce, parmigiana cheese and oregano.

Fried Pizza
 2 cups warm water
1 tablespoon dry yeast
1 tablespoon sugar
4-5 cups all-purpose flour
2 tablespoons olive oil
1 tablespoon salt

olive oil
marinara tomato sauce
parmigiano cheese
oregano

Add 1 tablespoon of yeast to warm water and sugar, stir. Let sit for 7 minutes (until foamy). Pour into mixer bowl, set to a medium speed, and olive oil. Mix in one cup of flour at a time with salt until it forms into ball of dough. Dust a cutting board with flour and knead dough for 3 minutes. Transfer to large bowl, lightly coat with olive oil, cover with plastic wrap and layer small towel on top. Let rise in a warm area for 1 hour 30 minutes - 2 hours. When dough becomes 2-3 times it's original size, remove and divide in half. Put one half back in bowl and cover, work with other half. Divide into 4 parts flatten and fry in hot olive oil, about 2 minutes. Turn over once and cook till golden brown. Place on paper towels. While warm top with sauce and cheese. Repeat with remaining dough.

Chef Chuck's Italian Pan Fried Pork Chops

Braciole di Maiale Fritto in Padella all'Italiana

These succulent pan fried pork chops were moist and tender flavored by the Marsala wine, olive oil and butter. An earthy taste was detected from the sage and a salty touch from those plump capers. Another quick and simple Italian dish to serve your family and friends.

Italian Pan Fried Pork Chops
2 pork chops
salt and pepper
3 tablespoons olive oil
1/4 cup Marsala wine
1 tablespoon butter
3 garlic cloves, minced
2 teaspoons capers
12 sage leaves


Wash and pat dry pork chops, bring pork to room temperature, about 1 hour. Salt and pepper both sides, heat pan add olive oil cook chops on one side for 3 minutes. Flip pork chops lower heat add Marsala wine, butter, garlic, capers and sage leaves. Return heat to medium, tilt pan and spoon gravy onto chops a few times. Cook 2 to 3 more minutes, till internal temperature reaches 150 degrees. Remove pork chops place on a plate, cover with foil and let rest for 8-10 minutes. Serve with a drizzle of olive oil.

Chef Chuck's Italian Doughnuts

Bomboloni


Bomboloni are fried warm doughnuts made of soft dough lightly dusted with cinnamon and sugar. You can make this with a 2 inch round cookie cutter. A dolci to remember, a wonderful treat for the family on Sunday morning!


Italian Donuts
3 tablespoons yeast
1/4 warm water, 110 degrees
1/2 cup sugar
1 egg
2 tablespoons butter, melted
1/2 cup whole milk
1/4 teaspoon vanilla
1/2 teaspoon sea salt
3 cups flour
canola oil for frying
1/2 cup sugar
1 teaspoon cinnamon


In a mixer with dough hook attachment add yeast, water, sugar, egg, melted butter, milk, vanilla and salt. With mixer on low add flour a little at a time. May need to add more flour if dough is too sticky, it will be a little sticky. Knead just enough to form a ball and place in an lightly oiled bowl cover with plastic wrap, let rise 1 hour or overnight. Place dough on a floured board roll out to 1/4 inch thick. Use a 2 inch round cookie cutter and make rounds, or for doughnuts remove the center, place on a floured baking sheet, let rise 10 minutes, in a warm spot discard any left over dough. In a small bowl mix sugar and cinnamon and set aside. In a small heavy pot heat oil to 350 degrees add one or two donuts at a time turning till golden brown. Drain on paper towels, and toss in sugar and cinnamon mixture, serve warm. Makes about 2 dozen.

Chef Chuck's Italian Onion Rings

Anelli di Cipolla


Italian onion rings are light and fluffy yet crunchy. I prefer to use a large sweet onion, like a Vidalia or a Walla Walla. The batter becomes thick and sticks well to the sweet onion. The red hot pepper flakes gives a touch of heat.


Italian Onion Rings
1/2 cup flour
1/2 teaspoon baking powder
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon red hot pepper flakes
1/2 cup parmigiano cheese
1 tablespoon olive oil
2 eggs, beaten
1/4 cup beer
canola oil


In a large bowl combine all dry ingredients including cheese then add oil, eggs and beer to batter, mix well. Cover and set aside for 30 minutes. Cut onions into 1/2 inch slices, separate carefully. In a small pot heat about 2 inches of canola oil to 350 degrees. Dip 1 onion ring at a time into batter, coat well, drain a bit, place in oil. Fry 2 or 3 onion rings at a time and maintain a 350 degree oil. Fry both sides until golden brown, drain on paper towels, season with salt.

Chef Chuck's Fried Zucchini Flowers

Fiori di Zucca


Fried zucchini flowers are best when picked early in the morning so we always have them for breakfast. A delicate delight that we look forward to every season. Filled with 3 cheeses, this recipe has a creamy inside and a light crunch on the outside.


Fried Zucchini Flowers
6 zucchini flowers
1/2 cup ricotta cheese
3 tablespoons mozzarella, shredded
2 tablespoons parmigiano, grated
salt and pepper to taste
1 egg
1 teaspoon milk
1 tablespoon flour
olive oil for frying


Pick zucchini flowers early in the morning when they are partially open. Carefully remove stamen, inner part, wash and pat dry. Combine ricotta, mozzarella, parmigiano, salt and pepper. In a flat bowl mix egg, milk and flour beat with a fork till smooth. Put cheese in a pastry bag or plastic bag and snip a corner, fill flowers, gently squezze cheese to fill flower. Dip in egg then fry in a small frying pan with olive oil. I fry 2 at a time then place on paper towels and salt. Serve hot.

Chef Chuck Fried Spinach Balls

Palline di Spinaci Fritti

Fried spinach balls are a wonderful appetizer, creamy and crunchy, full of flavors. Fresh spinach from the garden, the best ricotta you can purchase, parmigiano cheese from Italy and pungent garlic, all these ingredients together are quite tasty.

Fried Spinach Balls
5 cups fresh spinach
3/4 cup ricotta cheese
1 cup parmigiano cheese, grated
2 garlic cloves, minced
2 eggs
1 cup panko breadcrumbs
salt and pepper to taste
light olive oil for frying


Wash and dry spinach leaves, chop and set aside. In a large bowl mix ricotta, parmigiano, garlic, 1 egg, 2 tablespoons breadcrumbs, salt and pepper. Add spinach and mix well, form in small balls. Dip in beaten egg then breadcrumbs. Heat oil to 350 degrees and fry 3 at at time till golden brown. Drain on cloth or paper towels, salt and serve.

Chef Chuck's Fried Mozzarella Sticks

Bastoncini di Mozzarella Fritti


Fried mozzarella sticks, has a buttery crunch flavor plus a saltiness from the proscuitto ham, which makes a perfect appetizer. A quality cheese is a must for this recipe. Serve with your favorite marinara sauce for dipping.

Fried Mozzarella Sticks

mozzarella

thin slices of prosciutto

1/2 cup flour

2 eggs

panko breadcrumbs

salt

canola oil for frying

In a small heavy saucepan, heat 3 inches of oil to 350 degrees, meanwhile cut mozzarella to 1/2 inch square sticks and about 3 inches long. Wrap proscuitto around cheese dip in flour, egg, then breadcrumbs. Fry 2 to 3 at a time, until golden brown, be sure to maintain 350 degrees. Place on paper towels and salt.

Chef Chuck's Fried Calamari

Calamari Fritti

Calamari, is a delicious fried squid appetizer, served with a marinara sauce and fresh lemon wedges. The corn starch adheres well to the squid therefore resulting in a crunchier bite. Maintaining the correct frying temperature insures a tender calamari. Our family loves these treats as soon as they are fried, they disappear!


Fried Calamari
2 pounds squid
corn starch
canola oil for frying
salt
marinara sauce
lemon wedges


Wash squid and cut into 1/2 inch rings, leave tentacles whole, dredge in corn starch. Heat oil in a small pot to 350 degrees and only fry 4 - 5 tubes at a time so you maintain the right temperature. Fry 1 to 1 1/2 minutes. Place on a kitchen or paper towel, salt and serve. Serves 2 - 4.

Chef Chuck's Arancini

The word "arancini", in Italy, actually means little oranges! Arancini are an ancient treasure found all over Italy. These wonderful bundles of flavor have been around for over 1,000 years. Traditional arancini were made cone shaped, although I make mine into little balls. Enjoy as a tasty antipasto or snack.

Arancini are made with arborio rice do to its high starch content that releases slowly to make a cream risotto.

Ancient Arancini Recipe

1 cup arborio rice
4 cups stock (vegetable, beef, or chicken)
2 tablespoons olive oil
1/3 cup finely chopped onion
1 tablespoon butter
2 eggs
1/2 cup breadcrumbs
1/4 cup parmigiano reggiano
mozzarella cubes and pea's
vegetable oil for frying
salt and pepper to taste

Heat olive oil in a large saucepan over medium heat. Add onions and cook for about 2 minutes. Add rice and stir in for 3 minutes. Slowly add stock and about 1/3 cup at a time until all liquid is gone. This may take about 20-25 minutes. Stir in butter, salt, pepper, and cheese. At this time you can add any sort of fillers (I suggest using one or two of these: mozzarella, peas, proscuitto, cherry tomatoes, mushrooms, parsley, etc.) Transfer to a bowl and let cool for 5 minutes. Add 1 beaten egg. Form rice balls. You may press a small filling into the center. Coat with flour, shaking off any excess and then dip into beaten egg, followed by breadcrumbs. Heat oil for frying (350 degrees) and fry in small batches. Drain in paper towels and ENJOY!