Recipe Box, Salami Carbonara & Zucchini Red Onion Pizza
Here are the recipes from yesterdays “Early Fall, Italian Style” meal. Carbonara is one of those dishes you can just about always pull together with a few staples, pasta, eggs, cheese. It is traditionally made with bacon, but this version uses salami which makes it even easier.
The “pizza” has a layer of tangy herb cheese baked inside the dough for extra flavor and creaminess.
A few sophisticated twists on favorite comfort foods~and incredibly simple too
Carbonara is well known as a dish favored by chefs at the end of a long day, a dish that can be quickly made with few steps and ingredients, down to earth, sort of “soul” cooking, good ingredients, treated simply to let their flavors shine.
5 ingredients
Saute the salami and garlic
Combine the eggs and Parmesan cheese
Cook the pasta and add a little to the egg-cheese mixture to temper the eggs {slowly warm without causing them to scramble}
Then combine everything in the skillet with the salami and garlic. Stir, adding a little pasta water to form a silky sauce.
Season with salt and pepper
garnish with parsley
Enjoy!
The pizza recipe is a recipe HHjr saw on epicurious.com and emailed to me. It is so much fun to have another “foodie” in the family, we are always talking recipes.
The base for this pizza is refrigerated pizza crust dough
The secret ingredient is the Alouette cheese spread. I couldn’t quite imagine how this tangy cheese was going to meld with Parmesan but I went with it and made the recipe exactly as it was written.
What keeps the pizza from being too bready is the hidden layer of cheese in the crust. Lay the dough out on a piece of parchment paper. You really do need the paper because this dough is sticky. Spread 1/2 the Alouette and 1/2 the Parmesan on 1/2 of the dough, lengthwise as shown.
Use the parchment to help fold the plain dough over the other cheesy half. Don’t seal.
Lay the zucchini and onion in pretty little rows along the top
Brush lightly with olive oil and sprinkle with a finishing salt, Kosher salt or sea salt. I used a lemon salt.
Bake at 400 for about 20 minutes, until crust is cooked and browned. Sprinkle with more Parmesan cheese and chopped parsley.
Cut into strips to serve with a meal, or squares for appetizer servings.
Here are the recipes:
SALAMI CARBONARA
Ingredients
- 2 eggs
- 3/4 cup grated Parmesan
- 4 ounces salami
- Olive oil
- 3 crushed garlic cloves
- 1/2 pound spaghetti
- Salt and pepper
- Chopped parsley
Instructions
- Whisk together eggs and Parmesan in a large bowl. Cut salami into 1/2-inch strips.
- Heat a skillet over medium-high, then coat with olive oil.
- Cook salami and garlic until salami is crisp.
- Cook spaghetti; before draining, reserve 1 cup pasta water.
- Add a little hot pasta to egg mixture, to temper the eggs. Then pour the egg mixture with the rest of the pasta into the skillet with the salami and garlic.
- Toss, adding enough pasta water to coat pasta in a creamy sauce. Season with salt and pepper, if needed. Serve topped with a sprinkle of parsley and an extra sprinkle of cheese.
ZUCCHINI & RED ONION PIZZA
Ingredients
- 1 tube refrigerated pizza dough I used Pillsbury thin crust dough
- 3/4 cup garlic-and-herb cheese spread such as Alouette, divided
- 3/4 cup finely grated Parmesan cheese divided
- 3 tablespoons chopped fresh Italian parsley divided
- 1 small red onion peeled and sliced thinly
- 1 7- to 8- inch-long zucchini yellow or green, cut crosswise into thin rounds
- Olive oil
Instructions
- Place freshly sliced zucchini onto paper towels and sprinkle with salt. Let sit for 30 minutes to drain moisture out and pat dry.
- Unroll dough onto a piece of parchment paper.
- Spread Alouette on 1/2 of dough, lengthwise, leaving 1/2″ border.
- Top with half of Parmesan and 2 T parsley.
- Gently fold other half of dough over but don’t press to seal.
- Now top the dough with remaining Alouette and Parmesan.
- Arrange zucchini slices in long rows and top with rows of onions.
- Lightly brush with olive oil and season with S&P.
- Bake at 400 about 20 minutes until puffed and brown.
- Sprinkle with more Parmesan and parsley. Slice into fingers for a side dish or squares for appetizers. Makes 1 “pizza”, about 4 servings.
Notes
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I hope these recipes will come in handy sometime!
I will be joining these fabulous parties:
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Jenna, This is comfort food at its best! I’ve been craving pasta, I could eat the whole skillet…for breakfast! Love your layer of cheese in your zucchini pizza and so great your son shares your love of cooking!
Everything looks wonderful, but that pizza has me drooling. Thanks tons for linking to Inspire Me. Hugs, Marty
Oh yum! I am a zucchini addict so the pizza sounds awesome and so pretty. It would be a great appetizer too. Thanks for sharing on the Four Seasons party.
Terri Henkels