Tag Archives: arugula

Gemelli with Roasted Tomatoes, Arugula and Breadcrumbs

Tomato Pasta Plate x

Posted by Lynda Balslev

Are you looking for an easy and healthy weeknight meal? Here is a fresh, family friendly recipe that may be prepared in 30 minutes with rewarding results. I make this recipe frequently, especially when I have tomatoes on hand – which at this time of year is all the time. This pasta dish makes use of the plethora of end-of-season grape and cherry tomatoes that I can’t help but collect at each market visit. (It’s a weakness.) A little slow roasting heightens their flavor, coaxing out natural juices and sugars, while deflating the impossibly pert tomatoes to a more relaxed version of themselves. It also gives me an excuse to purchase more.

Gemelli Pasta with Roasted Tomatoes and Arugula
Serves 4.

1 pound grape or cherry tomatoes
3 unpeeled garlic cloves
Extra-virgin olive oil
Salt and freshly ground black pepper
Handful of thyme sprigs
1/3 cup panko breadcrumbs
2 tablespoons plus 1/3 cup finely grated Parmigiano or Pecorino Romano cheese
1 pound pasta, such as gemelli or fusilli
2 large handfuls of arugula, about 3 cups

Heat the oven to 400°F. Scatter the tomatoes and garlic cloves on a rimmed baking sheet. Drizzle with 1/4 cup olive oil and season with salt and pepper. Toss to coat. Scatter the thyme sprigs over the tomatoes. Roast in the oven until tomatoes are softened, about 25 minutes. Remove and reduce oven heat to 350°F. Discard the thyme sprigs. Peel the skin away from the garlic and finely chop the cloves. Transfer the tomatoes and garlic to a large serving bowl.

Sprinkle the breadcrumbs on the same baking sheet and stir to coat in any remaining olive oil. Return the baking sheet to the oven and briefly bake until the breadcrumbs are golden brown, 2 to 3 minutes. (They will brown quickly so watch them carefully.) Remove and immediately transfer the breadcrumbs to a small bowl to prevent further cooking. Cool slightly, 2 to 3 minutes, then stir in the 2 tablespoons cheese.

While the tomatoes are roasting, bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente; drain. Add the pasta to the tomatoes, along with the arugula and 1/3 cup cheese. Toss to combine. Drizzle with a little more olive oil if desired. Season with black pepper and taste for salt. Sprinkle the breadcrumbs over the pasta. Serve immediately.

Simple Suppers: Pasta with Bacon and Arugula

bacon arugula pasta tastefood

Friday Night Pasta – Spaghetti, Bacon, Arugula, Cheese

The busier I get, the more I crave simplicity. And the busier I get, the more elusive simplicity becomes. It’s time to take charge. While I might not be able to simplify my calendar or clear my work load with the snap of my fingers, and how I  wish I could simplify my clothes closet and garage storage with a Bewitching wiggle of my nose  - I can at least simplify my dinner. In fact, simple dinners are often the best. Minimal, fresh and light, composed in less than 30 minutes, these dinners do not skimp on flavor, and offer require double portions, because they taste so good. Many Italian recipes fall into this category. This recipe takes inspiration from Cacio e Pepe, the humble Roman dish consisting of pasta, olive oil, cheese and cracked pepper, glistening with reserved pasta water. Of course, since I can at best call myself a sometimes-simplifier, I couldn’t resist throwing in a few more ingredients for good measure. No one will argue with bacon, is my bet.

Spaghetti with Bacon and Arugula

I used spaghetti, because that’s what I had on hand. Bucatini or gemelli would work well, too. Serves 4.

8 ounces thick cut bacon, cut into 3/4-inch pieces
1/2 cup breadcrumbs or Panko (Japanese breadcrumbs)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup plus 1/2 cup finely grated Parmesan cheese
1/2 cup finely grated Pecorino Romano cheese
1 pound spaghetti
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon crushed red chili flakes
2 to 3 cups fresh arugula

Heat a skillet over medium-high heat. Add the bacon and fry until crisp and golden. Transfer to a plate lined with a paper towel. Pour off all but 1 tablespoon bacon fat from the skillet. Add the breadcrumbs, salt and black pepper. Toast over medium heat until golden, about 1 minute. Transfer to a bowl to cool, then add 1/4 cup Parmigiano and stir to blend.
Bring a large pot of salted water to a rolling boil. Cook the pasta 1 minute less than package instructions for al dente. Scoop out and reserve 1 cup cooking water and drain the pasta.
Heat the oil in a deep skillet over medium heat. Add the garlic and chili flakes and saute until aromatic, about 30 seconds. Add 1/2 cup reserved water, the pasta, 1/2 cup Parmesan and the Pecorino to the pan, stirring and tossing constantly to melt the cheese and evenly coat the pasta. (If too thick, add additional water a little at a time to reach desired consistency). Remove from heat. Add the bacon, half of the breadcrumbs, and the arugula; toss to warm through. Serve immediately with remaining breadcrumbs sprinkled over the pasta.

Grilled Pizza with Mozzarella, Salame and Arugula

arugula pizza paper

Pizza on parchment: Salad Pizza with Arugula, Mozzarella and Salame

Homemade pizza is a popular dinner here at TasteFood – a family favorite that’s easy to make during the week with a simple list of fresh ingredients. The key is to have pizza dough on hand so you’re ready to go when the craving strikes. This may be accomplished by either making a large batch and freezing individual portions, or buying ready made dough at your favorite supermarket.

During the summer, the pizza gets moved outdoors to the grill, keeping the heat away from the kitchen and adding great charred flavor to the crust. We keep our toppings simple and often pair salame or prosciutto with garden vegetables or heaps of fresh arugula. Add the arugula during the last minute or two of grilling so it just begins to wilt but retains its freshness. We call it a Salad Pizza.

Arugula pizza grill

Salad Pizza with Arugula, Mozzarella and Salame

We like our pizzas white, which means with no tomato sauce. Instead, the dough is brushed with garlic oil before piling on the toppings. If you prefer red, then smear a thin layer of tomato sauce over the dough in place of the oil, leaving a 1-inch border. Brush the border with garlic oil.

Makes 1 large rectangular pizza or 2 10-inch pizzas.

Pizza crust (recipe below)
Extra-virgin olive oil
1 garlic clove, minced
1/2  cup tomato sauce (recipe below)
8 ounces fresh mozzarella, thinly sliced
1/2 teaspoon red chili flakes, or to taste
4 ounces thinly sliced Italian dried salame (or prosciutto)
4 cups fresh arugula
1/2 cup finely grated Parmigiano cheese

Prepare the grill for direct cooking over high heat and preheat a pizza stone (or preheat oven and pizza stone to 500°F). Using your hands, stretch crust to desired shape. Combine 2 tablespoons olive oil and garlic clove in a small bowl. Lightly brush crust with oil. Arrange a layer of mozzarella over the pizza. Sprinkle with chili flakes. Top with a layer salami. Sprinkle Parmesan over the pizza. Brush the exposed edges with a little more olive oil.
Slide the pizza onto the pizza stone. Close the grill lid and grill until crust begins to turn golden brown, 10 to 12 minutes. Drop handfuls of arugula over the pizza. Grill with the lid closed until arugula just begins to wilt, 1 to 2 more minutes. Transfer to a cutting board. Drizzle with olive oil. Cut in pieces and serve immediately.

Pizza Dough Recipe

Adapted from a recipe by Alice Waters. Makes 2 – 10 inch pizza crusts.

2 teaspoons dry yeast
1/2 cup lukewarm water
3 1/2 cups all-purpose flour
1/4 cup semolina flour
1 teaspoon salt
3/4 cups cold water
1/4 cup olive oil

Stir yeast and lukewarm water together in a bowl. Add 1/4 cup all-purpose flour and semolina. Mix well. Let sit until bubbly, about 30 minutes. Combine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough. Turn dough out onto a lightly floured board and knead with hands until dough is smooth and elastic, about 10 minutes. Or use a mixer with a dough hook, and knead about 5 minutes. Place dough in a lightly oiled bowl and turn to coat all sides with oil. Cover bowl loosely with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours. Punch dough down, and let rise another 45 minutes. Divide dough into 2 equal disks. Let rest 30 minutes before shaping. Lightly flour a work surface. Using your fingers or heels of your hands, stretch the disks out to 10-inch shapes.

More pizza? Try these recipes:
Sweet Pepper, Salami and Basil Pizza from TasteFood
Grilled Zucchini Pizza Slices from Kalyn’s Kitchen
BBQ Chicken Pizza with Poblanos from The Wimpy Vegetarian

Pasta with Quick Roasted Tomatoes and Arugula

Tomato Pasta TasteFood

~ Roasted Tomatoes, Arugula, Breadcrumbs, Thyme, Parmigiano, Gemelli ~

Things are heating up in our kitchen. All sorts of treats and sweets are baking for the holidays – plus I am busy with a cookbook project. I’ve been hired to write all of the recipes for a cookbook that will be published in early 2014 (yes, that is how the world of publishing works). More details will follow on that soon, but for now suffice to say that my kitchen is a recipe test center cyclone. With all of the cooking, you would think that a nightly dinner would be a sure thing, but frankly after a long day of developing and writing, I don’t have the where-with-all to whip up anything too complicated – which is something we can all relate to during the holidays.

So, here is an easy, low-budget recipe that uses simple ingredients and may be prepared in 30 minutes with delicious results. It also makes use of those grape tomatoes you can’t resist buying in the middle of the winter when you know better. It’s not the fault of the tomato, of course. They do look irresistable, but looks can be deceiving for out of season tomatoes, even when they are shiny and oh-so-red. This recipe will remedy any buyer’s remorse. A little slow roasting will coax out any hibernating tomato-ness, releasing juices and sugars, and deflating the impossibly pert tomatoes to a more relaxed version of themselves. You can save your buyer’s remorse for bigger things this holiday season.

Tomato Pasta Plate x

Pasta with Roasted Tomatoes and Arugula
Serves 4.

1 pound grape tomatoes
3 garlic cloves, chopped
Extra-virgin olive oil
Salt and freshly ground black pepper
Handful of thyme sprigs
1/3 cup panko breadcrumbs
2 tablespoons plus 1/3 cup finely grated Parmigiano or Pecorino Romano cheese
1 pound pasta of your choice (I used gemelli)
2 large handfuls of arugula, about 3 cups

Heat oven to 400 F. Scatter the tomatoes and garlic on a large rimmed baking sheet. Drizzle with 1/4 cup olive oil. Sprinkle with salt and pepper. Toss to coat. Scatter the thyme sprigs over the tomatoes. Roast in oven 25 minutes. Remove and reduce oven heat to 350 F.  Transfer the tomatoes and garlic to a large serving bowl. Discard the thyme. Sprinkle the breadcrumbs on the same baking sheet and stir to coat in the olive oil.  Briefly return to the oven and cook until breadcrumbs are golden brown, 2 to 3 minutes (they will brown quickly so carefully watch them). Remove and immediately transfer the breadcrumbs to a small bowl to stop them from further cooking. Cool slightly, then stir in 2 tablespoons cheese.

While the tomatoes are roasting, bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente; drain. Add the pasta to the tomatoes, along with the arugula and 1/3 cup cheese. Toss to combine. Drizzle with a little more olive oil as desired, and taste for salt. Sprinkle the breadcrumbs over the pasta. Serve immediately.

Salame, Figs, Fennel and a Sandwich Showdown

  Figs, Fennel Salami, Goat Cheese, Arugula, Apple-Fennel Slaw
plus 1 Mystery Ingredient

Yesterday I participated in “TopWichSF” a sandwich-showdown hosted by San Francisco’s Colombus Salame and Sean Timberlake, author of Hedonia and founder of Punk Domestics. I am a big fan of Columbus products, and was more than pleased to be 1 of 3 bloggers invited to this event to promote Columbus’ new line of Farm to Fork Naturals salame. The setting couldn’t have been more perfect, outside on the sunny terrace of Hotel Vitale’s Cafe Americano, overlooking the San Francisco Embarcadero in the company of my formidable competition, John Mitzewich and Michael Procopio.

To begin with, Sean had created a sampling of small bites he created using Columbus products for us to taste. We were then introduced to the Colombus company, and given a little back ground on its 100 year history and the intricacies of flavoring and shaping various salame. I didn’t realize how important a role the casings play in distinguishing flavor – and, apparently, size does matter.


Before we donned our aprons, we were whisked across the street via Pedi-Cabs (picture a bicycle rickshaw with crossfit drivers) to the San Francisco Ferry Building, a bastion of glorious food purveyors, restaurants and specialty shops. We were given ten dollars and ten minutes to purchase the secret ingredient of our choice which would catapult our sandwiches to the highest level and propel one of us bloggers to the winning title. We then had a brief yet scenic trip back to the hotel where we returned to our battle stations on the patio, providing extra entertainment for the restaurant patrons at the nearby tables.

In 20 fast minutes, we had to create our sandwich masterpieces and plate for 5 esteemed judges from Chow, Tasting Table, SFWeekly, YumSugar and Columbus. No time to get nervous. And no time to taste my sandwich either – the time just flew by. After the judges compared notes and tallied scores, the winner was … John! He made a smoked turkey and soppressata sandwich embelished with a pluot and pinenut relish and harissa (no wonder). Michael’s  sandwich was beyond creative with grilled turkey and soppressata with apples, slathered in  bone marrow butter. (These guys are good). As for me, I kept things fresh and made a fennel salami, fig and goat cheese sandwich topped with fennel-apple slaw and a sprinkle of fennel pollen (my secret ingredient). John generously donated his cash prize to the San Francisco Food Bank, and I think we all won by experiencing a fun and fabulous day and opportunity to meet a few friends in the blogging community and the friendly faces behind Columbus Salame.

As for my sandwich, I’ve recreated it here – mostly for you, but also for me, since I never had a chance to take a bite of the one I made yesterday. Buon appetito!

Fennel, Fig and Salami Sandwich with Goat Cheese

Many specialty stores will carry fennel pollen with their spices, but don’t despair if you can’t find it. A little sprinkle definitely adds an extra boost of flavor, but this sandwich is equally delicious without. Alternatively, add 1 teaspoon minced fresh tarragon to the oil in place of the pollen. Makes one sandwich.

Mustard Fennel Oil:
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice
2 teaspoons Dijon-style mustard
1/4 teaspoon fennel pollen
Pinch of sea salt and freshly ground black pepper

Apple Fennel Slaw:
1/2 small green or fuji apple, thinly sliced in small matchsticks
1/2 small fennel bulb, very thinly sliced
1 tablespoon fresh lemon juice
Pinch of salt

1 ciabatta roll

2.5 ounces soft, fresh goat cheese
Freshly ground black pepper
1/8 teaspoon fennel pollen, or to taste
1 – 2 figs, sliced 1/4-inch thick
2 ounces thinly sliced fennel salami
Small handful fresh arugula leaves

Make the Mustard-Fennel Oil:
Whisk all of the ingredients together in a small bowl. Set aside.

Make the Apple-Slaw:
Toss all of the ingredients together in another small bowl. Set aside.

Assemble sandwich:
Horizontally slice the ciabatta roll in half. Spread the bottom half with the goat cheese. Sprinkle with black pepper and fennel pollen. Arrange the figs over the cheese in one layer. Top with 2 layers of overlapping fennel salami slices. Top the salami with arugula, then top the arugula with some of the apple-fennel slaw (you may not need all of it). Spread the cut side of the top half of the ciabatta with the Mustard-Fennel Oil and cover the sandwich. Eat immediately.

Prosciutto Rolls with Arugula, Fennel and Mint

This is my second recipe for Legends from Europe, using Prosciutto di San Daniele. These appetizer rolls are inspired by Vietnamese rice paper spring rolls, with a decided Italian twist. Prosciutto replaces the rice paper as the wrap, adding a salty savory component to the crunchy fresh vegetables and piquant Parmigano filling. No dip required: instead, olive oil, lemon and mint add flavor, aroma and a touch of moistness. You might want to double the batch, because these tend to get gobbled up before you can say Prosciutto di San Daniele.

Prosciutto Rolls with Arugula, Fennel and Mint
Makes 12

6 slices Prosciutto di San Danielle, halved lengthwise
Extra-virgin olive oil
Finely grated lemon zest
Freshly ground black pepper
2 cups loosely packed baby arugula leaves
1 medium fennel bulb, fronds trimmed, halved lengthwise, each half thinly sliced lengthwise
4 ounces Parmigiano cheese, shaved
1/2 cup mint leaves, torn in half if large

Place a slice of prosciutto on a work surface, short end closest to you. Lightly brush with olive oil. Sprinkle with a pinch of lemon zest and a little freshly ground black pepper. Arrange 6 to 8 arugula leaves at the base. Place a few slices of fennel and Parmigiano shavings over the arugula. Top with a few pieces of mint. Roll up from the base, tucking the prosciutto tightly around the vegetables. Continue to roll, placing 1 or 2 additional arugula leaves in the fold as you roll up. Place seam side down on a platter. Repeat with remaining ingredients.

White Peach, Almond and Arugula Salad with a side of Salume

~ White Peaches, Almonds, Arugula, Mint, Thyme, Parmigiano ~

Summer food is simple food. Fresh salads are frequent centerpieces on our dinner table. Little else is needed except an assortment of cheese, salumi and a chilled glass of wine to round out the meal when no-cooking is advised. This salad is inspired by the sweetly perfumed white peaches and feisty mint that vied for my attention this morning at the local farmer’s market. It was perfectly offset by a selection of salame I recently recieved from  Columbus Salame with a selection of artisan and classic salame – perfectly timed for al fresco summer dining.  Continue reading White Peach, Almond and Arugula Salad

Pizza Night: Arugula and Prosciutto Pizza

~ Arugula and Prosciutto Pizza ~

As the saying goes, the shoemaker’s children go barefoot. In my case, they eat pizza. I write about food and develop recipes, yet sometimes I am working so hard on a deadline I don’t have a dinner to feed my family. After a day spent in the kitchen developing a dessert, I would be remiss to feed chocolate cake to the kids for supper. I might spend an afternoon tweaking dressings, sauces and marinades, but I can not feed my family a bowl of vinaigrette. Or I may not make it to the kitchen at all, spending an entire day at the computer writing and researching recipes, only to realize that I never went to the store and the refrigerator remains neglected. As irony would have it, on days like these, once it’s dinnertime I can’t muster any excitement to make much of anything. So I make pizza.

Homemade pizza pleases everyone and is easy to make with a minimum of ingredients. When I make dough for the crust, I double the portion to freeze for emergency pizza nights. If you have a favorite store-bought crust, that’s fine too – just be sure to buy extra and pop it into the freezer. That way when Sunday night rolls around and everyone is asking what’s for dinner, the children (and adults) eat pizza.

Arugula and Prosciutto Pizza

The combination of salty prosciutto, creamy mozzarella and fresh arugula makes this pizza very popular in our home. Be sure not to overload the pizza with the toppings. The amounts below are approximations and will vary with the size of the crust. Makes 1 large rectangular pizza or 2 10-inch pizzas.

Pizza crust (recipe below)
Extra-virgin olive oil
1 garlic clove, minced
1/2  cup tomato sauce (recipe below)
8 ounces fresh mozzarella, shredded
1/2 teaspoon red chili flakes, or to taste
8 slices (3 ounces) prosciutto
4 cups fresh arugula
1/2 cup grated Parmigiano cheese

Preheat oven to 500 F. Using your hands, stretch crust to desired shape and place on parchment paper. Combine 2 tablespoons olive oil and garlic clove in a small bowl. Lightly brush crust with oil. Smear a thin layer of tomato sauce over the crust, leaving one inch clear around the edges. Scatter a layer of mozzarella over the sauce. Sprinkle with chili flakes. Top with a layer of prosciutto. Sprinkle Parmesan over the pizza. Brush the exposed edges with a little more olive oil.
Slide the parchment and pizzas onto a baking stone on lowest rack in oven. Bake until crust is beginning to color, about 10 minutes. Slide pizza out of the oven and spread arugula over the pizza. It will look like a lot, but will cook down. Return to oven and bake until crust is golden brown, about 5 minutes. Serve immediately, drizzled with olive oil.

Tomato Sauce
Makes 1 cup

1 tablespoon olive oil
1 garlic clove, minced
1 15-ounce can crushed Italian plum tomatoes
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper

Heat olive oil in a saucepan. Add garlic and saute until fragrant, 30 seconds. Add tomatoes. Bring to a boil, then reduce heat to a simmer. Cook, uncovered, stirring occasionally, until sauce is thickened, about 30 minutes. Add salt and pepper. Taste for seasoning.

Pizza Dough Recipe
Adapted from a recipe by Alice Waters. Makes 2 – 10 inch pizza crusts.

2 teaspoons dry yeast
1/2 cup lukewarm water
3 1/2 cups all-purpose flour
1/4 cup semolina flour
1 teaspoon salt
3/4 cups cold water
1/4 cup olive oil

Stir yeast and lukewarm water together in a bowl. Add 1/4 cup all-purpose flour and semolina. Mix well. Let sit until bubbly, about 30 minutes. Combine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough. Turn dough out onto a lightly floured board and knead with hands until dough is smooth and elastic, about 10 minutes. Or use a mixer with a dough hook, and knead about 5 minutes. Place dough in a lightly oiled bowl and turn to coat all sides with oil. Cover bowl loosely with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours. Punch dough down, and let rise another 45 minutes. Divide dough into 2 equal disks. Let rest 30 minutes before shaping. Lightly flour a work surface. Using your fingers or heels of your hands, stretch the disks out to 10-inch shapes.

Cherry Tomato, Coppa and Arugula Pizza

~ Cherry Tomato, Coppa and Arugula Pizza ~

Try this pizza on for a weeknight dinner. Homemade pizza is fun to make and with a little organization a breeze to pull together on a school night. The best part is fiddling with different ingredients depending on what’s in season and what’s in the refrigerator. We made this pizza the other night, making use of the abundance of cherry tomatoes we have at the moment, some coppa (which may be substituted with prosciutto or a dry salami) and handfuls of fresh arugula.

When I do have time on my hands, I will make a double portion of crust and sauce. The extras are portioned and frozen for easy use. Just pull them out of the freezer early in the morning or the night before you plan to use them to defrost in the refrigerator.

Cherry Tomato, Coppa and Arugula Pizza

Be sure not to overload the pizza with the toppings. The amounts below are approximations and will vary with the size of the crust. Makes 2 10-inch pizzas or 4 small pizzas.

2 uncooked 10-inch pizza crusts (recipe below)
2/3 cup  tomato sauce (recipe below)
8 ounces fresh mozzarella, thinly sliced
8 slices (3 ounces) coppa, torn in half
2 cups arugula
1 heaping cup small cherry tomatoes
1/2 cup grated Pecorino Romano cheese
Olive oil

Preheat oven to 500 F. Roll out crusts on parchment paper.
Spread a thin layer of tomato sauce over each crust, leaving one inch clear around the edge of the crust. Arrange one layer mozzarella over the sauce. Top with a layer of coppa. Scatter tomatoes and arugula over the coppa. Sprinkle with pecorino. Brush the exposed crust with olive oil.
Slide the parchment and pizzas onto a baking stone on lowest rack in oven. Bake until crust is golden brown and cheese is bubbly, about 15 minutes. Serve immediately as is or topped with additional fresh arugula and a drizzle of olive oil.

Tomato Sauce
Makes 1 cup

1 tablespoon olive oil
1 garlic clove, minced
1 15 ounce can Italian plum tomatoes, with juice
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper

Heat olive oil in a saucepan. Add garlic and saute until fragrant, 30 seconds. Add tomatoes. Bring to a boil, then reduce heat to a simmer. Cook, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thickened, about 30 minutes. Add salt and pepper.

Pizza Dough Recipe
Adapted from a recipe by Alice Waters. Makes 2 – 10 inch or 4 mini pizza crusts.

2 teaspoons dry yeast
1/2 cup lukewarm water
3 1/2 cups all-purpose flour
1/4 cup semolina flour
1 teaspoon salt
3/4 cups cold water
1/4 cup olive oil

Stir yeast and lukewarm water together in a bowl. Add 1/4 cup all-purpose flour and semolina. Mix well. Let sit until bubbly, about 30 minutes. Combine remaining flour and salt in another bowl. Add to yeast with cold water and olive oil. Mix well to form a dough. Turn dough out onto a lightly floured board and knead with hands until dough is smooth and elastic, about 10 minutes. Or use a mixer with a dough hook, and knead about 5 minutes. Place dough in a lightly oiled bowl and turn to coat all sides with oil. Cover bowl loosely with plastic wrap. Let rise in a warm place until doubled in size, 1 to 2 hours. Punch dough down, and let rise another 45 minutes. Divide dough into 2 equal disks (or 4 if you would like small pizzas.) Let rest 30 minutes before shaping. Lightly flour a work surface. Using your fingers or heels of your hands, stretch the disks out to 10-inch shapes.

Calamari, Fennel and White Bean Salad with Arugula

This salad is the edible version of one-stop shopping. In one bowl, you will find some of the best ingredients and flavors of Italy: Cannellini beans tossed with garlic and lemon, crispy arugula and fennel, Parmesan shavings, and flash cooked calamari coated in olive oil and pepper. Put it all together and you have a light and healthy salad or a heaping topping for bruschetta worthy of a dinner party.

Calamari, Fennel and White Bean Salad with Arugula
Serves 4

For the vinaigrette:
1/2 cup extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
1 garlic clove, minced
1/2 teaspoon finely grated lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper

2 cups cooked cannellini beans (or one can, drained and rinsed)
1 small fennel bulb, ends and fronds trimmed, thinly sliced

For the calamari:
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
1/2 teaspoon red pepper flakes
1 pound calamari (body and tentacles), body sliced in 1/4 inch rings
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

4 cups arugula leaves, washed and dried
2 ounces shaved Parmigiano-Reggiano cheese
Chopped fresh Italian parsley for garnish

Prepare the vinaigrette:
Whisk all of the ingredients together in a small bowl; set aside.

Combine the beans and fennel in a medium bowl. Pour 1/2 of the vinaigrette over the beans and toss to combine.

Prepare the calamari:
Heat one tablespoon olive oil in a skillet over medium-high heat. Add garlic and red pepper flakes and saute 30 seconds. Add calamari and saute 2 minutes. Sprinkle with salt and pepper. Transfer with a slotted spoon to the beans and mix together.

Arrange arugula in a serving bowl.  Spoon beans and calamari into the center of the arugula. Drizzle arugula with remaining vinaigrette. Garnish with Parmesan shavings and chopped parsley. Serve immediately.