Egg Noodles with Farmer Cheese & Prosciutto

Ingredients:

2 cups cooked Homemade Egg Noodles
6 oz.farmer cheese
4 thin slices of prosciutto
salt, fresh ground pepper
olive oil

Instruction:

Prepare a wide Homemade Egg Noodles, cook in a salty water. Drain well. Important: Don’t pour cold water onto noodles, just put Homemade Egg Noodles back into a pot.

Meanwhile, cut a prosciutto into small pieces. Place the prosciutto into a medium skillet and drizzle with olive oil. Cook for 2-3 minutes over medium heat. Add prosciutto and crumbled farmer cheese into the hot egg noodles. Season with salt and pepper. Cook for additional  5 minutes, stirring often. Place on a plate.

ENJOY!!!

Pizza

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Ingredients:

I use for pizza dough (14in) Bobby Flay Recipe

1 3/4 to 2 bread flour or all-purpose flour

1/2 teaspoon sugar

1/2 envelope instant dry yeast

1 teaspoon kosher salt

3/4 cup water, 110º F

1 tablespoon olive oil, plus more for the bowl

Toppings:

3/4 – 1 cup Mozzarella cheese

4 oz Sun-dried tomatoes

4 oz Ham or pepperoni or prosciutto

4 oz Artichoke hearts

12 oz grape or blended flavors tomatoes

Fresh basil

Tomato Sauce:

8 medium plum tomatoes

2 cloves garlic

Instructions:

Make the pizza dough or (use store – bought dough)

Make the dough: Combine all dry product in the bowl of a stand mixer (flour, sugar, salt and yeast). While the mixer is running, add the water and 1 tablespoon of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Turn out the dough onto a lightly floured surface and knead until smooth, firm ball.
Place in a lightly oiled bowl, cover the bowl with plastic wrap and let rise in a warm area until doubled in size, about 1 hour.

Make the sauce: Bring a water to cook in a pot. Meanwhile make a cross sign with a knife on the bottom of a tomato, on the top – dig out the green part. Decrease heat in a cooking pot and put tomatoes in. Make sure to put only one layer of tomatoes and make sure they are fully covered by the water. Keep tomatoes in water for about 3 to 5 minutes. Take tomatoes out and put them into cold water.  At this point you will see a skin peeling off easily. Take off the rest of the skin. Cut tomatoes into quarters.

Dice garlic. Heat the 1 tablespoon coconut oil in a large skillet over medium heat.Add the garlic and cook , stirring, about 1 minute. Add tomatoes, stir occasionally until soften (around 15 minutes).

Mixture from a skillet move into blender and blend. Take out the mixture and put it back into skillet. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until thickened, about 20 minutes.

Make the pizza: Transfer the pizza dough to a pizza pan. Spread sauce on the crust in a thin layer, then top with shredded mozzarella, small slices of ham, cut in half tomato, diced sun-dried tomatoes, chopped artichoke hearts.Bake in preheated 500º F oven on lowest rack for 10 to 14 minutes, until the crust browns.Finish with a fresh basil leaves, if desire drizzle with olive oil

ENJOY!!!