Page 73 - Robeson Living Fall 2017

Cast-Iron Skillet Pizza Heat well-oiled cast-iron or nonstick 10-
Recipe courtesy of or 12-inch frying pan over medium heat
Chef Mary Ann Esposito 5 minutes.
Divide dough in half; roll one half into
Prep time: 10 minutes round 1 inch smaller than diameter of
Cook time: 20 minutes pan. Cook dough in hot pan until dough
Makes: Two 9-to-10-inch pizzas begins to rise and bottom starts to
1 pound store-bought brown. Using metal spatula, turn
pizza dough, carefully. Layer half the tomato slices
1 ripe tomato, thinly sliced over dough; scatter half the mozzarella
1/4 pound fresh over top. Lower heat to medium-low;
mozzarella cook until mozzarella melts.
cheese, diced Using metal spatula, transfer pizza to
coarse sea salt cutting board. Sprinkle with salt; drizzle
2 tablespoons Filippo with half the olive oil. Cut into wedges;
Berio Extra Virgin sprinkle half the basil over top.
Cast-Iron Skillet Pizza
Olive Oil Repeat with remaining ingredients.
1/2 cup shredded fresh basil

Caprese Zucchini Noodle Bowl
Prep time: 15 minutes 1 1/2 cups heirloom cherry tomatoes, How to Spiralize Zucchini
Total time: 25 minutes halved n Use zucchini at least 2 inches in diameter
Servings: 4 1/4 cup packed chopped fresh basil for best results. Trim ends of zucchini.
4 medium zucchini, spiralized 1 ball (8 ounces) burrata cheese, n Place spiralizer on smooth surface, such
(instructions at right) torn as a countertop, pushing down to adhere
1/4 cup Filippo Berio Delicato Extra Toss together zucchini, oil, vinegar, salt suction cups onto surface and secure
Virgin Olive Oil and pepper; let stand 10 minutes, or until machine for spiralizing.
2 tablespoons white balsamic vinegar zucchini starts to soften. n Place desired blade into spiralizer. Turn
1/2 teaspoon salt Gently stir in tomatoes and basil. Divide zucchini into long strands, trimming with
1/4 teaspoon freshly ground pepper salad among four bowls. Top with cheese. clean kitchen shears as needed.

Caprese Zucchini Noodle Bowl
A Culinary Journey
As part of its 150th anniversary celebration this summer,
a Filippo Berio Food Truck will make a culinary journey
from coast to coast. Guests at the truck can sample delicious
olive oils, and consumers nationwide are invited to enter
a sweepstakes to win a week-long culinary experience
at Toscana Saporita, a premier Italian cooking school in
Tuscany, Italy.
For every sweepstakes entry, Filippo Berio will donate $1
to the Careers Through Culinary Arts Program (C-CAP), an
organization supported by Filippo Berio since its foundation
in 1990 that helps prepare disadvantaged youth for jobs in
the restaurant and hospitality industry.
For additional details, including tour cities and dates, and
how to enter the sweepstakes, visit FollowingFilippo.com.
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