Montanara Pie

Montanara Pie
Makes 1 pie

This dough is fried. Don’t worry it’s not greasy. Montara pie is the original pizza of Naples and the effect is easier than ever to achieve at home.

1 pizza dough
1 cup vegetable oil
1 cup marinara sauce
1/4 lb. mozzarella sauce
1 bunch fresh basil
Salt, to taste
Olive oil, garnish  

Equipment:

Deep fryer or deep sided pan cast iron pan

Preheat fryer to 365 degrees F. Preheat broiler.

Shape pizza into a 9”/10” round and poke the dough with a fork to create holes. When oil is hot slide dough into the hot oil and fry for 45 seconds. Flip using tongs and fry other side 45 sides.

Pull out dough and place onto a sheet tray and top with marinara and cheese. Place under broiler for 2 minutes until crust is bubbly and charred.

Top with generous amount of basil, a sprinkle of salt and a drizzle of olive oil.

Montanara Pie

Kale Gumbo That's Outta Control

Kale and Lentil Gumbo
Serves 8 – 12

Feminize your gumbo with kale and lentils while still indulging in a Fat Tuesday favorite. To make this more applicable for a weeknight meal, roux can be made up to 3 days in advance - or made and then frozen and plopped right in the pan. Freeze in individual ice cube trays for each easier access.

4 sliced smoked bacon, diced
1 lb. Andouille sausage, cut into 1/2” pieces on a bias
1/4 cup all-purpose flour
1 sweet onion, diced
1 bell pepper, diced
2 ribs celery, diced
4 garlic cloves, minced
2 teaspoons creole seasoning
3 springs fresh thyme
1 bay leaf
2 quarts low-sodium chicken stock
2 cups green lentils
1 bunch kale, deribbed and torn
Long grain white rice, for serving
Hot sauce, for serving

Heat oven to 350° F. Sauté bacon in a Dutch oven, until crispy. Remove and set aside. Repeat with sausage.

Whisk flour into remaining fat and equal out with vegetable oil if needed, the ratio should be 1:1. Bake in the oven for about 90 minutes, stirring every 20 to 30 minutes, until you have a dark roux, about the color of milk chocolate.

When roux is done sauté onion, bell pepper and celery until tender, about 5 minutes. Add garlic, seasoning, thyme, bay leaf and chicken stock and bring to a boil.

Add lentils and cook for 20 minutes. Add kale, bacon and sausage to the pot and simmer until ready to serve.

Serve over long-grain white rice with Louisiana hot sauce as a condiments. 

Kale and Lentil Gumbo

Coq Au Vin

I mean, is there any dish sexier (but not sexy looking) than Coq Au Vin? It's like the sexy bed head of culinary world. Its got this element you can't get unless there's a little rough and tumble. Soak this chicken in wine overnight. If you don't want to make your own stock - that's ok, I don't judge. The secret ingredients are mustard and castelvetrano olives. 

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