Fabulicious!: Teresa's Italian Family Cookbook (24 page)

1 garlic clove, minced

½ cup fresh breadcrumbs (process slightly stale bread with the crusts removed in the blender or food processor)

2 medium onions, thinly sliced

2 balls Pronto Presto Pizza Dough (
page 79
)

All-purpose flour, for rolling out the dough

1 (2-ounce) can anchovy filets, drained and chopped

2 tablespoons pine nuts

2 teaspoons dried oregano

Salt

Red pepper flakes

1.
Position a rack in the center of the oven and preheat the oven to 425°F. Lightly oil a half-sheet (18 × 13-inch) pan. Slice the tomatoes crosswise into thin rounds. Shake out the excess seeds, but don’t go crazy about it. Place the tomatoes on paper towels to drain.

2.
Heat 1 tablespoon of oil and the garlic together in a large skillet over medium heat, stirring often, until the garlic is golden but not browned, about 3 minutes. Add the breadcrumbs and cook, stirring often, until the crumbs are golden brown, about 2 minutes. Transfer to a bowl. Wipe out the skillet with paper towels.

3.
Heat the remaining tablespoon of oil in the skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, about 3 minutes. Set aside.

4.
Lightly dust a work surface with flour. Roll, stretch, and pat out the dough into an 18 × 13-inch rectangle. Transfer the dough to the half-sheet pan, and stretch to fit the pan. Arrange the tomatoes on the dough, leaving a 1-inch-wide border around the sides. Sprinkle with the onions, anchovies, pine nuts, and oregano, then the breadcrumb mixture.

5.
Bake until the crust is golden brown, 20 to 25 minutes. Season with salt and red pepper flakes. Cut into squares and serve hot.

I
t’s no secret—in fact it’s frequently televised—that I am usually late getting places. It’s not because I mean any disrespect. I actually hate to be late. It’s just that I have too much to do! Taking care of four kids, working on all of my businesses, and being a happy wife is no easy task. As you all know. Whether you’re a full-time student, single mom, caretaker, hard worker—I know you’re as busy as I am! So I’m going to give you my favorite Hail Mary dinners—quick and easy entrées that can be whipped up when you completely forget you have to feed your family.

Vermicelli Pie

Makes 6 to 8 servings

Vermicelli noodles are slightly thinner than spaghetti; their name is Italian for “little worms.” You can substitute spaghetti in this recipe, but it’s always fun—especially if you’re cooking for boys—to tell them dinner is worm pie. Be sure to use a deep-dish pie plate, or the ingredients won’t fit. This is also great with Italian pork or turkey sausage instead of ground beef.

1 tablespoon extra-virgin olive oil

1 medium onion, chopped

1 pound ground beef sirloin (93% lean)

2 garlic cloves, minced

2 cups The Quickie Tomato Sauce (
page 22
)

½ cup pitted and coarsely chopped Kalamata olives

8 ounces vermicelli or thin spaghetti

2 large eggs, beaten

2 tablespoons unsalted butter, melted

⅓ cup (1 ½ ounces) freshly grated Parmigiano-Reggiano cheese

¼ teaspoon salt

⅛ teaspoon freshly ground black pepper

1 cup ricotta cheese

½ cup (2 ounces) shredded fresh mozzarella cheese (partially freeze the cheese for easier shredding)

1.
Position a rack in the center of the oven and preheat the oven to 350°F. Lightly oil a 9- to 9 ½-inch (6- to 7-cup capacity) deep-dish pie plate.

2.
Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the ground sirloin and garlic and cook, stirring often and breaking up the meat with the side of the spoon, until it loses its raw look, about 6 minutes. Add the sauce and olives and bring to a simmer. Reduce the heat to medium-low and cook until the sauce thickens, about 5 minutes.

3.
Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the vermicelli and cook according to the package directions until al dente. Do not overcook. Drain well in a colander. Transfer to a bowl. Add the beaten eggs and melted butter and mix well. Add the grated Parmigiano, salt, and pepper and mix again.

4.
Pour the vermicelli mixture into the pie plate. Spread the mixture with your fingers to form a thick shell, like a piecrust. Spread the ricotta in the bottom of the shell. Top with the tomato sauce.

5.
Bake for 20 minutes. Sprinkle with the mozzarella and continue baking until the mozzarella melts, about 5 minutes. Let cool for 5 minutes. Cut into wedges and serve.