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2010 Nonna Maria's
4H Field Trip Slideshow


Chef Frank Palazzolo talks about making pizzas with his dad

Angelina Palazzolo Cuts and Serves the kid-baked pizzas

Chef Frank Palazzolo talks about why pizza dough gets tossed

 
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RECIPES

Check out Frank on KOLD 13 "Dinner at Dawn"  or "What''s for Lunch"

Click on red links above each recipe to get printable copy.

Click on white links below to view Frank's recipes


Nonna Maria's Mussels di Campagna

Nonna Maria's Mussels di Campagna

by Frank Palazzolo, Chef and Owner of Nonna Maria's in Oracle

 1 pound Fettuccine

 1 pound  Mussels

 4 table spoons extra virgin olive oil

 4 Roma tomatoes diced

 1/2 table spoon Salt

 1/2 table spoon on fresh ground  Black Pepper

 2 table spoons  Chopped Garlic

 2 table spoons Capers

 1/4 cup Black Olives

 1/4 cup White Wine

Cook pasta according to package directions. While pasta is cooking heat extra virgin Olive oil in a large skillet over a medium-high heat.

Add 4 chopped tomatoes ,1/4 cup black olives , salt , fresh ground black pepper,  2 table spoons capers ,chopped garlic .

When sauce starts to thicken , add 1 pound mussels (steam mussels until opened )

and 1/4 cup of white wine ,cook for 5 to 10 minutes .

Place Fettuccine in 2 plates , topped with sauce and mussels from skillet

Mangia !!

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Nonna Maria's Chicken Marsala

Nonna Maria's Chicken Marsala

by Frank Palazzolo, Chef and Owner of Nonna Maria's in Oracle


1/2 cup all purpose flour

2 (6 ounce) boneless, skinless chicken breast cut in halves and pounded thin

1 tablespoon extra virgin olive oil

4 tablespoons butter

3 cups sliced mushrooms

3/4 cup Marsala

1 cup chicken stock

Salt and freshly ground pepper  

 

In a shallow bowl or plate quickly dredge the chicken breast halves in the flour, shaking to remove any excess flour. Heat the extra virgin olive oil in a large skillet over medium-high heat. Add 1 tablespoon of butter and cook the chicken breast until golden, about 3 minutes per side. Transfer to a plate. Add 1 tablespoon of butter to the pan, add mushrooms. Cook until mushrooms are golden. Add the Marsala vino and bring to a boil. When the vino has reduced by half add chicken stock, cook for 3 minutes. Return chicken breast to the pan cook for about 5 to 6 minutes. Add butter, salt and pepper.

Buon Appetito

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International Pizza (Capricciosa Pizza)

Nonna Maria's Capricciosa Pizza

by Frank Palazzolo, Chef and Owner of Nonna Maria's in Oracle

Dough

1 1/2 c of warm water

1/4ounce package active dry yeast

1 tsp sugar

4 cups of all purpose flour

1/2 c of vegetable oil

1 tsp salt

 

In large bowl combine the water, yeast, sugar, stir.  Let it sit until mixture foamy, about 5 min.  Add 2 cups of flour, half a cup of oil and the salt mixing by hand until it all mix and smooth.  Continue add the flour, 1/4 c at a time working the dough after each addition, make sure flour is all mixed in & dough is slightly sticky.  Knead the dough  for approx 5 min.  In a large bowl add tsp of veg. oil.  Place dough in bowl, cover & leave out to rise for approx 1-1 1/2 hr.  Once it rises roll out with a rolling pin to form circle, stretch out dough to make it uniform in thickness & size.

 

Sauce & Toppings:

3 tablespoons of extra virgin olive oil

2 tablespoons fresh chopped garlic

2 tsp basil

1 tsp oregano

1/2 tsp of salt

1/4 tsp fresh ground pepper

28 ounces of can plum tomatoes

1 tablespoons dry vino rosso

1 tsp red pepper flakes

1 pound shredded mozzarella cheese

  8 ounces artichoke hearts

1/2 hot dog

8 ounces black olives

8 ounces mushrooms

 

While dough is rising make the tomato sauce.  In a med. saucepan heat 2 tablespoons oil.  Add garlic & stir for 30 seconds.  Add herbs, salt, black & red pepper let cook for approx 30 seconds.  Add tomatoes, vino, sugar bring to a boil.  Lower the heat 7 simmer stirring occasionally.  Let simmer til thick approx 25 min.  Remove from heat & let cool. 

Once you have formed a circle with the dough, ladle the sauce over the dough.  Next Layer mozzarella cheese over the sauce. Place the mushrooms, artichoke, black olives all spread evenly around the pizza.  Slice the hot dog in quarters & arrange in center of pizza.    Bake until crust is golden approx. 20 min. Remove from oven & serve. 

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Linguini with Clams

Linguini with Clams

by Frank Palazzolo, Chef and Owner of Nonna Maria's in Oracle

1 pound Linguini pasta

1 pound Clams

1 tablespoon Chopped Parsley

1 teaspoon Salt

1 teaspoon Black pepper

1 teaspoon Crushed Red peppers

1 tablespoon Chopped Garlic

3 tablespoons Extra Virgin Olive Oil

1/4 cup water

 

Cook linguini to package instructions.

 

Place on medium heat ,sauce pan, add extra virgin olive oil and chopped garlic cook till

garlic is golden . add clams salt ,black pepper , crushed red peppers, chopped parsley

water. Let it cook for 5 to 8 minutes till clams open .Add linguini to the pan ,let it simmer for 2 minutes ,and serve .

Mangia !!

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Spaghetti alla Carbonara

Nonna Maria's Spaghetti alla Carbonara

by Frank Palazzolo, Chef and Owner of Nonna Maria's in Oracle

1 Pound of spaghetti

4 ounces bacon sliced into small strips

2 ounces of prosciutto di Parma

2 ounces of ham sliced into small strips

1 ounce of chopped garlic

2 large eggs beaten

1 cup freshly grated Parmigiano-Reggiano

Salt Freshly ground black pepper

 

Prepare pasta to package directions.  

 

Place in a large saute pan, over a medium heat , cook the small strips of bacon until crispy, about 6 minutes.   Drain oil from pan , but leave 3 tablespoons of oil in pan . Place prosciutto di Parma and ham , some garlic in large saute pan , with the bacon strips . Saute all for 30 seconds .   Add pasta in for 1 minute .Remove from heat and add eggs, whisking quickly until eggs thicken. Add cheese and season with pepper and salt. Mound into serving bowls and garnish with parsley .                  

 

Mangia!!!  

Garlic Serpent Sticks

Garlic Serpent Sticks

by Frank Palazzolo, Chef and Owner of Nonna Maria's in Oracle

 

Dough:

 1 1/2 c warm water

1/4 ounce active dry yeast

1tsp sugar

4 c all purpose flour

1/2 c vegetable oil

1 tsp salt

Sauce:

3 tablespoons of extra virgin olive oil

2 tablespoons fresh chopped garlic

2 tsp basil

1tsp oregano

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp red pepper flakes

28 can plum tomatoes coarsely crushed

1 tablespoon dry vino rosso

1 tsp sugar

 

In a large bowl combine water, yeast , sugar stir.  Let it sit until mix is foamy about 5 minutes.  Add 2 cups of flour 1/2 c oil mix by hand until smooth.  Continue to add the flour 1/4 c at a time.  Make sure all flour is incorporated but the mix is still sticky.  Turn dough out on to a floured surface & knead until smooth but still tacky, about 5 min.  Add 2 tsp. of  oil to grease a large bowl.  Place dough in bowl cover with plastic wrap.  Set in warm place to raise takes approx 1 - 1 1/2 hrs. 

 

While dough is raising make tomato sauce.  In medium saucepan heat 2 tsp. of oil.  Add garlic cook & stir for 30 seconds.  Then add herbs, salt, black & red peppers cook & stir for 30 seconds.  Add tomatoes, sugar, vino bring to a boil.  Lower heat & let thicken approx 25-30 minutes.  Remove from heat allow to cool. 

 

After dough has proofed cut off approx 2 ounces of the dough .  Roll this section into a 4-5 inch. long "stick".  Place this on to a greased cookie sheet.  Make sure the pan has been sprayed with a non stick cooking spray.  After the stick as been placed on cookie sheet form "stick" into a coiled  snake formation.  Place 2 olives on the tip of the stick for eyes.  Place marinara into a clean ketchup type squirt bottle.  Drizzle the marinara on to the stick, sprinkle with garlic salt.  Place tray on preheated oven of 375 for about 10 min.

Mangia!!!!!

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Shrimp Esate Recipe

Shrimp Esate

by Frank Palazzolo, Chef and Owner of Nonna Maria's Ristorante in Oracle

 

5 Tablespoon extra virgin olive oil

1 pound medium shrimp, peeled & deveined

2 tablespoons minced garlic

12 ounces fettuccine, cooked & drained

2 tablespoons  red pepper flakes

1 tsp salt

2 ounces sun dried tomatoes

2 ounces feta cheese

 

1. prepare fettuccine to package directions, set aside

2. in 10 inch skillet, heat 5 tablespoons extra virgin olive oil

3. heat shrimp & garlic in olive oil til shrimp are pink

4. stir in red pepper flakes , salt , sun dried tomatoes for approx 2 min

5. add cooked fettuccine to the skillet

6. arrange pasta on dish top with the feta cheese

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Brushetta Recipe

Brushetta

by Frank Palazzolo, Chef and Owner of Nonna Maria's in Oracle

1 loaf of crusty french bread

2  tomatoes diced

1 sprig of basil chopped

salt & pepper to taste

1tablespoon  minced garlic

4 ounces extra virgin olive oil

1 teaspoon oregano

3 tablespoons of parmesan cheese

 

1. slice bread 1/4 inch slices place in 350 degree oven for 10 min.

2. mix together in bowl tomatoes, extra virgin olive oil,  garlic, basil, salt & pepper

3. remove bread from oven

4. place tomatoes mix on top of toasted bread garnish with parmesan cheese

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Homemade Brew Could Save You Bundles
Frank Palazzolo Coffee Recipes
Nonna's Caffe` Moka
  2 oz. espresso coffee
 

4 tablespoons chocolate syrup

 

4 oz. milk

2 tablespoons whipping cream

 

1.Brew espresso to manufacturer's directions.

 

2.Pour espresso in a cup, add milk and chocolate syrup stir in cup

 

3.Topped with whipping cream (can add cinnamon powder and serve.

Nonna's Moka Chiller
 

Follow step 1 and 2 above and then pour it in a blender with a cup of ice.

  Blend 1 minute to 2 minutes till mixture is slushy.
  Pour in a clear glass topped with whipping cream add Chocolate and Carmel syrups and serve.
Frank's Espresso Martini
  1/4 cup Vodka
  1/4 cup Espresso
  2 tablespoons Godiva White Chocolate Liqueur
  6 oz. ice
  2 tablespoons White Chocolate syrup
  2 tablespoons Half & Half
 

Place in a martini shaker, Ice then add Espresso, Vodka, Godiva Liqueur, White Chocolate syrup, and Half & Half. Shake it very well and serve in Martini Glass .

  Salute!!
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Chicago Style Pizza

Nonna Maria's Chicago Style Pizza

by Frank Palazzolo, Chef and Owner of Nonna Maria's in Oracle

 

Dough

1 1/2 cups of warm water (about110 degrees F)

1 (1/4-ounce) package active dry yeast

1 teaspoon sugar

4 cups of all-purpose flour

1/2 cup of vegetable oil ,2 teaspoons to grease bowl

1 teaspoon of salt  

 

In a large bowl combine the water, yeast, sugar ,stir. Let it sit until mixture is foamy, about 5 minutes. Add 2 cups of flour, half a cup of oil and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue add the flour, 1/4 cup at a time working the dough after each addition, until all the flour is incorporated, but the  dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slight tacky, about 5 minutes. Add 2 teaspoons of oil to grease large bowl. Place dough in bowl, cover with plastic wrap set in warm place, 1 to1 1/2 hours . Divided in 2 equal portions.  

 

Sauce and Toppings  

3 tablespoons of extra-virgin olive oil

2 tablespoons of fresh chopped garlic

2 teaspoon of basil

1 teaspoon oregano

1/2 teaspoon of salt

1/4 teaspoon of freshly ground black pepper

1/4teaspoon of red pepper flakes

1 (28ounce) can plum tomatoes, coarsely crushed

1 tablespoon of dry vino rosso

1 teaspoon of sugar

1 pound of mozzarella cheese

8 ounces of sliced pepperoni

8 ounces of fresh sliced mushrooms

1 red onion sliced

1 pound of Italian sausage

1 cup of grated Parmesan  

 

While dough is rising, make the tomato sauce. In a medium saucepan heat 2 tablespoons oil, over a medium-high heat. Add the garlic cook and stir for 30 seconds. Than add herbs ,salt, black and red peppers, cook and stirring for 30 seconds. Add the tomatoes ,vino, sugar, and  bring to a boil. Lower the heat and simmer, stirring occasionally, until thicken 25 minutes. Remove from heat, and  let cool. In 2 seasoned 14"deep dish pans with extra-virgin olive oil.  Press 1 piece of dough in each pan, pressing the edge and stretching 1-1/2 inch up the sides for 5 minutes. Layer the mozzarella cheese on the bottom of the pies. Top each with half of the pepperoni,fresh sliced mushrooms ,red onions and Italian sausage. Ladle the sauce evening over each pizza and top with grated Parmesan. Bake until crust is golden ,about 30 to 35  minutes. Remove from oven and serve.    

 

Buono Appetito

A Tour of Italy For Dinner at Dawn!
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Cassata Sicilian

by Frank Palazzolo, Chef and Owner of Nonna Maria's in Oracle

sponge cake:

5 eggs separated (have eggs at room temp)

1c sugar

1tsp vanilla extract

1 tsp rum

1 1/2 c cake flour

cassata filling

2 c ricotta cheese

1/4 c heavy cream

2 eggs separated

1/2 c sugar

1/3 c mini chocolate chips

1/2 tsp ground cinnamon

5 tablespoons hot water

5 cups confectioners sugar

3 tables spoons vanilla

 

Sponge cake

1. Preheat oven to 325 grease & line 9 in round pan with parchment paper

2. Mix egg yolks, sugar, vanilla & rum in bowl til mouse like consistency

3. Beat egg whites til stiff, then gently fold into the sugar mix

4. Gradually fold in flour to step 3 mix

5. Pour into the 9 in cake pan & bake for 30 min til golden brown.  Invert onto a plate

when cold, peel off the paper cut the cake into thin slices and use them to line the base & sides of a 9 in cassata pan . Reserve some cake

 

Cassata Filling:

1. Press ricotta through a sieve into a bowl work in  cream, yolks, & sugar.  Stir in chocolate chips, and cinnamon . Beat the egg whites stiffly and fold into the mix.  Spoon the mix into the sponge cake lined pan.  Fill to top of pan with filling.  Cover the mix with the remaining sponge cake.  Chill til firm

Finish the cassata slip a knife around the sides to loosen it & invert on to the serving plate.  Mix Hot water , confectioners sugar and vanilla in a bowl beat with a spoon til pourable.  Pour over the center of the cassata & let frosting flow.  Embellish with dried or candied fruits. 

Store in refrigerator til ready to serve

 

Mangia!!

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Ruvidelli Nettuno

by Frank Palazzolo, Chef and Owner of Nonna Maria's in Oracle

feeds 2-3 people

1 pound of Rigatoni pasta

Sauce:

1 tablespoon  extra virgin olive oil

1 c chopped onion

3 cloves minced garlic

15 ounces tomato puree

6 ounce Tomato paste

3 tsp. of Italian seasonings

1/3 c dry red wine

1 tsp. salt

1 pounds of Mussels

1/2 c. cherry tomatoes

1 pounds of Clams

4 ounces dry white wine

2 ounces fresh basil

1 pound of shrimp

 

1. Prepare pasta according to package, drain keep warm.

 

Sauce:

2. Prepare sauce by heating oil in medium  pot.  Add onion, garlic saute 3 min. 

3. Add tomato puree, tomato paste, wine salt. bring to a boil

4. Reduce heat to low simmer. 

5. In sauce pan heat 3 tablespoons olive oil, 1 clove garlic, cherry tomatoes, til tomatoes are soft.

6. Add in Mussels & clams  let simmer 2-3 minutes

7. Add calamari let simmer til mussels & clams open

8. Add white wine & tomato sauce

9. Fresh Basil, shrimp are added next & let simmer for approx 7 min

Mangia!

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Crostini Mediterranean

Crostini Mediterranean

By: Frank Palazzolo, Chef and Owner of Nonna Maria's in Oracle

1 French Baguette approx 9 inch in size cut in THIN 1/2inch slices

1/4 cup of extra virgin olive oil

2 tablespoons of minced garlic

1 Roma tomatoes diced

salt & pepper to taste

4 ounces of feta cheese crumbled

3 ounces of artichoke hearts diced

1 tablespoon chopped fresh basil

4 ounces asiago cheese grated

 

1. Preheat the oven to 375 degrees F.  Arrange the bread slices on a cookie sheet.  Brush  e.v. olive oil over the bread slices.  Bake until pale golden & CRISP, about 15 min. 

 

2. In a small saucepan combine olive oil, garlic, til mix starts to bubble season with salt & pepper.  Remove from heat.  Add tomatoes, artichoke hearts, & fresh basil.  Stir together.  Lastly add the feta mix well. 

 

3.  Spoon mix on to each slice of bread sprinkle Asiago cheese

Mangia!!

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Heading to Sicily? Chef Frank Says: Eat Here!
By: Chef Frank Palazzolo, Nonna Maria's Frank's Sicilian Restaurant Recommendations: The Chicken House Corso Umberto 373 Cinisi, Sicily tel 39 091-869-9207 A local favorite! Serving rotisserie chicken for carry out only. Pino & Enza LoPiccolo owners. Don't forget to mention Arizona...Chef Frank Palazzolo, Nonna Maria's Frank's Sicilian Restaurant
Last Modified 05/07/2008 08:07:49 AM

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Bow Ties Alle Portofino (Dinner at Dawn 01/03/07)

Bow Ties Alle Portofino
by Nonna Marias Ristorante & Pizzeria  Chef, Owner, Artist: Frank Palazzolo

1 pound Bow tie pasta

1 pound medium shrimp, peeled and deveined

12 sun-dried tomatoes, drained & cut into strips

2 pound cherry tomatoes, cut in half

2 bunches of spinach torn into bite sized pieces

6 sprigs Italian parsley, coarsely chopped

1/2 small bunch fresh basil, leaves picked and coarsely chopped

1/4 cup of extra virgin olive oil juice of one lemon salt & pepper to taste

 

Cook pasta according to package directions.  While pasta is cooking, steam the shrimp until the shrimp are no longer translucent.  Put shrimp in mixing bowl.  Add sun-dried & fresh tomatoes, spinach, parsley and basil.    When pasta is done, drain well & immediately add to the mixing bowl.  Add oil, lemon juice and salt & pepper to taste. Toss quickly and very well & serve immediately. 

Click here to learn more about the restaurant and Frank's paintings

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Grilled Panini

Grilled Panini

Nonna's Palermo Grilled Panini

by Frank Palazzolo, Chef and Owner of Nonna Maria's in Oracle

4 slices of bread

6 tablespoons of extra virgin olive oil

4 tablespoons of balsamic vinegar

1 Roma Tomato sliced

1/2 cup of spring mix

4 paper thin slices of prosciutto (di Parma)

4 thin slices mortadella

4 thin slices salami

4 slices smoked provolone cheese

 

Arrange the sliced bread on a flat work surface , and brush 1tablespoon of extra virgin olive oil and balsamic vinegar on each slice of bread .Top 2 slices of bread equally with the prosciutto , mortadella, salami, and 1/4 cup of spring mix , 4 slices of the Roma tomatoes and 2 slices of provolone and then place the remaining 2 slices on top.

Brush the outside of each Panini with the remaining tablespoons of extra virgin olive oil.

Place on the Panini grill over a medium heat .Cook until golden brown and cheese is melted,

pressing occasionally to compact . Cook time about 5 minutes.

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Eggplant Rollatine

Eggplant Rollatine

by Frank Palazzolo, Chef and Owner of Nonna Maria's in Oracle
 

2 large eggplant (sliced)

1 pound mozzarella cheese shredded

15 ounce ricotta (light ricotta if you like)

10 ounces spinach (thawed & drained)

1/2 cup grated parmesan cheese

4 cloves garlic mince

1/2 c extra virgin olive oil

28 ounces crushed tomato puree

10 ounces tomato sauce

2 tablespoons Italian seasoning

1 tsp salt

1/2 tsp black pepper

2 cups seasoned bread crumbs

1 cup all purpose flour

2 eggs

1/4 c heavy cream

 

1.  Sauce: Heat 1 tablespoon extra virgin olive oil in large saucepan. Add 2 tablespoons garlic after 1 min pour in crushed tomatoes & tomato sauce. Season with salt & pepper, Italian seasoning. Allow to simmer for approximately 30 min on med/ low heat.

 

2. Preheat oven 400. In a large shallow dish mix breadcrumbs & flour. In a second dish whisk eggs & cream together.

 

3. In a frying pan add remaining olive oil. Dip the slices of eggplant 1st in the egg mix 2nd in the flour mix. Fry in olive oil approximately 3 min per side. Lay on plate.

 

4.  In a 9x13 baking dish add 1/2 of batch marinara sauce. In a large bowl stir together garlic, spinach, parmesan, ricotta cheeses. On a flat slice of fried eggplant scoop 2 tablespoons of the ricotta mix. Roll up eggplant & place seam side down in baking dish. Place remaining sauce over the rolls.

 

5. Allow to bake for approximately 30 min.

Mangia!!!! Serves 8! 

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What to do with Thanksgiving left-over's
What to do with Thanksgiving left-over's

Turkey Scaloppini
by Frank Palazzolo, Chef and Owner of Nonna Maria's in Oracle


11/2 pounds (1/4inch thick) sliced Turkey
1/2  cup of Bread Crumbs
2     eggs
1/4  cup grated Parmesan cheese
1/4  cup Butter
1/8  teaspoon Salt
1/8  teaspoon Ground Pepper

In a bowl beat eggs.
In another bowl combine bread crumbs, salt ,pepper and Parmesan
Dip turkey in egg mixture and coat with bread crumbs.

Melt butter in skillet over a Medium-High heat, cook for 2 to 3 minutes on each side,
until meat juices runs clear and coating is golden.
 
Can be topped with Gravy or Marinara Sauce .

Mangia!!!
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Honey Duck Legs

Honey Duck Legs

by Frank Palazzolo, Chef and Owner of Nonna Maria's in Oracle

4 ducks legs

1 tsp ginger

2 oz orange juice (fresh squeezed)

4 ounces  of butter

3 ounces of honey

4 ounces of water

1 tsp sugar

1/2 ounce lemon juice (fresh squeezed preferred)

 

1. Preheat oven to 350

 

2.  Place 2 ounces of butter

duck legs in large skillet over med high heat

 

3.Allow the legs to to cook about 3 min each side

 

4. Place legs on cookie sheet & drizzle glaze( recipe found below) over the legs

 

5. Place legs in preheated oven for 25-30 min

 

Glaze:

1. In a small saucepan combine honey, 2 ounces butter, water, lemon, & orange juice simmer until mix is syrupy.  Add sugar  & ginger

 

Mangia!!

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Ginger Pork Medallions

Ginger Pork Medallions

by Frank Palazzolo, Chef and Owner of Nonna Maria's in Oracle

1 pound of pork tenderloins diced

1/3 c of all purpose flour

1/4 tsp salt

1/4 tsp pepper

1/4 tsp ginger

1/3 c chicken broth

2 oz lemon juice

2 oz butter  

 

In large Ziploc baggie combine the flour, salt ,pepper. Add pork a few pieces at a time and shake to coat.   Over a medium - high heat place large skillet add butter,  cook pork 4minutes on each side till brown, add ginger, drizzle lemon over pork while cooking.   In the same skillet add chicken broth bring to a boil.  Reduce heat let simmer 3-4 min.  

Serve medallions on plate & drizzle sauce over medallions  

 

Mangia!!

 
 

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 Eggplant Rollatine 



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