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Roberta’s

Roberta’s

Lidia's Italy: Recipes: Fresh Shrimp and Tomato Ravioli - delicious - I sauteed the extra filling and put on top of ravioli.  Next time I will work on a lighter tomato-basil sauce or maybe a different sauce entirely.  Regular tomato-basil pasta sauce was too heavy.

Lidia's Italy: Recipes: Fresh Shrimp and Tomato Ravioli - delicious - I sauteed the extra filling and put on top of ravioli. Next time I will work on a lighter tomato-basil sauce or maybe a different sauce entirely. Regular tomato-basil pasta sauce was too heavy.

Sirloin Tip Roast, Prep:  15 mins / Cook:  2 hours 15 mins / Serves: 4. Ingredients: 2.5 lb sirloin tip roast, 2 tsp kosher salt or 1 tsp table salt, 1½ tbsp vegetable or olive oil, 1 tsp pepper, 2 tsp dried oregano, 2 tsp dried basil, 1½ tsp crushed red pepper flakes (for extra spice use chili pepper flakes), and 3 cloves of garlic (minced). by Bea Lopez

Sirloin Tip Roast, Prep: 15 mins / Cook: 2 hours 15 mins / Serves: 4. Ingredients: 2.5 lb sirloin tip roast, 2 tsp kosher salt or 1 tsp table salt, 1½ tbsp vegetable or olive oil, 1 tsp pepper, 2 tsp dried oregano, 2 tsp dried basil, 1½ tsp crushed red pepper flakes (for extra spice use chili pepper flakes), and 3 cloves of garlic (minced). by Bea Lopez

Pizza

’Nduja and mascarpone pizza | One of the best pizza experiences I had was in Italy with the excellent de Maria family who were lucky enough to have a wood-fired oven at the bottom of their house. Pizza after pizza kept coming, all thin and with only a few toppings on each. Very delicious. So here is the pizza base recipe we use at Berta topped simply with creamy mascarpone and fiery ’nduja. Feel free to add any other toppings you desire, but not too many at once, please.

’Nduja and mascarpone pizza | One of the best pizza experiences I had was in Italy with the excellent de Maria family who were lucky enough to have a wood-fired oven at the bottom of their house. Pizza after pizza kept coming, all thin and with only a few toppings on each. Very delicious. So here is the pizza base recipe we use at Berta topped simply with creamy mascarpone and fiery ’nduja. Feel free to add any other toppings you desire, but not too many at once, please.

Onion Crema (from Ragazza's Pizza Bianca) | Serious Eats : Recipes

Onion Crema (from Ragazza's Pizza Bianca) | Serious Eats : Recipes

Note: Caciocavallo is a sheep's milk cheese from Sicily. When purchasing, ask for aged caciocavallo meant for grating. If unavailable, replace with Pecorino-Romano or Parmigiano-Reggiano. Store-bought bread crumbs will work, but for best results, use homemade. The 12.25 ounces of...

Note: Caciocavallo is a sheep's milk cheese from Sicily. When purchasing, ask for aged caciocavallo meant for grating. If unavailable, replace with Pecorino-Romano or Parmigiano-Reggiano. Store-bought bread crumbs will work, but for best results, use homemade. The 12.25 ounces of...

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