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Well, if not physically, at least in the spirit of culinary inspiration. We've got some awesome pizza and pasta recipes this month that you can try. If the big guy in your family is a fan of pizza, pasta or both, read on and serve him a treat!
There is nothing quite like the taste of homemade dough when baking, and that goes for pizza or pasta too.
Basic pizza is made of flat bread with tomato based sauce, topped with mozzarella cheese and basil, in the colors that match the Italian flag. Our pizza recipe uses dough that is made of whole wheat flour mixed with garlic powder, and with tasty fresh tomatoes in season.
See recipe for
Whole Wheat Chicken Pizza with Spinach & Fresh Tomatoes
The classic pizza turnover, our calzone is a fragrant and savory blend of pesto, basic mozzarella cheese, tomatoes, artichokes, pepperoni and mushrooms. It's fun to wrap, delicious to eat, and Dad will surely be delighted.
See recipe for
Artichoke and Mushroom Stuffed Calzone
A very simple recipe. Onions, sausages, mozzarella cheese and basic ricotta cheese are tightly wrapped inside and ready to be enjoyed with chunky tomato sauce. Ravioli is usually made at home in Italy, so our homemade version should make you feel like a real Italian! Delizioso!
See recipe for
Home Made Ravioli
Spinach fettuccine may be the most popular fettuccine in America. This colorful dish of green, red, and orange is simply seasoned with salt and pepper. The lovely color of spinach pasta is a favorite among many pasta fans. Add bacon and shrimp to top it off and what could there possibly be, that's any better?
See recipe for
Spinach Fettuccine with
Bacon & Shrimp
We hope our recipes inspired you to cook for Dad this month. Believe it or not, pizza or pasta can be one of the healthiest things to eat, if you use the right ingredients. The best thing about homemade is that you're in complete control, so feel free to adjust the recipes the way Dad likes it! Change up the toppings on your pizza or stuff your ravioli with his favorite cheeses or meats—he’ll love the attention!
If you love pizza, you'll love a Calzone. If you love Calzone, you'll love a Stromboli. How are they different? How are they similar? Most people know a Calzone to be like a pizza turnover, with its half-moon shape. The ingredients in each are similar and vary along tastes, restaurants, origins, etc. Strombolis are usually rolled into a log and baked and filled with sauce, meats and cheese. The sauce is poured on the outside of a Calzone, and sometimes served on the side. The Calzone is native to Naples, Italy; the Stromboli is strictly an American creation.
So there you have it--Calzone vs. Stromboli. Either way you've got a mouth watering bit of Italian influence that can really kick up the flavor.
The secret to a great pasta dish is to pair the right shape to the right sauce. Some shapes are more suited to chunkier sauces, while others work better in soups. Here are just a few of the many shapes out there.
Anelli: small rings mainly used in soups
Bucatini: thick and straw-like, hollow spaghetti for basic pasta dishes or casseroles
Cappellini: thin, delicate strands best used with lighter sauces
Conchiglie: shell shaped pasta used in soups or salads
Ditalini: thimble shape is versatile enough to bake, stir into soups or stir-fry
Farfelle: distinctive bow tie shaped pasta, thick enough for any type sauce
Fusilli: twisted, spiral shaped pasta good with any sauce or in salads
Lasagna: sheets of flat rectangular pasta usually baked
Linguini: flat ribbons narrower than fettuccine, often served with seafood or pesto
Macaroni: popular curved short tubes used in salads and Mac & Cheese
Penne: these tubes with diagonal cut ends are exceptional with chunky sauces
Ravioli: stuffed pasta, excellent with broth or sauce
Rigatoni: straight cut tubes with lengthwise ridges, are versatile with any sauce
Rotelle: unique wheel shape; the spokes are excellent for capturing flavor
Spaghetti: America's favorite shape, this cord like pasta is extremely versatile
Tortellini: square-cut pasta, shaped into a ring good with salads or thick sauces
Vermicelli: fine, thinner than Spaghetti pasta used in salads or stir-fry
Ziti: medium sized tubes, this pasta is good with chunky sauces, baked dishes
Of course there are many, many more. How many names did you recognize? How many shapes have you
Menu settings include: basic bread (regular, firm), soft, French, dough, cookie/pasta dough, cake, jam and quick bread  
This is the Home Bakery Breadmaker that we used to make all our impressive recipes this month. If you don't have one, this might be the perfect time to present one to Dad for Father's Day. It's so easy to use, even he can do it--ha! Seriously though, our Breadmakers are so fun to use, you'll probably want to keep it on your kitchen counter every day!
I want to know more about this Breadmaker!
I want to know about other Breadmakers!
I want to know more about Breadmakers!
It's grillin' time!
The coming of summer means it's time to break out the grill. Do it the Zojirushi way with our
teppanyaki (iron plate griddle) recipes and our amiyaki (grill) style barbecue. See you next issue!