Laurina's Kitchen - Ralph Ecobelli shows you how to make Minestra.
Ralph Ecobelli demonstrates how to make Minestra (early 1990s)
Laurina's Kitchen (available online at Amazon, Barnes and Noble and from the publisher Square Circle Press) is a collection of recipes, memories, and stories inspired by the authors' grandmother Laurina Ecobelli. Laurina (Laura), along with their grandfather Donata (Dan), and their father Ralph, operated Ecobelli's Tam O'Shanter Inn on Route 50 in Ballston Spa for over 40 successful years. This lively and entertaining cookbook contains the heirloom family recipes for many of the popular dishes for which The Tam was famous, including their legendary pizzas. Also featured are recipes from close friends and other members of the Ecobelli family who were all inspired by Laurina's creative flair. A colorful and eclectic mix of ephemera, such as menus, postcards, and newspaper articles, help to bring this Upstate New York institution back to life. Peppered throughout are images of the Ecobellis and their extended family around the restaurant and at home, as well as special memories contributed by the staff, patrons, and friends who were all a part of the restaurant's devoted community. It is a loving tribute to Laurina's legacy.
Laurina's Kitchen is a companion piece to the forthcoming movie, Chickadee, also written by the brother and sister team of Tom and Lora Lee Ecobelli. Chickadee is based on the real life experiences of Laurina Inzinna (Ecobelli), whose childhood abuse and exploitation sparked a landmark court case in upstate New York in 1923.
Look for Laurina's Kitchen on Facebook. If you make any recipes from the book send us a picture and a note! Enjoy!
Mini Sausage, Mushroom and Cheese Calzones
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Ingredients
1 batch One-Hour Pizza Dough or Naples Pizza Dough
2 tablespoons EVOO – Extra Virgin Olive Oil, plus more for the dough, divided
1 pound fennel pork sausage, bulk or removed from casings
1 pound cremini mushrooms, sliced
2 large cloves garlic, chopped
1 tablespoon fresh thyme leaves, chopped
Salt and pepper
Fine semolina or “00” flour, for dusting the peel
2 cups sheep’s milk ricotta cheese
1/2 cup Pecorino Romano cheese
3/4 pound fresh mozzarella, sliced
Garlic Lovers’ Calzone Sauce, for dipping
Preparation:
Preheat the oven and a pizza stone* at 550°F (or as high as your oven can go).
Cut the dough into eight portions. On a floured surface, roll out each portion of dough into an oval or rectangle 3-4 inches by 5-6 inches, and transfer to a semolina-dusted pizza peel.
In a medium skillet, heat 1 tablespoon of the EVOO (1 turn of the pan) over medium-high heat. Add the sausage, breaking it up into crumbles as it browns. Remove from skillet and set aside.
Add the remaining 1 tablespoon EVOO to the pan. Add the mushrooms and cook to brown. Add the garlic, thyme, salt and pepper, and stir for a minute more.
Spread the ricotta over about half the surface of each dough pieces, leaving a small border around the edges. Scatter the Pecorino on top then dot with the mozzarella. Arrange the mushrooms and crumbled sausage over the cheese. Brush the edges of the dough with a little water, fold the calzone in half, and press to seal the edges. Prick the top of the calzone 2 or 3 times with the tines of a fork, then brush the calzone with EVOO.
Slide calzones onto pizza stone and cook until golden, 5-6 minutes.
* If you don’t have a pizza stone, preheat oven to 350°F and line a baking sheet with parchment. Bake for 5-6 minutes on prepared baking sheet, then switch on the broiler for 1 to 2 minutes to char edges.
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