#caccicavallo

[dinosaurwithablog]

I just finished grating 4 Italian cheeses, parmesan reggiano, pecorino romano, caccicavallo, and asiago, making sautéed mushrooms, and frying up some chicken. My back hurt so I decided to wait until tomorrow to make an Alfredo sauce from the aforementioned cheeses. I'm gonna use it to make a delightful white pizza. Instead of making a pizza with my homemade dough right now, I decided to make my version of an Italian open faced grilled cheese sandwich with all of the other ingredients and some thinly sliced white onions. I'm am very happy with the way this sauceless pizza turned out. It was delicious 😋 I never before used real asiago as a main component in my cooking. It is really strong and funky. It is delicious 😋 I can't wait to make a real white pizza with Alfredo sauce tomorrow 😋 with the addition of that lovely sauce, that pizza is gonna be decadent and delectable!! Mmmmmmmm ❤️ If I hadn't just eaten, I'd be hungry just thinking about it. I am looking forward to seeing how it comes out. I love cooking because you can take anything and with spices and techniques, you can create something wonderful ✨️ 😊 it's so much fun, too. To me, cooking is an expression of love, especially when you get to feed others. I love doing that. My neighbors eat very well. 😁😍😋 In the words of Julia Child, bon appétit!!!

[dinosaurwithablog]

I made a white pizza. It doesn't look white now because I cooked it, but the ingredients were white at the start. I made homemade dough and homemade Alfredo sauce using fresh Italian cheeses. I used parmesan reggiano, pecorino romano, asiago, and caccicavallo besides the butter and cream. It's decadent. It's so rich and creamy, and it's so easy to make. Just melt 1 stick of butter in a pan on medium heat, add a pint of cream, and stir until blended. Then you add 1 cup, 8 oz., of finely grated parmesan cheese. You can use different cheeses like I did. Adding the cheese slowly while constantly mixing will give you a delightful, creamy, smooth sauce. If you get lumps, you can always strain them out. I placed roasted garlic on the crust and then spread Alfredo sauce on that. Then I topped the pizza with all the 4 cheeses that I used to make the Alfredo sauce. I then added roasted chicken, sautéed mushrooms, and thinly sliced onions. I sprinkled basil and oregano on top of that. It tasted fantastic 😋 sooooooo much cheese. I love cheese, if you couldn't tell. 😁 The onions added a fresh, lighter, brighter element to the pizza and cut through some of the richness. Fresh basil would, also, cut through the richness, but I didn't have any so I used dry basil. The crust was light and crispy. Perfecto. I'm gonna make this again for sure. Tomorrow, I'm gonna make fettuccine Alfredo with the remaining sauce. I think that I'll add some chicken and broccoli to it. That sounds delicious. I can't wait. In the words of Julia Child, bon appétit 🤌😋�� I think that I'm gonna have another slice 😋 mmmmmmmmmmmm 😊

[dinosaurwithablog]

Tonight, I went all out. I made homemade pasta, homemade ricotta cheese, homemade sauce, and made the filling for my manicotti with the fresh ricotta and the Italian cheeses that I got in NY... Parmesan reggiano, pecorino romano, asiago, and caccicavallo!!! This is the best manicotti I've ever had!! The inside filling is so fluffy and tasty, and the pasta is very tender. The sauce is delicious because I cooked the rinds of all the cheeses in it for hours. Now, I'm gonna have to make manicotti this way every time because I'm spoiled. It was a lot of work, but it was well worth it. This is sooooooo good. Petey agrees. 😊😋😍😁🤗 this was so inexpensive to make, and it's better than any restaurant food I've ever had. 😋 I'm very proud of my manicotti. I've gotta make more soon!!! 😍

[dinosaurwithablog]

I did it!!! I made NY pizza in Washington State!!!!! Oh my, it's sooooooo good. I hand grated caccicavallo, Parmesan reggiano, and pecorino romano. I made a fantastic sauce with the rinds of the cheeses and the cheese themselves. I, also, used some of the Alfredo sauce that i made the other day on the pizza. But the thing that made it authentic NY pizza was the dough. My good friend Vinny, who owns Super Pizza, in Bellmore, NY, shared his wisdom about making pizza dough, and it made all the difference in the world!!! The dough was thin, light yet crispy, and it folded just like it does in NY. And from now on, I'm ordering real Italian cheeses online because it tasted so much better than the store bought cheeses do. I'm proud to say that was the best pizza that I've ever made! Thanks, Vinny 😍😋😊 that was spectacular!!! ❤️❤️❤️ mama mia, that's a great 🍕🍕🍕🍕😋😍