Tomato and Corn Pie, Italian Style

tomato and corn pie This is one of my favorite meals to make during the peek of summer because finally tomatoes actually taste like they’re suppose to taste, corn on the cob is also available and in abundance and so nice and sweet. This is what summer eating is all about to me.

tomatoes and corn Take these two essential ingredients, combine them into a pie that has caramelized onions, garden fresh basil, shredded asiago, mozzarella and romano cheese and the end result is a summer flavor explosion!

tomato and corn pie I love having big planks of corn throughout the pie, it provides a nice texture and taste with every bite.

tomato and corn pie No need for a pastry crust on top just let the tomatoes shine in all their brilliant glory, any variety will do.

tomato and corn pie

Make this as many times as you can this summer, serve it with a nice green salad. I promise you will be dreaming about this in the dead of winter!

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4.8 from 4 reviews
Tomato and Corn Pie, Italian Style
 
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Ingredients
  • 1 crust pastry dough, I used a good store bought one
  • 2 large onions sliced and then slowly caramelized until deep golden
  • tomatoes slices, any variety, enough to cover the top completely
  • 3 ears of fresh corn on the cob, cooked and cut into planks
  • shredded asiago, mozzarella enough to fully cover the bottom of the crust area
  • romano cheese
  • olive oil
  • dried oregano
  • fresh basil
Instructions
  1. Roll out your dough and place it into a pie pan
  2. Brush the crust with olive oil
  3. Sprinkle cracked black pepper all over.
  4. Prick the crust all over with a fork.
  5. Layer the bottom with the shredded mozzarella and the asiago, fully covering the bottom, then give it a good sprinkling of grated romano cheese.
  6. On top of the cheese scatter the caramelized onions all around and the fresh basil
  7. Place the fresh corn planks all around filling the top.
  8. Give a quick olive oil drizzle and more romano cheese on top of the corn planks.
  9. Arrange sliced tomatoes on top, sprinkle with salt, pepper and dried oregano.
  10. Do a final quick drizzle of olive oil all over.
  11. Bake in a pre-heated, 375 degree oven until the crust is crispy and a deep golden brown.
  12. Let it cool down before cutting into it.
  13. Garnish with more fresh basil.

 

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Grilled Corn and Zucchini Summer Risotto

grilled corn and zucchini risotto This recipe is summer on a plate, it combines the classic creamy risotto with all the summertime flavors of garden fresh grilled corn and zucchini stirred right into it, and of course some fresh basil to enhance it all.

grilled corn and zucchiniIt’s really very simple to make especially when grilling veggies is at it’s peak this time of year, just set aside a couple of lightly grilled ears of corn as well as zucchini next time your doing some grilling. You’ll then be slicing the corn right off the cobs leaving some of those nice little planks as well as kernels, I just love those corn planks!
making risotto Have all your other ingredients prepped and ready to go, it’s time to start stirring!

grilled corn and zucchini risotto This is what I call the perfect one pot meal, classically creamy with the summertime freshness of the grilled corn and zucchini, and lets not forget the fresh basil!

grilled corn and zucchini risotto Are you ready to dig in?

Want to see what I’m cooking up during the week? You can follow me on Instagram here.

5.0 from 1 reviews
Grilled Corn and Zucchini Summer Risotto
 
Author:
Ingredients
  • 3 ears of corn, grilled and then shucked leaving planks as well as kernels
  • 3 small zucchini, cut in half, grilled then diced
  • fresh basil
  • 1¼ cup arborio rice
  • 1 quart of a good quality boxed broth, low sodium, chicken or vegetable
  • 1 small onion, finely chopped
  • ¾ cup of shredded parmesan
  • ¾ cup, white wine
  • 2 knobs of unsalted butter
  • olive oil
Instructions
  1. Simmer your broth on the stove in a separate pan.
  2. Take an additional pan with a heavy bottom,drizzle the bottom with olive oil then add in 1 knob of butter, cook until melted.
  3. Add in the onion and saute on medium until soft.
  4. Add in the rice, stirring until well coated, cooking for a minute or two.
  5. De-glaze with the wine, stirring until it has cooked in and evaporated.
  6. Start adding in the warmed broth, one cup at a time, continue to stir until absorbed.
  7. Repeat adding the broth and stirring until it gets absorbed all the time on medium heat.
  8. Rice should start to look creamy and when you taste it there should be a slightly al dente feel, you may have a little broth leftover.
  9. When finished add the other knob of butter, stir and combine.
  10. Add the cheese, stir and combine.
  11. Fold in your corn and zucchini, adding as much as you want leaving the planks to decorate the top, again you might have some of the veggies leftover, but that's a good thing!
  12. Take a handful of basil and cut it chiffonade style, then sprinkle it all over.
  13. Enjoy!

 

 

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Celebrating with Timpano!

timpano It’s Timpano time again! If you’re a regular reader of my blog you know I previously featured Timpano a few times already in the course of my almost seven years here on Proud Italian Cook. I can’t help it, it’s such a celebratory meal, like making homemade ravioli, I don’t make it that often but when I do, it’s for a special occasion.

Many years ago I watched the movie Big Night, which by the way I think is one of the best “foodie” movies ever made, two brothers own a restaurant that’s not doing so well so they try and impress there guests by making a Timpano.

Stanley Tucci is in the movie and the actual Timpano recipe comes from his own personal family. To me the highlight of the movie was the  Timpano scene. It will be forever embedded in my mind,  here’s a You Tube clip, and the minute I saw it I knew I would be making this spectacular meal, it’s like an event, it actually consists of very common ingredients, nothing much out of the ordinary, but the presentation is extraordinary!

ingredients for making timpano When making Timpano you’ll find that it’s all about using the correct pan which so happens to be  made of enamelware, you have to have the right size and shaped pan to hold three pounds of pasta, provolone, eggs, mini meatballs, Genoa salami, sauce and grated cheese and it has to be deep enough so you can make several layers before it gets nicely wrapped into the dough and when you finely unmold it, there’s a nice dome like shape to it, here’s what I use.  This recipe feeds at least 16 people!

I’m not going to kid you, it’s a labor of love, but isn’t that what we all do for special occasions, we go all out?  What I really like about making Timpano is that everything can be prepped way ahead of time. I make all my sauce and mini meatballs a week before and stick them in the freezer until the day before, then a couple of days before the party I boil and peel my hard boiled eggs, dice up the provolone and Genoa salami, and make sure I have plenty of romano cheese grated.

Over the years I’ve adapted the recipe a little, I don’t make the heavy ragu that the original recipe calls for, I personally don’t think you need it, there’s so much meat that goes into the layers anyway, to me a nice light marinara made with olive oil, fresh basil, garlic and good San Marzano tomatoes is just right, of course I always make plenty of extra sauce because you’ll want to spoon some on each piece.

The recipe gives you the exact amounts of cheese, salami and meatballs you should use but I always throw in extra, the only thing I do exact is the hardboiled egg amount.  I will post the link to the original recipe at the end of this post.

rolled out timpano dough I can’t tell you how much I love this dough, it comes out perfect every time, I make it the night before, wrap it good in plastic wrap then refrigerate it, just bring it to room temperature before you start to roll it.  Be patient when rolling, let it rest, then roll, it needs to be thin, you should be able to see the counter coming through the dough.

rolled out timpano dough The dough circle needs to be big enough to drape the bowl like in the photo above because once you start adding all the ingredients the sides will rise up a bit, plus you need enough to be able to cover and wrap all the ingredients inside.

steps in making timpano Then all the layering begins! See the bottom picture of the pan? look at the edge, you can see the pan design coming through, that’s how thin your dough has to be otherwise your Timpano will be too heavy and crusty and you don’t want that!

making timpano Layered up to the top, almost done with the filling!

topping off the timpano Add the last layer of sauce and a drizzle of beaten eggs all over the top to seal everything in.

wrapped timpano ready for the oven Wrap it, trim it, and stick it in the oven! My advice is to read, read, read the recipe, I even printed it out and highlighted the important steps so I wouldn’t forget, at one point you have to take it out of the oven and put foil over the top and then back in, if you forget this step with the foil it can ruin the whole thing, my poor friend did that once, so please use a timer and pay attention when it dings.

finished baking timpano Every oven is different but the Timpano should be golden brown with an internal temperature of 120 degrees.

Timpano When you unmold it you can’t just cut into it, a very important step is to let it rest, I repeat, let it rest! If you don’t you’ll have a gloppy mess, and that would be so sad after all that work. Go pour some drinks and mingle with your guests, give it about an hour, believe me it will still be hot.

cut open timpano Then you’ll be able to cut it into sharp clean wedges for everyone, see how nice and thin that dough is?

grilled vegetable platter You might wonder what to serve with Timpano, well since it’s summertime I decided to make a platter of grilled veggies and a nice big Italian salad, that’s it, that’s all you’ll need, trust me.

plated timpano slice Cut your wedges which are nicely held together and spoon warm marinara on top, you’re ready to dig in!

a wedge of timpano If you’re lucky enough there might be a piece leftover for the next day…

celebrating with timpano We had a lot to celebrate, with a ton of hard work and endurance my daughter received her yoga teacher training certificate, it was also my sons birthday, and my niece and a good family friend just completed a triathlon. We’re very proud of them all, they work extremely hard but they sure know how to party!

Here’s a link to the Timpano recipe, within that recipe you’ll find another link to the Family Tucci ragu.

 

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