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Prescott Parent Magazine
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Prescott, AZ 86304
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Enjoy these summer favorites from the vaults of Mama Leone's family recipe book!
Mid-Summer Italian Bread Salad (Panzanella)
"Everything in this salad is fresh, except the bread! Prepare this salad by using a loaf of artisan bread or
rosemary bread that is a touch stale. If your bread is too fresh, toast it until it is about half as dried and
crunchy as a crouton."
1 clove garlic   
1 (1 pound) loaf Italian bread   
1 cup chopped tomatoes   
1 cup cucumber - peeled, seeded and chopped   
1 cup chopped red onion   
1 clove garlic, minced   
2 cups chopped fresh basil   
1/8 cup chopped fresh thyme   
1/4 cup olive oil
2 TBS balsamic vinegar
Rub a peeled clove of garlic around a wooden salad bowl. Pull apart or chop the bread into bite-size pieces. In the prepared salad bowl,
combine the bread, tomatoes, cucumbers, red onions, garlic, basil and thyme. Add enough olive oil and vinegar to lightly coat, toss
and serve.
Summer Squash Polenta Bake
3 carrots, sliced   
1 large zucchini, sliced
1 large yellow squash, sliced   
1 red onion, chopped   
1 red bell pepper, chopped   
1 cup spaghetti sauce   
4 tablespoons olive oil
1 pinch garlic salt   
Ground black pepper to taste
1 1/2 cups shredded mozzarella cheese   
1/2 cup grated Parmesan cheese   
1 (18 ounce) package prepared polenta
Preheat oven to 350 degrees F (175 degrees C). Saute carrots, zucchini, squash, onion and bell
pepper in a large saucepan with a small amount of olive oil. Season with garlic salt and pepper. Saute
vegetables for approximately 5 minutes and pour in spaghetti sauce. Stir, cover and simmer until
vegetables are slightly tender. Slice polenta into 1/2 inch circles and season with garlic salt and pepper. Heat enough oil in a medium
skillet so as to completely cover the entire bottom of the pan. Pan fry seasoned polenta in hot oil, about 3 minutes per side. Remove
from oil and layer the slices in a large casserole dish. Spoon the vegetable mixture over the polenta and then sprinkle with Mozzarella
and Parmesan cheese. Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes before serving.
Pork Loin Spiedino with Pine Nut, Garlic, and Currant Soffritto
1 1/2 pounds boneless pork loin,
 cut into 1-inch cubes
2 teaspoons kosher salt
1/3 cup dried currants or raisins
1/2 cup pine nuts
1/3 cup plus 1 tablespoon extra virgin olive oil
1/4 cup garlic cloves, minced        
2 ounces arugula, a handful for each serving
In a bowl, toss the pork with the salt. Cover and refrigerate for at least overnight or up
to 3 days. To make the soffritto, soak the currants in just enough warm water to cover
for about 20 minutes. Meanwhile, add the pine nuts and 1/3 cup of the olive oil to a
small, heavy pot and place over low heat. Gradually bring to a low simmer, stirring
frequently, and cook, stirring, for about 5 minutes, or until the pine nuts have started
to brown. Stir in the garlic and continue to cook on low heat for about 8 minutes, or until the garlic is a light golden brown. Watch
the soffritto carefully; the pine nuts and garlic will burn easily. Drain the currants, add them to the pot, and then remove the pot from
the heat. Let the soffritto cool to room temperature. It will keep, tightly covered, in the refrigerator for 2 weeks. About 30 minutes
before cooking, remove the pork from the refrigerator. If using wooden skewers, soak them in water to cover to prevent them from
scorching. If grilling, prepare a hot fire in a grill, stacking the coals to one side so you have two areas of heat, one with direct heat and
one with indirect heat. If cooking stove-top, heat a cast iron skillet or grill pan. Drizzle the remaining 1 tablespoon olive oil over the
pork and toss to coat evenly. If using skewers, drain them, and thread about 5 pieces of pork onto each skewer. Place the meat over the
coals or on pan and cook for about 1 minute on each side, or until well seared. Move the skewers to the cooler side of the grill or pan
and continue to cook over indirect heat for 8 to 10 minutes, until cooked medium-well but still juicy. Arrange a bed of arugula on a
platter. Place the pork on top. Drizzle some of the soffritto over the top of the pork and the arugula. Pass the remaining sauce at the
table. Serve immediately.
Eggplant Caponata Sandwiches with Mozzarella & Basil
Makes 5 cups of caponata, enough for about 10 sandwiches
This is one of those versatile recipes that can serve more than one purpose — dip, sandwich filling, pasta
sauce — and it makes use of all those beautiful eggplants that are in season. This isn't a particularly
quick dish, but the time involved is mostly hands-off once you finish chopping all of the ingredients.
Then it just needs to simmer until everything is soft and the flavors are well-mingled.
1/3 cup olive oil
1 medium eggplant, peeled and cut into
   small cubes, about 4 cups total
1/2 green bell pepper, diced
1 small onion, diced
4 ounces white mushrooms, chopped
3 cloves garlic, minced
1/2 cup black olives, pitted and sliced
1 6-ounce can tomato paste
3 tablespoons red wine vinegar
1 1/2 teaspoons sugar
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
Baguette or ciabatta bread, to serve
Fresh mozzarella, about 2 thick slices per sandwich, to serve
Fresh basil leaves, optional, to serve
Heat oil over medium-high heat in a large Dutch oven or wide, deep sauté pan and add eggplant, bell pepper,
onion, mushrooms, and garlic. Season with salt and pepper. Cook for about 10 minutes, until vegetables are
soft. Add the olives, tomato paste, vinegar, sugar, and oregano. Season again with salt and pepper. Lower heat
to medium-low, cover, and cook for 30 minutes. Stir a few times during cooking, and add a tablespoon or
two of water (or olive brine) if the mixture is too thick and sticking to the bottom of the pan. Allow
caponata to cool. Spoon on bread, top with mozzarella and basil, and serve. Or, serve warm as a dip.
Spaghetti with Mascarpone, Meyer Lemon, Spinach, and Hazelnuts
2 Lemon, zested and juiced
1 cup mascarpone cheese
1 teaspoon salt
A few grinds of fresh pepper
1/2 teaspoon freshly grated nutmeg
1 pound spaghetti
10 cups (loosely packed) fresh spinach, washed,
   spun dry, and roughly chopped
1 cup chopped, toasted hazelnuts
Combine the zest, lemon juice, mascarpone, salt, pepper, and nutmeg in a bowl. Whisk to combine.
Bring a pot of water to boil and salt generously. Cook the pasta until al dente, taking it off the heat
about 1 to 2 minutes before you would normally remove it. Drain, reserving about 1/2 cup of the pasta
water. Return the pasta to the pot, and set over low heat. Stir in the mascarpone sauce. Add the spinach
and toss so that the spinach begins to wilt. Add about 1/4 cup of the pasta water (more if necessary) to
keep the sauce fluid but not too watery. Continue to cook and toss until the spinach is cooked. Add the hazelnuts and stir to combine.
Serve immediately.
Italian Jam Crostata
Crostata is a favorite dessert of our family. It's a simple and basic but extremely flavorful dessert consumed in Italy and the region of
Puglia, with the specific coastal town of Vieste being the town that inspired this particular dessert.
3 cups of flour, divided (our ideal blend is    
1.5 cup whole wheat and 1.5 cup unbleached
all purpose.
10oz jar of spreadable fruit or marmalade
(orange marmalade is the traditional flavor
used, but we've used dozens of flavors)
1 cup of sugar
1 cup canola oil
1 teaspoon of vanilla extract
2 eggs (large, at least is what we prefer)
3 teaspoons of baking powder
1 teaspoon of baking soda
Citrus zest (our ideal blend is 1/2 a medium
lemon and 1/2 a medium orange)

2 medium sized mixing bowls
Microplane or other fine zesting tool
Non-stick cookie sheet
In one bowl, stir sugar and oil together. Add eggs, vanilla and zest to the same bowl. In a 2nd bowl, mix flour, baking soda and
baking powder. Combine wet and dry ingredients into one bowl. Take dough and press down into cookie sheet; make sure to reserve
some dough (1/2 cup should be sufficient) for lattice on top of Crostata. Pre-heat oven to 350 degrees. Spread marmalade on top of
dough. Roll out lattice and place on top of jam or marmalade. Place dough in cookie sheet into oven for 20min or until dough is
golden brown.
Shaved Italian Ice
2 c. water
1 c. lemon juice (use juice of 2 lemons plus
enough reconstituted juice to yield 1 c.)
Zest of 2 lemons, cut very fine
2/3 c. sugar
Heat water and sugar to boiling. Simmer for 5 additional minutes. Remove from heat; stir
in lemon juice and zest. Cool to room temperature. Divide mixture evenly among three
tubs. Freezer until firm. Shave; scoop into small cups and serve with a spoon or straw. May
wish to garnish with a small thin slice of lemon.
Find these recipes and more in the June/July issue of Prescott Parent Magazine!