How To make Cliff's Pizza Topping
1 lg Bell pepper, green, chopped
1 lg Bell pepper, red, chopped
1 md Onion, chopped
1 lg Tomato, sliced into rounds
1 c Mozzarella cheese, shredded
(Use more or less to taste)
Sprinkle cheese on rolled out pizza pie (1/2 recipe of Marty's pizza dough). Tope with chopped peppers and onions, cover with round tomato slices. Sprinkle with salt and pepper. Cook for about 20 to 25 minutes on 450 degrees, or until crust is brown and cheese
melted. (I omit pizza sauce for this one. If you've never tried it... try it just once, you might be surprised how good it is without sauce. Make sure the pizza is completely covered with vegetables, sometimes I use very finely chopped broccoli with this as well, and if I feel adventurous, jalapeno peppers).
How To make Cliff's Pizza Topping's Videos
Cliff'les the baking bear
Pizza dough
Scallion Pancakes | Kitchen on the Cliff with Giovanna Bellia LaMarca
Enter the New Year with a recipe you've never tried before! Today we have ventured out of Sicily and enter the delicious world of Chinese cooking. These flaky, crunchy, crispy pancakes are sure to please everyone at your dining room table.
Wishing you a New Year filled with joy, health, and happiness.
Chinese Scallion Pancakes (makes 6)
3 cups flour
1 cup boiling water
6 scant tablespoons of shortening
Kosher salt as needed
6 scallions
1/4 cup vegetable oil for pan frying the pancakes to start and more as needed
Dipping Sauce
1/2 cup soy sauce
1/2 cup rice vinegar
1 teaspoon sesame oil
1/2 teaspoon Hot Sesame oil or Chili Oil (to taste)
1 tablespoon chopped scallion
1 tablespoon grated ginger
Divide among small dipping bowls for each guest
MY COOKBOOKS:
WEBSITE:
INSTAGRAM: giovannabellialamarca
MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing
VIDEO EDITING: Francesca Sacco
Sicilian Caponata | Kitchen on the Cliff with Giovanna Bellia LaMarca
I hope you enjoy my version of Caponata! This recipe can be found in my book Sicilian Feasts on page 17. If you make it at home, please share your creations with me!
BOOKS:
WEBSITE:
MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing
VIDEO EDITING: Francesca Sacco
Ingredients:
1 eggplant
Two red peppers
Two large onions
4 stalks of celery
1 cup plus as needed olive oil for frying
Salt to taste
2 tablespoon’s of capers in salt
1/4 cup ketchup (secret ingredient)
1/4 cup red wine vinegar
Sicilian Ragù | Kitchen on the Cliff with Giovanna Bellia LaMarca
This Ragù is so versatile... put it on ravioli, on gnocchi, in lasagne, in arancini... and mop up the rest with a piece of bread! I hope you enjoy my recipe, and if you make it, please share your photos and videos using the hashtag #KOCShareWithMe!
Ingredients
1/2 lb each of beef, veal and pork or 1 1/2 lbs of beef, grond
1 egg
1/2 cup caciocavallo cheese, shredded
2 garlic cloves, chopped
2 tablespoons chopped Italian flat leaf parsley
salt and black pepper to taste
2 tablespoons extra virgin olive oil
3/4 cup red wine
2 (28 oz) cans of Italian whole peeled tomatoes, crushed
1 tablespoons sugar
1 tablespoons fennel seeds
1/2 teaspoon nutmeg, preferably freshly grated
1/2 teaspoon all spice
1/4 teaspoon ground cloves
Filming and Video Editing by Francesca Sacco
My books:
Sicilian Feasts
The Cooking of Emilia-Romagna: Culinary Treasures of Northern Italy
Language and Travel Guide to Sicily
Available on Amazon, Barnes and Noble, and other book vendors.
WEBSITE:
INSTAGRAM:
MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing
Let's boulder at the Cliffs at Dumbo in Brooklyn NY and try the famous Lucali's pizza
We spent a weekend in NYC and ate at Lucali's, voted the second best pizzeria in the world (it was worth the line), and climbed at an outdoor bouldering facility in DUMBO, Brooklyn. Check Lucali's instagram for their hours, we got in line on a Friday at 3:45 PM and was able to specify what time we wanted to come back.
Easy Sicilian Desserts to Beat the Summer Heat | Kitchen on the Cliff
HAPPY NATIONAL WATERMELON DAY ????
In this video, I show you how to make a refreshing milk pudding and a delightful watermelon dessert!
STAY TUNED for my book release in the Spring of 2022!
Bianco Mangiare - White Pudding
4 cups milk
3/4 cup cornstarch
3/4 cup sugar
rind of one lemon removed in a long spiral
Garnishes:
Rose Geranium Leaves and Flowers
Coarsely chopped pistachios
Grated Chocolate
Savoiardi Biscotti to serve on the side
Gelo di Melone - Water mellon pudding
4 cups watermelon puree passed through a sieve and pushed through with a rubber spatula
1/2 cup cornstarch
1/2 cup sugar
1 cinnamon stick or 1/2 teaspoon ground cinnamon
5 whole cloves wrapped in cheesecloth for easy removal or 1/4 teaspoon ground cloves
Garnishes:
Tiny chocolate chips to resemble watermelon seeds
Coarsely chopped pistachios
a layer of heavy cream on the surface of the pudding
A swirl of whipped cream or non dairy Reddi Wip topping
or any combination of the above.
Filming and Video Editing by Francesca Sacco
My books:
Sicilian Feasts
The Cooking of Emilia-Romagna: Culinary Treasures of Northern Italy
Language and Travel Guide to Sicily
Available on Amazon, Barnes and Noble, and other book vendors.
WEBSITE:
INSTAGRAM:
MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing