Organic and natural grocery news and recipes by Cozy Farm

Neapolitan Pizza is considered by Italians Pizza lovers as the golden standard for Pizza.  While until few years ago it was considered as a niche product because of the more popular and less traditional alternatives offered in the USA (see e.g. New York Style Pizza, New Haven Style Pizza or Chicago Deep Dish Pizza), we are seeing a lot of new  Neapolitan Pizzeria in all the main US cities. The main differences between the Neapolitan Pizza and the classic American are: 

1) Neapolitan Pizza is very thin at the center with a very thick and soft crust on the outer part.

2) Sauce is plain tomato and sea salt and a couple of basil leaves, no other spices (and no garlic!)

3) It is topped with fiordilatte Mozzarella

4) The choice of toppings is very limited, usually limited to anchovies, ham, sausage. 

5) It can be cooked in a firewood oven only for no longer that 90 sec. 

6) It has a diameter of 12-14 in

While the perfect pizza can be eaten in a pizzeria, here we offer a recipe that you can do at home and if you have a pizza oven that reaches 905 F you can be impressed.

Sometimes Thanksgiving meal becomes a challenge if you are on Gluten Free Diet.

How can we have our traditional stuffed turkey and still enjoy it? We researched our suppliers 

and found out this amazing gluten free stuffing Mix from Aleia's.

This is made in a nut free facility for added safety. 

How to use it? 

First get a 14 lbs bird a prepare it as you normally do. For the stuffing: 

Editing Partner RatRating 

Speaking of easy Italian recipes, Linguine anchovies, capers and breadcrumbs, with its characteristic aromas and flavors, is a dish that brings the very essence of Sicily on your table. 

This type of pasta has ancient roots, but, at the same time, the taste is very modern.

Inspired by the "pasta ca 'muddica”, a traditional Sicilian recipe, it’s very simple to prepare.

Do you want to try?

Linguine with Anchovies, Capers, and Breadcrumbs is a dish that captures the essence of Sicily with its characteristic aromas and flavors. This pasta dish has ancient roots, but its taste is very modern. Inspired by the traditional Sicilian recipe "pasta ca 'muddica," it's incredibly simple to prepare and a delightful culinary experience.

Ingredients:

• 12 ounces linguine pasta
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 4-6 anchovy fillets, chopped
• 2 tablespoons capers, rinsed and drained
• 1/4 cup breadcrumbs
• Red pepper flakes, to taste
• Fresh parsley, chopped, for garnish
• Salt and freshly ground black pepper, to taste

Instructions:

1. Cook the linguine pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for a minute until fragrant.
3. Add chopped anchovy fillets and capers to the skillet. Cook for 2-3 minutes, stirring occasionally until the anchovies dissolve into the oil.
4. Add breadcrumbs and red pepper flakes to the skillet. Cook for another 2-3 minutes, or until the breadcrumbs turn golden and crispy.
5. Return the cooked linguine to the skillet and toss it with the breadcrumb mixture, ensuring the pasta is well coated.
6. Season with salt and freshly ground black pepper to taste.
7. Garnish with fresh chopped parsley.
8. Serve Linguine with Anchovies, Capers, and Breadcrumbs hot and enjoy the Sicilian flavors!

Don't you have a lot of time cooking? Unexpected guests for dinner? No problem, this recipe is definitely for you! Spaghetti Aglio, Olio & Peperoncino are one of the most famous recipes of Italian tradition, easy, fast and perfect for this kind of occasions.

Three ingredients and a few steps to make a truly delicious and fragrant pasta.

So... what are you waiting for? Try it now and tell us what you think.

Enjoy a classic Italian pasta dish with this easy-to-follow recipe for Spaghetti Aglio Olio e Peperoncino.

Ingredients:

• 200g of spaghetti
• 4 cloves of garlic, thinly sliced
• 1-2 red chili peppers, thinly sliced (adjust to your spice preference)
• 1/4 cup of extra-virgin olive oil
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish
• Grated Parmesan cheese, for serving (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and chili peppers. Sauté for 1-2 minutes, or until the garlic becomes fragrant and lightly golden. Be careful not to burn the garlic.
3. Add the cooked spaghetti to the skillet and toss to coat it with the garlic and chili-infused olive oil. Season with salt and freshly ground black pepper to taste.
4. Continue to cook and toss the spaghetti for another 2-3 minutes until it's heated through and well coated with the flavorful oil.
5. Remove the skillet from heat and garnish the dish with fresh chopped parsley.
6. Serve the Spaghetti Aglio Olio e Peperoncino hot, optionally with grated Parmesan cheese on top.