Pizza Milanese Recipes

Steps:

• Chef's Note: As of late, I've been posting a lot of recipes (well, a lot for me). But, if my negotiations go smoothly, I'm going to be really busy for a while, and I guess I'm getting my cooking in now.
• Gather your ingredients.
• Mix the two cheeses together.
• Place the Italian sausage in a sauté pan, over medium heat.
• Break apart the sausage with a spatula, or wooden spoon, and cook through, about 7 to 10 minutes.
• Drain on paper towels, thoroughly cool and reserve.
• Butter the spring-form pan.
• Chef's Note: The butter will flavor the dish, and help to hold the puff pastry to the sides of the pan.
• Take one sheet of the puff pastry and cut it into two pieces about 70% / 30%.
• Take the larger of the sheets, and roll out on a floured surface.
• Chef's Note: It needs to be big enough to fill the bottom and up the sides of the spring-form pan.
• Chef's Tip: Put the other piece of puff Pastry into the fridge and keep cool.
• Push the puff pastry into the spring form pan. Leave about a 1/2 inch overhang of the puff pastry.
• Place a rack in the middle position, and preheat your oven to 350f (176c).
• Add half of the ham
• Add 1 tablespoon of pizza sauce, and spread evenly.
• Add 1/4 cup of cheese.
• Add the Italian sausage.
• Add 1 tablespoon of pizza sauce.
• Add the remainder of the sliced ham.
• Add a 1/4 cup of cheese.
• Fold the overlap of puff pastry over the top.
• Brush with some egg wash.
• Remove the other portion of puff pastry from the fridge and roll out on a lightly flour dusted surface.
• Place over the top of the spring-form pan.
• Use the heel of your hand to cut the dough around the pan.
• Go around the edges, and push the top into the bottom dough.
• Use a pairing knife to cut a steam hole in the center, and then make some decorations.
• Chef's Note: When making the decorations, don't cut completely through the dough.
• Brush the top with the egg wash.
• Place into the preheated oven, and cook for about 70 to 90 minutes, or until the top is golden brown.
• Remove from the oven, and allow it to rest on a cooling rack for 30 to 45 minutes.
• Chef's Note: If you cut into it now... it will fall apart.
• Chef's Note: If you are going to do this in a traditional spring-form pan. Multiply the ingredients by 3.
• Serve to your waiting guests while still warm. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• Sprinkle the steak all over with 1/4 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Add the steak and sear until browned, about 2 minutes per side. Transfer to a plate. Add the garlic to the skillet. Once it sizzles, add the onion and bell peppers and cook, stirring occasionally, until they soften slightly, about 4 minutes. Add the pepperoncini, tomatoes, oregano, red pepper flakes and 3/4 cup water and stir to combine. Bring to a rapid simmer, then nestle the steak in the sauce and simmer, turning once, until medium rare, about 7 minutes.
• Transfer the steak to a cutting board and let rest about 5 minutes. Continue simmering the sauce until thickened, about 3 more minutes. Thinly slice the steak against the grain and divide among plates. Top with the sauce and parsley. Serve with focaccia.