Welcome to Marti’s Music Kitchen, the Fun food Podcast - with creative people - where anything can happen! On THIS next episode, we’re making Penne al Ragù and Prosciutto Pizza Cotto - pizza in a pan - with internationally known singer-songwriter, Andrea Algieri. Andrea is the founding member of the internationally known band, Mbrascatu.

He has been honing both his cooking and musical expertise since he was a teenager - growing up - in Italy. For many years, he supported his musical dreams by working in kitchens all across the United States and Italy.

Now - with four studio albums under his belt, Andrea creates his knock-out dishes for lucky friends, family and Mbrascatu bandmates. How lucky are we to be in the kitchen with this guy?!

Find out ….how to blend sweet history of Italian cooking - with the flavors of the present - with Andrea Algieri - on the next episode - of Marti’s Music Kitchen.

Andrea’s Links!
http://mbrascatu.com/
https://www.facebook.com/Mbrascatu
https://www.instagram.com/mbrascatu/

Marti’s Links!
http://MartiMendenhall.com
http://Patreon.com/MartiMendenhall

Marti’s Music Kitchen Season 1 Cookbook!
https://martimendenhall.com/cookbook-store.html

The Recipes

Penne al ragù
(4 people)

Equipment:
Saute pan with room for sauce
Medium Soup pot to cook pasta

Ingredients:
1 lb dry penne pasta, cooked
2/3 Tbs of extra virgin olive oil
Half red onion, chopped
Half glass of white wine (red is ok too)
One pound of 80/20% ground beef
2 teaspoon of salt
1 15 oz can of organic tomato sauce
1/2 cup pasta water

Directions:
Saute chopped red onion in olive oil and 1/2 cup wine until translucent
Crumble in ground beef and salt. Cook until brown
Add in tomato sauce and continue to simmer
As the pasta cooks, spoon pasta water into sauce
Pull the pasta out just under al dente, strain, and add to sauce
Continue cooking until pasta reaches desired tenderness
Serve with freshly grated parmesan and enjoy!

Prosciutto Pizza Cotto (Pizza in a pan)
(serves 1)

Equipment:
1 small non-stick saute pan
1 cookie sheet
Stovetop and broiler

Ingredients:
Prepared pizza dough
2 Tbs of organic tomato sauce
1/2 tsp dried oregano
1 tsp extra virgin olive oil
1 slice prosciutto, cut into pieces
1/2 cup mozzarella cheese - cut into small chunks

Directions:
Preheat stove burner to high
Preheat broiler on high, placing rack 3/4 down in the oven
Add ungreased cookie sheet into oven to heat
Cut off enough dough to fit the saute pan
**Important - do not add any oil to the pan
Add dough into the center of the saute pan, gently pressing the dough to the edges of the pan, leaving approximately 1/4" of the pan exposed around the edges
Spoon 2 tbs organic tomato sauce into center of dough and spread outward to edges
Drizzle extra virgin olive oil into pan in a spiral pattern
Add on pieces of prosciutto evenly across pizza
Add on chunks of mozzarella evenly across pizza, as much or as little as you want
Cook pizza on burner, gently pulling the edges down with spatula, until the dough browns and easily moves in the pan
Using spatula, transfer the pizza to the cookie sheet in the oven
Close oven door, but open to check every 30 seconds, using spatula to loosen the bottom and turn the pizza.
Continue to cook, approximately 4 minutes, until edges are dark brown and pizza is bubbly
Serve with food wine and repeat process for the rest of your hungry crew!




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