Friday, May 20, 2011

Crispy Pancetta, Burrata, and Tomato Sandwiches



You'll find burrata cheese at some supermarkets and at specialty foods stores, Italian markets, and cheese shops.

Wednesday, May 11, 2011

Hunter's Chicken Stew


Hunter's Chicken is found across Northern Italy, with many variations. This version uses meaty bone-in chicken thighs and is full of onions, mushrooms and tomatoes. It's also delicious served over egg noodles.

8 servings | Active Time: 1 hour | Total Time: 2 1/2 hours

Ingredients

  • 2 teaspoons plus 2 tablespoons extra-virgin olive oil, divided
  • 3 medium onions, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 12 bone-in chicken thighs, (about 4 pounds), skin removed, trimmed
  • 1 teaspoon salt, divided
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 1 cup dry white wine, or vermouth
  • 1 1/2 pounds button mushrooms, halved or quartered, depending on size
  • 4 plum tomatoes, chopped
  • 1 cup reduced-sodium chicken broth
  • 2 bay leaves
  • 2 teaspoons chopped fresh rosemary, or 3/4 teaspoon dried
  • 1 1/3 cups cornmeal
  • 6 cups cold water
  • 1 teaspoon salt
  • 1 tablespoon thinly sliced fresh basil

Preparation

  1. Heat 2 teaspoons oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally, for 5 minutes. Add garlic and cook, stirring, until the onions are very soft and translucent, 2 to 4 minutes more. Using a slotted spoon, transfer the onions to a bowl; set aside. Remove the pot from the heat.
  2. Place flour in a shallow dish. Sprinkle chicken with 1/2 teaspoon salt and pepper. Dredge the chicken in the flour. Gently shake off any excess.
  3. Cook the chicken in 2 batches in the Dutch oven, using 1 tablespoon oil for each batch. Cook over medium-high heat, turning once, until browned on both sides, 2 to 4 minutes per side. Transfer the chicken to a plate.
  4. Pour wine (or vermouth) into the pot and cook, stirring and scraping up any browned bits with a wooden spoon, for 1 minute. Stir in mushrooms, tomatoes, broth, bay leaves and rosemary. Return the reserved onions to the pan. Add the chicken and any accumulated juices, making sure each piece is partially submerged. Bring to a simmer, then reduce heat to medium-low. Partially cover the pan and cook, gently stirring once or twice, until the chicken is very tender, about 1 hour.
  5. Meanwhile, combine cornmeal, water and salt in a large saucepan. Bring to a boil, stirring constantly, until the mixture thickens, about 5 minutes. Partially cover the pan, reduce the heat to low and simmer, stirring occasionally, until thick and very creamy, 45 minutes to 1 hour. Remove from the heat and let stand, covered, while you finish the stew.
  6. Remove the chicken to a plate and tent with foil to keep warm. Bring the liquid in the pan to a boil over medium-high heat and cook until thickened, 10 to 15 minutes. Skim or blot any visible fat from the surface. Season with the remaining 1/2 teaspoon salt and pepper to taste. Return the chicken to the pan.
  7. Gently stir in basil. Serve the stew over the polenta.

Tips & Notes

  • Make Ahead Tip: Make polenta (Step 5) about 1 hour before serving. Prepare stew through Step 6. Cover and refrigerate for up to 1 day. Reheat stew and stir in basil (Step 7).

Bella Pizza
“Not Just Pizza”

440 Main Road Towaco, NJ 07082 | Tel: 973-299-9177 | CALL TODAY FOR DELIVERY!

Friday, May 6, 2011

Grill-Roasted Clam Linguine


Clams cooked in the shell pop open on the grill, just like they do when steamed. And there's a bonus for the cook: No big, heavy pot is needed.

Sunday, May 1, 2011

The Perfect Homemade Pizza Crust


 Prep Time: 30 Min | Cook Time: 20 Min | Ready In: 1 Hr 50 Min

This recipe yields a crust that is soft and chewy on the inside and crispy on the outside. Cover it with your favorite sauce and topping to make a delicious pizza.

Saturday, April 23, 2011

Rosemary Focaccia with Olives


This popular Italian flatbread is tender and redolent of rosemary and olive oil.

Monday, April 18, 2011

Bella Pizza Delivery!


Hungry? There's nothing more satisfying than a taste of your favorite pizza! Call Bella Pizza at 973-299-9177 for delivery!

Sunday, April 17, 2011

Too Tired to Cook?


Feeling lazy to cook today? You might want to try our delicious Italian dishes! Don't forget WE DELIVER. Just call us @ 973-299-9177.

Not just pizza. We're Bella!

Saturday, April 16, 2011

Italian Dishes Delivered Hot Right At Your Doorsteps!

What's for dinner tonight? 
Check out our menu for tasty choices! If you don't see it, just ask! CALL 973-299-9177



 


Wednesday, April 13, 2011

Having a Party? Serve Your Guests Mouth Watering Dishes!

We offer catering for special events, small or large! Check out our catering menu which can accommodate any budget.


Tuesday, April 12, 2011

Try Bella Pizza's Delectable Dishes!


Bella Pizza's menu has a rather extensive choices, offering a variety of exquisite delectable dishes to accommodate any mood or craving.

Whatever your choice, you won’t be disappointed! Come to Bella Pizza!

Monday, April 11, 2011

Everybody Loves Bella Pizza!

We at Bella Pizza take pride in our delectable pizza, fresh and home-made daily for your dining enjoyment.


Discover delicious. Discover Bella Pizza today! 

440 Main Road, Towaco, NJ 07082 | Phone: 973-299-9177 | www.bellapizza.biz

Saturday, February 26, 2011

La Pizza Mania

Where do we start with pizza? To begin with, pizza is a deliciously versatile dish that everybody loves! You can choose to have your pizza in a thin and crispy crust, a deep fluffy dough base, or even a specialty dough like stuffed crust. A rich, tasty pizza sauce usually coats the crust before toppings are added.

Monday, February 14, 2011

The Colorful Margherita Pizza


Last year the Margherita was officially recognized as the `real Neapolitan Pizza` by the European Union and given coveted TSG (traditional specialty guaranteed) status by Brussels.

Saturday, February 5, 2011

Is Pizza Italian or American?


That’s one question that will drag many pizza lovers to lengthy discussions and disagreements. Despite America’s love of pizza, Italians have long held the imposing boast of being the source of world’s favorite food. Some people may insist that Italians are wrong about pizza’s origin, but they’re not entirely wrong about that. They’ve got the tomato part right. Pizza was created by the Italians—or maybe by the Greeks, who brought it to Naples, but let’s not pile on the bad news. Right now pizza rightly belongs to us. We care more about it. We eat more of it! We appreciate it at dinner, at lunch, and at breakfast.

Tuesday, January 25, 2011

America’s Love Affair with Pizza

94% of the population in the U.S. eats pizza and it has become an American fast food icon. Americans eat approximately 100 acres of pizza each day, or about 350 slices per second. Research by Package Facts of New York indicated that each man, woman and child in the U.S. eats an average of 46 slices or 23 pounds of pizza each year. Men favor meat toppings on their pizza while women usually prefer veggies and kids just love pepperoni.


Thursday, January 13, 2011

Best Pizza in Montville

Bella Pizza’s story begins in 1999 when two brothers are inspired by their desire to serve authentic Italian pizzas to the neighbourhood. Joined by their uncle, the family bought a pizza shop and named the place “Bella Pizza”.