ll Cibo é L'essenza Della Vita....

"The rooms that you use on a daily basis are the rooms people will always want to sit in, because they have soul." --Bunny Williams


"If you want to live forever and ever, drink wine and eat maccheroni." ~~~Sicilian Proverb

Monday, February 1, 2010

Superbowl Stromboli!


It's Superbowl Week!!!!! 

I know, I know. The book pictured above is obviously not representative of either team that will be playing this weekend. I couldn't find anything in the house that had anything to do with the Colts or the Saints, so I went with what we had. I couldn't use my son's Jets jersey. I think it's in the laundry

In a household of boys, large and small, Superbowl Sunday is "The Big Day". 

The equivalent in importance of the Second Coming.

ALMOST as big as a 95% off sale at Nieman's

Or Christian Louboutin's

Or Bloomingdale's china department

               So, as a run-up to the big day, we thought we'd spend this week concentrating on Superbowl food- which everyone knows is just as big a deal as the game itself. Now, there are some rules here. 

There MUST be wings. Superbowl Law

There MUST be chips. Again, Superbowl Law.

There MUST be beer. Irish husband AND Superbowl Law.

Food MUST be plentiful. Italian Mama Law.

       Beyond that, you can pretty much do anything. Personally, I like foods that can be made ahead and extra bonus points are given to anything that can be eaten at room temperature. If I can sneak in anything green so my boys get a vegetable, I'm doin' the happy dance. 

      Stromboli is one of those wonderful concoctions that scores on all counts. It can be made (and frozen) in advance. Hot, cold, or anywhere in between- it's delicious. Traditionally made as a rolled bread stuffed with prosciutto, provolone, and sometimes salami, Stromboli has become a fixture at Italian family gatherings along with the antipasto tray and Nonna's ravioli. I will admit to having taken great liberties with the concept of stromboli for different occasions. I've used chicken, wild mushrooms, and gorgonzola. I've done roasted vegetables with bacon and fontina. I've even used ground meat and roasted potatoes. Feel free to experiment. 
Just one thing...

If you DO decide to stray from tradition....

Make up a new name for your creation. DON'T call it Stromboli.

My Nonna and every Italian grandmother that ever was will roll over in their graves. 

It won't be pretty. 

We Italians take our Stromboli VERY seriously.

      Here we go. One traditional Stromboli (with a few little additions) and one Stuffed Chicken Roll for the man who refuses to eat cheese (other than mozzarella), roasted peppers, artichokes, or salami.

Yes, this is the same man who claims to hate garlic. 

Yes, he married ME. Go figure

First get your ingredients together. I almost always have some kind of bread or pizza dough in my fridge, but store bought bread dough works just fine-just bring to room temp and go from there. 

I sliced an onion and sauteed it till tender and starting to brown with 3 cloves of finely minced garlic in a little olive oil-let cool

I LOVE this smell. Mmmmmmm...

roasted peppers and marinated artichoke hearts
Aren't they pretty? It's almost a shame to roll them in the bread....not really

A little Genoa, a little Provolone, a little Prosciutto, a little Pepperoni
Does it get any better??

Roll out the dough. Wait till you see how easy this is!

Start layering... a meat, a cheese, artichokes, meat, onions, more meat

WARNING!! Before you start layering, throw all kids and annoying, hungry husbands out of the kitchen or risk running out of filling

Note to self- do not ask Allie to take pictures of food she likes. 
It doesn't work

For the husband who I adore and is the world's pickiest eater
Take some leftover breaded chicken cutlets (actually, he enjoys this so much, I have been known to fry up some cutlets on purpose- works especially well when I want to start a discussion with "Honey, I got this great idea for a new paint color...)

Slice them up!

Any favorite plain tomato sauce will work. :)
Is there ever a time that tomato sauce doesn't work?

Lay on the chicken, a little sauce, and lots of mozzarella (I was told this wasn't enough. Like I said-picky, picky)

Brush around the edges with an egg wash

Roll them up and tuck the ends under. Brush with egg and sprinkle with seeds
let rest for 20 -30 minutes
Rise, baby, rise!

Bake 20 minutes at 375 degrees. Throw a little grated parmesan on top and bake 5-10 minutes more. Allow to set for 10 minutes before slicing

Take a bow

Accept all standing ovations.

Encourage them to throw money

Enjoy the game!

GO SAINTS!!! (my boys just can't root for the team that beat their beloved Jets)

As always,

Buon Alimenti, Buon Amici

xoxo Allie and Pattie


  1. Oh Yum! What time did you say to show up? LOL

  2. Just how much weight would I gain if I were at your house!?! ALL of the food looks delicious! Also, thank you very much for your prayers for EKW. She needs them very much and you are so kind to do so!

  3. This looks delicious and you made it seem easy to do. I love to visit here. I hope you gals have a fantastic day.

  4. Oh, these look good! I'm just now realizing you are in A Southern Seasons territory. When I was in the Carolinas 2 years ago on a book tour, I took my younger son to the Weathervane. Then we shopped till we dropped.

  5. you do make this look so easy but maybe I could tackle this cause I know what's his name would love it.

  6. This post is pure torture for me... all my favorite ingredients! Add a little spicy Capicola and I'm in Stromboli Heaven! Seriously, I could probably eat a whole one all by myself.

    Love the idea of adding chicken cutlet strips. I've never done that before - will have to remember that one the next time I make Stromboli.

    Btw, I can't believe your hubby doesn't like garlic. INSANE - I'm afraid he'd starve to death in this house!



We LOVE comments and it's a great way to lead us to your home! Thanks for visiting!