Party food: Stuffed bread with sausage and salami

I first saw a version of this recipe many years ago on a Food Network show. It was called an umbulata, and I was intrigued. The concept was simple: bread dough stuffed with meat, cheese, and fresh herbs. It was an old, Italian family recipe. Now, I'm nowhere near Italian, but this recipe spoke to me. It said, "Invest in Google." I should have listened.

Here's my version. 

What you'll need:

• Pizza or bread dough
• Bulk Italian sausage, hot or mild
• Romano or Parmesan cheese, cubed
• Salami, cubed
• Balsamic vinegar
• Shredded mozzarella cheese
• Fresh herbs like oregano, Italian parsley, mint

You'll first want to brown the Italian sausage, and let it cool a bit before stuffing into the bread. I add a splash of balsamic vinegar to the sausage after it has browned to give it a nice glaze. Just let the vinegar cook out completely before taking the sausage off the heat.

I'm using a tube of refrigerated thin crust pizza dough. Roll it out flat on your baking sheet. I have cubed about half a block of Romano cheese. Sprinkle the cubed cheese evenly across the dough, pushing it into the dough.

Next, sprinkle the dough evenly with the sausage and salami. I'm using a salami that is crusted with chile peppers and fennel for a nice little kick. I also sprinkle some fresh oregano leaves over everything. I just pull them off the stems - no need to chop. After the herbs, you want a light coating of shredded mozzarella. It's the glue that holds everything together when you start slicing the finished product.

Here's a close up before the mozzarella is added:

Now you need to roll it up. Carefully start rolling it up, making sure you tuck in the ends, so everything stays sealed while baking. Brush the top with some oil or an egg wash, and lightly sprinkle with a coarse kosher or sea salt.

Bake at 375 degrees for 20-30 minutes or until nicely browned. Let cool for 10 minutes before slicing. Serve with tomato sauce for dipping.

The basic concept of this dish can be transformed into whatever you'd like. Stuff it with chicken, steak, veggies, sliced deli meats - the possibilities are endless. It's quick, easy, and serves a crowd.

Make what you like, and like what you make!

Gnocchi with sopressata, garlic, and herbs

This is such a simple dish and so flavorful. Better yet, it's quick and easy. I can even give you some quantities for this recipe. Serves 2 as a main dish or use it as a side to make that piece of grilled chicken a happy camper.

What you'll need:

• One package of gnocchi, fresh or frozen
• 4 oz. sliced sopressata
• Lots of freshly sliced garlic
• A few tablespoons of chopped fresh herbs like Italian parsley, oregano, basil
• Extra virgin olive oil
• Parmesan or romano cheese, grated
• Freshly ground pepper and kosher or sea salt

Put a pot of water on to boil the gnocchi. When it comes to a boil, add a copious amount of salt to the water. The gnocchi are ready when they float. I'm using a whole wheat gnocchi.

In the mean time, add a couple tablespoons of extra virgin olive oil to a frying pan over medium heat. When the oil is hot, add the sliced sopressata to the pan and allow to cook until just crisp. You can use whatever kind of Italian dry salami you'd like. Then add the sliced garlic.

Lower the heat and allow the garlic to cook for only a minute. If the gnocchi is not ready yet, take the frying pan off the heat. You don't want to burn the garlic. When the gnocchi is ready, scoop it out with a slotted spoon or drain the water, and add it to the frying pan.

Next, add whatever fresh herbs you have. I like to use Italian parsley and fresh oregano. Add some freshly ground pepper. Mix everything together, and then taste it. You may not need any additional salt, but adjust as necessary.

Serve with lots of grated cheese - locatelli, parmesan, whatever you have. This is my hubby's favorite dish. He could eat the entire pan full of gnocchi. In fact, he told me I never make enough of it. From now on, I'm going to double the recipe just for him.