 |
| Luigi visits his Aunt and Uncle after living in Vegas with Aunt Mary. He has been a High Roller and made millions. Unfortunately, he lost it all in the crash of his private jet. It wasn't insured and he had to pay off the entire amount.. Fortunately, everyone survived, but the stewardess sued for 8 million dollars for loss of income. She settled for 1.2 million, which basically wiped out the last of the money that Luigi had left. On a happy note, he's home! |
Luigi's family knew it was his dream to have surgery on his legs. As you can see here, his legs were fused together as a newborn. As a surprise, upon his return, he found out that his insurance was still in force and his surgery was finally approved. In a delicate 18 hour surgery, his legs were finally separated! He also had some scalp surgery at the same time to restore his youthful mop of hair that had been coming off in clumps. Go Luigi! So Brave!
Luigi has put money down on a bar for when he gets better. He will be remodeling it to bring it into the 21st century. He plans on being the bartender as he thinks it is his calling. Go Luigi, Go! He hopes you come and visit and order your favorite cocktail!
*Luigi Cocktail Ingredients
4-5 ice cubes
Instructions
Stir vigorously in a mixing glass ice, juice, vermouth,cointreau and gin.
Strain into a chilled cocktail glass.
Pour the grenadine gently down one side of the glass so that it settles at the bottom.
Peel half of the skin off the orange and sit it on the rim of the glass and serve.
* From Alex's cocktail recipes:http://www.cocktailmaking.co.uk/displaycocktail.php/5661-Luigi
Luigi says "Imagine! A cocktail named after me!!!!"
He lost the franchise, but still continues to try and make the perfect pizza pie:
Pizzeria Luigi - Mona Lisa Pizza
Recipe courtesy Luigi, chef and owner at Pizzeria Luigi in San Diego, CAShow: Diners, Drive-Ins and DivesEpisode: Real Deal Italian
- Yield:
- 4 to 6 servings
- Level:
- Easy
Ingredients
Pizza Dough:
- 1/2 ounce active dry yeast
- 1 1/2 cups warm water
- Pinch salt
- 3 1/2 cups all-purpose flour
Pizza:
- 18 ounces pizza dough
- 14 ounces pizza sauce (oregano, salt, black and red pepper, granulated garlic, Parmesan and basil)
- 13 ounces whole milk mozzarella cheese
- 3 ounces sliced sausage
- 3 ounces sliced pepperoni
- 4 ounces sliced mushrooms
- 4 ounces sliced red onions
- 5 ounces sliced green pepper
- 3 ounces sliced black olives
Directions
Sprinkle the yeast into a medium bowl containing 1 1/2 cups warm
water (100 to 115 degrees F) and stir until yeast dissolves. Let the
yeast activate for 2 to 5 minutes. Add salt and 2 cups of flour and stir
until blended. Add another 1 1/2 cups of flour and blend until too
stiff to stir with a spoon.
Cut dough in half to get 2 (18-ounce) (1 ounce per inch) pieces. If you like a thick crust, increase the amount of dough per inch or reduce the size of the pizza to a 14 or 16-inch pie.
With the dough in both hands knead (turn it inside itself so knuckles touch) to get some air pockets out and to get a round shape. Knead about 7 times. (Don't knead too hard or the dough will rip at the top). At the bottom of the dough ball seal it by twisting the dough so that it is round on top and flat and sealed on the bottom.
Place the dough in a clean bowl (if dry, sprinkle with a little water), and cover the bowl with plastic wrap. Let the dough sit for between 30 to 60 minutes until it almost doubled in size.
Put the dough in the refrigerator for 1 hour after it rises to gain elasticity.
Preheat oven to 500 degrees F.
Put the dough on a floured surface and push down on it with your fingertips to get rid of any bubbles. Use a rolling pin to flatten the dough to the size you choose.
Transfer the dough to an oiled pizza pan or baking sheet. Or if you have a baking stone, sprinkle wooden pizza peel with flour, place dough on top and transfer directly to the stone.
Add sauce, cheese, and toppings as desired. Keep toppings an inch away from the edge of the pie. Cook pizza for approximately 15 minutes or until the crust is golden brown.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Cut dough in half to get 2 (18-ounce) (1 ounce per inch) pieces. If you like a thick crust, increase the amount of dough per inch or reduce the size of the pizza to a 14 or 16-inch pie.
With the dough in both hands knead (turn it inside itself so knuckles touch) to get some air pockets out and to get a round shape. Knead about 7 times. (Don't knead too hard or the dough will rip at the top). At the bottom of the dough ball seal it by twisting the dough so that it is round on top and flat and sealed on the bottom.
Place the dough in a clean bowl (if dry, sprinkle with a little water), and cover the bowl with plastic wrap. Let the dough sit for between 30 to 60 minutes until it almost doubled in size.
Put the dough in the refrigerator for 1 hour after it rises to gain elasticity.
Preheat oven to 500 degrees F.
Put the dough on a floured surface and push down on it with your fingertips to get rid of any bubbles. Use a rolling pin to flatten the dough to the size you choose.
Transfer the dough to an oiled pizza pan or baking sheet. Or if you have a baking stone, sprinkle wooden pizza peel with flour, place dough on top and transfer directly to the stone.
Add sauce, cheese, and toppings as desired. Keep toppings an inch away from the edge of the pie. Cook pizza for approximately 15 minutes or until the crust is golden brown.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
No comments:
Post a Comment