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.comhttp://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 sauceMedium Soup pot to cook pasta

Ingredients:1 lb dry penne pasta, cooked2/3 Tbs of extra virgin olive oilHalf red onion, chopped Half glass of white wine (red is ok too) One pound of 80/20% ground beef 2 teaspoon of salt1 15 oz can of organic tomato sauce1/2 cup pasta water

Directions:Saute chopped red onion in olive oil and 1/2 cup wine until translucentCrumble in ground beef and salt. Cook until brownAdd in tomato sauce and continue to simmerAs the pasta cooks, spoon pasta water into saucePull the pasta out just under al dente, strain, and add to sauceContinue cooking until pasta reaches desired tendernessServe with freshly grated parmesan and enjoy!

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

Equipment:1 small non-stick saute pan1 cookie sheetStovetop and broiler

Ingredients:Prepared pizza dough2 Tbs of organic tomato sauce1/2 tsp dried oregano1 tsp extra virgin olive oil1 slice prosciutto, cut into pieces1/2 cup mozzarella cheese - cut into small chunks

Directions:Preheat stove burner to highPreheat broiler on high, placing rack 3/4 down in the ovenAdd ungreased cookie sheet into oven to heatCut off enough dough to fit the saute pan**Important - do not add any oil to the panAdd 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 edgesSpoon 2 tbs organic tomato sauce into center of dough and spread outward to edgesDrizzle extra virgin olive oil into pan in a spiral patternAdd on pieces of prosciutto evenly across pizzaAdd on chunks of mozzarella evenly across pizza, as much or as little as you wantCook pizza on burner, gently pulling the edges down with spatula, until the dough browns and easily moves in the panUsing spatula, transfer the pizza to the cookie sheet in the ovenClose 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 bubblyServe with food wine and repeat process for the rest of your hungry crew!

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