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Maria Martarella | CID Phone:(917) 902-0848

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Recipe Adventures

Explore my love for food and my amazing recipe journey.  

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Design Knowledge

Recipes Adventures

My love for food

There is nothing more visual then a beautiful food presentation. I am no food critic however, I do love food and learning where recipes originated from. I am a Sicilian girl from a old fashion family who pretty much just  sticks to my families recipes which I treasure. For some time now, I find myself exploring spices and textures that I normally shy from. Perhaps, it’s because I have been searching for more healthier recipes to cook since I am getting older and have a love for rich food recipes. What ever the case it may be, my love for food is no secret and as you start to get to know who I am you will always hear me reflect on some recipe or the gorgeous dish that lead me to something amazing. 

The following recipes are either from my families recipe book or a recipe that I found and enjoyed. Let’s get cooking!

Semolina Pasta Dough

This recipe is as simple as they come. All you need is All-purpose flour and water. Apparently during the war when eggs were scarce, this pasta became very popular. It goes great with almost any sauce, The directions are given to be made by hand, but you certainly could use a hand cranked pasta machine instead. This is one of those recipes where exact measurements are difficult as it depends on the flour used, the temperature of the water, and even atmospheric humidity. I have used semolina flour with water, and half semolina flour and half all-purpose flour depending on what I wanted to use it for. I find the addition of semolina flour adds a bit of structure to the dough which works well with short or shaped pasta types.


  • Semolina Flour (3 cups of flour to every 3 people)
  • Water (read instructions below)
  • Salt ( 1/2 tsp)


  1. Make a mound on the counter with the flour and create a well in the center.
  2. Add the salt, and slowly start slowly pouring in the water, mixing with your fingers between each addition. (You know you have added enough water when you can bring the flour together in a ball.)
  3. Begin to knead the dough until it is smooth. (At this point the dough should resemble stiff bread dough.)
  4. Wrap in plastic and let sit 20 minutes before rolling.
  5. To roll, take a 6 inch ball of dough and place on a lightly floured surface.
  6. Begin to roll into a flat disc, and roll from front to back, turning the dough clockwise about 1/4 turn after every few rolls of the pin.
  7. Once the dough is stretched enough to roll around the pin, begin by rolling the dough towards you wrapping it around the pin as you go.
  8. Keep the dough well floured to prevent sticking.
  9. Once the dough is rolled to a thickness of about 1/8 of an inch it is ready to cut.
  10. Ensure the surface of the dough is lightly floured, and start to roll it up into a tube.
  11. You can either cut it into fettuccine or into triangular pieces.
  12. Place on a floured baking sheet and let dry until you are ready to use it.
  13. To cut into triangular pieces, start cutting at an angle, about 1/2 inch wide pieces, starting at the center of the tube end.
  14. Continue to cut until complete, and dry as described for the other pasta.
  15. To complete the pasta, cook in boiling salted water until al dente.
  16. Top with your favorite sauce and serve piping hot.

Grilled Pizza Dough with Prosciutto & Arugula

This recipe will leave your guest impressed. No need for a fancy pizza oven. Just cook on your outdoor grill and wow everyone. 


Pizza dough MAKES 8 small pizzas

  • 1 2/3 cups water
  • 1 to 2 teaspoons active dry or instant yeast
  • 1/4 cup olive oil
  • 5 cups all-purpose flour
  • 2 teaspoons salt

Ingredients: Arugula & Prosciutto Topping

  • 5 plum tomatoes diced
  • 3 gloves of chopped garlic
  • Olive oil
  • Salt and pepper
  • Arugula
  • Mozzarella
  • Prosciutto

Instructions: To make topping

Mix Mix all 5 ingredients in a bowl and set aside till your ready to top pizza. Add the mozzarella first and allow to melt. Remove pizza from heat and add the mixer with pieces of prosciutto.

Instruction to making the pizza dough

  1. If you want to use the pizza dough that same day, use 2 teaspoons yeast. If you are going to let the dough rise overnight, use 1 teaspoon yeast.
  2. Mix the water and yeast together in the bowl of a stand mixer or a large mixing bowl. Let stand for a few minutes until the yeast is dissolved. Stir the oil into the yeast mixture, then add the flour and salt. Mix with a spatula until a shaggy, floury dough is formed.
  3. Knead the dough on low speed with a dough hook for 5 to 7 minutes or knead by hand on the counter for 6 to 8 minutes. When kneaded, the dough should form a smooth ball, feel smooth to the touch, and spring slowly back when poked.
  4. Use a pastry scraper or knife to cut the dough into 8 lumps. Grease a baking pan lightly with olive oil or baking spray. Place the dough lumps in the pan and turn them over so they are coated with oil. Cover the pan with plastic wrap or a damp kitchen towel.
  5. Let the dough rise at room temperature for 1 to 1 1/2 hours, or until it has doubled in bulk.
  6. At this point the dough can be used immediately, or refrigerated or frozen for later use. How long the dough lasts in the fridge: The dough can be refrigerated for up to 3 days. After that it should be cooked or frozen.

To Grill the Pizza

  1. Preheat your gas grill with all the burners on high 10 to 15 minutes before you plan to cook. (Alternatively, start a charcoal grill.) Once heated, turn off or lower half the burners, creating an area of direct heat and an area of indirect heat. (Alternatively, bank a charcoal grill to create areas of direct and indirect heat.) Set up a workspace near the grill with space for shaping the pizza and bowls with sauce and toppings.
  2. Working with one piece at a time, pull and stretch a dough ball in your hands into a round. Once it becomes large, drape it over your fists to continue stretching it into a large, thin round. If it feels more comfortable, you can also do this on a greased work surface.
  3. Flip the shaped pizza onto the grill over direct heat. Close the grill. Let the pizza grill until the bottom is just barely cooked and shows char marks, 1 to 3 minutes. Every grill is different and depending on yours and how long you preheated it, this time could vary.
  4. Use tongs to flip the pizza over and move it to the indirect heat. Quickly spread it with sauce and spread a thin layer of mozzarella (Don’t over-top the pizza as this will interfere with it cooking quickly and completely.) Close the grill and cook until the cheese is melted, another 2 to 3 minutes. Again, time on your grill may vary. Use your sense of smell; if the pizza smells like it is scorching, open the grill and rotate the pizza into a cooler spot.
  5. Use tongs or a large spatula to slide the finished pizza onto a cutting board. Add your topping mix. Cut the pizza into slices and serve. Repeat with the remaining pieces of dough; as you get into a rhythm, you can start a second pizza over direct heat while the first pizza is finishing over direct heat.

Garbanzo Bean And Egg Salad

This dish is full of protein and can be enjoyed any time of the day.


15.5 oz can rinsed garbanzo beans
1 cup diced peeled cucumbers
1/4 cup diced red onion
2 tablespoons fresh lemon juice
1/2 teaspoon salt and pepper
2 hard boiled eggs.


Combined 1st five ingredients and toss together. 

add eggs to your serving