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    You are in: Home / Cookbooks / Famous Chefs - Nick Stellino
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    4 recipes in

    Famous Chefs - Nick Stellino

    As the family gathered around the old man's bed, Nick Stellino's Uncle Giovanni struggled with his final breath to leave some last, important words of advice. As his deep Italian voice cracked the silence of the room, imploring them to follow their dreams, he had no way of knowing that his words would have such a profound impact on his nephew. "You should never die without having followed your dreams." Present day. A phone rang loudly, snapping Stellino and his thoughts back to southern California. A client needed the day's closing prices and advice about some commodities in question. Finishing his phone call, Stellino looked back out into the September afternoon and the daydream returned. Autumn. Harvest time in his native Palermo. A time of ripening olives, tomatoes, eggplant, peppers, and a time when his family gathered around the table to tell stories and share laughter. It was these thoughts that made him feel most alive. His uncle's words came to him again, and Stellino remembers asking himself, "Is this all I have to look forward to? Sitting in my office, answering the phone, day after day, after day??" Today, Stellino has put those days behind him. He is pursuing his dream and achieving success as the passionate, congenial host of Cucina Amore, one of the most popular shows on television.

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    It doesn't get any easier than this. This is Nick's basic pizza sauce and the base for Pizza Margherita. Use the best quality tomato sauce and paste available. Normally I like to make this kind of thing starting with fresh tomatoes, but of course, it has to be summer and you have to get your hands on the tomatoes. I promise, you can't get this flavor from hot house tomatoes. Freeze what you don't need or use it to start spaghetti sauce.

    Recipe #72283

    I saw Nick Stellino make this dough and use it to make four calzones. It will also make two pizzas. I've done both and they turn out wonderfully! My key to a great pizza is to slice everything VERY thin and to not pile it on too thick. Our usual pizza is feta, garlic, freshly grated parm, fresh spinach, toasted pine nuts, tomatoes, mushrooms, mozzarella, a drizzle of olive oil and salt and pepper. I highly recommend it!

    Recipe #31072

    This recipe from Nick Stellino makes 2 large, thin pizza crusts or 1 crust and one loaf of bread, etc. It's a great, versatile dough. The same toppings used on a pizza usually work in the bread. Times are for making 2 pizza crusts up to the point of adding toppings.

    Recipe #72270

    This traditional pizza with sauce, mozzarella and basil is from Nick Stellino and makes two 12"-15" pizzas. The no-cook pizza sauce goes together quickly and the leftovers can be used in another dish.

    Recipe #74197

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