Ragazza

Ragazza came highly recommended by a lot of people at work so I decided to go there for my 23rd birthday dinner. They don't take reservations but we went around 6:30PM on a Tuesday night and there were many empty tables. Only later when we were about to leave did it get really crowded.

We started with a Mozzarella Salad with blood orange, fennel, olives, and chili oil. I ordered the Broccoli Rabe Orrechiette because that was one of my favorite pasta dishes that I had while I was in Florence. We also shared the Pork Belly Pizza with tomato and calabrian chilies. All were fantastic.

Broccoli Rabe Orrechiette; Pork Belly Pizza with tomato and calabrian chiles

Recipe: Oyakodon

I've gotten Oyakodon at Izumiya way too many times to count even though I'm perfectly capable of making it at home. This dish is a staple for me and it's super easy to make at home because it requires such minimal ingredients. The most important thing that makes or breaks this dish is the egg. DO NOT OVERCOOK THE EGG. When I'm short on time and too hungry to make an elaborate meal, I make Oyakodon. I'm a total pro now.

Oyakodon
Serves 1

Ingredients
1 bowl rice
½ chicken breast, cut into bite-size pieces
¼ onion, sliced
1 tbsp soy sauce
1 tbsp rice wine vinegar
5 tbsp water
1 large egg
½ green onion, chopped

Instructions
Combine soy sauce, rice wine vinegar, and water to make the broth. In a small skillet on medium-high heat, cook the broth and onion.
When it starts to boil, place the chicken on top and spread out evenly.
When the chicken is thoroughly cooked, add the green onion.
Lightly whisk the egg and slowly pour it into the skillet. Rotate the pan so that the egg spreads out evenly.
Lower the heat and cover the skillet.
Cook for 1 minute, turn off the heat, and let steam for 20 seconds.
Using a spatula, place neatly over a bowl of rice and pour more broth on top. Enjoy hot!

Recipe: Prosciutto, Garlic, and Lemony Arugula Pizza

Trader Joe's sells three varieties of pizza dough. I've only bought the wheat version and still, nothing wins convenience like pita bread for me. Plus, rolling out pizza dough is one of my least favorite things to do. Along with the Breakfast Pita Pizza, below are two other pita pizzas I've made in the past: Spinach Marinara and Tomato Pesto.

Anyways, the following recipe is another take on using a pita bread for pizza but feel free to use real pizza dough (just note that the recipe is for a single serving on one pita bread and that the oven cooking time will need to be adapted). This pizza is refreshing with clean, crisp flavors from the lemon. Try it for yourself!

Prosciutto, Garlic, and Lemony Arugula Pizza

Adapted from Garlic Girl

Serves 1

Ingredients

1 pita bread or pizza dough

olive oil & salt

1 cup arugula

1 tsp garlic, crushed

splash of lemon juice

mozzarella cheese, thinly sliced

2 prosciutto, thin slices

Instructions

Preheat oven to 425 degrees fahrenheit.

Lay pita bread flat on work surface. Rub top of pita bread with olive oil and lightly sprinkle salt.

In a mixing bowl, toss arugula with lemon juice and a little bit of olive oil. Set aside in refrigerator.

Arrange a layer of mozzarella cheese on pita bread and then layer on the prosciutto.

Bake for about 10 minutes, or until the topping and the crust looks browned and done.

Remove pizza from the oven and toss the arugula on top. Slice with pizza cutter or serve with fork and knife.