4 Popular Recipes from Lombardo’s Pizzeria

Lombardo’s Pizzeria shares recipes for pizza, pasta and salad dressing

After three decades on the Drive, it’s fair to say that Lombardo’s Pizzeria has become a local institution. Celebrating their 30^th anniversary this year, the restaurant is owned and operated by Patti Lombardo and her three daughters: Elizabeth is the manager, Giulia is the head chef and Sonia helps with front of house, bartending and marketing.

While food trends have obviously come and gone over the years, the menu at Lombardo’s has stayed remarkably consistent. Chef Giulia shares some of the most popular picks from the restaurant, including the newly added Zucchini Noodle Pasta with Prawns (she recommends spot prawns when in season), and the perennial customer favourite, Verde Salad Dressing, which has been on the menu since 1986.

Click through for the recipes…

Verde salad dressing

This dressing is perfect for all types of salads and works as a marinade or finishing sauce for grilled vegetables, fish and meat. 

Ingredients

• 1 1/2 cup extra virgin olive oil
• 1 bunch curly-leaf parsley chopped
• 6 cloves garlic peeled
• 1/4 cup white vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

instructions

1. In a food processor or blender, add the parsley and garlic.
2. Turn on and slowly stream in the extra virgini olive oil.
3. Stir in the white vinegar and season with salt and pepper.

Yield: 2 cups
Store in an air tight container for up to two weeks in the fridge.

Prosciutto arugula pizza

Dough Ingredients

• 1 tablespoon fresh yeast (1/4 envelope dry yeast)
• 2 cups water
• 1/4 warm water
• 5 cups all purpose flour
• 2 teaspoon salt

instructions

1. In a small bowl, dissolve yeast in 1/4 cup warm water. Let sit for 5 minutes.
2. Add 2 tablespoons of flour to the yeast and water mixture. Let sit for an additional 5 minutes.
3. In a mixing bowl, combine the remaining flour, water and salt.
4. Add the yeast to the flour mixture
5. Using a wooden spoon combine the dough. It will begin to come together. Once the dough forms a ball, transfer it to a floured work surface.
6. Using the palm of your hand, begin the kneed the dough for 3-5 minutes
7. Place dough in a greased bowl and cover the bowl with plastic wrap.
8. Let the dough rest for 2 hours at room temperature or over night in the fridge.

Pizza ingredients

• 250 grams pizza dough
• 1/4 cup crushed and peeled Roma tomatoes
• 1 cup shredded mozzarella
• 6 slices prosciutto 
• 1 cup arugula 

instructions

1. Preheat oven to 350° with pizza stone for 20 minutes 
2. Lightly dust work surface with flour, using a rolling pin or hands stretch dough to a 12″ circle.
3. Spread the tomato sauce, leaving a 1/2″ boarder for the crust.
4. Sprinkle the cheese on top of the sauce, followed by the prosciutto.
5. Transfer to pizza stone or baking sheet. Bake for 15-20 minutes until golden brown.
6. Top with fresh arugula and enjoy!

Creamy pesto pasta

Ingredients

• 5 cups basil
• 1 cup extra virgin olive oil
• 6 cloves peeled garlic
• 1/4 cup grated Parmesan 
• 1/4 cup toasted pine nuts 
• 3 cups heavy cream
• 500 grams pasta 
• Salt and pepper to taste 

instructions

1. For the pesto, combine the basil, garlic, Parmesan, and pine nuts in a food processor or blender.
2. Turn on low and stream in olive oil.
3. In a sauce pan over low heat, combine the pesto and heavy cream. Simmer for 20 minutes on low until the sauce is think and creamy.
4. Bring a large pot of water to a boil add 1 tablespoon salt. Follow cooking instructions on pasta package
5. Toss sauce with cooked pasta and serve.

Yield: 4 portions of pasta

Prawns over zucchini noodle pasta with focaccia bread crumbs

Ingredients

• 4 zucchinis
• 24 prawns, washed and deveined 
• 2 cups whipping cream
• 4 cloves garlic, chopped
• 1 tablespoon dried dill
• 1/4 cup white wine
• 1 sprig fresh dill 
• 5 cups focaccia bread cubed 
• 1 lemon, juiced
• 1 tablespoon lemon zest 
• 2 tablespoons Parmesan cheese
• 4 tablespoons olive oil divided in half
• Salt and pepper to taste

instructions

1. For the bread crumbs, preheat the oven to 325°. In a mixing bowl, add the cubed focaccia bread and 2 tablespoons of the olive oil.
2. Transfer to a baking sheet lined with parchment paper and bake until toasted about 15-20 minutes; halfway through, toss the focaccia to ensure all sides are golden. Remove from the oven and cool. 
3. Once the focaccia has cooled, transfer to a food processor or blender and pulse until the cubes start to become crumb size.
4. Transfer the crumbs to a mixing bowl and combine with the lemon zest and Parmesan cheese. Set aside for garnishing. Can be made the night before and stored in an air-tight container.
5. For the zucchini noodles, I recommend using a spiral slicer. Attach the washed zucchini to the machine and crank the handle. If you do not have a spiral slicer, use a vegetable peeler and slice the zucchini in long strips then slice to desired pasta thickness. 
6. In a large sauté pan over medium heat, add the remaining 2 tablespoons of olive oil and garlic followed by the prawns. Sauté until the garlic is golden.
7. Deglaze the pan with white wine. Once the wine has been absorbed, add the dried dill and cream. Reduce heat to low, simmer the sauce for about 15-20 minutes stirring occasionally until the sauce has thickened.
8. Season with salt and pepper.
9. Toss the raw prepared zucchini noodles in the sauce until just coated.
10. Transfer to serving dish and sprinkle with bread crumbs, lemon juice and fresh dill.  

Yield: 4 servings