Take la dolce vita outside. Italian dishes are generous giants in taste, eye appeal and preparation, so the job of cooking Italian cuisine at the campsite must be scaled down. Conserve water and fuel, and eliminate the dangerous step of draining large pots of scalding spaghetti with these simple, yet delicious, recipes.
10-ounce box of chopped spinach, thawed
1/4 cup grated Parmesan cheese
2 cans ravioli, 15 ounces each
Serves 4 to 6
Generously grease a cast-iron skillet. Thaw the spinach and press out any excess moisture with a paper towel. Whisk the eggs until they're light and fold in both the spinach and Parmesan. Spoon this mixture into the pan, alternating layers with the ravioli. Cover the skillet and place it over a low fire until everything sets, which should take 20 to 35 minutes.
Pie Iron Pizza
The secret to these crusty pizzas is a light touch. Don't soak the bread with sauce or overfill it with cheese and pepperoni.
8 pieces sandwich bread, cut to fit pie irons
Butter or margarine
Small can of tomato sauce
Shredded mozzarella cheese
Makes 4 pizzas, serves 2 adults
Spray four pie irons with nonstick spray. Butter all the bread slices and place four pieces in the pie irons, butter side down. Spread tomato sauce on each slice, leaving a little margin around the edges, and follow with a light sprinkle of Italian seasoning.
Add shredded cheese and sliced pepperoni to taste, and top all four with another piece of bread, butter side out. Close the pie irons and stick them in the coals, or hold them over the campfire until the bread is golden brown and the cheese has melted. Caution: the filling will be hot.