Let’s Dine Like We’re Spending Summer in Italy! So Yummy x Disney and Pixar’s Luca

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Mangia, mangia! It is almost time to eat up! So Yummy wants you to experience the magic of Italy from the comfort of your own home. Starting with appetizers, all the way to dessert, we’ll teach you how to prepare the perfect Italian feast. Have you ever watched a movie that made you hungry? Set in a beautiful seaside town on the Italian Riviera, Disney and Pixar’s new feature film, Luca, made our mouths water.

After day dreaming about spending a summer on the Italian coast, we decided to get in the kitchen and whip up the food we had been fantasizing about! We came up with a few helpful hacks for perfecting some of these traditional dishes. Don’t settle for a pizza with a soggy bottom. Instead, try our hack for a DIY “pizza stone” so your crust stays extra crispy. You can even make your own rich and creamy gelato. Try one spoonful of our 3-Ingredient Raspberry Gelato, and you’ll never go back to the store-bought stuff again!

After you’ve enjoyed dinner and dessert with your family, turn on this beautiful coming-of-age story about a young boy experiencing an unforgettable summer. Disney and Pixar’s Luca streams on Disney+ starting June 18.

Recipe 1/4

Birthday Enchiladas

60 Min

Easy

6-8 Servings

Ingredients:

Directions:

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Recipe 1/7

Crispy Crust Pizza

4 servings

Ingredients:

Directions:

  1. Place a sheet pan upside-down on the center rack of an oven, and preheat according to the pizza dough you’ll use, or to 425ºF.
  2. To make the sauce, combine the tomatoes, tomato paste, seasoning, salt and sugar in a large bowl. If you prefer a smoother sauce, use an immersion blender or heavy wooden spoon to break up the tomatoes even more.
    Note: Let refrigerated pizza dough sit at room temperature for at least 30 minutes before shaping! Stretch your dough into a circle, being careful not to stretch too thin, and place on a sheet of parchment paper.
  3. Spoon the sauce onto the dough, spreading evenly. Cover with mozzarella cheese and fresh basil.
  4. Bake on top of the preheated sheet pan for about 8-15 minutes to get the crust crispy on the bottom. Let stand for a few minutes before slicing and enjoying!

Recipe 2/7

Tiramisu Cake

10 servings

Ingredients:

Directions:

  1. Prepare the white cake mix according to instructions on the package, adding 1 tablespoon instant espresso when mixing. Divide between three parchment lined cake pans, bake, and cool.
  2. Begin assembling the cake with a crumb coat! Add a thick covering of buttercream to the first cake layer, smoothing with an offset spatula, then top with the second layer and repeat. Once the third layer is on, fully cover the top and sides of your cake. It’s okay if you pick up crumbs in the frosting now, because they’ll get covered later! Once everything is evenly coated, place the cake in the fridge for 15-30 minutes.
  3. While the cake is chilling, trim the ladyfinger cookies in alternating heights to create a wave pattern.
  4. Add the final coating of frosting to the cake, then stick the ladyfingers along the side. Top with a dusting of espresso and cocoa powder, then slice and serve!

Recipe 3/7

3-Ingredient Raspberry Gelato

4 servings

Ingredients:

Directions:

  1. In a medium bowl, add all ingredients and whisk to combine. Use the whisk to break apart the raspberries. The mixture won’t be perfectly smooth, but will turn a pale pink color when you’ve mixed enough.
  2. Transfer the mixture to a loaf pan or other freezer-safe container, and freeze for at least 45 minutes. Let the gelato sit at room temperature for a couple of minutes before scooping into a cone or cup!

Recipe 4/7

DIY Pasta Dough and Shapes

4-6 servings

Ingredients:

Directions:

  1. In a large bowl, combine the flour, egg yolks, and water with your hands. Knead until a ball begins to form, then continue kneading for about five minutes. When the dough is pliable and well incorporated, form into a ball, lightly coat the outside with olive oil, and wrap with plastic. Let sit at room temperature for 30 minutes before shaping.
    • To make RADIATORI: Roll a marble-sized piece of dough into a ball. Using a lightly floured honey dipper, flatten and press the ball. Carefully remove the dough from the dipper, gently rolling the shape as you go. Repeat as needed. Boil for 4 minutes or until al dente.
    • To make CORZETTI: Roll a one-inch ball of dough. Using the lightly floured foot of an imprinted glass, press the ball into a disc. Carefully remove the glass from the dough. Repeat as needed. Boil for 4 minutes or until al dente.
    • To make TROFIE: Tear off a pea-sized piece of dough. Using the palm of your hand, flatten the dough by pressing it into the surface, then drag your hand away at a 45º angle, letting the pasta dough form a spiral shape as it squeezes out from under your hand. It takes a little practice to get right, but moving quickly helps! Repeat as needed. Boil for 4 minutes or until al dente. Trofie is traditionally served with delicious, creamy Pesto!

Recipe 5/7

Kiddo Affogato

2 servings

Ingredients:

Directions:

  1. In a microwave or a small saucepan, heat the cream until hot but not boiling.
  2. Place the chopped chocolate into a bowl and cover with the heavy cream. Whisk to combine, then incorporate the cocoa powder.
  3. Serve hot cocoa over two scoops of vanilla ice cream in your favorite mug. Enjoy!

Recipe 6/7

Ice Cream Cannoli Cones

6 servings

Ingredients:

Directions:

  1. If using a hand mixer, blend the ricotta and powdered sugar until a thick creamy consistency is reached. If using the marble method, scoop ricotta and sugar into a jar. Drop in the marble, screw the lid on tight, and shake until well mixed, about a minute. Don’t forget to remove the marble before the next step! Transfer the ricotta filling to a piping bag, and set aside.
  2. Dip the opening of each ice cream cone into the melted chocolate, then coat with crushed pistachios. Let the chocolate harden before filling! Serve topped with mini chocolate chips, more crushed pistachios, or a maraschino cherry.

Recipe 7/7

Two-Minute Pesto

2 cups

Ingredients:

Directions:

  1. In the bowl of a food processor fitted with a blade, add all ingredients. Be sure not to overcrowd the blades. Pulse until all ingredients are very roughly chopped, then blend together until the pesto reaches a creamy, paste-like consistency.
  2. Transfer your pesto to an airtight container, and top with a thin layer of olive oil. The oil will keep the pesto from oxidizing and turning brown! Store in the refrigerator for up to a week.

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