201003-ip-george-germon-and-johanne-killeen.jpg
201003-ip-george-germon-and-johanne-killeen.jpg

George Germon

The essential destination for paper-thin pizzas. Killeen and Germon's kingdom has grown, but it hasn't spread too thin.
Johanne Killeen and George Germon use a prosciutto bone, a traditional Italian staple, for their heartyvegetable soup at Al Forno in Providence, Rhode Island. A Tuscan cook would advise you to save it in your freezer to use again for your next minestrone. If you can't find a prosciutto bone, substitute 1 pound of smoked ham hocks. Shred the meat from the ham hocks and add to the soup before serving. Warming Soup Recipes
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Tuscan Kale Pesto
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This potent pesto can also be sprinkled on roasted chicken, pork loin or vegetables or tossed with pasta.Plus: More Vegetable Recipes and Tips
Spicy Grilled Onion Relish
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This piquant condiment is best made with large yellow or Spanish onions; the big thick slices are easier to handle than ones from medium-size onions.Plus: More Vegetable Recipes and Tips
Pizza Dough
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From George Germon and Johanne Killeen, 1988 Best New Chefs, now at Al Forno in Providence. Fast Weekday Pastas
Pizza Dough
Rating: Unrated
New!
From George Germon and Johanne Killeen, 1988 Best New Chefs, now at Al Forno in Providence. Fast Weekday Pastas
This is one of Chef George Germon's all-time favorites. He and Chef Johanne Killeen use tuna packed in olive oil; look for a good brand from Italy or Spain. If tomatoes are out of season, substitute 1 cup canned tomato pulp.Plus: Pasta Recipes and Tips
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Grilled Pizza with Prosciutto
Rating: Unrated
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Johanne Killeen and George Germon pioneered grilled pizzas at their Providence restaurant, Al Forno. The crust becomes wonderfully crisp and deliciously charred, almost as if it were baked in a wood-fired oven. The pizza dough recipe below is simple, with a rich wheat flavor, but store-bought pizza dough is a fine substitute; you'll need about 1 1/2 pounds. Make sure you have all the toppings assembled grillside before starting.Plus: More Grilling Recipes and Tips
The shredded zucchini cooks along with the farfalle in this tangy pasta from Johanne Killeen and George Germon of Al Forno restaurant in Providence, Rhode Island.