SETTEBELLO PIZZERIA NAPOLETANA, 9350 W. SAHARA AVE. (also at 140 S. Green Valley Parkway in Henderson)
The new Settebello location, in Village Square at Sahara Avenue and Fort Apache Road, opened last month. It joins the original Settebello at The District II in Henderson. Like its sister restaurants in Salt Lake City and Farmington, Utah; Pasadena, Marina del Rey and Oxnard, Calif.; as well as the one in Henderson, it serves pies certified Vera Pizza Napoletana — pizza in the genuine style of its birthplace of Naples, Italy — by the governing body in Italy. The name Settebello refers to the seven of gold, the most desirable card in the Italian game of Scopa, popular in Naples.
Here’s a sample of the menu:
Antipasto: bruschetta, $7; crostini con crudo, $8.50; artichoke crostini, $8; arancini, $9; warm beets, $8.50; focaccia, $5
Salads: Panzanella, $9; caprese, $8.50
Pizza: Marinara (no cheese), $9; margherita, $11; quattro formaggi, $12.50; diavola, $12.50; bianca, $12.50; Settebello, $13.50
Hours are from 11 a.m. to 10 p.m. Mondays through Thursdays, 11 a.m. to 11 p.m. Fridays and Saturdays. Call 702-901-4877 or visit www.Settebello.net.
NEW BOOKS FOR COOKS
¾ cup butter
¾ cup granulated sugar
¾ cup packed brown sugar
1½ teaspoons vanilla extract
¾ cup potato starch
¾ cup tapioca starch
¾ cup rice flour
1½ tablespoons baking powder
1½ teaspoons baking soda
¾ teaspoon fine sea salt
1 tablespoon cinnamon
1¾ teaspoons ground ginger
1 teaspoon orange zest
¾ teaspoon ground nutmeg
¼ teaspoon ground cloves
6 very ripe medium-sized bananas, mashed (about 3 cups puree)
Preheat oven to 350 degrees. Spray two 1-pound loaf pans with gluten-free cooking spray and set aside.
Using a stand mixer with a paddle attachment, cream the butter and sugars on high speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, and blend thoroughly, stopping occasionally to scrape down the sides of the bowl. Then blend in the vanilla. In a separate bowl, combine the remaining ingredients except bananas. Mix in a third of the dry ingredients on low speed until mostly incorporated, then mix in the second third. Add the mashed bananas and blend into the batter, then mix in the remaining dry ingredients, stopping occasionally to scrape down the sides of the bowl. The batter should be thick.
Pour the batter into the loaf pans and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool completely. Turn out of the pans.
— Recipe adapted from “Sweet Cravings: 50 Seductive Desserts for a Gluten-Free Lifestyle” (Ten Speed Press; $18.99)
— Heidi Knapp Rinella