Subj : pasta sauces
To : DAVE DRUM
From : JIM WELLER
Date : Mon Aug 01 2022 22:36:00
-=> Quoting Dave Drum to Jim Weller <=-
JW> The only people I have ever encountered who made really sweet
JW> sauce were Germans and Danes. They really don't get the concept.
JW> (Sicilians) they also occasionally add mint to the standard
JW> mix of Italian herbs parsley, basil, oregano, marjoram and thyme
JW> that go into a red sauce, while northerners (and the Slovenians)
JW> might add summer savory.
DD> Isn't the interweb wonderful for digging up obscure minutiae?
If you're talking about Sicilian history, yeah. But I have learned
those other things from personal experience. Roslind's step-father
was first generation Canadian with German parents and her first
husband is Danish-Canadian. I have talked about Italian regional
cooking a lot with an Italian guy in Yellowknife who was originally
from South Tyrol in northern Italy, which touches Austria (and was
part of Austria until 1918). He had relatives by marriage in Sicily.
And Roslind's dear friend Lilli has an Italian dad from Friuli in
the northeast touching Slovenia and a Slovenian mom. Her aunt
married a Hungarian in the restaurant business with an Italian-
Canadian steak and seafood menu. The two sisters met their husbands
in Edmonton in the 1950s.
DD> His brother, Luigi, used to be partners in the business but has
DD> moved back to Sicily where he is making a "killing" selling
DD> "America Style" pizza.
Yeah that's a real thing. So is western style teppanyaki in Japan.
xxx
The first of a few modern non-traditional pizza toppings:
2 md Sized artichokes or 4 small
1/2 Lemon for preparing
-artichokes
1 oz Pancetta, diced
1 tb Olive oil preferably extra
Virgin
1 Onion, finely chopped
Salt & freshly ground black
-pepper, to taste
1 Large leek, thoroughly
-cleaned and sliced thinly
3/4 lb Pizza Dough
Semolina or cornmeal for
-dusting
2 oz Mozzarella cheese, grated
3 tb Parmesan cheese, grated
Place a pizza stone, baking tiles or an inverted baking sheet on
the lowest rack of a cold oven; preheat for 30 minutes to 500
degrees F or the highest setting.
For each of the artichokes, peel away and discard the tough outer
leaves, snapping them off at the base, until you reach the pale
yellow leaves with the darker green tops. Slice off the darkest
green top and rub the artichoke with the cut side of the lemon
half. With a paring knife, trim the artichoke where you snapped
off the leaves, removing any green portions. Rub with lemon. Trim
the bottom 1/4 inch off the stem and pare away the tough outer
skin. With a melon baller or paring knife, remove the fuzzy choke
from the center of the artichoke. Cut the heart into quarters,
then cut each quarter into 4 pieces. Squeeze the lemon into a bowl
of water and place the artichoke pieces into the acidulated water
to keep them from turning brown.
Heat a skillet over the medium heat, add pacetta and cook,
stirring until golden about 4 minutes. Drain the pancetta on
paper towels. Pour off fat from the skillet. Add 1 1/2 tsp. of the
olive oil and onions to the skillet. Cook, stirring occasionally,
until the onions are soft but not brown, about 3 minutes. Add the
drained artichoke pieces and stir to mix well. Add pepper and 2/3
cup water. Cover and cook over low heat until the artichoke pieces
are tender and most of the liquid has cooked away, about 15
minutes. Add leeks and stir to mix well. Taste and adjust
seasonings, adding salt if desired. Let cool completely.
Here we go with the dough again...Place dough on a lightly floured
surface and pat into a disk. Use a rolling pin or your hands to
roll or stretch the dough into a circle that is 1/4 inch thick and
10 to 12 inches in diameter. Transfer to a semolina or cornmeal
dusted pizza peel or inverted baking sheet. Brush the dough with a
little of the remaining olive oil. Distribute the artichoke
mixture over the dough. Sprinkle the cheeses over the artichoke
mixture. Drizzle with the remaining olive oil.
Carefully slide the pizza onto the heated pizza stone and bake for
6 to 8 minutes, or until the bottom is crisp and browned and the
top is bubbling.
Recipes from: Eating Well, The Magazine of Food and Health
Entered by: Diane Pahl
MMMMM
Cheers
Jim
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