Pizza with prosciutto, mozzarella di bufala, arugula, and olives; Brussels sprouts – 24 May 2013

Finishing off all that extra prosciutto di Parma… I found this recipe in one of the cookbooks from ‘Ino, a wonderful little restaurant in the West Village where we ate several times during our 2011 trip to New York. OMG ‘ino is closed! Here’s a video. We loved it 😦

main130524

At least we have the cookbooks… since ‘ino was across the country, we couldn’t quite just drop in, but we really would have made a beeline for it when we got back to NY.

OK, so tonight’s pizza…

I used another 1/3 of the dough I made yesterday, defrosting it at room temperature in its freezer container, then in warm water, and finally putting it in an oiled bowl in the sun for its final rise. I stretched the dough to about 12″ for this pizza.

130524-settingThis is a really easy pizza. I bought a ball of Gustosella mozzarella di bufala from The Pasta Shop on Fourth Street in Berkeley, and sliced it and left it on a sloped cutting board to drain for an hour or so, so it would not make the pizza soupy. This worked well. I pre-cooked the crust as usual for 1.5 minutes, then distributed the cheese around the pizza. I used an entire ball for this pizza. I cut the cheese into my usual half-ball, then 5-6 slices, but ended up recutting them (this is the hard way) thinner so they would cover the pizza a bit more.

I had torn up the rest of our prosciutto – it’s supposed to be 4 slices for a pizza, and this probably approximated that, but it was oddly shaped (from the start of the leg) so “slice” was not your typical amount, and it had no integrity, so was in little pieces. Which I laid out over the cheese. I drizzled on perhaps 1 Tbsp good EV olive oil, and ground a bunch of pepper over it, and then baked 6 minutes on my stone at 500 degrees. I realized when I put in the pizza that I was supposed to have cut up some olives, and D and I went for the Gaetas, cutting a scant 1/4 cup of them into quarters or so. This worked fine, though I think sixths would be better. After the pizza came out, I distributed the olives, and a handful (large 1/2 cup, loosely packed) of arugula from the garden, over the pizza. I forgot the instruction to drizzle with fragrant olive oil, and D declared it a very good pizza. I got the garlic oil from last night’s pizza, and he tried a tiny bit of that on his slice, and pointed out that this is how restaurants make their food extravagantly good – tons of oil 🙂

wine130524I’m making smaller pizzas and a veggie now, instead of having the entire meal be a huge pizza. Tonight’s veggie was Brussels sprouts, trimmed, halved, and boiled. D thought the time was 10 minutes, but that was clearly wrong. Trying 5 next time. I reheated them briefly in butter, with salt and pepper. Good taste but overcooked.

We had our usual Friday wine, Cantina Zaccagnini Montepulciano d’Abruzzo (2008), and it was an very good representative tonight. Delicious! We used to get this at Costco but they quit carrying it, so we now get it at Berkeley Bowl. This bottle is still from our Costco purchases.

This entry was posted in Meat as a flavoring, Pizza and tagged , , , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.