Text 15387, 79 rader
Skriven 2008-10-21 22:52:04 av Michael Loo (1:18/200.0)
  Kommentar till text 15284 av Dave Sacerdote (1:123/140)
Ärende: Frank Pepe's 88
=======================
 DS> Italian-American residents. And there, almost central to this 
 DS> pizza-heavy region, is New Haven, where perhaps the best pizza 
 DS> in the US is made.

Ah, you connecticochauvinist. It's fine pizza, but is it better
than Regina's (the original)? 

 DS> There are three amazing pizzerias in New Haven: one on State 
 DS> Street (Modern Apizza Place) and two on Wooster Street (Pepe's 
 DS> and Sally's.) Each have their strengths and weaknesses. On this 
 DS> visit to New Haven, we stopped at Pepe's because I'd been 
 DS> jonesing for a Clam Pie for months, and that's Pepe's specialty.

They put pecorino on their pies. And charge you 3.85 for the
privilege of tasting it on the clam pie. Thank you, pepperoni
for me!

 DS> peel. Maryanne's pepperoni pie was topped with tiny, delicious 
 DS> slices of pepperoni, the perfect amount of mozzarella cheese, 
 DS> and the barest kiss of tomato sauce featuring pieces of flavorful 
 DS> fresh tomatoes. Lynn's spinach/bacon pizza was similarly perfect, 
 DS> with the same spare spread of tomato sauce, a touch of mozzarella, 
 DS> crisp pieces of thick-sliced bacon, and green stretches of chopped 
 DS> spinach.

That pepperoni is a good meal. Next time I'm stuck in New Haven,
maybe it'll be spinach and bacon, though.

 DS> As delicious as their pizzas were, however, I reserve special
 DS> praise for the clam pie. There is nothing at all like it. The crust 
 DS> is lightly brushed with a bit of olive oil, then sprinkled with 
 DS> chopped garlic, freshly shucked clams, grated hard Italian cheeses, 

Hard Italian cheeses. Behind that harmless little phrase lies
such horror!

Penne All'Arrabbiata
cat: pasta
serves: 4 to 6

5 qt water
1 Tb salt
1 lb penne
1 md onion; minced
2 cloves garlic; minced
2 oz olive oil
4 oz pancetta; diced*
12 oz plum tomatoes; drained, chopped - net weight
1/2 ts crushed red pepper; or more to taste
2/3 c Parmesan; grated**
2/3 c Romano; grated**

Boil 5 qt water with salt. Cook penne until done to your taste
and drain, rinsing once. Meanwhile:

Wilt onion and garlic in 2 Tb oil. Allow to brown slightly and
add the pancetta. Cook a few minutes and add the red pepper and
then the tomatoes. Bring to a boil and lower to a simmer. Cook
a few minutes.

Toss penne with sauce and cheeses. Serve hot.

Source: Pellegrino Artusi

Pellegrino Artusi wrote in I think the 1910s or 1920s, shortly
before Ada Boni; but her book is more comprehensive, I think.

* A true non-meat-eater can omit this and just use a dash more
of olive oil.

** The original recipe calls for all Romano, which would make it
an extremely smelly and heavy-flavored dish. I would use half-and-
half for authenticity, or all Parmesan for my friends, or no
cheese at all for myself.

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