Text 9624, 92 rader
Skriven 2008-06-27 03:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JOAN MACDIARMID
Ärende: inaccuracy 519
======================
 -=> Joan Macdiarmid said to Dave Sacerdote <=-

 DS> His description was bacon, leeks, feta, Anaheim pepper.  That's
 DS> not a pizza, but he's, you know..."Canadian."  So it probably wasn't
 DS> real bacon, either. [g]

Yep, it was a bacon-leek-feta focaccia.

 JM> So what makes White Clam Pizza a pizza? Both Jim's
 JM> example and this lack tomato sauce, include a crust,
 JM> and have a source of fat (bacon grease vs. olive oil),
 JM> a protein (bacon vs. clams), and allium (leeks vs.
 JM> garlic) and cheese (feta vs. Parmesan).

To be accurate, it IS apizza (not a pizza, for some reason) in the
New Haven style, but it's not in fact called that at Pepe's.
It's called "clam pie with white or red sauce only" - I didn't
try it, because even without mozzarella it costs $3 more than
your standard pepperoni pizza, which is what I got there.

 JM> Title: New Haven White Clam Pizza
 JM> 3 lg Garlic cloves, finely minced
 JM> 12 ea Littleneck clams (or a 6 1/2
 JM> -ounce can of minced clams,
 JM> -drained)
 JM> 1 t  Oregano
 JM> 1 1/2 T  Grated Parmesan cheese

I actually believe that when I went there the cheese they used
(albeit on a tomato-pepperoni pie) was Romano, something I frown on.

 JM> From Pepe's Pizzeria Napoletana in New Haven, CT, as described by
 JM> Michael and Jane Stern in article in the Buffalo News, 1985. Typed
 JM> for you by Joan MacDiarmid.

Interesting that the Sterns suggest a can of minced clams, which
would make Frank Pepe turn over in his grave. It's at Sally's
Apizza down the street where the canned clams are used: at Frank's,
the clams are shucked fresh daily, and when they've run out, a
sign goes up by the door that says "no clam pies."

Of course at Sally's the clam apizza (when I had it, long ago, it
was made with a can of whole baby clams)  doesn't cost more than
a pepperoni or a sausage one.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Focaccia #2
 Categories: Italian, Breads
      Yield: 1 Servings

      4 c  Unbleached flour
    2/3    Fresh cake yeast,
           Dissolved in 2/3 cup warm
           Water
     10 tb Olive oil
    1/3 c  Water
  2 1/2 ts Salt

   Mix 2 cups flour with the dissolved yeast.  Knead the dough for 10
  minutes, either by hand or in the bowl of an electric mixture with a
  dough hook.  Shape the dough into a ball, and put in an oiled bowl to
  rise until doubled in bulk, about 3 hours.

   Punch down, put the dough on a floured board, and knead again,
  incorporating the remaining flour, 1/3 cup olive oil, water, and salt.
  Knead until dough is smooth and elastic.  Let rise again in a covered
  bowl for another 3 hours.

   Preheat the oven to 400 degrees.

   Divide the dough in half and roll out on a well-floured board to
  circles or squares 1/2 inch thick.  Brush with the remaining olive
  oil and press the topping of your choice into the top of each circle.
   Bake on a baking sheet until golden brown, about 20 minutes.  Serve
  warm or at room temperature, cut into wedges, squares, or triangles.

   NOTE:  Slashes may be made in a decorative or random pattern in the
  breads before baking.

   TOPPINGS: * Thinly sliced rounds of yellow onion * Paper-thin
  crosswise slices of tomatoes and chunks of sun-dried
    tomatoes * Oregano leaves and slivers of garlic * Coarse salt and
  olive oil * Rosemary sprigs, coarse salt, and olive oil * Black olive
  halves and coarse salt * Sage leaves, coarse salt, and olive oil

  Source unknown

MMMMM
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