Tony Gemignani, pizza grasp and restaurateur
My good friend Audrey Kelly writes about pesto and shares a recipe in an article on this concern. Within the article she mentions my pesto recipe that has a singular twist — agave nectar. I’ve written about agave nectar and supplied this recipe earlier than, but it surely was years in the past and with Audrey bringing it up I believed it was value repeating.
I began utilizing agave nectar in 2009 as an ingredient not solely on my pizzas, but in addition in my house-made sausage and pesto. At the moment, utilizing agave nectar in cocktails turned well-liked and my mixologist at Tony’s Pizza Napoletana experimented with new libations. That acquired me excited about incorporating the ingredient in my pizzas.
Agave nectar is a sweetener commercially produced from a number of species of agave, together with agave tequilana and agave salmiana. Most of it comes from Mexico. Agave syrup is sweeter than honey and it may be purchased in numerous coloration varieties. Blue agave (harvested within the volcanic soils of Southern Mexico) appears to be essentially the most prevalent. Agaves are massive, spiky crops that resemble a cactus, however they’re really succulents just like aloe vera. They’re fairly troublesome to reap, so it’s undoubtedly an ingredient that falls in keeping with the “Respect the Craft” mentality.
TONY GEMIGNANI is considered one of America’s most influential pizza makers. Instagram: @capopizza Picture: Tony Gemignani
