Tony Gemignani, pizza grasp and restaurateur
A Fiddlehead might be an ingredient that you’ve got by no means heard of. The fronds of a younger fern, fiddleheads can be found within the spring. This can be a vegetable and I want to bake or sauté them with just a little salt, pepper and additional virgin olive oil earlier than including them to pizza. If ready correctly they style like grilled asparagus.
What balances this pizza is the mixture of candy and acidic candied lemons, in addition to the salty Prosciutto di Parma. I made a decision to make use of this mix on a Pinsa fashion pizza. Pinsa has been gaining momentum within the U.S. for the previous couple of years. It’s sometimes a mix of grains, equivalent to soy, rice and wheat. The pizza is usually oval, crispy, mild and really digestible. Pinsa can have an array of components. Here’s a mixture that I’m certain you have got by no means had.
TONY GEMIGNANI is one in every of America’s most influential pizza makers. Instagram: @capopizza Photograph: Tony Gemignani
