Wow, those last 2 pies look fantastic! The one is with clams, and the other seems to be some kind of white pie. Could you please reply with the recipe for the white sauce on the clam pie, and the next pie as well. Thank you.
Barry in Cape Town
Dear Barry, thank you! Basically, I created the sauce by taking a speculated or suppositional French recipe and giving it an Italian twist! In other words, the sauce, which I have named "Ricotta Marinara Sauce
", is a product of improvisation. It was used as the first topping on both the mussel-clam pizza and broccoli-pancetta pizza above in Reply #968. I was reluctant to use the sauce on the broccoli-pancetta pizza, but my wife kept insisting. So I acquiesced and, to my surprise, it worked out better than I expected! Here is the recipe for the sauce:INGREDIENTS
•Heavy Cream (about 250 ml)
Butter (about 1 to 1.5 tablespoon)
•Little or no Sea Salt at all (take heed that there are romano and parmigiano below)
•Shallot (1/3rd of a medium-size bulb, finely diced)
•Pecorino Romano (shredded, about 1/3rd or less of a cup)
•Parmigiano-Reggiano (shredded, about 1 or 2 tablespoons)
•Dry White Wine (about 2 to 3 tablespoons) (this sauce would not be the same without the wine!
•Mussels (2 to 3)
•Clams (2 to 3)
or Cow Milk Ricotta (about 320 gr.)INSTRUCTIONS
1. Pour all the heavy cream in a pot on low heat. While gently and periodically stirring, let the cream slowly
heat up without coming to a boil. (Avoid high heat.)
2. Add all the butter and slowly stir to melt and distribute.
3. Add little or no salt at all.
4. Add all the shallots and stir.
5. Add all the Romano and Parmigiano-Reggiano and stir.
6. Add all the wine and stir. (Make sure to get a good whiff of the aroma!)
7. Add all the mussels and clams and stir.
8. Remove the pot from the heat once the mussels and clams begin
to open up. (Again, the sauce should not come to a boil and should NOT be fully cooked.)
9. Pour all the sauce in a glass or metal mixing bowl and let it cool down, if possible, on ice. (Do not allow the sauce to be fully cooled down. Let it retain a bit of the warmth for the purpose of mixing the ricotta in it later.)
10. Remove all the mussels and clams. (They were in the sauce only for their flavors.)
11. Add the ricotta and mix until it is fully distributed throughout the sauce. (The more ricotta you add, the thicker the sauce will become and the more difficult to spread it on dough disk.)
12. Place the sauce inside refrigerator to fully cool down before use. (You may either keep the sauce refrigerated at all times or let it be synchronized with the room temperature before use.)
13. That is all!NOTE
The sauce should be more than enough for many pizzas. Naturally, you can refrigerate the extra sauce. I should point out that all the above portions are rough estimates/guesses, just to give you some ideas. In my opinion, the key to the sauce is that it should be light
flavors, whereby the ingredient gently whisper their flavors to your taste buds, without them being overwhelmed. Be careful with the shallots and the dry cheeses; they can overwhelm the sauce. Good luck and have a great day!