Author Topic: Spicy Margherita and Sangiovese  (Read 1329 times)

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Offline Everlast

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Spicy Margherita and Sangiovese
« on: May 11, 2013, 07:33:24 PM »
Had some friends over last night and put out these 5 pizzas. Thought I'd share the pics. We had a Sangiovese with the Calabrian chili oil Margherita and it was one of the better wine pairings I've experienced. Pizzas are:

Margherita with Calabrian Chili Oil
King Crab and Havarti
Fig & Prosciutto with Arugula tossed in White Truffle Oil
Smoked Pancetta & Brussels Sprouts
Spicy Soppressata with Fresh Oregano


Offline trosenberg

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Re: Spicy Margherita and Sangiovese
« Reply #1 on: May 11, 2013, 08:12:58 PM »
Great collection of pies. Each one looked superlative.
Trosenberg

Offline pizzaneer

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Re: Spicy Margherita and Sangiovese
« Reply #2 on: May 11, 2013, 09:43:14 PM »
I'll second that! 

My natural reaction was "Wow! What did you cook that in?" and then I looked through your other posts.  Found the answer herehttp://www.pizzamaking.com/forum/index.php/topic,23994.msg243862.html#msg243862   A 2Stone Inferno. 

Very nice work!
I'd rather eat one good meal a day than 3 squares of garbage.

Offline p.elkjaer

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Re: Spicy Margherita and Sangiovese
« Reply #3 on: May 12, 2013, 12:54:17 PM »
Beatyful

Online norma427

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Re: Spicy Margherita and Sangiovese
« Reply #4 on: May 12, 2013, 01:25:42 PM »
Everlast,

Very tasty looking pizzas!   

Norma

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Offline mkevenson

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Re: Spicy Margherita and Sangiovese
« Reply #5 on: May 12, 2013, 01:26:25 PM »
Very nice pies and Great wine selection. :drool:


Mark
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Offline TXCraig1

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Re: Spicy Margherita and Sangiovese
« Reply #6 on: May 12, 2013, 01:59:21 PM »
Looks great. Many of my favorites.
I love pigs. They convert vegetables into bacon.

Offline henkverhaar

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Re: Spicy Margherita and Sangiovese
« Reply #7 on: May 12, 2013, 05:58:55 PM »
King Crab and Havarti
How is it that you can get a Danish cheese anywhere in the US, but nowhere in the Netherlands?

Offline wheelman

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Re: Spicy Margherita and Sangiovese
« Reply #8 on: May 13, 2013, 09:58:22 AM »
great looking pizzas!  what was the sangiovese?
bill

Offline slybarman

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Re: Spicy Margherita and Sangiovese
« Reply #9 on: May 13, 2013, 11:04:39 AM »
Sangiovese is my favorite grape. Low tanin and full body. I dont think I have ever had a 100% sangiovese that I didn't like.


Offline Everlast

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Re: Spicy Margherita and Sangiovese
« Reply #10 on: May 13, 2013, 12:31:10 PM »
Thanks guys. The Sangiovese was a 2005/2006 Avanguardia Sangineto. It's 75% Sangiovese blended with Carmine. It had aged really nicely.

Offline f.montoya

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Re: Spicy Margherita and Sangiovese
« Reply #11 on: May 14, 2013, 07:47:56 AM »
Ah, the Soppressata with fresh oregano! I'd order that, if I were in your place of business right now. That sounds scrumptious! Is that slices of fresh garlic I see on it as well? If so, nice touch!

Offline Everlast

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Re: Spicy Margherita and Sangiovese
« Reply #12 on: May 14, 2013, 12:27:30 PM »
Yes, exactly, fresh garlic sliced as thinly as possible. My favorite part is how the fresh oregano gets a little crispiness to it that adds a nice herby crunch to every bite. I got the idea for it after visiting Motorino in NYC.

Offline TomN

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Re: Spicy Margherita and Sangiovese
« Reply #13 on: May 14, 2013, 12:49:43 PM »
It must have been amazing to try a slice of each pizza. WOW! Thanks for sharing this post, especially with a photo of each pizza.

TomN

Offline Woodash

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Re: Spicy Margherita and Sangiovese
« Reply #14 on: May 15, 2013, 05:23:49 AM »

They make my mouth water, impressive. :D

Dave

Offline Pizza Napoletana

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Re: Spicy Margherita and Sangiovese
« Reply #15 on: May 15, 2013, 06:02:35 AM »
Had some friends over last night and put out these 5 pizzas. Thought I'd share the pics. We had a Sangiovese with the Calabrian chili oil Margherita and it was one of the better wine pairings I've experienced. Pizzas are:

Margherita with Calabrian Chili Oil
King Crab and Havarti
Fig & Prosciutto with Arugula tossed in White Truffle Oil
Smoked Pancetta & Brussels Sprouts
Spicy Soppressata with Fresh Oregano

Dear Everlast, you obtained great results using the 2Stone Inferno oven. I did not know that the oven could deliver this kind of outcome. Thank you for sharing the pictures. By the way, I noticed the oblong shape of your spicy Soppressata. Is your Soppressata by "Mastro", which is one of the few salami producers in North America that produces salami in that particular shape? I have tried Mastro's Calabrese, which possess great flavor, texture, aroma, and color. Good day!

Regards,
Omid
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

Offline f.montoya

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Re: Spicy Margherita and Sangiovese
« Reply #16 on: May 15, 2013, 11:09:04 AM »
...My favorite part is how the fresh oregano gets a little crispiness to it that adds a nice herby crunch to every bite.

I love when the high heat makes that happen!!

 
I got the idea for it after visiting Motorino in NYC.

They could learn a thing or two from your pies and how they look. Motorino should've asked Anthony M. to provide extensive training on NP as part of the sale of the place.

Offline Everlast

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Re: Spicy Margherita and Sangiovese
« Reply #17 on: May 22, 2013, 12:03:13 AM »
f.montoya, thank you for the compliment.

Omid, you are exactly right! I called the Italian deli where I get my Italian meats and they confirmed it was Mastro. Nice catch!


 

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