Author Topic: Black Pizza  (Read 2309 times)

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Offline Bill/SFNM

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Black Pizza
« on: November 24, 2008, 02:08:04 PM »
Here is my latest Black Pizza Azteca, an unusual pie with Mexican ingredients:

Sauce: Huitlacoche (a.k.a. Mexican Truffle, Corn fungus, Corn Smut)
Sauteed in butter, herbs, spices, etc.

Toppings: Garlicky Shrimp (Wild Mexican Brown Shrimp al Mojo de Ajo), Rajas of roasted poblanos, onions, corn

Cheeses: Asadero, Oaxaca, Cotija




Offline anton-luigi

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Re: Black Pizza
« Reply #1 on: November 24, 2008, 02:14:22 PM »
wow,  Im a HUGE fan of Mxican food,  and that looks unbelievably good Bill!!!!

Offline jeff v

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Re: Black Pizza
« Reply #2 on: November 24, 2008, 03:26:21 PM »
Looks very good Bill!

Can you describe the taste of the huitlacoche? It's on my short list of new things to try. Is it in season there now or is it preserved somehow?

Your cheese combo sounds fantastic too.

Jeff
Back to being a civilian pizza maker only.

Offline scott r

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Re: Black Pizza
« Reply #3 on: November 24, 2008, 04:49:03 PM »
Yess... finally a new kind of smut.

Beautiful picture as usual Bill. 
« Last Edit: November 25, 2008, 12:13:34 AM by scott r »

Offline Bill/SFNM

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Re: Black Pizza
« Reply #4 on: November 24, 2008, 05:26:36 PM »

Can you describe the taste of the huitlacoche? It's on my short list of new things to try. Is it in season there now or is it preserved somehow?


Hard to describe. Very earthy, almost chocolatey, not but quite. I used canned ones which are vastly inferior to fresh ones. Frozen are better than canned. The trick for fresh ones is to find a corn grower and ask him/her to save you some. They usually throw it away since few in this country know how good it is. Unfortunately, I now live in a very dry climate and it seems to thrive only in moister areas. The canned stuff needs to be doctored up quite a bit.   


 

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