Text 9787, 99 rader
Skriven 2008-06-29 22:06:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: inaccuracy 519
======================
 Hi, Michael,

 DS> His description was bacon, leeks, feta, Anaheim pepper.  That's
 DS> not a pizza,

 ML> Yep, it was a bacon-leek-feta focaccia.

 Focaccia! OK, I'll buy that for maybe a better description.
 I don't do many of these variations of "topped bready
 things" except pizza, so the fancy names tend to escape
 me.

 JM> So what makes White Clam Pizza a pizza? Both Jim's
 JM> example and this lack tomato sauce, include a crust,
 JM> and have a source of fat (bacon grease vs. olive oil),
 JM> a protein (bacon vs. clams), and allium (leeks vs.
 JM> garlic) and cheese (feta vs. Parmesan).

 ML> To be accurate, it IS apizza (not a pizza, for some reason) in the
 ML> New Haven style, but it's not in fact called that at Pepe's.
 ML> It's called "clam pie with white or red sauce only" - I didn't

 They were afraid Dave would show up with his fingers in his ears!

 ML> try it, because even without mozzarella it costs $3 more than
 ML> your standard pepperoni pizza, which is what I got there.

 I imagine even in New Haven, fresh clams are a bit
 pricey, and the labor of handling them may cost a bit.

 JM> Title: New Haven White Clam Pizza
 JM> 3 lg Garlic cloves, finely minced
 JM> 12 ea Littleneck clams (or a 6 1/2
 JM> -ounce can of minced clams,
 JM> -drained)
 JM> 1 t  Oregano
 JM> 1 1/2 T  Grated Parmesan cheese

 ML> I actually believe that when I went there the cheese they used
 ML> (albeit on a tomato-pepperoni pie) was Romano, something I frown on.

 JM> From Pepe's Pizzeria Napoletana in New Haven, CT, as described by
 JM> Michael and Jane Stern in article in the Buffalo News, 1985. Typed
 JM> for you by Joan MacDiarmid.

 ML> Interesting that the Sterns suggest a can of minced clams, which
 ML> would make Frank Pepe turn over in his grave. It's at Sally's
 ML> Apizza down the street where the canned clams are used: at Frank's,
 ML> the clams are shucked fresh daily, and when they've run out, a
 ML> sign goes up by the door that says "no clam pies."

 Well, as they were suggesting recipes people in the rest
 of the country might be able to replicate fairly well, and
 as that recipe harked back to the mid-80s, when fresh
 seafood was less available inland, that may have been the
 more doable form. I did make this once, as described above,
 and I remember liking it for what it was, not having
 experienced the "original".

 ML> MMMMM----- Recipe via Meal-Master (tm) v8.06

 ML> Title: Focaccia #2
 ML> Categories: Italian, Breads
 ML> Yield: 1 Servings

 ML> 4 c  Unbleached flour
 ML> 2/3    Fresh cake yeast,
 ML> Dissolved in 2/3 cup warm
 ML> Water
 ML> 10 tb Olive oil
 ML> 1/3 c  Water
 ML> 2 1/2 ts Salt

 (CLIP!)
 ML> Divide the dough in half and roll out on a well-floured board to
 ML> circles or squares 1/2 inch thick.  Brush with the remaining olive
 ML> oil and press the topping of your choice into the top of each
 ML> circle. Bake on a baking sheet until golden brown, about 20 minutes.
 ML> Serve warm or at room temperature, cut into wedges, squares, or
 ML> triangles.
 ML> NOTE:  Slashes may be made in a decorative or random pattern in the
 ML> breads before baking.

 ML> TOPPINGS: * Thinly sliced rounds of yellow onion * Paper-thin
 ML> crosswise slices of tomatoes and chunks of sun-dried
 ML> tomatoes * Oregano leaves and slivers of garlic * Coarse salt and
 ML> olive oil * Rosemary sprigs, coarse salt, and olive oil * Black
 ML> olive halves and coarse salt * Sage leaves, coarse salt, and olive
 ML> oil
 ML> Source unknown

 ML> MMMMM

 Yes, Jim's creation could well fit this, also.

 Joan
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