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| Re: Anybody remember this? [message #68177 is a reply to message #68171] |
Sat, 13 May 2006 18:45  |
![Deej [1] is currently offline](/theme/PARIS_Forum_Template/images/offline.png "Deej [1] is currently offline")
Deej [1]
Messages: 2149
Registered: January 2006
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Senior Member |
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; Watch carefully, and when the top of the dough starts to turn the
> slightest
> brown it's time for the sauce. This is the crucial time, it's where
> everyone
> makes the mistakes... Poke the bubbles that are forming and do the sauce.
> It doesn't take much sauce, a couple tablespoons full of crushed
> tomato/garlic/olive
> oil, or a nice pesto. Too much sauce destroys the pie.
>
> Put it back into the oven until the sauce is hot and just starting to dry.
> There's nothing worse than a pie with sloppy, dripping sauce.
>
> Now it's time for cheese. Use interesting mixtures of fresh mozz, parm,
> romano, assagio, whatever you have on hand, but the key is this.... The
> cheeses
> have to COOK, brown and almost burn to bring out the real flavor.
>
> Once you get to the point where you can r
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