Pizza Today - April 2017 - 48

P

asta always seems to be on those
"trending" lists -- either it's hip
or it's going away. Any way you
view pasta, it has had a wonderful history. Researchers have
found that this delicious concoction of
wheat, egg and salt wasn't founded in
Italy, or even China, but it is both Arab
and Indian in origin. In these countries,
pasta was called righta or sevika (meaning "string" or "threads"). It is thought
that traders in Genoa and Venice were
influenced by pasta and named their new
dish spago, which means "string" and is
an early form of the word spaghetti.
Before the advent of pasta, the early
Mesopotamians followed by the Romans
were very fond of soaking and cooking
grains, chickpeas, farro, groats and barley
into a mush, adding lots of items from
dates to beets, lentils, herbs and peas
to the meal. This nutritious gruel was
purported to be medically beneficial and
placated the lower and middle classes
by filling their bellies. In fact, ancient
Babylonians mocked the Palestinians
for eating "bread with bread," or dipping
bread in this filling porridge.
Could this possibly have been the first
pasta sauce? Who knows. Nowadays
pasta sauces have taken on a life of their
own, changing with the pasta used, the
chef, the restaurant and even the tastes
of the restaurant.
If you have a béchamel or alfredo
sauce you use in your pizzeria, you
can blow up your pasta menu with
ease. Consider these flavor profiles.

(Some of these are based on sliced or
diced onion and spice, run through your
pizza oven and ground up in a blender.)
* Pesto cream sauce: spinach, tomato
filets, shrimp.
* Feta cream sauce: with black olives,
tomato, spinach, chicken.
* Curried onion cream: with broccoli,
roasted garlic, chicken.
* Chipotle-onion cream: with jalapeño, tomato, cheddar, beef.
* Bacon cream sauce: with artichoke,
mushroom, chicken.

4 8 / P I Z Z AT O D AY. C O M / A P R I L 2 0 1 7

* "Aurora" sauce (i.e. tomato cream):
peas, roasted red peppers, Asiago, meatball.
There are many tomato sauces
at your fingertips. From chunkysweet to ground fine, they all
have found a home in many pasta
sauces. Summer is also a great time for

fresh tomatoes.
* Tomato filet: garlic, oregano, extra
virgin olive oil, Parmigiano-Reggiano
* Roman style: ground tomato.
anchovy, oregano, garlic, green olives.
* Pear tomato: broccoli rabe, pork
sausage, capers, Romano cheese.
* Diavolo: ground tomato sauce, garlic,
basil, parsley, chili flakes, pepperoni,
fresh mozzarella.
* Alla Putanesca: fresh cherry tomato,
garlic, oregano, anchovy, capers, cerignola olives, parsley, olive oil.
* Roast peppers-tomato: ground
peppers, ground tomato, roasted onion,
sausage, oregano, basil, olive oil.

Along with having sauces
already prepped and waiting for
cooked pasta, there are other ways to

make an impressive pasta sauce. Here are
a few:
* Pan sauces: These usually start
after cooking a protein like meat, chicken or fish. The caramelized bits on the
bottom of the pan are de-glazed with
any liquid into a dynamic and intense
juice. This flavor bomb is then extended
with either fatty butter, wine, vegetables
or broth. As this amalgamation of flavors
heat up, the cooked pasta is tossed with
the protein and then topped with fresh
herbs and cheeses.
* Broths: Sliced protein is sautéed
first in garlic or onion, then crisp vegetables are added. More flavors are layered
on like soy, ginger, fish sauce, coloratura,
butters, tomato broth or citrus juices.
Finally, a hot broth like chicken, beef or
fish stock (or dashi, miso or even a salsa
combination) is added followed by pasta
and fresh herbs, greens, chives, scallion,
bottarga and/or cheese.

* Simple Fats: A powerful fatty
sauce works wonders with stuffed entrée
pastas and large ribbon pastas. Proteins
or vegetables are sautéed in a pan with
other aromatics and butter, lardo, bacon
or extra virgin olive oil. This sauce can
just coat the pasta. Cream, sherries,
ricotta, mascarpone or even more butter
can be added with wilted greens, spinach
and even nuts, anchovies and cooked
beans.

Fettuccine with Roasted
Poblano Cream (Rajas con
Crema)
If you are attracted to a little heat in pasta
dishes, this has a wonderful spectrum of heat
and flavor levels. The roasted poblanos offer
a little tinge (depending upon the season),
and the red pepper flakes are at your discretion. Both are articulated in a creamy sauce
with texture from your in-house ham slices
cut into ribbons and the brightness of fresh
cherry tomato and lemon. This dish can be
topped with sliced avocado, sour cream or
with a tomato salsa.
Preparation:
Roast 8 medium-sized garlic cloves until
soft. Cool and chop in small cubes.
Using a hot barbecue grill, your conveyor
or deck pizza oven or the gas burner on your
stove, roast 2 medium poblano peppers,
(approximately 6.25 ounces) until all the skin
is charred. If using a pizza oven, make sure
to rub the peppers with olive oil and place
the peppers in a pan so they do not splatter.
Charring should take no longer than
10 minutes. If more, increase the heat.
When the peppers are charred, place
them in a bowl and seal with a plate, plastic
wrap or a lexan to steam for at least
10 minutes. This will facilitate an easier
removal of skin from the poblano.
To skin, pull the charred skin away and
pinch the top of the pepper off, split the
sides and remove the seeds. You may use
water to do this, but you will also lose flavor
at the same time.
Place the poblano flesh on a cutting board
and slice into ribbons vertically from the long
side.


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Pizza Today - April 2017

Table of Contents for the Digital Edition of Pizza Today - April 2017

Pizza Today - April 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Knead to Know
Most Annoying Server Habits
Handling Gratuity
Trenton Tomato Pie
Rotini
Adding Pasta to Your Menu
Negotiating a Commercial Lease
Pizza Today on the Road: So Delicious
Pizza Today on the Road: On Point
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - April 2017 - CT1
Pizza Today - April 2017 - CT2
Pizza Today - April 2017 - Pizza Today - April 2017
Pizza Today - April 2017 - Cover2
Pizza Today - April 2017 - Commentary
Pizza Today - April 2017 - 4
Pizza Today - April 2017 - 5
Pizza Today - April 2017 - Contents
Pizza Today - April 2017 - 7
Pizza Today - April 2017 - 8
Pizza Today - April 2017 - 9
Pizza Today - April 2017 - Contributors
Pizza Today - April 2017 - 11
Pizza Today - April 2017 - Expo Spotlight
Pizza Today - April 2017 - 13
Pizza Today - April 2017 - Interact
Pizza Today - April 2017 - 15
Pizza Today - April 2017 - Conversation
Pizza Today - April 2017 - 17
Pizza Today - April 2017 - Man on the Street
Pizza Today - April 2017 - 19
Pizza Today - April 2017 - Respecting the Craft
Pizza Today - April 2017 - 21
Pizza Today - April 2017 - On Tap
Pizza Today - April 2017 - 23
Pizza Today - April 2017 - Destinations
Pizza Today - April 2017 - 25
Pizza Today - April 2017 - Knead to Know
Pizza Today - April 2017 - 27
Pizza Today - April 2017 - 28
Pizza Today - April 2017 - 29
Pizza Today - April 2017 - Most Annoying Server Habits
Pizza Today - April 2017 - 31
Pizza Today - April 2017 - 32
Pizza Today - April 2017 - 33
Pizza Today - April 2017 - Handling Gratuity
Pizza Today - April 2017 - 35
Pizza Today - April 2017 - 36
Pizza Today - April 2017 - 37
Pizza Today - April 2017 - Trenton Tomato Pie
Pizza Today - April 2017 - 39
Pizza Today - April 2017 - 40
Pizza Today - April 2017 - 41
Pizza Today - April 2017 - Rotini
Pizza Today - April 2017 - 43
Pizza Today - April 2017 - 44
Pizza Today - April 2017 - 45
Pizza Today - April 2017 - Adding Pasta to Your Menu
Pizza Today - April 2017 - 47
Pizza Today - April 2017 - 48
Pizza Today - April 2017 - 49
Pizza Today - April 2017 - 50
Pizza Today - April 2017 - 51
Pizza Today - April 2017 - Negotiating a Commercial Lease
Pizza Today - April 2017 - 53
Pizza Today - April 2017 - 54
Pizza Today - April 2017 - 55
Pizza Today - April 2017 - Pizza Today on the Road: So Delicious
Pizza Today - April 2017 - 57
Pizza Today - April 2017 - 58
Pizza Today - April 2017 - 59
Pizza Today - April 2017 - 60
Pizza Today - April 2017 - 61
Pizza Today - April 2017 - Pizza Today on the Road: On Point
Pizza Today - April 2017 - 63
Pizza Today - April 2017 - 64
Pizza Today - April 2017 - 65
Pizza Today - April 2017 - 66
Pizza Today - April 2017 - 67
Pizza Today - April 2017 - 68
Pizza Today - April 2017 - Product Showcase
Pizza Today - April 2017 - 70
Pizza Today - April 2017 - 71
Pizza Today - April 2017 - Pizza Today Yellow Pages
Pizza Today - April 2017 - 73
Pizza Today - April 2017 - 74
Pizza Today - April 2017 - 75
Pizza Today - April 2017 - 76
Pizza Today - April 2017 - 77
Pizza Today - April 2017 - 78
Pizza Today - April 2017 - 79
Pizza Today - April 2017 - The Marketplace
Pizza Today - April 2017 - 81
Pizza Today - April 2017 - 82
Pizza Today - April 2017 - 83
Pizza Today - April 2017 - 84
Pizza Today - April 2017 - 85
Pizza Today - April 2017 - 86
Pizza Today - April 2017 - 87
Pizza Today - April 2017 - 88
Pizza Today - April 2017 - Reader’s Resource
Pizza Today - April 2017 - Trending Recipe
Pizza Today - April 2017 - Cover3
Pizza Today - April 2017 - Cover4
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