Pizza Today - February 2018 - 36

an "al dente" pasta, dry the strips for 1
to 2 hours (or until firm, but still pliable).

For the Sauce and Pasta
Finale
2 medium yellow tomatoes
1 large garlic clove
2 tablespoons extra virgin olive oil
2 tablespoons white wine
8 cherry tomatoes
6 slices of good soppressata rolled and
cut into thin ribbons
Salt, to taste
Start heating a 3-quart pot of salted
water on high. The water should taste
like seawater.
Cut two medium yellow tomatoes into
quarters. Run your fingers along the guts
to get rid of as many seeds as possible.
Dice the flesh. You should have approximately 6 ounces. Reserve.
Mince 1 large garlic clove, yield 1
tablespoon.

Heat a medium sauté pan on mediumhigh heat. Add the oil until heated, then
add the garlic. Sauté for 30 seconds, but
not to browned, and add the chopped
tomatoes. Turn heat to high and cook for
2 minutes, stirring intermittently. Add the
white wine and cherry tomatoes and continue to reduce. Do not smash or cut the
cherry tomatoes - they are just getting
cooked and will be added whole.
Reduce the tomato sauce for another
2 minutes until the flesh is disintegrating
and the sauce thickens. Take the cherry
tomatoes out of the pan.
Pour the reduced tomato sauce in a
blender or food processor and blend on
high until a bright yellow, wet sauce
appears. There should be no skin or
seeds appearing - if so you may need
to strain.
Pour the blended yellow sauce back in
the pan and turn heat to medium again.
Season with salt, to taste, and reduce until
the sauce coats the back of a spoon. If too
astringent, add a small bit of sugar. Add
the cherry tomatoes and turn sauce to low.

Finishing the Pasta Dish:
When the water is boiling, add the
pappardelle and cook for 2 minutes or
until the ribbons are cooked and al dente. You may have to use a large "spider"
or slotted spoon instead of tongs, which
may rip the pasta. (The best way is to
pour the pappardelle into a colander.)
Heat the sauce and spoon onto a
large plate.
Either twirl the pappardelle in a
"tunnel-like" tube with a pasta fork and
place atop the sauce or lay the slices
side by side like paving stones on a long
plate to highlight the green and yellow.
You can also twirl each pappardelle into
a twisting fashion on the plate. Piling
pappardelle can cause it to get too
mushy and hard to eat.
Sprinkle the pasta and sauce with the
thin ribbons of soppressata and place the
yellow cherry tomatoes around the plate.
Garnish with basil or flat-leaf parsley. n
JOHN GUTEKANST owns

in Athens, Ohio.

Avalanche Pizza

IT'S ALL IN THE CRUST

Trust King Arthur-the industry's most consistent flour-for perfect pizza every time.

877-KAFLOUR (877-523-5687)
KingArthurFlour.com/professional

Visit us at
PIZZA EXPO:

BOOTH
#2729


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Table of Contents for the Digital Edition of Pizza Today - February 2018

Pizza Today - February 2018
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
At Your Service
Destinations
Knead to Know
Family Friendly
Flavored Pasta
Sun-Dried Tomatoes
Dried Herbs
E-Mail Marketing
Food Cost Basics
Road to Pizza Expo
Five Can’t-Miss Expo Events
Pizza Today on the Road: Galactic Pizza Minneapolis, Mn
Pizza Today on the Road: King Dough Bloomington, in
Preferred Supplier
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthy Tip
Pizza Today - February 2018 - CT1
Pizza Today - February 2018 - CT2
Pizza Today - February 2018 - Pizza Today - February 2018
Pizza Today - February 2018 - Cover2
Pizza Today - February 2018 - Commentary
Pizza Today - February 2018 - 4
Pizza Today - February 2018 - 5
Pizza Today - February 2018 - 6
Pizza Today - February 2018 - 7
Pizza Today - February 2018 - Contents
Pizza Today - February 2018 - 9
Pizza Today - February 2018 - Contributors
Pizza Today - February 2018 - 11
Pizza Today - February 2018 - Expo Spotlight
Pizza Today - February 2018 - 13
Pizza Today - February 2018 - Interact
Pizza Today - February 2018 - 15
Pizza Today - February 2018 - Conversation
Pizza Today - February 2018 - 17
Pizza Today - February 2018 - Man on the Street
Pizza Today - February 2018 - 19
Pizza Today - February 2018 - Tony’s Trending Recipe
Pizza Today - February 2018 - 21
Pizza Today - February 2018 - At Your Service
Pizza Today - February 2018 - 23
Pizza Today - February 2018 - Destinations
Pizza Today - February 2018 - 25
Pizza Today - February 2018 - Knead to Know
Pizza Today - February 2018 - 27
Pizza Today - February 2018 - 28
Pizza Today - February 2018 - 29
Pizza Today - February 2018 - Family Friendly
Pizza Today - February 2018 - 31
Pizza Today - February 2018 - 32
Pizza Today - February 2018 - 33
Pizza Today - February 2018 - Flavored Pasta
Pizza Today - February 2018 - 35
Pizza Today - February 2018 - 36
Pizza Today - February 2018 - 37
Pizza Today - February 2018 - Sun-Dried Tomatoes
Pizza Today - February 2018 - 39
Pizza Today - February 2018 - 40
Pizza Today - February 2018 - 41
Pizza Today - February 2018 - Dried Herbs
Pizza Today - February 2018 - 43
Pizza Today - February 2018 - 44
Pizza Today - February 2018 - 45
Pizza Today - February 2018 - E-Mail Marketing
Pizza Today - February 2018 - 47
Pizza Today - February 2018 - 48
Pizza Today - February 2018 - 49
Pizza Today - February 2018 - Food Cost Basics
Pizza Today - February 2018 - 51
Pizza Today - February 2018 - 52
Pizza Today - February 2018 - 53
Pizza Today - February 2018 - Road to Pizza Expo
Pizza Today - February 2018 - 55
Pizza Today - February 2018 - Five Can’t-Miss Expo Events
Pizza Today - February 2018 - 57
Pizza Today - February 2018 - 58
Pizza Today - February 2018 - 59
Pizza Today - February 2018 - Pizza Today on the Road: Galactic Pizza Minneapolis, Mn
Pizza Today - February 2018 - 61
Pizza Today - February 2018 - 62
Pizza Today - February 2018 - 63
Pizza Today - February 2018 - Pizza Today on the Road: King Dough Bloomington, in
Pizza Today - February 2018 - 65
Pizza Today - February 2018 - 66
Pizza Today - February 2018 - 67
Pizza Today - February 2018 - Preferred Supplier
Pizza Today - February 2018 - 69
Pizza Today - February 2018 - 70
Pizza Today - February 2018 - 71
Pizza Today - February 2018 - 72
Pizza Today - February 2018 - 73
Pizza Today - February 2018 - 74
Pizza Today - February 2018 - 75
Pizza Today - February 2018 - 76
Pizza Today - February 2018 - 77
Pizza Today - February 2018 - 78
Pizza Today - February 2018 - 79
Pizza Today - February 2018 - 80
Pizza Today - February 2018 - 81
Pizza Today - February 2018 - 82
Pizza Today - February 2018 - 83
Pizza Today - February 2018 - 84
Pizza Today - February 2018 - 85
Pizza Today - February 2018 - 86
Pizza Today - February 2018 - 87
Pizza Today - February 2018 - Product Showcase
Pizza Today - February 2018 - 89
Pizza Today - February 2018 - 90
Pizza Today - February 2018 - Pizza Today Yellow Pages
Pizza Today - February 2018 - 92
Pizza Today - February 2018 - 93
Pizza Today - February 2018 - 94
Pizza Today - February 2018 - 95
Pizza Today - February 2018 - 96
Pizza Today - February 2018 - 97
Pizza Today - February 2018 - 98
Pizza Today - February 2018 - The Marketplace
Pizza Today - February 2018 - 100
Pizza Today - February 2018 - 101
Pizza Today - February 2018 - 102
Pizza Today - February 2018 - 103
Pizza Today - February 2018 - 104
Pizza Today - February 2018 - 105
Pizza Today - February 2018 - 106
Pizza Today - February 2018 - 107
Pizza Today - February 2018 - 108
Pizza Today - February 2018 - 109
Pizza Today - February 2018 - 110
Pizza Today - February 2018 - 111
Pizza Today - February 2018 - 112
Pizza Today - February 2018 - Mike’s Monthy Tip
Pizza Today - February 2018 - 114
Pizza Today - February 2018 - Cover3
Pizza Today - February 2018 - Cover4
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