Pizza Today - March 2019 - 51

The key to pasta quality is portion control and consistency with your procedures,
Janik says. "We do precook the pasta very
carefully," he says. "Al dente, plenty of
water, don't over stir, rapid cool in ice bath
to get temp to 41 F then put in cooler.
We do pre-portion in cheap sandwich
bags to ensure consistency."
Some pasta dishes are a bit more intensive. "The biggest challenges when offering
pasta is prep time, especially for an item
such as lasagna, which we serve," Montanile says. "It is a very time-consuming
process that has to be baked in advance to
produce trays of it to portion up and sell.
We asked Janik and Montanile to share
their favorite pasta dishes.

Spaghetti Garlic & Oil
Recipe Courtesy of Domenick Montanile
1 pound of spaghetti
1 clove of fresh garlic
Small amount of fresh parsley for color
7 ounces extra virgin olive oil
Spices such as black pepper, salt, pecorino romano and red pepper flakes

Get a pot of boiling water and cook
your spaghetti. Get a pan and pour
the olive oil into the pan. Chop up your
fresh garlic pretty fine and sauté it in
the pan until it is golden brown. Add
your fresh parsley. Once your spaghetti
is al dente, throw it in the pan and let
it fry in the pan with the olive oil and
golden brown garlic for another minute.
Add some additional spices like black
pepper, Pecorino Romano, salt and even
some red pepper flakes if you wish.
Grab some tongs and take the spaghetti
out and enjoy your awesome simple
meal that is so good.

Salmon Rustica with Lemon
Cream Sauce
Recipe Courtesy of Jeff Janik
3 fluid ounces whipping cream
6 ounce salmon filet
3 ounces fresh tomato
2 ounces fresh spinach
1 lemon (juice of half and wedge of half)
9 ounces cooked fettuccine
Salt and pepper
6 fluid ounces dry white wine

1 teaspoon fresh garlic
1 teaspoon olive oil
¼ teaspoon oregano
¼ teaspoon dried basil
Put salmon filet in an oven proof dish.
Add 3 fluid ounces dry white wine. Add
half teaspoon fresh chopped garlic, pinch
of dried oregano and a pinch of
dried basil. Bake at 550 F for 9 minutes
or until internal temp is 145 F. In a sauté
pan, add half teaspoon fresh chopped
garlic, pinch of oregano, pinch basil, salt
and pepper to taste, one teaspoon olive
oil and sauté for about a minute. Add
three fluid ounces dry white wine, heavy
cream and juice from a half lemon. Sauté
until reduced by half. Add chopped tomatoes and spinach, cook for two minutes.
While spinach and tomatoes cook, drop
cooked fettuccine in boiling water until
hot (about 30 seconds). Toss cooked
pasta into lemon cream sauce and plate.
Remove salmon from oven and put over
pasta. Garnish with lemon. n
DENISE GREER

Pizza Today.

is executive editor at

M A R C H 2 0 1 9 / P I Z Z AT O D AY. C O M / 5 1


http://www.marzettifoodservice.com/ http://www.PIZZATODAY.COM

Pizza Today - March 2019

Table of Contents for the Digital Edition of Pizza Today - March 2019

Pizza Today - March 2019
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
Road to Pizza Expo
Destinations
Knead to Know
Learning From Others
Non-Traditional Locations
Pizza Expo Preview
Pizza Head, St. Louis
Mozzapi, Louisville
Preferred Supplier
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Pizza Today - March 2019 - CT1
Pizza Today - March 2019 - CT2
Pizza Today - March 2019 - Pizza Today - March 2019
Pizza Today - March 2019 - Cover2
Pizza Today - March 2019 - Commentary
Pizza Today - March 2019 - 4
Pizza Today - March 2019 - 5
Pizza Today - March 2019 - Contents
Pizza Today - March 2019 - 7
Pizza Today - March 2019 - 8
Pizza Today - March 2019 - 9
Pizza Today - March 2019 - Contributors
Pizza Today - March 2019 - 11
Pizza Today - March 2019 - Expo Spotlight
Pizza Today - March 2019 - 13
Pizza Today - March 2019 - Interact
Pizza Today - March 2019 - 15
Pizza Today - March 2019 - Conversation
Pizza Today - March 2019 - 17
Pizza Today - March 2019 - Man on the Street
Pizza Today - March 2019 - 19
Pizza Today - March 2019 - Tony’s Trending Recipe
Pizza Today - March 2019 - 21
Pizza Today - March 2019 - Road to Pizza Expo
Pizza Today - March 2019 - 23
Pizza Today - March 2019 - Destinations
Pizza Today - March 2019 - 25
Pizza Today - March 2019 - Knead to Know
Pizza Today - March 2019 - 27
Pizza Today - March 2019 - 28
Pizza Today - March 2019 - 29
Pizza Today - March 2019 - 30
Pizza Today - March 2019 - 31
Pizza Today - March 2019 - 32
Pizza Today - March 2019 - 33
Pizza Today - March 2019 - 34
Pizza Today - March 2019 - 35
Pizza Today - March 2019 - 36
Pizza Today - March 2019 - 37
Pizza Today - March 2019 - 38
Pizza Today - March 2019 - 39
Pizza Today - March 2019 - 40
Pizza Today - March 2019 - 41
Pizza Today - March 2019 - 42
Pizza Today - March 2019 - 43
Pizza Today - March 2019 - 44
Pizza Today - March 2019 - 45
Pizza Today - March 2019 - 46
Pizza Today - March 2019 - 47
Pizza Today - March 2019 - 48
Pizza Today - March 2019 - 49
Pizza Today - March 2019 - 50
Pizza Today - March 2019 - 51
Pizza Today - March 2019 - 52
Pizza Today - March 2019 - 53
Pizza Today - March 2019 - 54
Pizza Today - March 2019 - 55
Pizza Today - March 2019 - Learning From Others
Pizza Today - March 2019 - 57
Pizza Today - March 2019 - 58
Pizza Today - March 2019 - 59
Pizza Today - March 2019 - Non-Traditional Locations
Pizza Today - March 2019 - 61
Pizza Today - March 2019 - 62
Pizza Today - March 2019 - 63
Pizza Today - March 2019 - Pizza Expo Preview
Pizza Today - March 2019 - 65
Pizza Today - March 2019 - 66
Pizza Today - March 2019 - 67
Pizza Today - March 2019 - Pizza Head, St. Louis
Pizza Today - March 2019 - 69
Pizza Today - March 2019 - 70
Pizza Today - March 2019 - 71
Pizza Today - March 2019 - 72
Pizza Today - March 2019 - 73
Pizza Today - March 2019 - Mozzapi, Louisville
Pizza Today - March 2019 - 75
Pizza Today - March 2019 - 76
Pizza Today - March 2019 - 77
Pizza Today - March 2019 - 78
Pizza Today - March 2019 - 79
Pizza Today - March 2019 - Preferred Supplier
Pizza Today - March 2019 - 81
Pizza Today - March 2019 - 82
Pizza Today - March 2019 - 83
Pizza Today - March 2019 - 84
Pizza Today - March 2019 - 85
Pizza Today - March 2019 - 86
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Pizza Today - March 2019 - 105
Pizza Today - March 2019 - 106
Pizza Today - March 2019 - 107
Pizza Today - March 2019 - 108
Pizza Today - March 2019 - 109
Pizza Today - March 2019 - Pizza Today Yellow Pages
Pizza Today - March 2019 - 111
Pizza Today - March 2019 - 112
Pizza Today - March 2019 - 113
Pizza Today - March 2019 - 114
Pizza Today - March 2019 - 115
Pizza Today - March 2019 - 116
Pizza Today - March 2019 - The Marketplace
Pizza Today - March 2019 - 118
Pizza Today - March 2019 - 119
Pizza Today - March 2019 - 120
Pizza Today - March 2019 - 121
Pizza Today - March 2019 - 122
Pizza Today - March 2019 - 123
Pizza Today - March 2019 - 124
Pizza Today - March 2019 - 125
Pizza Today - March 2019 - 126
Pizza Today - March 2019 - 127
Pizza Today - March 2019 - 128
Pizza Today - March 2019 - Reader’s Resource
Pizza Today - March 2019 - 130
Pizza Today - March 2019 - Cover3
Pizza Today - March 2019 - Cover4
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