Pizza Today - July 2020 - 38

½ cup flour in a bowl with 1 teaspoon salt for dredging
1/2 cup cornmeal
1 1/2 cup grated Parmigiano Reggiano
2 eggs, well beaten
1 teaspoon salt
1 teaspoon freshly ground pepper
Grated Parmigiano Reggiano
1 cup proprietary marinara
5 slices fresh mozzarella
5 slices sopressata or salami or
Prosciutto di Parma
2 to 3 basil sprigs

Don't be afraid to jazz up your cherry
tomatoes for garnishing pizzas. Try shocking your tomatoes by slitting an "X" in the
bottom of the cherry and placing in boiling
water for 12 seconds, then plunge into iced
water. The skin will come off easily - or just
pull the skin up to make a dramatic bombshape. Once you get the "hang" of this, it
becomes easy and fast.
Do not be afraid to par-saute' acidic cherry
tomatoes in a sugar/olive oil combination
before placing on a pizza. This a very secret,
secret in the pizza competition world and
makes the cherry tomatoes very sweet,
perfect with sharp cheeses. (Shhhhhh...don't
tell anyone.)

Fried Green Tomatoes
with Sopressata
Every late-summer, I use this recipe from a
Chef at the Biltmore Forest Country Club in
North Carolina in 1987. He grew up in Georgia and was very proud of it. Once made,
these slices are perfect for an appetizer as

Heat the peanut oil in a cast iron
or heavy pan.
While the oil is heating, set up
your dredging station by mixing
the flour and salt and placing into
a bowl. Place the beaten eggs in
another bowl and mix the Parmigiano and cornmeal together in a
third bowl.
By this time, the temperature of
the oil should be between 300F
and 350F.
Taking one slice at a time, dredge
in
the flour, followed by the egg
well as atop a pizza (recipe at PizzaToday.
wash.
Press the cornmeal egg
com). Each fried green tomato slice has the
perfect southern-style crunch around a heart washed slice into the cornmealof sweet/sour/spice and is accented by the cheese making sure there are no
sopressata, fresh mozzarella and marinara. blank spots.
Place the slice into the hot peanut
oil making sure not to spatter any oil
Ingredients for the marinade:
2 medium sized green tomatoes sliced in on you. The slices will brown within
a minute so turn as soon as the bot1/8-inch, (approximately 6 slices of 8
tom becomes golden-brown.
ounces total)
Place the slices on paper towels
1 cup red wine vinegar
before
plating. Dust with more
2 tablespoons sugar
grated
Parmigiano.
1 teaspoon salt
Using
a long plate, apply the
1/2 teaspoon cayenne pepper
cool marinara in a long line in the
middle. Place a slice of fried green
Mix all the ingredients into a bowl to
tomato, a folded slice of sopressata
dissolve the solids. Let marinate for 10
then fresh mozzarella in alternating
minutes. Pull from marinade and dry each
layers shingled down the plate.
slice completely.
Garnish with the basil and serve
immediately.
n
Ingredients for the tomatoes:
7 slices of the green tomato from mariJOHN GUTEKANST owns Avalanche
nade, dried and ready for frying
Pizza in Athens, Ohio.
½ cup peanut oil

3 8 / P I Z Z AT O D AY. C O M / J U LY 2 0 2 0 	

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6/9/20 10:07 AM


http://www.PIZZATODAY.COM

Pizza Today - July 2020

Table of Contents for the Digital Edition of Pizza Today - July 2020

Pizza Today - July 2020
Commentary
Digital
Conversation
Mike’s Monthly Tip
Man on the Street
Building Blocks
Tony’s Trending Recipe
Knead to Know
Destinations
Upselling Carryout
COVID-19
Reducing Costs
Summer Tomatoes
Summer Greens
Summer Salads
Young Entrepreneur of the Year
Product showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - July 2020 - CT1
Pizza Today - July 2020 - CT2
Pizza Today - July 2020 - Pizza Today - July 2020
Pizza Today - July 2020 - Cover2
Pizza Today - July 2020 - Commentary
Pizza Today - July 2020 - 4
Pizza Today - July 2020 - 5
Pizza Today - July 2020 - 6
Pizza Today - July 2020 - 7
Pizza Today - July 2020 - Digital
Pizza Today - July 2020 - 9
Pizza Today - July 2020 - Conversation
Pizza Today - July 2020 - 11
Pizza Today - July 2020 - Mike’s Monthly Tip
Pizza Today - July 2020 - 13
Pizza Today - July 2020 - Man on the Street
Pizza Today - July 2020 - 15
Pizza Today - July 2020 - Building Blocks
Pizza Today - July 2020 - 17
Pizza Today - July 2020 - Tony’s Trending Recipe
Pizza Today - July 2020 - 19
Pizza Today - July 2020 - Knead to Know
Pizza Today - July 2020 - 21
Pizza Today - July 2020 - 22
Pizza Today - July 2020 - 23
Pizza Today - July 2020 - Destinations
Pizza Today - July 2020 - 25
Pizza Today - July 2020 - Upselling Carryout
Pizza Today - July 2020 - 27
Pizza Today - July 2020 - 28
Pizza Today - July 2020 - 29
Pizza Today - July 2020 - COVID-19
Pizza Today - July 2020 - 31
Pizza Today - July 2020 - 32
Pizza Today - July 2020 - 33
Pizza Today - July 2020 - Reducing Costs
Pizza Today - July 2020 - 35
Pizza Today - July 2020 - Summer Tomatoes
Pizza Today - July 2020 - 37
Pizza Today - July 2020 - 38
Pizza Today - July 2020 - 39
Pizza Today - July 2020 - Summer Greens
Pizza Today - July 2020 - 41
Pizza Today - July 2020 - Summer Salads
Pizza Today - July 2020 - 43
Pizza Today - July 2020 - Young Entrepreneur of the Year
Pizza Today - July 2020 - 45
Pizza Today - July 2020 - 46
Pizza Today - July 2020 - 47
Pizza Today - July 2020 - 48
Pizza Today - July 2020 - 49
Pizza Today - July 2020 - Product showcase
Pizza Today - July 2020 - 51
Pizza Today - July 2020 - Pizza Today Yellow Pages
Pizza Today - July 2020 - 53
Pizza Today - July 2020 - 54
Pizza Today - July 2020 - 55
Pizza Today - July 2020 - 56
Pizza Today - July 2020 - 57
Pizza Today - July 2020 - The Marketplace
Pizza Today - July 2020 - 59
Pizza Today - July 2020 - 60
Pizza Today - July 2020 - 61
Pizza Today - July 2020 - 62
Pizza Today - July 2020 - 63
Pizza Today - July 2020 - 64
Pizza Today - July 2020 - 65
Pizza Today - July 2020 - Expo Spotlight
Pizza Today - July 2020 - Cover3
Pizza Today - July 2020 - Cover4
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