Otto serves up the kind of thin-crusted, addictive pizza—mushroom and taleggio, clam and garlic, zucca and pancetta—that I can’t stop thinking about. Consider also the nicely edited choice of cheeses served with what have to be homemade chutneys. Think ahead to the olive oil gelato for dessert and suddenly the sometimes several-hours wait to eat here doesn’t seen like such a deterrent. Have a glass of wine at a marble-topped bar table and try not to eat too many servings of Sicilian cauliflower while enjoying the anticipation.
Curious to know how they prepare the zucca for the pizza (and what variety they use) -- that sounds like a combination I'd like to try at home!
ReplyDeleteWell, I'm not sure about what kind of zucca they use on the pizza, but I'm thinking something like a butternut squash would be fine. I think they probably roast the squash first, or at least saute it for a while, before adding to the pizza. I think it would be pretty easy to duplicate at home. Can't recall what kind of cheese was on it, but something gooey and mild.
ReplyDeleteYeh, I was thinking roasted butternut squash as well, then I could put small portions on the pizza. Now to find the right cheese -- sounds like a good project for a fall evening!
ReplyDelete