On Thursday, June 27, 2013 9:46:36 AM UTC-4, ViLco wrote:
> Of all the pizzaioli I talked about their tomato sauce for pizza, all told
>
> but one me the same: they buy big cans of pelled tomatoes (pelati) and run
>
> them through a food processor, then they scour the sauce in order to get rid
>
> of the sseds.
>
> The one who differs does the same but then puts some oil and garlic in a big
>
> pot, sautees the garlic, removes it and adds the processed pelati, then let
>
> it get to boiling point and turns off the heat.
>
> Honestly, I can't tell the difference between his tomato and the others',
>
> and this is probably the reason why the others don't cook it.
>
> One fy best pizzas at home, though, was when I had a skillet of pancetta
>
> (unsmoked bacon) and garlic tomato sauce I prepared for pasta: just the
>
> sauce, some mozzarella and shredded gorgonzola here and there.
>
> BTW gorgonzola and tomato sucks bigtime, but pizza makes a kind of a miracle
>
> and they work so good together...
>
> --
>
> "Un pasto senza vino e' come un giorno senza sole"
>
> Anthelme Brillat Savarin

Was there a point in there somewhere, you smelly savage?