Currently viewing the tag: "pizza"
Prosciutto works just fine here as well the Serrano ham, and is much less expensive. Regular arugula can stand in for the wild, and if you don’t have Petite Basque or Manchego handy, go with buffalo mozzarella. If you wish to be authentically Spanish, use sherry vinegar for the onions and Serrano ham. Going Italian? Use balsamic vinegar and mozzarella with Prosciutto.
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Sounds odd, but the tender/sweet of the carrot is a great foil for the chewy/bitter of the escarole. Scattering the escarole with a little sugar aids caramelization and adds to the sweet/bitter contrasts. Give this unlikely seeming combo a try and you may be hooked. Make this when the carrots are sweet.
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Cocque are a Spanish flatbread equivalent to pizza, but are usually more rustic. Typically the crust is thin, or really thin, and is crisper and blisters a little. The toppings are fewer, but always choice. Cocque appear as part of the tapas pantheon, or as a starter or snack with drinks, not as a main dish. You can use whatever peppers you want, but if using the Hungarian Wax peppers you might want to nibble a few to check for heat.
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Tagged with: bell peppers • cheese • Corno di Toro peppers • Hungarian hot wax peppers • peppers • pizza • Spanish
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