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Duvel

Duvel

16 minutes ago, weinoo said:

 

I should've put some pancetta on it, like the once classic at Motorino...

 

505775072_2009_09_06motorinopizza.thumb.jpg.c4323c87b0968df99359746fb71d0165.jpg


I had that pie a couple of times. Tasty indeed.
 

But they are smart enough to follow your previous mantra and obscure most of the green of their brussel sprout leaves by charring them …


On a more serious note: I tried to replicate that pizza, but my set-up in HK never really allowed me to char the leaves properly. I talked to the the guys at Motorino Wan Chai and they confirmed that the leaves go on the pizza as is, not preblanched as I would have thought. Maybe a job for the Ooni once it gets warmer.

Duvel

Duvel

Just now, weinoo said:

 

I should've put some pancetta on it, like the once classic at Motorino...

 

505775072_2009_09_06motorinopizza.thumb.jpg.c4323c87b0968df99359746fb71d0165.jpg


I had that pie a couple of times. Tasty indeed.
 

But they are smart enough to follow your previous mantra and obscure most of the green of their brussel sprout leaves by charring them …


On a more serious note: I tried to replicate that pizza, but my set-up in HK never really allowed me to char the leaves properly. I talked to the the guys at Motorino Wan Chai and they confirmed that the leaves go on the pizza as is,  it preblanched as I would have thought. Maybe a job for the Ooni once it gets warmer.

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