Wednesday, August 27, 2014

Pizza, with bird feeder

How is pizza defined? We are stretching the assumption here, with a base of thinnish, crispy-on-the-bottom sourdough, topped with slices of the house-cured (mugwort, spicebush) guanciale, and a generous handful of oil-slicked sage leaves from the terrace. That's it.

500'F for about 15 minutes. The guanciale crisps quite fast and small pork fat puddles develop around each piece. The sage frizzles, and then I whip the whole thing from the oven, onto a chopping block, and out to the terrace, where the last, late cardinal erupts from the bird feeder with a click of cardinal alarm.

So that, with a sipping side of cold watercress and buttermilk soup, was supper.


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