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Leonardo Curti and James O. Fraioli
There's nothing more irresistible than sinking your teeth into a fresh baked pizza crust smothered with rich tomato sauce, gooey mozzarella cheese, and light, flavorful toppings, hot from the oven. Enjoying that perfect pie with the finest wines from California's Central Coast, where wineries flourish and award-winning wines abound, makes your ...
Leonardo Curti and James O. Fraioli
There's nothing more irresistible than sinking your teeth into a fresh baked pizza crust smothered with rich tomato sauce, gooey mozzarella cheese, and light, flavorful toppings, hot from the oven. Enjoying that perfect pie with the finest wines from California's Central Coast, where wineries flourish and award-winning wines abound, makes your meal something to savor and appreciate. For Italians, just as a pasta dish is more about the pasta than the sauce, pizza is about the crust-especially when it's baked to perfection in a wood-fired oven. Now with Pizza & Wine: Authenic Italian Recipes and Wine Pairings, you can learn to make a wonderful assortment of exciting pizzas, along with delicious side dishes and desserts, that will impress family and friends. Each mouthwatering pie is then paired with the perfect California wine, whether medium- or full-bodied, fruity or spicy-because no Italian meal is complete without a glass of premium, handcrafted wine.
Chef Leonardo Curti is the executive chef and co-proprietor at the acclaimed Trattoria Grappolo bistro in Santa Ynez, California. Born in Calabria, Italy, Leonardo learned his culinary skills in Tuscany before relocating to Los Angeles, where he worked as a chef at Cicada and founded Pane Caldo in Beverly Hills. Leonardo's gastronomic journey then led him to Aspen, where he joined the legendary Farfalla Restaurant. In 1997, Leonardo opened Trattoria Grappolo in Santa Ynez and hasn't looked back. Today, the casual bistro continues to serve authentic, traditional Italian fare for lunch and dinner. Aside from the restaurant, Leonardo runs a full catering company and teaches private cooking classes. He has also launched a new line of pasta sauces.
James O. Fraioli is an award-winning author of numerous books, an investigative journalist, and a food and travel writer, having contributed hundreds of feature articles to more than twenty magazines. Seasoned, skilled, and known for both speed and grace of his writing, Fraioli's titles reflect a wide variety of subjects. His work has appeared on national radio and television, including Martha Stewart Radio, The Discovery Channel, The Ellen DeGeneres Show, and The Food Network; presented at the White House; and featured in a variety of periodicals including Forbes Traveler, The San Francisco Chronicle, and The New York Times. Curti and Fraioli also teamed up on the award-winning cookbooks Trattoria Grappolo: Simple Recipes for Traditional Italian Cuisine and Food Festivals of Italy: Celebrated Recipes from 50 Food Fairs.
WIlDHURST VINEYARDS SAUVIGNON BlANc, LAKE COUNTY RESERVE
This light, refreshing wine is very typical of the Wildhurststyle Sauvignon Blanc. Enjoy grapefruit, fresh herbs, and gooseberry flavors. Crisp, fresh, and clean with plenty of tropical notes across the middle carrying the wine to a rich but steely finish.
Makes 1 (10-inch) pizza
1 (6- to 7-ounce) ball fresh pizza dough (see page 34)
1/2 cup homemade pizza sauce (see page 35)
1 cup grated mozzarella cheese
3 cups fresh baby spinach
4 to 6 cloves garlic, peeled
Extra virgin olive oil
1/4 cup grated Parmesan cheese
Baby Spinach with Mozzarella, Parmesan Cheese, and Garlic:
Dust a smooth working surface with flour. Place pizza dough ball in the center. Flatten the dough into a disc shape with your fingers. Next, roll the dough with a rolling pin until it is thin and reaches a diameter of 10 to 12 inches. Spoon the sauce evenly over the top and sprinkle with the mozzarella cheese; set aside.
In a small pot, fill with salted water and boil over high heat. When boiling, add the spinach and let cook about 1 minute. Using a strainer or colander, drain the spinach, then press between two sheets of paper towels to extract any excess
water. Add the wilted spinach to the pizza, along with the whole garlic cloves.
Using a metal or wood peel, place the pizza in the wood-fired oven, away from the fire, and let bake several minutes. Turn the pizza 180 degrees and continue baking another few minutes or until crust is golden brown and the cheese is
bubbly. Remove pizza from oven. Drizzle with olive oil and sprinkle sea salt and Parmesan cheese overtop.
NOTE : If using a conventional oven, cook pizza at 450 degrees F on a preheated pizza stone on the middle oven rack.
Focaccias, Appetizers, & Side Dishes 38
Vegetarian Pizzas 60
Meat Pizzas 86
Seafood Pizzas 108
Calzones, Panzerottis, & Shiacciatas 126
Delicious Desserts 146
Calif ornia Wine Cellar 162
Acknowledgme nts 170