Mozzarella pizzaiola from Polpo: A Venetian Cookbook (of Sorts) (page 217) by Russell Norman

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Notes about this recipe

  • Breadcrumbs on April 26, 2015

    p. 217 - mr bc & I loved this dish! Unlike dk, we haven’t tried a number of versions of this recipe so for us, this was a whole new ballgame. I portioned this down since it was just the two of us enjoying an Polpo-inspired meal of small Venetian plates. I had an embarrassment of hand-chopped garlic so I added a smidge atop each tomato half. Our imported buffalo mozzarella nestled comfortably amidst our super-sweet tomatoes and the whole lot sat atop a nest of dressed arugula as RN suggests. I’m even willing to admit I might have shamelessly scooped some of this mixture atop my Asparagus Taleggio pizzetta…and loved that too!! Photos here: http://chowhound.chow.com/topics/1009438?commentId=9539981#9539981

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