Pizza with asparagus, sottocenere & sunny egg from Gjelina: Cooking from Venice, California (page 117) by Travis Lett

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Notes about this recipe

  • Smokeydoke on October 29, 2017

    The pizza is remarkably simple for tasting so good. You simple shred asparagus, then top with fontina cheese (or as Lett recommends, Sottocerne, but fontina is an acceptable substitute), flick on some garlic and shallot confit (I left the shallot confit out). And voila! In the oven it goes. After three minutes, crack an egg on top and put it back in the oven till done. The taste is indescribable. The asparagus almost tastes like green onions but in a good way. The fontina cheese makes such a difference from the usual mozzarella, and it's much more flavorful. I wouldn't take shortcuts with this pizza because it's so simple, the ingredients really shine through and you can taste every one of them. I would use the freshest asparagus and a good, nutty cheese. If I'd change anything, I'll fry an egg on the stovetop, then slide it onto the pizza. Putting the raw egg on the pizza, then putting it back in the oven made the yolk a bit gummy. Photo Included.

  • Astrid5555 on June 18, 2016

    Made without the shallot confit and subtituted Taleggio cheese for the scottocenere cheese because this was all I could find. Since I baked the pizza in my wood-fired pizza oven I decided to poach the egg and then top the finished pizza with it to make sure that it was done within the short time period in the pizza oven. Delicious!

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