7/19/2023 0 Comments Ken forkish pizzaI use a quart-sized deli container with a lid. Set the sauce aside to cool, then pour it into a seal- able container.Raise the heat to high for a few minutes, just until it starts to boil, then reduce the heat to medium-low and simmer, uncovered, for 30 minutes, keeping an eye on the sauce to prevent it from boiling rapidly. Pour in the cream and cook gently over low heat, stirring a few times, for 1 or 2 minutes. In a saucepan over medium-high heat, reduce the vodka until about 2 tablespoons remain, about 4 minutes.5 grams (1 tbs) grated Grana Padano or Parmigiano-Reggiano cheese.MAKES 825 grams (3 1⁄3 cups), enough sauce for four 12-inch pizzas. Watch a video of Ken Forkish making pizza. I thinkģ0 minutes is fine, but you can go longer if you want just keep an eye on it and add a few spoonfuls of water if you need to thin it out. The sauce needs to cook for quite some time for its flavors to blend and mellow. Whether on pizza or pasta, this sauce goes nicely with shellfish, especially shrimp and lobster. This sauce is designed for the Vodka Sauce and Sausage Pizza recipe on page 184, but it works well on a plain cheese pizza too, like the thin-crust vodka pizza at Rubirosa in New York City.It should keep for 1 week in the refrigerator. Label the con- tainer with the date and refrigerate what you don’t use.
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