Can I go try, too? Who needs graduate school when you can get a degree in Classical Italian Pizza?!
And an excerpt explaining why I, too, take the seeds out of tomatoes when making sauce:
"[I] deseeded all my San Marzano tomatoes, took all the seeds out," said Gemignani. "Lot of guys didn't do that, the seeds are bitter. People might say, 'Why's he doing that? Yield isn't good in the sauce if you take out all the seeds.' It was the best pizza I've ever made." - Tony Gemignani
"[I] deseeded all my San Marzano tomatoes, took all the seeds out," said Gemignani. "Lot of guys didn't do that, the seeds are bitter. People might say, 'Why's he doing that? Yield isn't good in the sauce if you take out all the seeds.' It was the best pizza I've ever made." - Tony Gemignani
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