Serious Eats: Talk
Guanciale on Pizza
Guanciale, where have you been all my pizza making life? Finally made a pie incorporating it over weekend, so tasty. I diced it up, rendered some of the fat in a pan, removed, added chanterelle mushrooms, leeks, a little bit of garlic and a couple springs of time and cooked down. I brushed the dough with olive oil and topped the pie with the chanterelle/leek mix, guanciale, Fontina Val D'Aosta and Moliterno Black Truffle Pecorino. Finished the pie hot out of the oven witha drizzle of early harvest olive oil and some more grated Moliterno truffled Pecorino. I have to say it was one of my best pies in recent memory.
Anyone else love this stuff? How do you use it?