My new friend
I had pizza with a friend at Terroni, a Toronto-based restaurant group with a location out here in West Hollywood. It’s a somewhat upscale Southern Italian joint that prides itself on authenticity as evidenced by the prominently stacked cans of Italian tomatoes and olive oil. They also adopt some snobby eccentricities; you can’t substitute ingredients on their pizzas (thin crust, of course) and they won’t slice it for you as that’s not how it’s done back in the Old Country.
Thus, the first thing I did when they brought the food was cut the pizza radially into six slices, immediately placing the meal firmly in the U.S.A. Not Sicily, not Abruzzo, not even Ontario – Amurka. It was a delicious, albeit salty, sausage and rapini pizza bianca. But what elevated the pizza to a new level was the ramekin of red peppers they brought us. As opposed the dried flaky business you get at most pizzerias, these were actual minced red chiles in a bit of oil. So in addition to adding heat, the condiment also provided sweetness, crunch and flavor.
Why didn’t anybody do this before? I’m sure plenty of restaurants have, but it was a first for me, so when I got home, I took a bunch of red jalapenos, seeded them (they kept the seeds in at Terroni, but I wanted less heat. I like spicy but even just typing about it is making me sweat profusely. Fer reals), minced them and mixed them with a pinch of salt and some olive oil.
Super simple, super cheap, but with an air of exoticism. I keep my ramekin in the fridge and have since had it on pasta, bread and even on its own in petit, measured spoonfuls.
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