Back in 1995, word had gotten out that I’d mastered the plain pizza pie. A lot of, let’s say Italians, got word and got angry. A Frenchman mastering the pizza pie? They wouldn’t stand for it. So, if you’ve read my novel, “A Nipple Clamp in Naples: How a French Chef Came to be Tortured and Dominated by the Italian Mob”, then you know how the story goes. It doesn’t end well, my friends. But, it did inspire plenty of well-endowed dishes.
Ingredients:
- GOOD Marinara
- A slice of aged parmigiano reggiano
Recipe:
Put a slice of parmigiano reggiano in your mouth and cover your face with an old, dirty rag used as a sweat-dampener buy a guy named Vito. Then, have a friend or sous-chef pour GOOD marinara over the cloth until you’re choking. That’s the most pure pizza there is.
