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I make the Serious Eats foolproof pan pizza a lot and love it. Is it a good idea or a bad idea to use some left over rendered guanciale fat in place of some of the olive oil in the pan? I had too much when making pasta alla Gricia.
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Mar 13, 2021 10:16
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| # ¿ Apr 26, 2024 22:33 |
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It didn't cause any problems, but honestly with the amount of salami I put on top I don't think I'd be able to notice any benefit. I think I'll use such left over fat for other purposes in the future.
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Mar 14, 2021 19:33
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I've grown to love the Serious Eats foolproof pan pizza recipe and make it about once a week. The lacy crispy crust is the best part so the toppings get focused there. My standard is chorizo and nduja, but with anchovies laid round the edge for the crust.
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May 31, 2021 18:38
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