SalsicciaPizzaACasaSpicyIgottherecipefrom:SeriousERecipePostedbyAdamKubanPhotograph:AdamKubanPPTbyLouiechot制作pizza上的Casa香辣肉末SalsicciaPizzaACasaSpicyThisrecipecomestousfromMarkBelloofPizzaaCasa,apizzamakingschoolandpizza-supplystoreinNewYorkCity.Bellonotesthatforthefinalproduct,youshouldusecoarselygroundporkwithameat-to-fatratioof3:1.Par-cookingitfirstinpattyform(ratherthanlooseinthepan)helpsitretainjuicinessandcreatesalargemassthatyouthenbreakupintogrape-sizechunksforyourpizza.Cooktojustabovepink.Theseasoningmeasurementsherearefor1poundofgroundpork.Sizethemupproportionallyifyou'remakinglargerbatches.我們從紐約著名的pizza店和pizza制作學(xué)校PizzaaCasa的MarkBello那里得到了這份食譜。Bello提醒道，要做成最終成品，要使用肥瘦比例為1：3的豬肉粗絞肉。首先做成半成品的肉餅，這樣可以保存肉汁，然后再分成大塊的肉末放在pizza上。烤至剛剛熟透。以下的調(diào)味料是按照1磅粗絞肉的分量準(zhǔn)備的，各位自己做的時(shí)候可以據(jù)此酌情增減分量。制作pizza上的Casa香辣肉末Ingredients原料serves

makesenoughfor8to10pizzas,activetime

15minutes,totaltime

15minutes.原料分量可以制作8-10塊pizza，烹飪時(shí)間15分鐘，總時(shí)間15分鐘。1teaspoongarlicpowder1茶匙蒜粉Ingredients1poundcoarselygroundpork1磅粗絞肉1tablespoonfennelseeds1湯匙茴香1teaspoonseasalt1茶匙海鹽1teaspooncrushedredpepperflakes1茶匙辣椒粉原料Inalargebowl,mixallingredientstogetherwell.Formintoasingle1-inch-thickpatty,andpar-cookinaskilletovermedium-highheattojustabovepink,about2minutesperside.在大碗里把原料充分?jǐn)噭?。做成一個(gè)一英寸厚的肉餅。然后在平底鍋上用中火煎至略帶粉紅色。每面約煎2分鐘。Step1Breakpattyintogrape-sizenuggets,beingcarefulnottomakethemtoosmall,asthesausagewilldryout.Placesausagechunksontop

ofthecheesebeforebakingyourpizza.把肉餅弄碎成葡萄大小的肉塊，小心點(diǎn)別讓肉塊變得太碎，否則肉塊做好就會(huì)太干了。然后在烤pizza之前，把肉塊放在芝士上就完成了。Step2coarselyground瘦肉和肥肉的比例meat-to-fatratiochunk粗略地研磨n.大塊；矮胖的人或物vocabularyPar-cooking：Par-cooking是種特殊的烹飪手法。當(dāng)我們需要二次加熱某樣?xùn)|西的時(shí)候，第一次加熱不需