Chef Frank Miller goes to DiFara Pizza in Brooklyn

From Slice.

DiFara Pizza has gotten rave reviews over the years from  Pizza Therapy

Here is what Adam said:

"The sauce, the crust, the toppings: ... Dom Demarco" uses "the freshest and finest ingredients. He imports mozzarella di buffala from his hometown in Italy, makes a bright sauce daily from a mixture of fresh and canned San Marzano tomatoes, and balances ratios of crust, cheese, and sauce perfectly."

You can read more , here.

Chef Frank Miller recently went to DiFara's and offers the following account. At one point during the filming a pizza is taken out of the oven barehnaded. No oven mits. No pot holders. No nothing!




Here's what Maalock had to say:

"The only pizza parlor left in Brooklyn where one man does all the cooking, plus he is been doing it for over forty years!..."

pizza on earth.

albert grande
Pizza Therapy



Ed Levine published one of the most amazing books on pizza ever. You can read more about DiFara and Dom Demarco here:

Mama Grande's Stuffed Sole from pizzatherapy.com

This is one of many signature dishes served by Mama Grande during our traditional Christmas Eve dinner. (The Feast of the Seven Fishes).

 The first course was always Aglio e Olio, followed by many other types of seafood. There were always several types of bacala (dried, salted, codfish), as well as clams, shrimp, calamari (squid) and eel.


This was my favorite!

Mama Grande's Stuffed Sole

Ingredients

• 8 fillets of sole (flounder)
• 1 Cup of crab meat or baby shrimp or clams
• 6 Tablespoons of butter
• 1/4 Cup white wine
• 1 Cup of bread crumbs
• 1 Lightly beaten egg
• Juice of 1/2 lemon
• 1/4 Cup chopped onion
• 1/4 Cup green pepper
• 1/4 Cup chopped celery
• 2 Tablespoons of parsley
• Paprika
• Salt and Pepper

Directions

1. For stuffing: in skillet heat 2 tablespoons of butter, add onion, green pepper, and celery.
2. Cook until vegetables are translucent.
3. Add wine. Cook for 1 minute.
4. Add crabmeat (or clams or shrimp).
5. Add bread crumbs, egg, parsley, salt and pepper.
6. Place 4 fillets in buttered baking dish (skin side down).
7. Spoon stuffing onto fish.
8. Cover with 4 remaining fillets.
9. Melt remaining butter, add lemon juice and pour over fillets.
10. Sprinkle with paprika.
11. Bake 10 minutes in 450º oven

This dish was one of several fish dishes that we enjoyed. Lucky we lived in New England. There was always an abundance of fresh seafood.

May you have a blessed and safe Christmas and Happy Holiday.

Pizza On Earth, Good Will to All!

albert grande
Pizza Therapy will show you the Best Pizza in the World


For some great seafood recipes, check out:

Aglio ed Olio: A Christmas Pasta

Every Christmas Eve, as we grew up, there was a huge meal of various seafood. This was a tradition was known in some households as the Feast of the Seven Fishes. Because we lived in New England, near the coast, fresh seafood was abundant.

Wilipedia explains: "The "Feast of the Seven Fishes" is said to have come from Southern Italy, but today is a completely Italian-American celebration.
A dinner on Christmas Eve is celebrated with meals of fish and seafood, but there may be seven, eight, or even nine specific fishes that are considered traditional.

 The most famous dish Southern Italians are known for is Baccalà (salted cod fish). Reasons for celebrating with such a simple fish as Baccalà is attributed to the greatly impoverished regions of Southern Italy.

 Fried Smelts, calamari, and other types of seafood have been incorporated into the Christmas Eve dinner over the years, and sensationalized with the American version of "The Seven Fishes.""

Our meals in New England consisted of several calamari dishes, smelts, and of course the dried cod known as Baccalà. Thrown in were clams and shrimp, as well as other local seafood, like fillet of sole (flunder).

I can still smell these fishes frying and being baked by my mom.

The following pasta dish was always a favorite. We never could pronounce it correctly, but we still love it!

Aglio ed Olio (Garlic and Oil)

Ingredients

• 3-4 Tablespoons of olive oil
• 3-4 Cloves of garlic
• 1-2 Cans of anchovies in oil
• 1 lb. of your favorite pasta
• Salt and pepper to taste

Directions

1. 
   
   Put olive oil in sauté pan over medium-low heat.
   
   
   
2. 
   
   Add minced garlic.
   
   
   
3. 
   
   Slowly cook garlic. (Be careful not to burn the garlic, as it will turn bitter. )
   
   
   
4. 
   
   Add anchovies and crumble with a fork. Set aside.
   
   
   
5. 
   
   Cook pasta in about 4 quarts of water. Add a dash of salt, pepper, and oil.
   (The oil seems to keep the pasta from sticking.)
   
   
   
6. 
   
   After the pasta is cooked, reserve about 11/2 cups of the pasta water. The pasta water is your liquid for the sauce. Drain pasta.
   
   
   
7. 
   
   Put the pasta water back in the sauce pan with the garlic, olive oil and anchovies. Reheat the mixture. Merry Christmas and Happy Holidays to you.
   
   
   
8. 
   
   Toss the completed mixture with the pasta. Reserve a small amount for additional sauce.
   
   
   
   
   
   

Pizza on Earth, Good Will to All!

albert grande

Click here for Pasta Therapy

You can find some great olive oil, here: