PHOENIX COOKS COOKBOOK: Pomo Pizzeria's Strozzapreti alla Salsiccia
Picture from Phoenix Cooks by Figure 1 Publishing, photo by Joanie Simon
Although the book launch of my Phoenix Cooks cookbook isn’t until the summer, PHOENIX Magazine has shared a sneak peek. Pomo Pizzeria Napoletana’s strozzapreti alla salsiccia is a fan favorite and outsells every other pasta dish on the menu, and now you can make it at home! Get all the details on Recipe Friday at Desert Dish: www.phoenixmag.com/2020/03/20/recipe-friday-the-strozzapreti-alla-salsiccia-from-pomo-pizzeria/
The secret is in the long simmer which imbues the sauce with a rich depth of flavor, so be sure to allow plenty of time. At the restaurant, fresh strozzapreti is made daily, although you can substitute with other short pasta shapes if you don’t have strozzapreti. At home, I’ve made it with mini-penne and campanelle:
Here’s a glimpse of the photo shoot with restauranteur Stefano Fabbri of Pomo and chef Junior Ramirez, photographer Joanie Simon and food stylist Ellen Straine.
