Whole Milk Mozzarella, Whipped Ricotta, Plenty of Garlic, Aranya Black Pepper, Maitre d’hotel Butter, Istarska Pancetta, Garlic rolled bacon, Double-Smoked Bacon lardons
The base is our sliced whole milk mozzarella from {xxxxxxxxxx] and I piped florets of Whipped Ricotta. Plenty of fresh garlic, pecorino and parmesan and generous griunds of Aranya black pepper both per and post bake. A trio of pork goodness, all from our friends at Muncan Meats: Istaska Pancetta, which is unsmoked, spice and herbed crusted, a garlic-rolled bacon that is my personal favorite for a BEC and their fantastic double-smoked bacon which I cut into lardons. Post bake gets some discs of Maitre d’hotel cultured butter that wouldn’t be out of place on a Entrecote steak.
Back in the 80s when NYC was a bit of a free-for-all, there was a hustle popular in Times Square aimed at tourists called Three Card Monte. The premise was there were two red cards and one black and they got shuffled around. If you knew where the black card was, you put your money down and pointed to it. Watching out-of-towners and drunk businessmen get fleeced for huge amounts of cash was one of the only forms of entertainment I could afford at that time. That was the closet I came to seeing a Broadway Show.
