For this week’s challenge, I revived a past memory of making pepperoni monkey bread as inspired by a cover recipe of Cook’s Country not long ago. Without the actual recipe in hand, and without all the necessary kitchen gear, I put together the best monkey bread my semi-stocked refrigerator would allow.
To begin, I rolled out a long sheet of leftover dough from a previous pizza thrill. The contents were then wrapped up into a tight roll for chopping.
Inside were layers of mozzarella, cottage cheese and pepperoni.
While chopping up the roll into bite-size morsels with a dough scraper is a handy use of a specific kitchen tool, not having a bundt pan is a somewhat difficult piece to find an equivalent for. For this semi-blind experiment, a cake pan with a centered ramekin will have to be sufficient.
The chopped pieces were placed in a calculated, galactic pattern around the ramekin (which would later serve a dual purpose) and pressed into a compact form for baking.
The results may have been messy with pepperoni and cheesy bits poking out, but the final product envelopes much of the clutter while still inviting a piece to be pulled off and dipped into the marinara that fills the center. To make savvy use of time, the marinara is best placed in the ramekin a couple minutes before the bread is finished setting.
The marinara used here is my go-to recipe of San Marzano canned tomatoes cooked down briefly with a pinch of torn fresh basil, salt, sugar & red wine vinegar. When dipped, a piece of monkey bread transforms into a condensed pizza bite. It was really, really difficult not to eat this entire thing is one sitting. So that’s quite exactly what I did…but not without wine.
COS is a killer producer from Sicily that I especially enjoy for the concentration of red cherry in its red wines balanced with the more savory, licorice elements the wines often display. While this 2011 Cerasuolo di Vittoria Classico displayed a bit more age than I had hoped, the pairing is still sound with the boldness of juicy fruit and brightness of acidity that Italian wines are known for that will help to balance the classic pizza flavors in this dish.
So I very thoroughly slaughtered both food and wine and have zero regrets.