This week’s kitchen adventure begins with a chance crossing with a duck prosciutto, sourced from the local Angel’s Salumi. From there the flavors built upon this one driving ingredient.
Farmer’s market oranges and fennel were added alongside the duck for a boost of flavor.
Thin slices made them palatable as pizza toppings.
And a quick char knocked out any ferociousness offered in the raw forms.
Altogether, this pizza looked pretty handsome. Especially after some oven time.
J. Brix sourced some Counoise fruit from San Diego, bottling this light and vivacious style that did well with a solid chill. It was juicy and refreshing, especially alongside the rather juicy but savory notes of the pizza.
This is clearly a summertime wine, so long as it sees a quick chill.