This recipe is part of Pizza Party cooking class and tasting event. If you are a fan of flammkuhen, you won’t have doubts where the idea of this pizza comes from. Just change the dough and add eggs to transform flammkuchen to a perfect breakfast pizza! See the irony of making parallels between flammkuchen/tarte flambée and pizza? (wink-wink)
Technically, it’s not pizza. It’s an open pie, an American pie with Gulf of Mexico seafood and white sauce. I don’t remember when I enjoyed pizza-like pie so much for the last time! The idea to use Gulf oysters belongs to the Engineer. I added scallops remembering how wonderful they are in seafood version of empanada gallega. It turned out great. We named it The Gulf of M: oyster liquor velute + scallops + gulf oysters + queso asadero + oaxaca string cheese + seaweed. I didn’t pre-cook oysters and scallops when made it for the first time, and it was soft of messy because of extra juices. But sooo gooood!
The idea for vertical lasagna with morels comes from another wonderful recipe — Bourgeois Rose. It is more time consuming and laborious than making linguini, but it’s worse it. The result is delicious and visually stunning.
I like when my students can take home what they made during the class and finish or use it for cooking at home. This recipe is a perfect example how to fix a quick and beautiful meal at home using what you learned and prepared during my cooking classes. Frozen ramps paste and ramps compound butter are the products of Wild, Wild, Wild Ramps! workshop, and fresh linguini are the result of Fresh Pasta cooking class.
Roselline di pasta alla Romagnola (Pasta Roses) is beautiful vertical lasagna from Emilia-Romagna region of Northern Italy. Originally, it is made with mortadella, ham, melting Fontina or Asiago, pungent Gorgonzola, and full of umami grated Grana Padano or Parmigiano-Reggiano cheeses. This recipe is my favorite fancy version of pasta roses. It is served at the end of all February fresh pasta classes.