Our very own Francisco “Patxi” Azpiroz shares with us his daily musings, recipes and photos while touring the Amalfi coast of beautiful southern Italy! After winning SFWeekly’s “Best of SF” in the beloved pizza category, Patxi is off to discover how he can make Patxi’s Pizza even better…….

Day 6

It’s only Day 6 of my trip and I’ve already taken close to 2000 photographs of this beautiful country! As always, I am eager to share the highlights with you.

I had the opportunity to make pizza yesterday. Finally! Just what I’ve been waiting for!

No recipe here, the photos will tell this story all on their own!

Our cooking school chef is actually afraid of his pizza oven, as it once flared up and burned his face, removing all his hair! I can see why he would be a bit apprehensive around this piece of machinery…it fires pizzas at a temperature of nearly 800 degrees Fahrenheit!

The Pizzaiolo (master pizza maker) that works this special oven thought he recognized me from Sorrento a few years back. I guess another individual from San Francisco learned to make pizza from him here. All I can say to that is, hats off to San Francisco chefs – we learn from the very best!

Until next time!

-Patxi

Learn Italian: Che forno è caldo! = That oven is hot!

The post Patxi in Italia! Travel Journal – Day 6 appeared first on Patxi's.

Our very own Francisco “Patxi” Azpiroz shares with us his daily musings, recipes and photos while touring the Amalfi coast of beautiful southern Italy! After winning SFWeekly’s “Best of SF” in the beloved pizza category, Patxi is off to discover how he can make Patxi’s Pizza even better…….

Day 5

Today was yet another eye-opening day here in Positano! The sights, sounds, smells and tastes continue to surprise and delight. Today’s culinary lesson involved a vegetarian meatball that could rival any made with meat. No literally, this meatball will knock your socks off! The only reason I’d come home at this point is to share it with my friends at Patxi’s! For now, the recipe will have to do. Enjoy!

Polpette Di Melanzane-Eggplant Meatballs

Ingredients

Extra virgin olive oil (as needed)

2 garlic cloves (1 minced, 1 whole)

5 large eggplant (cut into small cubes)

3 ½ cups bread (crust removed, torn into very small pieces)

1 cup mozzarella (chopped into small cubes)

¼ cup parmesan (freshly grated)

Fresh parsley (finely chopped)

Salt and pepper to taste

For breading…

Flour

2 eggs, beaten

Breadcrumbs

Coat eggplant thoroughly with salt and set aside for about 30 min. Rinse completely with cold water to remove all the salt (and bitterness). Squeeze all excess water out of the eggplant and set aside.

In a large sauté pan, heat a generous amount of olive oil and add the clove of garlic. Sauté until it softens and turns yellow, then remove the garlic. Add the eggplant and sauté until soft and any remaining water has evaporated. Remove from heat and allow to cool to room temp.

In a large bowl, mix the eggplant, torn bread, chopped parsley, mozzarella, and parmesan. Salt and pepper to taste.

With the mixture, form small balls about the size of a golf ball. Lightly flour, then dip in egg wash and dredge in the breadcrumbs. Fry in peanut or sunflower oil to brown on all sides. Alternatively, you can bake at 375 degrees until brown.

These are the perfect vegetarian alternative to meatballs. They can be served as-is with a shaving of parmesan, or with the tomato sauce shared from earlier in my trip. Buon appetito!

Ciao!

-Patxi

Learn Italian: Delizioso polpetta = Delicious meatball!

The post Patxi in Italia! Travel Journal – Day 5 appeared first on Patxi's.

Our very own Francisco “Patxi” Azpiroz shares with us his daily musings, recipes and photos while touring the Amalfi coast of beautiful southern Italy! After winning SFWeekly’s “Best of SF” in the beloved pizza category, Patxi is off to discover how he can make Patxi’s Pizza even better…

Day 4

Buon Giorno!

First session of cooking class today. What an illuminating experience! We prepared a fresh tomato sauce, pasta dough, polpette (Italian meatballs), ravioli caprese, calzoncini (mini fried calzones), Spigola All’Acqua Pazza (“Fish in Crazy Water”), and Torta Caprese (a chocolate/almond cake).

Chef Rafael was our instructor. He speaks quite fast but is patient and very thorough. The class was full immersion and took place in his kitchen during the lunch service, so there was quite a bit of action going on! After six hours of cooking, we were able to sit down and enjoy a wine tasting of local Ravello wines while dining on the menu we’d created. Here are a few of recipes for you to try!

Torta Caprese

(This cake is not super sweet-but has a rich chocolaty almond flavor nice with vanilla ice cream and fresh strawberries)

Ingredients

10 ½ oz dark chocolate, chopped or chips

10 ½ oz butter

6 eggs, separated

10 ½ oz almonds, toasted

10 ½ oz sugar

5 ¼ oz ‘00’ flour

3 ½ oz cocoa

1/3 oz baking powder

Powdered sugar garnish

Melt chocolate and butter together in double boiler.

Divide eggs – whites in one bowl, yolks in another.

Whip egg whites with a mixer until they form very stiff peaks.  Add half of the sugar once the eggs become white.  Set aside.

In a food processor, chop the almonds into a fine flour.  This can also be done by pounding with a mallet.  Add to the melted chocolate and butter.  Sift in the flour, cocoa and baking powder. Combine well.

Cream the egg yolks and the rest of the sugar with a mixer. Fold yolk mixture into chocolate mix, then fold in egg whites.

Pour into a greased cake pan and bake in a preheated oven at 375 degrees F for about 30 minutes until a toothpick inserted in the center comes out clean.  Remove and allow to cool slightly.

Run a knife around the edges and gently flip the cake out onto a serving platter.  Slice and serve with a dusting of powdered sugar and a scoop of vanilla gelato.

*Cake batter can be made ahead of time and stored in the prepared cake pan in a refrigerator.  Pull out and allow to sit at room temperature for 30 minutes then put into the oven.  This cake is best when served warm.

Spigola All’Acqua Pazza – “Fish in Crazy Water”

Ingredients

5 oz extra virgin olive oil

1 clove garlic

3-4 shallots, whole, skin removed

3 stalks celery, chopped

2 carrots, chopped

10 ½ oz cherry tomatoes, cut in half or quarters

2.2 lbs fresh white fish, such as Sea Bass, Grouper, Snapper, or Tilapia

Salt to taste

1 ½ oz fresh parsley, chopped

Boiling water

Fish can be filleted or left whole.

In a large sauté pan, add olive oil and heat.  Add fish and cook for 1 minute.

Add smashed garlic, shallots, celery, and carrot and sauté for 2 minutes.

Add the cherry tomatoes, salt, and parsley.

Add about 1 ½ cups of water to the outside perimeter of the pan.  Do not add cold water to hot oil!  Dangerous!

Cover and remove from heat. Allow to sit- 10 minutes for fillets, 20 minutes for whole fish.

Serve in a shallow pasta bowl or deep plate with a generous amount of chopped parsley and crusty bread for dipping.

Buon Appetito!

-Patxi

Learn Italian: Cane che dorme = Sleeping dog

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Our very own Francisco “Patxi” Azpiroz shares with us his daily musings, recipes and photos while touring the Amalfi coast of beautiful southern Italy! After winning SFWeekly’s “Best of SF” in the beloved pizza category, Patxi is off to discover how he can make Patxi’s Pizza even better…

Day 3

Had a lovely day in Ravello yesterday – a small picturesque town situated above the Amalfi Coast in the province of Salerno, Campania (southern Italy).  We ate Caprese and Antipasto at Villa Maria in the Hotel Giordano. This place alone was worth the trip to Italy! The setting and view from the outdoor terrace are breathtaking.

This restaurant is surrounded by a garden where they grow every vegetable and herb used on the menu. The fresh mozzarella was from Sorrento. I also tried the Gnocchi Alla Sorretina, and was lucky enough to get the recipe…a must try!

Gnocchi Alla Sorrentina

The Sauce

2 lbs fresh ripe tomato, squished by hand

3 oz extra virgin olive oil

1 clove garlic

Salt to taste

Water as needed

Fresh basil to taste

Parmigiano Reggiano, grated (if desired)

The Gnocchi

2 lbs of potato, whole, skin on

1 ½ cups “00” flour

¾ cup semolina flour

Mozzarella, chopped

Parmigiano Reggiano, grated

Fresh basil, as desired

The Sauce

Prepare the sauce by heating the squished tomatoes with a little water over medium heat.  Cook for about 15 minutes, stirring occasionally.  Pass through a vegetable mill to remove peels and seeds and make your smooth tomato ‘passata’.    In a large saucepan, heat the olive oil over medium heat.  Add the garlic clove and sauté until blonde.  Remove the garlic and discard.  Add the tomato passata and salt to the oil and cook over low heat for about 30 minutes.

The Gnocchi

Boil the potatoes until soft.  Remove the skins and pass the potatoes through a ricer into a large mixing bowl.  Quickly mix in the flour and form the gnocchi by rolling into long coils and slicing off little pieces (the size of your thumbnail).

Cook gnocchi in boiling salted water until they rise to the top of the pot.  Drain and add the gnocchi to a sauté pan with the tomato sauce.  Saute together for a moment over low heat and add the chopped mozzarella, a generous handful of grated Parmigiano Reggiano, and several leaves of fresh basil.

Serve hot with additional fresh basil and grated Parmigiano Reggiano on top, if desired.

The best pizza I’ve found thus far has been in Positano: Saraceno d’oro. The people here know hospitality. Three generations were working in the restaurant – from hostess, to waiters, to the Pizzaiolo (master pizza maker).

After learning about their dough, sauce and fresh ingredients, I was invited to the kitchen to meet the Pizzaiolo and watch as he made pizza for guests and family.  The oven cooks at 400 degrees Celsius (752 degrees Fahrenheit).  After stretching the dough to make the pizza, the entire thing cooked in about 60 seconds! The results were belissimo. Crust was tender and crispy on the edges. Tomato sauce was sweet and beautifully complimented by the fresh mozzarella (from Sorrento of course!).  What an experience for the taste buds.  The family was so gracious they even invited me back to make pizza with them tomorrow, and I think I will have to join them!

Ciao!

-Patxi

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Our very own Francisco “Patxi” Azpiroz shares with us his daily musings, recipes and photos while touring the Amalfi coast of beautiful southern Italy! After winning SFWeekly’s “Best of SF” in the beloved pizza category, Patxi is off to discover how he can make Patxi’s Pizza even better…

Day 2

Here I am again trying to mash out a few emails before the boat leaves for Amalfi.  I spent the day in bustling and beautiful Sorrento, a small town in Campania (southern Italy), population: 16,500.  They are famous for their mozzarella and now I see why.  The Caprese salad was incredible… did I mention that the tomatoes here are abundant and in full season?

The pizza in Sorrento tends to have a slightly thicker crust than in Positano. In truth, everyone tends to make their pizza slightly differently.  There are wood ovens, gas ovens and electric ovens, not to mention the variations in amounts of ingredients (cheeses included), dough and presentation.  As a rule, it seems that the pizzas are left uncut and are served with fork and knife. When sharing a pie, they cut the pie in half and serve it on two separate plates.

Here are a few photos of things that caught my eye today. The food and scenery in Sorrento are just beautiful.

Until tomorrow….Ciao!

-Patxi

Learn Italian: Pomodoro = Tomato!

The post Patxi in Italia! Travel Journal – Day 2 appeared first on Patxi's.

Our very own Francisco “Patxi” Azpiroz shares with us his daily musings, recipes and photos while touring the Amalfi coast of beautiful southern Italy! After winning SFWeekly’s “Best of SF” in the beloved pizza category, Patxi is off to discover how he can make Patxi’s Pizza even better.

Day 1

I’ve arrived in Positano, Italy and it is beautiful here.  After a layover in London and second pass through customs, I finally we made it to Naples. Lightning and rain greeted me upon landing, which was a neat way to start things off.  The storm passed by the time I arrived to Positano and the weather has been beautiful since.

The first few days of my trip have been spent exploring the various markets, restaurants and kitchens in Positano. People are very friendly here and luckily for me, most speak English. I’ve made friends with a few chefs and they have graciously allowed me into their kitchens to see how they cook, and with what! Antonio is a Pizzaiolo (master pizza maker) and the owner of a local pizzeria. For his pies, Antonio uses a rotating wood-fired oven. He hand-made a delicious pizza just for me with mushroom, artichoke and prosciutto. It was indescribably delectable. Antonio was fascinating to watch… he rolled dough balls two at a time!

The seafood here is fantastic but the people seem to be extremely proud of their peppers.  A nice spicy red pepper they’ve dried then crushed and soaked in olive oil.  I’ve found it to be a great addition to a Margherita pizza – and just about anything for that matter!

The first recipe I was able to wrangle out of the friendly chefs at Ristorante La Perggola is for heavenly basil, pine nut, parmesan pesto.  You have to try this one!

Ingredients:

• 40/50 basil leaves with the stems removed (the smaller the leaf the sweeter-no brown leaves)
• 2 cloves of garlic
• 1 oz and a pinch more of pine nuts
• 1.5 oz fresh grated parmesan
• 1 oz and a pinch more of fresh grated pecorino
• 5 oz extra virgin olive oil
• salt to taste

Now here is the secret…one small peeled and boiled potato! Really! It makes the pesto creamy and keeps it bright green. Beautiful!

In a blender at high speed, blend the pine nuts first until smooth. Don’t add the basil right away as it will become over blended and discolor quickly.

Rough-chop the garlic and add to the blender.

Add the basil and potato. Blend at slow speed and gradually add the oil.

Add the cheese and blend with a small amount of salt until smooth. Enjoy!

Until next time…Ciao bella!

-Patxi

Learn Italian: Pizzaiolo = Master Pizza Maker!

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With our two large flat-screen TV’s hanging just above the full bar, Patxi’s San Jose is the ideal spot for a casual lunch with friends, happy hour or family night! Watch as your pizzas, salads and apps are handcrafted via the peek-through kitchen window in our dining room! And, join us when the weather’s nice for some al fresco dining out on our patio! You’ll find complimentary underground parking in the Crescent Village shopping center, too. Come in for a deep-dish or thin-crust pizza any day of the week, and enjoy our $9.99 lunch special (slice, salad and soda) with new slice options daily! There’s nothing more to say except, we can’t wait to serve you!

For more information about Patxi’s San Jose, visit: www.patxispizza.com/location/san-jose-pizza. Patxi’s San Jose is located at 3350 Zanker Rd, San Jose, CA 95134. We deliver! 408-526-1999

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Please join us at any Patxi’s Pizza restaurant tomorrow (Thursday, May 2nd) for a company-wide fundraiser to support victims of the recent Boston Marathon tragedy. 10% of all sales this Thursday will be donated to The One Fund Boston, a non-profit organization founded to provide direct support to the Boston Marathon relief effort.

How to contribute? Dine-in, order take-out, delivery or catering this Thursday and Patxi’s will donate 10% to help Boston Marathon victims.

A raffle of various prizes will be held at every Patxi’s location and all proceeds will benefit The One Fund Boston. Raffle tickets are $5 (or 4 for $15).

Our legal partner, Hanson Bridgett, will match our donation to The One Fund Boston, up to $10,000.

For more information about this fundraiser, visit our Facebook event page.

“The Boston Marathon is more than a race, it was our childhood.” -Andy Brown, Patxi’s Culinary Director and Boston-native.

Thank you for your support!

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Our newest East Bay location is nestled on the corner of First St. and McLeod, just next to the historic Bankhead Theater, home of the Livermore Valley Performing Arts Center. Our outdoor patio, which seats 40, is just a stone’s throw away from the grassy arena where concerts and performances will take place all summer long.

Upon entering our new restaurant, guests will feel immediately welcomed into a rustic and inviting, yet contemporary atmosphere. Our unique bar- and table-tops have a special story – they are made from Port Orford Cedar and old Doug Fir wood (circa 1923) from Cal Memorial Stadium at UC Berkeley, salvaged by Berkeley-based furniture maker, The Wooden Duck. Our peek-through kitchen window invites guests to watch as their pizzas and small plates are handcrafted to order! A unique indoor/outdoor bar is separated by two large industrial-style garage doors that can be opened to expose the outdoor bar. And lastly, our outdoor patio is fully covered and complete with fans and heaters!

When it comes to our menu, you know you can expect great things from Patxi’s Livermore! Choose from our flagship Chicago-style Stuffed Pizza (also available in a whole wheat crust), or our Thin Crust Pizza, made with extra fine, imported ‘00’ flour, hand-pulled to perfection. Lastly, a longtime customer favorite is our Pan Pizza, a cornmeal-dusted crust baked in a deep-dish pan!

Patxi’s Livermore also offers delicious salads and appetizers, like our fresh arugula salad with shaved Grana Padano cheese, and our Burrata Bruschetta appetizer, featuring creamy burrata cheese, basil pesto, and tomato confit, served with warm focaccia!

In lieu of dessert, try some honey on the “bones” (aka the crust on your pizza!). It’s the perfect way to enjoy those last remnants of your ‘za.

Patxi’s Livermore drink menu features hand-selected beers (eight on draught!) and several wines from Livermore wine makers, Concannon and Wente Vineyards. Our full bar offers a wide range of classic and specialty cocktails – something to please every guest!

A complete menu is available online at: www.patxispizza.com/menu/livermore-pizza-menu.

See you in Livermore! (We can’t wait to serve you!)

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Mira’s mission is to provide educational opportunities to under-served and exploited children by funding education-related projects around the globe. Sara Ortega Roliz, Mira Founder and Executive Director, tells us that the funds raised through Patxi’s 52 Weeks of Giving program will directly support two current projects impacting 135 students in Southeast Asia.

The first project is Community-Based Rehabilitation Services for Children, where Mira will help purchase physical therapy equipment and provide families with classes on living with a disability.

The second is a Primary School Computer Lab Overhaul, where Mira is in the process of fundraising for 30 new computers. To date, the organization has purchased bought 10 computers for this project.

We want to say thank you to Mira Scholars for all that they do to serve and education children and their communities, worldwide.

ABOUT MIRA SCHOLARS FOUNDATION

Mira’s mission is to provide educational opportunities to under-served and exploited children around the world by funding education-related projects.

To learn more about Mira Scholars, please visit: http://mirascholars.org.

To make a donation, visit: http://mirascholars.org/miradonation

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