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Fugazzeta
| Fugazzeta I just noticed on the menu for Old Maz (now online in Spanish) they offer a "Fugazzeta". Which is a pizza with Cebolla, Oliva y Muzzarella (Onion, Olives and Cheese). |
| Is that your favorite pizza by Old Maz? I need some more toppings. I really like a lot of meat toppings. Is this the best place to buy pizza? |
| I find the "Fugazzeta" to be a pretty tasteless "pizza". If you are lucky enough to find a place with jalpenoes (haha) or tabasco sauce then you can have one fine pizza! |
| Ingredients 1 cup rice, uncooked 1/2 teaspoon parsley, chopped 1 lb ground round 1 garlic clove, chopped 2 carrots, chopped 2 cups beef broth or vegetable broth 2 potatoes, medium and chopped 1 onion, chopped 1 teaspoon pepper 1 tablespoon olive oil Directions 1. In large non-stick skillet, saute onion and garlic in olive oil. 2. Add ground round and brown well. 3. Add rice, carrots, parsley, beef or vegetable broth, and pepper. 4. Stir well and bring to boil, stirring occasionally. 5. Lower heat and simmer for 20 minutes. 6. Add potatoes and continue cooking until potatoes are tender or approximately one hour. |
| What is that recipe for? It is certainly not "Fugazzeta". |
| That pizza sounds real yummy. Do you have a recipe? |
| Ronald, it you're making it out to be worse than it really is! But I have to agree with you, spicing up a pizza with Tabasco sauce, you can't go wrong. But I'm more of a Frank's Red Hot guy. |
| "Fugazzeta" is not really a pizza was we know it. It uses the bread that would be used for pizza, but the is no tomato sauce. I actually like fugazzeta, but in recent years I have started having difficulty eating white or yellow onions (the main ingredient of the topping). Now if Old Maz would make it for me with red onions, I'd certainly order it. |
| Michael's recipe seems to be a guiso (stew) of some kind. I make something like this with a tomato base. |
| DaConciousChick from Over the Rainbow: I haven't yet found what I consider a good pizza in Montevideo. There is one pizza stand in Punta del Este which makes great NY style pizza, but he only make vegetarian pizzas. The sauce, the herbs, the cheese, the cooking style are all just like you get in NYC (the owner of this stand has several pizza shops in NYC). There is no place here that seems to be close the pizza styles of Chicago, NY, or even Italy. I see a several things which are out-of-whack here in the realm of pizza (IMHO). One is the bread. They make the bread before and stack up the breads before they start making pizzas. The bread gets cold while waiting. Next is the sauce. When Italian food made it across the ocean to get here, they missed something in the trip. The local cooks think that oregano is the basis of a good Italian sauce. But, the great Italian sauces are based on fresh garlic cooked in EVOO with basil. Then to make an excellent pizza sauce, you add Parmesan cheese to that sauce. You might get fresh basil as a topping on a pizza here, but it not a part of the sauce. Then the cooking of the pizza has a problem. Because the bread is already cooked, they assemble the pizza and put it in the oven only long enough to melt the cheese. Often your bread, sauce, and topping are not yet hot when it is taken from the oven and put on your table. If anyone knows of good pizza (here) which is assembled completely, with a good sauce, and cooked completely, please let me know. |
| I like the pizza at Felini's. I get the vegetarian pizza without cheese (unlike most Pizza in Uruguay, the pizza at Felini's includes cheese). It is a pizza with a crisp crust. Lots of sauce and stewed veggies on top. ie: the veggies are cooked before they are put on the pizza. They have a number of different pizzas but I haven't tried the others. I assume the crust and sauce is the same. |
| I´t important to remember that "pizza" in Uruguay is the "muzzarela" without cheese. Just the dough with tomato sauce. The round pizza is called "pizzeta". The American type of pizza had no success either in Uruguay or in Argentina. That is why Pizza Hut had to close. The traditional Italian pizza is much more common, and excelent, in Argentina. If you want to try good Italian pizza in Montevideo try these places: Mediterraneo: Maldonado 1766 in Cordón. Excellent pizza and mediterranean food. The owner, Tony, is Italian. Don Ciccio (www.pizzadonciccio.com) Bonpland 507, almost Garcia de Zuñiga in Punta Carretas. |
| yeh that was something that really messed with my head when I first moved here. If you say "pizza" it is just dough and tomato sauce (and the dough is more like bread and the sauce is often sweet!) If you say "muzzarella" you get something that resembles pizza but there cheese is Uruguay is really bad unfortunately. The best real pizza I've found (thin crust) is in La Taberna del Diablo in Palermo (on Gonzalo Ramirez and Pablo de Maria). The Mediterranea one is lovely. That vegetable one in Fellinis (on Juan Benito Blanco and Jose Marti) is also really tasty and has a thicker crust. Eating in Fellinis is a really nice experience too, the waiters are friendly, polite and well dressed - something which is too often missing in Uruguay! |
| I don't know about Red Onions... but you can probably get Old Maz to make it with Cayenne peppers. They are one of the few restaurants that usually have some great peppers on hand and will use them if you ask... if you want to turn red and get soaked in sweat... |
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