The Crowd Pleaser

If you’ve had it before, you understand. If you haven’t, prepare to have your cauliflower mind blown.


PIZZERIA DELFINA
Spicy Cauliflower

Serves 4 - 6
— Cauliflower, cored and broken into large pieces | 2 heads
— Canola Oil, or other neutral flavored oil | 1 pint
— Extra Virgin Olive Oil | 1/4 cup
— Garlic, sliced thinly | 2 oz
— Capers, drained and blotted dry | 3 oz
— Parsley, chopped | 1/2 bunch
— Chili Flake | 1-2 tsp.
— Calabrian Chilis, sliced | 3-4 chilies
— Coarse Breadcrumbs

  • Choose a wide, heavy bottomed, shallow pan about one inch deep in which the cauliflower will fit in one, tightly-packed layer.  The cauliflower may be cooked in batches if necessary.  Wash and blot the cauliflower dry. 
  • Heat the pan over high heat and then add the oil.  Heat oil briefly until it begins ripple and then add cauliflower, florette sides down. Season with salt and fry over medium-high heat. As the cauliflower cooks, turn each piece so that all sides brown evenly.  The crowded conditions in the pan generate steam which helps to cook the cauliflower evenly from within.
  • Adjust heat as necessary while cooking and continue turning the pieces to ensure that all sides are evenly browned and no spots are scorched.  As it cooks, the cauliflower will break into slightly smaller pieces which is part of the process. The cauliflower is cooked when evenly browned and tender, but still retains a bite.  Remove from pan and transfer to a colander to drain, one piece at a time until all is cooked. Sprinkle the cooked cauliflower with chili flake.
  • Discard frying oil and then add the olive oil to the pan.  Add garlic, parsley, and capers and cook over medium heat, stirring frequently until garlic is lightly browned, about five to six minutes.
  • Add the cauliflower back to the pan and toss with the garlic-caper mix over medium heat.  Taste and adjust seasoning if necessary. When seasoned, transfer to a serving platter or bowl.
  • Top with sliced Calabrian chilies and breadcrumbs and serve.

Gelato research. It’s a tough job, but somebody’s got to do it. Jessica Sullivan takes on Europe to find the best “natural” gelato.

No, you’re not dreaming. 
Today in Palo Alto - Free meatballs and free delivery, while supplies last.

No, you’re not dreaming.

Today in Palo Alto - Free meatballs and free delivery, while supplies last.

Pizzeria Delfina Palo Alto now open all-day everyday, from 11am - 10pm. Stop by for an afternoon cocktail on our patio.
651 Emerson St. 

Pizzeria Delfina Palo Alto now open all-day everyday, from 11am - 10pm. Stop by for an afternoon cocktail on our patio.

651 Emerson St. 

Pizzeria Delfina Palo Alto opening Mid-April. Stay tuned!

Things are progressing in Palo Alto!
And if you’re looking for a job, stop by today with a resume. We’ll be there from 2:00 - 5:00pm.

Things are progressing in Palo Alto!

And if you’re looking for a job, stop by today with a resume. We’ll be there from 2:00 - 5:00pm.

WE ARE HIRING FOR ALL POSITIONS AT OUR UPCOMING PIZZERIA DELFINA LOCATION AT 651 EMERSON ST. VISIT US FRIDAY, JANUARY 17TH OR SATURDAY, JANUARY 25TH, SEE THE SPACE, MEET THE TEAM AND BRING YOUR RESUME. KOOL-AID REFRESHMENTS WILL BE PROVIDED. WE LOOK FORWARD TO SEEING YOU!

WE ARE HIRING FOR ALL POSITIONS AT OUR UPCOMING PIZZERIA DELFINA LOCATION AT 651 EMERSON ST. VISIT US FRIDAY, JANUARY 17TH OR SATURDAY, JANUARY 25TH, SEE THE SPACE, MEET THE TEAM AND BRING YOUR RESUME. KOOL-AID REFRESHMENTS WILL BE PROVIDED. WE LOOK FORWARD TO SEEING YOU!

A Holiday Recipe

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Winter is coming and with it winter greens. To help you make best use of your market produce and impress your holiday guests, here’s a winter favorite from the Pizzeria.


PIZZERIA DELFINA
Collard Greens

w/ Guanciale and Calabrian Chili
Serves 4

— Collard Greens, washed, stems removed | 1- 2 bunches
— Guanciale or Pancetta, half inch diced | 10 - 12 oz
— Prosciutto trimmings or other cured pork product | 3 oz piece
— Extra Virgin Olive Oil | half cup
— Garlic Cloves, peeled and lightly crushed | 4 ea.
— Dried Arbol Chili Pods | 4 - 5 ea.
— Thyme | 3 - 4 sprigs
— Calabrian Chilies, thinly sliced, seeds removed

Bring a large pot of salted water to boil and blanch the collard greens for 2-3 minutes, until they have just the slightest bit of crunch left. Drain the greens and spread them out thinly on a baking sheet or plates to cool. When they are cooled enough to handle, squeeze all of the excess water out of them one handful at a time.

Meanwhile, place the diced Guanciale in a saucepan, cover with a quart of water, and bring it to boil. Turn down the heat to a medium boil, and cook the Guanciale until it is soft, juicy, and tender, anywhere from 10-15 minutes. Strain the Guanciale from the water and reserve the cooking liquid for later use.

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Hello Palo Alto.

Hello Palo Alto.

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