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What's for breakfast?
Posted Mar 25, 2010
Pizza lovers Nate Appleman and Keith McNally recently opened their own breakfast-centric pizzeria, Pulino. In talking about his new pizzeria, Pulino's chef, Nate Appleman shares:
"We're kind of flying blind here. We can't look elsewhere for our inspiration. Nobody's ever tried to serve a pizza-centric breakfast menu before. We're kind of making it up as we go, on the fly".
We have to give it up to both Nate Appleman and Keith McNally for thinking up something brave and admirable. They have developed a unique and delicious way to eat pizza for breakfast—beyond the reheated pizza from the day before from home. They surely are not the only breakfast pizzas in town, but their creativity sets them apart from the rest.
The Ottima:
Ingredients include ricotta, wild blueberry jam and bacon.The too-sweet blueberry jam is perfectly fine worked better with the ricotta alone, without the bacon to complicate your palette.
Salsiccia:
This particular pizza consists of sunnyside up eggs, house-cured sage-y breakfast sausage, bacon, and white cheddar makes for a tangy breakfast option.
The Frutta:
These sweet-tasting pizzas are a bit more unusual because they are made with cinnamon, sugar, butter, roasted pears, and pecorino, the frutta is a delight to both the eyes and more importantly, the stomach.
Patate :
A savory combination of eggs, tenderly cooked potato, sausage, fontina, and green onions. Thanks to the eggs, this pizza gets validation as a breakfast plate.
Source & Photo credits: Serious Eats
TAGS: pizza breakfast pizzeria food dishes trend new york online magazine fashion magazine dining eating eggs
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