That’s what a Marinara looks like, even without olives sometimes.
Disclaimer: my judgement is only based on a comparison with the Marinara pizzas you get in most restaurants in Italy as of 2023. I don’t have any pretentions to look authoritative just because of my nationality or personal experience.
Like a cross between a mince paddy and a meatball i guess.
Heres a recipe i just googled
RISSOLES: ▢1 small brown onion ▢1/2 cup panko breadcrumbs (or normal) ▢500 g / 1 lb beef mince (ground beef) (Note 1) ▢1 small zucchini ▢1 small carrot ▢1 egg ▢1 large garlic clove , minced ▢1/2 tsp dried thyme ▢1/2 tsp oregano (or sub with other favourite herbs) ▢1/2 tsp each salt and pepper ▢2 tsp Worcestershire Sauce
Ahhh! In the US we just call that meatloaf, cuz we generally make it in a bread pan. It’s also common for it to be smothered in ketchup before cooked so it gets a ketchupy crust on the top.
My blood pressure rose just looking at that picture, and I’d still happily tear into that food like it was my last meal on earth. OP, I hope you had an absolutely delicious time!
Also: Someone who knows how to make an anchovie pizza. If I order one from anywhere I could around here without explicit instructions on how, they just cover it with anchovies the same way you would a pepperoni with pepperoni. 😧
Is there another one? I thought that was more they used the numbers expecting the company who made it did the standard conversions. So someone didn’t follow procedure there.
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