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I stopped by the 12th Street Motorino last night and had an excellent Bufala Margherita. It was alive with flavor. In addition to the tangy mootz, the sauce had a delicicious salty flavor. And it was served on that same Motorino crust that I've come to know and love in Billyburg. No photos though. After conquering the NYC Napoletana scene, Mathieu seems to be setting his sight's on toppling Lucali as the city's darkest pizzeria.

Ciao,

Paulie Gee

@chinolam:

The usual mark-up for wine in restaurants is 300%.
You do the math. Definitely worth selling wine. In fact, some restaurants make more off wine and liquor than they do off food.

@pizzafreak -- thanks, that makes a lot more sense.

@sloppy - I was at Mozza on opening day, sat at the pizza bar, and Nancy was the pizzaola. She shone a laser into the oven and showed me the reading of 700 on the deck. They try and keep their oven at that temp.

You can totally freeze it. I put it in baby food jars so I don't have to thaw a huge jar, and top it with a bit of olive oil so freezer burn doesn't get to it.

Pickled garlic!

I'm another one who loves roasted garlic on homemade pizza...mmmmmm....I make sure to smoosh enough around the pie so that every bite is infused with that sweet nutty flavor.

I top pizzas with whole cloves.

I like to throw a whole bulb of roasted garlic in when I make baba ghanoush, and it would go pretty well in some hummus too. Also, roasted garlic is the best ingredient for home made pizza (I used it recently when I *finally* tried the SE pizza hack/broil method - which I highly recommend as a fun, quick, kind of messy dinner :P).

And as nightowl said, they'll probably keep longer than you think, especially compared to the stuff you buy at the store, given that CSA garlic is likely MUCH fresher than anything you'd buy in the store.

I've found that if you squeeze out the cloves, pack them tightly in a jar, and cover with a bit of olive oil, they will keep in the fridge for a while. Then you can grab a spoonful whenever you need it.

As @ CJ said, you can make some awesome compound butters.

I'vebeen on a major garlic kick lately. I've started doing it in confit style and did up10 heads the first time, when that was gone in 4 days, I did up 20 heads, I THINK it may last the next week or so. I've convinced so that there is nothing better than a chicken salad sandwich on toast that is thickly smeared with cooked soft sweet yummy garlic. I've also been know to smoosh some on saltine crackers.

Smash it up and mix it with an alfredo sauce. It will give a ton of depth to a pesto or tomato sauce as well. Mix it with fresh tomatoes, salty olives, and pasta for a delicious fresh and hearty summer dish.