Wednesday, September 19, 2012


Even though it was dark at NYC's Pala Pizza on Allen Street, and I only had my phone with me, you can see how wonderful a gluten-free pizza can look when it's baked in a brick oven imported from Italy and delivered to you on a parchment paper covered wood peel and is, finally, in my opinion, baked LONG ENOUGH! So often I find the crust is really underdone and the cheese hasn't browned before the pizza reaches the table. This 
particular individual pie was topped with buffalo mozzarella, cherry tomatoes, and fresh basil. The ingredients on each of the pizzas I've eaten at Pala are always the richest-tasting, freshest, most delicious. My non-gluten-free companions always end up helping me finish my pizza, and are happy to do so! There are vegan as well as gluten-free vegetarian options here, as well as conventional pizzas.

Usually, I just get a green salad of some kind, but this time I was a bit more adventurous. I ordered a fava bean salad with mied greens and pecorino cheese. I don't cook fava beans. Don't ask why, I just don't know. Maybe it's one of those things that was transmitted to me by my mom, who I don't think liked them. Or at least, I don't remember them being included in any family meals. What a surprise when I realized how much I loved them! The mix of the beans and cheese was so filling I was afraid I'd have to cancel the pizza! The vinaigrette was pleasantly light, and the play between the sweetness of the beans and the salt of the cheese, just as it should have been. Next time, though, I will try this with a vegetable-focused appetizer and that should do it for a meal I can finish and not have to share. 

Or maybe I'll get tempted by another variety of gluten free pizza I've yet to try--very likely, unless I decide to dive into the extensive gluten-free pasta options!

For another post on Pala, click here.

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