Monday, June 18, 2012

The Joe Special

I have been dreaming of an amazing sandwich we had recently at Touch of Italy in Rehoboth Beach over Memorial Day weekend.  The Joe Special was simple, yet perfect -- just prosciutto with fresh ricotta and extra virgin olive oil on semolina bread.  At Touch of Italy, they bake their own bread, and we were lucky enough to get a sandwich on a freshly baked still warm loaf.  It was probably the best thing I've eaten in a long time.
 So when I saw fresh ricotta from Salvatore Bklyn at Beecher's, I grabbed a tub with the idea of making the Joe Special at home.  Salvatore Bklyn makes their ricotta by hand in small batches daily -- the texture is dense and creamy, the flavor is of rich whole milk with a hint of lemon. It's absolutely amazing and I could have probably eaten the whole tub with a spoon. But semolina bread and cured meat was calling.

Instead of prosciutto, we already had smoked bacon at home from Pulaski Meats, the Polish butcher in the Trenton Farmer's Market, and grabbed a loaf of semolina from D'Angelo's Italian Market in Princeton, drizzled it with plenty of olive oil, and went to town with our own version of the Joe Special sandwich.

I also happily devoured ricotta with honey on toasted bread - yum...  I need to get back up to the city to get more ricotta! I'm also excited that Touch of Italy is opening a bakery in Lewes, DE where you'll be able to buy loaves of their delicious bread.  Hopefully they'll be open by the time we make it back down to the beach again later this summer. 

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