Jason Neroni’s porchetta sandwich
Last night, former Osteria La Buca chef and recent Cochon 555 stunner Jason Neroni, a veteran of such New York establishments as 71 Clinton Fresh Food and 10 Downing Street, launched the first of two pop-up nights at Pitfire Pizza on Fairfax to offer a sneak peak into Superba Snack Bar, Neroni’s forthcoming concept that’s currently just a shell on Venice’s propitious Rose Ave. Teamed with Pitfire Pizza co-owner Paul Hibler, Neroni plans to continue making whatever he can from scratch, including his own ricotta and rye pasta, in muscled-up Italian courses like crisp pizza with rich ramp and bone marrow puree, handheld porchetta sandwiches busting at the seams with pork brined for a full day, and chicken liver mousse spread atop Langer’s rye with balsamic cherries and celery pickle. Come take a look at what Neroni is planning at Superba in our slideshow recap of his PItfire pop-up, which will recur this evening at the Fairfax location.
Served with a side of lardo, plus pickled celery, balsamic cherries, and toasted Langer’s rye.
Referencing gatto, this dish of potato wedges and prosciutto was covered in breadcrumbs and soused by a duck egg slow-cooked at 61 degrees.
Neroni sources his greens from Eclectic Acres and makes his own ricotta and pickled jalapeno vinaigrette.
Neroni’s porchetta sandwich with wild arugula, preserved lemon, and green garlic confit was a hit, letting the natural flavors of pork speak through a light focaccia that doesn’t dare intrude.
Neroni’s handmade pizza dough was crackly and crisp like the ones we adore at Pitfire’s. We appreciated the rich texture and flavors imparted by a puree of ramps and smoked bone marrow.
Was behind the scenes, hand-streching his pizza dough.
Lamb bolognese with rye rigatoni, with orange carrots, black garlic, and the chef’s own ricotta salata. The flavors here wavered between a punch of mint and a full-bodied sauce of mixed spices.