If you’ve been visiting this site long enough, you know I spend a lot of time and money at Di Palo on Mott and Grand Street. I never wait less than 30 minutes except if I order ahead of time and arrange for a pickup. I usually just come in, pick a number from the machine at the door and wait for my turn to taste some new cheese or cold cuts and add to my usual order of prosciutto, spicy sausage, olive oil, illy coffee and Callipo tuna. During my last wait for 45 minutes, a dinner idea popped in my head and I ended up buying everything at Di Palo except for the fresh arugula I picked up at the grocery store on my way home. They also carry bread from Sullivan Street Bakery so I didn’t have to go out of my way–their focaccia rosemary bread is one of my favorites.
1 square focaccia rosemary bread
Italian prosciutto, sliced paper-thin by the meat guy
fresh arugula, rinsed, pat dry
1. Preheat oven at 350Âº. Prepare pizzetta on a baking sheet wrapped in aluminum foil. On the focaccia bread, lay the mozarella slices first and then top with prosciutto. Drizzle some olive oil. Lay the arugula and then some more prosciutto again.
2. Bake in oven for 15 minutes, enough to melt the mozarella and toast the bread.