Dario's Honey Pie

Mortadella, Honey Foam, Pickled Mustard, Pistachio-Honey Crumble, Pepper Cress

Chef David Murphy of Shuggie’s Trash Pie + Natural Wine | San Francisco

”My buddy Dario Barbone owns a sandwich shop here in San Francisco called Alimentari Aurora. He once made this mortadella sandwich for me and it has lived in my head rent-free for the past two years. This is a churched up version of that with honey. Honey is the perfect addition to this dish because of all the fun, savory elements. It provides a perfect balance of savory and sweet.” — David Murphy

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Adapted by StarChefs  |  August 2024

INGREDIENTS

Honey Foam:
1.810 kilograms heavy cream
900 grams parmesan rind
125 grams honey
Kosher salt

Pickled Mustard:
1 cup diced plum
½ cup white wine vinegar
½ cup yellow mustard seed
3 tablespoons granulated sugar
½ teaspoon kosher salt

Honey Crisp:
335 grams granulated sugar
90 grams honey
1 tablespoon baking soda

Pistachio-Honey Crumble:
200 grams crushed pistachios

To Assemble and Serve:
Yield: 1 pie
All-purpose flour
Your favorite pizza dough
Extra virgin olive oil
8 slices mortadella
Pepper cress

METHOD

For the Honey Foam:
In a pot over medium heat, combine all ingredients. Cook 30 minutes, or until desired flavor is achieved. Strain and let cool to room temperature. Transfer to an iSi canister with two charges. Refrigerate.

For the Pickled Mustard:
In a saucepan over medium heat, combine all ingredients and ½ cup water. Cook 30 minutes. Transfer to a blender and blend 5 seconds on high speed. Transfer to an airtight container and refrigerate.

For the Honey Crisp:
Heat oven to 325°F. In a heavy-bottomed saucepan over high heat, bring sugar, honey, and 60 grams water to a boil, stirring constantly. Reduce heat and stir in baking soda. Whisk until combined. The honey should grow in volume, so be careful! Transfer mixture to prepared baking sheet. Bake 17 minutes, or until golden brown and crispy.

For the Pistachio-Honey Crumble:
In a mixing bowl, combine pistachio and 200 grams Honey Crisp. Set aside. 

To Assemble and Serve:
Heat pizza oven to 650°F. On a floured work surface, stretch dough into desired shape. Brush with oil. Using a pizza peel, place dough in oven and bake 9 minutes, or until dough is golden and crispy but still has tenderness and chew. Top with mortadella and 6 dollops Honey Foam. Garnish with desired amount pepper cress, Pistachio Crumble, and Pickled Mustard.

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