{"id":47253,"date":"2024-03-21T09:26:50","date_gmt":"2024-03-21T13:26:50","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=47253"},"modified":"2024-03-22T16:20:22","modified_gmt":"2024-03-22T20:20:22","slug":"this-houston-restaurant-fires-comfort-food-with-a-southern-european-twist","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/this-houston-restaurant-fires-comfort-food-with-a-southern-european-twist\/","title":{"rendered":"This Houston Restaurant Fires Comfort Food with a Southern European Twist"},"content":{"rendered":"\n

Houston Restaurant Rosie Cannonball Dishes Southern European Comfort Food<\/strong><\/p>\n\n\n\n

\"\"<\/a>
Felipe Riccio, partner at Houston\u2019s Goodnight Hospitality.<\/figcaption><\/figure>\n\n\n\n

Felipe Riccio, a native of Houston via Veracruz, came to the hospitality business naturally. His parents were hospitality professionals, and when following in his grandfather\u2019s footsteps as a lawyer didn\u2019t pan out (according to Riccio, the lectures were boring), he turned to the next dream on his list: owning a restaurant.<\/p>\n\n\n\n

Despite qualifying for a scholarship with the prestigious Culinary Institute of America, Riccio opted to attend the culinary arts program at Houston Community College and gained experience in kitchens at progressive Houston area restaurants. After college, Riccio opened Camerata at Paulie\u2019s, an Italian wine bar in Houston, and became a certified sommelier via the Court of Master Sommeliers before embarking on a European sabbatical that would inspire the concept for his new restaurant, Rosie Cannonball<\/a>.<\/p>\n\n\n\n

During his three-year sojourn in Italy while his wife completed her degree, Riccio staged at some of Europe\u2019s buzziest Michelin-star restaurants, including Osteria Francescana, Erba Brusca, and Belcanto. After his return to Texas in 2017, he became partner at Goodnight Hospitality, transitioning from the kitchen full-time to overseeing every aspect of Rosie Cannonball\u2019s opening in Houston\u2019s Montrose neighborhood, an area known for its contemporary, eclectic scene.<\/p>\n\n\n\n

\n
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Compact furniture makes for a more intimate setting.<\/figcaption><\/figure>\n\n\n\n
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Rosie Cannonball\u2019s unassuming exterior reflects the comforting interior design with delicate touches such as mid-century modern wall sconces.<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

The core concepts behind Rosie Cannonball are the wood-burning oven and grill, and comfort food with a southern European twist. To set the mood, the eighty-five seat restaurant marries warm lighting with classic mid-century design elements such as glass, wood, marble, and rattan. By reworking the original seating partitions, Riccio created a sweeping panoramic view of the restaurant from the kitchen, which sits adjacent to the bar\u2014a throwback to 60s Italian design with warm, dark tones.<\/p>\n\n\n\n

Because pizza is a quintessential comfort staple on the restaurant\u2019s menu, Riccio knew using high-quality cheese from a local producer was a necessity. Fortuitously, at the weekend farmers\u2019 market in Houston, Riccio met Andrea Cudin: a Friuli, Italy, native and founder of Lira Rossa Creamery. Since 2016, Cudin has been crafting authentic Italian-style cheeses with the freshest milk possible from the milk parlor next door, Four E Dairy. After trying Cudin\u2019s mozzarella, Riccio returned to the market repeatedly to taste Lira Rossa\u2019s other cheeses and chat with Cudin. Between visits to the farmers\u2019 market and the creamery (almost a two-hour drive away), the Rosie Cannonball team tested pizzas and perfected their recipes with Cudin\u2019s expertise.<\/p>\n\n\n\n

Cudin explained, \u201cThey were tweaking the dough and the amount of mozzarella that worked best together. And then they worked on a blend of cheese (mozzarella, latteria, and caciotta) that eventually turned into the Lira Rossa Three Cheese pizza.\u201d At Riccio\u2019s request, Lira Rossa began producing black pepper caciotta, a cheese that became one of Lira Rossa\u2019s bestsellers. Cudin said he also makes a black pepper latteria exclusively for Rosie Cannonball\u2019s Cacio e Pepe pizza base.<\/p>\n\n\n\n

\"\"<\/a>
A key feature of the restaurant is its wood-burning pizza oven.<\/figcaption><\/figure>\n\n\n\n

A customer favorite is the Focaccia di Recco, a warm flatbread studded with mortadella and robiola. According to Cudin, the flatbread traditionally calls for stracchino, but Riccio felt it was too runny. Instead, the restaurant makes its version with robiola, a firmer cheese with a similar flavor.<\/p>\n\n\n\n

In addition to pizzas and four varieties of pasta, dishes range from cumin-spiced veggies to a protein-rich NY Strip Fiorentina entree. For those seeking indulgence, there is a caviar service with preserved lemon egg yolk, shallot caper relish, cr\u00e8me fra\u00eeche, and Rosie\u2019s pizza dough. The extensive wine list showcases global offerings but specializes in European varietals.<\/p>\n\n\n\n

Riccio says that a love of good hospitality is at the heart of Rosie Cannonball. \u201cI love food. I love cooking, but it\u2019s more important to give people what they came for, whatever that is. It can be a glass of wine, a cocktail, or a specialty cheese pizza, anything. It\u2019s in the name: Goodnight Hospitality.\u201d<\/p>\n\n\n\n

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Foccacia di Recco<\/h2>\n
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This beloved Italian flatbread incorporates layers of mortadella and creamy, tangy robiola for a chewy pre-dinner treat.<\/span><\/div>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n
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Servings <\/span>8<\/span> people<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
<\/div>  <\/h3>
  • 3\/4<\/span> cup<\/span> of olive oil<\/span> divided<\/span><\/li>
  • 1 1\/2<\/span> tablespoons<\/span> of salt<\/span><\/li>
  • 2 3\/4<\/span> cups<\/span> of bread flour<\/span><\/li>
  • 4 1\/2<\/span> ounces<\/span> robiola<\/span> roughly half a wheel<\/span><\/li>
  • 2<\/span> ounces<\/span> mortadella<\/span> about 4 slices<\/span><\/li>
  • 1<\/span> teaspoon<\/span> Maldon salt to garnish<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions
    <\/div> <\/h3>
    • Combine 13\u20444 cups water and 1\u20442 cup olive oil in a stand mixer with dough hook attachment. Whisk in salt. Add bread flour and mix for 3 to 5 minutes.<\/div><\/li>
    • When dough is pliable (stretches without breaking), remove from mixer and wrap in cling wrap. Place in the refrigerator to rest for at least 1 hour.<\/div><\/li>
    • Heat oven to 450\u00b0F.<\/div><\/li>
    • Once proofed, split the dough in half. Using a rolling pin, roll out each portion of dough until it is almost translucent.<\/div><\/li>
    • Lightly oil a 10-inch metal pizza pan. Stretch half of dough over the pan, folding the sides over the edge pan edge so the dough doesn\u2019t shrink.<\/div><\/li>
    • Break the robiola into 1-inch pieces and evenly spread on dough. Thinly layer mortadella on top. Place the other half of dough on top of the mortadella layer. Press and pinch the dough layers to seal them, then trim off the excess.<\/div><\/li>
    • Poke a few holes in the top layer of dough so steam can escape. Drizzle with remaining olive oil and season with Maldon salt.<\/div><\/li>
    • Bake for 25 to 35 minutes, or until golden brown.<\/div><\/li><\/ul><\/div><\/div>\n
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      <\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

      Houston Restaurant Rosie Cannonball Dishes Southern European Comfort Food<\/p>\n","protected":false},"author":114,"featured_media":47256,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[3386],"tags":[],"coauthors":[34498],"class_list":["post-47253","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chefs"],"acf":[],"yoast_head":"\nThis Houston Restaurant Fires Comfort Food with a Southern European Twist - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/this-houston-restaurant-fires-comfort-food-with-a-southern-european-twist\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"This Houston Restaurant Fires Comfort Food with a Southern European Twist\" \/>\n<meta property=\"og:description\" content=\"Houston Restaurant Rosie Cannonball Dishes Southern European Comfort Food\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/this-houston-restaurant-fires-comfort-food-with-a-southern-european-twist\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2024-03-21T13:26:50+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-03-22T20:20:22+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2024\/03\/Foccacia-di-Recco-4.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1600\" \/>\n\t<meta property=\"og:image:height\" content=\"1206\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Penny Sadler\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Penny Sadler\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/this-houston-restaurant-fires-comfort-food-with-a-southern-european-twist\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/this-houston-restaurant-fires-comfort-food-with-a-southern-european-twist\/\",\"name\":\"This Houston Restaurant Fires Comfort Food with a Southern European Twist - 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