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A new OC Wino favorite: Settebello

8/20/2014

2 Comments

 
Our curiosity about this new pizza place in Crystal Cove got the better of us after a long day slaving over the computer. For your entertainment... Much to our surprise, we hit a winner. Settebello is a beautiful new restaurant that opened in Crystal Cove just three weeks ago.
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Open air indoor space filled with olive trees
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In house pizza oven
We were greater by our darling waiter Jordan, who had many delectable suggestions to try on their menu. We needed wine after our day, and decided on some Gainey Chardonnay, which lacked a little volume on the pour. But when they get to know me, it should get better!
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Our awesome waiter Jordan, who has worked at multiple Settebello locations
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A decent pour of Gainey Chardonnay
We started off with a delicious Romana salad and Duck Confit Crostini, which both put smiles on our faces. We were planning to save the third crostini for Trent, but it was too good not to eat. The bacon wrapped dates were to die for and we wanted to try Jordan's recommendation of the Crispy Polenta Bites, but we had already ordered two pizzas and didn't want to seem too gluttonous.
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Duck Confit Crostini
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Romana salad with arugula, artichoke, pine nuts, goat cheese, lemon vinaigrette, balsamic reduction, and prosciutto... this was amazing and we saved some to top our pizza
Next, we switched to a merlot for the arrival of Settebello's specialty pizzas.
The Diavolo was a tomato based pizza with spicy salami and roasted red peppers. Of course I added more pepper flakes to make it even spicier, while Shelby kept downing her wine to keep the fire down.
The Bianca was a different version than I'm used to. They add prosciutto and arugula to the mix. This was great with the arugula salad added on top. The crust was really good and almost sweet too.
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Diavolo Pizza with Crushed Tomatoes, Finnochiona (Peppered Salame), Roasted Red Bell Peppers, Crushed Red Peppers, Garlic, Mozzarella, and Extra Virgin Olive Oil
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Bianca Pizza with Mozzarella, Prosciutto Crudo, Arugula, Parmigiano Reggiano, and Extra Virgin Olive Oil
Jordan is both a waiter and a pizza maker. He actually created the recipe for our dessert pizza, which was to die for. 
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Jordan with the Miele Pizza
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I have to say, this place gives Mozza a run for its money! At the restaurant, I ran into my friend Elizabeth, who I do Bar Method with. We compared notes in class and decided that we both gave it a big thumbs up and will be returning soon to sample more pizzas! 
Settebello Pizzaria Napoletana is located in Crystal Cove across from Javiers at 7864 East Coast Highway, Newport Beach
Open for dinner every day and for lunch on weekends
The restaurant also has locations in Marina Del Rey, Oxnard, and Pasadena, as well as a few in Utah and Nevada
2 Comments

Make Your Own Pizza Party

8/10/2014

1 Comment

 
When the OCWino was away in Sun Valley, Trent and McCall decided to show off their own cooking skills. After a little trip to Trader Joes for dough and some gourmet toppings, the kids were ready to make some pizza. We probably spent about $15 for ingredients, but it made two killer pizzas that could possibly rival Mozza.
Trent decided to go with the garlic pizza dough and McCall took the whole wheat. After lightly dusting a surface with flour, we plopped the dough down and let it sit for 20 minutes.
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In the meantime we prepared our toppings. Trent sautéed chopped mushrooms in truffle butter. The supply for the pizza was probably cut in half because we ate so many while cooking!
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Next McCall took on the onion chopping duty. We pulled out the chemistry safety goggles to prevent any sort of crying. Next we caramelized the onions for some extra flavor.
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Always stay safe while cutting onions!
It was incredibly helpful to have pizza pans on hand. McCall was an expert at working with the dough to make a perfect pizza pie.
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Next, we loaded the pizzas with toppings and popped them into the oven! 10 minutes later our delicious creations were ready! The pizzas were absolutely delicious and paired wonderfully with a homemade balsamic dijon vinaigrette. 
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McCall's Creation: 4 Cheeses with Tomato Basil Sauce and Caramelized Onions on Whole Wheat Crust
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Trent's Creation: 4 Cheeses with Pesto Sauce, Prochiutto, Pepperoni, Sautéed Mushrooms, Carmelized Onions and Goat Cheese on Garlic Crust
1 Comment
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