Wild mushrooms. Fresh peppery arugula. An herb-y pesto layer atop a perfectly chewy dough.
I don’t usually get overly excited about pizza, but this vegetarian version, the “Funghi Verde” at Portland’s Nostrana restaurant, is top-notch.
In case you’re wondering “what’s with the scissors?” — it’s to slice your pizza, which comes uncut.
Besides pizza, Nostrana’s kitchen turns out several salads — including their signature Insalata Nostrana, just-bitter-enough radicchio tossed with a creamy Caesar-style dressing — as well as a few pastas, rostisserie chicken, and (in the evening), a well-edited list of contemporary Italian dishes.
But it’s the pizza that’s earned the well-deserved plaudits for Nostrana chef-owner Cathy Whims. And it’s the pizza you should eat!
Where is your favorite pizzeria, WanderFoodies? Please leave a comment and dish on the deep dish (and the thin-crust, too!).
And if you’d like to try Nostrana’s signature salad at home, here’s the recipe:
Adapted from Chef Cathy Whims
Prep the Radicchio:
2 large heads of radicchio (the round Verona type)
Break apart radicchio into 1 1/2″ pieces and soak in slightly iced water for 2 hours. Meanwhile prepare croutons and dressing.
Prepare the Dressing:
1 cup extra virgin olive oil
3 Tbsp red wine vinegar
2 Tbsp white wine
2 Tbsp mayonnaise
4 anchovies in olive oil, finely chopped
2 egg yolks
2 cloves garlic, pounded with a pinch of salt in a mortar and pestle
Add all dressing ingredients to food processor and process until emulsified. Season with salt and pepper.
Make the Croutons:
3 cups of cubed (3/4 “) focaccia, flavored with sage, basil or rosemary; or crusty artisan country bread
4 Tbs unsalted butter
up to 1 Tbs chopped fresh sage and rosemary
Preheat oven to 375 degrees. Bake focaccia cubes on a large baking sheet until toasted all over, about 10 – 15 minutes. Meanwhile melt butter with the herbs until fragrant. Add toasted focaccia cubes, toss well, and let cool.
Assemble the Salad:
Drain radicchio, spin well in salad spinner, and place in large salad bowl.
Toss with dressing to coat well, add croutons, then shower salaad generously with about 1/2 cup finely grated Parmigiano.
If you go…
Nostrana, 1401 SE Morrison in Portland, Oregon, 503-234-2427, is a high-ceilinged, almost barn-like room, just east of downtown. The restaurant is open for lunch Monday through Friday and dinner nightly.
Photos © Carolyn B. Heller