Fugazetta is a better bread with cheese

Good day. There are many ways to dress up Focaccia. You can top the bread with fruit or herbs (or fruits and herbs). you can cover it with potatoes and leeks. I like to break the bread and cover the inside with mortadella and pistachio cream, as they do in In the Old Winery in manhattan. In Argentina, home to a large population of Italian immigrants, focaccia dough can be used to make fugazza, a kind of hybrid pizza topped with mozzarella, provolone, and shaved onions.

As Ham El-Waylly explains in his new recipe, some Argentinians turn up their fugazza a bit and make fleeting (above), a kind of calzone fugazza, with the dough interspersed with cheese before closing it and covering it with shaved onions. These soften and char in the heat of the oven, and offer a nice contrast to the melted cheese they contain.

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So of course I’m going to do that today and so should you, if only to affirm that cheese-stuffed pizza is both a cornerstone of American fast food chains and an example of Argentinian Italian cuisine at its finest. expression.

As for the rest of the week. …

Monday

I love Hetty McKinnon’s recipe for crispy gnocchi with tomato and red onion, a hot panzanella with gnocchi instead of bread. One of our subscribers added a bit of sherry vinegar to the balsamic in the dressing for extra punch and topped the dish with burrata “because I’m alive and I like joy.” Approved!

Tuesday

by Yewande Komolafe shrimp tacos they’re an easy win on weekdays, with heavily spiced shrimp and quick pickled red cabbage for crunch. I like them with guacamole and pico de gallobut you’d be fine with just hot sauce.

Wednesday

Here is a tuna salad from Naz Deravian who nods to the Iranians’ love of pickles and fresh herbs. Naz nestles it in ciabatta bread and tops the salad with salty fries. She calls for canned tuna packed in water, but if you have an Italian variety packed in olive oil, she uses that and reduces the oil a bit in the dressing. So good.

Thursday

You don’t need a recipe to cook my bulgogi style tofu, just a soy sauce marinade, brown sugar, sesame oil, garlic, ginger, a tablespoon of gochujang, a dash of neutral oil, a few sliced ​​scallions and toasted sesame seeds. In what proportions? Start with a little of each, and then test your way to perfection. You have this.

Friday

And then you can round out the week with Nicole Taylor’s excellent recipe for chicken with peach and molasses. Nicole makes it on a grill, but she could use her oven with a wire rack set on a foil-lined baking sheet. Either way, I like mine with semolina and sauteed vegetables.

Thousands and thousands of more recipes to cook this week await you at New York Times Kitchen. Yes, you need a subscription to read them. Subscriptions make all this dancing possible. If you don’t already have one, I really hope you’ll consider subscribing today. Thanks extremely.

Contact us if something goes wrong with our technology: cookingcare@nytimes.com. Someone will contact you. Or write me if you want kvell or kvetch: foodeditor@nytimes.com. I can’t answer all the letters. But I read all the ones I get.

Now, it’s a country mile from anything to do with persimmons or slab bacon, but Stephen King Review in The Times I am excited to read the latest SA Cosby thriller, “All sinners bleed.”

Will Arnett, Jason Bateman and Sean Hayes have taken over their podcast, “intelligent”, in the way of Max, formerly HBOMax. It’s very dadcore.

One great thing that Harper’s Magazine does on their website is bring interesting articles from their archive. Recently that was “What is poetry? And pay?”, a 2002 “Letter from Reno” by a young writer named Jake Silverstein. (Jake is now the editor of The New York Times Magazine.) It’s a lot of fun.

Finally, here’s a podcast about key stories, that is, reports that never made it to print. Is called “Delicate”, and the host is Justine Harman. Let’s see what you think, I’ll be back on Friday.