I’ve been wanting to eat at the restaurant A16 for a few years now, and I finally had a chance to go there while I was San Francisco earlier this month.
I dove into the absolutely amazing wine list, carefully curated by wine director Shelley Lindgren, which contains literally hundreds of Italian labels, so many I’ve never tasted (yet). If I were lucky to live anywhere near A16, I’d consider drinking wine there as much as possible. It would be an educational journey through Italy by way of wine, and I wouldn’t need a passport.
I sipped a Negroni while studying the list, tasting my starter, a sweet pea bruschetta that could have been a meal all by itself.
Firebrand, a brick oven bakery in Oakland, makes the bread served at A16. It’s the kind of bread that I crave every day. The crust is thick, dark and chewy, with a smoky hint of char. The interior crumb is dense, moist and full of flavor. Cooks at A16 toast the bread in their wood-fired oven before assembling the bruschetta, so it’s like a double-down of deliciousness.
The toppings on the bruschetta the night I was there were house-made ricotta, mashed sweet peas and preserved lemon-mint pesto. Every course I had after that was great, but it was that bruschetta I keep thinking about.
I did my best in this recipe recreation, but – poor me! – lacking a wood-fired oven, fantastic handmade bread and ricotta, it really does earn the label “inspiration”.
Despite the relative poverty of ingredients and firewood, my version took the edge off an urge to book another flight west. It’s fresh pea season somewhere, but not where I live, so I used frozen peas. I think they are a very fine substitute – and I have to say maybe even better than fresh ones. Sometimes after all the work of shucking peas, I find them starchy, hard and not very sweet.
The one element that came from “home” was mint, which has been stubbornly, happily green and thriving in my garden all winter.
1 cup whole milk ricotta cheese
1 cup shelled peas, fresh or frozen
Extra virgin olive oil
Fresh ground black pepper
4 ¾-inch thick slices crusty bread
1 garlic clove
Handful fresh mint leaves, sliced thin
2 ounce chunk Pecorino Romano cheese
- Drain the ricotta for an hour in a fine mesh colander or cheesecloth-lined strainer set over a bowl.
- Bring a small saucepan of water to a boil; add a teaspoon salt and the peas. Cook 1 or 2 minutes; drain and transfer to a bowl. Mash the peas to a coarse consistency using a potato masher or wooden spoon along with 2 or 3 tablespoons olive oil, pepper and salt to taste.
- Heat a griddle or grill to medium high heat. Brush the bread on both sides with olive oil and toast until dark golden brown on both sides. Remove the toasted bread from the griddle and scrape the garlic clove over the tops.
- Spread some ricotta over the bread, sprinkle with mint and spoon some peas over. Use a vegetable peeler to shave Pecorino cheese over each bruschetta. Drizzle with olive oil before serving warm or at room temperature