Monday, November 7, 2011
Luckily, The Washington Post snagged the recipe. It's a bit time-intensive, but makes for great Sunday cooking and will leave you with lots of leftovers if you're just cooking for two.
First, slice pepperoni thinly (I used Boar's Head, but you could probably use pre-sliced), narrowly slice five cloves of garlic (shown above) and dice a small onion. Start to heat six tablespoons of olive oil in a pot on medium heat until it shimmers.
The whole process took about an hour and a half, so I definitely consider this weekend cooking unless you have more time to cook on weeknights than me!