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hard to make money and save money.� An entrepreneurial streak runs in the family. Their parents owned a karaoke bar in Seoul, and their father had an electronics repair shop in San Jose for five years. “We always had an idea to open up a business,� Chris says. “We just weren’t sure what kind.� But their parents had other ideas, and both men ended up enrolling at De Anza College. After a year and a half, they shifted gears into entrepreneur-
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ship. When their father returned to South Korea, “the responsibility shifted on us to pay for the mortgage,� Scott says. Their love of cars led them to open up an auto-body shop. But the work involved interacting more with insurance companies than with cars and customers. The brothers realized that what they craved was customer interaction. They looked around and found a friend from high school who had been working in the pizza business for 15 years. Nick Minarik owns Legends Pizza
Since 1945 $)"3$0"- #30*-&3
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VERONICA WEBER
“The Luck� is an all-meat pizza.
Company in San Jose, and after Chris spent a year working there, he enjoyed it so much that he convinced his brother and Minarik to join in his vision of Palo Alto Pizza Co. Minarik became co-owner and lent the new venture a few Legends recipes. The brothers also brought in Texas restaurant owner Brandon
Nebel as general manager to teach them the ropes of running a restaurant. Today, the Palo Alto Pizza Co. has a modern sports-bar atmosphere. Five flat screens adorn the wall and are tuned into the games, while the menu offers pizzas with such names as The Elway, The Harbaugh, The
Woods and The Cardinal. The twins boast about their products made from scratch, including their own dough and sauce, and the cheese block shaved fresh. The restaurant specializes in sourdough, with many gluten-free and vegan options. On a recent Friday evening,
DINNER BY THE MOVIES AT SHORELINE’S
Cucina Venti vations r e s e r epting now acc
ble a l i a v a g caterin
It is in this spirit that we will continue sharing our classic recipes with you each week.
Penne Ricce ai Lucano con zucchine, pistacchi e cacioricotta How important is the Pistachio? In Italy, and especially Sicily, it’s worth a King’s ransom. (or at least a Lord) In 1799 it was this same green gold that provided a healthy pension of ÂŁ3,000 a year for an unlikely beneďŹ ciary, the British admiral, Lord Nelson. Having rescued Ferdinand IV and his family from war-torn Naples, Nelson was rewarded by a grateful Bourbon king with the dukedom of Bronte. Although the admiral never visited his estate (title and pension were probably good enough for him), road signs around Bronte all point proudly in the direction of Il Castello di Nelson.
Ingredients:
1 lb. Cavatappi shaped pasta 6 small zucchini 2 cloves of garlic (chopped) ½ cup chopped pistachios 4-5 basil leaves 1 pound of ricotta salata (may substitute feta or pecorino) Salt Pepper Extra virgin olive oil
Preparation instructions: Boil lightly salted water for the pasta and cook to al dente. Meanwhile, wash and trim the zucchini, cut into thin slices and sautĂŠ over high heat in a nonstick skillet with olive oil and garlic, turning occasionally.
1390 Pear Ave., Mountain View (650) 254-1120 www.cucinaventi.com
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Hours: 9 a.m. to 9 p.m. Monday through Thursday 9 a.m. to 10 p.m. Friday through Saturday 9 a.m. to 9 p.m. Sunday
â– Mountain View Voice â– MountainViewOnline.com â– December 14, 2012
When zucchini are a golden brown, add salt and twist the basil leaves to release their perfume and add to the zucchini; add the pistachios, stirring and remove from the heat. When pasta is done, pour a ladle of the cooking water into the zucchini mixture and combine all the ingredients for a couple of minutes. Remove from heat stir in a generous handful of grated ricotta cheese, and serve with a sprinkling of black pepper, freshly ground and a basil leaf.