I´m trying to copy a pizzasauce from Norway. It has has quite an unusual flavour compared to normal basil-garlic-oregano-chili combinations.
The guy who made it, moved here in the 1960s and had worked in Frank Pepe´s pizza restaurant in Connecticut in USA.
He started what is now Norways biggest pizza chain, and the sauce is still quite special, compared to all other pizzas I´ve tried. So I was hoping someone in here is familiar with the way to use these ingredients, and perhaps have heard of similiar sauces before. I need help cracking this recipe!
The sauce has a distinctive licorice-like flavour. And I´m unsure if it is fennel or anis. Or both. I´ve tried just putting fennel seeds in the sauce, but that does nothing. Same with anis. And I´ve tried putting them in the olive oil while I fry the garlic, which is how I usually start a sauce. And after putting the tomatoes in. I´ve also tried grinding them, and I´ve tried fresh fennel too. Nothing works.
After eating this pizza for ten years, I have been careful to analyse the flavour. And it leads me to think it is made of a combination of these:
Addiotinally I´m unsure if they use crushed dry chili, and paprica powder. I´m also not sure thyme is the right herb, but this flavour is so strange it is hard to tell. It might even be a more generic herb like parsilly