This is my latest favorite recipe: White Bean and Pancetta Flatbread from Food and Wine (April 2010). It is Damn Good, which was unexpected because I thought it might be too dry. Somehow it works, though. I attribute it to the perfect ratio of melting cheese to beans. Take a look:
I used the exceptional naan that I get from my local market, but this same naan is available at Whole Foods (I usually use the plain naan). Barring that, you can try using a pita. (Check out my well-documented love of naan here and here)
Now, on a weekday, I would pair this with greens and a vinaigrette for simplicity. But I made this on a weekend so I went fancier and paired this with the Mesclun Salad with Fried Shallots and Blue Cheese, also from Food and Wine (April 2010):
Both were incredibly simple and, lest you think that you can't make something like this, I followed the recipe to a T. Just follow the instructions and you'll be fine!
So as I typed that - "just follow the instructions and you'll be fine" - I was quite suddenly reminded of 6th grade. We had an assignment where we each had to stand in front of the class and teach everyone how to do something step-by-step, like teach everyone origami...or how to play guitar...or something. Up until now, I had completely forgotten that I taught the class how to make brownies. (How portentous!) I mean, it's a recipe. You don't get more step-by-step than that! So if you're thinking that you can't make the sort of food I make here, just channel your inner sixth grader, follow the instructions...
Eat, drink, and you'll be fine.
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