recipe #2 of 3 for January
Jan. 12th, 2021 09:45 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tielan posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
cookbook_challengeI spent pretty much all of Saturday at a wedding - feast luncheon and dinner with no shortage of food, then breakfast the next morning.
Didn't eat anything the rest of the day, so by nightfall I was hungry. On the verge of getting takeaway (drive-thru KFC, sometimes you just want the grease and the oil) I told myself "no, you have plenty of things at home" and went home and poked through the fridge.
Forthwith, I present roasted proscuitto and bocconcini salad!
Recipe is from donna hay: the instant cook, p46.
6 bocconcini, halved
6 slices proscuitto, halved
4 large slices crusty bread
cracked black pepper
olive oil for drizzling
1 bunch rocket (arugula)
3 roma tomatoes, sliced
2 tablespoons basil leaves
1 tablespoon olive oil
1 tablespoon balsalmic vinegar
Preheat oven to 200C. Wrap each piece of bocconcini in a piece of proscuitto. P;ace the bread on a baking tray lined with baking paper. Top with the wrapped bocconcini. Sprinkle with pepper and drizzle with olive oil. Bake for 10 minutes or until the proscuitto is golden and the cheese is just melting. Serve with the rocket, tomatoes, and basil tossed in the olive oil and balsalmic vinegar.
I didn't have enough proscuitto, so they were really slivers of proscuitto - halved and halved again. The tomatoes were from the shop and were 'vine tomatoes' (sold in 'branches' - not as large as freestanding tomatoes, but not as small as cherry toms) rather than roma.
The bread was homemade sourdough, and the rocket and basil leaves came from the garden.
I'll make it again for sure. It's the perfect light dinner after a previous day of eating eating eating.
Didn't eat anything the rest of the day, so by nightfall I was hungry. On the verge of getting takeaway (drive-thru KFC, sometimes you just want the grease and the oil) I told myself "no, you have plenty of things at home" and went home and poked through the fridge.
Forthwith, I present roasted proscuitto and bocconcini salad!
Recipe is from donna hay: the instant cook, p46.
6 bocconcini, halved
6 slices proscuitto, halved
4 large slices crusty bread
cracked black pepper
olive oil for drizzling
1 bunch rocket (arugula)
3 roma tomatoes, sliced
2 tablespoons basil leaves
1 tablespoon olive oil
1 tablespoon balsalmic vinegar
Preheat oven to 200C. Wrap each piece of bocconcini in a piece of proscuitto. P;ace the bread on a baking tray lined with baking paper. Top with the wrapped bocconcini. Sprinkle with pepper and drizzle with olive oil. Bake for 10 minutes or until the proscuitto is golden and the cheese is just melting. Serve with the rocket, tomatoes, and basil tossed in the olive oil and balsalmic vinegar.
I didn't have enough proscuitto, so they were really slivers of proscuitto - halved and halved again. The tomatoes were from the shop and were 'vine tomatoes' (sold in 'branches' - not as large as freestanding tomatoes, but not as small as cherry toms) rather than roma.
The bread was homemade sourdough, and the rocket and basil leaves came from the garden.
I'll make it again for sure. It's the perfect light dinner after a previous day of eating eating eating.
no subject
Date: 2021-01-12 07:09 am (UTC)no subject
Date: 2021-01-13 07:40 am (UTC)Incidentally...that pie in your icon. Pumpkin? Got a recipe for it, perchance? :D
no subject
Date: 2021-01-12 06:59 pm (UTC)no subject
Date: 2021-01-13 07:40 am (UTC)no subject
Date: 2021-01-14 05:03 pm (UTC)no subject
Date: 2021-01-27 08:55 am (UTC)