Roasted Tomato Flatbread Pizza, Golden Beets, Escarole and Frissee Salad
Bake the pizza at 425 on a cookie sheet of about 12 minutes - or until the cheese just begins to brown.
Toss the beets with the chives and season lightly with salt and serve cold. OR sauté them in a little butter, season, and serve warmed.
Dress the salad.
Ratatouille, Polenta, Pan Roasted Chick Peas
Unwrap the polenta and cut each piece into 6-8 smaller pieces. Pat them dry.
Heat a generous portion of oil or butter or both in a non stick or well seasoned sauté pan - enough to just cover the pan bottom. Heat over medium high. When hot, add the pieces of polenta. Start with the 'skin' side down first. Work in batches and do not over crowd the pan. Pan fry them 3-4 minutes per side to brown and crisped. Manage the heat and oil to keep them frying nicely. Transfer to paper towels, then serving plates.
Remove the basil sprigs, separate the leaves and finely chop them into little ribbons called 'chiffonnade." You can stack the leaves and do several at once. Be as fancy as you like, or not at all.
Heat a little olive oil ( yes, olive - you'll not often find me calling for this here; this is the exception that proves the rule) in a sauté pan over medium. Do not allow it to become very hot and /or smoke. When hot, very gently add the ratatouille. Toss the ingredients together and allow the dish to simmer over medium 2-3 minutes to become hot and for all the ingredients to marry. Season with S and P and serve over the polenta pieces.
Reheat the pan and add a little oil if necessary. Add the chick peas and sauté over medium to medium low until they are hot an fragrant and lightly crisped. Serve.
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