Flippin from yesterday’s Mexican food…today we wanted Italian.
I started with the dish I’ve already blogged about a couple times; the one with the Ditalini Pasta, pancetta, sweet corn (my preference, peas are more popular), sweet roasted garlic, good EVOO & good parmesan cheese. Sea salt…some pasta water, stock or milk, or heavy cream (optional & personal preferences).
I LOVE LOVE LOVE ROASTED GARLIC!
Accompanied with an asiago Caesar salad and
Flatbread with Asiago and Pecorino
(…would be GREAT with Prosciutto too):
…Assembling and Baking the Flatbreads…
1 flatbread dough
about 1/4 cup mixed asiago/pecorino-romano cheeses, finely grated
a drizzling of olive oil
Sea salt and fresh ground pepper
– Preheat oven to 500 degrees, Roll out each flatbread dough on a well-floured pastry board or cutting board. Use a rolling pin so that the dough becomes 1/4-inch thick. The beauty of flatbread is that it can be any shape, so don’t worry about creating a perfect circle. While you are rolling out one dough, keep the others covered with plastic wrap so they don’t dry out. – Carefully, transfer the flatbread onto baking sheet. Bake for about 2 minutes or until just slightly crisp on the bottom. Remove from oven and sprinkle on the asiago cheese.
Place back in the oven for about 3 minutes, or until crisp on the bottom and just slightly browned on the top. Remove from oven, drizzle lightly with olive oil and sprinkle wiht sea salt and fresh pepper. – Cut into 4-6 slices using a pizza cutter or sharp knife.
Make cuts along edge & back in for a minute for crispier….
I use my kitchen scissors ; D
I am diving into the pool as soon as I click “publish”.
Might not look like much but it sure tastes great!
Aside a Caesar salad with asiago too.