We haven't made the pizzettas in a minute so we decided to give the genre a little lovin' last night. I wasn't in the mood to do anything elaborate so we kept it to two options and just a small handful of ingredients. I believe it was an excellent plan. I think Meena agreed.
Our first shot featured:
- pear
- prosciutto
- balsamic reduction
- shaved parmesan
- flour tortilla
The second take was the more salty version:
- basil pesto
- anchovy
- shaved parmesan
- ancho chile puree
- flour tortilla
This was one of our better attempts in a while. I really enjoyed both options. For different reasons. The first take had juicy pears with thick, tart balsamic and a bit of that salty ham. But the overall feeling was - "this is the sweet one."
Option 2 had the super salty anchovy and parmesan combo working for it. I spent some time blending up those ancho chiles and I gotta be honest ... wasn't worth it. I'm officially not a huge fan of the ancho. It tastes too much like a raisin. I want something with more heat, cousin!
Anyway, it was a good night. Very delicious.
10.26.2007
RETURN TO GREATNESS
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3 comments:
Wow, these look wonderful! I never would've thought to use tortillas -- did you use more than one per pizzetta?
Thanks, Amy! There is simply nothing more simple than this stuff. One tortilla (taco size) and your imagination. Just throw them on a hot skillet for a minute or so to crisp it up and it's dinner.
and the sky's the absolute limit!
the possibilities are endless!
now there's a way to get very experimental with an overstocked pantry...
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