Oh my, this talk about Brie en Crote with Peaches and Bacon and take offs from Cis's idea took a turn this a.m. with a newsletter for this recipe......Sounds so good.
Think the softer Parmesan, I mentioned picking up from goldenglencreamery.com
SHAVED ASPARAGUS AND LEMON-RICOTTA PIZZA
Chef de Cuisine Ron Abell
Icarus - Boston, Mass., USA
Yield: 1 10-inch pizza
Menu Price: $14.50; Food Cost/Serving: 23%
Pizza dough, prepared 5 Oz
Cornmeal or semolina as needed
Fresh ricotta calabra 3 Oz
Lemon, microplaned zest of 1 each
Garlic clove, large, minced 1 each
Extra-virgin olive oil as needed
Salt and freshly ground black pepper to taste
Asparagus spears, fat, large 3 each
Pancetta, julienned 2 Oz
Parmigiano-Reggiano, grated 1 TBS
Fresh basil chiffonade as needed
Instructions:
1. Roll the dough on a peel sprinkled with cornmeal or semolina into a 10-inch circle. (The crust will be thin.)
2. Combine the ricotta, lemon zest, garlic, 1 tablespoon olive oil and salt and pepper to taste in a mixing bowl. Cut thin, full-length shavings of the asparagus with a knife or mandoline; toss with olive oil, salt and pepper.
3. Spread the ricotta mixture over the dough to form a thin layer. Arrange the asparagus over the ricotta. Sprinkle the pancetta on top and finish with the Parmigiano-Reggiano. Bake on a sheet pan or directly on the oven rack until the crust is browned and the cheese melts, about 3 to 4 minutes. Sprinkle with basil and serve.
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While Laura's buying more scallops, I'm off to buy more of this Parmesan.
Think the softer Parmesan, I mentioned picking up from goldenglencreamery.com
SHAVED ASPARAGUS AND LEMON-RICOTTA PIZZA
Chef de Cuisine Ron Abell
Icarus - Boston, Mass., USA
Yield: 1 10-inch pizza
Menu Price: $14.50; Food Cost/Serving: 23%
Pizza dough, prepared 5 Oz
Cornmeal or semolina as needed
Fresh ricotta calabra 3 Oz
Lemon, microplaned zest of 1 each
Garlic clove, large, minced 1 each
Extra-virgin olive oil as needed
Salt and freshly ground black pepper to taste
Asparagus spears, fat, large 3 each
Pancetta, julienned 2 Oz
Parmigiano-Reggiano, grated 1 TBS
Fresh basil chiffonade as needed
Instructions:
1. Roll the dough on a peel sprinkled with cornmeal or semolina into a 10-inch circle. (The crust will be thin.)
2. Combine the ricotta, lemon zest, garlic, 1 tablespoon olive oil and salt and pepper to taste in a mixing bowl. Cut thin, full-length shavings of the asparagus with a knife or mandoline; toss with olive oil, salt and pepper.
3. Spread the ricotta mixture over the dough to form a thin layer. Arrange the asparagus over the ricotta. Sprinkle the pancetta on top and finish with the Parmigiano-Reggiano. Bake on a sheet pan or directly on the oven rack until the crust is browned and the cheese melts, about 3 to 4 minutes. Sprinkle with basil and serve.
------
While Laura's buying more scallops, I'm off to buy more of this Parmesan.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
