While I thoroughly enjoy cooking and baking, sometimes the simplest of recipes makes the best dish. Over the past few weeks, I have found that to be true.
Last night, I decided to try a new recipe for baked ricotta. I was hoping for a flavorful dip that I could serve with lavash chips. To make this recipe two egg whites needed to be whipped until soft peaks formed. It seemed silly to use my stand mixer for 2 egg whites, so I whisked them by hand. While it wasn’t tiring, it did require a bit of time. When I sampled the finished product 30 minutes later, they didn’t impress. The dip was bland and lacked a texture that was dip-worthy.
A few weeks ago, I made dishes that were simple: Tapas Mushrooms, capicola wrapped asparagus, and melted cheese and onion crisps. Each recipe required five ingredients or less, and all three recipes needed 30 minutes or less to prepare. The result of this minimal effort and time was a Tapas Night that I loved, as did my husband.
While I don’t plan on focusing all meals around the theme of few ingredients and little time, I definitely will keep in mind that sometimes simple is better.
- 2 pieces whole grain lavash bread
- 1/4 pound Piave, thinly sliced
- 1 onion, sliced and caramelized
- Preheat oven to 400.
- Cut lavash into 2″ x 2″ squares.
- Spray baking sheet with nonstick baking spray.
- Place squares on sheet.
- Top each square with a piece of Piave.
- Bake for 4-8 minutes, or until lavash is golden and Piave is melted.
- Remove from oven, and top with caramelized onions.
- Serve immediately.
