This pizza is so good! Pesto, pine nuts and lots of cheese. I did not measure when I made this – so this is rough feel free to adjust.
1 pizza dough
1/4 c pesto
1/4 c ricotta
1 ball mozzeralla, sliced
Preheat oven to 500 with pizza stone or steal inside.
Roll out dough. Drizzle with a little olive oil. Place sliced mozzarella with space between slices on dough. Place TBSP scoops of ricotta between the mozz slices. Drizzle with pesto.
Bake for 8 – 10 min u ok cheese is melted and crust is brown.
Top with pine nuts.
So simple, so good! This asparagus salad is totally satisfying!
1 lb asparagus
4 hard cooked eggs, sliced
3 slices proscuitto
1/2 c breadcumbs
salt and pepper
Steam Asparagus for 4 minutes until just tender. Transfer to an ice bath.
Roll Proscuitto and place in a mini processor with bread crumbs, process I ok finely chopped.
Heat oil in a small skillet over medium heat. Add breadcrumbs and proscuitto and cook until toasted.
To serve, place asparagus on a plate, top with egg and toasted breadcrumb mixture.
I love rack of lamb and this recipe could not be easier.
1 rack of lamb
1/4 c olive oil
1/4 c rosemary
1 head of garlic, peeled
Salt and pepper
Preheat oven to 450.
Salt and pepper the rack of lamb and put on a baking sheet fat side up.
Combine olive oil, rosemary and garlic in a mini processor and pulse until smooth.
Smear on lamb and let rest 1 hour.
Roast for 8 minutes, turn pan and cook for 8 more minutes. Check temp, I like mine rare so I pull it out at 135.
Let rest 10 minutes. Slice and serve.
Serves 2 – 4.