This quick saute is delicious as a base for fried eggs or a goat cheese filled omelet. A scrumptious accompaniment to seared fish. Or simply as a snack on its own.
Pancetta & Ceci
Serves 4
1 T evoo (extra virgin olive oil)
5 thin slices of pancetta (or bacon), diced
1/2 red onion, medium dice
1/2 t red chile pepper flakes (optional)
1 1/2 C cooked chickpeas (or 15oz can, drained)
4 C baby spinach, chopped
sea salt & black pepper
**drizzle of basil orange oil
In a medium saute pan warm 1T evoo over medium-high heat. Add the pancetta and cook until golden. Add onions and cook until soft and golden. Add chile pepper flakes, chickpeas, a pinch or 2 of salt and pepper (keep in mind the pancetta may be salty enough) and saute for a few minutes. Add the chopped spinach and cook just until wilted. Drizzle with basil orange oil and enjoy!
Basil Orange Oil
This oil will brighten up just about any dish.
1 C fresh basil leaves
1/3 C blood orange evoo
1/4 t sea salt
Using a blender or food processor puree together all of the ingredients until a fine paste. Scrape out into a fine-mesh sieve set over a bowl and let drain for 15 minutes. Get the straining started by pushing on the puree with a rubber spatula. Once all oil is strained, discard the puree and put the oil in an airtight container. Will keep at room temperature for 2-3 days or in the fridge for a week.
Drizzle over the Pancetta & Ceci, mixed greens, grilled meats, seared fish or steamed veggies. The drizzling possibilities are endless.
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