Sunday, January 18, 2009
Roasted Red Pepper & Cannellini Crostini
Oh god. The title isn't long enough to describe what we had for dinner. It should read 'roasted & marinated red pepper and garlic with lemony cannellini bean paste crostini'. Even that doesn't really begin to explain to you how good dinner was.
The recipe is, again, from Ottolenghi. I am cooking my way through this book. As should you. Everything I have made has been stellar. And distinctive. There is a definitive style to their cooking but it really works with where I've been wanting to take my own cooking. (Think Claudia Roden, Crazy Water, Pickled Lemon, Moro)
So. Go buy the book. Then marinate your roasted red peppers in balsamic vinegar, thyme, sugar and olive oil. Puree some freshly cooked cannellini beans with lemon, garlic, olive oil and plenty of salt. Top with green onions.
Eat and rejoice that food is so damn good.