I just happened upon a new, exciting flavor combination. With a still-heavy bag of chanterelles in the bottom of my fridge, and a ball of mozzarella needing to be pulled, I decided to make pizza.
For the crust, check out this post. For the topping, I sauteed green onions, garlic, 1 sliced sage leaf and a small sprig of rosemary, and a big pile of chanterelle chunks in butter and olive oil. I brushed the crust with olive oil, spread the veg, sprinkled on the mozzarella strings and some grated parmesan and salt, and baked it for about 15 minutes.
We opened a bottle of one of the staggeringly cheap, good local wines, a rosato frizzante (is just what it sounds like).
The combo was the best kind of thrilling comfort food that I love so much.
For dessert, we each had a little amaretto cookie I’d picked up this morning at the bakery on Quattro Venti. These cookies—I tell no lies—are perfect. The outside can be tapped with a fingernail, but is chewy, not crisp. The inside is a moist, chewy crumb that pulls apart with delicate resistance. The flavor is pure essence of almonds, sugar, butter.
The Roving Locavore 