Ancient Grains for Modern Meals - Maria Speck [103]
4 Carefully place the sheet with the tart pan in the oven (it can slide!) and broil just until the sardines are heated through, about 5 minutes. Watch closely so as not to burn the rim of the crust. Remove from the oven, and carefully slide the tart pan onto a wire rack to cool for a few minutes. Unmold (see sidebar) and cut into wedges. Serve warm.
TO MAKE IT A FEAST: Use 1 cup mascarpone for a decadently rich and creamy touch instead of the Greek yogurt.
Lamb Chops with Walnut-Sage Crust
Topping ordinary lamb chops with a vibrant herb and walnut crust is easy, and transforms them into a weeknight feast. I serve them with ever-so-lightly-buttered mounds of polenta and a glass of red wine. SERVES 4
½ cup toasted walnut pieces
⅓ cup whole wheat panko bread crumbs
⅓ cup lightly packed flat-leaf parsley leaves
6 medium-size sage leaves, stemmed
1 or 2 cloves garlic, peeled
1 tablespoon plus 2 teaspoons extra-virgin olive oil, more for rubbing
¼ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
4 lamb loin chops, each about 1½ inches thick (about 1¼ pounds total weight)
1 Position a rack in the center of the oven and preheat to 450°F.
2 Place the walnuts, bread crumbs, parsley, sage, garlic, 2 teaspoons of the olive oil, salt, and pepper in the bowl of a food processor fitted with the metal blade. Process until the mixture resembles bread crumbs, about 15 seconds.
3 Pat the lamb chops dry, rub both sides with a bit of olive oil, and season with salt. Divide the walnut mixture among the chops, pressing an even layer on the top of each.
4 Heat the remaining 1 tablespoon olive oil in a 10-inch ovenproof skillet, preferably cast-iron, over medium-high heat until shimmering. Add the lamb chops, crust side up, and cook until they are nicely browned on the bottom, 2 to 3 minutes.
5 Transfer the skillet to the oven and roast the chops until an instant-read thermometer inserted into the thickest part registers 130°F for mediumrare, about 10 minutes, or to desired doneness. Let sit for 5 minutes before serving.
TO VARY IT: You can use 4 boneless pork loin chops, about ¾ inch thick (about 1¼ pounds total weight). In step 4, they will need to reach an internal temperature of 145°F, about 5 to 6 minutes. Let sit for 2 minutes before serving.
Spelt Crust Pizza with Fennel, Prosciutto, and Apples
If a pizza crust seems daunting and time-consuming to make, try this easy spelt dough, which is moistened with ricotta cheese and aromatic linseed oil. This rustic dinner is stunning to behold—thinly sliced apples and fennel sit on a tangy sour cream layer and are topped with lightly crisped prosciutto. The crust is inspired by classic German dough with Quark, a delicious fresh cheese, which keeps baked goods fresh. While your dough rests, preheat the oven and prepare the toppings—voilà, dinner! Great also as a party appetizer in the early fall with a glass of rosé or dry white wine, or with a chilled lager in the summer.
Use a mandoline to slice apples and fennel about 1/8 inch thick. If you don’t have one, try to slice them as thinly as possible to get flavorful brown edges. If you don’t own a pizza stone, preheat an inverted baking sheet for 30 minutes as described in step 3. Place the dough on a piece of parchment paper, carefully slide the paper with the dough right onto the baking sheet, and bake. While the crust will not be as crisp, it will still be delicious. MAKES 2 PIZZAS, TO SERVE 4 TO 6 AS A MAIN COURSE, OR 8 AS A STARTER
SPELT CRUST
2 cups whole grain spelt flour (8 ounces)
2 teaspoons baking powder
¾ teaspoon fine sea salt
½ teaspoon sugar
1 cup whole-milk ricotta cheese ¼ cup whole milk
2 tablespoons linseed oil or extra-virgin olive oil
1 large egg
Coarse cornmeal, if using a pizza peel
TOPPINGS
4 or 5 green onions
1 cup sour cream
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