Love That Dirty Water

We're shipping up to Boston for the weekend, but first, here's a quick recipe from this week's CSA share.  It was inspired by a piece on ricotta in the Times a couple weeks back.  A chef was talking about the great simplicity of a bowl of ricotta and some crostinis.  Man.  I don't know why we've never tried that.  We love ricotta.  We love grilled bread.  We put little blobs of ricotta on grilled pizza all the time.

So here's the plan for this one:

Rapini - rinsed it off, discarded the very bottoms of the stalks, chopped the rest, stalk and all.  Over medium heat - oil, garlic, salt and mild red pepper flakes.  After the garlic cooks for 30 seconds, stir in the rapini, and cook till tender, lowering the heat if necessary.

Ricotta - whipped some up in a bowl with salt, pepper, a bunch of microplaned lemon zest and a nice dose of olive oil.

Bread - thick slices of chewy sourdough, spray with cooking spray and grill on both sides till crispy.

Spread the ricotta on the bread, pile the rapini on top, and crunch away.

Can't wait to land in Boston.  It's high on the list of all time favorite places.  We won't have much time for relaxing and eating, but that's OK.  Wedding festivities for a good friend are always something to look forward to.  We'll leave the airport, through the tunnel, speed past the city on Storrow Drive alongside that dirty water.  Past the bridges, the crew teams, the softball fields, and the brownstones in Back Bay.  We'll make way for ducklings, drive past the old apartment in Watertown, wondering for a second who's in it now.  Somewhere along the way, we'll talk about the Sox and super burritos from Anna's, and before we know it, we'll be on another plane back home.

I wonder what the garden will look like 3 days from now...

Comments

[caren]

ok so i'm still not too sure about those rapini things, but ricotta and crusty bread??? MMMMMMMMM!!!!!!!!!!!!!!

[Kelly]

Looks really good to me.

I cannot believe that nobody told me about the local CSA's where I live. I had to learn about the concept from your blog. Thanks!

[jessica]

Thanks so much for your comments and help on my lettuce situation. I'm thinking that I will pick the leaves as they grow and make little salads with them as the summer continues. It sounds like you will be making lots of salad this summer as well. Again, thanks for your help!!!

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