We just got back from Larchmont Farmer’s Market, where we ran into our friend Hugh. We picked up some overpriced, but super-fresh ling cod, as well as asparagus to throw on the grill tonight, and Hugh was debating vine-ripened tomatoes to put on a pizza. He also had a 2-lb octopus in tow—he got the last one—so we’ve put our name on one for next weekend. But back to the pizza, I’m guessing a lot of us will be leaning that way today what with the Lakers and Celtics games (please, PLEASE, a rematch in finals????). A reminder about that awesome fresh pizza dough from Whole Foods! Here’s our current favorite combo—long-cooked broccoli, fresh ricotta and cracked black pepper. The long-cooked broccoli is dripping in olive oil, so no sauce needed.
Note: The broccoli takes a couple hours to slow cook, so start this early and be sure to make double—it’s great with scrambled eggs and feta on toast or alongside a pork chop.
Also, be sure to let the dough sit out at room temp for a few hours to double (or triple) in size. It results in crispy, flavorful thin crust.
