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Saturday, November 3, 2012

The art of using up ingredients

For breakfast yesterday morning, I decided I wanted something a little bit more interesting. Even though I wasn't born in Italy, I truly feel like I have roots to my Italian heritage. I like how Italians seem to always find ways to use miscellaneous ingredients and don't waste food. I don't like wasting food. Since I cook for just myself, I always get creative of how to use food up before it starts rotting.

I made a wonderful sandwich. On medium heat and after I drizzled olive oil in the grill pan, I grilled a few tomato slices, whole garlic cloves and slices of a yellow squash. Then I grilled two slices of bread - bread I had on hand which I normally use for toasting. If I had a delicious ciabatta or sourdough bread, I would've grilled that; but again, I just used what I had on hand.

I layered the squash and tomatoes on the slice, and tucked the garlic cloves in. I added a few slices of basil leaves (I washed them of course) to my sandwich, and spritzed the mound with a little bit of salt and pepper, then added the top slice of bread.

I bit into the sandwich and I closed my eyes because it tasted so good. There is definitely an art to grilling, and luckily when I grill or roast my veggies, they always come out fantastically well. The vegetables are never hard - they are tender and the juices and fragrances are released.

It's amazing that such a simple sandwich is simply divine!

Mangia mangia!!


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