Pizza Margherita; salad with avocado – 28 March 2014

main140328I decided to make a Margherita b/c it was easy, and then found out I was out of frozen aliquots of Margherita sauce. owel. So I made some up, according to this recipe, but added a third 1/4 tsp of salt at the end. Still may be undersalted. I counted a dozen 4″ or 5″ long basil leaves, and the oregano amounted to about 1/2 cup loosely packed leaves, before p. I used a can of Solania San Marzano tomatoes I found on the kitchen shelf, which has 20 mg sodium per 1/2 cup tomatoes. [Woa… I think that’s quite low, relative to most brands.]

setting140328The dough I defrosted wasn’t particularly happy, either, so the pizza was not a rousing success, but it was tasty enough. This was a 1/3, rather than a 1/2 dough, so I used only one ball of mozzarella di bufala (Gustosella), sliced and left to drain for a half hour or more, and 1/2 cup of Margherita sauce instead of 2/3.

I found a large CA Haas avocado in great ripe condition at the Bowl yesterday, and bought both it and a bag of baby lettuce and spinach. I cleaned these up and added in some of the remaining baby wild arugula (what was salvageable – not all was) for the salad. wine140328I just cut up half the avocado, and made a dressing from Chateau St. Jean Garlic and Basil Grapeseed Oil, and red wine vinegar (S&P). It was tasty, but I had intended to add olives. Owel again.

We had Friday Wine, of course: Cantina Zaccagnini Montepulciano d’Abruzzo (2010), which is always a treat.

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