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Rail Paul

Renee Erickson: Ricotta, Apricot and Crisp Prosciutto Tartine

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Wall Street Journal has a nice series of recipes from Ms Erickson as part of their ongoing "slow food" series. Twenty minutes for this selection.

 

Select a fine ricotta, allow it to warm to near room temperature. Fire up the broiler.

 

Allow olive oil brushed apricots to cook in the broiler for several minutes to a char on either side, remove

 

Place bread/rolls in the broiler, allow to cook to a light char on both sides.

 

Allow a saute pan to come to hot, add a dash of oil, add prosciutto and allow to cook through.

 

Spread ricotta over the hot bread, layer apricots and prosciutto, serve.

 

 

 

http://online.wsj.com/article/SB10001424127887324634304578537450836442578.html

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A second recipe involves clams and lentils.

 

Cook 1/2 cup of lentils to barely tender, drain.

 

Saute leeks in a large, flat bottom pot. Once the leeks begin to take on color, add the clams. Coat with butter, add white wine and steam for three minutes, until the clams open. Remove the clams

 

Add the lentils and aromatics, allow to warm through, add the clams and you're done.

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I love Renee and all her restaurants. She shares a lot of my cooking sensibilities.

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