Allright, so by now you know that I won a trip to San Francisco) to attend the first Foodbuzz Blogger Festival) courtesy of Bertolli Sauces, right? Because I submitted a winning recipe for a menu item, right? And that I demo-ed the recipe LIVE in front of real people, right?
Well I have had so many people ask me for the recipe that I was not allowed to reveal until after the live demo that I thought I would simply post it. It’s so easy – you should all make it tonight!
Am still waiting on some footage (!) and photos from the team at Ogilvy (hey Kai, Nyla and Lauren!!!) to put on my recap post of the demo (which I am still reeling from a little!! – in a good way!) but here’s a teaser shot to keep you going until a little bit later in the week:
2 tablespoons pine nuts
One small (7 – 8-inch) pocket-style pita bread
3 tablespoons Bertolli Garlic Alfredo with aged Parmesan cheese pasta sauce
2 tablespoons fresh basil, finely sliced
4 oz provolone cheese, grated
½ cup baby spinach leaves (packed), finely chopped
2 oz Pecorino Romano cheese (or another hard, salty Italian cheese such as an aged Asiago) for garnish – very thinly shaved (I use a vegetable peeler for this)
a drizzle of Bertolli extra virgin olive oil
freshly ground black pepper, to taste
Pre-heat oven broiler to high.
Toast the pine nuts in a hot, heavy skillet over the stovetop until they turn golden. Set aside.
Using a bread knife carefully cut through the middle splitting the pita to form two rounds. Toast pita rounds (under the broiler) cut side down for a minute or two. The bottom should start to feel a bit crispy but not burnt.
Place under pre-heated broiler until cheese starts to bubble.