Philly Find

It sounds like a joke. What do foodies do on vacation? I can tell you what this foodie does: explore museums and the local sights in addition to searching out gourmet food stores and restaurants. I look for trends in food and preparation as well as regional specialties. You can spot foodies with their well-worn copies of Michelin restaurant guides and Zagat rating sheets clutched in their hands.

On a recent trip to Philadelphia, I had delicious flatbread at the gourmet store Di Bruno Bros. The “find” this day was the balsamic vinegar glaze that was sparingly drizzled over the bean salad and flatbread. A small amount of this concentrated balsamic vinegar gave the dish complexity while keeping the calories to a minimum. It’s easy to put together for a satisfying lunch or dinner.

RECIPE: Cannellini Bean Salad on Flatbread

INGREDIENTS

6.5-oz. jar marinated artichoke hearts, quartered
15.5-oz. can cannellini beans (white kidney beans)
Fresh basil, cut into thin slices, to taste
2 tomatoes, seeded and finely chopped
1 large cucumber, seeded and finely chopped
Salt and pepper
Flatbread
Parmesan cheese
Balsamic vinegar glaze

DIRECTIONS

Drain and rinse the cannellini beans; combine with marinated artichoke hearts, basil, tomatoes and cucumber. Toss with marinade from artichoke hearts. Season with salt and pepper. Heat the flatbread in an oven or on a grill. Once heated, place flatbread on a serving plate and cover with the bean salad. Using a peeler, shave Parmesan curls onto the salad. Drizzle with balsamic vinegar glaze and serve.

Nancy Lynch is a self-taught cook from a family of foodies. She teaches cooking classes at Orange Tree Imports and All Through the House in Stoughton. E-mail your questions, comments or recipe requests to diningin@madisonmagazine.com.

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