Monday, May 23, 2011

Market Mondays: Potato, Leek And Bacon Topped Naan


Monday began, and ended, with steady rain. On a day like that, I don't think anything beats a good, hot pizza. Although I didn't have pizza dough (and definitely didn't feel like making any), I did have a package of naan at home- something that doubles as a great crust. So with pizza on the brain, my trip to the Union Square Greenmarket was a quick one. I raced from wet table to wetter table, picking up the components for a delicious Market Mondays meal; potatoes, leeks, bacon, ricotta and fresh herbs. The recipe for Potato, Leek and Bacon Topped Naan is below.

I chose sweet basil from a sea of herbs
I made a quick grab in a bin full of potatoes
The sign for these jumbo leeks read "wintered-over, super sweet!"
I went home with a package of bacon from Uphill Farm
An added bonus, ricotta was on sale
A bunch of English thyme ended the fast trip
The final meal- perfect for a rainy night

Potato, Leek and Bacon Topped Naan (yield, 3 servings)
Ingredients:
3 pieces naan
4 ounces slab bacon, cubed
1 large leek, thinly sliced
1 large potato, thinly sliced (a mandoline works best)
1/3 cup ricotta
1 1/2 teaspoon thyme leaves
1 tablespoon torn basil leaves
salt and pepper
extra virgin olive oil
Preparation:
1. Preheat oven to 350 degrees.
2. Cook bacon in extra virgin olive oil over medium high heat until crispy. Remove from pan and set aside.
3. Using the same pan at the same heat, sweat leek until tender.
4. Divide potato slices evenly in a thin layer on each piece of naan and top with leek and bacon. Add dollops of ricotta, thyme and basil leaves.
5. Bake for approximately 15 minutes and finish with salt and pepper and a drizzle of extra virgin olive oil.

3 comments:

  1. god that looks delicious..... its bacon me crazy!

    ReplyDelete