 |
| Escarole, black bean, red onion and romano tostada |
This weeks' food mission is finishing the rest of the tortillas and escarole. A pairing seemed the obvious way to go. Dinner for Tuesday night was a simple tostada of escarole, black beans, onions, and romano cheese, seasoned with salt and pepper and a couple of dashes of hot sauce, then drizzled with olive oil for the best browning possible. The bottoms of the tortillas crisped up so nicely, they were stable enough to fold into tacos. Aye caramba!
