My (fantastic) local pub does a pretty good vegan bean burger. It’s a rich thing, hefty on the cumin and sweet potato, and they serve it with a little avocado. A good time. I have, however, taken to polluting its vegan essence by ordering it with a slab of cheese on top. This is, if anything, an even better time. But you have to pick your cheeses.
Sharp cheddar on a bean burger, maybe even Red Leicester or a Wensleydale? Yup, for sure. Mozzarella? Not so much.
It ought to work, but the thick, gentle creaminess of the mozzarella just fights the cumin and the spicy/sweet of the dark beans and sweet potato. Hmm. What to do? Could I hack together a bean burger that would be a bit lighter and fit nicely with some melty-gooey cheese?
The short answer is “kind of”, and the long answer is this week’s experimental recipe.
Ok, so, there’s not a lot to see here – it’s just more in the genre of “put roughly three savoury things over pasta”.
One of the things I brought back from Rome was a decent-sized chunk of prosciutto. It was bloody delicious, and it wasn’t even one of the better bits in the shop. No, the chap in Volpetti managed to up-sell me on an end piece, after I’d obviously betrayed my pork lusts and stocked up on salami.
I am glad he did.
Casting about for something to do with it, I ended up just slicing it thin-ish and tossing it over pasta with ricotta and wilted spinach and rocket. On the one hand that’s barely a recipe; on the other, it was one of the best things I’ve ever put in my mouth.
Seriously. The prosciutto wasn’t overpoweringly salty, the fat was rich and creamy, and that cured, rich, piggy taste was fucking close to perfect.