Loaded with beans, vegetables, and herbs and calling on preserved tomatoes, this savory crumble is hearty and oozing with parmesan.
In cooking, more often than not – the simpler, the better. One pan. Some good ingredients. Tomatoes. Beans. Parmesan cheese. Add heat and time, and voila, a dish that makes the angels sing. It really shouldn’t be more complicated than that, and with this recipe – it really isn’t.
A few notes:
- This recipe, at its base, is a simple crumble. I used romesco and cannellini beans, but you could use any veggies or herbs you have on hand and need to get rid of.
- You can use all cornmeal instead of cornmeal/corn flour to keep it simple.
- When it comes to tomatoes, splurge as much as you can. Even the most expensive canned tomatoes are just a few dollars more expensive than the cheapest ones – but they truly make the end result so much better.
- The same thing goes for the cheese – get the highest quality Parmigiano Reggiano cheese you can afford and find. It is the other key ingredient in this dish.
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