A few weeks ago I had food poisoning from a chicken salad I bought for lunch. The same one I normally ordered from an organically sustainable eatery in downtown. After that incident, I haven’t craved meat and the idea of seafood makes my stomach turn. Not sure what happened, but it’s as if my stomach has realigned itself and I have no choice but to obey.
So for tonight – since I was craving pizza at 3 in the morning – I plan to make these wonderful beauties instead.
- 12 slices of butternut squash
- 1 tablespoon of extra virgin olive oil
- 1 teaspoon of salt
- 1/2 tablespoon of water
- Freshly ground black pepper
For the seasoning
- 300 g (1 cup) of peeled datterini, or tomato pulp
- Extra virgin olive oil
- 1/2 teaspoon of dried oregano
- Salt
- 250 g (1 ½ cup) of mozzarella torn into pieces
- 2 tablespoons of grated pecorino romano {more}
rawsilkandsaffron.com 