Grilled corn flatbread with burrata from Homegrown: Cooking from My New England Roots (page 44) by Matt Jennings

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ksg518 on July 17, 2018

    I've wanted to try this since I got this book. However, as I tend to do, I paid no attention to the quantities until I started pulling this together. The book says it will feed 6 as a main course and 12 as a snack. I think that underestimates the quantities. But the recipe does say you can freeze the dough so maybe next time I'll put some aside for use later. The toppings are very good but I would perhaps triple the amounts. The picture in the book shows a lot more corn on the flatbread than you would get if you followed the directions. These grilled up wonderfully but some practice told me that they should be slightly underdone for my taste.

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