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Panzanella and Cannelloni




Cannelloni w. Spinach Ricotta Filling and Marinara Sauce, Baby Limas w. Soffrito

  • Heat the spinach ricotta filling briefly in bursts in the microwave.

  • Ditto the marinara.

  • Carefully separate the crepes. There are 3 per share. Arrange the crepes on you work space. Divide the filling evenly among them, horizontally, just 'south' of the center line. Roll them up like fat cigars. Arrange in a baking dish. Top with the warmed marinara and bake 12-25 minutes at 350. Serve when hot.

  • Sauté the beans and their soffrito in a sauté pan. Cook them hot and fast. Serve.



Panzanella: Bread Salad w. Escarole, Carrots and Radish, Cheese and Onion Tomato Jam, Toasted Chick Peas


  • Arrange the Escarole and veggie garnish on a large serving platter. Tear any large leaves into smaller pieces.

  • Heat a little oil in a sauté pan and toast the croutons on each side being careful to not burn them! Add them to the greens.

  • Next, reheat and oil the pan. When hot add the chick peas and pan fry them until lightly crisped and beginning to brown, just as you did two weeks ago. Tip the hop chick peas over the salad.

  • Reheat and oil the pan again. Cut the paneer into 1/2" cubes ( like last week) and fry them in the oil browning at least 2 sides. When toasted, cut the heat and add the onion jam to the pan with the cheese and combine all, dressing the cheese with the tomato and onion mixture. Pour onto the salad and serve all together. .

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