Caponata Stuffed Crepe Zarai Cheese Polenta, Farmlove Rucola & CAARA House Dressing

CRÊPE:

QTY

FLOUR

125 GMS

SALT

To taste

MILK

250 ml

BUTTER

20 GMS

SUGAR

20GMS

CAPONATA:

QTY 

CELERY

30 GMS

EGG PLANT

150 GMS

CAARA MARINATED OLIVES

6-8 nos

FRESH BASIL

5-6 leaves

ONION MEDIUM

1 NO.

CAPER

6-8 nos

GARLIC

20 GMS

EXTRA VIRGIN OLIVE OIL

30 GMS

CAARA CLASSIC TOMATO SAUCE

100 GMS

SALT AND PEPPER

TO TASTE

COCOA POWDER

1 tsp flat

ZARAI POLENTA:

QTY 

GARLIC CLOVE

1 NO

MILK

100 ML

POLENTA

50 GMS

THYME

2 SPRIGS

WATER

150 ML

BAYLEAF

1 LEAF

BUTTER

30 GMS

ZARAI CHEESE

30 GMS

SALT AND PEPPER

TO TASTE

GARNISH:

 QTY

MICRO HERBS

6-8 LEAVES

 

EQUIPMENT YOU’LL NEED:

Induction Plate, Nonstick Pan, Ladle Spoon

DIETARY NOTES:

Gluten Free, Contains Dairy

SERVES: 2

METHOD:

FOR POLENTA:

  • Make the stock with milk, crushed garlic, black pepper, fresh thyme, BAYLEAF and
  • Take a non stick pan, add the butter then add Cook it till light brown, add the strained stock and cook it till 90 percent done. Remove from the heat and add the grated zarai cheese. Mix it well.

FOR CRÊPE:

  • Weigh the flour in a large jug or Add the milk,sugar and a pinch of salt. Whisk to a smooth, thick batter. Add the melted butter and whisk again. Set aside for at least 30 mins.
  • Heat a large non-stick crêpe pan or frying Add ittlel butter, heat it and wipe out the excess with kitchen paper.
  • When the pan is hot, add enough batter to just cover the surface, swirling it and pouring any excess back into the bowl. The pancake should be as thin as possible. When the edges are peeling away from the sides of the pan, shake it to see if the pancake easily releases and is browning on the underside

FOR CAPONATA:

  • Prepare the caponata ingredients as per the recipe. 
  • Take the pan, heat olive oil in it and sauté onion and garlic till Chop celery and cook for 1 minutes. Add eggplant cubes cook further till golden brown. Add the tomato sauce and de-glaze the pan.Add cocoa powder, crushed olives and capers. Finish with chopped basil. Adjust seasonings.
  • Divide the caponata mixture between the pancakes, spreading it over half the Fold each pancake.
  • Then heat the non stick pan, add olive oil and sear the stuffed
  • Arrange on the serving plate with polenta, toss the rucola in the CAARA herb
  • Serve and enjoy!

Visit the CAARA website for more European food recipes and products

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