| 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
