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

CRÊPE:QTY
FLOUR125 GMS
SALTTo taste
MILK250 ml
BUTTER20 GMS
SUGAR20GMS
CAPONATA:QTY 
CELERY30 GMS
EGG PLANT150 GMS
CAARA MARINATED OLIVES6-8 nos
FRESH BASIL5-6 leaves
ONION MEDIUM1 NO.
CAPER6-8 nos
GARLIC20 GMS
EXTRA VIRGIN OLIVE OIL30 GMS
CAARA CLASSIC TOMATO SAUCE100 GMS
SALT AND PEPPERTO TASTE
COCOA POWDER1 tsp flat
ZARAI POLENTA:QTY 
GARLIC CLOVE1 NO
MILK100 ML
POLENTA50 GMS
THYME2 SPRIGS
WATER150 ML
BAYLEAF1 LEAF
BUTTER30 GMS
ZARAI CHEESE30 GMS
SALT AND PEPPERTO TASTE
GARNISH: QTY
MICRO HERBS6-8 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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