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Santa Cruz Pizelles
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Recipe Information
Description:
A light-flavored prawn dish, served on a wheat tortilla or wrap

Source:
Vickie Galante

Serves/Makes:2

Ingredients
  • 4 8 to 10 inch wheat tortillas
  • 1 medium red, orange or yellow pepper
  • shredded mozzarella, provolone, ricotta, asiago and parmesan cheeses
  • 12 large pitted black olives, sliced or quartered
  • 12 medium white mushrooms or equivalent portabella mushrooms, sliced
  • 1 cup (225 ml) fresh spinach
  • 20 capers
  • 10 large uncooked prawns
  • 3 tbsp (45 ml) olive oil
  • 1 clove garlic, minced or pressed
  • oregano and sweet basil
  • 1 large avocado, sliced
  • 3 tbsp (45 ml) minced cilantro
  • mild green salsa
Preparation
  • Seed and slice pepper in half crosswise ane then into 1/8 strips and set aside.
  • Clean and cut prawns into lengthwise halves.
  • Place one tortilla carefully on each of two plates.
  • Sprinkle cheese generously on each.
  • Layer spinach, olive slices, mushrooms, pepper strips and capers over the cheese.
  • Pour 3 tbsp (45 ml) of olive oil in iron skillet and heat on high to point of smoking.
  • Turn heat to medium and saute prawns and garlic.
  • Sprinkle two large pinches of crushed oregano and basil over the prawns turning prawns, occasionally, for five minutes or until the prawns are pink.
  • Distribute prawns over the top of tortillas.
  • Lay the two unused tortillas on top or leave pizelles openface.
  • Pop the pizelles into a 350 degree (175 C.) oven and bake for ten minutes or until cheese is melted, or microwave on high for two minutes.
  • Top with sliced avocado and minced cilantro.
  • Serve with salsa on the side.
Comments
I first tasted a Monterey pizelle at the Carmel Highlands Inn. This recipe is improvised from that experience. So that s why it is renamed Santa Cruz Pizelle. Where the Highlands Inn uses artichoke hearts and fries the tortillas. I don t. Plus, I have added olives and capers and use several cheeses in preference to just Monterey Jack.

The pizelle is a light-flavored prawn dish, served on a wheat tortilla or wrap. Subtly flavored (e.g., spinach or sun-dried tomato) wraps work fine.

Accompany with a nice white wine (e.g., Chardonnay, Chablis, or Pinot Blanc), and, optionally, a side of wild or white rice.

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