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.