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- A light-flavored prawn dish, served on a wheat tortilla or wrap
- Vickie Galante
- 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
- 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.
- 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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