Santa Cruz Pizelles

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Santa Cruz Pizelles

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.

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.