Recipe Archive
Basil "Cannelloni" with Sun-Dried Tomato & Walnut "Cheese" & Yellow Bell Purée
| Serving size: | Serves 4 |
|---|---|
| Prep time: | 20–25 minutes |
| Cook time: | N/A |
| Difficulty: |  |
| Average Rating | |
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| Nugget Signature Recipe | |
Ingredients
- 12 fresh basil leaves, each about 4 inches long
- ½ cup sun-dried tomatoes walnut “cheese”
- 1 daikon radish, about 4 inches long
- 1 shallot, minced
- 2 yellow bell peppers, deseeded and de-veined, then chopped coarse
- 2 tablespoons cold-pressed extra-virgin olive oil
- 1 tablespoon Sotaroni Gran Reserva 25 Year Aged Vinegar
- Sea salt to taste
Preparation
Combine chopped yellow bell pepper with oil and vinegar in a high-speed blender and purée. Season to taste with sea salt; set aside.
Peel daikon radish; then trim radish into a 1”x1”x4” long piece. Run a vegetable peeler down the length of the radish to create 12 long, thin strips.
Trim the stem from each of the basil leaves. Spread 2 teaspoons of Sun-Dried Tomato Walnut “Cheese” onto each leaf; then roll from base up to tip. Wrap one strip of daikon around the middle of each “cannelloni”.
Arrange 3 “cannelloni” on a plate and ladle about ¼ cup of bell pepper purée across. Sprinkle a small amount of minced shallot onto the dish.
Pair with
- Viognier
-
Viognier is responsible for the prestigious wine Condrieu and is quickly gaining popularity with Californian producers. Its aromas suggest exotic honeysuckle and stone fruit, and it has a lanolinish flavor with a heavy, oily texture.
— Hank Beal, Director of Adult Beverages
- Roussanne
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An elegant varietal of the French Rhone, often blended with its sister, Marsanne.
— Hank Beal, Director of Adult Beverages
- Chardonnay
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A classic white wine made famous in Burgundy, France, it's now grown all over the world. It takes oak well and is often fermented and aged in oak barrels. Full bodied, with rich flavors of vanilla, butter, green apple and tropical fruit (banana, pineapple).
— Hank Beal, Director of Adult Beverages
- Albarino
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A delicious, light, lemony, often slightly fizzy wine. Not as full bodied as Chardonnay, as minerally as Riesling, or as herbal as Sauvignon Blanc. Albarino's flavors range from zingy citrus-peach to almond-honeysuckle.
— Hank Beal, Director of Adult Beverages
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