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Recipes Nugget Markets Signature Recipes

Basil "Cannelloni" with Sun-Dried Tomato & Walnut "Cheese" & Yellow Bell Purée

Prep time
20–25 minutes PT25M
Cook time
N/A PT0
Yield
Serves 4
Difficulty
1 out of 5 on the difficulty scale
basil_cannelloni_w_sdtomato_walnut_cheese1 Nugget Markets signature recipes

Ingredients

  • 12 fresh basil leaves, each about 4 inches long
  • ½ cup Sun-Dried Tomato Walnut “Cheese”
  • 1 daikon radish, about 4 inches long
  • 1 shallot, minced
  • 2 yellow bell peppers, de-seeded 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.

Techniques used in this recipe:

chop (I)
chop (I): to cut into pieces of roughly the same size.
mince
mince: to chop into very small pieces.
puree
puree: to process food (by mashing, straining, or chopping it very fine) in order to make it a smooth paste. Also, a product produced using this technique.

Glossary:

basil

Native to tropical Asia and Africa; there are 30 to 40 different species but generally only one common to the spice industry.

The basil plant is a low-growing annual approximately 18-inches in height. When seen growing in the field, it is almost succulent in appearance and gives off a sweet fragrance as one brushes by. The leaves are quite large, up to 2 1/2-inches in length and from 1/2 to 1-inch in width. The taste of fresh Basil is reminiscent of licorice, and the dried leaves have a lemony, anise-like quality.

Basil is versatile in its uses, which are limited only by the degree of inventiveness of the cook. It has a special affinity for tonatoes and tomato-based recipes, whether they be salads, vegetables, sauces, or main courses.

Pair with

  • Chardonnay

    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).

  • 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.

  • Albarino

    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.

  • Roussanne

    An elegant varietal of the French Rhone, often blended with its sister, Marsanne.