- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
One of my favorite dishes at a local Brooklyn pizza spot is called Pizza De Nonna. It’s got pesto and marinara sauce, an outrageous combination. Pesto and tomatoes are a match made in heaven, and this recipe is no different. You won’t believe how easy it is to make your own sundried tomatoes and pesto — both healthy and flavorful Pesach staples that you can use in a variety of ways.
8 chicken capons (deboned chicken thighs)
3 russet potatoes, peeled and roughly chopped
1/2 cup loosely packed sundried tomatoes (recipe below)
1 clove garlic or 1 cube Gefen Frozen Garlic
1/3 cup chicken or vegetable stock
2 tablespoons Bartenura Olive Oil
salt, to taste
pepper, to taste
1 large egg
1/2 cup pesto (recipe below)
1/4 cup almond meal (reserved from pesto recipe)
1 box grape tomatoes
dried oregano (optional)
dried basil (optional)
3 and 1/2 ounces (100 grams, or 3/4 cup) slivered almonds, toasted (see note)
3 ounces (85 grams, or 3 cups) baby spinach leaves
1 clove garlic or 1 cube Gefen Frozen Garlic
2 teaspoons lemon juice plus 1/4 teaspoon zest lemon juice
kosher salt, to taste
freshly ground pepper, to taste
1/2 cup Bartenura Olive Oil
Cut the tomatoes in half and place, cut side up, on a Gefen Parchment Paper lined baking sheet. Sprinkle with sea salt and herbs (if desired), and bake at 250°F (130°C) for about two hours until tomatoes are dried and shriveled, but not browned.
Place the toasted almonds (see note) in the food processor fitted with the S blade and pulse until the mixture resembles bread crumbs. Remove 1/4 cup of the almond meal and set aside.
Add spinach, garlic, lemon juice, lemon zest, salt, and pepper to the food processor and puree while slowly adding the olive oil through the feeding tube. Scrape down the sides of the bowl as needed and blend until smooth and creamy. Taste and adjust seasoning, if necessary.
Place the potatoes in a pot of salted water and bring to a boil. Lower the heat to a simmer and cook until the potatoes are fork-tender. Drain well. Return the potatoes to the pot and mash over low heat to absorb excess moisture.
Add sundried tomatoes, garlic, stock, and olive oil and season to taste with salt and pepper. Add the egg and mix until incorporated.
Fill each capon with about 1/3 cup of the mashed potato filling and fold over to close. Stick toothpicks at each end of the capon to hold its shape and place in a baking dish.
Brush the capons with pesto and sprinkle with reserved almond meal. Bake at 400°F (205°C), uncovered, for approximately 45 minutes. Serve warm.
Photography: Hudi Greenberger. Food Styling: Renee Muller.
How Would You
Rate this recipe?
Please log in to rate
Reviews