Mandilli di Seta al Pesto {Handkerchief Pasta} #glutenfree

Mandilli di Seta al Pesto (Handkerchief Pasta) #glutenfree

~ Mandilli di Seta al Pesto ~
Silk Handkerchief Pasta with Creamy-Style Pesto
Edible Begonia, Basil, and Pecorino Romano Garnish

Imagine a pasta that is a gorgeous shade of olive green, higher in fiber and lower in net carbs than traditional noodles. One that is full of plant-based pea protein, organic, and gluten-free. My friends at Explore Cuisine make such an extraordinary noodle. It is produced in Italy of green lentil flour (50%), green pea flour, and brown rice flour.

Usually used for lasagna recipes, here the rectangular green lentil sheets stand in for handkerchief pasta in a beautiful mandilli di seta adorned with edible begonias. The basil pesto is an elegant creamy-style, unlike its more grainy rustic cousin. The method of plating mandilli di seta is also unique – pasta handkerchiefs are dipped in the pesto, coating the entire noodle with the dreamy sauce, then they are artfully folded onto the plate.

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“End of Summer Rolls” Caprese-Style

"End of Summer Rolls" Caprese-Style

“End of Summer Rolls” Caprese-Style

Heirloom Tomato, Burrata, Basil, Rice Noodle
Olive Oil & Balsamic Vinegar

Perhaps you’ve heard me bemoan the ubiquitous Caprese Salad and all its incarnations?

Caprese grilled cheese, caprese kabobs, caprese bruschetta, caprese pasta salad, caprese pizza, caprese schmaese. But when I was challenged to come up with a tomato dish by our friendly Creative Cooking Crew, forgive me but I turned to those very Caprese ingredients. After all, there truly is something magical about the classic pairing of tomato and mozzarella and basil. Especially in summer. And what better way to bid farewell to the fabulous Summer of 2014, than with Caprese Summer Rolls – light, fresh, refreshing. These hand-held bites capture summer’s waning days in a tidy rice paper wrapper.

"End of Summer Rolls" Caprese-Style

Caprese Summer Rolls Recipe

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Capture Summer in a Little Glass Jar

Tomato Water Gelée, Burrata Cheese
Olive Oil, Chiffonade of Basil

Fans of the ubiquitous Insalata Caprese made with fresh buffalo mozzarella, tomatoes, basil, and olive oil will go wild over our unique Caprese Verrine. Freshly extracted tomato water combined with sea salt and gelatin when chilled, creates a smooth gelée that melts on the tongue tasting of pure tomato flavor, and pure summer heaven! Layered with chopped burrata – fresh mozzarella stuffed with “rags” of mozzarella and heavy cream with all its wonderful delicate creamy, sweet, sour, and earthy flavors. Finished with fresh basil from the garden and our favorite fruity olive oil from California Olive Ranch – this little 2 oz. verrine is our new darling for summer entertaining.

We served the Caprese Verrine as the amuse bouche at our recent Sunken City Supper Club event, “Mediterranean on the Pacific.” It was a fabulous start to an amazing al fresco summer dinner…

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