Saturday, May 22, 2010

Crab Cannelloni w/ Heirloom Tomatoes & Edible Flowers (Engl)


Serves 4

For the Crab

•4-5 thin slices of daikon radish
•1 lb lump crab meat
•½ cup mayonnaise
•2 tbsp baby leeks, finely diced
•2 tbsp carrot, finely diced
For the Heirloom Tomatoes

•2 large heirloom tomatoes
•2 tbsp olive oil
•1 tsp sherry vinegar
•sea salt

Garden Herbs & Edible Flowers

•mixed herbs & edible flowers - use what you like - suggestions:
•micro basil
•bronze fennel
•chive flowers
•nasturtium leaves & flowers
•bee balm

Farm-to-table ingredients make up an innovative "cannelloni." Heirloom tomatoes and an array of edible leaves and flowers add texture, fragrance and beauty. Daikon radish, thinly sliced on a mandolin, replaces pasta for a dish that needs absolutely no cooking.

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