Caponèt with a Twist

Ingredients

• 8 slices of crusty bread 8 slices of crusty bread
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 zucchini, diced 1 zucchini, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 cup mushrooms, sliced 1 cup mushrooms, sliced
• 1 cup spinach, chopped 1 cup spinach, chopped
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 1 cup ricotta cheese 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley 1/4 cup chopped fresh parsley
• 2 eggs, beaten 2 eggs, beaten
• 1/2 cup milk 1/2 cup milk

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 7g
• Carbohydrates (total, sugars): 30g, 5g
• Protein: 18g
• Fiber: 4g
• Salt: 1.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
3. 3.
   Add the zucchini, red bell pepper, mushrooms, and spinach to the skillet. Cook until the vegetables are tender.
4. 4.
   Stir in the dried oregano, dried thyme, salt, and pepper. Remove from heat and set aside.
5. 5.
   In a mixing bowl, combine the ricotta cheese, Parmesan cheese, basil, parsley, eggs, and milk. Mix well.
6. 6.
   Lay out the slices of bread and flatten them slightly with a rolling pin.
7. 7.
   Spread a generous amount of the vegetable mixture onto each slice of bread.
8. 8.
   Roll up the bread slices tightly and place them seam-side down in a baking dish.
9. 9.
   Pour the ricotta cheese mixture over the rolled bread slices, ensuring they are evenly coated.
10. 10.
    Bake in the preheated oven for 25-30 minutes, or until the Caponèt is golden brown and the filling is set.
11. 11.
    Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Bread — Choose a crusty bread with a dense texture to hold the filling well.
• Ricotta cheese — Opt for a high-quality ricotta cheese for a creamy and smooth texture in the filling.
• Parmesan cheese — Grate the Parmesan cheese fresh for the best flavor.
• Fresh herbs — Use fresh basil and parsley for a burst of aromatic flavors in the filling.
• Vegetables — Feel free to experiment with different seasonal vegetables to add variety and enhance the dish's flavors.

Tips & Tricks

• To add a touch of sweetness, drizzle a balsamic glaze over the Caponèt before serving.
• For a more indulgent version, sprinkle some grated mozzarella cheese on top of the Caponèt before baking.
• Serve the Caponèt with a side of fresh tomato sauce or marinara for a burst of tangy flavors.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated in the oven for a few minutes.
• Customize the vegetable filling according to your preferences and seasonal availability.

Serving advice

Serve the Caponèt warm as a main course, accompanied by a fresh green salad. Garnish with additional fresh herbs for an extra pop of color and flavor.

Presentation advice

Arrange the Caponèt rolls on a platter, drizzle with a balsamic glaze, and sprinkle with freshly chopped basil and parsley. The vibrant colors and enticing aroma will make it an eye-catching centerpiece for any table.