Application Guide

seeded, or chipotle chiles en adobo
1 handful of rinsed and dried fresh cilantro
One 16-ounce can fancy stewed or plum tomatoes,
drained
Juice of 1 lime
Place the garlic, onions, chiles, and cilantro in the bowl of a food processor
fitted with the metal blade. Chop coarsely using short pulses. Add the toma-
toes and pulse until chunky; season with lime juice. Keeps for 3 days in the
refrigerator.
Jesse’s Bread and Cabbage Strata (Pannecoi)
Serves 6
This is an earthy family recipe from restaurateur and food writer Jesse Cool,
who is a passionate vegetable eater. Make sure you buy a fresh cabbage with
bright, crisp outer leaves; it will taste less “cabbagey.” I make a simple
marinara sauce with a bit of basil to use here, but a commercial brand is
also good in a pinch; just remember that it will be more salty than home-
made. Pannecoiis a great side dish for roasted meats, or makes a great vege-
tarian entree when served with a salad.
3 tablespoons olive oil
1 day-old loaf homemade Pane Italiano or Semolina
Country Bread, sliced
1
/
2
inch thick and cut in half
1
/
2
head white or savoy cabbage, sliced thin
1 medium yellow onion, sliced very thin
2 cups chicken broth
2 cups marinara sauce, canned or homemade
8 ounces mozzarella cheese, sliced
3
/
4
cup grated Parmesan or Asiago cheese
Preheat the oven to 350°F.
Drizzle the olive oil in the bottom of a deep 13-by-9-inch baking dish or
casserole, and place a layer of the bread slices over the olive oil. Cover the
bread with an inch of cabbage, and then with a layer of onions. Season with
salt and pepper. Drizzle with
2
/
3
cup of the chicken broth. Spoon a layer of
2
/
3
cup marinara sauce and a layer of mozzarella. Sprinkle with Parmesan.
Repeat the process, making 2 more layers of bread, cabbage, onions, broth,
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