Italy goes to Mexico

 Italian Enchiladas and Mexican Lasagna

Yes, really.

Ladies and gentleman…inspired by the idea of a local restaurant that serves “Mexican and Italian” cuisine. (Really!? “Would you like a margarita with your tiramisu, senora?”) We now have recipes for Italian Enchiladas (rollatini), and Mexican Lasagna (corn tortillas layered with chicken and tomatillo sauce). Pretty good, right? 

For the record, rollatini is way easier than making enchiladas or lasagna. And making Mexican lasagna is also way easier than making enchiladas or lasagna.  Honestly, I don’t have the patience for boiling and draining, nor do I have the patience for dipping and rolling. So, in the words of some guy on the Food Network’s Uncle……..say it with me..... "Allez a la Cuisine!!”….

Zucchini Rollatini

6 medium/large zucchini

½ cup olive oil

4 c. ricotta cheese (32 oz. container)

2 eggs

½ cup shredded mozzarella

¼ cup, plus a few Tablespoons grated Parmesan

a handful of basil leaves, cut into thin strips (chiffonade)

2 c. tomato sauce—this should be homemade people

1 t coarse salt

Slice the zucchini lengthwise into strips a half inch or less in width.  Brush them with olive oil and grill them for 2 minutes a side. If you don’t feel like turning on the grill, lay them on an oiled sheet pan under the broiler for 1 or 2 minutes per side.  Remove from the oven and let them cool.

In a medium bowl, mix the ricotta, beaten eggs, mozzarella and ¼ cup of parmesan until just mixed.  Fold in the basil chiffonade.  Place about a tablespoon of the cheese at the end of each zucchini strip and roll them up, placing them seam side down in an oiled 9 x 13 baking dish.

Ladle the homemade sauce over the rollatinis. Sprinkle with salt and a few Tablespoons of parmesan cheese.  Bake uncovered for about 20 minutes until nice and steaming hot.  

Enchilada Lasagna

2 cloves garlic, chopped coarsely

1 onion, chopped

26 oz. can of tomattillos

pinch to 1 tsp dried red pepper flakes, to taste

8 to 12 corn tortillas

2 cups of cooked chicken, leftover, canned, whatever (if you have 4 cups, by all means, use 4 cups)

1 chopped green bell pepper

pinch dried hot pepper

11/2 cup shredded monterey jack or mild cheddar cheese

Preheat the broiler and put the oinion and garlic on a sheet pan under the flame for 3 or 4 minutes, until they are just starting to char.  Put the can of tomatillos, the charred onion and garlic, and the red pepper flakes in the blender and blend until smooth. Set aside.  

Lightly oil a 9 x 13 baking dish.  Put in one layer of corn tortillas, then cover with 1 cup of cooked chicken, 1/2 cup of cheese, and a third of the tomatillo sauce. Add a second layer of tortillas, the rest of the chicken, 1/2 cup of cheese and a third of the tomatillo sauce.  Finally, put a third layer of tortillas, pour the rest of the tomatillo sauce over and finish with shredded cheese.  Put in a preheated 375 degree oven and bake for about 20 minutes, until hot and steamy with bubbly cheese.  

Serve with a green salad of romaine topped with sliced radish, olive oil and a squeeze of lime.