Pebronata canéles (Canéles à la pebronata) from The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen by Clotilde Dusoulier

  • red bell peppers
  • rosemary
  • juniper berries
  • red onions
  • tomatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Cotonqueen on June 24, 2015

    Excellent! Only savory canele I have seen. I used half the pebronate recipe and mixed that with the canele part. Made 14 regular silicone mold size canele. Inhaled by my guests. I used the other half of the pebronata as a base for a cioppino like stew. Added a 28 oz can fire roasted tomatoes, 14 quahogs, i lb mussels, 1/2 lb scallops, 1/2 lb haddock. Excellent combination.

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