Cannelloni enchiladas

Belfrage’s global experiences often confuse people. “No, I’m not Mexican, but I love it. No, I’m not Italian, but I love Italy. Yes, I am half Brazilian.” But it’s this multicultural melange that’s reflected in Belfrage’s cookbook , which translates to, “mix,” “mixture,” “blend,” or “fusion” in Spanish. In her first solo cookbook—a former chef at Yotam Ottenghi’s test kitchen for four years, Belfrage co-authored —she pulls from a lifetime of eating. In Mexico, she remembers watching cooks pound chiles and press tortillas in her grandparents’ kitchen. You see this inspiration in dishes like her Cheesy Roasted Eggplant with Salsa Roja and Torta Ahogada with Shrimp Miso Bisque. Another example Belfrage points out is, of course, tomato and pasta in Italian cooking; the former a fruit indigenous to South America and the latter influenced by Chinese noodles. Her Cannelloni Chicken Enchiladas recipe is one of Belfrage’s favorite mezclas: béchamel, mozzarella, and pasta unite with cumin, chipotle, and cilantro. Use up leftover roast chicken or snag a rotisserie chicken. For a vegetarian version, use marinated tofu, recommends Belfrage