Web Exclusive Recipes:
SPINACH MANICOTTI WITH SALSA CRUDA
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(serves eight)
INGREDIENTS
1 CUP UNBLEACHED FLOUR
1 CUP FINE SEMOLINA FLOUR
2 EGGS
2 TSP. SALT
SPINACH WATER (see directions)
WATER
Filling:
3 LBS. RICOTTA
1 LB. SPINACH
1 CUP GRATED ROMANO CHEESE
3 EGG YOLKS
1 TSP. NUTMEG
SALT AND FRESH GROUND BLACK PEPPER TO TASTE
Salsa Cruda:
10 LARGE EXTRA RIPE TOMATOES (14 if plum tomatoes)SKINS REMOVED
8 CLOVES GARLIC (sliced in wafers)
OLIVE OIL (half cup)
SALT AND PINCH OF RED PEPPER FLAKES
ITALIAN PARSLEY (one bunch)
1. In a food processor chop spinach extra fine , place chopped spinach in a
clean cotton cloth , gather up all sides of the cloth and squeeze as much liquid from the spinach as possible. Save liquid in a mixing bowl.
2. Add to mixing bowl with spinach water flour , semolina , eggs , salt and
enough water to make a thin batter, beat to the consistency of extra heavy cream.
3. Heat a shallow sided skillet , omelet pan or crepe pan and lightly coat
it with olive oil or any good cooking oil .
4. Using a 2 oz. ladle pour batter in center of pan and with a tilting ,
swirling motion coat entire bottom of pan with batter cook crepe (manicotti) on one side then flip it over and cook about 40 seconds on other side.
Remove from pan and lay on paper towels.
5. In a mixing bowl mix chopped spinach , ricotta , egg yolks , romano
cheese and seasoning.
6. Spoon filling onto crepes and roll them about 1.5 inch and set aside.
7. In a food processor puree tomatoes, parsley , salt and pepper then pour
in a bowl .
8. Heat a skillet, add oil and sauté garlic wafers till golden. Add to
tomato mixture .
9. In a large roasting pan spoon enough salsa cruda to cover the bottom.
Place manicotti in pan spacing them about 1.5 inches apart. Then spoon more sauce to lightly cover the them. Cover the roasting pan tightly with aluminum foil and bake at 375° for 30 minutes.
Uncover and serve .
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APPLE & BUTTERNUT SQUASH SALAD
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(serves eight)
INGREDIENTS
3 Granny Smith Apples
2 Small-Med. Butternut Squash
1 Cinnamon Stick
5 Peppercorns
1 Tbl. White Vinegar
¾ C. Olive Oil
1 Tbl. Sugar
Pinch Salt
½ C. Toasted Hazelnuts
3 Sprigs Mint
Shaved Romano Cheese
PREP
De-core 2 apples (reserve cores) leaving skin on Put apple in cool water to which lemon has been added
APPLE VINAIGRETTE
De-core and chop remaining apple.
Into stainless steel saucepan put chopped apple, cores, cinnamon, sugar and peppercorns.
Add water to cover
Simmer until liquid becomes a light syrup.
Strain and reserve liquid
In stainless steel bowl mix syrup with vinegar Slowly whisk in olive oil Season with salt and pepper to taste
SALAD
Cut squash in half, take out seeds, peel and julienne Julienne reserved apples (leave skin on) Chop mint Toss together and drizzle lightly with olive oil Arrange handful on plate Garnish with hazelnuts and romano Spoon on vinaigrette
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BASIL PANNA COTTA
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(serves eight)
Ingredients:
2 oz. basil leaves
2 packets unflavored geletin
1 qt. heavy cream
1 c. sugar
1 tsp. Vanilla
Strawberries or Black Cherries for garnish
Method:
Chop basil leaves
Dissolve unflavored geletin in cold cream Combine basil, vanilla and sugar with heavy cream in stainless steel sauce pan Bring to a slow simmer, stirring frequently for 20 minutes Strain out basil leaves Pour into individual ramekins Chill in refigerator (about 3 hours) Garnish with fresh strawberries or black cherries
CANNELLINI BEAN AND EGGPLANT RAGU
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(serves eight)
Ingredients:
2 c. dry cannellini beans
1 ½ qt. water
2 oz. olive oil
2 med. Eggplant ~ peeled and medium diced
4 med. Roma tomatoes (diced)
1 oz. basil
1 oz. white wine
10 cloves peeled, chopped garlic
salt and pepper
Method:
Soak beans in water for 3 to 4 hours
In stainless steel saucepan combine beans and water with pinch of salt Bring to simmer and cook slowly until beans are tender Heat cast iron skillet, add olive oil to coat bottom When olive oil is hot add garlic cloves and sauté until lightly brown Add eggplant and continue to sauté until lightly browned Add tomatoes and white wine and simmer slowly until liquid is almost gone Add eggplant mixture to beans and toss lightly Salt and pepper to taste Add basil at end May be served with fresh grated romano
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