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October 13, 2011 - Image 59

Resource type:
Text
Publication:
The Detroit Jewish News, 2011-10-13

Disclaimer: Computer generated plain text may have errors. Read more about this.

MANICOTTI DI ZUCCA

Sauce:
4 lbs. fresh tomatoes, chopped
2 cups chopped onions
1 Tbsp. minced garlic
salt and pepper to taste
1 cup half-and-half

Crepes:
3 large eggs
1 12 cups water
1 1/4 cups flour
1/2 tsp. salt
1 2 tsp. paprika

Filling:
Ph cups pumpkin puree (cooked
"pie" or "sugar" pumpkin, mashed,
or canned pumpkin)
11/2 cups ricotta cheese
1 cup fresh grated Parmesan
cheese
3 eggs
V2 tsp. nutmeg
salt to taste
white pepper to taste

Preheat oven to 350 degrees.

Make sauce:
Combine the tomatoes, onions,
garlic, salt and pepper in a large
saucepan, and bring to a boil over
medium-high heat. Reduce heat to
simmer, and cook for 1 hour. Adjust
seasoning to taste. Add half-and-half,
and remove from heat. Set aside.
(The sauce may be made up to 2
days ahead and refrigerated.)

Make crepes:
Combine all the crepe ingredients in
the pitcher of a blender, and blend
well. Let stand for 15 minutes.
Spray a small (8-inch) nonstick

skillet with nonstick cooking spray.
Place over medium-high heat until
hot. Blend the crepe mixture again for
a second or two, and pour about 1/4
cup batter into the skillet. The crepe
batter should just coat the skillet.
Don't worry if you pour too much;
just quickly tip the pan to pour excess
batter back into the pitcher. Cook the
crepe for about 30 seconds, until the
top is no longer wet-looking. Turn
the pan over and release crepe onto
a dinner-sized plate. (Don't worry if
the first crepe isn't perfect, this is your
test crepe.) You will not need to repeat
the spraying of the skillet with each
crepe, only as necessary. Repeat with
remaining batter, adjusting the heat if
it's too hot. Stack the crepes on top of
one another.

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Make filling:
Combine all filling ingredients in a
large bowl, and stir until smooth.

Assemble the manicotti:
Spray a large glass or ceramic baking
dish with nonstick cooking spray.
Lay a crepe on a clean surface. Spoon
a couple Tbsps. of filling down center
of crepe. Fold the edge closest to you
over the filling. Fold both short sides
of crepe over filling. Roll the crepe
into a log. Place the manicotti, seam
side down, in the baking dish. Repeat
with remaining crepes and filling.
(The manicotti may be made up to a
day ahead and chilled until ready to
cook.)

Cook the manicotti:
Pour the sauce over the manicotti.
Cover the baking dish with foil, and
bake for 30 minutes. Remove foil,
and bake for another 10 minutes.
Makes 6 servings.

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CLASSIC CUISINE

Approved by Council
of Orthodox Rabbis

KOSHER
CATERERS

ICE CREAM WITH GINGER-
PEACH-ROSEMARY
COMPOTE

3 lbs. fresh peaches
1 Tbsp. fresh lemon juice
1/2 cup sugar
3 Tbsp. fresh peeled and sliced gin-
ger
3 Tbsp. fresh rosemary leaves
vanilla ice cream or gelato

Bring a large pot of water to a
boil. Cut an "X" on the bottom of the
peaches.
Meanwhile fill a large bowl with ice,
and fill the bowl with water.
Drop the peaches in the boiling

PHILIP TEW[I, food Beveraqe Director

water (as many as you can without
crowding the pot), and cook for 3 min-
utes. Use a slotted spoon to transfer
the peaches to the ice and water-filled
bowl. Repeat with all the peaches.
Use a small sharp knife to peel the
peaches. Halve, pit and dice the peach-
es (about a 1/2-inch dice).
Combine all the ingredients except
rosemary in a large pot over medium-
high heat, and bring to a boil. Cook
for 30 minutes, until the mixture is
thickened. Add the rosemary, and cool
completely.
Serve as a topping for good-quality
vanilla ice cream or gelato, or spoon
over your favorite pound cake.
Makes 6 servings.

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All recipes © Annabel Cohen 2011; annabelonthemenu@gmail.com .

.1N

October 13 2011

55

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