RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Manicotti di Purim: Purim Manicotti - pareve
"This is one of those recipes one should watch while it is being prepared because the actual preparation is much less complicated than its description. A pasta machine would be helpful but it is not indispensable. Purim is the time when Italian-Jewish housewives display their artistry and patience in making the most varied types of sweets to make this joyous holiday especially festive." Edda Servi Machlin THE CLASSIC CUISINE OF THE ITALIAN JEWS Ingredients: 2 Eggs 1/8 ts salt 1 1/2 c Flour;unbleached 1 c Oil; for frying,olive or other 1 1/2 c Honey Lightly beat eggs and salt together. Gradually add 1 1/4 to 1 1/2 cups of flour and mix until a rather soft dough is formed. Knead for 1 minute, then roll out as thin as you can. With a pizza cutter or with a very sharp knife, make 24 2" x 8" strips. Heat the oil in a small frying pan until a piece of dough dropped into it sizzles immediately. Holding one strip of dough at one end with your hand, plunge the other end of the strip into the hot oil 1 inch deep. At once, insert the frying part of the strip between the prong of a fork held with your other hand. Roll the fork with a counterclockwise motion while letting the rest of the stip slide into the oil. The strip will fry while it is rolling around the fork. While the manicotto is golden, hold it above the pan a few seconds to drip, then gently place on a paper towel. Repeat until all the manicotti are done. Heat half the honey in a small saucepan. As it starts to boil, drop 2 or 3 manicotti into it for a few seconds to be coated with honey. Lower the heat and continue to dip the manicotti in the hot hone until all have been coated, gradually adding additional honey. Cool thoroughly before serving.
