Winter 2017

Page 47

Courtesy of Beth Moylan


Manicotti Philly Courtesy of L’Oceano Ristorante

Japanese Seafood Risotto

“I added this recipe to my menu because it is a unique twist on a traditional dish,” says owner Chris Grasso.

“My husband’s Grandmom made this every Thanksgiving,” Beth shares. “ Years ago, she showed me how and I have been making them now for 20 or more years for Thanksgiving. I still have and use Gram’s frying pan. This is her handwritten recipe that she wrote on the back of a lottery form.”

Crepe Ingredients ➜3 eggs ➜1 tablespoon oil ➜1 /2 teaspoon salt

Directions Beat in mixer until thin pancake batter. Use a non-stick pan. Heat pan with little oil, cook crepe till bubbling, remove from pan and cool.

Filling Ingredients ➜ 3 lbs. of ricotta ➜1 egg ➜P arsley

Ingredients ➜2 scallions, washed

trimmed & sliced thin

➜1 teaspoon vegetable oil ➜2 tablespoons sesame oil ➜4 oz. rock shrimp ➜S alt & pepper to taste ➜1 tablespoon ginger powder

➜3 tablespoons dry sake ➜1 oz. mirin ➜6 oz. cooked risotto (3/4 cup)

➜3 oz. crab meat ➜1 1/2 oz. of crushed

Directions Sauté scallions in a hot pan over medium to high heat in the vegetable oil. Add sesame oil and rock shrimp and cook for approximately 4 minutes or until thoroughly cooked. Season with salt and pepper to taste. Add ginger powder and dry sake. Add mirin. Continue cooking for an additional 2 minutes. Add cooked risotto. Mix in lump crabmeat. Plate and garnish with crushed nori. Drizzle plate with soy glaze.

PRH Signature Wine Pairing by Vincent Novello Souverain Chardonnay $12 L’Oceano Ristorante is a member of the Philadelphia RowHome (PRH) Magazine Business Network.

➜G rated cheese ➜G rate a little mozzarella

Directions Fill crepe with cheese filling. Place marinara gravy on bottom of pan. Place manicotti in pan, spoon more gravy on top and sprinkle with grated cheese.

nori seaweed

➜3 tablespoons soy glaze

➜1 cup sifted flour ➜1 cup milk

Editor’s Note This is a vintage recipe from our archives that incudes some additional details that may help you prepare the manicotta. Pre-heat oven to 325 degrees. Beat ingredients for cheese filling until smooth. Use a 9x13 inch baking pan and cover the bottom with room temperature gravy. To assemble the crepe, place about 2 tablespoons of the filling in a line across the crepe and roll it up. Then place them seam side down in the pan. Continue doing that until the pan is full. Extra rolled manicotti can be frozen. They will keep up to three months. Once the pan is full, put another layer of gravy on top of the stuffed manicotti until they are all covered. Cover pan tightly in foil. Place in pre-heated oven and bake for 40 minutes. Remove foil and sprinkle grated mozzarella evenly on the top. Place back in oven until cheese melts and slightly browns (5-10 minutes). Remove from oven and let rest 10 minutes.

PRH Suggested Wine Pairing by Vincent Novello Bridlewood Red Blend $11


/ February / March 2017 | rowhome magazine | 45

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