NVM + 2011
• flavor
“Bloody” Sauce and Spookily Crafted “Bones” [ B y M atthew G runwald ]
Yes, ladies and gentlemen, fall is approaching! Soon the leaves will start to turn a deep amber red, and the nights will possess that slight frosty chill that reminds us that winter is just around the corner. Or not. Okay, maybe Arizona doesn’t exactly follow the guidelines of the seasons, but we still have Halloween. As a chef, I get the perfect opportunity from this upcoming holiday to tie classic holiday characters and themes into the meal. When I reminisce about the glorious days of trick-or-treating, one particular figure comes to mind: the skeleton. As a die-hard fan of parmesan- and ricotta-stuffed manicotti shells draped with a rich, creamy, decadent, sun-dried tomato sauce, I share with you an artistic approach to my manicotti stuffed “bones,” perfectly paired with an oozing “bloody” sauce. With the addition of two plump, succulent baby portobello mushrooms stuffed into each end of the manicotti shell, you get the illusion of a skeleton bone. Increase the creativity and flavor by drenching the bones with a heaping portion of piping-hot liquid composed of sun-dried tomatoes, thickened cream, and tangy cheese, and you’ll have werewolves, vampires, and creatures of the night knocking at your door looking for a handout.
Creamy Parmesan Skeleton Sauce:
1 stick salted butter 3 tbsp. flour 3 cups heavy cream 1 cup freshly grated parmesan 2 tbsp. sea salt Melt the butter in a pan over medium heat. Slowly whisk in the flour to avoid clumping. While whisking, gradually add in the heavy cream and allow to come to a slight boil, and then reduce to medium-low heat and whisk in the cheese and salt. Turn off the heat and keep a lid on the pan to keep warm. Set aside.
Creamy Parmesan Skeleton Bones:
8 manicotti shells 8 medium baby portobello mushrooms with large caps 3 eggs 1 pound whole ricotta cheese 2 cups freshly grated parmesan cheese, divided in half 2 cups mozzarella cheese, divided in half (a fresh mozzarella ball is best) 2 teaspoons garlic powder 1 tsp sea salt 1 jar of sun-dried tomato pesto Preheat the oven to 350 degrees. Grease a baking dish and spread the pesto evenly on the bottom. (This represents the blood!) Set aside. Cook the manicotti shells less than al dente. This will avoid breakage. Drain and set aside. Beat the eggs, ricotta, half the parmesan, half the mozzarella, and the spices in a medium bowl. Transfer mixture to a piping bag (pastry bag). Make sure cheese is not too cold. Stuff the manicotti with the ricotta mixture until completely filled, being careful not to break shell. This represents the skeleton bones. Add a mushroom to the end of each shell and place in the baking dish. This represents the connecting bone joint for your skeleton! Pour the cream sauce over the shells and a bit on the mushroom. Cover with foil and bake for 20 minutes. Remove the cover and sprinkle the remaining cheeses over the “bones.” Bake for an additional 15–20 minutes or until the filling is hot and the cheese is melted. Serve hot immediately out of oven.
68 North Valley OCTOBER | NOVEMER 2011