Side Pannel
Purim Manicotti
Purim Manicotti
- Recipe Submitted by ADMIN on 09/26/2007
Category: Holiday, Desserts, Italian
Ingredients List
- 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
Directions
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"x6" 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 prongs of the fork with your other hand. Roll the fork in a
counterclockwise motion while letting the rest of the strip slide into the
oil. The strip will fry while it is rolling around the fork. When 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 to 3
manicotti in it for a few seconds to be coated with honey. Lower the heat
and continue to dip the manicotti in the hot honey sauce until all have
been coated, gradually adding additional honey. Cool thoroughly before
serving. YIELDS: 24
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"x6" 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 prongs of the fork with your other hand. Roll the fork in a
counterclockwise motion while letting the rest of the strip slide into the
oil. The strip will fry while it is rolling around the fork. When 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 to 3
manicotti in it for a few seconds to be coated with honey. Lower the heat
and continue to dip the manicotti in the hot honey sauce until all have
been coated, gradually adding additional honey. Cool thoroughly before
serving. YIELDS: 24
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