Text 14430, 95 rader
Skriven 2007-04-21 22:02:00 av JIM WELLER (1:123/140)
     Kommentar till en text av LYNN SACERDOTE
Ärende: Re: Another New York Trip
=================================
-=> Quoting Lynn Sacerdote to All <=-

 LS> trip to New York  

Well you are one up on me. I've yet to get there. The closest thing
would be Toronto, Canada's biggest city, but it's not really in the
same league.
                               
I look forward to hearing more.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Artichoke and Fennel Ravioli with Tomato-Fennel-Sauce
 Categories: Pasta, Herb, Sauces
      Yield: 8 Servings
 
MMMMM--------------------------RAVIOLI-------------------------------
      1 tb Olive oil
      5 lg Garlic cloves; chopped
    1/4 ts Fennel seeds
      1 pk (9-oz) frozen artichoke
           -hears; unthawed
    1/2 c  Chopped fresh fennel
    1/2 c  Canned vegetable broth
           -or water
      2 tb Minced fresh fennel fronds
      1    Egg yolk
     32    Gyoza; (round) wrappers
           -or wonton wrappers (up
           -to 36)
      1    Egg white

MMMMM---------------------------SAUCE--------------------------------
    1/4 c  Olive oil
      4    Garlic cloves; chopped
      1 c  Chopped fresh fennel
  1 1/4 ts Fennel seeds
      1 cn (28-oz) italian tomatoes
      2 tb Tomato paste
      1 ts Dried oregano
    1/4 ts Dried crushed red pepper
    1/8 ts Ground cloves
           Fresh fennel fronds
 
  An elegant but easy first course. Frozen artichoke hearts are used
  for the filling, and purchased gyoza or wonton wrappers replace
  homemade pasta.
  
  For filling: Heat olive oil in heavy medium skillet over medium
  heat. Add chopped garlic and fennel seeds and saute 3 minutes. Add
  artichoke hearts and chopped fennel and stir 1 minute. Add
  vegetable broth and bring mixture to boil. Cover skillet and cook
  until vegetables are very tender, about 12 minutes. Uncover and
  simmer until pan juices have evaporated completely, stirring
  occasionally, about 10 minutes. Scrape filling into processor and
  cool.
  
  Add fennel fronds and process to coarse puree. Season to taste
  with salt and pepper. Add yolk and blend.
  
  Line baking sheet with plastic wrap. If using wonton wrappers,
  trim edges to form rounds. Brush entire surface of 1 wrapper
  lightly with egg white. Place 1 rounded teaspoon filling in
  center. Fold dough over, forming semi-circle. Seal edges, pressing
  out any air around filling. Place on prepared sheet. Repeat with
  remaining filling and wrappers. (Ravioli can be prepared ahead.
  Cover loosely with towel and plastic wrap and refrigerate up to 8
  hours, or cover with plastic and freeze 3 days. Do not thaw frozen
  ravioli before cooking.)
  
  For sauce: Heat oil in heavy large saucepan over medium-low heat.
  Add garlic, fennel and fennel seeds and saute until tender, about
  12 minutes. Add tomatoes with their juices and next 4 ingredients.
  Simmer until sauce thickens, breaking up tomatoes with back of
  spoon, about 25 minutes. Season with salt and pepper. (Can be made
  2 days ahead. Cover; chill. Rewarm before using.)
  
  Boil ravioli in large pot of boiling salted water until tender,
  about 5 minutes. Drain well. Spoon some sauce on each plate.
  Arrange ravioli atop sauce. Garnish with fresh fennel fronds.
  
  SOURCE: Bon Appetit, December 1993
  Posted In: Meal-Master format recipes by Petra
 
MMMMM

Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)