Reimagined Eggplant Parmesan Rolls

Impress your guests with this delicious yet beautiful twist on an Italian classic, Eggplant Parmesan. Crispy eggplant slices rolled around creamy parsley goat cheese stuffed manicotti and served over a bed of flavourful McEwan’s Own Roxy’s Tomato Sauce.

1 garlic bulb
olive oil, to drizzle
4 manicotti shells
1 large eggplant
2 cups bread crumbs
1/2 cup finely grated Parmesan cheese
2 eggs
2 cups all-purpose flour
300gr goat cheese
1 cup chopped parsley
3/4 cup olive oil
1/2 jar McEwan’s Own Roxy’s Tomato Sauce
1 cup micro arugula
8 Parmesan crisps

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Preheat the oven to 400°F. Cut a garlic bulb 1/4-1/2 inch from the top of the cloves. Place the bulb on a small sheet of aluminum foil. Drizzle with olive oil and wrap the foil around the garlic. Bake for 20-30 minutes until the garlic is soft.

Follow the cooking instructions on the manicotti’s package. Set them aside to cool. Once cool, cut each manicotti in half

Slice off the top and bottom of the eggplant. Using a mandolin slicer or a knife, slice the eggplant from top to bottom to create thin rectangular sheets. If the sheets are too wide and you can’t roll them, try trimming the width of the slice until they become rollable.

Mix the breadcrumbs and grated Parmesan cheese in a bowl. In another bowl, whisk together both eggs. Place the flour in a third bowl. Take each eggplant slice, dip in the flour and shake, dip in the eggs, and finally dip in the breadcrumbs mixture. Roll and place in a muffin tin.

Take the roasted garlic out of the oven. Mix the goat cheese, parsley, olive oil, roasted garlic, and parsley. Pipe the mixture into the manicottis and center inside the eggplant rolls. Bake for 20 minutes at 400°F.

Heat McEwan’s Own Roxy’s Tomato Sauce and serve some in a bowl using a ladle. Place the baked eggplant Parmesan rolls in the center of the bowl over the bed of tomato sauce. Garnish the top of the rolls with micro arugula and Parmesan crisps.

Fouad Y. Makadsi, Zero to Gourmet
Cancer Research Data Analyst, Cook, Recipe Developer, Blogger
Twitter @iphouad
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Fabbrica’s Cannoli

There are those who consider Clemenza’s memorable post-hit utterance in The Godfather— “Leave the gun. Take the cannoli”—one of those regrettable moments in popular culture that undermine the image of Italian Americans. But more enlightened types recognized it for great screenwriting—and as an incredible image boost for an already great dessert.

Makes 12 cannoli

4 tsp (20 mL) sugar

1 tbsp (15 mL) shortening

pinch of salt

1 small egg

2 tsp (10 mL) white wine

2 tsp (10 mL) dry marsala

¾ cup (175 mL) all-purpose flour, sifted

FILLING

½ cup (125 mL) buffalo ricotta, drained in cheesecloth for 24 hours

4 tsp (20 mL) fresh goat cheese

2 tbsp (30 mL) 2% milk

3 tbsp (50 mL) icing sugar

3 drops vanilla

pinch of cinnamon

pinch of grated lemon zest

½ cup (125 mL) mascarpone

To Finish

Canola oil for deep-frying

1 egg, lightly beaten

2 cups (500 mL) semi-sweet (52%) coating chocolate, warm (optional)

Icing sugar

Special equipment

Metal cannoli rounds (about 5½ by ½inch/13 by 1 cm)

Combine the sugar, shortening, and salt in a bowl. Work together with a rubber spatula until smooth. Add the egg and combine. Add half the white wine and half the Marsala, follow with half the flour, and mix thoroughly with the spatula. Repeat. Transfer the dough to a work surface and knead until smooth, about 5 minutes. Wrap the dough tightly in plastic wrap and transfer to the refrigerator to rest for at least 3 hours.

Meanwhile, for the filling, in a medium bowl combine the ricotta, goat cheese, and milk; work together with a rubber spatula until smooth. Add the icing sugar, vanilla, cinnamon, and lemon zest, and combine again. Finally, add the mascarpone, and whip with a whisk until the mixture forms peaks. Cover and refrigerate for at least 3 hours.

On a lightly floured surface, roll out the cannoli dough as thinly as possible, as if it were a sheet of pasta. Cut the dough into rectangles about 3 by 5 inches (8 by 13 cm). Stack the rectangles with small sheets of parchment paper in between them until needed (they can be refrigerated or even frozen this way).

Fill a cast-iron skillet to a depth of about ¾ inch (2 cm) with the canola oil and heat it to 375°F (190°C). Working with no more than 6 cannoli tubes at a time, lubricate the tubes with a little more canola oil. Wrap a rectangle of dough around each tube, brushing the inside edge of the overlap with the egg wash so that the dough stays firmly in place. Carefully transfer the tubes to the hot oil and fry, turning, until the shells are brown and crisp, about 45 seconds. Remove to a bed of paper towels to drain. When the tubes are cool, carefully slide off the cannoli. Repeat until you have 12 shells or all the dough is used.

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To finish, if desired, dip one end of the shells in the coating chocolate, and then set aside on a parchment paper – lined baking sheet until set. Transfer the filling to a piping bag and pipe it into both ends of each cannoli until it is filled. Sprinkle the cannoli with icing sugar and serve.

Substitution: You may use a top-quality cow’s milk ricotta in place of the buffalo variety.

Tip: If you have a pasta machine, do not hesitate to use it to roll out this dough—it works brilliantly.

[From: Mark McEwan’s Fabbrica: Great Italian Recipes Made Easy for Home by Mark McEwan. Copyright © General Purpose Entertainment, 2011. Reprinted by permission of Penguin Group (Canada), a Division of Pearson Canada Inc.]

#McEwanAllAccess 2.0

Italian dishes have surprisingly few ingredients. Freshness and quality – or lack thereof – absolutely stand out.

At #McEwanAllAccess Chef Mark McEwan will be showing you his favourites from the Fabbrica kitchen. You’ll see the brand of flour we use, the shape of our tomatoes and other ways we get the best out of our recipes. Then you’ll enjoy some of them!

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Your PERSONALIZED SIGNED COPY of the re-issued Rustic Italian Cookbook (retail value: $30) features some of his favourite plates and the best ways to make them pop!

Rustic Italian Cookbook Cover

If the As, Bs and Cs are held to a high standard, you’ll taste the subtle nuances in the food and you’ll thank yourself – Mark McEwan                    

Will you be one of our invited guests?

Copy, paste and tweet this:

I want to get social with @Chef_MarkMcEwan at #Fabbrica for #McEwanAllAccess

You can also Instagram us a picture of your favourite Italian dish, but don’t forget to use @chefmarkmcewan & #McEwanAllAccess so we can find you.

Space is limited to 30 guests so get in touch soon!

DATE: November 19, 2013

TIME: 7:00PM – 9:00PM

LOCATION: 49 Karl Fraser Rd (located at the Shops at Don Mills)

Event format will be plated and passed dishes cocktail-style with beer and wine.

Check out photos & more from #McEwanAllAccess 1.0.