The panel of Emmi Roth USA contest judges were impressed with the flavor and versatility of the recipe, remarking that the application “takes pasta in a whole new direction” and could be served as an appetizer or a savory dessert.
“We received so many fantastic recipes and were inspired by the passion and creativity shown by all of the entrants,” said Regi Hise, director of culinary development at Emmi Roth USA. “Ms. Ausman’s recipe impressed us for its flavor, sophistication and elegance. We’re always looking for innovative ways to feature our cheeses in culinary applications, and manicotti wrapped in phyllo is a creative and delicious concept. The sweet flavors of the brandied fig sauce balance wonderfully with the savory Grand Cru manicotti filling, and the phyllo adds great texture—the recipe was a clear winner.”
Ausman’s first-place finish out of more than 35 entries from across the country earned her $2,000 and registration and lodging accommodations at the National Restaurant Association (NRA) Show, May 17-20, in Chicago. Ausman’s winning recipe will be served at the Emmi Roth USA Cheese 4 Chefs table during the show.
The winning recipe is available on the Emmi Roth Foodservice website. For additional information about Ausman’s culinary pursuits, visit her blog.