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Manicotti |
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written
by Jennifer Lee / 07.04.2004 |
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Recipe Name |
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Manicotti with cheese filling
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Category |
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Primo or secondo pasta dish
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Ingredients |
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Crepes:
4 eggs, 2 cup water, 1 tsp. salt, 2 cup flour, Oil
Filling:
2 lbs. ricotta cheese, 8 oz. shredded mozzarella, 2 tsp. parsley, 1 large egg, 3/4 cup grated romano cheese, 1 jar of sauce, Salt & pepper to taste
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Instructions |
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Preparation
Crepes: Whisk together eggs & water. Add flour & salt and continue to whisk until all of the lumps are gone. Heat a 6-7" nonstick skillet. lightly brush the skillet with oil. Pour a gravy size spoon of batter into the skillet. Cook each side until lightly brown. Place the crepe onto a dish. Repeat the process until all of the batter is done. Make sure to place a piece of wax paper between each crepe. Wrap crepes in foil and set aside.
Filling: Preheat oven to 350 degrees. Mix ricotta, mozzarella, parsley, egg & 1/2 cup of romano cheese together. Add salt & pepper to taste.
Coat a thin layer of sauce in a baking dish. Take a crepe and spoon the filling into the center. Roll up the crepe and place it in the dish. Continue until all the crepes are finished. Cover with the remaining sauce & sprinkle the remaining 1/4 cup of romano cheese on top. Bake for 30-45 minutes.
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Story |
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I learned this recipe by searching online for authentic Italian recipes. Several pages appeared but I chose one that had a very wide selection of recipes, sorted into categories such as antipasto, dessert, pasta, or fish. Manicotti was listed as one of the first pastas in the pastas section, and I chose this recipe because I have enjoyed great manicotti in Seattle and was curious how the true Italians make it. This recipe also interested me because it detailed how to make the crepe for the manicotti, which is one reason why I recommend this recipe. It does not involve any rare ingredientes and it makes the entire pasta from scratch, except for the pasta sauce, which can be cooked in the method taught by Bill. It also provides a template for making the pasta crepe that could be applied to other types of pasta. Variations in the filling also provide great flexibility and I thought this would be convenient for those wanting to explore more adventurous cooking options.
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