Marilyn's Manicotti
Source of Recipe
???
List of Ingredients
*Marinara Sauce*
2 pounds tomatoes, peeled, seeded
2 tablespoons olive oil
3 large garlic cloves, chopped
1 6-ounce can tomato paste
5 fresh basil leaves, cut julienne
1 teaspoon salt
*Filling*
1 1/2 cups whole milk ricotta cheese
1 cup freshly grated Romano cheese
2 eggs, beaten to blend
1/4 pound prosciutto, coarsely chopped
2 tablespoons minced fresh Italian parsley
16 Manicotti Crepes
6 ounces mozzarella cheese, cut into 1/4x1/4x3-inch strips
5 fresh basil leaves
Additional freshly grated Romano
*Manicotti Crepes*
Store extra in the freezer for another use.
Makes about 26
3 eggs
1 cup water
1 1/2 cups unbleached all purpose flour
Olive oil
Recipe
*For sauce:*
Chop tomatoes in processor. Heat oil in heavy medium saucepan over
medium
heat. Add garlic and cook until soft (do not brown), about 1 1/2
minutes.
Stir in tomato paste, then tomatoes, basil and salt. Simmer until sauce
thickens, stirring occasionally, about 30 minutes. Set aside.
*For filling:*
Beat ricotta in medium bowl until smooth and creamy. Mix in 1 cup
Romano
cheese, eggs, prosciutto and minced fresh parsley.
*For Crepes:*
Mix eggs and water in blender. Add flour and blend batter until smooth.
Let
stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.
Bring
to room temperature before continuing.)
Heat crepe pan or heavy small skillet over medium-high heat. Brush pan
lightly with olive oil. Remove pan from heat. Stir batter and ladle 2
tablespoons into corner of pan, tilting so batter just coats bottom.
Return
excess batter to bowl. Cook crepe until bottom is set (do not brown),
about
5 seconds. Loosen edges with knife. Turn crepe and cook until second
side is
set (do not brown), about 5 seconds. Repeat with remaining batter,
stirring
occasionally. (Can be prepared ahead. Layer crepes between sheets of
waxed
paper and cool completely. Wrap tightly and refrigerate 3 days or
freeze 1
month. Bring to room temperature before using.)
*For Assembly:*
Preheat oven to 350°F. Spoon 2 1/2 tablespoons filling down center of
crepe.
Place 1 mozzarella strip atop filling. Fold both sides of crepe over
filling. Arrange seam side down in large baking dish. Repeat with
remaining
filling and crepes. (Can be prepared ahead. Cover crepes and sauce
separately and refrigerate 1 day or freeze up to 2 weeks. Bring crepes
to
room temperature before baking. Rewarm sauce over low heat, stirring
occasionally.)
Stir whole basil leaves into sauce. Pour sauce over crepes. Sprinkle
lightly
with additional Romano cheese. Cover tightly with foil. Bake until
heated
through, about 35 minutes.
Serves 8.
Bon Appétit
March 1990
Marilyn B. Leone: Huntington Beach, California
|
Â
Â
Â
|
member logon
