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Crespelle Manicotti with Ricotta Filling


Ingredients:

For the filling:

· 1 # fresh ricotta

· 1 ½ C. mozzarella, shredded + 1 C. for topping

· 4 T. parsley, chopped

· 4 T. basil, chiffonade

· 4 T. parmesan, fresh grated + ½ C. for topping

· 1 egg

· Salt and pepper

· Fresh grated nutmeg, pinch or 2

· ½ lemon, zested

· --

· 16 crespelle, recipe follows

· 1 recipe pomodoro sauce


Preparation

1. Prepare the crespelle and place on a plate. Cover loosely with a kitchen towel and set aside.

2. Prepare the Pomodoro sauce and keep warm.

3. Make the filling by combine the ricotta, mozzarella, parsley, basil, parmesan, egg, salt and pepper, nutmeg, and lemon zest in a bowl. Combine well.

4. Divide the filling equally between the 16 crespelle, roll up and place in a greased baking dish, seam side down, spoon the pomodoro sauce over the top of the manicotti making sure to cover all of the exposed edges (or they will get very crispy and possibly burn), top with the reserved mozzarella and parmesan cheeses, and place in a preheated 350 degrees oven for about 30 minutes or until the manicotti and hot and the cheese is melted and bubbly and brown.


For the Crespelle

Ingredients:

· 2 C. milk

· 4 eggs

· 1 2/3 C. flour

· ½ tsp. salt

· 4 T. unsalted butter, melted

Preparation

1. Mix the milk and the eggs; whisk well.

2. Sift the flour and salt into a bowl. Add the milk egg mixture and whisk well combine, ensuring there are no lumps. Stir in the melted butter – do not overwork.

3. If batter has lumps, strain the lumps out.

4. Refrigerate batter for a minimum of 30 minutes.

5. Heat a pan over medium low heat. Add 1 tsp melted butter and ladle a bit of batter into the pan, swirl to cover the bottom of the pan and cook until set. Flip over and cook the other side until the crespelle is no longer runny. Set aside to a plate with 1 piece of paper towel in between. When all 16 crespelle are made, cover loosely with a kitchen towel and set aside.


For the Pomodoro Sauce

Ingredients:

· ¼ cup extra virgin olive oil

· 4 stems fresh Italian flat leaf parsley

· 4 stems fresh oregano

· 2 stems fresh rosemary

· 2 stems fresh basil, plus 2 more stems for garnish

· ½ yellow onion, diced

· 3 cloves garlic, pressed or minced

· 1-28 ounce can San Marzano tomatoes

· Kosher salt and freshly ground black pepper

· Pinch of red pepper flakes

Method:

1. Add ¼ cup olive oil to a 10-inch high sided sauté pan or a saucepan over medium heat. Add the parsley, oregano, rosemary and 2 stems of basil and cook for about 5 minutes or until the herbs become crisp. Remove the herbs and discard then add the onion and garlic to the oil, lowering the heat if needed so the onions cook gently and don't brown. Cook until the onions are transparent, about 5-7 minutes, then crush the tomatoes with your hand and add to the pan with juice. Season with kosher salt, freshly ground black pepper and red pepper flakes and simmer for 15-20 minutes or until the sauce reduces and thicken, stirring occasionally.

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