Recipes

Although our greater depth of knowledge and interest is in Italian cuisine, we plan to offer original recipes from families of several of the nations surrounding the Mediterranean basin. Here again, we will reference excellent existing sources whether or not we can improve on them. And so...MANGIA, MANGIA.

Most of the Italian recipes in this section come from the memory and imagination of Chef Sebastian Dechiario, the current guardian of the "passion for the kitchen" ("la passione per la cucina") embodied in our wives, mothers and grandmothers.

GS

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Maryann's Mouth Watering Manicotti

January 8, 2006

The following recipe is offered by Mary Ann Tucchiariello.  Many thanks.


6EGGS
1 1/2 C FLOUR
1 1/2 c WATER
TSP SALT
LOTTSA LOVE     [ makes about 17]

BLEND ALL INGREDIENTS UNTIL SMOOTH.
LET IT STAND AT ROOM TEMP. 1/2 HR. OR MORE.

IN A 7-9 INCH CREPE PAN OR NON STICK FRY PAN, LADLE  THE BATTER
IN A MED. HOT PAN AND SWIRL ALL AROUND TIL THE PAN IS COVERED.
TILT THE PAN OVER THE BOWL OF BATTER TIL ALL THE EXCESS BATTER DRIPS OFF.
RETURN THE PAN TO THE BURNER TIL THE TOP IS DRY. [do not brown]
TURN OUT ONTO PAPER TOWEL TO SOMEWHAT COOL.
STACK THEM 10 AT A TIME WITH SARAN WRAP

STORE IN THE REFRIDGE. NO MOR THAN 2 DAYS.
MORE THAN THAT YOU NEED TO FREEZE THEM.
STACKS OF 10 THAW IN A COUPLE OF HOURS.

DOUBLE THE RECIPE MAKES ABOUT 34 CREPES
FILLING;
4 LBS. RICOTTA
1 SML POLLY O SIZE MOZZERELLA GRATED
FRESH PARSLEY CHOPPED [OPTIONAL]

4X THE RECIPE MAKES ABOUT 60 CREPES
USE 8 LBS RICOTTA
1 LG POLLY O SIZE MOZZERELLA

BAKE THE MANNICOTTI ABOUT 20 MIN. 350 DEGREES
SLICE THE ITALIAN BREAD
POUR THE WINE IT'S A BEAUTIFUL THING

IT DON'T GET MUCH BETTER THAN THIS!!!

LOVE YA, MARYANN

 


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