Invio Manoscritti Einaudi Recipes

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MANICOTTI



Manicotti image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 19

1 cup all purpose flour
1 cup water
3 large eggs
1/2 teaspoon salt
4 to 5 tablespoons olive oil
1 pound ricotta
2 large eggs, lightly beaten
1/2 pound mozzarella cheese, diced
1/2 cup freshly grated Parmesan cheese, plus extra for sprinkling
1 tablespoon minced fresh parsley leaves
Salt and pepper
3 to 4 cups Basic Marinara Sauce (recipe follows) or store-bought sauce
2 tablespoons extra-virgin olive oil
8 cloves garlic, smashed
1 onion, minced
2 28-ounce cans crushed tomatoes or whole canned tomatoes, gently crushed with your hands
1 1/2 teaspoons dried oregano, or 1 tablespoon fresh minced oregano
Salt and pepper
Red pepper flakes (optional)

Steps:

  • To make the crepes, in a blender, combine the flour, water, eggs, and salt and blend, scraping down the sides of the bowl, until the batter is smooth. Transfer to a bowl. Heat a 6 to 7-inch skillet over moderately high heat until hot. Brush the skillet with about 1 teaspoon of the olive oil to coat well and heat the oil until hot. Pour 1/4 cup of the batter into the center of the skillet and lift and tilt the pan to coat the bottom with a thin layer. Cook until the batter is set and the underside is golden, about 1 minute more, and invert onto a plate. Make additional crepes with the remaining batter in the same manner. Crepes may be made 1 day ahead. Cover and chill. Freeze for up to 1 month. Defrost in the refrigerator before using.) Preheat the oven to 350 degrees. Lightly oil a large shallow baking dish.
  • To make the filling, in a bowl combine all of the ingredients, except for the sauce.
  • To assemble, lay each crepe on a work surface, attractive side down, spoon 3 tablespoons of the filling down the center, and fold in the edges to enclose the filling. Fill the remaining crepes in the same manner. Spoon 1 to 1 1/2 cups of marinara sauce into the flameproof baking dish in an even layer. Arrange the crepes, seam side down, in the dish and spoon on enough of the remaining sauce to coat the crepes. (The dish may be assembled several hours or 1 day ahead. Cover and chill. Allow longer baking time if refrigerated.) Bake for 15 minutes, or until the crepes are heated through and their edges are slightly crisp. Sprinkle with additional Parmesan to taste and put the crepes under the broiler, about 3 to 4 inches from the heat, for 2 minutes, or until the top is golden.
  • In a deep skillet set over moderate heat, heat the olive oil until hot. Add the garlic and onion and cook, stirring occasionally, until they're pale golden, 5 to 7 minutes. Add the tomatoes, oregano, and salt and pepper to taste, and simmer, stirring occasionally, until the tomatoes have reduced and separated from the oil, 15 to 20 minutes. Add the red pepper to taste, if desired and simmer for 2 minutes more.
  • Yield: makes 4 to 6 servings

MANICOTTI



Manicotti image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 21

Kosher salt
16 manicotti shells
One 32-ounce can San Marzano tomatoes
3 to 4 cloves garlic, grated
1 small onion, grated
1/2 teaspoon sugar
A few leaves fresh basil, torn
A few sprigs fresh parsley, leaves only
A few sprigs fresh thyme, finely chopped
Kosher salt and ground black pepper
Kosher salt and ground black pepper
About 2 tablespoons EVOO
2 cups passata or tomato sauce
One 10-ounce package organic chopped frozen spinach, wrung dry in a kitchen towel
4 cups ricotta
1 1/2 cup grated Parmigiano-Reggiano
Kosher salt and ground black pepper
Kosher salt and ground black pepper
Freshly grated nutmeg
2 eggs, lightly beaten
2 cups shredded mozzarella

Steps:

  • Bring a large pot of water to a boil. Salt the water and cook the manicotti until shy of al dente, 5 to 6 minutes. Drain and cool to handle.
  • For the sauce: Place in a food processor the canned tomatoes, garlic, onion, sugar, basil, parsley, thyme, salt and pepper to taste and the EVOO. Blend until smooth, and then place the sauce in a pot. Stir together with the passata or tomato sauce and simmer 20 minutes.
  • Pour half of the sauce into large baking dish.
  • For the filling: Mix together in a large bowl the spinach, ricotta, half the Parm, salt and pepper to taste and a little nutmeg. Taste to adjust seasonings before adding the eggs. Once the eggs are incorporated, spoon the filling into a large plastic food storage bag and trim the corner. Pipe the filling into the manicotti and put in the baking dish. Cover the casserole with the remaining sauce, Parm and mozzarella. Cover and store for a make-ahead meal.
  • Preheat the oven to 450 degrees F and bake until brown and bubbly, 30 to 35 minutes.

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