| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
Italian |
March 1990 |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Tomatoes, peeled seeded |
| 2 |
T |
Olive oil |
| 3 |
|
Garlic cloves, chopped |
| 1 |
|
6 ounce can tomato paste |
| 5 |
|
Fresh basil leaves, cut |
|
|
julienne |
| 1 |
t |
Salt |
| 1 1/2 |
c |
Whole milk ricotta cheese |
| 1 |
c |
Freshly grated Romano cheese |
| 2 |
|
Eggs, beaten to blend |
| 1/4 |
lb |
Prosciutto, coarsely chopped |
| 2 |
T |
Minced fresh Italian parsley |
| 16 |
|
Manicotti Crepes |
| 6 |
oz |
Mozzarella cheese, cut into |
|
|
1/4×1/4×3-inch |
|
|
strips |
| 5 |
|
Fresh basil leaves |
|
|
Additional freshly grated |
|
|
Romano |
|
|
Store extra in the freezer |
|
|
for another |
|
|
use. |
|
|
Makes about 26 |
| 3 |
|
Eggs |
| 1 |
c |
Water |
| 1 1/2 |
c |
Unbleached all purpose flour |
|
|
Olive oil |
INSTRUCTIONS
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 350F. 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 Appetit March
1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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