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    Classic Manicotti Using Crespelle


    Source of Recipe


    internet

    Classic Manicotti Using Crespelle

    Simply delicious!!! Crespelle makes all the difference in the world in
    this classic baked pasta dish!

    Tomato Sauce

    1/4 cup olive oil
    1 1/2 cups finely chopped onions
    1 celery stalk, chopped (optional)
    4 cloves of garlic, minced
    8 fresh basil leaves, chopped (1/2 teaspoon dried)
    2 28-ounce cans Italian plum tomatoes (crushed)
    1/2 cup water
    1 Tbsp. finely chopped parsley, preferably Italian
    salt and freshly ground pepper to taste

    For the sauce: Heat the olive oil in a large saucepan. Add the onions, celery
    and garlic and saute until the onions are almost translucent. Add the basil and
    stir. Add crushed tomatoes and water simmer for about 20 minutes, stirring
    occasionally and adding parsley near end of cooking time. Set aside. (Note: This
    sauce, like most tomato sauces, freezes well.)

    Manicotti Filling

    10 ounces or about 4 cups fresh spinach, stemmed and finely chopped
    2 cups coarsely grated mozzarella cheese or grated provolone cheese
    1/2 cup freshly grated sharp Parmesan or Romano cheese
    3 pounds of ricotta cheese
    1/4 tsp. nutmeg
    2 eggs
    2 Tbsp. finely chopped parsley (optional)
    salt and freshly ground pepper to taste

    In a large mixing bowl, combine filling ingredients. Preheat oven to 350
    F degrees. Spread a cup or two of sauce over the bottom of a large
    shallow glass baking dish. To assemble: Place a large spoonful or two of
    the filling on each crespelle and roll it up. Place the filled pancakes,
    folded side down, close together in a single layer in the baking pan.
    Cover the crespelle with a generous amount of tomato sauce. Bake for
    about 30 minutes or until the manicottis are piping hot throughout. Heat
    remaining sauce. Serve the crespelle hot from the oven. Pass the tomato
    sauce and experience the difference


    Crespelle - Italian Crepes

    Crespelle or Italian crepes (sometimes called Manicotti pancakes) can be used in
    many wonderful Italian dishes. I use them in baked pasta dishes, soups and
    desserts - they can be rolled, stuffed, stacked or folded. For classic dishes,
    like lasagna, or for manicotti and cannelloni that require stuffing, I far
    prefer to use crespelle rather than the dry pastas available. These pasta dishes
    become so light, tender, creamy and delicious! You will absolutely love the
    difference! This is my basic recipe for Crespelle. They are made using the same
    known method as other cuisine crepes.

    Crespelle Recipe

    4 eggs
    2 cups all-purpose flour
    1 1/4 cup water
    1 cup milk
    1/4 tsp. Salt

    1/4 tsp. Salt
    Vegetable oil or melted butter (about 1/4 cup)
    for cooking
    the crepes

    In mixing bowl, beat eggs with a whisk. Combine milk and water and stir into
    eggs with whisk. Add the flour gradually, while stirring with the whisk. The
    batter should be smooth and fairly thin. Add water if the batter seems thicker
    than heavy cream. Add salt; stir. Set the batter aside to rest for at least 30
    minutes.

    Making the Crepes:
    Heat a 7 or 8-inch crepe pan or small nonstick skillet over medium-high heat.
    Brush lightly with melted butter or oil. Add about 3 tablespoon of batter (I
    use a large ladle and fill it half way) As soon as the batter is in the pan,
    swirl and tilt the pan until the batter coats the bottom of the pan with a thin
    layer. Work quickly doing this so the batter spreads out before it starts to
    cook. Once you get the knack of doing this, the rest should be easy! Cook on
    one side for about 30 seconds or until set, then turn the crepe over using a
    spatula or, what I do is grab it with my finger tips and flip it overcook the
    other side just a few seconds. Crepes are made one at a time, brushing the
    skillet lightly with melted butter before each is made. Slide out of pan, onto a
    plate and stack with wax paper between them if they stick. And don't worry if
    you have to throw out the first two or three crepes before you get them right.
    Crespelle can be made one or two days in advance and refrigerated, or frozen and
    kept for weeks. I always like to have some available and ready to use.
    This recipe makes about 30 - 40 crepes.


 

 

 


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