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![]() ![]() ![]() MANICOTTI Baked Ricotta-Filled Crepes with Tomato Sauce Serves 6 Ingredients: For Crespelle: 1 cup flour 1/2 cup milk 2 tablespoons Parmigiano-Reggiano Rind of one lemon, grated Salt to taste Unsalted butter or vegetable oil spray to fry the crepes In a blender, process the eggs, salt, flour, Parmigiano-Reggiano, milk and lemon rind until smooth. Heat an 8-inch nonstick omelet pan, line with butter or spray, and add 2 1/2 tablespoons of batter, swirling the pan to coat. Cook the crepe until the top is dry, about I minute, then flip it and cook about 30 seconds over medium heat. The crepes should be golden but not brown. Transfer cooked crepes to a plate and continue until finished. For Filling: 2 cups of ricotta cheese (set overnight in a sieve to dry) 1 cup of cubed (1/4 inches) mozzarella fior di latte 2 eggs 1 cup grated Parmigiano-Reggiano White pepper to taste Pinch of freshly grated nutmeg 1/2 cup chopped Italian parsley 3 cups of tomato sauce In a large bowl, whisk the eggs with salt, ricotta, mozzarella, half of the Parmigiano-Reggiano, parsley and nutmeg, blending well. On a clean, dry work surface, arrange the crespelle. Spoon 3 full tablespoons of the filling along one end and roll loosely. Preheat oven to 425 degrees F. Coat the bottom of a 16x8 baking pan with I cup of tomato sauce. Arrange the crespelle over the sauce. Spoon the remaining sauce on top and sprinkle with the rest of the Parmigiano-Reggiano. Bake for 20 minutes covered with aluminum foil, then uncover and bake an additional 25 minutes until golden. home | about lidia | tv show | books | restaurants | food products | shopping travel | recipes | what's new | where's lidia | special events | contact us copyright © 2000 Felidia Inc. designed by winters ripp design |
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