MANICOTTI LIDIA BASTIANICH RECIPES

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CREPES-STYLE MANICOTTI RECIPE - NYT COOKING



Crepes-Style Manicotti Recipe - NYT Cooking image

For many Italian-American families, in New Jersey and elsewhere, the Thanksgiving smorgasbord doesn’t feel quite right without a little touch of red sauce. So you say: “Manicotti? That doesn’t really go with turkey and stuffing and cranberries.” What, you want to argue about it? Besides, Thanksgiving also represents an American expression of abbondanza, the Italian concept of too-muchness that makes a meal feel epic. Here, courtesy of Reservoir Tavern, which has been serving customers in the Boonton area since 1936, comes a recipe for baked manicotti that uses crepes in place of pasta. Nicola Bevacqua, a member of the family that owns the place, said that his own family digs into this melted-cheese masterwork each holiday, as do the New Jersey locals who drop by to pick it up. The crepes, he assured us, “are light and airy and will leave you plenty of room for the turkey.”

Provided by Jeff Gordinier

Total Time 3 hours

Yield 10 to 12 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
1 large white onion, finely chopped
5 garlic cloves, minced
2 (28-ounce) cans crushed tomatoes
1 (6-ounce) can tomato paste
1/2 teaspoon kosher salt, plus more as needed
1/2 teaspoon black pepper, plus more as needed
1/8 teaspoon sugar
4 fresh basil leaves, minced
8 large eggs
1 1/2 cups all-purpose flour
1 1/8 teaspoon kosher salt
2 tablespoons vegetable oil
2 pounds ricotta
2 cups shredded mozzarella (from about 10 ounces)
1 cup grated Parmesan (from about 2 ounces)
1 tablespoon minced fresh flat-leaf parsley
1/8 teaspoon grated nutmeg
1 cup grated pecorino Romano (from about 2 ounces), plus more for serving

Steps:

  • For the marinara sauce:
  • For the crepes and filling:

Nutrition Facts : @context http//schema.org, Calories 474, UnsaturatedFatContent 12 grams, CarbohydrateContent 30 grams, FatContent 28 grams, FiberContent 4 grams, ProteinContent 28 grams, SaturatedFatContent 14 grams, SodiumContent 874 milligrams, SugarContent 9 grams, TransFatContent 0 grams

CREPES-STYLE MANICOTTI RECIPE - NYT COOKING



Crepes-Style Manicotti Recipe - NYT Cooking image

For many Italian-American families, in New Jersey and elsewhere, the Thanksgiving smorgasbord doesn’t feel quite right without a little touch of red sauce. So you say: “Manicotti? That doesn’t really go with turkey and stuffing and cranberries.” What, you want to argue about it? Besides, Thanksgiving also represents an American expression of abbondanza, the Italian concept of too-muchness that makes a meal feel epic. Here, courtesy of Reservoir Tavern, which has been serving customers in the Boonton area since 1936, comes a recipe for baked manicotti that uses crepes in place of pasta. Nicola Bevacqua, a member of the family that owns the place, said that his own family digs into this melted-cheese masterwork each holiday, as do the New Jersey locals who drop by to pick it up. The crepes, he assured us, “are light and airy and will leave you plenty of room for the turkey.”

Provided by Jeff Gordinier

Total Time 3 hours

Yield 10 to 12 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil
1 large white onion, finely chopped
5 garlic cloves, minced
2 (28-ounce) cans crushed tomatoes
1 (6-ounce) can tomato paste
1/2 teaspoon kosher salt, plus more as needed
1/2 teaspoon black pepper, plus more as needed
1/8 teaspoon sugar
4 fresh basil leaves, minced
8 large eggs
1 1/2 cups all-purpose flour
1 1/8 teaspoon kosher salt
2 tablespoons vegetable oil
2 pounds ricotta
2 cups shredded mozzarella (from about 10 ounces)
1 cup grated Parmesan (from about 2 ounces)
1 tablespoon minced fresh flat-leaf parsley
1/8 teaspoon grated nutmeg
1 cup grated pecorino Romano (from about 2 ounces), plus more for serving

Steps:

  • For the marinara sauce:
  • For the crepes and filling:

Nutrition Facts : @context http//schema.org, Calories 474, UnsaturatedFatContent 12 grams, CarbohydrateContent 30 grams, FatContent 28 grams, FiberContent 4 grams, ProteinContent 28 grams, SaturatedFatContent 14 grams, SodiumContent 874 milligrams, SugarContent 9 grams, TransFatContent 0 grams

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CREPES-STYLE MANICOTTI RECIPE - NYT COOKING
For many Italian-American families, in New Jersey and elsewhere, the Thanksgiving smorgasbord doesn’t feel quite right without a little touch of red sauce. So you say: “Manicotti? That doesn’t really go with turkey and stuffing and cranberries.” What, you want to argue about it? Besides, Thanksgiving also represents an American expression of abbondanza, the Italian concept of too-muchness that makes a meal feel epic. Here, courtesy of Reservoir Tavern, which has been serving customers in the Boonton area since 1936, comes a recipe for baked manicotti that uses crepes in place of pasta. Nicola Bevacqua, a member of the family that owns the place, said that his own family digs into this melted-cheese masterwork each holiday, as do the New Jersey locals who drop by to pick it up. The crepes, he assured us, “are light and airy and will leave you plenty of room for the turkey.”
From cooking.nytimes.com
Reviews 5
Total Time 3 hours
Cuisine italian
Calories 474 per serving
  • For the crepes and filling:
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