Soft As A Cloud Manicotti

We had the phenomenal opportunity

to travel to Italy in 2007 and take a

week long cooking class for our wood burning

Pizza Oven.

There Chef Alessi told us that 

"lasagna should be like a cloud"

and he said American lasagna was like a brick.

Well, this manicotti would be something that

Chef Alessi would love because it is like

a cloud.

This is a recipe I have had from college days

(many many moons ago).

In college, during finals week, when I couldn't stand

to study for another minute, I would head to the

library and read cookbooks.

I had an Italian friend living with me,

Ginger Boschi, and she and I would check 

out Italian cookbooks and made manicotti,

homemade ravioli, gnocchi, etc.

I don't have any idea what cookbook this recipe came from

but I have used it for years and served it at a luncheon

this week.  I will feature the table next week but as

some of the ladies were anxious to get the recipe, I

am posting that right away.

The secret to cloud-like manicotti is using

crepes instead of hard pasta shells.

Now don't leave me a snippy comment saying

that real manicotti uses pasta, I didn't make

up the recipe, but I highly recommend it.

Actually, what is pasta but eggs, flour and water

and this is the same, just more water than normal.

The filling is a lovely combination of ricotta and mozzarella

with a touch of parmesan.  I loved how the mozzarella

melted and created beautiful strings of cheese

as you ate it.

I made a really quick marinara that you are going to

want to try.  It is so fast and the flavor is so much better 

than a jar.

Manicotti Like A Cloud Recipe

Marinara

2 T. olive oil

1 white onion, finely diced

2 cloves garlic

2 - 28 oz cans Italian tomatoes

2 T. sugar

2 tsp. dried basil

1 tsp. salt

1/2 tsp. white pepper (or black)

Heat the olive oil in a large saucepan.  Add the onion and garlic

and saute until translucent.  Add the tomatoes and spices and

stir together.  Bring to a boil and reduce heat and simmer covered

for 20 minutes.  You can simmer longer, for an hour if you have

the time.  It will just enhance the flavor. Adjust seasoning if needed.

Filling

2 lb. ricotta

2 C. grated mozzarella

1/3 C. parmesan

1/4 tsp. white pepper (can use black)

1 tsp. salt

1 tsp. dried basil 

Mix all of the above and set aside.

Crepes

6 eggs, room temperature

1 1/2 C. flour,

1/4 tsp. salt

1 1/2 C. water

Blend all of the above in a blender until smooth.  Let rest

at least half an hour or overnight.  If you rest it overnight,

it will separate, just stir together.

Heat an 8 inch pan and spray with Pam.

Pour in about 3 T. batter and rotate the pan quickly to

spread the batter evenly into a circle.  Cook over medium heat

until the top is dry but the bottom is not brown.  Remove the

crepe from the pan and place on a plate.  Rub a little soft

butter on the top of each one using a paper towel so that

the crepes do not stick together.  Stack them on the plate

as they cool.

Heat the oven to 350 degrees.  

Place a layer of marinara on the bottom of your

baking dish.  

Spoon a couple of tablespoons of filling

down the center of each crepe.  Roll up and place

in the baking dish.  Repeat until the crepes are used

up.  This will make about 16-18 crepes and you might

have a little filling left over depending on how much you

use.  Top the rolled crepes with more marinara.  Sprinkle

additional parmesan and mozzarella on the top and bake

uncovered for 30 minutes.

(I chose to do mine in oval baking dishes and placed two

in each.  You can also make these up ahead and bake later.)

Click here for printable recipe

I will be posting this with

On the Menu Monday

Foodie Friday