Fresh Made Manicotti Or Cannelloni Crepes Shells Food

FRESH-MADE MANICOTTI OR CANNELLONI CREPES SHELLS

Steps:

• Mix all ingredients together in a bowl, blending and stirring until you have a smooth batter.
• Place a small 13 cm (or 6 inch) dry non-stick skillet over moderate heat.
• Ladle out 1/4 cup batter into the heated pan, and swirl to cover the bottom.
• The crepe should set almost instantly.
• As soon as the edges begin to dry and pull away from the pan, remove the crepe (this can be done with the fingers) and turn it over allowing the other side to cook quickly.
• This should only take seconds.
• See description above for filling your crepe.

MANICOTTI SHELLS

Steps:

• Mix together: flour, water, eggs and salt to make a thin, smooth batter. Pour about 1/4 cup batter onto lightly greased griddle. Cook until top forms film.

CANNELLONI

Steps:

• MEAT FILLING: Heat oil in a medium saucepan, add the onion and garlic, cook until tender.
• Add meat and cook until browned.
• Add oregano, basil, 2 tsp tomato paste, and cook uncovered for 10 to 15 minutes, stirring.
• Add chopped spinach and combine.
• Combine egg and cream, stir into meat mixture and season. Set aside.
• TOMATO SAUCE: Heat oil in the pan, add the onion and garlic, cook until tender.
• Add the puréed tomatoes, tomato paste, seasonings and simmer for 10 minutes, covered. Remove from heat and set aside.
• BÉCHAMEL SAUCE: Place sliced onion and peppercorns in the milk, bring slowly to the boil, remove from heat and let stand for 5 minutes.
• Melt butter in a saucepan, add the flour first made into a thin paste (roux) to the saucepan.
• Strain the milk, discarding the onions and peppercorn, and slowly add to the saucepan whisking until it thickens, then add the cream and season to taste with salt and pepper -- set aside.
• ASSEMBLY (Once cooled): Cook the pasta according to package directions, then plunge into cold water to stop the cooking. Drain. Stuff the cooled meat mixture into the tubes - using either a small spoon or clean hands. I find it easy using disposable gloves. to fill them.
• Spread 3 tablespoons of the tomato sauce over the base of a large shallow dish, then arrange the filled cannelloni side-by-side over the sauce.
• Spoon the Béchamel Sauce over the cannelloni and then cover with the tomato sauce.
• Sprinkle the grated cheeses evenly on top and bake uncovered at 350ºF/175ºC for 30-35 minutes.
• Serve with Salads, Crusty bread and a nice glass of red wine.

HOMEMADE MANICOTTI

Steps:

• Place flour in a bowl; whisk in milk, eggs and salt until smooth. Heat a lightly greased 8-in. skillet; pour about 2 tablespoons batter into center of skillet. Spread into a 5-in. circle. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making 18 crepes. Stack crepes with waxed paper in between; set aside. , For filling, combine cheeses, egg and parsley. Spoon 3-4 tablespoons down the center of each crepe; roll up. Pour half of the spaghetti sauce into an ungreased 13x9-in. baking dish. Place crepes, seam side down, over sauce; pour remaining sauce over top. , Cover and bake at 350° for 20 minutes. Uncover and bake 20 minutes longer or until heated through. Sprinkle with Romano cheese if desired.

FRESH MANICOTTI SHELLS

Steps:

• Stir milk gradually with flour, until smooth.
• Add, stirring constantly, the beaten egg, to which the salt has been added.
• For each shell/crepe, brush a six inch teflon coated fry pan with oil or butter.
• Pour 1/4 cup of the batter in the bottom of pan, tilting back and forth so it spreads evenly.
• Cook slowly until just set, do not brown.
• When set on one side, turn over and let other side set.
• Slide off pan and onto plate to cool slightly.
• Repeat until all of the batter is used.
• Place 2 TBS of your cheese filling into the center of the crepe/shell, bringing sides over so they overlap to hold filling inches.
• Arrange side by side in baking pan with your favorite sauce, topped with shredded cheese.
• Bake at 400* for about 20 minutes.

HOMEMADE CREPE-STYLE MANICOTTI

Steps:

• For the sauce: Combine the canned tomatoes in a large bowl, reserving the cans. Crush the tomatoes with your hands. Put the olive oil and garlic in a medium saucepan and cook over medium heat, stirring frequently, until the garlic is translucent and fragrant, about 2 minutes. Add the red pepper flakes and cook, stirring, until warm, about 30 seconds, then add the tomatoes. Fill each reserved can halfway with water, swish to collect any remaining tomato juice and add to the pan. Bring to a simmer and cook, stirring occasionally, until thickened, about 35 minutes. Stir in the whole basil sprigs, season with salt and black pepper and remove from the heat. You should have about 6 cups of sauce.
• For the crepes: Puree the eggs, flour, milk, water and 1 teaspoon salt in a blender until smooth. Let rest at room temperature for 30 minutes.
• Heat an 8-inch stainless steel skillet over medium-low heat (see Cook's Note). Pour 1/4 cup of the batter off center into the pan with a ladle or measuring cup, then swirl to coat the bottom. Cook until the crepe looks dry and pulls away from the sides of the pan, 1 to 2 minutes per side. The crepes should not take on any color. (It usually takes one or two tries to get it right so adjust the heat as needed.) Transfer the crepe to a plate. Continue cooking the crepes with the remaining batter, stacking them on the plate when they are done. You should have about 16 good crepes. At this point the crepes can be wrapped tightly and stored on the plate in the refrigerator up to 1 day.
• For the filling: Combine the ricotta, mozzarella, Parmigiano, Pecorino, parsley, nutmeg, 1 teaspoon salt and 3/4 teaspoon pepper.
• To assemble, preheat the oven to 375F. Cover the bottom of each of two 9-by-13-inch baking dishes with 1 1/2 cups sauce (it is fine to also add the basil sprigs to the bottom of the dish if you like). Divide the filling among the crepes (about 1/4 cup each) and spread it in a line down the center of each crepe. Roll the crepes into cylinders (leaving the ends open) and fit them snugly in the baking dishes, seam-side down. Spoon 1 cup of the sauce in a line down the center of each baking dish (it will only partially cover the crepes). The manicotti can be assembled up to this point, covered tightly and refrigerated overnight; remove the covering before baking.
• Cover the baking dishes with lids or aluminum foil and bake until the filling is heated through and the sauce is bubbling, 20 to 25 minutes. Remove the cover, sprinkle with some Parmigiano and continue to bake until the cheese is melted and the edges are light brown, 5 to 10 minutes more. Heat the remaining sauce in a small saucepan or the microwave and serve alongside the manicotti.

MANICOTTI

Steps:

• To make the crepes: in a large bowl, whisk together the ingredients until smooth.
• Cover and refrigerate for at least 30 minutes.
• Heat a 6 inch skillet over medium het.
• Brush the pan lightly with oil.
• Holding the pan in one hand, spoon in about 1/3 cup of the crepe batter and immediately rotate and tilt the pan to completely cover the bottom.
• Pour any excess batter back into the bowl.
• Cook the crepe for one minute, or until the edges turn brown and begin to lift away from the pan.
• With your fingers, flip the crepe over, and cook for 30 seconds more, or until spotted with brown on the other side.
• Slide the cooked crepe onto a plate.
• Cover with a piece of wax paper.
• Repeat with the remaining batter, stacking the crepes and separating each one with a piece of wax paper (The crepes can be made up to 2 days ahead. Cover with plastic wrap and store in the fridge until ready to use).
• Turn the oven to 350.
• To make the filling: stir all the filling ingredients together in a large bowl.
• Then, to assemble: Spoon a thin layer of the marinara sauce into a 13x9x2 inch baking dish.
• Place about 1/4 cup of the filling lengthwise down the center of a crepe, roll it up, and place it seam side down in the dish.
• Continue with the remaining crepes and filling, placing them close together.
• Spoon on the remaining sauce.
• Sprinkle with the cheese.
• Bake for 30 to 45 minutes, or until the sauce is bubbling and the manicotti are heated through.
• Serve hot.

MANICOTTI

Steps:

• Brown beef and garlic; drain.
• Mix next 4 ingredients; stir in beef.
• Fill each manicotti with about 1/4 cup of cheese and meat mixture.
• Place in a baking dish; cover with sauvce.
• Sprinkle with oregano and parmesan cheese.
• Cover with foil.
• Bake at 350° for 25 minutes.
• Remove foil and bake 10 more minutes.