Scavone Family Cookbook: Manicotti

24 September 2009

Manicotti

This recipe includes either meat sauce or marinara sauce.

12 eggs
2 1/4 c. milk
3 c. flour
1 tsp. salt

Beat all together to form crepe-like batter. Cook on griddle, pouring about 1/4 cup of batter to form a circle. Remove when cooked--do not turn, do not let it brown. Repeat until all are done and let all cool.

FILLING:
3 lb. ricotta
4 eggs, beaten
1 c. grated cheese
1 tbsp. parsley
Salt & pepper
1/2 lb. cubed mozzarella (optional)

Mix all filling ingredients. Place about 1 tbsp. or more in center of each crepe. Fold over. Place side-by-side in baking pan, seam side up. Pour meat sauce or marinara sauce over all. Sprinkle with cheese. Cover with foil.

Bake in 400° oven for 30-40 minutes until filling is cooked.

4 comments:

Somebody Calls Me Nana said...: Thanks for posting this. MMM; September 24, 2009 at 7:16 PM
The Grumpy Old Man said...: We should mention that this makes at least two pans of manicotti, Mom was cooking for a whole bunch of veyhungry people. Of course, there's nothing wrong with leftovers. "It'll make a nice sandwich," as Pops used to say.; September 24, 2009 at 7:40 PM
Somebody Calls Me Nana said...: Anything goes on a sandwich!; September 25, 2009 at 10:08 AM
BimScavone said...: To figure out how much you really have to make you get about 2 crepes (plus maybe an occasional extra) for every 1 egg.; December 22, 2012 at 12:16 PM

Post a Comment

THE WOMEN

The handing down of recipes through the generations is a means of preserving family as an identity. One doesn’t simply produce offspring, one leaves them with the knowledge of who they are, with parts of those who’ve gone before and what they knew of life. In teaching her to cook, a mother teaches her daughter to nurture, to grow her children to be strong and good, and to preserve the tradition of family for them to take as their own.

When a new daughter entered the family, she went to her new mother to learn her husband’s favorite dishes, for to do his job of supporting the household, a man needs nurturing, too. Stella learned from Fanny how to cook for John; Barbara learned from Stella how to cook for Manny. The new daughter combined these skills with her own; thus, the family table was further enriched, and traditions grew.

It is to our lasting good fortune that these women were much more than students. Each was a talented chef. They knew how to follow a recipe and when exact measurements were important. But so much of it was instinctive. Mom would put "this much" salt in the gravy, and pour an amount into her palm. Was it a teaspoon? A tablespoon? It was enough so that the gravy tasted right. They were inventive. What matter if there was little in the refrigerator when times were tough? They could take almost anything and make a meal that more than satisfied hunger and taste. Experiment with the recipes yourself, add your own touches. Mom, Nana and Grandma won’t mind, as long as you enjoy what comes out. In our family tradition, food represents the bounty of the Earth. It is a gift, and our duty not only to use it, but to use it well.

24 September 2009

Manicotti

4 comments:

Benvenuto!

THE RECIPES

Printing Recipes

Manny and Barbara (Valerie) Scavone

Nana Rosie

Nana Stella

Grandma Tressa

Grandma Fanny

THE WOMEN

Visitors to our Cookbook have come from all 50 U.S. states plus these other countries: