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Coppola's Manicotti


3 cups water
9 extra large eggs
pinch salt
3 cups sifted unbleahed flour
3 pounds. ricotta cheese
3 Tablespoons parsely
handful of grated parmesan cheese
1/2- 3/4 grated fresh mozzarella
Italian tomato or meat sauce

To make batter:
Mix water, 6 eggs, and salt. Beat until foamy. Beat in flour. Let rest for 30 minutes. Using 1/4 cup batter per shell, cook batter in 6 inch cast iron skillet (spray skillet with PAM every so often, as necessary, but skillet can be left reasonably dry). Cook like crepes.

To make filling:
Mix remaining ingredients thoroughly. Fill cooked shells. Layer sauce. Lay filled shells seam side down on sauce. Layer sauce above. Makes 28.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.