Exclusive Food Catering

Manicotti

Serves  6 to 8 person

For the Crepes

1 cup all-purpose flour

1 cup water

3 large eggs

½ teaspoons salt

Vegetable oil

For the Filling

2 pounds ricotta

4 ounces fresh mozzarella, chopped or shredded

½ cup freshly grated Parmigiano-Reggiano or Pecorino Romano

1 large egg

2 tablespoons chopped fresh flat parsley

Pinch of salt

Freshly ground pepper

Marinara Sauce or Sunday Gravy

½ cup freshly grated Parmigiano-Reggiano or Pecorino Romano

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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 nonstick skillet or omlet pan over medium heat. 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 complete cover the bottom. Pour any excess batter back into the bowl. Cook the crepe for 1 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 side.

Side the cooked crepe onto a plate. Cover with 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 of serving. Cover with plastic wrap and store in the refrigerator until ready to use.

Preheat the oven to 350 F.

To make the filling, srir together all of the ingredients in a large bowl.

Spoon a thin layer of the sauce into a 13x9x2-inch baking dish. Place about ¼ cup of the filling lengthwise down the center of a crepe, roil it up, and place it seam side down in 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.

               Chicken Soup with Orzo

Serves for 6 person

one 4-pound chicken

1 pound chicken backs and wings

2 medium carrots, chopped

2 celery ribs, chopped

2 onions, chopped

6 sprigs flat-leaf parsley

6 whole black peppercorns

salt

8 ounces orzo or small pasta, cooked

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Rinse the chicken and chicken parts well. Set aside the giblets for another use. Place the chicken and chicken parts in a 6-quart pot. Add cold water to cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 30 minutes. Skim off the foam and fat that rises to the surface.

Add the vegetables, parsley, peppercorns, and a little salt. Simmer for 1 ½  hours or until the chicken is tender. Add more water if needed to keep the chicken submerged.

Remove the chicken from the pot; set the pot aside. Discard the skin  and bones and cut the chicken into bite-size pieces. Return the meat to the pot. Reheat gently.

Add the orzo, taste for seasoning, and serve hot.

Recipes:

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