Monday, May 17, 2010


So.....I'm headed to North Carolina this week to see my Aunt Chris and Uncle Ronnie. He's from there, she's a transplant...and we get along great, considering we speak different languages:

Me: ungonna bring a tray uh my homemade mon-a-got. Jeet dat?
UR: Wha?
Me: mon-a-got
UR: ah toe jew, know-men, ah don't git ya
Me: tubes filled with cheese
UR: oh....manny-cottee?

I was introduced to their friends once, who asked whether I was a yankee, or a damned yankee. I asked the difference...they asked "are ya movin' here?" I told them no...they smiled and said "well then, you're just a yankee".

Anyway....they are the greatest, and I can't wait to see aunt is the most excellent cook, and I generally eat them out of house & home...which is why I'm bringing them them some homemade manicotti.

3/4 cup flour
3/4 cup milk
1 tbl melted butter
2 eggs
mix the above, and using a small non-stick pan, add about 2 tbls of the batter, cook, flip, set aside.

Ricotta Mixture:
1 lb ricotta
1/2 lb shredded mozzarella
1/2 cup Parmesan (Locatelli brand, of course)
2 tbl shredded fresh basil
1 egg
Mix well.

My twist on the standard: instead of making a tube with all the cheese in the middle, I cover the shell thinly (1/4 inch) with cheese and roll it up...which gives it the same taste with less cheese. Lastly, place them in a pan coated with marinara sauce. Cover all with marinara, and bake at 350 for about an hour. And then pig out.


  1. Norman . . .Now I don't recall who told me this but I know the woman was Italian . . .she told me to use nutmeg in the manicotti and lemon zest in stuffed shells. I have made the stuffed shells and the zest is delicious. My family LOVES them . . .although now I'm going to try making them with . .well you know what . . Meyer Lemon Olive Oil from Roberto's and Leonardo's! I'll bet it'll be O*M*O*!! I'll let you know!

  2. You've taught me something. I had no idea that fresh manicotti was actually more like a crepe or pancake than a pasta.

  3. Everyone has their twist on the recipe, Jackie...let me know how the lemon oil works!

    Vonda, fresh style with crepes are lighter than macaroni....which is the reason my brother & I as kids would have contests to see how many we could eat...I don't remember the exact number but I know it was over a dozen!