GINNY’S PAPA’S CREPE MANICOTTI

Ginny Flaherty, once Giuffre,
Like old times, came over to play.

She and I and Tricia Dunn,
In the kitchen, so much fun!

Grammar school our old playground,
Through the years new interests found.

Ginny’s a handsome farmer’s wife,
Who really knows how to wield her knife.

Though you could not call her tall,
Short on brains? No, not at all!

Loves to dance and wear tights,
And drink her wine with evening bites.

Do not dare to offer milk,
Her people are not of that ilk.

Sicilian pride her blood contains,
Love of food runs through her veins.

Fruit and veggie close at hand,
Grown abundant on her land.

So that day she came to cook,
She brought along a tattered book.

Pages marked with yellowed card,
She held in very high regard.

A gift from Carlo, so very dear,
“From Papa to Ginny,” he’ll always be near.

The smells in my kitchen a potpourri,
As she deftly prepared Papa’s Manicotti.

Sauce Pomodoro, spicy and rich,
Whipped it up without a glitch.

Creamy filling of spinach and cheese,
She made it seem like such a breeze.

No traditional pasta plate,
A delicate crepe she must create.

This fragile shell stuffed and sauced,
Into the oven it was tossed.

I took one bite and oh what flavor!
This recipe truly one to savour.

Papa would be so impressed,
To this fact I could attest.

Not only is she friend so fine,
Ginny is a cook divine!

POMODORO SAUCE

5 cloves garlic, pressed

3 12 oz. can diced or chopped Roma tomatoes

2 cups basil, chopped                        

32 oz. chicken broth

2 cups red wine, preferably cabernet

2 carrots

sea salt to taste

coarse ground pepper to taste

2 T. extra virgin olive oil

Sautee pressed garlic in olive oil to soften, about 3 minutes. Add tomatoes, chicken broth, wine, salt and pepper. Add carrots, cut in half to soak up acid of tomatoes. Bring to a boil and continue boiling for 1 minutes. Reduce heat to simmer and cook uncovered for 2 hours. If carrots still intact, remove them when done cooking sauce.

MANICOTTI FILLING

1 cup Ricotta

1 cup spinach, cooked

1/2 cup fresh paesley

2 egg yolks

1 cup Parmesan cheese

1/2 lb. shredded Mozzarella cheese (processed, not fresh)

handful basil

pinch nutmeg

sea salt to taste

coarse ground pepper to taste

Mix all ingredients together in a mixing bowl. Set aside. This is one dish where processed Mozzarella works better than fresh.

CREPES

2 cups flour

3 eggs

2 1/2 cups milk

2 T. oil

pinch of regular salt

In a mixer, add eggs, milk, oil and salt. Blend together while slowly adding flour. Chill for 2 hours.

Using a napkin or towel dipped in olive oil, lightly coat the bottom of a small crepe pan. Fill a 1/8 measuring cup with crepe batter and drop it in the center of the crepe pan, gently swirling it until it stops running. Let cook for about a minute, then check the edges with the tines of a fork. When they lift off the sides of the pan easily, and the center of the crepe looks dry, gently lift the crepe out of the pan. Makes about 20 small crepes.

Stuffing and Baking the Crepe Manicotti

Preheat oven to 425 degrees. Stuff each crepe with 1 heaping T. of the filling, flattening it out on the crepe. Gently roll them so the fold is at the bottom. In 2 13×9 baking trays, ladle 1/2 inch layer of tomato sauce. Line filled crepes on top of the sauce, fold side down. Ladle more sauce over the crepes. About 10 crepes per tray. Place in oven and cook for 15-20 minutes. Take out and let set for 10 minutes. Sprinkle with parmesan cheese and serve.