Right about now, you’re probably asking “what is Man N’ Goat” and “how could it possibly be legal within the scope of the Geneva Convention”.
While it might sound like some Island of Dr. Moreau monster, it is something far more delicious and slightly less French.
Because Dr. Moreau was a french guy…and this recipe includes crepes…which are French.
Hoooookay….We’re making Manicotti today folks, so put on your berets and your dago tees and let’s get to getting.
As you may remember from Christmas with Mama G: Pert Deux, Manicotti is something I’ve eaten for the holidays. This definitely ranks high for me on my list of favorite dishes and it is surprisingly simple.
Ok, first…make gravy. Italian Gravy. Which is also called…tomato sauce.
You may remember this gravy from such recipes as Mess Hall Diaries: Comfort Food Sausage Mushroom Ragu and pretty much every Italian dish that requires sauce.
It cooks the same way as always. Put the tomatoes in with all the spices (Basil, Parsley, Oregano and Garlic) cook for a bit before adding your wine, salt and pepper to taste and then just let it go.
Since the Manicotti will bake in the sauce it’s important the flavors are there so make sure you spend the time on it.
It’s really simple. Mix the ricotta, parsley, eggs, and parmesan cheese into a bowl. Add salt and pepper and taste it. There’s egg in it…but that’s ok.
I promise you won’t die. But I’m not a doctor so what do I know.
Ok, put that in the fridge and let it CHIILLLLLLLL!
The crepes are pretty easy to make. But I do not have a picture of the bowl before making them. Partly because I forgot and partly because my mom and I have never failed to “discuss” the best way to make them.
If you’ve made crepes before then you’re all set. If you haven’t…prepared to get annoyed.
Combine the flour and hot water and eggs in a bowl and mix it till it’s fully combined. It’ll look like a very “thin” pancake batter if it’s correct. You can always add more water if needed.
On a hot well-oiled griddle spoon half ladles of the batter and use the bottom of the ladle to thin them out. Not too thin…but just thin enough…which as you can imagine is the annoying part.
Flip and place on a cookie sheet covered with a dishtowel. Don’t ask me why a dishtowel, that’s just how my mom does it. And I’m not about to argue with her.
Putting it all together:
Ok, now the easy part. Putting it all together.
Spoon the ricotta (3 tablespoons) into the crepes and roll them up. Place them in a baking dish and cover with your sauce and as much as parmesan cheese as you’d like. Cover with foil and bake in an oven at 350 degrees for 45 minutes and you’re ready to eat.
If you’ve done it right, then it’ll look like this!
I hope you enjoy it as much as I do!
Non-Holiday food coming soon and as always, let me know if there’s anything you want me to make and I’ll be happy to give it a shot.
5 pounds Ricotta, well drained
1 cup grated parmesan
1 tsp salt
1/2 tsp pepper
1/2 cup of parsley
1 cup sifted flour
1 cup hot water
1/4 tsp salt