SPINACH MANICOTTI WITH SALSA CRUDA
(serves eight)
INGREDIENTS
1 CUP UNBLEACHED FLOUR
1 CUP FINE SEMOLINA FLOUR
2 EGGS
2 TSP. SALT
SPINACH WATER (see directions)
WATER
Filling:
3 LBS. RICOTTA
1 LB. SPINACH
1 CUP GRATED ROMANO CHEESE
3 EGG YOLKS
1 TSP. NUTMEG
SALT AND FRESH GROUND BLACK PEPPER TO TASTE
Salsa Cruda:
10 LARGE EXTRA RIPE TOMATOES (14 if plum tomatoes)SKINS REMOVED
8 CLOVES GARLIC (sliced in wafers)
OLIVE OIL (half cup)
SALT AND PINCH OF RED PEPPER FLAKES
ITALIAN PARSLEY (one bunch)
1. In a food processor chop spinach extra fine , place chopped spinach in a
clean cotton cloth , gather up all sides of the cloth and squeeze as much liquid from the spinach as possible. Save liquid in a mixing bowl.
2. Add to mixing bowl with spinach water flour , semolina , eggs , salt and
enough water to make a thin batter, beat to the consistency of extra heavy cream.
3. Heat a shallow sided skillet , omelet pan or crepe pan and lightly coat
it with olive oil or any good cooking oil .
4. Using a 2 oz. ladle pour batter in center of pan and with a tilting ,
swirling motion coat entire bottom of pan with batter cook crepe (manicotti) on one side then flip it over and cook about 40 seconds on other side.
Remove from pan and lay on paper towels.
5. In a mixing bowl mix chopped spinach , ricotta , egg yolks , romano
cheese and seasoning.
6. Spoon filling onto crepes and roll them about 1.5 inch and set aside.
7. In a food processor puree tomatoes, parsley , salt and pepper then pour
in a bowl .
8. Heat a skillet, add oil and sauté garlic wafers till golden. Add to
tomato mixture .
9. In a large roasting pan spoon enough salsa cruda to cover the bottom.
Place manicotti in pan spacing them about 1.5 inches apart. Then spoon more sauce to lightly cover the them. Cover the roasting pan tightly with aluminum foil and bake at 375° for 30 minutes.
Uncover and serve .