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How To make Manicotti (Mamma Leone's)
3 c Sifted all-purpose flour
4 Eggs
4 1/2 ts Cold water
Pinch salt 1 tb Olive oil
3 c Meat sauce
1/4 c Freshly grated Parmesan
Cheese
STUFFING FOR MANICOTTI:
3/4 c Ricotta cheese
3/4 lb Mozarella cheese, diced
3 Eggs, lightly beaten
2 tb Butter
2 tb Freshly grated Parmesan
Cheese 1/2 ts Salt
pn Black pepper Place flour on a pastry board and make a well in the center. Break the eggs into the well and add the water, a little at a time, and the salt. Knead for about 10 minutes. Let stand, covered, for about 1 hour. Cut dough into 4 pieces and roll as thin as you can. Cut into rectangles 4 inches wide by 6 inches long. Place between pieces of waxed paper. You should have about 12 pieces. Cook, half at a time, in 4 quarts salted boiling water with olive oul added. Cook for 5 minutes. Drain and place between 2 towels. Divide stuffing into 12 parts. Place a mound of stuffing on each dough rectangle about 1/3 inch from a long edge. Mound should be about 1/2 inch thick and 1/2 inch wide. Fold dough over twice. Spread a thin layer of the meat sauce on the bottom of a baking pan. Arrange manicotti about 1/4 inch apart in the pan and spoon the rest of the sauce over the top.
Sprinkle a teaspoon of Parmesan cheese over each of the manicotti. Bake in a preheated slow (300 F) oven for 15 to 20 minutes. Drain the ricotta cheese. Combine all of the ingredients and mix well.
How To make Manicotti (Mamma Leone's)'s Videos
Veal Parmigiana/Parmesan: Vitello Parmigiana (e24)
Buon giorno a tutti. In this episode, Nonna Mia, la nonna di tutti (everybody's grandma) shares her personal favourite, veal parmigiana. This is such a versatile dish! Seeking something more special? Serve up the veal parmigiana on a bed of pasta. Wanting a bite on the go, tuck the cutlet into a panino (bun), and presto, you have yourself a delicious portable meal. Favouring a vegetarian option? Simply switch out the veal for eggplant. Or if you are preferring white meat, use chicken or turkey breasts. The same recipe allows you to go in several different but delicious directions.
In this video, Nonna uses veal cutlets. She first dusts them in flour, then dips them in an eggwash and into a mixture of Italian seasoned bread crumbs with a handful of grated parmesan cheese. Once the cutlets are breaded, she pan-fries them in hot canola oil. Nonna tests the heat and gives extra flavour to the oil, but adding several cloves of garlic. This tip is very useful to guide you on the oil's readiness. Since the veal is very thin, just a few minutes on each side and the frying is complete.
Top the cutlets with a lovely homemade Italian tomato sauce (sugo) and sprinkle with parmesan cheese. Bake for about 15 minutes at 350F. Then remove, add grated mozzarella and fresh basil and return to the oven until melted (about 10 minutes).
Buon appetito!
Contact Details:
Mobile: 1 249.877.8822 or via
Email: nonnamiarecipes@gmail.com & josietulipano@gmail.com
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ስለ አይን ጤና አጠባበቅ በእሁድን በኢቢኤስ/Sunday With EBS About Eye Care
S02 E05 Sausage And Spinach Lasagna
We show you how to make a great and easy Sausage and Spinach Lasagna using pasta sheets you can find in the frozen food section of the grocery store.
Featuring the music of IKILLYA with their track Jet Fuel Genetic from their album Recon.
Featured wine is the 2007 Cantina Zaccagnini Montepulciano d'Abruzza.
Recipe will be available at AnodizedChef.com starting this spring.
Originally released October 15, 2011.
Gobi manchurian recipe in Tamil|Restaurant style Gobi manchurian|Indian foods
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Family Food: Using Family Recipes for Family History
As we approach the holidays, it is time to start thinking about how family recipes can help us learn about our family history. Learn how family recipes can be used to bring back memories and encourage family story sharing. Presented by Allison DePrey Singleton.
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Eat with Chef Le Tigre 5 - Veggie Wildin : Shahi Paneer Manicotti
Hey!!!! yes!!!!! This is for all my vegetarian peeps. Enjoy Share and love it baby!!! Join me on Facebook, Instagram and twitter @ chefletigre.
Recipe
Shahi Paneer Sauce
- 700 ml of cream
- ¾ stick of butter
- 1/5 package of paneer
- 10 tomatoes
- 4 onions
- 1 green chilli
- 2 tbsp. of finely chopped ginger
- 2 tbsp. of finely chopped garlic
- 8 cardamom seeds
- 8 cloves
- 2 tbsp. of salt
- 2 tbsp. of paprika
- 1 tbsp. of cumin powder
- 1 tbsp. of coriander powder
- 1 tbsp. of dry fenugreek
- 4 tbsp. of honey
- ½ tbsp. of garam masala
- 100 ml tomato paste
Take a pot and add your better. Melt. Add your cardamom and cloves. Sauté. Add in your garlic and ginger. Sauté for a few minutes until dark golden brown. Add in your roughly chopped onions, tomatoes and green chilies. Let it simmer for about 40 minutes on medium to high heat stirring frequently. Add in your cumin powder, coriander powder, paprika, salt, honey, garam masala, and tomato paste. Let it simmer for 10 minutes. Take the mixture and blend. Once thoroughly blended add back into pot. Add your cream (this amount can be adjusted for your liking the more the merrier) and fenugreek. IT SHOULD BE NICE AND SEXY SMOOOOOOOOOTHHH
Manicotti filling
- 1 bag of spinach
- 475 g of ricotta
- 250 g of cream cheese
- 1 box of manicotti
- 1 green chili
- 1 medium onion
- 4 cloves of garlic
- 100 ml of peas
- 1 tbsp. of garam masala
- 1 tbsp. salt
Ok people. Blanch your spinach in boiling hot water for 2 minutes and drain. Add oil to a pan and throw in you finely chopped, garlic, onion and green chili. Sauté lightly add your peas and spinach. Sauté for a few minutes and add in your salt and graham masala. Remove, let it cool and chop roughly. In a bowl add your spinach mixture, ricotta and cream cheese. MIX TOGETHER.
Assembly
Make a thin layer of sauce in a casserole dish. Fill you manicotti with the spinach mixture and and fill dish. Add another layer of sauce on top. Shred some mozzarella cheese and throw it in the over @ 375 until for 30 to 45 minutes. Enjoy my sweets!!