Seeing as how we had eaten so much Italian influenced food during Argentina week, it only made sense to follow it up with Italian week. We’ve had our fair share of Italian food so it was difficult to find things we hadn’t eaten. When I’ve had difficulty finding recipes in the past, I’ve turned to friends who have first hand knowledge of the cuisine so this go around, I contacted my friend Kym for some help.
I actually “met” Kym through her husband, Tim, and I “met” Tim through our blogs over ten years ago. Yep, we’re cyber friends! If memory serves me well, Tim and Kym weren’t even engaged when I met him but I think they got engaged shortly after. Regardless, it’s been awesome to see their journey and it’s probably been the same for them watching mine and James’. Now that I think about it, I’ve turned to Kym numerous times for advice on things like planning our wedding, getting things ready for the birth of the girls, and how to survive parenthood. Kym, you have been a fountain of knowledge and I appreciate you so much! Thank you!!!
This manicotti recipe is one Kym uses with a few changes. For the filling she uses two pounds full fat ricotta, half pound shredded mozarella, a half pound pecorino-romano, and two eggs. She also adds oregano and basil to her mixture but did mention that’s not necessary if you’re using a flavored sauce. You can use pre-made tomato sauce but it’s really easy to make your own so I highly recommend it. I always make my own sauce from a can of San Marzano tomatoes (pricier but worth it for the flavor), garlic, S&P, and oregano and basil. If I’m feeling frisky, I add in shredded parmesan. Oh, and she also doesn’t use oil in the crepe batter. She said the key is to make the batter thin enough to where you can put a spoon in it and the batter pours out.
I’d never made crepes before but I made masala dosa (I will never stop bragging about that) and they’re basically one and the same so I wasn’t worried. My batter came out thin just from following the recipe and Kym’s note to not add oil so I was grateful for that. It took a few crepes before I got good at making them a decent round shape but once I did, I was on a roll. The recipe said it makes 24 crepes and it was not wrong, I got exactly 24. Then it was just a matter of filling them and baking them. I will note that the recipe says this will feed eight to ten people but there were only four of us so I halved the recipe for the filling.
So my manicotti didn’t come out looking like the pictures on the recipe but they were still delicious. When I posted on Instagram and FB, I mentioned they looked like enchiladas and Kym said they’re basically Italian enchiladas so yay, I got it right! The girls love tortillas, like LOOOOVE tortillas, so the way I got them to eat the manicotti was by telling them they were stuffed tortillas. I think they each ate half a manicotti and then asked if they could just eat the tortillas; they each ate about three.
These things were filling but they were so good! I thought they would be harder to make but it was actually pretty easy. Yeah making the crepes took some time but whatever, it wasn’t terrible. I had about twelve crepes leftover and I refrigerated them in the hopes of using them for breakfast crepes a couple of days later but that didn’t happen. But just so you know, you can refrigerate them for up to a week and freeze them for up to six months so it’s not a complete waste of food.
Thanks to Kym, the first night of Italian week was amazing! I’m definitely saving this recipe because it’s so easy and it’s way better than using the pre-made shells. Also, I learned how to make crepes.