Angie, chef and co-owner of Don Angie: "There's nothing more romantic we could do on Valentine's Day than cook a special meal together. This recipe is great for the holiday because it's interactive and fun to do as a team — from making the delicate crepes, to assembling the manicotti, to sharing a delicious meal together!"
Scott, chef and co-owner of Don Angie: "We'll be celebrating Valentine's Day this year in the best way we can imagine — at home as a family with our brand-new baby boy. I love this recipe because it is adapted from one that my mother used to make for me back when I was a little boy."
Semolina Crepe Manicotti
Ingredients
For the Crepes:
1 cup durum flour
1/2 cup 00 flour
3 large eggs
1 1/3 cups whole milk
1/2 stick unsalted butter, melted and cooled
1 teaspoon kosher salt
2 tablespoons finely chopped basil
For the Filling:
2 cups whole-milk ricotta cheese
1/2 cup finely grated Parmigiano-Reggiano cheese
1/2 cup finely grated pecorino cheese (preferably pecorino toscano)
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 large egg
For the Assembly:
1 1/2 cups of your favorite tomato sauce
1/4 cup finely grated pecorino cheese (preferably pecorino toscano)
12 basil leaves, for garnish
Directions
- To make the crepes: In a blender, combine both flours, the eggs, milk, melted butter, and salt, and blend on high until very smooth, about 30 seconds. Transfer the batter to a large bowl and whisk in the chopped basil. The mixture should be thin, just slightly thicker than water. Chill in the refrigerator for at least 30 minutes.
- To make the filling: In a stand mixer fitted with a paddle, mix the ricotta, parmesan, pecorino, salt, pepper, and egg until well combined, about 30 seconds. (This step can also be done by hand with a whisk and a large bowl.) Chill in the refrigerator while you make the crepes.
- Line a plate with parchment or paper towel. Heat an 8 1/2-inch nonstick sauté pan over medium heat. Spray it lightly with nonstick cooking spray and wipe out any extra residue. Gently rewhisk the batter, then, using a ladle or a 1/4 cup dry measure, pour about three tablespoons of batter into the pan and tilt it around to cover the entire surface with the batter — aim for one thin layer. Cook until just set on one side, 30 to 45 seconds, then use a thin spatula (or an offset spatula) to flip and cook the other side until lightly browned, 30 to 45 seconds. Set the crepe aside on the lined plate and repeat with remaining batter, spraying and wiping out the pan each time and stacking the crepes with fresh paper in between. You should get 10 to 14 crepes.
- Preheat the oven to 375°F. Pour half of the tomato sauce into a 9x13-inch baking dish and spread it in an even layer on the bottom. Working with one at a time, place a crepe on a clean work surface. Add about 1/4 cup of the chilled filling in the center and spread it gently with a spoon. Roll the crepe up like a cigar, leaving the ends open, and place it, seam-side down, in the prepared baking dish. Continue stuffing and rolling more crepes, keeping them in a single layer in the baking dish. Pour the remaining sauce on top and sprinkle with the pecorino. Bake until the edges are just golden brown and bubbling, 20 to 25 minutes.
- Let cool for 10 minutes before serving with a spatula to scoop crepes and their sauce out.
