Manicotti
Tomato Sauce, Ricotta, Mozzarella, Breadcrumbs
Chef Anthony Siccardi of No Saint | Portland, OR
Adapted by StarChefs | june 2023
INGREDIENTS
Manicotti Crêpe Batter:
Yield: 30 crepes
625 grams eggs
310 grams all-purpose flour
3 grams salt
Manicotti Filling:
Yield: 4 quarts
904 grams eggs
4.52 kilograms drained ricotta
1.808 kilograms aged whole milk low moisture mozzarella
226 grams grated parmesan
113 grams chopped preserved lemon peel
Salt
Ground black pepper
Tomato Sauce:
Yield: 4 quarts
2.9 kilograms grams whole tomatoes
110 grams butter
1 onion, quartered
50 grams garlic
Salt
To Assemble and Serve:
Butter
Olive oil
Breadcrumbs
METHOD
For the Manicotti Crêpe Batter:
In the bowl of a stand mixer fitted with a paddle attachment, mix eggs on high speed for 5 minutes, or until eggs have quadrupled in volume. Add flour and salt and continue mixing until smooth. Slowly steam in 685 grams water, mixing until mixture has fully emulsified. Transfer to an airtight container and refrigerate overnight.
For the Manicotti Filling:
In the bowl of a stand mixer fitted with a paddle attachment, mix eggs, cheeses, and lemon peel until fully incorporated. Season with salt and pepper and set aside.
For the Tomato Sauce:
In a saucepan over low heat, add tomatoes, butter, onion, and garlic. Cook 1½ hours, or until mixture has softened and reduced slightly. Using a slotted spoon, remove onions and discard. Transfer mixture to a Vitamix blender and blend until smooth. Season with salt. Transfer to a saucepan over low heat and keep warm.
To Assemble and Serve:
Heat oven to 325°F. In a sauté pan over medium heat, lightly grease with butter. Pour 2 ounces Manicotti Crêpe Batter, making sure to coat the entire bottom of the pan. Cook 1 minute. Do not flip. Transfer crêpe to a plate and let cool. Repeat process for all remaining Manicotti Crêpe Batter. On a work surface, place 3 ounces Manicotti Filling onto each cooked crêpe, then roll each crêpe into a tube to enclose the Manicotti Filling. Set aside. Spread a thin layer of Tomato Sauce across the bottom of a casserole dish. Carefully arrange all rolled crêpes in the dish then top with additional Tomato Sauce. Cover dish with aluminum foil and bake 40 minutes. Remove from oven and top with mozzarella. Increase oven temperature 425°F. Return dish to the oven and bake until mozzarella has melted. Transfer desired amount of Manicotti to a serving plate. Drizzle with olive oil and top with breadcrumbs.
