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August 29, 2014     Post-Gazette
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August 29, 2014
 

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Page 6 POST-GAZETTE, AUGUST 29, 2014 Recipes from the .... Homeland by Vita Orlando Sinopoli  COPYRIGHT, ALL RIGHTS RESERVED BAKED MANICOTTI In Tomato Sauce with Meat 4 eggs 2 tablespoons olive or 2 cups flour vegetable oil 2 cups milk 1 small six-inch cast iron or Pinch of salt a non-stick skillet Practice is needed to be sure the same amount of mixture is poured into skillet for the same size manicottL Break eggs into a bowl and beat eggs. Slowly add remain- ing ingredients one at a time in the bowl. Use an electric mixer on slow speed until it resembles a prepared pancake mlx. Rub inside of cast iron or non-stick skillet with some oil. Heat skillet over burner until it is hot. Remove from heat and with a small ladle, drop about two tablespoons of mix- ture at one end of skillet. Quickly tip skillet to allow batter to spread over the entire bottom. When firm but not browned (about five seconds), remove by lifting round edge with a fork or small spatula. Place in a dish to cool. There should be no need to turn the round over for further cooking. If you do, be sure not to brown the round crepe. Layer eight or ten prepared rounds one on top of the other. Continue making these until all mixture is used. Stir mixture occasionally. FILLING: Pinch of black ground 2 pounds ricotta cheese pepper (optional) 2 beaten eggs 3 tablespoons grated cheese Pinch of salt of choice (optional) In a strainer, remove any excess water from ricotta cheese. Then place in a bowl. Add beaten eggs, salt, pepper and grated cheese of choice if desired. Blend but do not whip with electric mixer. Taking one Manicotti round at a time, place one to two tablespoons of filling in center. Then fold one end of round over the filling. Take opposite end of round and fold over to seal the filling in the stuffed Manicotti. Using prepared tomato sauce, cover bottom of a Mani- cotti baking tray with the sauce. Line bottom of baking tray with rows of stuffed Manicotti {seal side down). Spread tomato sauce over them and then sprinkle grating cheese of choice over sauce. A second layer of Manicotti can be placed over the first layer, or if preferred you can continue the process by using another baking tray. Bake in preheated 400F deree oven for twenty minutes. Check to see if ricotta mixture needs to bake lolger before removing from oven. Ricotta is cooked when you pierce the Manicotti with a toothpick and it comes out clean. Serves six. Manicotti rounds can be frozen. Wrap cooled Manicotti in wax paper in groups of eight or ten. Place in seal-locked plas- tic bags. Wrap each bag in aluminum foil before freezing. To defrost, remove from freezer and then from wTappings. Pre- pare a large serving tray with a clean towel. Cover with wax paper and allow defrosting on the towel before stuffing. DA Discover Italy Without LeavinK Boston? September This Fall You Can/ Get a sense of what it will be like taking classes at the Dante by attending our fall trimester Open House 3, 2014 from 5:30 PM to 7:30 PM Students will be able to: + Speak with teachers and the PLIDA Language Coordinator, Learn about the communicative approach, Test their Italian proficiency, Sign up for the trimester "Fall 2014" Watch videos of our courses New and current students welcomed/ 41 Hampshire Street;, Cambridge, Massachusets www.dantemass.org/htmllschool.html <school@dantemass.org > Tel. 617-301-8354 Eastie Pride v 2014 Started by Councillor Sol La Mattina, Eastie Pride Day continues to be a success in its 26 ta year. It takes place at Piers Park in East Boston every year, provided the weather allows it, and this time it was no different On Saturday, August 16 m, a big crowd of friends and family all gathered to enjoy and cel- ebrate their Eastie Pride with food, drinks, music, dancing and special activi- ties for children. The festi- val featured Angelina Botticelli, Jessica Gordon's Academy of Performing Arts, Latino Performance Band, Zumix Jazz All Stars, and morel (Photo by Rosario Scabin, Ross Photography)