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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
(click here for details)


From: Mary Ann Fennimore, Coral Springs, FL
Primary category: Entrees


1 c flour
1/2 c water
1/2 c milk
1/4 tsp salt
4 eggs
1 lb ricotta
1 egg salt and pepper
Parsley (chopped)
Romano cheese
Mozzarella (cut into thin strips)
Tomato sauce


Blend first five ingredients together until smooth. Set the burner to medium/low. Grease an 8" nonstick fry pan or crepe maker lightly and pour in just enough batter to make a thin pancake. Swirl around to spread batter evenly.

When the center is firm, lift by the edge and turn to cook on the second side for a few seconds. The pancakes will not be brown. They are just barely cooked. Stack on a plate and refrigerate until ready to fill.

Mix ricotta, egg, salt, pepper and parsley together. Spread a heaping tablespoon of ricotta mixture in the center of a pancake. Place two or three thin strips of mozzarella on top, sprinkle with romano cheese and roll up forming a tube.

Spread tomato sauce on the bottom of a 13" x 9" baking dish. Fill the pan with the rolled up manicotti, pour more sauce on top, sprinkle with romano and bake at 350° for about 25 minutes. Makes approximately 12-15, depending on how good you are with the frying pan.


Manicotti - NOTES

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Manicotti - REVIEWS



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