Pulled Pork Manicotti

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Pulled Pork Manicotti: Irresistible fusion of Italian and American !

 Pulled Pork Manicotti: Irresistible fusion of Italian and American !
My grandmother would probably say everything is turned upside down nowadays. I would agree with her to a certain degree. Frugal food made in those day is now celebrated as delicacy and this is one of such a meals. I can see her typical nod ( meaning „ where have you seen that, piccola“ ) but still, I have modified manicotti ( little sleeves ) my way.

On Friday night , I made savoury crepes to fill and bake the other day: one dish only. The other one is to be frozen.
Here you can see the way crepes look like just after the last one was added to the plate:

 Pulled Pork Manicotti: Irresistible fusion of Italian and American !
You can prepare manicotti by stuffing raw pasta tubes or even boiled ones but I gave up this version several years ago.
Needless to say, my grandmother made all sorts of pasta at home and air dried them in the pantry, whenever she had few extra eggs to spend.
Pulled Pork Manicotti with Ricotta, mozzarella, some Parmesan, basil and tomato salsa is my contribution to Italian ways modified to today’s habits.

 Pulled Pork Manicotti: Irresistible fusion of Italian and American !

Now, there is an ingredient for crepes that makes them airy and is available everywhere: mineral / sparkling water. Once done, crepes are not greasy that much as they would be with milk only. Besides, they do not stick to the pan during the process.

If you make manicotti with quantities mentioned below, it gives two dishes ( 10 x 8 inches )

 Pulled Pork Manicotti: Irresistible fusion of Italian and American !
Once rolled, here is how the dish looks like before baking:

 Pulled Pork Manicotti: Irresistible fusion of Italian and American !

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Pulled Pork Manicotti

Pulled Pork Manicotti: Irresistible fusion of Italian and American !

Course Main Course
Cuisine American, Italian
Servings 6

Ingredients

  • Ingredients for 13 crepes ( ø 9 inches ):
  • 4 eggs
  • 2 cups flour
  • 1 tsp salt
  • 1 1/2 cup milk (2.8 % fat )
  • 2 cups mineral / sparkling water
  • Butter or sunflower oil for the skillet
  • Ingredients for manicotti filling:
  • 1 cup Ricotta
  • 6 Tbsp Parmesan
  • basil leaves, chopped, to taste
  • 3 ½ cup pulled pork
  • pulled pork dripping to taste
  • 2 ½ cup Passata ( sieved tomatoes or tomato puree )
  • 2 Mozzarella balls, sliced ( 1 ½ cup )
  • Heavy cream to taste
  • Basil leaves to garnish

Instructions

  1. Combine all the crepes ingredients and mix well.
  2. Heat 9 inches nonstick skillet over medium heat. Lightly coat with butter / oil.
  3. Add approx. 1/4 cup of batter and swirl to cover bottom of skillet completely. Cook until underside of crepe is golden brown ( 2 mins).
  4. Loosen edge of crepe with a rubber spatula and quickly flip using fingers or spatula.
  5. Cook 1 minute and slide crepe out of skillet to the plate and repeat until you get 13 crepes.
  6. Coat skillet with butter / oil when needed.
  7. Leave aside to rest while you prepare manicotti ingredients.
  8. Spread 4 Tbsp of Passata to the bottom of baking dish (10 x 8 inches )
  9. Preheat the oven to 180 C / 356 F.
  10. In a small bowl, combine Ricotta and Parmesan.
  11. Spread ½ Tbsp of Ricotta / Parmesan mix on one crepe and add 2 Tbsp of pulled pork and 1 Tbsp dripping.

  12. Garnish with basil leaves to taste.
  13. Roll the crepe and lay in the dish coated with tomato Passata / puree.

  14. Repeat until one dish filled.
  15. Spread the half of remaining passata / puree over the crepes, garnish with mozzarella, heavy cream to taste, cover with foil and bake for 30 minutes.

  16. While first dish is baking, prepare the second one for the freezer, repeating the steps 8. – 13.

 

 

 Pulled Pork Manicotti: Irresistible fusion of Italian and American !

 

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