"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Grandma D'Aniello's Home-Made Manicotti Recipe

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This recipe for Grandma D'Aniello's Home-Made Manicotti, by , is from Datoc Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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Manicotti


Ingredients:  
Ingredients:  
1 c. flour
1 c. water
dash salt
4 eggs

Directions:
Directions:
In a large mixing bowl, mix together flour,water and salt until smooth. Beat eggs into flour-water mixture one at a time.

Heat a lightly greased 8-inch skillet; pour about 3 tablespoons batter into center of skillet. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook over medium heat until set; do not brown or turn. Repeat with remaining batter, making sure to grease the pan each time. Stack manicotti on a plate with waxed paper in between; set aside.
 

Filling


Ingredients:  
Ingredients:  
3 eggs
1 ib. Ricotta
8 oz. mozzarella
c. Parmesan cheese
pinch of cinnamon
Grandpa D'Aniello's Tomate Sauce

Directions:
Directions:
Combine cheeses, eggs and cinnamon. Spoon 3 tablespoons down the center of each manicotti; roll up.

Coat bottom of an ungreased 13x9-in. baking dish with tomatoes sauce. Place manicotti, seam side down, in baking dish. Pour tomatoe sauce over top of manicotti to cover.

Cover with aluminum foil and bake at 350 for 20 minutes. Uncover and bake 20 minutes longer or until heated through and sauce is bubbly. Serve warm and sprinkle with Parmesan or Romano cheese.

Personal Notes:
Personal Notes:
This recipe was passed down from Papa's mother, your great-grandmother Rachel Virgulto D'Aniello. The name her parents gave her at birth was actually Agnes, but she hated the name and legally changed it to Rachel when she married Papa's father, your great grandfather, Gaetano Vincenzo D'Aniello.

 

 

 

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