Episode #2 - Making Manicotti
Recipes by Chef Educator Michael Huber
(Makes 6 12-inch crepes)
- 1 cup All-purpose Flour
- 1 teaspoon Salt
- 1 whole Egg, whisked
- 1 teaspoon melted Butter
- 1 cup Milk
1. Add flour and salt to bowl, making a small well in the center.
2. Add egg and butter to well.
3. Add milk, a little at a time, while whisking egg and flour mixture. Finished batter should be the same texture as heavy cream.
4. To cook: pour a small ladle of batter into a hot, buttered sauté pan. Cook on each side until golden brown. Reserve.
- 8 ounces Ricotta Cheese
- ½ whole Egg, mixed
- 1 ounce Grated Cheese
- 1 tablespoon Parsley, chopped
- 1 small clove Garlic, chopped
- Pinch of Salt and White Pepper
Mix all ingredients together until combined.
- 2 tablespoons Olive Oil
- 2 cloves Garlic, chopped
- Red Pepper flakes, to taste
- 1 ea. 28-ounce can Crushed Tomatoes
- 6 ea. Basil Leaves, fresh
- Salt and Black Pepper to taste
- Heat olive oil in small saucepan. Add garlic and red pepper flakes. Cook for one minute; do not brown.
- Add crushed tomatoes. Bring to a boil and simmer for 10 minutes.
- Add basil. Simmer an additional 20 minutes. Taste for seasoning.
To assemble crepes
- Add cheese filling to crepe shell and roll into a log.
- Using an oven pan, put a layer of sauce, then crepes, then more sauce on top.
- Add grated cheese or grated mozzarella (optional). Bake at 350 degrees for about 30 minutes, or until brown and bubbly.
The Academy of Culinary Arts has more than 25 years experience training professional chefs.
Our award-winning, international faculty teach the skills necessary to succeed in the fast-paced, competitive culinary industry.
At the Academy of Culinary Arts, you can work toward a degree, take specialized courses, or just develop basic job skills. We offer accredited degree programs and certificate programs, that you can take on a full- or part-time basis.
We offer a mix of classes, hands-on labs, training at our on-campus restaurant, real world externship experience, and special activities.
To learn more about the Academy, visit www.atlantic.edu/aca.
Turn up the heat in your kitchen by mastering new recipes and culinary skills through an Academy of Culinary Arts workshop.
These noncredit workshops are offered throughout the year in our professional kitchens. Topics range from holiday-themed entrees and desserts to Deep South cooking to healthy eating.
These workshops are open to all levels of experience. View a list of upcoming workshops and information on registering.