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Manicotti with Scamorza and Queso Mexicano (Mexican Cheese)
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Ingredients (Serves 4)
8 Manicotti pasta
1/4 cup Parmigiano Reggiano, or Grana Padano cheese, grated
• Filling and sauce (see below)
Ingredients for Filling
1/2 cup Scamorza (smoked mozzarella) cut into small pieces
1 cup Queso Mexicano, cut into small pieces
12 Kalamata olives, minced
1 Tsp. Capers
1 Tsp. Fennel seeds, crushed
1 Tbs. Anise seeds, crushed
1 Egg
Ingredients for Sauce
1 can (14.5oz. - 411 gr. Organic ready cut tomatoes
2 Tbs. Dried oregano
3 Mini red and yellow pepper (1 regular bell pepper, either red or yellow, if mini peppers are not available) cut Julienne stile
1 Small onion, chopped
1 Small eggplant, chopped
2 Tbs. Extra virgin olive oil (EVOO)
• Sea salt to taste
Sauce for Manicotti with Scamorza and <em>Queso Mexicano</em>: image 1 of 6 Manicotti with Scamorza and <em>Queso Mexicano</em>: Lay half the sauce as bed for the manicotti: image 2 of 6 Manicotti with Scamorza and <em>Queso Mexicano</em>: Add filled manicotti and cover with remaining sauce: image 3 of 6 Manicotti with Scamorza and <em>Queso Mexicano</em>: Add grated Parmigiano Reggiano cheese: image 4 of 6 Manicotti with Scamorza and <em>Queso Mexicano</em> ready to be served: image 5 of 6 Serving of Manicotti with Scamorza and <em>Queso Mexicano</em>: image 6 of 6
Click on the images above to see larger pictures
Preparation for Filling
• Combine all ingredients, mix well and set aside.
Preparation for Sauce
• In a frying pan sauté chopped onion with EVOO on medium heat for 2-3 minutes.
• Add peppers, eggplant, mix and cook for 2-3 minutes.
• Add tomatoes, oregano and salt to taste, then cook for about 10 more minutes, mixing from time to time.
Preparation for Pasta
• Pre-heat oven to 350°F. (175°C.)
• In the meantime cook manicotti in salted water for 5 minutes, then drain and put in cold water. (They will finish cocking in the oven)
• In a baking pan lay half the sauce.
• Fill manicotti with filling mix and lay on top of sauce.
• Put remaining sauce on top of manicotti, cover with non stick silver foil and bake for 30 minutes.
• Add grated Parmigiano Reggiano cheese and bake for 5 more minutes, uncovered.
• Let sit for about 5 minutes before serving.
Comments
• It takes a little longer to prepare than your usual pasta, but is very gratifying.
• The final result is similar to a personal tubolar lasagna.
Wine and Beverage Pairing
•
 Chianti DOC Bernardino, Valdichiana DOC Poventa, Primitivo di Manduria DOC Le Baccanti, Lacryma Christi del Vesuvio Rosso DOC, Barbera d’Asti DOC Superiore Vigna del Carlinet.


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    September 24, 2010
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