Friday, 11 January 2013
A while back, I posted about Manicotti for the event Presto Pasta Nights. Every time we made manicotti using fresh pasta, the following comment would haunt us.
In southern Italy, where my family is from, [...] manicotti are rolled in a crepe rather than pasta and are generally served with a white sauce.
-Sweet Kitchen, comment on “stuffed manicotti from scratch (PPN)”
So. When we had chicken a la king after Christmas, T decided to make it like Southern Italian manicotti. It was pretty darn good.
But we thought it would be even better if we stuffed the crepes with ricotta/spinach mixture. And while we know that we’re supposed to use a white sauce, we bucked tradition (so what else is new?) and used tomato sauce.
And. It. Was. Fabulous.