Manacotti Bronx Style

A classic Bronx tradition this recipe is your road map to a perfect dinner.

Crepe

4 eggs

1 cup flour

1 cup water

Pinch of salt

Pinch white pepper

Mix all ingredients until smooth – let sit for 10 minutes to hydrate the flour.

Add olive oil to a hot pan and turn crepes until set but not brown

Filling

15-ounce ricotta cheese

1 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

1/4 cup grated pecorino Romano

1 cup cooked broccoli

1 cup cooked spinach water squeezed out

(you can use frozen vegetables, press out water)

¼ cup chopped basil

2 large egg

1 tablespoons flour

½ teaspoon kosher salt

¼ teaspoon red pepper flakes

Mix all ingredients

Classic marinara plus cream

½ cup chopped sun dry tomatoes

1 cup shredded mozzarella

8 slices provolone

In a baking pan cover the bottom with a light layer of sauce

Roll each crepe with about ½ cup filling.

Top with sauce, sun dry tomato, mozzarella and provolone cheese

Bake at 350 until crispy and bubbly