Mamma Leone's Manicotti, 1967

From Leone's Italian Cookbook, by Gene Leone (pictured below), 1967.

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Manicotti

This favorite dish was often enjoyed by my very good friend—and a fine artist—Willard Mullin.

3 cups sifted all-purpose flour

4 eggs

4½ tablespoons cold water

Pinch of salt

1 tablespoon olive oil

Stuffing for Manicotti (see below)

3 cups Meat Sauce (page 91)

¼ cup grated Parmesan cheese

Place flour on a pastry board and make a well in the center. Break the eggs into the well and add water, a little at a time, and the salt. knead for about 10 minutes. Let stand, covered, for about 1 hour. Cut dough into 4 pieces and roll as thin as you can. Cut into rectangles 4 inches wide and 6 inches long. Place between pieces of wax paper. You should have about 12 pieces. Cook half at a time in 4 quarts salted boiling water with the olive oil added. Cook for 5 minutes.

Drain and place between 2 towels.

Divide stuffing into 12 parts. Place a mound of stuffing on each dough rectangle about ⅓ inch from the edge; mound should be about ¼ inch thick and ½ inch wide. Fold dough over twice. Spread a thin layer of the meat sauce on the bottom of a baking pan. Arrange manicotti about ¼ inch apart in the pan and spoon the rest of the sauce over the top. Sprinkle a teaspoon of Parmesan cheese over each of the manicotti. Bake in a preheated slow oven (300° F.) for 15 to 20 minutes. Serves 6 or 7.

STUFFING FOR MANICOTTI

¾ cup ricotta or cottage cheese

¾ pound mozzarella cheese, diced

3 eggs, lightly beaten

2 tablespoons butter

2 tablespoons grated Parmesan cheese

½ teaspoon salt

Pinch of black pepper

Drain the ricotta or cottage cheese. Combine ricotta, mozzarella, eggs, butter, Parmesan cheese, salt and pepper in a bowl. Mix well.

MOTHER LEONE'S MEAT SAUCE (for spaghetti)

1/2 pound salt pork, diced

1/4 cup olive oil

1/4 cup butter

3/4 pound onions peeled and diced

1 pound lean beef, cut into 1/2 inch cubes

1/2 pound lean pork shoulder, cut into 1/2-inch pieces

4 chicken livers, chopped fine

4 chicken gizzards, cut into small pieces

2 bay leaves, crumbled

5 garlic cloves, mashed

1 tablespoon fresh rosemary

1/2 teaspoon ground allspice

1 teaspoon freshly ground black pepper

5 pounds ripe fresh tomatoes OR 6 cans (1 pound each) peeled plum tomatoes, chopped fine

1/4 pound carrots, scraped and minced

1/4 pound celery, minced

Salt

7 ounces tomato paste

Combine salt pork, olive oil and butter in a large saucepan; heat.

Add onions and sauté to medium brown. Add beef, pork, chicken livers and gizzards and bay leaves; stir. Cook slowly, uncovered, for 30 minutes.

Chop garlic and rosemary together and add to the sauce with allspice and pepper. Stir well and continue to cook over low heat for 20 minutes, and inhale the aroma. Cover and cook for 5 minutes.

Add tomatoes, carrots, celery and 1/2 tablespoon salt. Simmer slowly for 1 and 1/2 hours, stirring occasionally. Do not hurry the cooking for a good sauce

Remove sauce from the heat and allow to cool for 10 minutes. Then strain the sauce, Put whatever remains in the strainer through a food mill and return it to the sauce. Add the tomato paste, stir well, and bring to a boil. Check for salt, adding more if neces- sary. Any sauce that is not for immediate use can be frozen for a future occasion.

Makes 3 and 1/2 quarts.

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