Crespella Manicotti

For the tomato sauce

1. Cut the stems off the Roma tomatoes, split them in half or quarters, and squeeze out some of the seeds into a medium pot.

2. Place the pot on high heat, add the cherry tomatoes, and season generously with salt.

3. Simmer over medium-high heat, stirring and mashing occasionally, until the tomatoes break down and turn jammy, 1–1.5 hours.

   Then 75 min of waiting

4. Pass the cooked tomatoes through a food mill fitted with a fine disc into a bowl to remove the skins and seeds.

5. Heat a splash of olive oil in a pan over medium heat, then add the sliced garlic, basil stem, and a pinch of salt.

6. Sauté until the garlic is lightly golden and aromatic, 1–2 minutes.

7. Add the strained tomato sauce to the pan, season with salt, and simmer until slightly thickened and sweet, about 15 minutes.

   Then 15 min of waiting

For the crepe batter

8. In a tall container, combine the milk, all-purpose flour, eggs, melted butter, and a pinch of salt.

9. Blend with an immersion blender until completely smooth and free of lumps.

   The batter should be light and coat a spoon, with a consistency similar to heavy cream.

10. Heat an 8-inch non-stick pan over medium heat and lightly coat it with a thin layer of butter, wiping away any excess with a paper towel.

11. Pour roughly 3 tbsp of batter into the center of the pan and quickly swirl to coat the bottom evenly.

12. Cook until the top of the crepe is set, 45–60 seconds, then flip and cook the second side for 15 seconds without browning.

13. Repeat with the remaining batter to make 10–12 pale, soft crepes, then let them cool completely.

For the filling and assembly

14. Preheat the oven to 450°F (230°C).

15. In a large bowl, combine the ricotta, 1 egg, Parmigiano-Reggiano, lemon zest, a drizzle of olive oil, freshly ground black pepper, and half of the grated mozzarella.

16. Mix until well incorporated, then transfer the ricotta mixture into a piping bag fitted with a large round opening.

17. Lay a crepe flat, pipe a thick line of ricotta filling across the center, fold one side over, and roll into a tight cylinder.

18. Repeat with the remaining crepes and filling.

19. Spread a thin layer of the prepared tomato sauce over the bottom of a baking dish.

20. Arrange the filled manicotti seam-side down in the dish, top with a stripe of sauce down the middle, and sprinkle with Parmigiano-Reggiano, remaining mozzarella, and a drizzle of olive oil.

21. Bake at 450°F (230°C) until the cheese begins to melt and puff, 10–12 minutes, then turn on the broiler to lightly brown the top, 1–2 minutes.

    Then 12 min of waiting

    Watch closely under the broiler so the cheese browns without burning.

22. Let rest for 5 minutes, garnish with fresh basil leaves, extra Parmigiano, and serve warm.