We decided to declare November as “I Like Italian Food Month.”  With so many great recipes floating around the internet and more people discovering the joys of cooking Italian, it just made sense that we devote a month to Italian Food.

So here is what we plan to do.  No less then twice weekly we will post our rendition of a classic Italian recipe.  By classic, I’m referring to some of the more traditional Italian foods, meals that you grew up with.  To start things off we’re going my mom’s version of Manicotti.

Why start with Manicotti?  As a kid I never knew my mom could make a Manicotti.  It was by far my favorite dish, but it seemed I only enjoyed it when we ate out.  I forget the exact circumstance, but I apparently did something in which Gracie was very appreciative.  She asked me what I wanted for dinner and when I mentioned Manicotti, she agreed.

She went right to it and soon afterwards it was not unusual to see Manicotti pop up for dinner on random Wednesday nights.  She worked a full time job, but had Wednesdays off and dinner was always a little bit special midweek.  In fact many of my older cousin that lived nearby would somehow get invited to Wednesday’s Dinner Party.

The secret behind a good Manicotti, or any dish for that matter, is the ingredients.  My mom was a grocery shopper extraordinaire.  Whenever she when shopping it always included four or five stops.  Who had the best ricotta cheese, who had the best produce, and with meats, fish and chicken we’re talking a totally different day.  All for the purpose of getting the best ingredients.

The one thing that Gracie’s relied on with her Manicotti was fresh Ricotta Cheese.  I can remember taking the bus with her to Bronx and Arthur Avenue just for fresh Ricotta.  By the way, if you’re visiting New York City and don’t include a stop to Arthur Avenue, you’re missing out.  Not nearly as special as it once was, Arthur Avenue in the Bronx still host great Italian Pork Stores, Authentic Italian Deli’s, Fish markets and the best Italian Restaurants in the city.

The Manicotti:

The Crepes:

• 1 Cup Flour
• 1 Cup Water
• 2 Eggs

Beat the flour, eggs and water (you may need a bit more water) to make a batter.  Pour a small amount of batter in a greased 9-inch frying pan under low heat.  Make sure the batter covers the entire pan.  Cook until the crepe can be easily removed from the pan.  The top should still be moist.  Lay the crepe flat and continue until all the batter is used up.  You should have enough for 10 crepes.

The Filling:

• 1 1/2 cups whole milk ricotta cheese.  If you can find fresh ricotta, go for it.
• 1/2 pound shredded or diced mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 beaten egg
• 1/2 cup chopped Italian parsley
• Salt and pepper to taste

Mix all your ingredients together in a bowl.  When you have a nice consistency, spoon evenly into the center of a crepe and spread out using your spoon.  Roll the crepes and pinch the ends to seal.  Lay the crepes in a glass baking dish that has an even layer of sauce on the bottom.  Spoon the rest of your sauce over the top and cook in a preheated 325-degree oven to 25 minutes.  Remember these are fresh and will cook quickly, so keep a close check on them.  I sometimes lay a little Parmesan over the top as well. 

The best red wine for your Manicotti feast is Barbera d’ Alba.  The third most planted red grape variety in Italy, known for deep color, low tannis and high levels of acid.

My pick  La Spinetta Barbera d’Asti Ca Di Pian 2009 – Here’s what the wine maker had to say, “The bouquet has beautiful and complex aromas of black currant, dried plums and Indian tea. This is a complex, vibrant, focused wine has refreshing acidity and ripe fruit. Made with 100% Barbera.”  CLICK HERE!

The Michele Chiarlo Barbera d’Asti 2011 has a good rating pedigree and the wine is medium bodied and robust with rich, ripe cherries and earth on the nose and an elegant palate. CLICK HERE!

Be sure to finish off the meal with a good cup of espresso or cappuccino.  Check out our latest review with our choice as the top Espresso Maker –  The Saeco Via Venezia Espresso Machine. CLICK HERE!

Want more classic Italian dinner ideas pick up “7 Days of Italian Cooking – Gracie’s Guide to Everyday Meals.”