Insalata, manicotti, pane fresco, parmigiano di vitello

**ricksrealpitbbq** · 05-15-2010, 05:42 PM

Tonight's menu consists of

Insalata, manicotti, pane fresco, parmigiano di vitello

(Salad, bread, manicotti, and veal parmesan)

I started last night making a simple sauce.

I sauteed some onions in olive oil

when they were done I added my favorite tomatoes, a bit of wine,

some diced green peppers,
garlic, black pepper, basil and a touch of oregano ( I like the basil flavor more than the oregano)

**ricksrealpitbbq** · 05-15-2010, 05:42 PM

This morning I got up early and prepped the veal

dipped in eggs, bread crumbs and fried in olive oil

Drain on some paper towels and let cool a bit and then into the fridge until later

**ricksrealpitbbq** · 05-15-2010, 05:43 PM

This afternoon I made the manicotti shells and filling.

The filling was made with ricotta, eggs, grated romano and parmesan cheeses and some chopped fresh parsley

Got the shells all filled ( note to self : use pastry bag next time)

covered with a little sauce and into the fridge until later on

Next I have a fresh loaf of crusty homemade bread to go with it

This morning I made the dough for dutch oven no knead bread

Here it is fresh out of the oven

**ricksrealpitbbq** · 05-15-2010, 05:44 PM

Here is the veal right out of the oven

And the Manicotti

And finally all plated up with a nice glass of burgandy

**ricksrealpitbbq** · 05-15-2010, 05:47 PM

And a Special thanks to Mama for answering my questions and making this possible

**The Ironic Chef** · 05-15-2010, 06:16 PM

Rick, I always had a problem stuffing the Manicotti shells myself. Even with a pastry bag. A friend suggested I not cook the Manicotti first. I laughed because I'm not a no boil lasagna person either.

Well, I did try it with the Manicotti, Just made sure to add about 6-8 cups of sauce and covered with foil to trap in the steam during the 1st half hour of baking. Turned out excellent.

Yours look excellent. The veal, man oh man. That bread looks familiar, lol.