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Spinach & Wild Mushroom Manicotti in Tomato-Olive Oil Bechamel

Ingredients 

For the Savory Extra Virgin Olive Oil Crepes

1 cup all purpose flour

2 large eggs

2 tablespoons Melgarejo Hojiblanca Extra Virgin Olive Oil

1 pinch of salt

1/2 cup milk

1/2 cup water

 

For the Spinach, Cheese, and Wild Mushroom Filling

2 cups sliced wild mushrooms or Cremini mushrooms

3 cups baby spinach

2 shallots minced

1 clove garlic minced

2 tablespoons Melgarejo Hojiblanca Extra Virgin Olive Oil or Wild Mushroom & Sage Infused Olive Oil - depending on taste preference

1/2 cup Fontina cheese grated

1/4 cup Pecorino cheese, grated

1/2 cup cherve (optional)

salt and pepper to taste  

 

Directions

For the Savory Extra Virgin Olive Oil Crepes

Add the liquid ingredients, 2 tablespoons Melgarejo Hojiblanca Extra Virgin Olive Oil, eggs, and salt to the jar of a blender, the bowl of a food processor, or alternately whisk together by hand.  Add the flour and process until completely blended with no lumps or dry spots of flour. Allow to stand for 1/2 hour at room temperature. Heat a 12" wide non-stick skillet over medium-low heat, and rub with Melgarejo Hojiblanca Extra Virgin Olive Oil.  Pour about 1/4 cup of the crepe batter in and rotate the pan to spread the batter in to a circle.  After about a minute, flip the crepe and cook for an additional minute on the other side.  Remove to a plate and continue until all the batter has been used.  Fill with spinach, cheese, or wild mushroom fillings. (Makes 6 large crepes)

 

For the Spinach, Cheese, and Wild Mushroom Filling

Heat the Melgarejo Hojiblanca Extra Virgin Olive Oil or Wild Mushroom & Sage Infused Olive Oil in a medium skillet over medium-high heat.  Add the mushrooms and saute until they begin to caramelize slightly.  Add the shallots and saute for a couple of minutes.  Add the garlic and saute for another minute.  Add the spinach and saute until wilted.  Stir in the Fontina, and other cheeses. Adjust the seasoning with salt and pepper.  Makes a great filling for omelets too! Filling for 6 large crepes

 

For the Entire Dish

preheat the oven to 375.  Grease a 13"x9" baking dish with any olive oil.  Fill the crepes with the spinach filling.  Ladle 1 cup of tomato bechamel in to the bottom of the dish.  Arrange the stuffed crepes in a single layer over the sauce, and spread the rest of the sauce on top of the crepes.  Add a sprinkle of cheese to the top, if desired.

Bake the crepes for 25 minutes until the sauce is bubbling and slightly golden in spots.  Serve warm.

 

 




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