What’s For Dinner?
Chef Joey Masi's Veal and Spinach Manicotti - from La Tavola
(First star is lowest, fourth star is highest)
From the menu of . . . La Tavola
992 Virginia Ave., Atlanta
Q: I recently ate dinner at the Italian restaurant La Tavola in Virginia-Highland. The Veal Spinach Manicotti was so rich and delicious, yet so much lighter than traditional manicotti.
- Amy Crowell, Smyrna
A: This rendition of the Italian favorite comes from Joey Masi's mother, Francesca. Masi is the consulting chef who developed the menu at La Tavola, which is becoming the local trattoria in the Virginia-Highland neighborhood. leeve. Typically, manicotti is is filled with meat or cheese. Buon appetito from La Tavola!
NOTE: Chef Joey Masi is no longer at La Tavola but a very similar dish remains on the menu there.
Hands on time: 20 minutes Total time: 1 hour Serves: 4
1 tablespoon vegetable oil
1 medium yellow onion, diced
1 tablespoon chopped garlic, about 5 to 6 cloves
1 pound ground veal
1 pound frozen chopped spinach, thawed and drained
1 1/4 cups shredded mozzarella cheese, divided
Salt and pepper, to taste
1/2 pound fresh pasta sheets or prepared manicotti shells (about 12 shells)
2 cups tomato sauce, divided
3 tablespoons grated Parmesan cheese
3 tablespoons chopped parsley
Preheat oven to 375 degrees and lightly grease a 9-by 13-inch baking pan. Put a 4-inch-by-3-inch pasta sheet on cutting board. Place 2 to 3 tablespoons of veal filling on pasta and roll into a tube. Repeat process with remaining sheets and filling. Place 3/4 cup tomato sauce in the bottom of the dish. Arrange the manicotti in the dish on top of sauce. Place remaining tomato sauce on manicotti and sprinkle with remaining mozzarella, grated Parmesan and chopped parsley. Cover loosely with aluminum foil and bake for 15 to 20 minutes or until cheese has melted.