Dear Noelle, I don't make homemade manicotti shells. I buy my shells imported from Italy at an Italian store. But,…
Try Lisa’s Panzanella this Summer! This recipe is also available in Menu 17 of Lisa’s cookbook This is Sunday Dinner. Visit Lisa’s YouTube Channel @ItalianSundayDinner to watch a video of Lisa making Panzanella.
2 red onions, quartered
6 Roma or Campari tomatoes, quartered
9 tablespoons extra virgin olive oil
4 cups good-quality Italian bread, cubed
2 teaspoons dried thyme
1 teaspoon Sicilian sea salt, fine
½ teaspoon freshly ground black pepper
8 wood or metal skewers
2 cucumbers (preferably English cucumbers, which are seedless, cut into ½-inch slice)
½ cup fresh basil, chopped
4 tablespoons red wine vinegar, excellent quality, preferably imported from Italy
Preheat the grill or, if you are not grilling, preheat the oven to 350 degrees Fahrenheit.
Brush the onions and tomatoes with 3 tablespoons of the extra virgin olive oil and set them aside.
In a large bowl, place the cubed bread and toss it with 3 tablespoons of olive oil, the thyme, and salt and pepper, until the bread is well coated. Thread the bread cubes onto the skewers. Grill the bread on the preheated grill for approximately 3 minutes, or until the bread is golden on all sides.
Place the onions and tomatoes on the grill for approximately 5 minutes until soft. (If you are not using a grill, you can place the bread skewers, the onions, and the tomatoes on a cookie sheet and roast them for 10-12 minutes at 350 degrees Fahrenheit.)
Place the tomatoes and onions in a large salad bowl with the toasted bread, cucumbers, and fresh basil.
Whisk together the vinegar, and the 3 remaining tablespoons of olive oil in a small bowl. Pour over the salad and toss.