For my first invasion, I’m visiting Da Flora, my favorite North Beach restaurant, and show you their recipe for Manicotti (or “manigot” as I learned it as a kid). I’ve been eating there for over two decades and never had a bad meal there. When my friends and I want to share a leisurely family-style 4-course meal we always head to da Flora on Columbus.

Jen McMahon, the genius in the da Flora kitchen, scours the local markets to find the best local organic ingredients. Jen is a master at giving her Italian inspired food a Bay Area Slow Food twist.

This Dish will certainly be controversial with my fans in Italy. You will not find manicotti (little sleeves) on a menu in Italia. Italians call this dish cannelloni (little pipes) made with either crespelle (crepes) or pasta.

Jen and I both grew up on the East Coast immersed in southern Italian immigrant food traditions they brought with them. But now our Italian ancestors were cooking in America using ingredients available in their local markets.

So here is Jen’s San Francisco version of manicotti for you to make in your kitchen. It’s a simple dish featuring the best of the early spring bounty, broccoli di rape for the delicate ricotta filling and early sweet red spring onions, mellow green garlic and fresh oregano for the marinara. The aged provolone grated on top makes this simple dish soar.

Authentic Italian cooking recipes from what’s left of San Francisco’s Italian-American neighborhood.

Full text recipe: http://gianni.tv/manicotti
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