The Don Zoccoli Family Recipe Book

Ingredients
1 Large Chuck Roast
1 Bottle of Red Wine
2 Tbsp of DZ Seasoning
1 Pint of Ricotta Cheese
1/2 Cup of Parmesan Cheese
1/2 Cup of Romano cheese
2 Celery Stalks
3 Carrots
1 Onion
1 Can of Beef Broth
1 Can of Chicken Broth
2 Cups of Flour
1 Cup of Semolina Flour
5 Eggs
2 Tsp of Salt
3 Tsp of Olive Oil
DOUGH
In a bowl add 2 cups of regular
flour, 1 cup of semolina flour, 2
teaspoons of salt, 5 eggs, and 3
tablespoons of olive oil. Add a
little water at a time and mix
into the dough, about a cup.
Take the dough and make it into
a ball and cover and let it rest
for 1 hour in the refrigerator.
77
The Don’s
Shredded
Beef Manicotti
PREPARATION
Cut the celery, carrots, and slice the onion
and layer the bottom of the baking pan.
Rub the chuck roast with olive oil and DZ
Seasoning all over. Place the roast on top
of the veggies. Now repeat the veggies on
top of the roast. Pour a bottle of red wine,
chicken broth and beef broth and add 2
cups of water. Cover with plastic wrap,
then foil really good and place in the oven
for 4 hours at 400 degrees.
When the roast is done, remove the foil and let it cool for 20 to 30
minutes. In a bowl pull the roast apart like pulled pork with your hands or
2 forks. Add ricotta cheese, mozzarella, Parmesan and Romano cheeses.
Add 1 teaspoon of salt. Mix in 1/3 of the juice that the meat was cooked
in. Mix well. Next take the dough and roll it into thin sheets 12 inch by 12
inch squares. Spread the meat and cheese filling about 1 1/2 inches and
layer one side of the dough about 1 inch from the end. Now take the
dough and roll it like a burrito. Scramble an egg and brush the end of the
dough to seal the ends. Repeat until all the filling and the dough is gone.
In a baking pan put a layer of ricotta cheese. Cut your manicotti into 4
inch burritos and place them on top of the ricotta cheese. Pour the
marinara sauce over the top and add the mozzarella, Parmesan and Romano
cheeses on top. Bake them in the oven for 20 minutes at 350 degrees.