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  • 6 O’Sole Mio Manicotti
  •  3 whole eggs (beat the eggs)
  • 200g semolina
  • 100g flour
  • Virgin olive oil
  • Pinch of salt and pepper


  • On a cutting board cut each manicotti in two and set aside.
  • In a small 2 litre sauce pot pour the frying oil, and over medium to low heat begin to heat up the oil to 275-300 °F (135-148 °C)
  • In separate mixing bowls, place the flour, beaten eggs and semolina, and season each one with salt and pepper.
  • Working 1 piece at a time, coat each manicotti in the flour, shaking off any excess, then the egg mixture, then the semolina.
  • Sometimes you may need to double up on the semolina to make sure the manicotti is completely coated.
  • Before frying insert a baton or skewer not exceeding the end of the manicotti, be sure to fully insert.
  • Place a white absorbent paper on a tray to absorb excess oil of the manicotti after the frying is completed.
  • Raise the heat of the oil to 375 °F (190 °C) and begin to fry the manicotti until
    god and brown, then place on pre-prepared absorbent paper.
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