In June of 2008 I took my daughter, Julia, on a trip to Costa del Sol, Spain in celebration of her high school graduation.  This was just as much a celebration for me as it was for her.  After all, this milestone marked a pivotal point in my life of successfully raising a beautiful daughter (both inside & out) after becoming a mother at the age of 16.  This was our, “We Did It!” trip.  I picked Spain as our destination because of Julia’s love for the language in addition to the hard fact that I could take advantage of her skills in a number of situations:  ordering at restaurants, giving directions to cab drivers, and not getting ripped off when purchasing souvenirs.  I soon discovered that her Spanish speaking skills impressed me beyond my expectations when she carried on a conversation with a local in an ice cream café as I sat there just smiling and nodding while stuffing my face with a ham sandwich.

The ham sandwich, our savior in a coastal town of fresh fish that goes from the water straight to the frying pan.  I don’t know about you but I don’t eat things that still have their head attached.  I’m sure I’d get a Greek style spanking from my Yia Yia, God rest her soul, for saying so but it’s just one of those things that I wouldn’t do without a dare that had $ riding on it.  I can’t possibly begin to count how many ham sandwiches Julia and I ate during the 8 days we were in Spain but it was a lot.  I can’t say that the food of Spain was the highlight of our trip unless I tell you the story of the little Italian treasure we found in La Carihuela, Torremolinos, just a short walk along the beach from our hotel.

As we walked along the boardwalk lined with cafés, restaurants, and shops between our hotel and the Mediterranean Sea, seeking a reprieve from ham sandwiches, we fell upon the entrance of Il Gusto.  Il Gusto, meaning the taste in Italian, quickly became our little Italian treasure by the sea.  It was as if we stumbled across a secret, not willing to share out of fear that we wouldn’t get a table so easily the next time.  Having never been to Italy, this is the closest I’ve gotten to authentic Italian food.  Perhaps Julia would be able to give you a better review regarding authenticity since she’s been to Italy but I can tell you that she was as thoroughly engaged in her entrée as I was.  Not only was the food delicious but the staff was incredibly hospitable, offering us Limoncello as a complimentary after dinner treat while charming us with conversation.  The entire experience was so seductive that we went back again… and again.  Two-thirds of my vacation spending budget was spent at Il Gusto and I think I can say with 98% certainty that I’m probably still paying it off with interest after almost 3 years.  I’m shamlessly okay with this because it was a beautiful memory and sometimes beautiful memories are expensive but they’re well worth it.  Since our return from Spain, I have not been able to prepare an Italian dish without thinking of my short love affair with Il Gusto and the impression it left on my soul.   

This Manicotti recipe is a fairly new one that I’ve come across, although I have many recipes that are quite similar, calling for spinach, ricotta, Parmesan, and lemon zest.  The one detail in this recipe that makes it unique from the other filled pasta dishes I make is the addition of heavy cream to the sauce.  This adds a sexy richness to the dish, taking it to the next level of sinful pleasure when it comes to pasta.  Fittingly, Manicotti means sleeves in Italian and are traditionally filled with a savory stuffing of cheeses, spinach and/or meat.  Surprisingly, they aren’t that difficult to fill and you don’t need any fancy kitchen gadgets to do the trick.  All you need is a gallon-sized Ziploc bag and a little patience.  Move all filling to one corner of the bag and trim a 3/4 in. opening on the corner to create a make-shift pastry bag.  This is much easier than trying to spoon the filling in, which will actually tear the pasta and result in frustration and yelling.  You want to avoid this…I speak from experience.

Manicotti with Creamy Tomato Sauce: Photograph by Andrea Karapas

No Italian meal would be complete without some version of garlic bread so I’ve included a “quick cooking” bonus recipe in this post for your pleasure and convenience.  Parmesan Knots have become a household favorite and a regular part of our meal planning.  They’re a perfect balance of Parmesan and garlic and make you look like you spent hours in the kitchen because they’re so pretty.  I will caution you though, you may end up eating more than you thought because they’re so little.

Parmesan Knots: Photograph by Andrea Karapas

When I look back on all the planning I did prior to that trip to Spain, the last thing that would have come to mind was Italian food, or ham sandwiches for that matter.  That’s the fun thing about adventures though, you just can’t anticipate all the surprises that await.  Of all the moments Julia and I experienced in Spain, few surpass the little Italian treasure in Costa del Sol that is Il Gusto.

Spinach Manicotti with Creamy Tomato Sauce
Ingredients
Coarse salt and ground pepper
8 manicotti shells (from an 8-ounce package)
1 teaspoon extra-virgin olive oil
1 container (15 ounces) part-skim ricotta cheese
1 cup finely grated Parmesan (2 ounces)
1 teaspoon finely grated lemon zest
1 package (10 ounces) frozen spinach, thawed and squeezed dry
2 cups prepared marinara sauce
1/4 teaspoon dried oregano
2 tablespoons heavy cream
Directions
Preheat oven to 375 degrees. In a large pot of boiling salted water, cook pasta shells according to package instructions. Drain well and arrange in a single layer on an oiled rimmed baking sheet. Meanwhile, in a medium bowl, combine ricotta, 1/2 cup Parmesan, and lemon zest. Stir in spinach and season filling to taste with salt and pepper.
Transfer filling to a large zip-top plastic bag. Twist and squeeze bag so filling is in one corner. With scissors, snip a 3/4-inch opening in corner. Pipe filling into both ends of each pasta shell. Arrange stuffed shells in an 8-inch square glass baking dish.
In a medium bowl, whisk together marinara sauce, oregano, and cream. Pour sauce evenly over stuffed shells and top with 1/2 cup Parmesan. Bake until sauce in center of dish is bubbling and Parmesan is browned in spots, about 30 minutes. Let sit 5 minutes before serving.
From the December 2010 issue of Everyday Food.

Parmesan Knots
Ingredients
1/2 cup canola oil
1/4 cup grated Parmesan cheese
1-1/2 teaspoons dried parsley flakes
1-1/2 teaspoons dried oregano
1 teaspoon garlic powder
Dash pepper
3 tubes (12 ounces each) refrigerated buttermilk biscuits
Directions
In a small bowl, combine the oil, cheese, parsley, oregano, garlic powder and pepper; set aside. Cut each biscuit in half. Roll each portion into a 6-in. rope; tie in a loose knot. Place on greased baking sheets. Bake at 400° for 8-11 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months.
To use frozen knots: Reheat, unthawed, at 350° for 15-20 minutes. Yield: 5 dozen.
From March/April 1999 issue of Taste of Home.