Manicotti
"Manicotti" (an Italian dish) was first popularized in New York.
From the New York Herald Tribune, "Dining Around New York" by Clementine Paddleford, 21 April 1962, pg. 9, col. 5:
_Friendly "Famous Kitchen"_
(...)
The restaurant, 318 West 45th Street, is virtually under the wing of the Martin Beck Theater. (...) Famous Kitchen has been right there cooking it's (sic) best since 1937.
(Col. 7--ed.)
Other pastas: noodles, ravioli, spaghetti, manicotti. The manicotti is served also as an entree, $3.85. This is the chef's great specialty consisting of chopped beef, chicken, prosciutto, parmigiana cheese and eggs rolled in Crepe Suzette dough, then to bake. It is served with a thick meat sauce.
A good many years ago, when Tyrone Power had stayed a while in Italy he had come "home" to Famous Kitchen requesting the manicotti he had enjoyed abroad. The chef knew from his description just what he wanted. He made up a dozen orders and others who tasted were delighted. From then on the dish was included on the menu.
(The date for this should be between 1937-1947. Power died in 1958--ed.)
Where to Eat in New York
with drawings by Bill Pause
by Robert W. Dana (of the NEW YORK WORLD-TELEGRAM--ed.)
New York: Current Books
1948
Pg. 57: ...manicotti casalinga (home style)...
From the New York Herald Tribune, "Dining Around New York" by Clementine Paddleford, 21 April 1962, pg. 9, col. 5:
_Friendly "Famous Kitchen"_
(...)
The restaurant, 318 West 45th Street, is virtually under the wing of the Martin Beck Theater. (...) Famous Kitchen has been right there cooking it's (sic) best since 1937.
(Col. 7--ed.)
Other pastas: noodles, ravioli, spaghetti, manicotti. The manicotti is served also as an entree, $3.85. This is the chef's great specialty consisting of chopped beef, chicken, prosciutto, parmigiana cheese and eggs rolled in Crepe Suzette dough, then to bake. It is served with a thick meat sauce.
A good many years ago, when Tyrone Power had stayed a while in Italy he had come "home" to Famous Kitchen requesting the manicotti he had enjoyed abroad. The chef knew from his description just what he wanted. He made up a dozen orders and others who tasted were delighted. From then on the dish was included on the menu.
(The date for this should be between 1937-1947. Power died in 1958--ed.)
Where to Eat in New York
with drawings by Bill Pause
by Robert W. Dana (of the NEW YORK WORLD-TELEGRAM--ed.)
New York: Current Books
1948
Pg. 57: ...manicotti casalinga (home style)...