Spinach and porcini stuffed manicotti (mf)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Dried porcini |
| 1 | cup | Hot water |
| 1 | cup | Minced red onion |
| 2 | tablespoons | Unsalted butter |
| 1½ | cup | Cooked and drained spinach, chopped |
| 2 | teaspoons | Minced garlic |
| 15 | ounces | Ricotta cheese |
| ½ | cup | Coarsely grated mozzarella |
| 1 | cup | Grated locatelli cheese |
| 1 | large | Egg, beaten lightly |
| Salt and pepper to taste | ||
| Freshly grated nutmeg to taste | ||
| 8 | Manicotti shells | |
| 3 | tablespoons | Unsalted butter |
| 3 | tablespoons | Flour |
| 1½ | cup | Milk, heated |
| Freshly grated nutmeg | ||
| Salt and pepper to taste | ||
| Snipped fresh chives or minced parsley, for garnish, if desired | ||
Directions
SAUCE
Preheat oven to 350 degrees. In a heatproof bowl soak the porcini in the water for 15 minutes. Drain the porcini, reserving the liquid, pat dry and chop fine. Strain reserved soaking liquid through a double thickness of dampened cheesecloth into a bowl.
In a skillet set over moderate heat cook the onion in the butter, stirring occasionally, for 5 minutes.
Add the spinach, garlic and mushrooms and cook, stirring, 3 to 4 minutes, or until heated through.
Transfer mixture to a bowl, add remaining ingredients (using only ½ cup of locatelli) and gently stir to combine well.
Cook the manicotti in boiling salted water until just al dente. With a slotted spoon transfer to a bowl of cold water, drain and pat dry. Gently stuff shells with filling and arrange in a buttered baking dish.
Make the sauce: In a saucepan set over moderately low heat melt the butter, add the flour and cook the mixture, whisking, for 2 minutes. Add the milk and reserved mushroom liquid and bring to a simmer, whisking. Add nutmeg, salt and pepper and simmer, whisking occasionally, for 5 minutes.
Spoon the sauce over the manicotti, sprinkle with the remaining locatelli and bake, covered with foil for 30 minutes. Uncover and bake for 10-15 minutes longer. Let rest 5 minutes. Sprinkle with snipped fresh chives.
Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Format by Gail Shermeyer, 4paws@...
Recipe by: PASTA MONDAY TO FRIDAY SHOW # PS6560 Posted to MC-Recipe Digest V1 #495 by 4paws@... (Shermeyer-Gail) on Mar 02, 1997.