The Culinary Connoisseur
Man oh Man…icotti!
27
Jul
Jul
Tired of baked ziti and eggplant parmesan? Try some our
favorite dairy recipes using manicotti. This large tube-like pasta is perfect
for holding cheeses, tomato sauce, vegetables and a host of other ingredients.
favorite dairy recipes using manicotti. This large tube-like pasta is perfect
for holding cheeses, tomato sauce, vegetables and a host of other ingredients.
Manicotti is an Italian American pasta used to recreate
Italian dishes that were traditionally made with crepes. Using manicotti saves
the work of preparing crepes for these filled dishes.
Italian dishes that were traditionally made with crepes. Using manicotti saves
the work of preparing crepes for these filled dishes.
Goat Cheese Manicotti
8 ounces goat cheese
for sauce:
2 tablespoons butter, cut into pieces
2 tablespoons flour
1 cup dry white wine
1/3 cup water
1/4 cup heavy cream
2 teaspoons finely grated fresh lemon zest
1/4 teaspoon black pepper
for the salmon:
2 tablespoons butter
1 shallot, finely chopped
kosher salt to taste
1/2 teaspoon black pepper
30 ounces salmon fillet cubes
1 box manicotti
2 tablespoons light olive oil
2 large Spanish onions, diced
1 box fresh white button mushrooms, diced
2 tablespoons chives, checked and chopped
8 ounces goat cheese
1½ cups ricotta cheese
2/3 cup grated parmesan cheese
2 teaspoons kosher
salt
salt
¼ teaspoon freshly
ground black pepper
ground black pepper
16 ounces marinara sauce, homemade or store-bought,
divided
divided
Preheat your oven to 350 degrees Fill a 6 quart pot with
water and bring it up to a boil.
water and bring it up to a boil.
Heat a large skillet over a medium-low flame. Add oil and
onions. Cook onions on low heat, stirring often until they caramelize. Once the onions are cooked add the mushrooms
and sauté until cooked through, about 6 minutes. Remove from heat and let cool.
Using a large mixing spoon or a mixer set on low add chives and goat cheese.
When the cheese is soft and creamy, add ricotta, 1/3 cup of parmesan, salt and
pepper. Set aside.
onions. Cook onions on low heat, stirring often until they caramelize. Once the onions are cooked add the mushrooms
and sauté until cooked through, about 6 minutes. Remove from heat and let cool.
Using a large mixing spoon or a mixer set on low add chives and goat cheese.
When the cheese is soft and creamy, add ricotta, 1/3 cup of parmesan, salt and
pepper. Set aside.
Add manicotti
pasta to the boiling water. Cook to al dente according to package
directions. Drain well. Prepare a piping bag fitted with a large plain round
tip. Fill the bag halfway with the cheese mixture.
pasta to the boiling water. Cook to al dente according to package
directions. Drain well. Prepare a piping bag fitted with a large plain round
tip. Fill the bag halfway with the cheese mixture.
Pour 1 cup tomato sauce into the bottom of a 9”x13”
baking dish.
baking dish.
Carefully pipe the filling into its center of each
manicotti tube.
manicotti tube.
Lay the filled manicotti on top of the sauce in a neat
row. Cover with 1 more cup tomato sauce,
and 1/3 cup of the parmesan cheese. Cover pan with foil and bake manicotti for
15 minutes. Remove the cover and bake for an additional 10 minutes. Serve
immediately.
row. Cover with 1 more cup tomato sauce,
and 1/3 cup of the parmesan cheese. Cover pan with foil and bake manicotti for
15 minutes. Remove the cover and bake for an additional 10 minutes. Serve
immediately.
This dish is light flavorful and even those who shy
away from fish will enjoy it.
away from fish will enjoy it.
1 box manicotti
for sauce: 2 tablespoons butter, cut into pieces
2 tablespoons flour
1 cup dry white wine
1/3 cup water
1/4 cup heavy cream
2 teaspoons finely grated fresh lemon zest
1/4 teaspoon black pepper
for the salmon:
2 tablespoons butter
1 shallot, finely chopped
kosher salt to taste
1/2 teaspoon black pepper
30 ounces salmon fillet cubes
make the sauce:
Heat butter in a small heavy saucepan over low heat. Butter will
foam; cook until foam subsides. Add flour and cook, whisking, 2 minutes. Add
wine and water in a slow stream, whisking, then bring to a boil, whisking
constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Stir in
cream, zest, and pepper, and then remove from heat.
Heat butter in a small heavy saucepan over low heat. Butter will
foam; cook until foam subsides. Add flour and cook, whisking, 2 minutes. Add
wine and water in a slow stream, whisking, then bring to a boil, whisking
constantly. Reduce heat and simmer, whisking occasionally, 5 minutes. Stir in
cream, zest, and pepper, and then remove from heat.
Bring 4 quarts water to a boil. Add kosher salt. Cook
manicotti until al dente—about 12 minutes.
Drain and allow manicotti to dry a bit.
manicotti until al dente—about 12 minutes.
Drain and allow manicotti to dry a bit.
Heat butter in a large skillet. Add shallots and sauté
until golden. Add salmon cubes and cook just until seared on the outside, 2-3
minutes. Season generously with salt and pepper. Remove from heat.
until golden. Add salmon cubes and cook just until seared on the outside, 2-3
minutes. Season generously with salt and pepper. Remove from heat.
Put oven rack in middle position and preheat oven to 425
degrees F. Butter a 9”x13”glass or ceramic baking dish and spread half of sauce
in dish.
degrees F. Butter a 9”x13”glass or ceramic baking dish and spread half of sauce
in dish.
Pack salmon mixture into manicotti, pushing toward the
center. Place in the baking dish,
arranging to fit all. Spoon the remaining sauce over manicotti.
Bake until salmon is just cooked through and sauce is bubbling, 15 to 20
minutes. Serve immediately.
center. Place in the baking dish,
arranging to fit all. Spoon the remaining sauce over manicotti.
Bake until salmon is just cooked through and sauce is bubbling, 15 to 20
minutes. Serve immediately.