Печени маникоти
Това класическо печено маникотирано блюдо от “Геометрията на тестените изделия” на Кай Хилдебранд и Якоб Кенеди изригва с кремообразно сирене от рикота.
Източник: шоуто на Марта Стюарт, октомври 2010 г.
Дози
Това класическо печено маникотирано блюдо от “Геометрията на тестените изделия” на Кай Хилдебранд и Якоб Кенеди изригва с кремообразно сирене от рикота.
Източник: шоуто на Марта Стюарт, октомври 2010 г.
Дози
Dominick
27.04.2023 @ 03:38
This classic baked manicotti dish from “The Geometry of Pasta” by Cai Hildebrand and Jacob Kennedy is bursting with creamy ricotta cheese. Source: Martha Stewart Show, October 2010. 2 servings. Ingredients: Coarse salt and freshly ground black pepper, 1/4 pound manicotti pasta, 1 3/4 cups fresh spinach (1/2 liter), chopped, 1 cup fresh grated Parmesan cheese, plus more for serving, 2 large egg yolks, Freshly grated nutmeg, 1 1/2 tablespoons unsalted butter, 3 tablespoons all-purpose flour, 3/4 cup plus 3 tablespoons whole milk, 3/4 cup medium tomato sauce. Instructions: 1. Preheat the oven to 425 degrees. 2. Bring a large pot of salted water to a boil. Add the manicotti and cook according to the package instructions until al dente. Drain, reserving the pasta cooking water; rinse with cold water and drain again. Set aside. 3. Prepare the pasta cooking water and add the spinach; cook until just wilted. Drain, rinse with cold water, and drain again. Squeeze out any excess water from the spinach and finely chop. 4. Transfer the spinach to a large bowl along with the ricotta, half of the Parmesan, egg yolk, and nutmeg; season with salt and black pepper and stir to combine. Mix the spinach into the manicotti and set aside. 5. Melt the butter in a medium saucepan over medium-high heat. Add the flour and whisk until well combined. Gradually whisk in the milk; continue to cook, whisking constantly, until the mixture is smooth and thickened. 6. Evenly spread the tomato sauce on the bottom of a small rectangular baking dish. Top with an even layer of stuffed manicotti. Pour the butter mixture over the manicotti and sprinkle with the remaining cheese. Transfer to the oven and bake until golden brown on top, 20 to 25 minutes. Let stand for 10 to 20 minutes before serving with additional Parmesan.