Spinach & Porcini Stuffed Manicotti
| Spinach and Porcini Stuffed Manicotti (Mf) Categories: Milk, Spinach, Red Onion, Cheese, Onion, Garlic, Butter, Dishes, Pasta, Stuffed 1 ounce of Dried porcini 1 cup of hot water 1 cup of minced red onion 2 tablespoons of Unsalted butter 1 1/2 cup of cooked and drained spinach, 2 teaspoons of minced garlic 15 ounces of Ricotta cheese 1/2 cup of Coarsely grated mozzarella 1 cup of Grated locatelli cheese 1 large Egg, beaten lightly Salt and pepper to taste Freshly grated nutmeg 8 Manicotti shells SAUCE 3 tablespoons of unsalted butter 3 tablespoons of flour 1 1/2 cup of milk, heated Freshly grated nutmeg Salt and pepper to taste Snipped fresh chives or
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Instructions: Preheat oven to 350ºF. 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 1/2 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@netrax.net Recipe by: PASTA MONDAY TO FRIDAY SHOW # PS6560 Posted to MC-Recipe Digest V1 #495 by 4paws@netrax.net (Shermeyer-Gail) on Mar 02, 1997.
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