Post by amarante on Nov 5, 2016 12:38:40 GMT -5
Subs pork and "greens" for an interesting twist on an Italian classic
BAKED MANICOTTI
SERVES 8 TO 10
Source: Marcus Samuelsson - The Red Rooster Cookbook
I love the combination of pork and collards, creamy cheeses, and tomatoes in the filling of these pasta tubes. And the cheese sauce takes the baked pasta far beyond what you’d get with a plain white sauce.
When we’re sitting around the table after we’ve eaten, I always think, “We’ve got to make these more often.” Make them for your family.
FOR THE FILLING
½ cup olive oil
1 red onion, chopped
4 garlic cloves, chopped
1 pound collard greens, stemmed and chopped
2 tablespoons balsamic vinegar
2 teaspoons fennel seeds
Coarse kosher salt and freshly ground black pepper
2 teaspoons dried oregano
1 pound ground pork
1 (14.5-ounce) can crushed tomatoes
½ cup ricotta
½ cup mascarpone
FOR THE CHEESE sauce
1 tablespoon unsalted butter
1 red onion, sliced thin
1 garlic clove, minced
2 tablespoons all-purpose flour
4 cups (1 quart) heavy cream
1 cup milk
½ cup mascarpone
½ pound cheddar cheese, shredded
⅓ pound (1½ cups) Parmesan cheese, grated
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
Coarse kosher salt and freshly ground black pepper
TO FINISH
2 (8-ounce) boxes dried manicotti noodles
FOR THE FILLING
1 Heat ¼ cup of the olive oil in a large skillet over medium-high heat. Add the onion, half the garlic, and the collards and cook until the collards start to brown, about 8 minutes. Add the vinegar, fennel seeds, and salt and pepper to taste and cook until fragrant, about 2 minutes. Turn off the heat and stir in the oregano. Scrape into a large bowl.
2 Add the remaining ¼ cup olive oil to the skillet. Add the remaining garlic and the pork, season with salt and pepper, and cook over medium-high heat, stirring constantly to break up the meat. When the meat is in tiny crumbles and no longer pink, you can stop the constant stirring; just give the pork an occasional stir until it’s browned, about 10 minutes. Add the tomatoes and bring to a simmer. Turn the heat down to medium-low and simmer until very thick, 8 to 10 minutes. Scrape into the bowl with the collards and cool to room temperature. Stir in the ricotta and mascarpone.
FOR THE CHEESE SAUCE
3 Melt the butter in a large pot over medium-high heat. Add the onion and cook, stirring often, until it’s starting to brown, 6 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the flour and cook, stirring, for 1 minute. Pour in half the cream and cook, stirring, until the sauce thickens and comes to a simmer. Pour in the remaining cream and the milk and cook, stirring, until the sauce boils. Turn the heat down to low and add the mascarpone and cheeses. Whisk until the cheeses melt and the sauce is smooth. Turn off the heat and whisk in the nutmeg, cloves, and salt and pepper to taste. Keep covered at the back of the stove while you finish the casserole.
TO FINISH
4 Preheat the oven to 350ºF. Butter a 9-x-13-inch baking dish—be generous. Set up a large bowl of cold water.
5 Bring a very large pot of water to a boil. Salt the water generously and cook the manicotti until just shy of al dente. Use a spider or slotted spoon to transfer the manicotti to the cold water (the noodles are likely to break if you dump them in a colander). When the noodles are cool, lift them out onto a kitchen towel.
6 Put the filling into a pastry bag (you don’t need a tip) or a zip-top bag (cut off a corner) and stuff the pasta with the pork and collard filling. You’ll have enough filling for 22 noodles. Layer half the pasta in the baking dish and spoon over half the cheese sauce. Make another layer with the rest of the pasta and spread the remaining cheese sauce over the top.
7 Cover the manicotti with aluminum foil, set the baking dish on a rimmed baking sheet to catch any spills, and bake for 30 minutes. Remove the foil, turn the oven temperature up to 400ºF, and bake until browned and bubbling, about 15 minutes. Let it sit for at least 15 minutes before serving.
BAKED MANICOTTI
SERVES 8 TO 10
Source: Marcus Samuelsson - The Red Rooster Cookbook
I love the combination of pork and collards, creamy cheeses, and tomatoes in the filling of these pasta tubes. And the cheese sauce takes the baked pasta far beyond what you’d get with a plain white sauce.
When we’re sitting around the table after we’ve eaten, I always think, “We’ve got to make these more often.” Make them for your family.
FOR THE FILLING
½ cup olive oil
1 red onion, chopped
4 garlic cloves, chopped
1 pound collard greens, stemmed and chopped
2 tablespoons balsamic vinegar
2 teaspoons fennel seeds
Coarse kosher salt and freshly ground black pepper
2 teaspoons dried oregano
1 pound ground pork
1 (14.5-ounce) can crushed tomatoes
½ cup ricotta
½ cup mascarpone
FOR THE CHEESE sauce
1 tablespoon unsalted butter
1 red onion, sliced thin
1 garlic clove, minced
2 tablespoons all-purpose flour
4 cups (1 quart) heavy cream
1 cup milk
½ cup mascarpone
½ pound cheddar cheese, shredded
⅓ pound (1½ cups) Parmesan cheese, grated
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
Coarse kosher salt and freshly ground black pepper
TO FINISH
2 (8-ounce) boxes dried manicotti noodles
FOR THE FILLING
1 Heat ¼ cup of the olive oil in a large skillet over medium-high heat. Add the onion, half the garlic, and the collards and cook until the collards start to brown, about 8 minutes. Add the vinegar, fennel seeds, and salt and pepper to taste and cook until fragrant, about 2 minutes. Turn off the heat and stir in the oregano. Scrape into a large bowl.
2 Add the remaining ¼ cup olive oil to the skillet. Add the remaining garlic and the pork, season with salt and pepper, and cook over medium-high heat, stirring constantly to break up the meat. When the meat is in tiny crumbles and no longer pink, you can stop the constant stirring; just give the pork an occasional stir until it’s browned, about 10 minutes. Add the tomatoes and bring to a simmer. Turn the heat down to medium-low and simmer until very thick, 8 to 10 minutes. Scrape into the bowl with the collards and cool to room temperature. Stir in the ricotta and mascarpone.
FOR THE CHEESE SAUCE
3 Melt the butter in a large pot over medium-high heat. Add the onion and cook, stirring often, until it’s starting to brown, 6 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add the flour and cook, stirring, for 1 minute. Pour in half the cream and cook, stirring, until the sauce thickens and comes to a simmer. Pour in the remaining cream and the milk and cook, stirring, until the sauce boils. Turn the heat down to low and add the mascarpone and cheeses. Whisk until the cheeses melt and the sauce is smooth. Turn off the heat and whisk in the nutmeg, cloves, and salt and pepper to taste. Keep covered at the back of the stove while you finish the casserole.
TO FINISH
4 Preheat the oven to 350ºF. Butter a 9-x-13-inch baking dish—be generous. Set up a large bowl of cold water.
5 Bring a very large pot of water to a boil. Salt the water generously and cook the manicotti until just shy of al dente. Use a spider or slotted spoon to transfer the manicotti to the cold water (the noodles are likely to break if you dump them in a colander). When the noodles are cool, lift them out onto a kitchen towel.
6 Put the filling into a pastry bag (you don’t need a tip) or a zip-top bag (cut off a corner) and stuff the pasta with the pork and collard filling. You’ll have enough filling for 22 noodles. Layer half the pasta in the baking dish and spoon over half the cheese sauce. Make another layer with the rest of the pasta and spread the remaining cheese sauce over the top.
7 Cover the manicotti with aluminum foil, set the baking dish on a rimmed baking sheet to catch any spills, and bake for 30 minutes. Remove the foil, turn the oven temperature up to 400ºF, and bake until browned and bubbling, about 15 minutes. Let it sit for at least 15 minutes before serving.
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