ABC7 Cooking Segment 12/2/21 “Merry Christmas Manicotti”
Appetizer
Stuffed Artichoke
Artichokes are packed with antioxidants and is a good source of folate, dietary fiber, and vitamins C and K
Serves 2
Ingredients:
2 Medium Artichokes, Remove all loose and imperfect triangular scales and trim off stem
3 Cups Seasoned Breadcrumbs
2 Eggs
2 Oz. Fresh Oregano
2 Oz. Fresh Chopped Flat Leaf Parsley
2 Oz. Grated Parmigiano Reggiano
2 Oz. Shredded Mozzarella
1 Cup Vegetable Stock
Extra Virgin First Cold Press Organic Olive Oil
Method:
Work open triangular scales on outside of artichoke to create a cavity at the center
In a mixing bowl combine Breadcrumbs, Eggs, Oregano, Parsley, Cheese and Stock
Mix well until it resembles a dough like substance
Stuff breading into artichoke until 1/2 full
Place some Mozzarella and more breading over that
Place in a baking pan, Cover with Vegetable stock and drizzle Olive Oil
Cover and bake for 45 minutes
Plate Artichoke and spoon Stock over it
Garnish with Parsley
Entree
Manicotti
Manicotti or Italian for “Sleeves", is an Italian form of pasta. Manicotti are very large pasta tubes that are stuffed Ricotta and other Cheeses and baked.
4 Oz. Del Pastaio Ricotta or similar (firm textured)
4 Oz. SopraFina Ricotta or Similar (fine textured)
2 Oz. Italian Flat Leaf Parsley Chopped
2 Medium Eggs
2 Oz. Shredded Mozzarella
2 Oz. Grated Parmigiano Reggiano
Pinch of Black Ground Pepper
8 Oz. Fresh Pasta Sheet, cut into two rectangular shapes
8 Oz. Sugo (red marinara sauce)
Method:
In a large mixing bowl combine Ricotta, Parsley, Eggs, Mozzarella, Pepper and Parmigiano
Mix well and set aside
Cut out your pasta into rectangular shapes
Place some of your mix at the center of pasta and roll tightly
Place some sauce onto a baking pan and put your Manicotti in it
Add some sauce, more mozzarella and grated cheese atop
Bake for 12 minutes at 350 or until cheese is browned and sauce is bubbling
Plate and Garnish with Parsley
