Blane has made me drool over the Molto Manicotti recipe with his FB post! William's heart attack was a wake up call, but his numbers for cholesterol are good. But I don't want to contribute to the problem. That being said, I think his biggest problem is portion control. He always went back for seconds! And stress has been high lately. We are working on both!
All that said, I would LOVE to make this, but I would feel better if I could lighten it up. I figure on reducing the protein to 6 oz. chicken to 2 oz. Italian sausage? Maybe use hot sausage to ramp up the flavor? 2 % milk for sure. Reduced fat ricotta is a given. But what about the gruyere? And is there such a thing as reduced fat fresh mozzarella? Would that be enough?
Suggestions please. Here's the recipe.
Molto Manicotti
Servings:12
If fontina is not available Gruyere, Gouda, or Provolone will work.
Ingredients
For the Filling:
4 ounces chicken breast diced
4 ounces Italian sausage bulk
1 1/4 cups button mushrooms sliced
1 1/4 cups shiitake mushrooms stemmed, sliced
3/4 cup red bell pepper seeded, julienned
1 tablespoon garlic minced
1 teaspoon dried Italian seasoning
Salt and pepper to taste
1 cup fontina cheese grated
3/4 cup ricotta cheese
3/4 cup Parmesan cheese grated
1/3 cup scallions sliced
1 egg
For the Béchamel;
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups milk whole or 2%
1 teaspoon kosher salt
1/4 teaspoon white pepper nutmeg, and cayenne
For the Pasta:
12 lasagna noodles
4 ounces mozzarella cheese fresh, thinly sliced
Preparation
Preheat oven to 425°; coat a large casserole dish with nonstick spray.
Saute chicken and sausage for the filling in a nonstick skillet over medium-high heat. When brown, add mushrooms, bell pepper, garlic, and dried herbs; cook until vegetables are soft, 810 minutes. Season with salt and pepper, and remove from heat; cool briefly.
Blend cheeses, scallions, and egg together in a large bowl. Fold in chicken mixture until combined.
Melt butter for the béchamel in a large saucepan over medium heat. Stir in flour and cook 1 minute.
Whisk in milk gradually, then increase heat to medium-high. Bring to a simmer, stirring constantly, until sauce thickens; remove from heat and add seasonings. Coat bottom of prepared baking dish with 1 cup béchamel.
Cook pasta in boiling salted water for 4 minutes, or until pliable; drain and rinse. Fill and roll manicotti as shown below, then top with remaining béchamel and the mozzarella. Bake, uncovered, for 25 minutes, or until cheese is golden and sauce is bubbly. Let stand for 5 minutes before serving.
All that said, I would LOVE to make this, but I would feel better if I could lighten it up. I figure on reducing the protein to 6 oz. chicken to 2 oz. Italian sausage? Maybe use hot sausage to ramp up the flavor? 2 % milk for sure. Reduced fat ricotta is a given. But what about the gruyere? And is there such a thing as reduced fat fresh mozzarella? Would that be enough?
Suggestions please. Here's the recipe.
Molto Manicotti
Servings:12
If fontina is not available Gruyere, Gouda, or Provolone will work.
Ingredients
For the Filling:
4 ounces chicken breast diced
4 ounces Italian sausage bulk
1 1/4 cups button mushrooms sliced
1 1/4 cups shiitake mushrooms stemmed, sliced
3/4 cup red bell pepper seeded, julienned
1 tablespoon garlic minced
1 teaspoon dried Italian seasoning
Salt and pepper to taste
1 cup fontina cheese grated
3/4 cup ricotta cheese
3/4 cup Parmesan cheese grated
1/3 cup scallions sliced
1 egg
For the Béchamel;
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups milk whole or 2%
1 teaspoon kosher salt
1/4 teaspoon white pepper nutmeg, and cayenne
For the Pasta:
12 lasagna noodles
4 ounces mozzarella cheese fresh, thinly sliced
Preparation
Preheat oven to 425°; coat a large casserole dish with nonstick spray.
Saute chicken and sausage for the filling in a nonstick skillet over medium-high heat. When brown, add mushrooms, bell pepper, garlic, and dried herbs; cook until vegetables are soft, 810 minutes. Season with salt and pepper, and remove from heat; cool briefly.
Blend cheeses, scallions, and egg together in a large bowl. Fold in chicken mixture until combined.
Melt butter for the béchamel in a large saucepan over medium heat. Stir in flour and cook 1 minute.
Whisk in milk gradually, then increase heat to medium-high. Bring to a simmer, stirring constantly, until sauce thickens; remove from heat and add seasonings. Coat bottom of prepared baking dish with 1 cup béchamel.
Cook pasta in boiling salted water for 4 minutes, or until pliable; drain and rinse. Fill and roll manicotti as shown below, then top with remaining béchamel and the mozzarella. Bake, uncovered, for 25 minutes, or until cheese is golden and sauce is bubbly. Let stand for 5 minutes before serving.
Daphne
Keep your mind wide open.
Keep your mind wide open.