Spinach And Porcini Stuffed Manicotti
Serves: 6
Camila Dooley
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
50
Sourness
39
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
30 g
Porcini (dried)1 cup
Water (hot)1 cup
Red Onion (minced)3 tbsps
Unsalted Butter2 tsps
Garlic (minced)1 large
Egg (beaten lightly)1
Salt3 tbsps
Flour1.5 cups
Milk (heated)Directions:
1
Preheat oven to 350 degrees
2
In a heatproof bowl soak the porcini in the water for 15 minutes
3
Drain the porcini, reserving the liquid, pat dry and chop fine
4
Strain reserved soaking liquid through a double thickness of dampened cheesecloth into a bowl
5
In a skillet set over moderate heat cook the onion in the butter, stirring occasionally, for 5 minutes
6
Add the spinach, garlic and mushrooms and cook, stirring, 3 to 4 minutes, or until heated through
7
Transfer mixture to a bowl, add remaining ingredients (using only 1/2 cup of locatelli) and gently stir to combine well
8
Cook the manicotti in boiling salted water until just al dente
9
With a slotted spoon transfer to a bowl of cold water, drain and pat dry
10
Gently stuff shells with filling and arrange in a buttered baking dish
11
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
12
Add the milk and reserved mushroom liquid and bring to a simmer, whisking
13
Add nutmeg, salt and pepper and simmer, whisking occasionally, for 5 minutes
14
Spoon the sauce over the manicotti, sprinkle with the remaining locatelli and bake, covered with foil for 30 minutes
15
Uncover and bake for 10-15 minutes longer
16
Let rest 5 minutes
17
Sprinkle with snipped fresh chives