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knapplc

Tonight's Dinner

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Tonight I made a stuffed manicotti with a roasted red pepper & ricotta filling, baked in red sauce reduced from tinned tomatoes, an onion and various herbs, broiled Italian sausage, then the whole shebang baked in a dish and topped with provolone. I made a salad with green leaf lettuce, shallots, mushrooms, bleu cheese, carrots & croutons and topped it with creamy Caesar dressing.

 

The sauce was canned crushed tomatoes with a whole onion skinned & split, left to simmer until the tomatoes melted & the onion sweated all its goodness into the sauce, plus a reduction of wine & the dregs of the tomato tin from a bottle of Nero D'Avola from Trader Joe's I'd opened over the weekend. Just simmer that all for 30 minutes & it's magic.

 

All the manicotti I've ever made has always torn because you boil it & the pasta agitates in the roiling water, but I just learned that all boiling does is hydrate dried pasta, so if you want that just soak it in salted water for maybe 30 minutes & it's the same result, but the pasta doesn't tear. Then I piped the stuffing into it using a ziploc bag as a piping bag, and baked the whole thing at 375 for about half an hour. I finished it under the broiler with the cheese on top.

 

Looked like this:

 

rmuaNLw.jpg

 

 

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Tonight I made a stuffed manicotti with a roasted red pepper & ricotta filling, baked in red sauce reduced from tinned tomatoes, an onion and various herbs, broiled Italian sausage, then the whole shebang baked in a dish and topped with provolone. I made a salad with green leaf lettuce, shallots, mushrooms, bleu cheese, carrots & croutons and topped it with creamy Caesar dressing.

 

The sauce was canned crushed tomatoes with a whole onion skinned & split, left to simmer until the tomatoes melted & the onion sweated all its goodness into the sauce, plus a reduction of wine & the dregs of the tomato tin from a bottle of Nero D'Avola from Trader Joe's I'd opened over the weekend. Just simmer that all for 30 minutes & it's magic.

 

All the manicotti I've ever made has always torn because you boil it & the pasta agitates in the roiling water, but I just learned that all boiling does is hydrate dried pasta, so if you want that just soak it in salted water for maybe 30 minutes & it's the same result, but the pasta doesn't tear. Then I piped the stuffing into it using a ziploc bag as a piping bag, and baked the whole thing at 375 for about half an hour. I finished it under the broiler with the cheese on top.

 

Looked like this:

 

rmuaNLw.jpg

 

 

 

That looks delicious knapp...

 

So when are you inviting me over for dinner?

 

:B):lol:

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Looks amazing!was this a personal recipe or did you find it online? I love Italian food but besides the basics I don't make much of it.

Just something I tossed together. It's all pretty basic. The salad is just a bunch of stuff I like thrown in a bowl.

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That's the difference between a cook and just making food! I'm going to have to try and work some wild game in this one and lots of google as well.

A chef, a cook and someone making food.

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These sweet things are just what you need this week. Smoky grilled chicken breasts pair perfectly with peach salsa. Fruit and meat really were made to go together, and this recipe proves it! You can use freshly peeled and chopped peaches or frozen, prepared ones, depending on how much time you have. While the confection-like fruit mixture is simmering on the stove, you can switch gears and grill up the chicken. Spoon a bit of the sauce over each piece of chicken before you serve it. Yum!

1 lb. peaches, peeled and chopped (can use frozen peaches)
¼ cup fresh orange juice
3 Tbsp. water (if necessary)
⅓ cup brown sugar
1¼ lb. chicken breasts, boneless, skinless

How to Make Grilled Chicken with Peach Sauce
 

 

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