PolishedTopaz
Sous Chef
Tonight was my first foray into handmade pasta ............. Mixed mushroom and onion manacotti with a bleu cheese sauce. Rich Rich Rich but WOW gooooooood!
Mushroom/Onion Manicotti
- Thread starter PolishedTopaz
- Start date
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Tonight was my first foray into handmade pasta ............. Mixed mushroom and onion manacotti with a bleu cheese sauce. Rich Rich Rich but WOW gooooooood!
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
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Looks great, PT!
4meandthem
Half Baked
Droolin!
Margi Cintrano
Washing Up
@ Polished Topaz: Stunning Manicotti
Good Morning,
What a gorgeous recipe ...
There is only 1 little mistake; the word Manicotti is spelt with an " i " ... M A N I C O T T I ...
I would love the recipe ... Could you kindly post on this thread when you have some free time to do so ...
Grazie, Ciao.
Gratefully appreciate it in advance.
Margi Cintrano.
One other thing,
Good Morning,
What a gorgeous recipe ...
There is only 1 little mistake; the word Manicotti is spelt with an " i " ... M A N I C O T T I ...
I would love the recipe ... Could you kindly post on this thread when you have some free time to do so ...
Grazie, Ciao.
Gratefully appreciate it in advance.
Margi Cintrano.
One other thing,
Last edited:
OP
OP
PolishedTopaz
Sous Chef
Certainly........
Pasta was done with
3 c. unbleached flour
4 lrg. eggs {beaten}
Pinch of salt
Done by hand and passed through the pasta maker a few times and finished by rolling pin.
Filling was
1/2 lrg. sweet {spanish or maui} onion diced lrg
5 shiatake sliced
5 baby bella sliced
1 sm package dried porcini reconstituted/chopped
2 lrg cloves garlic minced
S+P
1/2 tsp each rosemary/chives/thyme/lemon zezt-minced
Sauted in oil till soft-allowed to cool-mixed with
1 c ricotta
2 tbsp parma microplaned
Sauce was
3 tbsp butter
3 tbsp flour
milk.........I eyeballed it
1 sm wedge of Saga Bleu {rind removed chunked added to sauce}
1/2 c. gorganzola crumbles
mixed cheeses into hot sauce till well melted
Assembled and baked in 475 oven till lightly browned. Garnished with chives
Pasta was done with
3 c. unbleached flour
4 lrg. eggs {beaten}
Pinch of salt
Done by hand and passed through the pasta maker a few times and finished by rolling pin.
Filling was
1/2 lrg. sweet {spanish or maui} onion diced lrg
5 shiatake sliced
5 baby bella sliced
1 sm package dried porcini reconstituted/chopped
2 lrg cloves garlic minced
S+P
1/2 tsp each rosemary/chives/thyme/lemon zezt-minced
Sauted in oil till soft-allowed to cool-mixed with
1 c ricotta
2 tbsp parma microplaned
Sauce was
3 tbsp butter
3 tbsp flour
milk.........I eyeballed it
1 sm wedge of Saga Bleu {rind removed chunked added to sauce}
1/2 c. gorganzola crumbles
mixed cheeses into hot sauce till well melted
Assembled and baked in 475 oven till lightly browned. Garnished with chives
Last edited:
Margi Cintrano
Washing Up
@ Polished Topaz,
Grazie ... Many thanks for posting this lovely Manicotti Recipe ... Shall give it a try next week ... Saturdays are Pasta Day at our Loft ...
I like the lemon zest, rosemary and other herb & spices in addition to the Gorgonzola ingredients ... I can see this as a lovely lunch ...
Since we are on the Iberian Peninsula at moment, I believe I am going to use trompetas, a unique trumphet shaped black mushroom variety verses Italian mushrooms ... The trumphets shall be wild and fresh, verses the jarring business, which I am not too fond of.
Have a nice wkend and many thanks once again. Margi. Cintrano.
Grazie ... Many thanks for posting this lovely Manicotti Recipe ... Shall give it a try next week ... Saturdays are Pasta Day at our Loft ...
I like the lemon zest, rosemary and other herb & spices in addition to the Gorgonzola ingredients ... I can see this as a lovely lunch ...
Since we are on the Iberian Peninsula at moment, I believe I am going to use trompetas, a unique trumphet shaped black mushroom variety verses Italian mushrooms ... The trumphets shall be wild and fresh, verses the jarring business, which I am not too fond of.
Have a nice wkend and many thanks once again. Margi. Cintrano.
Last edited:
OP
OP
PolishedTopaz
Sous Chef
Copied and pasted, I'm so making this! Thanks!
Do take pictures ...........I so love to compare, And very glad that I was an inspiration to you! Similar threads
