|
|
|
|
| |
1.
|
In a large pot of boiling, well salted water, cook the manicotti shells. Cook for 8 to 10 minutes. They don't need to be fully cooked, just pliable and somewhat softened. Cool them in an ice bath, then set them aside, covered.
|
|
| |
2.
|
Cut the mushrooms into slices and saute them in a bit of butter with salt and pepper to taste. Cook for 6 to 8 minutes. Set aside to cool.
|
|
| |
3.
|
Cut the turkey into small dice pieces. Start with a 1/4" slice of the turkey, then cut the slices into 1/4" strips, then cut the strips into 1/4" dice.
|
|
| |
4.
|
In a large mixing bowl, combine the ricotta, eggs, parmesan cheese, tarragon, mushrooms, and turkey. Mix until well combined. Season with salt and pepper to taste.
|
|
| |
5.
|
Place the cheese mixture into a pastry piping bag with a large tip, or no tip. Fill the manicotti with the cheese. Place the stuffed shells into a baking dish. Place the baking dish in a 325 degreen oven for 20-25 minutes.
|
|
| |
6.
|
For the Sauce: Push the two cloves into the peeled onion half. Place the onion and the milk into a small sauce pan and bring heat over medium high heat. Just when small bubbles appear on the side of the pan, reduce the heat to a simmer.
|
|
| |
7.
|
In another small pan, make a roux by first melting the butter. Then add the flour and cook over medium low heat for 4-5 minutes.
|
|
| |
8.
|
After the milk has simmered for about 10 minutes, remove the onion and cloves. Add a bit of roux at a time to the milk, whisking constantly. Add the roux until the desired thickness is achieved. Season with salt and pepper.
|
|
| |
9.
|
Pour the sauce over the manicotti and serve.
|
|
| |
|
Chef Michael Reining is the host and producer of The Radio Kitchen.
Chef Mike also caters and offers his Personal Chef services, "Chef Mike
Presents!" in the greater San Francisco bay area. Email him at chefmike@radiokitchen.net
|
|
| |
|
|
