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Stuffed leeks manicottis with ricotta
Author:
Les Cultures de chez nous
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Preparation
20
Baking
60
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
8 manicottis
2 finely minced trimmed leek's white
Olive oil in enough quantity
1 container of 142 gr (4 1/2 oz) of young spinaches
80 ml (1/3 cup) of goat cheese at room temperature
375 ml (1 1/2 cup) of ricotta
1 egg
Zest of 1 lemon
Ground salt and pepper
750 ml (3 cups) of homemade or commercial tomato sauce
250 ml (1 cup) of grated pecorino
Few fresh basil leaf up to taste
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Stuffed leeks manicottis with ricotta
From
Sep 22
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Jan 01
Preparation
Cook manicottis with packaging instrcution. Set aside.
Manwhile, in a pan at medium heat, cook leeks for 2 to 3 minutes in bit of oil. Add spinaches and continue cooking until roasted. Cool down vegetables over paper towels to asborb vegetation water from spinaches.
In a bowl, mix goat cheese, ricotta, egg and lemon zest. Add vegetables, then salt and pepper. Mix.
Peheat oven at 190°C (375°F). Pour half tomato sauce in a oven safe plate. With a piping bag, stuff manicottis with cheese mixture and lay into plate. Cover with tomato sauce left. Oven bake, covered, for 30 to 40 minutes. Serve manicottis with grated pecorino, a bit of olive oil and few basil leaves.
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