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How To make Cristina's Low Fat Manicotti
Ingredients
12
each
manicotti noodles or 24 jumbo shells
1
each
spinach, frozen, package, drained, chopped
1/4
cup
parmesan cheese
1/2
teaspoon
nutmeg
1
each
egg white
1
salt and pepper, to taste
Sauce
:
12
each
roma tomatoes, halved
1
each
scallions, bunch, chopped
2
each
garlic, cloves, minced
1/2
each
carrot, chopped
1/4
cup
white wine
1
salt and pepper, to taste
Directions:
Cook the manicotti noodles and set aside. In a large bowl, combine all ingredients. Using a pastry bag, fill the noodles. Place in a large casserole dish.
Sauce: Place all ingredients in saucepan and simmer for 30 - 45 minutes. Transfer to blender and blend. Strain the sauce through a fine mesh strainer. Pour the sauce over the manicotti and top with parmesan. Bake at 325 degrees for 45 minutes.
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With a few simple veggies and my technique, you will make the perfect risotto every time without breaking the sweat like in the old days. The best rice choices are Carnaroli or Vialone Nano also Arborio, more readily available, can make an ultra creamy risotto. FULL RECIPE BELOW
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** Golden Risotto**: dedicated to famous Italian chef Gualtiero Marchesi and his special technique.
RECIPE: PERFECT RISOTTO WITH FRESH PEAS & ASPARAGUS
Ingredients:
3 tbsp. butter, (45 ml), divided
1 large shallot, finely diced
1 clove garlic, chopped
1 cup Carnaroli, Vialone Nano or Arborio rice (200gm)
1/2 cup dry white wine (125 ml)
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salt and freshly cracked black pepper
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¾ cup frozen peas (75gm )
fresh tarragon for garnish
½ bunch fresh chopped chives
1-2 oz freshly grated Parmigiano (40-60 gm)
Grated lemon zest as garnish
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Continue this process until all stock has been used and rice is almost tender about 15-17 minutes. Add the cooked vegetables, remaining butter and grated cheese and stir vigorously for 30 seconds until blended and creamy. Adjust seasoning, add the herbs and stir. Cover, remove from heat and let stand 2 minutes.
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