flyinglentris
Disabled and Retired Veteran
Lamb Manicotti with Creamy Tomato Wine Sauce:
Ingredients:
1) Lamb, Ground - 1 to 2 cups
2) Manicotti - 8 to 10 shells
NOTE: To best determine the number of shells to use, lay them out dry in the intended baking dish and add two more in case one or more fall apart when boiling them up.
3) Garlic - 6 to 8 tspns.
4) Shallot - 1
5) Anaheim pepper - 2
6) Sun dried tomato - 1/8 cup
7) Half n half - 1/8 cup
8) Cream cheese - 2 tblspns.
9) Wine, Syrah - 1/2 cup
10) Tomato sauce - 1 cup
11) Mozzarella cheese - as required
12) Oregano - 2 to 3 tspns.
13) Thyme - 2 tspns.
14) Marjoram - 1 tspn.
15) Rosemary - 1 tspn.
16) Anise - as desired
17) Olive oil - 3 tblspns.
Procedure:
1) Dice garlic
2) Julienne slice and cut shallot and Anaheim pepper.
3) Blend cream cheese, half n half and olive oil.
3) In a pot heat and mix tomato sauce, the blend and wine.
4) Add 1/4 cup lamb, 4 tspns. garlic, shallot, Anaheim pepper, sun dried tomato and remaining spices.
5) Simmer the sauce mixture until lamb is cooked and vegetables soften.
6) Mix 1/2 tspn. each oregano, anise and thyme into remaining lamb.
7) Mix 2 to 4 tblspns. 2 to 4 tspns. garlic into remaining ground lamb.
8) Roll remaining ground lamb to fit in manicotti shells.
9) Boil the manicotti shells until semi-soft.
10) Coat the lamb rolls with sauce.
11) Fill each manicotti shell with coated lamb rolls.
NOTE: To make the job easier, divide each roll in half and using a teaspoon, insert the halves in opposite ends of the manicotti shell.
12) Drip fill each manicotti stuffed shell with some sauce.
13) Place the stuffed shells in a baking dish.
14) Cover the stuffed manicotti shells with remaining sauce.
15) Shred the mozzarella cheese, if necessary.
16) Cover the lamb manicotti and wine sauce with mozzarella cheese.
17) Bake for 20 to 25 minutes at 360F on bottom rack.
NOTE: When the cheese browns and sauce begins to bubble up through it, the manicotti dish is almost cooked. Cook for another 10 minutes at reduced heat, 275F.
18) Remove from the oven and serve.
Serves four.
Juices that collect in the bottom of the baking pan can be drizzled over the meal to make it all the more enjoyable.
Ingredients:
1) Lamb, Ground - 1 to 2 cups
2) Manicotti - 8 to 10 shells
NOTE: To best determine the number of shells to use, lay them out dry in the intended baking dish and add two more in case one or more fall apart when boiling them up.
3) Garlic - 6 to 8 tspns.
4) Shallot - 1
5) Anaheim pepper - 2
6) Sun dried tomato - 1/8 cup
7) Half n half - 1/8 cup
8) Cream cheese - 2 tblspns.
9) Wine, Syrah - 1/2 cup
10) Tomato sauce - 1 cup
11) Mozzarella cheese - as required
12) Oregano - 2 to 3 tspns.
13) Thyme - 2 tspns.
14) Marjoram - 1 tspn.
15) Rosemary - 1 tspn.
16) Anise - as desired
17) Olive oil - 3 tblspns.
Procedure:
1) Dice garlic
2) Julienne slice and cut shallot and Anaheim pepper.
3) Blend cream cheese, half n half and olive oil.
3) In a pot heat and mix tomato sauce, the blend and wine.
4) Add 1/4 cup lamb, 4 tspns. garlic, shallot, Anaheim pepper, sun dried tomato and remaining spices.
5) Simmer the sauce mixture until lamb is cooked and vegetables soften.
6) Mix 1/2 tspn. each oregano, anise and thyme into remaining lamb.
7) Mix 2 to 4 tblspns. 2 to 4 tspns. garlic into remaining ground lamb.
8) Roll remaining ground lamb to fit in manicotti shells.
9) Boil the manicotti shells until semi-soft.
10) Coat the lamb rolls with sauce.
11) Fill each manicotti shell with coated lamb rolls.
NOTE: To make the job easier, divide each roll in half and using a teaspoon, insert the halves in opposite ends of the manicotti shell.
12) Drip fill each manicotti stuffed shell with some sauce.
13) Place the stuffed shells in a baking dish.
14) Cover the stuffed manicotti shells with remaining sauce.
15) Shred the mozzarella cheese, if necessary.
16) Cover the lamb manicotti and wine sauce with mozzarella cheese.
17) Bake for 20 to 25 minutes at 360F on bottom rack.
NOTE: When the cheese browns and sauce begins to bubble up through it, the manicotti dish is almost cooked. Cook for another 10 minutes at reduced heat, 275F.
18) Remove from the oven and serve.
Serves four.
Juices that collect in the bottom of the baking pan can be drizzled over the meal to make it all the more enjoyable.
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