MANICOTTI ALLA ROMANA
This rich meat, spinach and cheese filled manicotti dish is covered with white and red sauces. I offer this on the catering menu at my catering company and it is the most popular for casual dinner parties. It's a bit of work but well worth the effort.
Provided by markblau
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 7
Number Of Ingredients 17
Steps:
- Heat oil in a large skillet over medium heat. Saute onions until translucent. Saute garlic for 1 minute and stir in ground beef. Cook until well browned and crumbled. Season with salt and set aside to cool.
- Cook spinach according to package directions. Meanwhile, bring a large pot of lightly salted water to a boil. Add manicotti shells and parboil for half of the time recommended on the package. Drain and cover with cool water to stop the cooking process and prevent the shells from cracking.
- To the ground beef mixture add the cooked spinach and ricotta cheese. When the mixture is cool, add the beaten eggs. Spread 1/4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish. Gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture; place shells in prepared dish. Lightly cover the dish with plastic wrap or a clean, damp towel to prevent shells from cracking.
- Preheat oven to 350 degrees F (175 degrees C).
- Prepare the white sauce by melting the butter in a small saucepan over medium heat. Stir in flour and chicken bouillon. Increase heat to medium-high and cook, stirring constantly, until it begins to bubble. Stir in half and half and bring to a boil, stirring frequently. Cook for 1 minute, stirring constantly. Remove from heat and stir in parsley. Pour or ladle the sauce evenly over the stuffed shells.
- Stir the basil into the remaining spaghetti sauce. Carefully pour or ladle spaghetti sauce over the white sauce, trying to layer the sauces without mixing.
- Cover and bake for 40 minutes. Remove from oven, uncover and sprinkle with Parmesan cheese. Bake, uncovered, for 10 minutes more.
Nutrition Facts : Calories 611.7 calories, Carbohydrate 58.7 g, Cholesterol 134.2 mg, Fat 30.3 g, Fiber 6 g, Protein 27.6 g, SaturatedFat 13.1 g, Sodium 991.6 mg, Sugar 12.7 g
ROMAN-STYLE GNOCCHI
Gnocchi alla Romana are as delicious as they are virtually unknown. I feel like I've eaten a fair amount of Italian food, and I've been to Rome, but it wasn't until late in life that I discovered these wonderful, baked semolina dumplings.
Provided by Chef John
Categories Main Dish Recipes Dumpling Recipes
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Line a rimmed sheet pan with plastic wrap.
- Place milk and salt in a saucepan. Bring almost to a simmer over medium-high heat. As soon as bubbles start to break the surface of the milk, gradually whisk in the semolina. Whisk until semolina becomes thick, about 20 seconds. Reduce heat to medium-low; continue stirring with a wooden spoon until very thick, 7 to 10 minutes. Remove from heat. Add butter, grated cheese, and egg yolks. Stir quickly to prevent the yolks from cooking.
- Transfer mixture to prepared pan and spread out evenly. Cover with another piece of plastic wrap. Refrigerate until firm enough to cut, about 30 minutes.
- Preheat oven to 425 degrees F (220 degrees C). Brush a round, shallow baking dish with butter.
- Using a round 2 3/4-inch cookie cutter, cut out circles of the semolina dough. Arrange in a circular overlapping pattern in the prepared baking dish.
- With your damp hands, form the scraps of dough into a small ball. Flatten and place between 2 pieces of plastic wrap to flatten to the same thickness of the other dough. Cut out a few more rounds and arrange in center of circle.
- Drizzle melted butter over gnocchi and brush it over them evenly. Sprinkle with a pinch of cayenne pepper and a generous dusting of grated cheese.
- Bake in preheated oven until golden brown, about 25 minutes.
Nutrition Facts : Calories 334.9 calories, Carbohydrate 9.5 g, Cholesterol 176 mg, Fat 27.4 g, Protein 13.3 g, SaturatedFat 16.6 g, Sodium 789.2 mg, Sugar 8.8 g
ZUCCHINI ALLA ROMANA
Make and share this Zucchini Alla Romana recipe from Food.com.
Provided by pEa_NuT
Categories One Dish Meal
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet heat the oil.
- Cook whole garlic cloves in hot oil until lightly brown, then discard the garlic.
- Add zucchini, dried mint (if using), salt and pepper to oil in skillet.
- Stirring occasionally, cook, uncovered, over medium heat for about 5 minutes or until the zucchini is crisp-tender.
- To serve, sprinkle with cheese and fresh mint (if using).
Nutrition Facts : Calories 36.4, Fat 2.3, SaturatedFat 0.6, Cholesterol 1.9, Sodium 125.1, Carbohydrate 3.2, Fiber 0.9, Sugar 2, Protein 1.6
GNOCCHI ALLA ROMANA
Provided by Giada De Laurentiis
Categories appetizer
Time 1h22m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Lightly oil a small baking sheet. Whisk the stock, semolina flour, and salt in a heavy medium saucepan over medium-high heat until the mixture bubbles and is very thick, about 10 minutes. Beat the egg in a large bowl. Gradually beat the semolina mixture into the egg.
- Transfer the gnocchi mixture to the prepared baking sheet, spreading it to form a 1/2-inch-thick layer. Cover and refrigerate until the gnocchi mixture is cold and firm, at least 1 hour.
- Preheat the broiler. Generously butter a 10-inch-diameter gratin dish. Using a 2-inch-diameter cookie cutter, cut out rounds from the gnocchi mixture. Arrange the gnocchi in the prepared baking/gratin dish, overlapping slightly. Brush the remaining butter over the gnocchi. Sprinkle with the cheese, and pepper, if desired. Broil until the gnocchi are heated through and beginning to brown, about 6 minutes.
GNOCCHI ALLA ROMANA
Make and share this Gnocchi Alla Romana recipe from Food.com.
Provided by MsPia
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 defrees. Butter a jelly roll pan that has 3/4 inches sides.
- In a 3 to 4 quart sauce pan, heat the milk, salt, and 6 Tbs of the butter nearly to the boiling point over medium heat.
- Whisking vigorously, add the semolina in a thin stream and cook for about a minute, switching to a wooden spoon as the batter thickens.
- Remove from the heat and stir 1/2 cup of the grated cheese, then beat in the egg yolks. Working quickly pour the batter into the prepared pan and spread to a thicknes off 1/2 inch. Allow to cool and cover with plastic until ready to cook.
- Using a 3-inch diameter water glass, cut a rows of rounds across the sheet.
- Arrangein a well buttered baking dish. If there is any butter left, mealt it and pour on top of gnocchis. Sprinkle with the remaining 1/2 cup of grated cheese. Place in the oven and cook 15 to 20 minutes, or until the top is light golden brown. Remove and serve inmediately.
Nutrition Facts : Calories 603.1, Fat 39.7, SaturatedFat 23.7, Cholesterol 289.8, Sodium 1021.1, Carbohydrate 40.2, Fiber 1.6, Sugar 0.1, Protein 21.5
SPEDINI ALLA ROMANA
Make and share this Spedini Alla Romana recipe from Food.com.
Provided by efrbandgeek
Categories Meat
Time 30m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 7
Steps:
- Place one slice of bread on working surface, then place 2 slices of prosciutto and 2 slices of mozzarella on top of bread and then place another slice of bread on top.
- Trim the crusts, cut in half forming 2 rectangles and place 2 toothpicks through each of the rectangular sandwiches to hold together. Repeat using other 2 slices of bread, mozzarella, and prosciuto.
- Dredge each spedini in flour then dip in egg, covering all sides.
- Heat about 3 inches of vegetable oil in a large saute pan over high heat.
- Place spedini in pan and fry on both sides until brown.
- Place spedini in serving plates and remove the toothpicks.
Nutrition Facts : Calories 481.7, Fat 31.1, SaturatedFat 16.8, Cholesterol 287.7, Sodium 854.7, Carbohydrate 27, Fiber 1.2, Sugar 3.1, Protein 23
STUFATINO ALLA ROMANA (ROMAN BEEF STEW)
This is a rich beef stew full of flavor. Serve it with potatoes and courgettes (zucchini) for a delightful dinner.
Provided by Trudy Hobbs
Categories Stew
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Coat the beef cubes in the seasoned flour.
- Heat the oil in a large casserole dish.
- The dish must be flame proof.
- Add the bacon pieces and fry until they are crisp.
- Transfer them to kitchen towels to drain.
- Add the onion, garlic and celery to the casserole and fry until the onion is soft.
- Add the beef cubes and fry until evenly browned.
- Stir in the marjoram and bacon, and pour over the wine and stock.
- Bring to the boil, reduce the heat to low and simmer the stew, uncovered, for 30 minutes.
- Moisten the meat with a little more stock if it becomes too dry.
- The stew is done when the beef is tender and the sauce very thick and dark.
- Serve at once.
Nutrition Facts : Calories 806.2, Fat 50.4, SaturatedFat 17.8, Cholesterol 167.3, Sodium 655.6, Carbohydrate 19.2, Fiber 1.6, Sugar 3, Protein 54.8
BUCATINI AMATRICIANA ALLA ROMANA
This is one of the most popular Roman pasta dishes, very tasty and quick and simple to prepare. Like so many of traditional Italian dishes every household and every mammas and nonnas have their own recipes none of which are identical, this is the one we established and find to our liking... Bucatini is the type of the pasta traditionally used for this recipe, you can also use spaghetti, the result is just as delicious. Note: Given amounts of ingredients below are just a rough indication... please feel free to adjust them according to your preference! Also, during the season, do use fresh ripe tomatoes instead of those from the tins!
Provided by dolcetta46
Categories European
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet sauté onion and garlic in a sufficient amount of olive oil.
- When they are well cooked, add the crumbled bacon and tomatoes, season with salt and pepper (or red pepper).
- *if you are using the tinned tomatoes, mush them up in small pieces.
- Bring to boil and cook for several minutes until the flavours are well blended and some of the extra liquid is evaporated.
- Meanwhile cook the pasta al dente, and drain.
- Toss the tomato mixture together with the pasta, serve with plenty of freshly grated cheese.
Nutrition Facts : Calories 601.3, Fat 17.6, SaturatedFat 5.6, Cholesterol 23.8, Sodium 732, Carbohydrate 91.7, Fiber 6.5, Sugar 10.4, Protein 19.2
GNOCCHI ALLA ROMANA (BAKED SEMOLINA GNOCCHI)
Not to be confused with the traditional potato gnocchi, gnocchi alla Romana are semolina dumplings, baked with cheese and butter. In this recipe, pancetta is added to the mix for a tastier version of this classical Roman dish.
Provided by clara
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Combine milk, 1/4 cup butter, and a pinch of salt in a saucepan; bring to a boil. Whisk semolina into boiling milk, mixing well to prevent lumps. Reduce heat and cook, stirring often, until thickened, 3 to 4 minutes. Remove saucepan from heat. Add egg yolks, 1 cup Grana Padano, and Gruyere cheese; stir well.
- Heat a nonstick skillet over medium heat; cook and stir pancetta until crisp, 7 to 10 minutes. Stir pancetta into semolina mixture.
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with 1 1/2 teaspoon butter.
- Spread semolina mixture onto 1 of the prepared baking sheets, about 1/2-inch thick. Allow to cool to room temperature, about 15 minutes.
- Cut small disks out of cooled semolina using a juice glass or cookie cutter. Place the disks onto the other prepared baking sheet, slightly overlapping the disks. Sprinkle the remaining Grana Padano cheese over disks and dot with remaining 1 1/2 teaspoon butter.
- Bake in the preheated oven until gnocchi are nicely crisp and golden, about 20 minutes.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 13 g, Cholesterol 189.8 mg, Fat 31.6 g, Fiber 0.1 g, Protein 21.7 g, SaturatedFat 18.3 g, Sodium 789 mg, Sugar 11.8 g
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