FOUR CHEESE MANICOTTI

Ingredients

1 large onion; minced
1 pound mushrooms, sliced
1/2 cup butter or margarine
1/2 cup flour
4 cups milk
1 1/2 ups parmesan cheese, grated
salt and pepper to taste
12 manicotti shells
1 pound deli-style ricotta
4 ounces mozzarella cheese, diced
1/2 cup romano cheese, grated
1/4 cup walnuts, finely chopped
1/4 cup parsley, chopped
3 eggs
1 dash nutmeg

Directions:

Saute onion and mushrooms in butter 5 minutes; stir in flour. Gradually stir in milk; stir over low heat until sauce bubbles and thickens. Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside. Cook manicotti shells according to package directions; drain and cover with cold water. Mix together ricotta, mozzarella, Romano and remaining Parmesan cheese; add walnuts, parsley and eggs. Season to taste with salt, pepper and nutmeg. Drain manicotti shells; stuff with cheese mixture. Place shells side by side in a greased shallow baking pan; spoon sauce over all. Bake in preheated 400 degree oven 20 to 25 minutes, or until bubbly and golden.

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RISOTTO OF SPRING VEGGIES

Ingredients:

2 cups Arborio rice
2 quarts vegetable stock in which pea shells have been simmered
8 Tbs. butter
2 leeks, sliced thin
1/2 cup onion, chopped
2/3 cup fresh peas
2/3 cup peeled fava beans
2/3 cup baby artichokes, sliced
1 Tbs. parsley, chopped fine
Salt and pepper to taste
Optional: Parmesan cheese

Directions:

Melt half the butter over medium heat. Add leeks and onion.
When onion mixture is transparent, add rice and stir to coat grains well. When rice glistens and becomes opaque, start adding stock a ladleful at a time, over heat high enough to evaporate the liquid. Add a ladleful at a time, after each addition evaporates, but don't let rice dry out. After 5 minutes, fold in the artichoke slices. When rice is half done (10 minutes), add salt and pepper. Add as much of the rest of the simmering stock to the rice as needed to make it tender but not mushy, a ladleful at a time, stirring, for about 5 minutes more. Add peas, fava beans and butter and toss with rice, gently. Serve at once. Optional: shave parmesan cheese over each serving.

Yield: 6 Servings

Category: Side Dishes, Vegetables

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Biscotti Napoletani

Ingredients (60 servings)

2 cup All-purpose flour
3/4 cup Sugar
3/4 cup Almonds, whole, unblanched finely ground
1/2 teaspoon Baking powder plus 1/2 teaspoon Baking soda
1/2 teaspoon Cinnamon
3/4 cup Almonds, whole, unblanched
1/3 cup Honey
1/3 cup Water

Instructions

Be careful with the first baking of these biscotti. Even though they are baked a second time after being cut, if they do not bake sufficiently the first time, the biscotti will have a hard, heavy core. Preaheat oven to 350¯. Combine all ingredients except honey and water in a mixing bowl and stir a minuteor 2 to mix. Add the honey and water and stir until a firm dough forms. Remove dough from bowl and divide in half. Roll each half into a log about 15 inches long. Place both logs, well apart, on a jelly roll pan lined with parchment or buttered wax paper. Bake about 30 minutes, until well risen, firm and a dark golden color. Remove from oven, cool logs slightly and place on a cutting board. Slice the logs diagonally at 1/2-inch intervals. Return the cut biscotti to the pan, cut side down, and bake an additional 15 minutes, until lightly colored and dry. Cool on the pan. Store in a tin--they keep well

Low Fat Recipes

Creamy Mushroom Rice (Risotto al Funghi)

Ingredients

1/3 ounce dried porcini mushrooms
4 ounces butter
1 small onion, finely chopped
2-2/3 cups arborio rice
6 cups beef or chicken stock, de-fatted
Parmesan cheese

Directions

Crumble the mushrooms and soak them in warm water for 30 minutes. Drain well and reserve mushroom water.

Meanwhile, heat butter in a stew pot. Add the onion and saute over medium-low heat for 5 minutes. Add the rice and stir for about 2 minutes. Add 2 cups of stock and stir into rice. Stir often. Strain the mushroom water and add to stew pot, along with the mushrooms.

Continuemstirring, gradually adding stock, one cup at a time. Risotto should be creamy, and individual rice grains should be slightly al dente. Stir in Parmesan cheese and serve warm.

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