Your Life A to Z Recipe: Monday, September 2, 2013
Veal Manicotto and Prosciutto and Arugula Flatbread
By: Chef Sal Zappone, Zappone's Italian Bistro
Prosciutto & Arugula Flatbread
Serves: 4 to 6 servings
All-purpose flour, for dusting
1 pound pizza dough
2 tablespoons of olive oil for cooking
1 tablespoon extra-virgin olive oil for plus extra, for drizzling
¼ cup sliced mushrooms
½ cup arugula tossed in Extra Virgin Olive Oil, Salt and Pepper
4 ounces sliced prosciutto
Place an oven rack in the lower third of the oven. Preheat the oven to 450 degrees F.
On a lightly floured work surface, roll out the dough into a 12-inch circle. With a pastry brush, brush 1 tablespoon of the oil over the dough. Using the tines of a fork, prick the dough all over, place on pre oiled baking sheet . Bake the dough for 8 to 10 minutes until the edges begin to brown. Remove the bread from the oven. Sautee mushrooms and onions in a pan with 2 tablespoons of olive oil, add salt and pepper to taste. Place mushrooms and onions to the dough, position sliced prosciutto across the dough. Sprinkle the flatbread with the Arugula mixture. Cut into desired pieces, usually about 6.
Serves: 4 to 6 servings
2 tablespoons extra virgin olive oil
2 pounds ground veal
Salt and pepper
1 medium onion, very finely chopped
4 cloves garlic, minced or finely chopped
½ cup dry white wine
4 cups Italian tomato puree
1 package frozen chopped spinach, thawed and drained
4 tablespoons butter
3 tablespoons flour
2 cups milk
1 box manicotti pasta tubes or fresh pasts sheets
One 5- ounce container ricotta cheese
1 cup shredded Parmigiano-Reggiano
Defrost the spinach in the microwave, wring dry and separate.
Heat the oil in a pan over medium-high heat. Pat the meat dry, and then add to the pan and lightly brown while you crumble. Sprinkle with salt and pepper. Add the onions and garlic and cook 10 minutes more, stirring occasionally. Deglaze the pan with the wine, stir and add 2 cups tomato puree, followed by the spinach. Stir, reduce hear to a low simmer and simmer for 15 to 20 minutes.
Pour the remaining 2 cups tomato puree into a casserole. Melt the butter in a saucepot over medium heat to medium-high heat. Whisk in the flour for 1 minute. Then add the milk, bring to a bubble, season with salt, pepper and nutmeg, and cook until it’s thick enough to coat a spoon. Stir in the ricotta.
Working over the casserole dish, fill the manicotti with the meat using a spoon. Top the manicotti with the white sauce and parmesan. Cover with parchment and foil and cool or bake off. Bake, covered, at 375 degrees F for 40 minutes from fresh, or bake 1 hour from cold to heat through and cook the pasta. Then uncover and bake until brown and bubbly, about 20 minutes more.