Who is ready for SPRING?


Pull up and chair and enjoy another simple, savory recipe from
The Gathering of Friends volume Four, Celebrating Mother Nature!

I am really looking forward to spring this year. We have had what feels like, a
really long, cold, winter. Just looking at this tablescapse makes me fell happy
and excited for spring and for the possibility of gathering out of doors!
  Bon Appétit!



12 noodles
½ c. fresh Parmesan cheese, grated
1 tsp. garlic pepper
1 lb. ricotta cheese
¾ c. fresh basil, minced
1 egg, beaten
1 c. mozzarella cheese, grated
½ tsp. kosher salt

Cook Manicotti according to instructions on package. Slightly under cook, so noodles will
stay firm while filling. Set aside. In a mixing bowl blend together ricotta, mozzarella and
Parmesan cheese. Fold in minced basil, salt, garlic pepper and beaten egg. Gently fill
each noodle.

Parmesan White Wine Sauce:

1 lb. Italian ground sausage
3 tbsp. granulated chicken bouillon
2 c. heavy cream
1 white onion, chopped
½ c. white cooking wine
1 c. 1% milk
½ c. butter
½ c. fresh Parmesan cheese, grated
½ c. grape tomatoes, sliced
3 tbsp. flour
½ tsp. coarse black pepper
fresh basil for garnish

In a skillet sauté the Italian sausage. Once sausage is almost cooked, fold in onion and sauté until
sausage is fully cooked. In a separate pot melt butter and whisk in flour and bouillon. Cook for
2 to 3 minutes, stirring as it cooks. Fold in white cooking wine and Parmesan cheese. Cook for
2 more minutes. Add pepper and cream; continue to cook 2 to 5 more minutes. Add milk for
desired thickness.

Set aside enough Italian sausage to garnish the top of the manicotti and
fold remaining sausage into sauce. Preheat oven to 350°. Pour half of the sauce on the bottom
of a 9 x 13 serving dish. Arrange Manicotti over sauce and drizzle more sauce over the top.
Sprinkle with reserved sausage and cover with foil. Bake for 30 to 40 minutes. When
ready to serve garnish with sliced grape tomatoes and fresh basil.



Excerpt From: Michelle Huxtable. “The Gathering of Friends.” iBooks Volume Four

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