Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [16]
1 teaspoon freshly ground black pepper
¼ cup sweet Marsala wine
2½ cups whole-milk ricotta cheese
One 16-ounce jar roasted red peppers, well drained and finely chopped
¾ cup mixed chopped soft fresh herb leaves, such as parsley, basil, oregano, marjoram, and thyme
1 egg, lightly beaten
3 cups homemade marinara sauce or one 25-ounce jar
12 ounces mozzarella cheese, grated (about 3 cups)
½ cup grated Parmigiano-Reggiano cheese
1. Set a 4-to 6-quart pot filled with salted water over high heat and bring to a boil. Add the shells and cook until al dente, about 12 minutes. Gently remove the shells with a slotted spoon and transfer to a baking sheet. Drizzle 2 tablespoons of the olive oil over the shells to prevent them from sticking to one another and set aside to cool.
2. Preheat the oven to 350°F.
3. While the shells are cooling, make the stuffing. Melt the butter in a 10-inch skillet set over medium-high heat. Add the onion and cook, stirring, until translucent and soft, about 2 minutes. Add 1 tablespoon of the garlic and cook for 1 minute longer. Increase the heat to high, add the mushrooms, and cook until the mushrooms are nicely browned and the liquid has evaporated, about 4 minutes. Add ½ teaspoon of the salt, ½ teaspoon of the pepper, and the Marsala. Cook until the liquid is absorbed, about 1 minute more. Remove the pan from the heat and set aside.
4. In a medium bowl, combine the ricotta, red peppers, herbs, mushroom mixture, and egg with the remaining 2 tablespoons olive oil, 1 tablespoon garlic, 1 teaspoon salt, and ½ teaspoon pepper. Stir well to combine.
5. Choose the 24 nicest shells (you may have a few that have torn or broken during cooking). Place 2 tablespoons of the stuffing in each shell and place them, open end down, in a 9 × 13-inch casserole dish. Any extra filling may be placed in any extra shells that are available. Pour the marinara sauce evenly over the shells and top with the grated mozzarella and Parmesan. Bake until the cheese is melted and the shells are heated through and lightly browned on top, about 30 minutes. Serve hot.
6 servings
BAKED SEMOLINA GNOCCHI WITH SMOKED HAM AND GREEN BEANS
This dish is based on a beloved Italian side dish called gnocchi alla Romana. We decided to take a green bean casserole to the next level by topping it with this luscious gnocchi to turn a side dish into a main course fit for a king. Though this recipe involves a lot of steps, it can be assembled 2 days in advance of baking, making it great for entertaining.
2 teaspoons salt, plus more for cooking the beans
1 pound haricots verts or fresh green beans, stem ends trimmed, halved crosswise
8 tablespoons (1 stick) unsalted butter, plus 5 tablespoons softened
2 eggs
½ cup finely grated pecorino Romano cheese
½ cup finely grated Parmigiano-Reggiano cheese
4½ cups whole milk
1 teaspoon freshly ground white pepper
1¼ cups semolina flour
2 ounces Maytag or other blue cheese
1 cup chopped onion
¼ cup chopped celery
1 tablespoon minced garlic
8 ounces applewood-smoked or other smoked ham, finely chopped
¼ cup all-purpose flour
1½ cups chicken stock or canned low-sodium chicken broth
1. Bring a medium pot of salted water to a boil over high heat. Add the beans and cook for 1 minute. Remove the beans with a slotted spoon and transfer them to a bowl of ice water. Once cool, drain the beans and set them aside on a kitchen towel.
2. Grease a 9 × 13-inch casserole dish or other dish 2 to 3 inches deep and around 3½ quarts, with 1 tablespoon of the softened butter. Lay the beans in the dish in an even layer and set aside.
3. Grease the sides and bottom of a rimmed baking sheet (jelly-roll pan) with 1 tablespoon of the remaining softened butter. Cut two pieces of parchment paper the size of the pan and use another tablespoon of the remaining softened butter to grease the papers. Line the pan with one of the pieces of parchment, buttered side up. Reserve the other.
4. Whisk the eggs in a medium bowl and set aside. Combine