Stuffed Shells with Arrabbiata Sauce
- 12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
- 2 tablespoons olive oil, plus extra for greasing baking sheet
- 6 ounces thinly sliced pancetta, diced
- 2 teaspoons dried crushed red pepper flakes
- 2 garlic cloves, minced
- 5 cups marinara sauce
- 2 (15-ounce) containers whole milk ricotta cheese
- 1 1/3 cups grated Parmesan
- 4 large egg yolks
- 3 tablespoons chopped fresh Italian parsley leaves
- 3 tablespoon chopped fresh basil leaves
- teaspoon chopped fresh mint leaves
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup shredded mozzarella cheese
Lightly oil a 12 by 9 by 2-inch baking dish and set aside. Lightly
oil the baking sheet and set aside.
Partially cook the pasta shells in a large pot of boiling salted water
until slightly tender but still quite firm to the bite, about 4 to
6 minutes. You will continue cooking the shells in the oven after
they have been stuffed. Using a slotted spoon, drain pasta shells
and place on oiled baking sheet, spreading them out so that they don't
stick together and allow to cool. Heat the oil in a heavy medium saucepan
over medium heat. Add the pancetta and saute until golden brown, about
5 minutes. Add the red pepper flakes. Add the garlic and saute until
tender, about 1 minute. Add the marinara sauce. Bring the sauce to
a simmer, stirring often. In a medium bowl, stir the ricotta, Parmesan,
egg yolks, basil, parsley, mint, salt, and pepper. Set aside. Preheat
the oven to 350 degrees F. Spoon 1 1/4 cups of the sauce over the
prepared baking dish. Fill the cooked shells with the cheese mixture,
about 2 tablespoons per shell. Arrange the shells in the prepared
dish. Spoon the remaining sauce over the shells, then sprinkle with
the mozzarella. Bake in the lower third of your oven until the filling
is heated through and the top is golden brown, about 25 to 30 minutes.
Osso Buco Recipe
courtesy Giada De Laurentiis
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 dry bay leaf
- 2 whole cloves
- Cheesecloth
- Kitchen twine, for bouquet garni and tying the veal shanks
3 whole veal shanks (about 1 pound per shank), trimmed
- Sea salt and freshly ground black pepper
- All purpose flour, for dredging
- 1/2 cup vegetable oil
- 1 small onion, diced into 1/2-inch cubes
- 1 small carrot, diced into 1/2-inch cubes
- 1 stalk celery, diced into 1/2 inch cubes
- 1 tablespoon tomato paste
- 1 cup dry white wine
- 3 cups chicken stock
- 3 tablespoons fresh flat-leaf Italian parsley, chopped
- 1 tablespoon lemon zest
Place the rosemary, thyme, bay leaf and cloves into cheesecloth
and secure with twine. This will be your bouquet garni.
For the veal shanks, pat dry with paper towels to remove any excess
moisture. Veal shanks will brown better when they are dry. Secure
the meat to the bone with the kitchen twine. Season each shank
with salt and freshly ground pepper. Dredge the shanks in flour,
shaking off excess.
In a large Dutch oven pot, heat vegetable oil until smoking. Add
tied veal shanks to the hot pan and brown all sides, about 3 minutes
per side. Remove browned shanks and reserve.
In the same pot, add the onion, carrot and celery. Season with
salt at this point to help draw out the moisture from the vegetables.
Saute until soft and translucent, about 8 minutes. Add the tomato
paste and mix well. Return browned shanks to the pan and add the
white wine and reduce liquid by half, about 5 minutes. Add the
bouquet garni and 2 cups of the chicken stock and bring to a boil.
Reduce heat to low, cover pan and simmer for about 1 1/2 hours
or until the meat is falling off the bone. Check every 15 minutes,
turning shanks and adding more chicken stock as necessary. The
level of cooking liquid should always be about 3/4 the way up
the shank.
Carefully remove the cooked shanks from the pot and place in decorative
serving platter. Cut off the kitchen twine and discard.
Remove and discard bouquet garni from the pot.
Pour all the juices and sauce from the pot over the shanks. Garnish
with chopped parsley and lemon zest.
Remarks
Its awesome I try this recipe thousands of time and still I can do it more as I really like its taste, its healthy too.
BY- Madge Victor
Hey thanks for such a nice collection of delicious Food Network Recipes, all are superb..
By Millicent
Hey I tried many recipe but this one is so delicious, now it will be the secret for my next party. Thankx to you all.
By- Merrisa
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