Friday, July 29, 2011

M is for Mascarpone and Manicotti

Maybe you speak Italian and don't need a translation.
But for those that don't, and do the Master of this Mad-house (me) can help you out.

-Mascarpone is simply Italian cream cheese. It is lighter/thinner than the cream cheese, and it also has a much more mild flavor. Where cream cheese packs a punch, Mascarpone slightly slaps.

-Manicotti is just a GIANT pasta noodle. It looks like penne pasta on steroids.

Now, before we get to the recipe I wanted to make sure that you entered the giveaway. I'm giving, GIVING, away a hilariously magical mustache corkscrew/bottle opener. All you have to do is 1) Follow ALPHAbiteICAL by clicking on the right, "Join this blog" and 2) leave a comment on the giveaway post. That's it! Do both of those things and you are entered to win!

Movin' on to the food:

Three Cheese Manicotti
  • 5 cooked Manicotti 
  • 1 large onion, sliced
  • 5T olive oil
  • 1/2t salt
  • 2T sugar
  • 1 6oz. container of Mascarpone 
  • 3 oz. goat cheese
  • 1/3 cup Parmesan cheese
  • 1/3 cup diced sun dried tomatoes
  • 1 1/2t Herbs de Provence 
  • 1/2t black pepper
Coat a medium sized skillet with olive oil and heat to medium heat. Stir in onions, salt and sugar. Caramelize the onions by periodically stirring them on medium-low heat for about 30 minutes. Put a few onions to the side, and combine caramelized onions, Mascarpone, goat cheese, Parmesan cheese, sun dried tomatoes, pepper and Herbs de Provence in a large bowl. Stuff your Manicotti shell with your cheesy mixture carefully so you do not break the shell. Grate a little Parmesan cheese on top and spread your reserved onions and bake for 18 minutes at 350 degrees.  The cheese on top will be melted and the cheese inside the manicotti will be bubbly.

Make it for dinner Monday...after you win the mustache corkscrew of course.


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