Alrighty! Here goes! (Let me know if you run into any problems!)
Salt 1 pound cavatappi (hollow, corkscrew-shaped pasta) 1 1/2 pounds ground chicken Black Pepper 2 to 3 fresh rosemary sprigs, stripped and finely chopped 2 teaspoons fennel seeds 3 garlic cloves, grated 1 teaspoon red pepper flakes 1 cup ricotta cheese 1 1/2 cups grated parmigiano-reggiano cheese 1 egg 1/2 to 3/4 cup bread crumbs 3 tablespoons EVOO 3 tablespoons butter 2 tablespoons flour 1 cup chicken stock 1 cup milk 1/8 teaspoon grated nutmet (Eyeball it!) 2 (10 ounce) boxes chopped frozen spinach, defrosted
Preheat the oven to 450'F
Place a large pot of water on to boil. When it comes to a boil, salt it, add the pasta, and cook al dente.
While the water is coming to a boil, in a large mixing bowl combine the chicken, salt and pepper, rosemary, fennel seeds, garlic, red pepper flakes, ricotta cheese, 1/2 cup grated parmigiano, the egg, and the bread crumbs. Form 8 large balls, 3 to 4 inches in diameter. Coat the balls in a couple of tablespoons of the EVOO and lightly grease a rimmed baking sheet with another tablespoon of the EVOO. Arrange the balls on the sheet and roaste for 17 to 18 minutes, or until the juices run clear.
While the meatballs roast, melt the butter in a medium saucepot over medium heat. Whisk the flour, cook for 1 minute, then whisk in the stock and milk. Season with salt, pepper, and nutmeg and cook for 5 to 6 minutes to thicken. Stir in the remaining cup of grated parmigiano and reduce the heat to the lowest setting.
Add the spinach to the whilte sauce, seperating the clumps as you go. Mix thoroughly.
Drain the pasta and place in a large bowl. Pour the spinach sauce over the pasta and toss to combine. Adjust the seasonings.
Serve the florentine mac and cheese topped with 2 meatballs per serving!
I would LOVE the recipe for the Roast Chicken Sausage Meatballs. Those sounded yummy! And like something I could get my kids to eat! ;-)
ReplyDeleteAlrighty! Here goes! (Let me know if you run into any problems!)
ReplyDeleteSalt
1 pound cavatappi (hollow, corkscrew-shaped pasta)
1 1/2 pounds ground chicken
Black Pepper
2 to 3 fresh rosemary sprigs, stripped and finely chopped
2 teaspoons fennel seeds
3 garlic cloves, grated
1 teaspoon red pepper flakes
1 cup ricotta cheese
1 1/2 cups grated parmigiano-reggiano cheese
1 egg
1/2 to 3/4 cup bread crumbs
3 tablespoons EVOO
3 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1 cup milk
1/8 teaspoon grated nutmet (Eyeball it!)
2 (10 ounce) boxes chopped frozen spinach, defrosted
Preheat the oven to 450'F
Place a large pot of water on to boil. When it comes to a boil, salt it, add the pasta, and cook al dente.
While the water is coming to a boil, in a large mixing bowl combine the chicken, salt and pepper, rosemary, fennel seeds, garlic, red pepper flakes, ricotta cheese, 1/2 cup grated parmigiano, the egg, and the bread crumbs. Form 8 large balls, 3 to 4 inches in diameter. Coat the balls in a couple of tablespoons of the EVOO and lightly grease a rimmed baking sheet with another tablespoon of the EVOO. Arrange the balls on the sheet and roaste for 17 to 18 minutes, or until the juices run clear.
While the meatballs roast, melt the butter in a medium saucepot over medium heat. Whisk the flour, cook for 1 minute, then whisk in the stock and milk. Season with salt, pepper, and nutmeg and cook for 5 to 6 minutes to thicken. Stir in the remaining cup of grated parmigiano and reduce the heat to the lowest setting.
Add the spinach to the whilte sauce, seperating the clumps as you go. Mix thoroughly.
Drain the pasta and place in a large bowl. Pour the spinach sauce over the pasta and toss to combine. Adjust the seasonings.
Serve the florentine mac and cheese topped with 2 meatballs per serving!
Yum! Thanks Katie!
ReplyDelete