Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, brad's crab florentine manicotti w/ parmesan, basil, caper sauce. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Brad's crab florentine manicotti w/ parmesan, basil, caper sauce is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Brad's crab florentine manicotti w/ parmesan, basil, caper sauce is something that I’ve loved my entire life. They are nice and they look wonderful.
Brad's crab florentine manicotti w/ parmesan, basil, caper sauce. This recipe involves leftover venison meatloaf stuffed inside manicotti baked in a buttermilk cheddar sauce. Stuff large, uncooked tubes of manicotti with a delectable blend of spinach, cottage and ricotta cheese.
To get started with this recipe, we have to prepare a few ingredients. You can have brad's crab florentine manicotti w/ parmesan, basil, caper sauce using 21 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Brad's crab florentine manicotti w/ parmesan, basil, caper sauce:
- Prepare For the manicotti
- Get 2 cups lump crab meat
- Get 2 cups ricotta cheese
- Get 1 cup chopped baby spinach
- Take 1 tsp salt
- Prepare 1 tbs minced garlic
- Get 1/2 cup shredded parmesan
- Make ready 1 box manicotti noodles
- Get For the sauce
- Make ready 1/2 medium onion, diced
- Get 1 tbs olive oil
- Take 1 tbs minced garlic
- Prepare 1 tbs capers brined in white balsamic vinegar
- Take 2 cups half and half
- Prepare 2 tsp granulated chicken bouillon
- Make ready 1/4 cup chopped fresh basil
- Take Around 1/2 cup shredded mozzarella cheese
- Prepare Other ingredients
- Prepare 1 1/2 cups shredded mozzarella
- Make ready 1/2 cup shredded parmesan
- Get Fresh basil leaves for garnish
This jumbo lump crab au gratin is decadently amazing. The crab is the star, but beautifully complimented by the Gruyere, cayenne and sauce. It's loaded with scallops, shrimp and crab in a creamy sauce. I consider this the "crown jewel" in my repertoire of recipes.
Instructions to make Brad's crab florentine manicotti w/ parmesan, basil, caper sauce:
- Boil 6 qts water in a large pot. Salt to taste. Add manicotti noodles and boil 6 minutes. Strain in a colander and rinse with cold water. They will seem too al dente, but they will soften in 15 to 20 minutes. This is how you dont overcook the noodles and they will hold together better when stuffing them.
- While this is cooking mix the rest of the manicotti ingredients in a large mixing bowl.
- Heat a large frying pan on medium heat. Add oil. Saute onions until they just start to brown. Add garlic and capers. Make sure to get a little caper brine in there too. Saute another 2 minutes.
- Add cream, basil, and bouillon. Slowly bring to a simmer.
- Meanwhile, stuff noodles with the filling. I used a butter knife. It seems to be a bit easier on the noodles.
- Grease a 9x13 baking dish. Arrange stuffed noodles in it.
- When sauce starts to simmer, slowly add mozzarella until sauce thickens a bit.
- Pour sauce over noodles and top with remaining cheeses. Bake in a 375 degree oven for 10 minutes on the middle rack.
- Change your oven over to high broiler. All broilers are different, so keep an eye on it. I went another 10 minutes. You want the cheese to just start browning on top.
- Remove from oven and let stand 5 minutes. Serve with fresh basil leaves for garnish. Enjoy.
Italian peeled tomatoes in tomato juice. Serve up classic Italian flavors with Florentine Manicotti. Florentine Manicotti features shells stuffed with a creamy ricotta and spinach filling, then baked and topped with spaghetti sauce for a classic Italian meal. Freeze leftovers in individual portions so each serving can be quickly reheated in the microwave. Chicken Thighs with Tomato Caper Sauce.
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