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    Venetian Stuffing with Cheese


    Source of Recipe


    "Bon Appetit Magazine, 11/79"

    * Exported from MasterCook *

    Venetian Stuffing with Cheese

    Recipe By : Conde Nast Publications
    Serving Size : 0 Preparation Time :0:00
    Categories : Holiday, Stuffing

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 tablespoons butter
    3 green onions, minced
    2/3 cup chopped walnuts
    1 garlic clove -- minced
    1 ounce pancetta -- minced
    1/2 teaspoon dried rosemary
    1/4 teaspoon dried savory
    1/8 teaspoon dried thyme
    1 pound part-skim ricotta cheese
    3/4 pound fresh Swiss Chard -- cooked, squeezed
    -- dried and finely chopped
    or
    3/4 pound spinach -- cooked, squeezed
    -- dried, and finely chopped
    1 cup rice -- cooked
    2 ounces Parmesan cheese -- freshly grated
    1 1/2 ounces Fontina or Jarlsberg cheese,
    --shredded
    salt -- to taste
    black pepper -- freshly grated

    Melt butter in large skillet over medium heat. Add onion; cook 2 minutes. Stir in walnuts, garlic, pancetta and herbs and continue cooking about 2 minutes, being careful not to burn herbs. Remove from heat and cool.

    Transfer to mixing bowl, add remaining ingredients and blend well. Taste and adjust seasoning as desired.

    Make ahead: Stuffing can be prepared up to 2 days ahead. Cover and refrigerate.


    Source:
    "Bon Appetit Magazine, 11/79"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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