Cuisinart HM-90S Manuale Utente

10

Makes 10 manicotti

1.  Preheat oven to 350°F. 

2.  

Put the olive oil in an 8-inch skillet over 
medium-low heat. Once the oil is hot 
and shimmering, add the onion. Sauté 
until translucent and softened, about 6 
to 8 minutes. Remove from pan to cool; 
reserve. Note: do not clean pan. 

3.  

In a large bowl, combine the ricotta, egg, 
salt, pepper, spinach and basil. Insert the 
mixing beaters into the Cuisinart

®

 Hand 

Mixer. Mix on speeds 2 to 4 to fully com-
bine. Add the cooled onions and mix until 
just combined. Reserve. 

4.  

Return the skillet to the burner and pre-
heat over medium heat for 5 minutes. 
While pan is preheating, prepare the 
manicotti shell batter. Put the flour and 
salt in a medium bowl. Using the hand 
mixer fitted with the chef’s whisk, mix 
in the milk and eggs to the bowl, using 
speeds 1 to 5, until completely smooth. 

5.  

Add a scant ¼ cup of batter to the pre-
heated pan. Working very quickly, move 
the batter around so it just coats the 
bottom. You want the pan to be coated 
thinly and evenly. If the batter seems too 
thick, then add an extra tablespoon of 
milk to the batter. After about 1½ to 2 
minutes, or until the shell is set but NOT 
browned, remove the shell with the help 
of a heatproof spatula. Reserve on a 
plate. Continue with the remaining bat-
ter, layering wax paper or parchment in 
between each shell. 

6.  

Once all of the shells are prepared, 
assemble the manicotti. Spread 1 cup of 
the sauce on the bottom of a 13-x9-inch 
baking pan. Add a heaping ¼ cup of fill-
ing down the center of each shell. Fold 
over each side and lay on top of sauce 
in the pan. Repeat with remaining shells 
and filling. Spread remaining sauce over 
the top of the manicotti and top with the 
cheese. 

7.  

Place pan into preheated oven. Bake 
about 25 minutes, or until sauce is fully 
simmering and the internal temperature of 
the manicotti is 170°F.

Even though these mashed potatoes are 

lower in fat they are still rich and delicious.

Makes 5½ cups

2½ 

1.  

Peel potatoes and cut into 1-inch cubes. 
Put potatoes into a 6-quart stockpot and 
cover with water by 2 inches. Place over 
medium high heat. Bring water to a boil 
and allow potatoes to simmer until very 
tender.

2.  

Drain water well and place potatoes back 
in stockpot. Insert the mixing beaters 
into the Cuisinart

®

 Hand Mixer. Mix the 

potatoes directly in pot starting on speed 
1. Increase speed gradually to speed 4 
until potatoes are thoroughly mixed. Add 
butter, buttermilk, Parmesan and salt and 
pepper to taste.

* The tanginess of the buttermilk plays off 
the salt. Add salt in ½ teaspoon additions 
and taste, adjusting to your liking.

Note: If a more subtle tangy flavor is pre-
ferred use ½ cup buttermilk and ½ cup 
whole milk.