Tuesday, February 19, 2013
Bacon & Corn Manicotti
1 medium size can of corn, drained (if using frozen, thawed and drained)
4 strips of bacon (save some of the fat to grease the baking pan)
15 oz of ricotta cheese
1 clove of garlic
a few leaves of basil
1 cup of whole milk, room tempature
1 cup of mild provolone cheese
3 tablespoons of butter, room tempature
2 tablespoons of flour
about a palm full of paprika
about 2 cups of provolone cheese and parm. cheese
Cook your bacon (stove top or microwave) until crispy to your liking. Save some of the bacon fat. Put the bacon strips in the food processor with the corn, garlic, and basil with salt and pepper to mix into a pesto-like texture. In a medium bowl, mix in the corn/bacon mixture with the ricotta, (a handful) parm. & provolone and egg. Set aside
Boil water to cook the manicotti noodles to close to al-dente (they will continue to cook in the oven), drain and let cool enough to handle to stuff in the bacon/corn mixture.
In a small sauce pan on medium heat, melt butter and flour, mixing it until thick with a whisk. Slowly whisk in the milk. When the milk is slightly thickening, start adding the provolone cheese a small handful at a time whisking into the sauce to smooth and thick. Season with a little pinch of salt, pepper, and paprika.
Grease a baking dish with the bacon fat and pour some of the cheese sauce on the bottom. Stuff the bacon/corn mixture into the cooled manicotti, placing them in a row of the baking pan until full. Sprinkle the remaining provolone/parm. cheese mixture on top
Bake in a 350 degree oven for 35-40 minutes. If you would like the cheese topping to brown more, use the broiler for a few minutes (keep an eye on it so it wouldn't burn). Let stand for about 10 minutes before digging in.