Ingredients: |
Ingredients: 1 lb. cavatappi corkscrew pasta
1-1/2 lbs. ground chicken
2 to 3 sprigs rosemary, leaves stripped, chopped
2 tsp. fennel seeds
3 cloves garlic, grated
1 tsp. crushed red pepper flakes
Salt
Black pepper
1 c. ricotta cheese
1-1/2 c. grated Parmigiano Reggiano, divided
1 egg
3/4 c. bread crumbs
3 T. extra-virgin olive oil
10 oz. chopped frozen spinach
3 T. butter
2 T. all-purpose flour
1 c. chicken stock
1 c. whole milk
1/8 tsp. grated nutmeg
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Directions: |
Directions:Preheat oven to 450º. Prepare pasta "al dente." Strain pasta reserving 1 c. cooking liquid. Combine chicken, salt and pepper, rosemary, fennel seeds, garlic, red pepper flakes, ricotta cheese, 1/2 c. grated Parmigiano, egg and bread crumbs. If the mixture is too wet, add a handful of bread crumbs and mix together. Form 8 large round balls. Coat balls lightly in olive oil and lightly grease a baking sheet. Place chicken balls on the baking sheet and roast 17 to 18 minutes until juices run clear.
Defrost spinach in microwave 8-10 minutes. While the meatballs roast, melt butter, whisk in flour, cook 1 minute then whisk in stock and milk, season with salt, pepper and nutmeg and thicken 5 to 6 minutes. Stir in the remaining 1 c. grated Parmigiano and reduce heat on lowest setting. Wring spinach completely dry then separate as you add it to the sauce; add the 1 c. pasta cooking liquid. Toss pasta with the spinach-white sauce. Serve Florentine Mac-n-Cheese with 2 meatballs per person along side. |
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