SOPRESSATA RECIPE RECIPES

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SOPPRESSATA AND CHEESE IN PUFF PASTRY RECIPE - FOOD NETWORK



Soppressata and Cheese in Puff Pastry Recipe - Food Network image

Provided by Ina Garten

Categories     appetizer

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield serves 6 for first course, 8 for cocktails

Number Of Ingredients 5

1 package (2 sheets) frozen puff pastry, such as Pepperidge Farm, defrosted
2 tablespoons Dijon mustard
12 thin (not paper thin) slices soppressata salami (3 1/2 inches in diameter)
6 ounces Gruyere cheese, grated
1 egg beaten with 1 tablespoon water, for egg wash

Steps:

  • Preheat the oven to 450 degrees. Place a piece of parchment paper on a sheet pan. 
  • Lay one sheet of puff pastry on a floured board and lightly roll into a 10-inch square. Place it on the sheet pan and brush the pastry with all the mustard, leaving a 1-inch border. Arrange the soppressata in overlapping layers on the mustard and sprinkle the grated cheese evenly on the soppressata, also avoiding the border. Brush the border with the egg wash. 
  • Lightly roll the second piece of puff pastry into a 10-inch square. Lay the pastry directly on top of the first square, lining up the edges. Brush the top with the egg wash, cut three large slits for steam to escape, and chill for 15 minutes. 
  • When the pastry is cold, trim the edges with a very sharp knife to make a clean edge. Bake the pastry in the center of the oven for 20 to 25 minutes, turning once while baking, until puffed and brown. Allow to cool for a few minutes, cut in squares, and serve hot or warm.

STUFFED SHELLS WITH MARINARA RECIPE | BON APPéTIT



Stuffed Shells with Marinara Recipe | Bon Appétit image

Remember: If the shells are perfectly cooked in the first step, they’ll be mushy and flabby after baking. This recipe is from Palizzi Social Club in Philadelphia, PA.

Provided by Palizzi Social Club, Philadelphia, PA

Yield 8 servings

Number Of Ingredients 11

12 ounces jumbo pasta shells
Kosher salt
2 large egg yolks
1 large egg
2 cups whole-milk fresh ricotta
3 ounces Parmesan, finely grated, plus more for serving
¼ cup finely chopped parsley
8 ounces low-moisture mozzarella, coarsely grated, divided
Freshly ground black pepper
3 cups Classic Marinara Sauce, divided
Dried oregano and olive oil (for serving)

Steps:

  • Preheat oven to 375°. Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente; drain. Run under cold water to stop the cooking and drain again.
  • Lightly whisk egg yolks and egg in a large bowl. Stir in ricotta, Parmesan, parsley, and 1½ cups mozzarella; season with salt and pepper. Transfer filling to a large resealable plastic bag.
  • Spread 1½ cups marinara sauce in a 13x9" baking dish. Snip off 1 end of plastic bag and, working one at a time, squeeze filling into shells, arranging them in a single layer in baking dish as you go. Top with remaining 1½ cups marinara sauce and remaining mozzarella. Cover pan tightly with foil and bake shells until sauce is bubbling throughout, 35–40 minutes. Let rest 5 minutes.
  • Carefully move rack to top of oven and heat broiler. Uncover pasta and broil until lightly browned on top, about 2 minutes. Sprinkle with oregano and more Parmesan and drizzle with oil. Do Ahead: Pasta can be baked 3 days ahead. Let cool; cover and chill. Reheat, covered, at 375°.

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