Spinach, Ricotta & Chicken Stuffed Shells

smokingal

I took a break from all the red meat this weekend and cooked some pasta on the Egg.  Large
pasta shells were boiled until al dente while some chicken breast was seasoned with salt, pepper, garlic, onion and herbs de provence and finely ground.

 

 

The chicken breast was quickly browned and then placed on the Egg using Rockwood charcoal
and olive/oak wood chunks for smoke.  Vegetable broth was added to the chicken and Campari tomatoes were added to the cook for the sauce.

 

 

Once the tomatoes’ skin started peeling, they were removed, crushed and then added to the
chicken, along with some marinara sauce.  This was allowed to cook slowly until reduced.

 

 

Once the meat sauce was done, the cheese sauce for the pasta was made.  This consisted
of a heavy cream base with a parmesan, asiago and romano blend, with whole milk mozzarella
added for the finishing touch.

 

 

Ricotta cheese was mixed with parmesan and heavy cream and seasoned with pepper, garlic,
onion powder and herbs de provence.

 

 

The pasta shells were first stuffed with the chicken mixture and then topped off with a hefty
amount of the cheese blend before being topped off with the cheese sauce.

 

 

The pasta shells went on the Egg at 400F for around 45 minutes.

 

 

Finally, it was time to eat.

 

 

While it didn’t make for the prettiest pictures, it tasted awesome.  It was like a cross between
mac & cheese and chicken lasagna.  The cheese sauce had a perfect level of smoky flavor
and was a joy to eat.  If I had an Italian grandmother, this dish would make her proud.

 

For dessert, I chose to make some zeppole.  I needed to use some apricots that were getting
a little long in the tooth.  They were seasoned with cinnamon, nutmeg and allspice, and topped
with granulated sugar.  They were left on the Egg until the fruit was soft and the sugar had
caramelized.

 

 

The zeppole dough consisted of ricotta, eggs, all-purpose flour, sugar and baking soda.

 

 

The apricots were mashed and added to the dough and it was time for some deep frying.

 

 

Soft, tender and warm, with a perfect lightly crispy exterior and the essense of donut hole
meets funnel cake meets an apricot pie cooked over a campfire.  The powdered sugar topping
helped to add some additional sweetness.  So very good.

lousubcap

Well the above is one he11 of a rebound after the forgotten fruit pics.  Your range of expertise is incredible.  Great cook and documentation.  Wow, just wow!

bubbajack

Sometimes you just make me mad..........LOL. Awesome looking cook and I bet it tasted better.

#bgebrent

Leopoldstoch

Outstanding as always!!! Great looking cook!

mEGG_My_Day

This looks delicious.  I love every part of this cook. Thanks for posting. 

SciAggie

Zeppole - I learned something new - and tasty. Thanks for posting. 

SmokeyLopey

That looks wonderful! I'm impressed that you were not only able to bring together such a varied menu...you had the presence of mind to take great pictures, as well.

LetsEat

All I can say is, I wish there was a take out button for your postings. You never disappoint. 

smokingal

Looks like I forgot to mention that the ricotta cheese blend also had steamed and chopped baby spinach added.  Thanks everyone for checking out my post and your comments.

johnmitchell

Stunning...

Griffin

Simply gorgeous!! You've outdone yourself again.