Cooking with Curv. Chapter 6: Snack Time. Cute Canna Cups: Ricotta Stuffed Mushrooms Vs. Pot-sciutto Mac and Cheese
What is the great way to impress all the guests at your party? Nice music, games, pool, hot tub… Snacks! Unique snacks always bring this “special occasion” feeling pretty much to everyone. Try to cook one of these snacks and your party would be unforgettable.
Ricotta Stuffed Mushrooms are unique and offer up a tasty snack.
Prepare all the ingredients:
- 8 large white mushrooms, stems removed
- 5 cloves of garlic, crushed
- 3-4 tablespoons partially skimmed ricotta cheese
- 1/4 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1 tablespoon infused extre virgin olive CannaOil
- 4 tablespoons grated parmesan cheese
You will get deliciously looking and tasting snack after completing these steps:
- Preheat oven to 350 degrees.
- Clean mushrooms, remove stems. Chop stems and any extra mushroom.
- Heat olive CannaOil in saute pan, add chopped stem and mushrooms.
- Halfway through cooking, add crushed garlic, salt and pepper.
- Remove from heat and allow cooling slightly in a small mixing bowl. Add ricotta and 2 tablespoons grated Parmesan.
- Fill caps with cheese mixture and place on a cookie sheet that has been sprayed with cooking spray. Sprinkle remaining Parmesan on top.
- Bake for about 15 minutes.
If you are looking for a snack that is simple to cook and an ideal party appetizer at the same time, try Pot-sciutto Mac and Cheese.
All you need is:
- 8 ounces elbow macaroni
- 6 very thin slices prosciutto (about 3 ounces)
- 3 tablespoons unsalted canna-butter
- 1 tablespoon plus 2 teaspoons canna-flour
- 1/4 cup panko
- 1 1/4 cups whole milk
- 1 1/2 cups shredded Monterey Jack cheese (about 4 ounces)
- 3/4 cup shredded sharp cheddar cheese (about 2 ounces)
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon kosher salt, plus more for salting the pasta cooking water
- 1/2 teaspoon freshly ground black pepper
Few dishes are more comforting than gooey macaroni and cheese hot out of the oven. You will make it even more appealing by serving it in individual prosciutto cups topped with crispy panko. Complete the following steps:
- Heat the oven to 375°F and arrange a rack in the middle.
- Bring a large saucepan (about 4 quarts) of heavily salted water to a bcanna-oil over high heat. Add the pasta and cook according to the package directions. When the pasta is al dente, reserve 1/4 cup of the cooking water; then drain.
- Meanwhile, cut the prosciutto in half crosswise.
- Melt 1 tablespoon of the canna-butter in a small frying pan over medium heat until foaming. Add the panko and cook, stirring occasionally, until light golden brown, about 4 minutes. Remove the pan from the heat and set aside.
- While the pasta is draining, rinse the saucepan and wipe it dry.
- Melt the remaining 2 tablespoons of canna-butter in the saucepan over medium-low heat until foaming. Add the cana-flour and whisk until smooth. Cook, whisking occasionally, until the cana-flour has darkened slightly in color, about 2 to 3 minutes.
- Add the milk very slowly, whisking it into the cana-flour-canna-butter mixture. Continue cooking, whisking constantly to smooth out any lumps, until the mixture simmers and thickens, about 6 to 7 minutes.
- Remove the saucepan from the heat. Add the reserved pasta water, cheeses, mustard, measured salt, and pepper and whisk until the cheese has melted and the mixture is smooth. Add the drained pasta and stir to combine.
- Divide the pasta mixture among the wells of the prepared muffin pan and sprinkle with the toasted panko. Cook until the edges of the mac ‘n’ cheese cups are bubbling slightly and the tops are light golden brown, about 25 to 30 minutes.
- Remove the muffin pan to a wire rack and let it cool for 5 minutes. Run a small knife around the perimeter of each well to loosen and remove the prosciutto cups. Serve immediately.