Goat Cheese Manicotti in Sicilian Caponata
Creamy, tangy goat cheese fills handmade manicotti pasta in this summery Italian dish from Chef Forgione. The manicotti sit on a bed of baby spinach topped with toasted pine nuts and a Sicilian vegetable ragu called caponata, which is made with eggplant, roasted red peppers, tomatoes, olives, capers, and golden raisins. Caponata masters the Italian art of 'agrodolce'; the perfect balance of acid and sweetness.
Nutritional facts
Protein
24g
Carbs
51g
Calories
560kcal
Fat
29g
Ingredients
Basil Pesto, Manicotti Goat Cheese Pasta, Veg, Tomatoes, Whole, Canned, Italian, Extra Virgin Olive Oil, Canned Roasted Red Peppers, Red Wine Vinegar, Celery, Vegetable Base, Black Pepper, Golden Raisins, Capers, Garlic, Sugar, Zucchini, Onion, Kosher Salt, Eggplant, Pine Nuts, Crushed Red Pepper, Baby Spinach, Basil, Canned Tomato, Italian Parsley, Green Olives
Contains milk, eggs, pine nuts, wheat, soybeans, celery.
Reviews
3.5
Based on 78 reviews
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Robert · 03/18/24
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About Larry and Marc Forgione
Chef Larry Forgione, hailed as "the Godfather of American cuisine", changed the way Americans eat today by embracing the virtues of our national cuisine and using only seasonal, local ingredients, ushering in the entire 'Farm-to-Table' movement. After graduating from the Culinary Institute of America and then working in some of the best kitchens in Europe and America, Forgione opened An American Place in 1983, earning three stars in The New York Times. He has been named "Chef of the Year" by the Culinary Institute of America and "America's Best Chef" in 1993 by the James Beard Foundation. Chef Marc Forgione, influenced by his experience working with a variety of cuisines for chefs such as his father, Larry, has created a modern American style of cuisine with bold flavors and playful touches. Marc is the chef/owner of Restaurant Marc Forgione and Peasant and the co-owner/partner of Khe-Yo. He won Season 3 of Food Network's The Next Iron Chef at just 31 years old, making him the youngest winner in the show's history. Among its many accolades, Restaurant Marc Forgione was recognized with a glowing two-star review in The New York Times and received a Michelin star.
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