*May Menu*

May Menu
Mini Lasagnas with Sweet Corn and Mascarpone
Green Beans with Lemon and Garlic
Raspberry-Ricotta Mouse

Here it is! Just a few days late into May :) But this month its about some good ole' fashioned yummy recipes, given a little twist. And these dishes are great to have for just a few girlfriends getting together before the summer, or a nice dinner for a small family get together. So enjoy and Gal #3 wishes you luck in the kitchen!

Mini Lasagnas

Ingredients

Butter, for ramekins

12 lasagna sheets

3 cups frozen corn kernels, thawed

1/2 cup whipping cream, at room temperature

3 cloves garlic, minced

1 cup (8 ounces) mascarpone cheese, at room temperature

1 cup (4 ounces) finely grated Pecorino Romano, plus 1/2 cup (2 ounces)

1 large lemon, zested

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3/4 cup packed chopped fresh basil leaves

1 1/2 cups (6 ounces) shredded sharp Provolone

Extra-virgin olive oil, for drizzling

Special equipment: 6 (10-ounce) ramekins, each 2 1/2 inches tall and 3 1/2 inches in diameter

Directions

Arrange an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter 6 (10-ounce) ramekins. Set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender, stirring occasionally, about 8 minutes. Drain. Using 2 cooked lasagna noodles in an "x" shape, line each ramekin, pushing the noodles gently into the bottom of the ramekins, allowing any excess pasta to overhang on the sides.

In a food processor, blend the corn, cream and garlic until chunky. Add the mascarpone, 1 cup of the Pecorino Romano cheese, the lemon zest, salt, and pepper. Blend until smooth. Add the basil and pulse until just combined. Spoon 1/4 cup of the filling into the bottom of each ramekin and sprinkle with 2 tablespoons of the Provolone. Fold 2 overhanging pieces of pasta over the filling, (trim the ends of the pasta with scissors, if necessary). Add another 1/4 cup of filling to each ramekin and top with another 2 tablespoons Provolone. Fold over the 2 remaining overhanging pieces of pasta.

Spoon any remaining filling on top of the pasta. Sprinkle the tops with the remaining 1/2 cup Pecorino Romano and drizzle with olive oil. Arrange the ramekins on a baking sheet and bake until the tops are golden brown and the filling is bubbling, about 25 to 30 minutes. Cool for 10 minutes.

To serve: Run a knife around the edge of the ramekins to loosen the lasagnas. Unmold the lasagnas onto serving plates and serve.

Courtesy: foodnetwork.com -Giada De Laurentiis

http://www.foodnetwork.com/recipes/giada-de-laurentiis/mini-lasagnas-with-sweet-corn-and-mascarpone-recipe/index.html

Green Beans with Lemon and Garlic

Ingredients

2 pounds green beans, ends trimmed

1 tablespoon extra-virgin olive oil

3 tablespoons butter

2 large garlic cloves, minced

1 teaspoon red pepper flakes

1 tablespoon lemon zest

Salt and freshly ground black pepper

Directions

Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.

Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

Courtesy: foodnetwork.com -The Neelys

http://www.foodnetwork.com/recipes/neelys/green-beans-with-lemon-and-garlic-recipe/index.html

Raspberry-Ricotta Mouse

Ingredients

1 (15-ounce) container whole milk ricotta cheese

1/2 cup raspberry jam

1 cup whipping cream

3 tablespoons powdered sugar

1 cup fresh raspberries

Directions

In a food processor, blend the ricotta cheese until light and fluffy, about 20 seconds. Add the jam and pulse until combined. Transfer to a large bowl.

In a separate bowl, using an electric hand mixer, beat the cream until thick. Add the powdered sugar and continue to beat until the cream holds stiff peaks. Working in batches, carefully fold the cream mixture into the ricotta mixture. Spoon the mousse into serving bowls and refrigerate for 1 hour. Garnish with fresh raspberries and serve.

Courtesy: foodnetwork.com -Giada De Laurentiis

http://www.foodnetwork.com/recipes/giada-de-laurentiis/raspberry-ricotta-mousse-recipe/index.html