Coquilles farcies à la ricotta, kale et oignons caramélisés ⚡️

Par Laura Baulé -Dash of Honey

Coquilles farcies à la ricotta, kale et oignons caramélisés ⚡️

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Ingrédients
24 coquilles géantes (+/- ½ paquet de 340g)
2 tasses de kale, haché finement
2 c. à soupe de beurre non-salé
1 oignon rouge, haché
2 gousses d’ail, hachées
1 contenant (475g) de fromage ricotta (2 tasses)
3 ½ tasses de fromage mozzarella, râpé (350g)
1 oeuf
Zeste de 1 citron
Jus de ½ citron
1 c. à thé de sel
1 pot (660 ml) de sauce aux oignons caramélisés Rao’s
Préparation
Placer la grille au centre du four et préchauffer à 350F.
Porter une grande casserole d’eau à ébullition et ajouter une bonne quantité de sel.
Ajouter les coquilles géantes et cuire en retirant 3 minutes du temps indiqué sur l’emballage. Égoutter et réserver.
Dans une poêle, faire fondre 2 c. à soupe de beurre. Ajouter l’oignon haché et faire revenir 1 minute. Saler et couvrir. Laisser cuire environ 20 minutes en remuant à quelques reprises, jusqu’à ce qu’il devienne caramélisé. Ajouter 2 tasses de kale haché et 2 gousses d’ail hachées. Faire revenir 2-3 minutes de plus. Laisser refroidir dans une assiette.
Dans un grand bol, mélanger la ricotta (contenant 475g), 2 tasses de fromage mozzarella râpé, le zeste de 1 citron, le jus de ½ citron, le kale et les oignons hachés, l’oeuf et 1 c. à thé de sel. Poivrer au goût.
Répartir la sauce aux oignons caramélisés Rao’s dans un plat allant au four rectangulaire 13 x 9 pouces ou circulaire 11 x 11 pouces.
Ajouter 1-2 c. à soupe du mélange de ricotta dans chaque coquille. Disposer les coquilles farcies dans le plat à cuisson sur la sauce.
Parsemer du reste de fromage mozzarella (1 ½ tasse).
Cuire au four pendant 25 minutes, puis mettre sous le gril (broil) pendant 2 à 3 minutes, jusqu’à ce que le fromage soit doré.
Laisser refroidir 5 minutes avant de servir.

Conseils et astuces

La recette se trouve également sur le site web : www.dashofhoney.ca

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where it all started

1896

Charles Rao, who immigrated with his parents from the southern Italian town of Polla, buys a small tavern on 114th St and Pleasant Avenue in an Italian neighborhood of New York City

2019

1930

1930

Charles’ sons, Vincent and Louis Rao take over Rao’s and manage to keep the business open through the prohibition years.

1896

1958

1958

After Louis’ passing, Vincent Rao takes over the family business and begins transitioning the tavern into a restaurant by introducing southern Italian dishes.

1930

1974

1974

Anna Pellegrino Rao begins working with her husband Vincent and brings an expertise in southern Italian cuisine and an elegant style to help the Rao’s restaurant gain prominence. The restaurant begins to collect a number of “regulars” from the neighborhood and beyond.

1958

1975

1975

Frank Pellegrino Sr. begins helping his aunt and uncle at Rao’s. Over the years, Frank emerges as the leader, heart and soul of Rao’s and becomes one of the foremost restauranteurs in America. Frank’s emphasis on simple, pure, delicious ingredients vastly improves the perception, taste and healthfulness of southern Italian cuisine. Frank Sr.’s notoriety and authentic Italian presence landed him rolls in Warner Brothers’ “Goodfellas” and HBO’s “The Sopranos.”

1974

1977

1977

Famed New York Times restaurant critic, Mimi Sheraton, gives Rao’s a glowing 3-star review stating Rao’s serves “wonderfully simple, delicious and honest Italian food, all prepared strictly alla casaligna – home style.” This turns Rao’s into one of the hottest restaurants in NYC. To remain loyal to their “regulars,” Rao’s assigns “table rights” for specific nights of the week or month. The rights were prized family possessions passed from generation to generation.

1975

1982

1982

At just 12 years-old, Frank Pellegrino Jr. became the fourth generation of the Rao’s family to work at the restaurant. This begins a career of over 35 years working at Rao’s.

1977

1992

1992

Tired of saying “no” to people who want reservations, Frank Pellegrino Sr. decides to package and sell Rao’s sauce, “so this way I don’t have to say ‘no’ anymore and everybody can have it at home.” Rao’s Homemade Pasta Sauce is born with only the best ingredients and refused to add sugar, tomato paste, water, starches, fillers or color. Characteristics that still are central to the product line today.

1982

1997

1997

Rao’s Homemade Pasta Sauce Begins to expand, introducing flavors like spicy Arrabbiata and Puttanesca for people to try in their own kitchen.

1992

2005

2005

Rao’s Homemade continues to develop traditional sauces like Tomato Basil and Sausage & Mushroom.

1997

2017

2017

Rao’s Homemade celebrates 25 years of bringing one of the best-tasting sauces home.

2005

2018

2018

Rao’s Homemade continues to expand their sauce flavors offering Alfredo sauce and also begins offering dry pasta.

2017

2019

2019

Rao’s Homemade begins offering soup, bring high-quality ingredients and flavors to another part of your pantry.

2018

1896

TIMELINE

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Arrabbiata or “angry” sauce is a spicy, yet balanced sauce made with slow-simmered Italian tomatoes and crushed red pepper.

Bon Appétit’s Vietnamese Salted Squid with Rao’s Homemade® Marinara Sauce

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