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FareShare Gazette -- February 2005 Recipes

FareShare Gazette -- February 2005 Recipes comes together with Chicken Broth, Tomatoes With Juice, Red Pepper Flakes, Arborio Rice, and Roasted Red Pepper Cut Into Strips. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 cup
• 14 oz
• 1/8 tsp
• 1 cup
• 1/3 cup
• 1 slice
• 1/4 cup

Method (preview)

1. 1

   In a saucepan over Medium heat, combine the chicken broth and saffron.

2. 2

   Bring to a simmer, then remove from heat.

3. 3

   Spray a large, deep skillet with nonstick cooking spray and place over

4. 4

   Medium heat. Add the shrimp to the skillet, season with salt and pepper to taste; saute for 3 to 4 minutes. Remove from skillet.

5. 5

   Spray skillet again and add the onions and garlic.

6. 6

   Saute for 3 to 5 minutes.

7. 7

   Stir in the tomatoes and red pepper flakes, breaking up large pieces.

8. 8

   Add the rice, stir in the chicken broth mixture and bring to a simmer.

9. 9

   Cover and cook for about 20 minutes.

10. 10

    Stir in artichokes, peas, peppers and shrimp.

11. 11

    Cover and cook for 5 to 10 minutes.

12. 12

    Rip up the piece of bread.

13. 13

    Place in bottom of bowl.

14. 14

    Break an egg over bread, mix Parmesan cheese, spices and enough cream to wet the mixture and mix together well.

15. 15

    Smooth mixture into bottom of baking dish.

16. 16

    Take ricotta, as much as you like, and spread over bread mixture.

17. 17

    Spread some sauce over top.

18. 18

    Place mozzarella and other toppings on top of sauce.

19. 19

    Then sprinkle more cheese over top.

20. 20

    Bake for 20-25 minutes, until bubbly and when bottom is lifted up the bottom is brown.