Cook the manicotti in a large pot of rapidly boiling water
according to the package directions, until a little more cooked
than al dente. Drain and toss with 1 tablespoon of the olive
oil to keep the pieces from sticking together. Place the remaining
olive oil in a large saucepan, heat the oil until it’s very
hot, then sauté the diced vegetables, stirring constantly,
until they are wilted but not browned. Add the chicken pieces
to the sautéed vegetables and stir, cooking until the chicken
pieces are white and cooked through. Add the tarragon and
cream, stir, and add the salt and pepper. Add the butter and
continue stirring until the mixture comes to a boil. Cook
for about 10 minutes, add the wine, and cook for 5 minutes
more. If desired, add the demiglace to the chicken, stir until
it melts, and cook 2 minutes more. The liquid will be tan.
Remove the pan from the heat, and let cool. Add the egg to
the cooled chicken and stir to combine. (The egg will bind
the chicken together so it won’t fall out of the manicotti.)
To make the sauce:
Heat the 1 tablespoon of olive oil in a medium saucepan over
high heat. Add the tomato and chicken stock, and bring to
a boil, cooking until the stock has been reduced by half.
Add the shallot and basil, cook for about 2 minutes, and add
half the cream. Stir to combine, add the saffron, and stir
again. Add the salt and pepper and cook for 10 to 15 minutes,
until the sauce is reduced by half. Strain the tomato mixture
through a fine sieve.
Stand 1 piece of manicotti on its end on each of 8 serving
plates and stuff the 8 manicotti pieces with the chicken mixture.
Place the 1 tablespoon of oil in a hot, medium sized pan,
then sauté the stuffed manicottis, 2 at a time in the pan,
until they are crispy. Place the finished manicotti on each
of 8 serving plates, and diagonally swoop the sauce across
the manicotti. If desired, garnish the plate with micro greens,
fried leeks, celery leaves, or fennel fronds.
Recipe from CARLOS’, by Debbie and Carlos Nieto with Arlene
Bronstein and Ken Bookman. Buy