1/2 cup Pecorino Romano Cheese, grated with a micro plane
1/2 Tablespoon Black Pepper, freshly ground
2 teaspoons Kosher Salt
1/4 cup Chives, finely chopped
Prep Time: 45min | Cook Time: 60min
Using a vegetable sheeter spin the potatoes (skin on) on the device following the manufacturer’s instructions.
To make the filling combine the ricotta, mashed potatoes, fontina cheese, and truffle butter. Stir well to combine. Transfer the filling to a pastry bag with a round tip.
Cut the sheets of potato into small rectangles. Pipe the filling onto the sheets of potato and roll over into little stuffed rolls. Arrange the potato manicotti onto a sheet pan lightly sprayed with nonstick spray or olive oil. Cover the manicotti with plastic wrap and aluminum foil and place into a steamer. Steam the Manicotti for 45 minutes to an hour, or until the potato is fully cooked.
While the manicotti is cooking, prepare the sauce. In a heavy-bottomed saucepan over medium-high heat, begin by sautéing the pancetta. Once the pancetta is rendered, drain and reserve the fat and return the rendered pancetta back to the pan. Cover with the cream and simmer for 6-8 minutes until the volume is reduced by half. remove from the heat, stir in the pecorino cheese, black pepper, salt, and chives.
Once the manicotti is cooked, remove from the steamer, and allow to rest for at least 5 minutes before plating so the cheese will set slightly. Arrange 3 manicotti on a plate and cover with the sauce. Serve immediately.
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