Ingredients
Meat Sauce:
2 tablespoons olive oil
4 whole cloves
One 1-inch cinnamon stick
4 cloves garlic, minced
1 medium onion, finely diced
(about 1 cup)
Kosher salt
1 pound mild Italian chicken
sausage, casing removed
1/4 cup tomato paste
One 28-ounce can crushed
tomatoes
1/4 cup chopped fresh basil
Freshly ground pepper
Ricotta Filling:
3/4 cup shredded mozzarella,
plus more for topping
3/4 cup freshly grated
Parmesan, plus more for topping
3/4 cup part-skim ricotta
1/3 cup mango chutney
Kosher salt and freshly ground
pepper
1 package wonton wrappers (at
least 48)
12 whole small fresh basil
leaves
Directions
Preheat the oven to 375
degrees F.
For the meat sauce: In a large
skillet over medium-high heat, warm the olive oil until it shimmers. Add the
whole cloves and cinnamon stick, and remove after a few minutes. Add the garlic
and onions, sprinkle with a little salt and saute until softened but not
browned.
Add the sausage, breaking up
the clumps with your spoon. Cook until the sausage is no longer pink, 2 to 3
minutes. Stir in the tomato paste and cook 1 to 2 minutes. Add the crushed
tomatoes, basil, as well as some salt and pepper. Stir to combine and simmer
uncovered, for about 15 minutes, stirring every now and then. Allow the meat
sauce to cool, about 15 minutes, before building lasagna cupcakes. As the meat
sauce is cooking, prepare the ricotta filling.
For the ricotta filling: Stir
together the mozzarella, Parmesan, ricotta and mango chutney. Season with salt
and lots of pepper, about a teaspoon, and set aside.
To assemble the cupcakes: Pull
out your favorite cupcake pan. If your pan is not nonstick, spray the cups with
cooking spray. Place a wonton wrapper in each cup. Don't worry if you're using
square ones.
Drop about 1 teaspoon of meat
sauce into the bottom of each cup. Then add 1 teaspoon of ricotta filling. Then
cover with another wonton wrapper, rotating it about 90-degrees so that the
corners of the first wrapper and the second wrapper aren't right on top of each
other. Repeat this until you've built three layers total. Top each with a small
basil leaf, then another wonton wrapper. Finish each cupcake with a spoonful of
meat sauce, a little shredded mozzarella and pinch of grated Parmesan.
Pop them into the oven and
bake for 20 minutes. When time's up, resist the temptation to eat them right
away or else you'll burn your mouth! Let them rest on the counter for about 10
minutes, and they should slip out of the muffin tin easily. Top with more
shredded basil if you like.
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