Here is the filling portion of the recipe I've been using, although generally I cut this in half since I only cook for two: Overall my manicotti experiments have gone well except for one thing: my filling lacks. I adore manicotti and this year I began cooking it at home instead of pinning all my hopes on rare visits to the local Italian restaurant. Clean and fresh and packed with flavour.Ī quick thank you to everyone who responded to my last post (leftover cheddar) - I didn't have time to reply to everyone, but all the info was much appreciated!Īlas, I am here with yet another cooking quandary. This was beautiful, beautiful, beautiful. I know the proper way of serving sauced pasta is not to drown the pasta in it, but when you have a chunky sauce like this I think the only way to serve it is to see chunks of the sauce. I got just the right amount of sauce-to-pasta ratio - I always feel really sad when the pasta I get has hardly any sauce on it. So be careful if you're not really good with spicy things, or the chilli you're using is particularly spicy.
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I used the full recipe's amount of chilli because I thought, hey, 1/4 tsp is nothing! But the chilli flakes packed a punch. Work fast when you add the flour mixture because if not it's going to become little milky blobs among your sauce, not incorporated with it. The tomatoes should cook down till they aren't wet anymore - I added about a 1/2 cup of the tomato juice with the tomatoes and that disappeared by the end of the 15 minutes. I didn't cook the tomatoes for the recommended 30 minutes since I wasn't making the full recipe, so I simmered them for 15 minutes and that seemed fine. Just take a minute and breathe that goodness in. I'm telling you, the aroma of the sauteing garlic, chilli and rosemary is to die for. I used 1tbsp of oil, 1 whole garlic clove, the full amount of chilli flakes, and 5oz of tomatoes instead of strictly quartering all the amounts because I wanted a punchier flavour and more sauce than the OP's picture showed. Like the OP, I used penne instead of spaghetti because I prefer ridged pasta when I'm making a chunky sauce, so that the sauce can cling more easily to the pasta. Messy and gorgeous like comfort food should be! I was only cooking for myself, so I roughly quartered the amounts in the recipe below. This recipe comes from The Cast-Iron Darling and it turned out looking pretty different from the pictures in the original recipe because I tweaked the amounts a bit. It's easy to throw together, super delicious, and fills you up - what's not to like? Italians, you guys are good job. I love pasta to death whether with a tomato, cream or olive oil-based sauce, it doesn't matter. A very satisfying recipe today - lovely tomato pasta!
While it was quite nerve-wrecking when I first started cooking, now I take all possible mistakes and disasters in my stride and enjoy the process for what it is - relaxing, educational, and deeply satisfying.
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I love it when I'm home alone and I can take my time to cook, eat and clean up afterwards. You can hardly gain any weight with this dish. Since you have an opportunity to cook this splendid dish of this great, but very modest Michelin-starred Chef De Berardinis Luca.Īnd I’ve got some more good news for you. I’ve already wrote about this here and here.īut you shouldn’t be envy at least today. And believe me, we do it with a really great pleasure.
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Remember, envy is a bad thing:)Īnd the second reason is that a food-photographer can eat for free in Michelin-starred restaurants.
It’s roughly speaking, in case you’re really envy. The first reason is the fact that food-photographers do what they love, while you’re wearing out the seat of your trousers in the office. There’s only one reason to envy a food-photographer. Just try to imagine how difficult it might be to remain the only envy person, while everyone is enjoying their sins. Well, I think you understand why it was me who chose gluttony.Īnd all of us came to the same conclusion, that it would be a bad luck for a person to get envy sin. Dispose randomly all seven deadly sins from the Bible in your company and enjoy them the whole night long.Īnd we started to discuss all these seven sins with my friends to find out the choice of each other.
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Just today I’ve encountered an excellent idea of how to celebrate the New Year.
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