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knapplc

Tonight's Dinner

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knapplc    18,486

Tonight I made a stuffed manicotti with a roasted red pepper & ricotta filling, baked in red sauce reduced from tinned tomatoes, an onion and various herbs, broiled Italian sausage, then the whole shebang baked in a dish and topped with provolone. I made a salad with green leaf lettuce, shallots, mushrooms, bleu cheese, carrots & croutons and topped it with creamy Caesar dressing.

 

The sauce was canned crushed tomatoes with a whole onion skinned & split, left to simmer until the tomatoes melted & the onion sweated all its goodness into the sauce, plus a reduction of wine & the dregs of the tomato tin from a bottle of Nero D'Avola from Trader Joe's I'd opened over the weekend. Just simmer that all for 30 minutes & it's magic.

 

All the manicotti I've ever made has always torn because you boil it & the pasta agitates in the roiling water, but I just learned that all boiling does is hydrate dried pasta, so if you want that just soak it in salted water for maybe 30 minutes & it's the same result, but the pasta doesn't tear. Then I piped the stuffing into it using a ziploc bag as a piping bag, and baked the whole thing at 375 for about half an hour. I finished it under the broiler with the cheese on top.

 

Looked like this:

 

rmuaNLw.jpg

 

 

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Tonight I made a stuffed manicotti with a roasted red pepper & ricotta filling, baked in red sauce reduced from tinned tomatoes, an onion and various herbs, broiled Italian sausage, then the whole shebang baked in a dish and topped with provolone. I made a salad with green leaf lettuce, shallots, mushrooms, bleu cheese, carrots & croutons and topped it with creamy Caesar dressing.

 

The sauce was canned crushed tomatoes with a whole onion skinned & split, left to simmer until the tomatoes melted & the onion sweated all its goodness into the sauce, plus a reduction of wine & the dregs of the tomato tin from a bottle of Nero D'Avola from Trader Joe's I'd opened over the weekend. Just simmer that all for 30 minutes & it's magic.

 

All the manicotti I've ever made has always torn because you boil it & the pasta agitates in the roiling water, but I just learned that all boiling does is hydrate dried pasta, so if you want that just soak it in salted water for maybe 30 minutes & it's the same result, but the pasta doesn't tear. Then I piped the stuffing into it using a ziploc bag as a piping bag, and baked the whole thing at 375 for about half an hour. I finished it under the broiler with the cheese on top.

 

Looked like this:

 

rmuaNLw.jpg

 

 

 

That looks delicious knapp...

 

So when are you inviting me over for dinner?

 

:B):lol:

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knapplc    18,486

Looks amazing!was this a personal recipe or did you find it online? I love Italian food but besides the basics I don't make much of it.

Just something I tossed together. It's all pretty basic. The salad is just a bunch of stuff I like thrown in a bowl.

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huKSer    1,352

That's the difference between a cook and just making food! I'm going to have to try and work some wild game in this one and lots of google as well.

A chef, a cook and someone making food.

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