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How To make Julian's Cheese Manicotti
SAUCE:
1 lg Onion; chopped
1 Garlic clove; pressed
2 T Olive oil
12 oz Tomato paste
24 fl ;Water
2 T Oregano, fresh; chopped
1 sm Bay leaf
1 ts Salt
1/2 ts Pepper, black
PASTA:
1 ts Olive oil
14 Manicotti noodles
FILLING:
1 1/2 c Ricotta
6 lg Egg
1/4 lb Fontina; grated
1/4 lb Mozzarella; grated
1/3 lb Parmesan; grated
6 T Butter, sweet; softened
1 ts Salt
3/4 ts Pepper, black
2 T Basil, fresh; finely chopped
Parmesan; for sprinkling Preheat the oven to 350 F. To make the sauce, gently saute the onion and garlic in the olive oil in a saucepan over medium heat until the onion is translucent, about five minutes. Add the tomato paste and stir. Slowly add the water and stir. Add the seasonings and allow the sauce to simmer while preparing the manicotti and filling. Manicotti: Bring a large pot of water to the boil, add the olive oil, and drop in the manicotti. Cook al dente, about 12 minutes. Drain and refresh under cold running water. Set aside. Filling: beat the ricotta with the eggs until combined in the large bowl of an electric mixer. Add the grated cheeses and softened butter, beat until combined. Add the salt, pepper and basil. Beat on low just until everything is combined. Gently fill the cooked manicotti with the cheese mixture and arrange in two greased 9"x13" pans. Cover the pasta in each pan with half the sauce; sprinkle on additional parmesan. Bake for about 20 minutes, until the cheese is thoroughly melted and the sauce is bubbling. ---*The Cereal Murders* Diane Mott Davidson
How To make Julian's Cheese Manicotti's Videos
Pasta Grannies enjoy Ernestina's spinach and meat cannelloni!
There are lots of recipes for cannelloni, and this is Ernestina's: she makes a spinach dough, fills them with a pork, chicken and cheese filling, and then bakes them in a mixture of a pork and chicken ragu and béchamel sauce. It's easy to do, even though it involves several stages like lasagna.
Ernestina makes a large quantity of dough - I think if you halved her quantities you would still have plenty for 6 people. Thus use:
400g 00 flour, 3 eggs and 25g of spinach (cooked, chopped, squeezed dry and blitz it with the eggs before adding to the flour)
Sunday Supper: Endless Pasta-bilities
Pasta is one of the world's most beloved and versatile foods and we're going to show you how easy peasy and cheesy it can be! It's fun to make and even more fun to eat. Chef Nate Gibson will teach you the basics and also make various sauces and fillings to tickle your tastebuds.
Learn more about Venissimo Cheese at venissimo.com and subscribe to our channel to learn all about cheese all the time. As always, cheers to cheese!
You can now order a virtual cheese tasting in a box shipped to your door here:
It’s not Gravy it’s Authentic Italian SUGO (Sauce) #italianfood #shorts
✨You can find the full printable recipe with tips and directions on my website which is linked here:
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I can’t think of anything better than sugo and sugo Sundays! Sugo, also known as authentic Italian tomato sauce is a staple in every Italian household. If a big pot of sugo isn’t on the table every Sunday in my family, it’s just not the same. Sometimes we make the sauce plain and use it for soups, stews, lasagna, rollatini or any dish that requires tomato sauce. Other times we make it with Osso Buco (veal shanks), meatballs, ribs, breaded cutlets, or any other type of meat. The sauce simmers slowly for a few hours until the meat is tender and melts in your mouth like butter. In this recipe I show you how we make our traditional Italian Sugo with Osso Buco which I know you’ll fall in love with. If you’re vegetarian, feel free to leave out the meat and make it plain as we often do as well which is the perfect for your favorite pasta, pizza, gnocchi, and more. This traditional Italian tomato sauce has passed down from Steve’s family (from Calabria). I hope his Nonna Vittoria and Nonno Giovanni are watching down on us and we’re making them proud as we continue to carry on family traditions that have been around for generations in their family and many Italian families around the world. If you make Italian tomato sauce at home, let us know where you’re from and how you make it as well. Love you!
INGREDIENTS
3 tablespoons olive oil or any you like
3 veal shanks or any cut of veal you like Osso Buco
1 small finely chopped yellow onion
4 minced garlic cloves
¼ cup tomato paste
1 litre jar of tomato sauce (approx. 4 cups)
5 cups of water
salt to taste taste and adjust
3 whole jalapenos optional
1 parmigiano reggiano cheese rind optional
You can find the full printable recipe with tips and directions linked in my bio or on my website. Search for SUGO in the search tab on the website and it will pop right up
themodernnonna.com
⚠️I do not authorize other food accounts to download and use my videos for their own channels without written consent.
#TheModernNonna #RecipeShare #ViralShorts #Sugo #ItalianTomatoSauce #TomatoSauceRecipe
Chicken Mushroom Julienne Recipe 4K
Chicken and Mushroom Julienne Recipe.
Ingredients:
1/2 lb. (227g) Chicken Breast
1 lb. (454g) Mushrooms
3.5 oz (100g) Mozzarella Cheese
4 oz (113g) Sour Cream
1 Tbsp Unsalted Butter
1 Tbsp Unsalted Butter
1 Tbsp All-Purpose Flour
1/4 Tsp Ground Nutmeg
1 Onion
1 Garlic Clove
Salt, Black Pepper
Preparations:
1- Slice the onion and mushrooms.
Directions: for details visit:
Chicken and Mushroom Julienne is a Russian/European hot appetizer. It is served as appetizer but it has almost everything to be considered a main course. Chicken and mushroom julienne is graded as B plus food on nutrition chart. It is rich source of vitamin B6, vitamin B12, selenium, riboflavin, and an excellent source of niacin.
One serving (3.5 oz / 100g) of chicken and mushroom julienne…
For more easy recipes and garnishing tips visit Us:
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Lentil, Mushroom and Spinach Cannelloni | Vegan Friendly
Cannelloni with lentil, mushroom and spinach filling topped with cheesy breadcrumbs and served with garlic bread and fresh tomatoes.
Chef Julian Robinson
Foodlo.cz
Music: Wallpaper Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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