I am not sure if I had just spent a year making prosciutto that I would go whizzing a bunch of it up in the food processor. It is nice to see you using it without hesitation. I would also have probably already started a second one.
I made this this weekend, along with an entree from another popular RU-vid cook. Yours was much better. All you recipes are easy to follow and taste great. That’s why I watch your channel...
That looked great. The new oven looks great. Gives a very uniform look to that space, with the cabinet color and the metal of the handles matching the oven. It's very pleasing to the eye.
Jules gives your static right back at ya. Stuffed cheese cake! Ha, ha ha. Green chillies would make it good. Forget kale or swiss chard. Roasted Hatch green chilli peppers with cumin. Yum.
Wow that looked incredible ! I will say this Glen because I have always said how much I love this and that that you prepare...but your production and editing skills are top notch and it makes for such an enjoyable show. Thanks for all the hard work my brother.
I speak for myself, but as an Italian I approve this. Not far from the basics Cannelloni with Ricotta and Spinach that it is not hard to find almost everywhere. Prosciutto is a good add, maybe I would have got for less onions and gone for a smoother texture for the sauce, but that's my taste. Also, to add some richness usually on Cannelloni the sauce is a mix of tomato sauce and bechamelle sauce, which wouldn't be bad here either. Love your videos, keep on like that :)
You could do this dish with Cannelloni if you want to cut back the pasta. The tubes are slightly smaller, thinner, and smooth sided. Thanks Glen, I know what I'm making for supper tonight :-) It's a tossup between Flapper pie and Cannoli for desert. "Leave the gun, take the Cannoli!"
Cooks’ Illustrated did a manicotti recipe where they used those flat no boil lasagna noodles. They just put filling at one end and rolled it up, no piping needed!
What agreat way to break in the new oven! Also,I see that you brought the large dry ager up to level with the other. It sure does look better to me as well. That would have driven me crazy! lol
Does Jewels knit? I swear I've seen some hand knit sweaters. The cardigan she is wearing is very lovely, and looks like a loppi sweater. And she has a great and white and grey stripy pullover that looks hand knit too.
I don't like tomatoes, so I'd probably swap out the sauce for a carrot and bell pepper sauce (maybe even swap out the prosciutto for chorizo) But the concept and the cheese stuffing looks fantastic.
I know you said it is coming but when are you going to give an update on the KFC recipe? Been following it since day 1 and can’t wait to see what you have found.
Next time, ditch the pasta for crepes - just use water instead of milk in the batter. That’s how my family makes it and it makes the dish as light as a cloud.
Sorry about your oven. I've become extremely skeptical of most new appliances. Our 1951 Chambers range works like it was brand new. Meanwhile, we've had to replace dishwasher, microwave, refrigerator and washer that were all bought brand new in 2012. edit after video complete: Dear lort that manicotti looks good.
Italian cooking is one style that has a lot of debate over what’s truly Italian. There’s a lot of purists in the food industry that say only certain things are truly Italian. It’s honestly a fairly small but kinda toxic subsection of the industry.
Italy makes actually good household appliances, my grandma has an old Ignis fridge which has been working for more than 40 years, maybe it's not the most efficient but still works nicely; if it wasn't irony I'm sorry, I just assume people tend to be salty on the web
Dude, Berreta is Italian and those are very good guns. Augusta-Westland has a long Italian tradition and their helicopters are great. Aprilia bikes are not bad. Brembo is Italian. It's mostly italian carmakers who have a bad reputation and products of living of Italian "fashion" without proper quality don't help too.
Cannelloni and Manicotti are near identical. Cannelloni is slightly smaller, slightly thinner, and smooth sided. Traditional Penne is smooth sided and like a dwarf Cannelloni, Rigatoni has ridges and is like a dwarf Manicotti.
@@byron7165 thanks for the explanation. A quick search shows Manicotti to be an Italian-American pasta. Cannelloni is better known to the rest of the world.
Well, apart from the crushed garlic, which is definitely something that we do not do in Italy, it’s not bad at all and I would eat it. I’m more bothered by the pronunciation of Italian words, but you do your best :)
You know what's easier than piping or spooning filling into manicotti? Use flat lasagna noodles and simply roll them up with the filling inside like a fat taquito.
maybe I'll give up my two year ban on spinach (gruesome story, lost ten pounds in four days, haven't enjoyed spinach since) to try this. Or try to make it work with other veg. Hmmm.
Depends where you live I suppose... Here the pasta tube box says 'Manicotti', and everyone calls this dish manicotti: en.wikipedia.org/wiki/Manicotti Traditionally it was made with crepes, but time and distance from the source has changed that. Food evolves, even Italian style food evolves.
