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Author Topic: Al Dente Question  (Read 205 times)

Online Horney Toad

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Al Dente Question
« on: August 06, 2007, 12:25:00 AM »
Hey Al,
I have to say you have some great recipes and barbecue knowledge. Much appreciated.

I was wondering if you could give me an idea on some recipes for manicotti and spaghetti sauce?

mucho thanks,
Jeff

Offline Al Dente

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Re: Al Dente Question
« Reply #1 on: August 07, 2007, 04:13:00 PM »
Not a problem.  For the Manicotti, you start first with the "crepes".  Homemade are much lighter than storebought.  And the recipe is very easy and can be scaled up in direct proportions.  It will make about 12 crepes.

1 cup flour
1 cup seltzer
1 egg
1 Tbs. grated parmigianno cheese
1 Tbs. minced parsley

Mix all together and let stand at room temp for 1 hour.  Then pre-heat a non-stick pan, wipe with some oil, and make the crepes, turning once.  stack and cool until ready to use.

For a good all-purpose tomato sauce, again it can be scaled up.

3 Tbs. olive oil
1 medium onion diced fine
2 cloves garlic minced
1 28 oz. can crushed tomtoes
1 20 oz. can diced tomtatoes
5 basil leaves shredded
salt, pepper, and sugar to taste

Heat the oil and add the garlic and onion.  cook for 3 minutes.  Add the tomatoes, some salt and pepper.  Bring to a boil, then reduce to a simmer.  Simmer for 10-15 minutes, stirring once in a while.  Stir in basil.  cook for 5 minutes.  Then you can do what you like.

For the manicotti filling, which can also be used ofr stuffed shells, lasagna, and ravioli also.

3# ricotta
1# shredded mozzarella
1 cup parmigianno cheese
1/2 cup minced parsley
3 eggs
1 tsp. ground pepper

Mix all together.

To assemble the manicotti.  Pre-heat the oven to 350.  Spoon enough sauce to cover the bottom of a baking dish.  Spoon a few tablespoons of the filling onto a crepe and roll up.  Place seam side down in the dish and repeat.  Spoon a little sauce over the crepes and bake for 20-30 minutes until they bubble.  Serve with extra sauce, cheese, and you can melt some mozzarella on top also.

Enjoy.
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Online Horney Toad

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Re: Al Dente Question
« Reply #2 on: August 07, 2007, 11:39:00 PM »
Wow! That sounds great Al! I'm getting hungry already! Interesting about the homemage crepes or shells. Thanks a bunch.

Offline Al Dente

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Re: Al Dente Question
« Reply #3 on: August 08, 2007, 09:11:00 PM »
The filling makes more than to just fill 12 crepes.  I've never made less than 45-50 manicotti though.  the filling can also be used for baked ziti as well.  You can spice the sauce up with hot peppers for an aribiata sauce, for vodka sauce, melt some butter add in 1/4 cup vodka or even cognac or brandy, then flame it, add the sauce and 1 cup of heavy cream.  Bring it to a boil, then reduce to a simmer and simmer for 10 minutes.  I like to poach shrimp and scallops in the vodka sauce then toss it with the pasta.  For a filetto di pomodoro sauce, saute some diced or minced proscuitto in some butter, then add the sauce to it.  Let it simmer for  5 minutes then toss with pasta.

I'm glad to share and happy to make your mouth water.  Enjoy them with your family.  that's what food is about, sharing it with friends and family.
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New York Bowhunters, Inc.
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Online Horney Toad

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Re: Al Dente Question
« Reply #4 on: August 08, 2007, 11:50:00 PM »
I think you are ready for your own TV show Al! LOL

Thanks again!

Offline Al Dente

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Re: Al Dente Question
« Reply #5 on: August 11, 2007, 04:52:00 PM »
Thanks!!!!  I'd love to be on TV.  Killing it, chilling it, then grilling it.
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