Subj : Re: Atk 1
To : Jim Weller
From : Sean Dennis
Date : Sun Jul 10 2022 22:36:00
-=> JIM WELLER wrote to SEAN DENNIS <=-
JW> It's the PBS show started by the Cook's Illustrated Magazine people.
JW> Both are famous for extensive recipe testing and very detailed
JW> instructions.
I've been watching both shows for over a decade now though these days I
catch both shows on the Roku channel rather than PBS locally.
3 c Sifted all-purpose flour
4 Eggs
4 1/2 ts Cold water
Pinch salt
1 tb Olive oil
3 c Meat sauce
1/4 c Freshly grated Parmesan
Cheese
MMMMM-------------------STUFFING FOR MANICOTTI------------------------
3/4 c Ricotta cheese
3/4 lb Mozarella cheese, diced
3 Eggs, lightly beaten
2 tb Butter
2 tb Freshly grated Parmesan
Cheese
1/2 ts Salt
pn Black pepper
Place flour on a pastry board and make a well in the center.
Break the eggs into the well and add the water, a little at a time,
and the salt. Knead for about 10 minutes. Let stand, covered, for
about 1 hour. Cut dough into 4 pieces and roll as thin as you can.
Cut into rectangles 4 inches wide by 6 inches long. Place between
pieces of waxed paper. You should have about 12 pieces. Cook, half
at a time, in 4 quarts salted boiling water with olive oul added.
Cook for 5 minutes. Drain and place between 2 towels.
Divide stuffing into 12 parts. Place a mound of stuffing on
each dough rectangle about 1/3 inch from a long edge. Mound should
be about 1/2 inch thick and 1/2 inch wide. Fold dough over twice.
Spread a thin layer of the meat sauce on the bottom of a baking pan.
Arrange manicotti about 1/4 inch apart in the pan and spoon the rest
of the sauce over the top. Sprinkle a teaspoon of Parmesan cheese
over each of the manicotti. Bake in a preheated slow (300 F) oven for
15 to 20 minutes. Drain the ricotta cheese. Combine all of the
ingredients and mix well.
MMMMM
-- Sean
... When my phone battery died, I was angry and needed to find an outlet.
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