Text 25053, 107 rader
Skriven 2015-03-18 19:17:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: italian 378
===================
 JK> Perhaps the reason they include the metal cover is to protect those
 JK> "dots" from being dulled by the slicing action of your knife when you
 JK> cut the the extruded pasta.  That way the die never comes in contact
 JK> with anything but dough. 

That makes sense.

 > Manual is good for those who have the strength.
 JK> It's all in the dough you prepare.  If you make a really stiff dough,
 JK> it's harder to push through the extruder.  You don't need to make it as
 JK> stiff as say the KA requires to make a good formed 'roni.

I've always made a stiffer dough. Maybe I should experiment with
a softer dough, now that pasta is expensive enough to make it
worthwhile to make my own again.
 
 JK> A stiff dough had other consequences with the KA...
 JK> but if you used a soft dough with the KA, the texture and shape
 JK> of the macaroni really suffered.

We're really piling on KA now, not that it doesn't deserve it.

 > I understand, as for obvious reasons I have mixed and largely
 > negative feelings about milk. Cream and butter, though, for me,
 > fall more into the fat category, about which I am enthusiastic.
 JK> I can eat yogurt and some butter with no problem it seems.  Heavy
 JK> cream and ice cream bother me sometimes.. Actually I've noticed if I
 JK> have a lot of dairy say in few days, even butter will bother me.. So I
 JK> try to watch how much I take in in the course of a day.

It's said of course that yogurt's active cultures help your
digestive system cope with the (diminished amount of) lactose
in the stuff; this didn't work for me. Butter, it all depends
on how much whey remains (the cheaper the butter, in general
the more whey has been left unchurned.

 JK> ==Mom's Zuppa de Pesce (Fish soup)==

Looks good, thanks. I had a landlord once whose wife made
a crab stew that was sort of like that, only she added
enough sugar that I found it distracting.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Cheese-Stuffed Manicotti
 Categories: Pasta, Italian
   Servings: 6

    1/2 lb Fresh mozzarella cheese,
           -1/2-inch dice
      2 lb Ricotta cheese (or 2
           -15-ounce containers)
    1/4 lb Prosciutto, 1/4-inch dice
      2    Eggs
    1/2 c  Freshly graterd Parmesan
           -cheese
           Salt and freshly ground
           -black pepper
    1/4 c  Minced fresh parsley
     14    Manicotti shells
      3 c  Tomato sauce (Meat or
           -Marinara)
    1/2 c  Freshly grated Parmesan
           -cheese

  CHEESE FILLING

  TO  MAKE THE FILLING:  combine all the filling ingredients  and mix very
  thoroughly.

  Heat 4 to 6 quarts of salted water to the boil in a large  pot; add 2
  tablespoons oil to help prevent pasta from sticking.  Add half of the
  manicotti and cook for 6 to 8 minutes, or until not quite al dente.

  Stir  occasionally with a long-handled fork.  Hold  a  strainer over the
  pot and use a slotted spoon to remove 1 or 2 manicotti at a time from the
  boiling water, placing them in the strainer. Shake manicotti free of water
  over the pot.  Spread  a  clean kitchen towel on the kitchen counter.

  Place  the  manicotti  side by side on the  towel,  which  will absorb all
  the  remaining  moisture.   (The  shells  must  be completely dry before
  stuffing.)

  Repeat until all shells are cooked.  Cool.  Generously butter a baking
  dish, 13 x 10 inches.  Fill each shell with some of  the stuffing, letting
  a little of the stuffing come out on  either end. This is best done with a
  pastry tube and a large  nozzle; otherwisew use a regular teaspoon.

  Lay the stuffed manicotti side by side in the buttered dish and surround
  them  with  any manicotti shells  you  may  not  have sufficient stuffing
  for.

  Pour  half the tomato sauce over the shells and  sprinkle  with 1/2 cup
  Parmesan cheese.  Bake in a preheated moderate oven for 15 to 20 minutes.

  Heat  remaining tomato sauce to serve separately.   Serve  with additional
  Parmesan Cheese. Makes 6 servings.

  [ The Regional Italian Kitchen; Nika Hazelton; Evans,1978 ]

MMMMM



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