Off-Topic Recipe request thread

[JD08]

My Nonna made tortellini from scratch. It was ridiculously delicious. She'd spend all day making these things to have them eaten in minutes. It had a ground pork filling, but that's all I can remember. I had a very similarly flavored canneloni at the Italian restaurant in Epcot maybe 30 years ago.

So let me see your best tortellini or canneloni recipes and we'll see if we can find something close. I'm looking at you, @SWFLHurricane, even though your family is from Calabria and mine is from Verona.

 

[SWFLHurricane]

My Nonna made tortellini from scratch. It was ridiculously delicious. She'd spend all day making these things to have them eaten in minutes. It had a ground pork filling, but that's all I can remember. I had a very similarly flavored canneloni at the Italian restaurant in Epcot maybe 30 years ago.

So let me see your best tortellini or canneloni recipes and we'll see if we can find something close. I'm looking at you, @SWFLHurricane, even though your family is from Calabria and mine is from Verona.

Absolute pain in the *** with Tortillini....alot easier with Canneloni...Finely Ground mild Italian sausage, finely chopped Garlic, Fresh Italian flat leaf parsley, alittle Tyme, chopped Basil, Bread crumbs, Fresh grated Parmasan, salt & pepper....saute all ingredients (aside from Bread crumbs)...when done (cooled down) combine bread crumbs and a beaten egg & a yolk,...and pipe in to the Cannelloni pasta with a pastry bag (if you have one)...of course the Cannelloni pasta is already cooked (El Dente) place tubular pasta in Marinara sauce in baking dish. (make sure sauce is halfway up) then laddle alittle more on top) and layer some Mozz or Provalone on top of each Cannelloni...and bake at 350° until cheese is slightly brown....very hard for me to do recipes texting. I personally like to cover the Cannelloni that's already in baking dish with Marinara with Cellophane, and then Aluminum foil for 30 mins at 350°, then that's when I remove Cellophane and foil, add the cheese, and then bake an additional 15-20mins till cheese is slightly brown.

 

[JD08]

Absolute pain in the *** with Tortillini....alot easier with Canneloni...Finely Ground mild Italian sausage, finely chopped Garlic, Fresh Italian flat leaf parsley, alittle Tyme, chopped Basil, Bread crumbs, Fresh grated Parmasan, salt & pepper....saute all ingredients (aside from Bread crumbs)...when done (cooled down) combine bread crumbs and a beaten egg & a yolk,...and pipe in to the Cannelloni pasta with a pastry bag (if you have one)...of course the Cannelloni pasta is already cooked (El Dente) place tubular pasta in Marinara sauce in baking dish. (make sure sauce is halfway up) then laddle alittle more on top) and layer some Mozz or Provalone on top of each Cannelloni...and bake at 350° until cheese is slightly brown....very hard for me to do recipes texting. I personally like to cover the Cannelloni that's already in baking dish with Marinara with Cellophane, and then Aluminum foil for 30 mins at 350°, then that's when I remove Cellophane and foil, add the cheese, and then bake an additional 15-20mins till cheese is slightly brown.

I will be trying this.

Thank you.

 

[Kercom]

I can almost taste the rich flavors of homemade pasta filled with ground pork—it's making my mouth water just thinking about it. I remember my first attempt at making tortellini with my grandma's old recipe. We spent hours rolling dough and shaping each one by hand—it was a bonding experience I'll cherish forever.

For a canneloni similar to what you had at Epcot, maybe try a creamy ricotta and spinach filling with a flavorful tomato sauce. It's comforting and reminiscent of traditional Italian flavors.

If you're on the hunt for more authentic recipes or cooking tips, you might find some great ideas if you visit here. It's always fun to recreate those nostalgic dishes that bring back fond memories.

 

[ben]

I can almost taste the rich flavors of homemade pasta filled with ground pork—it's making my mouth water just thinking about it. I remember my first attempt at making tortellini with my grandma's old recipe. We spent hours rolling dough and shaping each one by hand—it was a bonding experience I'll cherish forever.

For a canneloni similar to what you had at Epcot, maybe try a creamy ricotta and spinach filling with a flavorful tomato sauce. It's comforting and reminiscent of traditional Italian flavors.

solid thread bump and first post

 

[JD08]

I can almost taste the rich flavors of homemade pasta filled with ground pork—it's making my mouth water just thinking about it. I remember my first attempt at making tortellini with my grandma's old recipe. We spent hours rolling dough and shaping each one by hand—it was a bonding experience I'll cherish forever.

For a canneloni similar to what you had at Epcot, maybe try a creamy ricotta and spinach filling with a flavorful tomato sauce. It's comforting and reminiscent of traditional Italian flavors.

Thank you so much for the helpful advice.

 

[ben]

My Nonna made tortellini from scratch. It was ridiculously delicious. She'd spend all day making these things to have them eaten in minutes. It had a ground pork filling, but that's all I can remember. I had a very similarly flavored canneloni at the Italian restaurant in Epcot maybe 30 years ago.

So let me see your best tortellini or canneloni recipes and we'll see if we can find something close. I'm looking at you, @SWFLHurricane, even though your family is from Calabria and mine is from Verona.

tortellini i cant even touch. but my recipe for a great canneloni:
-skip making pasta, skip buying pasta. use refrigerated egg roll wrappers. more delicate and thin that pre-bought pasta
-for filling, i would scramble two eggs until homogenous. add 32 oz of whole milk ricotta and whip until smooth. add parmesan/mozz/provolone to taste
-meanwhile, blanch 2 packages of baby spinach until mildly wilted, then strain and squeeze with a paper towel. chop finely (baby spinach, kale and other greens need the stems to be well chopped). you can easily use rapini instead if you prefer.
-separately, brown 12 oz of ground pork, with a tsp of smoked paprika, tsp of fresh cracked black pepper, 1/2 tsp of red pepper flakes, tsp of italian seasoning, 4 cloves of finely chopped fresh garlic, fennel seed and salt to taste. let cool.
-you can also replace the ground pork with butternut squash (fresh or frozen) if you want to stay vegetarian. just add a little fresh sage.
-combine the cheese, spinach and sausage, and spoon into egg roll wrappers. roll em up like it's woodstock.
-if you prefer cream sauce to tomato sauce, keep it simple. once youve filled the pasta (egg roll wrapper) and placed it in a buttered baking pan, just top it with plain old cream
-dont overfill the baking pan. i prefer a little space between canneloni to ensure a nice crisp exterior
-bake, uncovered, at 375 for 30-40 minutes or until achieving desired brownness
-top with parmesan, fresh cracked pepper and fresh herbs (parsley ideally, but basil, thyme and sage would all work)

 

[fatnasty187]

Absolute pain in the *** with Tortillini....alot easier with Canneloni...Finely Ground mild Italian sausage, finely chopped Garlic, Fresh Italian flat leaf parsley, alittle Tyme, chopped Basil, Bread crumbs, Fresh grated Parmasan, salt & pepper....saute all ingredients (aside from Bread crumbs)...when done (cooled down) combine bread crumbs and a beaten egg & a yolk,...and pipe in to the Cannelloni pasta with a pastry bag (if you have one)...of course the Cannelloni pasta is already cooked (El Dente) place tubular pasta in Marinara sauce in baking dish. (make sure sauce is halfway up) then laddle alittle more on top) and layer some Mozz or Provalone on top of each Cannelloni...and bake at 350° until cheese is slightly brown....very hard for me to do recipes texting. I personally like to cover the Cannelloni that's already in baking dish with Marinara with Cellophane, and then Aluminum foil for 30 mins at 350°, then that's when I remove Cellophane and foil, add the cheese, and then bake an additional 15-20mins till cheese is slightly brown.

Hey chef, that's a cot **** keeper and thank you for sharing that one. I walked away in my late 20s but I finished culinary school and all. Uncle has a place Long boat

 

[DarrowT]

Don’t forget to let the sauce simmer for a while; it helps the flavors blend together nicely. And always remember to season your sauce well—salt, pepper, and a bit of fresh basil can really elevate the taste.

 

[ben]

Don’t forget to let the sauce simmer for a while; it helps the flavors blend together nicely. And always remember to season your sauce well—salt, pepper, and a bit of fresh basil can really elevate the taste.

banned?

 

[JD08]

banned?

Spammer.

 

[ben]

Spammer.

well that's a recipe
















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