Posted on 02/18/2009 2:24:13 PM PST by JRandomFreeper
My Mom’s Recipe for Monicotte:
Shells:
1 Cup Flour
1 Cup Milk
3 Eggs
Blend until smooth.
use non stick 9 inch pan and cook 1/4 cup batter over medium heat, turning once.
Filling:
16 Oz part skim ricotta
1/4 Brick Part Skim Mozzarella shredded
1/4 cup Grated Parmasean
1 Egg
S+P
Parsley
Optional:
cooked, drained, Chopped Spinach
Cubed cooked Ham
Mix well.
In the center of each shell add 2 spoon fuls of filling. roll into tube ( makes about 12)
Add Marinara sauce about 1 inch deep to Pyrex Baking Dish
Add Rolled Monicotte and top with
more sauce if desired
Bake at 350 for 30 minutes.
Then you MUST be a Top Chef fan, no?
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Yep....and it comes in all different varities....If your trying to cut down on salt...this is your saving grace....otherwise it’s just got great flavor.
I never thought about parboiling them. I do, however, soak my Great Northern Beans overnight, rinse and add fresh water to start the soup.
It's amazing how it takes the "gas" out of the beans..:)
sw
Mmmmm! I remember reading one of those travelogue books decades ago in white a white explorer hires sherpas to travel up the Himalayas or someplace like that; and the sherpas packed lentils because they were so lightweight to carry, yet easy to cook into a nourishing protein-rich stew in the evenings.
I love the Italian lentil soup with garlic, onion, carrot, celery, and olive oil, with parmesan and basil on top. It is outstanding with whole wheat bread and some tomato slices on the side.
I also love to prepare large steamed artichokes (they are cheaper in season) with a thick, garlicky lentil soup. You pull off the leaves and use them like a spoon to scoop up the lentils into your mouth, then pull the artichoke meat off the leaf with your bottom front teeth. You and all the guests throw the tough part of the leaves into a big bowl in the center of the table. Then you wipe up any leftover soup in your bowls with torn pieces of brown bread and pop those in your mouth. Everything tastes sweeter after you eat artichoke, with its natural aspartame. Heaven!
Wow, this is a successful thread!!! Great job.
Maryland's not too far away...
I’ll make pancakes from left overs but usually grate them fresh.
I never met a spud I didn’t like.
Youd have to cook it in a 55 gallon drumb.
You and yours would be welcome to share a meal with Clan Lurker any time.
L
Artichoke...
I know they’re not the same thing but I’m thinking about planting Jerusalem artichokes this year. My dad used to grow these but the only way we prepared them was pickled.
Anyway, I’m planning on experimenting with Jerusalem artichokes this year (hope I don’t make myself sick) and was wondering if anyone had some recipes to share.
I made these one time and ate half during the process....they are a treat.
Heh. Every time I grate them fresh, they come out more like hash browns than pancakes.
She doesn't complain when there are a bunch of leftovers, and she gets a hot bowl of homemade creme of mushroom soup.
Yes, that’s the best “teasing” — a tantalizing aroma from the kitchen! ........
Yes, the womanly arts
I had family in from NYC and they finished a tray, 3 pounds of meatballs and 3 bottles of wine!
Do you use egg and flour ?
I've seen a few Iron Chef shows at friends houses, in the dining hall/DFAC or wherever, and they are interesting. They use some unusual primary ingredients and score a little different from "Mystery Basket".
I think there was a show on for a while where a chef knocked on someone's door and made a meal with whatever was in the house. I saw that one once or twice. That's more what I'm talking about.
/johnny
Sounds good. Thanks.
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