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Old 06-30-2009, 05:22 AM   #11
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FincaPerlitas's Avatar
Join Date: Nov 2008
Location: San Jose, Costa Rica, Central America
Posts: 285
I like my cheese filling to be fairly light and fluffy so I don't use any of the stuffing techniques mentioned above. I simply blend my cheeses, etc., together with a fork using a light touch and and stuff the manicotti, pasta shells, lasagna, or whatever with the same fork. I generally prefer stuffed shells to manicotti because they're easier to stuff and I think they make a more attractive presentation.

My "standard" cheese filling is made with equal parts of mozzarella, ricotta and parmesan cheeses, chopped parsley, salt and pepper, a touch of freshly ground nutmeg, and a raw egg.

"Iím going to break one of the rules of the trade here. Iím going to tell you some of the secrets of improvisation. Just remember ó itís always a good idea to follow the directions exactly the first time you try a recipe. But from then on, youíre on your own." - James Beard
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