I'm hoping someone with experience making typical manicotti has an answer for my silly question.
A few restaurants make manicotti the way I like it. Most others don't. I'm talking classic manicotti - ricotta, parsley, pasta, tomato sauce, mozarella.
What I'm looking for in a dish of manicotti is for the ricotta filling to be somewhat grainy in texture with a hint of butter flavor on top of the tomato and pasta flavors. Of course the buttery flavor might be coming from the melted mozzarella too.
But in most restaurants, the filling for the manicotti has no texture -it is a fine paste, and that buttery flavor is missing.
I was wondering if someone who had more experience making manicotti could clue me in on the possible difference between the two methods.
I was wondering if anyone else has an idiosyncrasy that interferes with their foodie desires. And I'm talking about something other than "I don't like the way that tastes".
For example - one of my favorite foods is freshly baked breads. However, I can't stand the way that flour feels when I get it on my hands, so I avoid doing that as much as possible. I use a scale to measure flour and put gloves on if I actually have to knead or shape baked goods. Same thing goes for confectionery sugar - gives me the willies if I have to touch it.
I know someone who will not eat any frozen treat that has a wooden stick because they can't stand the feel of the stick in their mouth.
Some people can't eat something because of how it looks.
How about the rest of you all?
It's going to be fun getting all my special recipes together and great to have them in one convenient package.
It holds up to 2500 recipes.
When I click on someone's link, all I get is their info page.
I went to the FAQ's but there is no instruction there.
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