First of all, gorgeous shots. I want to eat those right now and I’m not even hungry. I appreciate you posting the recipe. I bought some shells over a year ago and can’t find a recipe that appeals to me. Until now.
aw, how appropriate… today is one of the very few days of my life where i was highly nostalgic for home–the dirty jerz. i myself whipped up a little red sauce and garlic bread dinner and felt pangs thinking of the best food in the world– doria’s pizza in my home town.
i will be sure to try this next time this rare warmheartedness pops up!
I was down in AC just a few weeks ago, and I have to say I’m a little wistful for some good beach Italian food. Its rough how I go down there these days and literally go to casino after casino (and I don’t even gamble!) and barely even get to smell the beachy air, let alone the authentic Italian cuisine. From what I hear, though, Chef Vola’s is the place to go :-)
Same “Madelyn from Jerusalem” that commented on your “Jerusalem, again” blog post. I am so excited to make this dish! I had to make a special trip out to a non-kosher delicatessen that sells all kinds of wonderful meats, cheeses, pastas and other items not often found in Jerusalem–but it will be worth it! I even climbed through the snow and debris left from “the worst [snow] storm [in Jerusalem] in decades” to get this manicotti!
A question: You said to pre-boil the manicotti pasta. But the directions on this De Decco manicotti (the only kind available) says, “for perfect cooking: raw in the oven with the sauce, about 20 minutes.” What do you think I should do? My Italian husband can’t stand mushy noodles (who can, really?) or even more than al dente. What do you suggest I do?
Hi Madelyn! I’ve been hearing about your snow, it sounds wild. I honestly don’t know what to do about those shells. I’ve never tried them before. Mine definitely required a boil before being baked, but if yours are instructing you to use them “raw”, maybe you should listen? Soggy noodles are not great. Let us know what happens!