A pastry bag or zipper bag with the corner snipped off is the fastest and least messy way to fill the shells. This was my daughter favorite dish growing up.
I have a recipe like this that adds spinach and a jar of artichoke hearts chopped up into the filling mixture for like a spinach artichoke vibe, SO GOOD.
pro tip: use "butter muslin" instead of grocery-store cheesecloth. the mesh weave is tighter with the muslin, and you won't lose 1/3 of your cheese to being stuck between the layers.
Any time I use ricotta cheese, I use Brian's recipe to make my own. Takes no time and tastes way better than any store bought. Can also use lactose free whole milk for the recipe.
I have a cheat when I have to heat milk on the stove- I put it in the microwave and heat it until its room temp or a little warm, saves standing time at the stove.
i use your channel for recovery projects. I suffered a stroke 8 years ago and am living life without the use of my left hand. if i can figure a way to complete the project one handed i'll give it a try. this on looks amazing but I'm not sure how i would stuff th shells without holding them
Mom: "We're having stuffed shells, save room for dinner." Me, my brother, my stepfather, possibly also the dog: *eats nothing until dinnertime* One of my absolute favorite childhood dishes.
While I think there's nothing wrong with making this fresh cheese and using it in this way I take slight umbrage with calling it "Ricotta" when it is simply not ricotta categorically speaking. Ricotta is quite literally re-cooked whey. The whey you specifically said to discard in this video unfortunately. Again nothing wrong with making this fresh cheese and using it in this way but I really do think we need to correct this fundamental misunderstanding of what is and isn't ricotta.
Can you actually get ricotta out of the vinegar whey produced in this manner? I thought this technique already got those proteins to coagulate and ricotta was from a more gently produced traditional cheese whey.
The ricotta recipe is worth the price of admission alone. Wait... I didn't pay anything, but you get my point. This looks amazing. Imma go hunt for some shells.
Excellent as usual. I would not use prosciutto tough. When prosciutto crudo is cooked, it loses all its sweetness and flavor. Do you have Speck in the US? It’s not as soft as what you're looking for, but it tastes much better when cooked.
I've always HATED ricotta with a passion. That said, any I've ever tried was bought. Prochutta is on sale right now, so I'll give this a shot this weekend!
That also refines the culinary experience by making lasagna bite-sized so you don't have a stack of pasta that slides off your fork or collapses when you go to spear it. Well done!
Sort of like an Italian-inspired version of Palak Paneer...albeit with pasta instead of rice, marinara instead of curry, lots of extra meat and cheeses instead of not having those meats and cheeses...so, not like palak paneer at all except for the joy of eating. Spinach and a quick homemade cheese FTW, always.
Question Brian. I've got a neghbor that has milk cows I occasionally get Fresh Unpasteurized milk from. (I use Store bought too) But for the Farm Fresh milk... Do I need the Cream to make the cheese or just strait milk?
I'm a skinny dude, but if I was served three or four of those, I'd be looking at you like a person watching their burrito being made and giving that deep "not enough" stare as ingredients are added.
Dear Bri, your Dish looks awsome as always! But.. please.. for the love of coffee.. use a mocha machine for a great low effort coffee!! filter coffee will never be better then just fine!!! you simply can not advertise for a good coffee and brew it with a damn paperfilter in a one litre pot!!
I cannot believe that you threw the whey down the drain And also the 'ricotta' is actually a fresh cheese (farmers cheese or paneer). Ricotta is made a little differently.
That is not Ricotta, that is a type of Cagliata, basically a curd; Ricotta by the name "re cooked or cooked twice" is obtained by reboiling the whey leftover after making cheese, and technically ricotta is not a cheese itself, since it's not obtained by the main caseine coagulation but by the whey proteines like lactoglobulins and lactoalbumins.
Mad respect for making your own cheese....but this is not really ricotta. It is closer to real cottage cheese than ricotta. Real ricotta is made using the liquid left over from making another cheese - "ricotta" is Italian for re-cooked - sometimes mozzarella (in the case of cows milk ricotta) or some variety of sheep's milk cheese (whose name escapes me at the moment). Otherwise, excellent recipe!!! I will be making this sometime soon.
@@vankal2127 Breads as the the acidity of whey has a softening effect on doughs. Smoothies as it is has a lot of protein and probiotics. Soups, marinades, etc
First of all the same ingredients they don’t taste different unless you put something else in them and they’re not easier to make try getting a floppy floppy shell out of the water and stuffing it full of ricotta not an easy thing, but you don’t need to lie about them
😂😂😂😂 Damn dude, start your own cooking station, then. Oh wait, you have zero personality, zero $$ and live in your mom's basement? It's okay, you don't have to lie...😆 #punctuationmatters
I pretty much agree with you. Pasta, sauce, cheese - just different configuration. And slapping down layers is much easier, in my opinion, than stuffing shells and then arranging them without losing filling or breaking. But to each their own 🤷♂️
>lasagna is too much work
>let me make my own cheese
I wonder how lasagna would taste with custom cheese DLC.
@@galenargyros4082 good but you have to pay $28.99 for it
I mean he makes the same Ricotta for his Lasagna
A pastry bag or zipper bag with the corner snipped off is the fastest and least messy way to fill the shells. This was my daughter favorite dish growing up.
came here to comment just that! way easier and fewer broken shells
I have a recipe like this that adds spinach and a jar of artichoke hearts chopped up into the filling mixture for like a spinach artichoke vibe, SO GOOD.
Omg. Yes.😋
ugh i love stuffed shells, they’re so easy to make and taste so good every time
Super easy to freeze too
"Not a coffee snob" as he dresses and styles his hair like James Hoffmann. Shots fired
pro tip: use "butter muslin" instead of grocery-store cheesecloth. the mesh weave is tighter with the muslin, and you won't lose 1/3 of your cheese to being stuck between the layers.
thank you for making all your recipes easily adaptable for us gluten-free folks, Brian!
I've been cooking lasgana for Christmas for years now, going to try this now
Wow so great recipe 👍❤️ look so delicious 😋 thank you so much for sharing my dear friend 🥰🥰
I love stuffed shells!! So easy and so good!
Lovely recipe for showcasing the dutch oven as the versatile workhorse that she is.
This is a dish that I’ve always wanted to learn to make well. That homemade cheese tip might be what check that box. Thanks!.
First breadmaking...then pizza making...Now I'm about to learn how to make cheese too...Your channel is too awesome....
Raise your hand if you've been watching Brian for a long time ✋
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🙋🏻♂️
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Any time I use ricotta cheese, I use Brian's recipe to make my own. Takes no time and tastes way better than any store bought. Can also use lactose free whole milk for the recipe.
This is great to know!! Thank you!! My mum drinks lactose free milk and I wondered if I could make this for her.
These are one of my very favourites. And, I know yours will put all the others I've tried to shame. THANK YOU SO MUCH!!!!!!!!😘
Yessss, this is the perfect recipe to please my girlfriend with! A similar comfort as lasagna, with a bit of flare!🎉
Calabrian Chilis are awesome. They don't often get the love they deserve.
I have a cheat when I have to heat milk on the stove- I put it in the microwave and heat it until its room temp or a little warm, saves standing time at the stove.
Oh hell yeah! Stuffed shells!
i use your channel for recovery projects. I suffered a stroke 8 years ago and am living life without the use of my left hand. if i can figure a way to complete the project one handed i'll give it a try. this on looks amazing but I'm not sure how i would stuff th shells without holding them
Mom: "We're having stuffed shells, save room for dinner."
Me, my brother, my stepfather, possibly also the dog: *eats nothing until dinnertime*
One of my absolute favorite childhood dishes.
Looks amazing!
I’ve always wanted to introduce the measuring of olive oil in seconds rather than tablespoons. Good work bro bri
YUM!❤
My Mom used to make these when I was a kid. Gonna have to give this one a whirl.
That ricotta really ties the room together.
While I think there's nothing wrong with making this fresh cheese and using it in this way I take slight umbrage with calling it "Ricotta" when it is simply not ricotta categorically speaking. Ricotta is quite literally re-cooked whey. The whey you specifically said to discard in this video unfortunately. Again nothing wrong with making this fresh cheese and using it in this way but I really do think we need to correct this fundamental misunderstanding of what is and isn't ricotta.
Yeah this is just full fat cottage cheese. Which is perfectly good and delicious enough on its own, no need to steal ricotta's valor here.
Can you actually get ricotta out of the vinegar whey produced in this manner? I thought this technique already got those proteins to coagulate and ricotta was from a more gently produced traditional cheese whey.
The ricotta recipe is worth the price of admission alone. Wait... I didn't pay anything, but you get my point.
This looks amazing. Imma go hunt for some shells.
Love me some stuffed shells! Manicotti too...
Excellent as usual. I would not use prosciutto tough. When prosciutto crudo is cooked, it loses all its sweetness and flavor. Do you have Speck in the US? It’s not as soft as what you're looking for, but it tastes much better when cooked.
I've always HATED ricotta with a passion. That said, any I've ever tried was bought. Prochutta is on sale right now, so I'll give this a shot this weekend!
Something I've always wondered.....Are cheesecloths one time use things? Or can you wash them and reuse?
That also refines the culinary experience by making lasagna bite-sized so you don't have a stack of pasta that slides off your fork or collapses when you go to spear it. Well done!
Hmmmm looks really tasty ❤❤❤
Great, now I have to go buy some shells and another 1/2 gallon of milk. Why did you release this at lunch time!!! LOL
I'm just gonna say that Stuffed Shells are the most underrated pasta
Aww, hoped you'd attempt at forming this sort of pasta yourself.
Good stuff, Bob Barker. 😂
Nothing like cooking in socks and sandals. Strong move, and killer meal.
Does leaving your pizza steel in your oven change the way the dishes cook when your pot is placed on the steel?
Ha! No shot of grated onion face
Sort of like an Italian-inspired version of Palak Paneer...albeit with pasta instead of rice, marinara instead of curry, lots of extra meat and cheeses instead of not having those meats and cheeses...so, not like palak paneer at all except for the joy of eating. Spinach and a quick homemade cheese FTW, always.
Is this recipe in your current (or will it be in a new) cookbook?
Almost with the rest of the world not using cups for measurements but using grams for milk and other liquids is wild.
Question Brian. I've got a neghbor that has milk cows I occasionally get Fresh Unpasteurized milk from. (I use Store bought too) But for the Farm Fresh milk... Do I need the Cream to make the cheese or just strait milk?
Where do you buy Calabrian chili’s?
I gotta say Bri, the music was really distracting in this video. Food looks great though!
Your channel is where every video is a new story and discovery. Keep on surprising and inspiring us!🥂🍉🙁
I'm a skinny dude, but if I was served three or four of those, I'd be looking at you like a person watching their burrito being made and giving that deep "not enough" stare as ingredients are added.
Okay, okay….I’ll make ricotta, stop nagging me. :) I keep those shells in my pantry as a staple. I love stuffed shells.
Dear Bri, your Dish looks awsome as always! But.. please.. for the love of coffee.. use a mocha machine for a great low effort coffee!! filter coffee will never be better then just fine!!! you simply can not advertise for a good coffee and brew it with a damn paperfilter in a one litre pot!!
So it’s like little Italian sushi rolls?
Topped with some Pepps?!!!
maybe im just an italian american but by the gods are stuffed shells delicious
8:12 Is that a Steve1989 reference?!
Bri moved to a Behringer mic????? Where's the SM7????
best quote mor parm is more good!
This looks amazing. But... ain't nobody got money for prosciutto in this economy!
Looks like it needs browned Italian sausage.
Very impressed with your ability to create quality and interesting content. Keep inspiring and surprising us with your creativity!☘️🪝🥬
I cannot believe that you threw the whey down the drain And also the 'ricotta' is actually a fresh cheese (farmers cheese or paneer). Ricotta is made a little differently.
That is not Ricotta, that is a type of Cagliata, basically a curd; Ricotta by the name "re cooked or cooked twice" is obtained by reboiling the whey leftover after making cheese, and technically ricotta is not a cheese itself, since it's not obtained by the main caseine coagulation but by the whey proteines like lactoglobulins and lactoalbumins.
Mad respect for making your own cheese....but this is not really ricotta. It is closer to real cottage cheese than ricotta. Real ricotta is made using the liquid left over from making another cheese - "ricotta" is Italian for re-cooked - sometimes mozzarella (in the case of cows milk ricotta) or some variety of sheep's milk cheese (whose name escapes me at the moment).
Otherwise, excellent recipe!!! I will be making this sometime soon.
Watching your channel is always an exciting adventure. Continue to lead us into the world of your creativity and inspire us!🌿🍮👒
Discarding the whey?! It has so many uses, what a waste.
like what ?
It’s not cultured so there not many benefits to it
@@vankal2127 Breads as the the acidity of whey has a softening effect on doughs. Smoothies as it is has a lot of protein and probiotics. Soups, marinades, etc
first hahahahahahha holy moly YEAAHH... 1 2 3 omg
I love your channel but for the love of god can you not use grams or at least include other measurements.
First of all the same ingredients they don’t taste different unless you put something else in them and they’re not easier to make try getting a floppy floppy shell out of the water and stuffing it full of ricotta not an easy thing, but you don’t need to lie about them
It will be ok, tiger.
😂😂😂😂 Damn dude, start your own cooking station, then. Oh wait, you have zero personality, zero $$ and live in your mom's basement? It's okay, you don't have to lie...😆 #punctuationmatters
Are you having a stroke or something?
I pretty much agree with you. Pasta, sauce, cheese - just different configuration. And slapping down layers is much easier, in my opinion, than stuffing shells and then arranging them without losing filling or breaking. But to each their own 🤷♂️
@@chrisoneill325 the prosciutto sounds nice
i get you're scale-centric but using grams for liquids is stupid bro
Ummm....no