I am a first generation Southern Italian, and greatly enjoy your method of teaching! I saw my mom make all of these dishes, and feel so fortunate to have been able to eat these delicious dishes. I wanted to share that instead of the store bought pasta, my mom made creeps, or home made pasta to make the manicotti.
My Mom made the Sunday sauce with the Braciole and Italian sausages. I miss her and all the delicious food she made and Grandma taught her. My grandma made the egg and ham casserole every Christmas, with zeppole’s for breakfast. She also made chicken cutlets with crushed saltine’s as the breading. My Italian heritage hails from Naples and Sicily.
Thanks for sharing. I had a friend whose father made zeppoles for breakfast every time there was a sleepover. I also remember the saltine cracker breading.
Manicotti, braciole and baked Zitti.... Marone!!! You're literally teaching how to make every recipe I get curious about while watching the Sopranos 🍝🍷 Salute :)
lol - I'm 60 years old. I can't begin to think how many things, cakes, pies, cookies, etc., etc. that my grandmother made and we all ate the batter, raw eggs and all. Now if someone has an allergy but it would be hard to have an allergy to uncooked versus cooked eggs, don't worry about it. It won't hurt you.
Your Beef Short Rib Ragu was my intro to this channel. Made that for my mother's birthday in October, and it was a hit. Based on that success, I tried your Sunday sauce, manicotti and baked meatball recipe for a dinner between Christmas and NYE. I spent a day making two batches of the sauce, then another day prepping the meatballs and manicotti. Not only did my family think the manicotti and meatballs were fantastic, I knew it was worth the effort based on my taste test(s) during prep. That's four recipes tried from this channel, and four wins. Your recipes are amazing my friend! One thing I did with the meatballs after cooking, since I made two batches, was put them in a vac bag, with the amount of sauce they called for, and froze. I used a sous vide to warm them up to 160. Even after cooking to temp in the oven and reheating with a sous vide, they tasted awesome and were super moist. I'd recommend to anyone if they want to prep meatballs ahead of time for a large gathering to use this method. You will not regret it! (I want to note for other cooks that catch this channel, I did my best to follow the recipes here to the last letter, the only deviation being different brands for ingredients since I live in flyover country)
I started following James channel from the same recipe, A-M-A-Z-I-N-G! I haven’t made any from the Sunday dinner series yet but I’ve printed them all and they are in my future. First I have the ingredients prepped to make the Ragu again hopefully tonight. I have MS so I have to make sure I have enough get up and go but that recipe is definitely worth struggling to make. BTW, thanks for the tip on freezing the meatballs, that’ll help me tremendously.
@@Lwah0812 Glad I was able to add a helpful suggestion. Sorry to hear about the MS situation. Usually when I don’t cook it because I’m lazy. Perhaps I should work on that and not take anything for granted.
Phil referred to it as "manigott" on the Sopranos. He was like, "I wanted manigott... but I compromised. I ate grilled cheese off the radiator instead."
Thanks very much! Hopefully you'll enjoy a lot of the recipes. I pretty much make Italian-American (some authentic Italian) food that one would find in the NY metro area. I think it's the best food in the world. Thanks for liking the channel!
an easy way to stuff manicotti is instead of trying to ram it in from the ends, attach a long tube to your pastry bag or whatever and stick it thrrough the manicotti. Then extrude the material and pull the tube back through the manicotti as you pull. They make these tubes for baking that are stainless steel. Another way, is to use wax paper (or anything similar) to roll the stuffing into a tube that is thinner than the manicotti by a decent distance (like 1/4 of an inch and then put it in the freezer to stiffen it up quite a bit. then remove it from the wax paper and cut into lengths. You want to cut them a bit long. Then you should be able to insert the mixture right into a manicotti. Then lay them out and leave them to defrost a bit. Once they have unstiffened, you can shove the extra material in, thereby filling that empty quarter inch via compression. I could go on. I think everyone on of my aunt's and uncles had a different method lol
Thanks for sharing the tips. I don't make manicotti too much. I'd probably be 40 pounds heavier if I did lol, so the tips are worth trying out next time I make it.
That looks good. I find this way of doing the manicotti pasta is super easy and works every time (we do this for lasagna too): I arrange the uncooked manicotti in the baking dish. I boil enough water to cover them completely. When the water is boiling, I turn it off and carefully pour it over all the dry pasta. Let it sit 30 minutes. Drain water, stuff the shells and cook as desired. We just work the filling in with our fingers. Maybe the boil and soak method we use now will help someone else having trouble!
Hey there. The method you describe definitely works. For some reason I have better luck with lasagna to boil individual sheets. But for the manicotti I would say your way is great. Not sure if I mentioned it in this video. Too many videos I can't remember lol.
@@SipandFeast We never had lasagna turn out right until we used the soak method. We tried the no-boil lasagna noodles and those were even worse! If you can get it to work by boiling that's great though.
I boil my manicotti for 3 minutes because it holds its shape better for stuffing the shells before you bake them...soggy pasta does not taste good. your recipe im using this coming weekend...it looks absolutely delicious. As a baker, i always have pastry bags.. AND I LOVE ZITI...
Just like my pops used to make..my guy love the videos thank you. Bringing back memories of my childhood and make me want to pass this on to my kids well done my friend..
About eighteen months ago I was going to make manicotti and - OH NO!!! - I couldn’t find manicotti shells for a good six months. All the stores I went to, just a blank spot on the shelves.
Post throat (viral infection style) cancer. 6 months living on protein shakes and I’m back in the eating game! This was the first channel I came to based on what I missed eating the most. With all of that said, I’ve got to get you a Braves cap. (I think how this works is, as a “Cancer Survivor” you have to wear the cap or feel guilty the rest of your life) Giving the manicotti a try tonight! I’m down 50-60 pounds so I’m looking for anything Italian and high calorie.
Kitchen tip: Buy a box of Disposable Piping Bags; they come in a variety of sizes, a 100 count costs around $8.00. The bags make stuffing the manicotti, shells, a breeze.
Whew! Watched the entire Sunday series in one sitting. My all time favorite growing up was my "F.B.I." mother's (full blood Italian) manicotti. Great series, thanks.
My mother and Italian grandmother made their own pasta for manicotti in a small frying pan. (Like crepes) I used to ask for it as my birthday meal as a kid...
Dude I absolutely LOVE your videos. I've watched a lot of your stuff and you've taught a non Italian guy his favorite cuisine. Making this for the ummm Really Big Football Game this weekend. Keep making and I'll keep making your food.
Try stuffing the Manocatti with simple mix of good Italian sausage, spinach , onion, basial and paragamine... then cover with sauce and motazalla more paragamine and bake
I'm really enjoying your cooking channel. Everything you make looks delicious and your instructions are so clear. I'm making this for dinner tonight! Thank you.
Just a reminder/tip to anybody new to cast iron from a Southerner (cast iron is its own religion down here 😂) to help keep you going strong: If you are following this method, it's best to use a WELL SEASONED skillet for this and other tomato based recipes using Sunday sauce or bbq sauce The acid in tomatoes is very rough on cast iron and unless you have a very well developed seasoning on your skillet or non-enamel dutch oven it will mess up your cast iron. Wouldn't recommend doing this with a brand new off the shelf piece, cook a lot of oily foods like bacon or deep fry in it several times first, or season it several times in the oven before using tomatoes or other acids Kent Rollins has a lot of good cast iron care videos (he does a far better job explaining than I could) Edit: I specified "non-enamel" dutch oven earlier. Enameled cast iron such as the blue-green one commonly used in these Sunday sauce videos is perfectly fine to use acidic foods in, the cast iron is coated specifically to prevent damage to the piece from acid (or to the seasoning from things like boiling or soaking water inside it, which will leech your season into foods like soups or soaked beans if you cook them in regular cast iron)
I made this today with a little cheat I have used before, instead of fresh parsley I had an open jar of pesto in the fridge so that went into the ricotta/moz/parm/romano mixture. So far no complaints.
Looks awesome! I remember my Gram mixing spinach in the ricotta! I made the Braciola last week and as I was browning, looked across the counter and saw the chopped parsley sitting in a bowl! Hahahaha! Added it to the gravy!
We love your Sunday sauce and we are looking for a good recipe for homemade beef lasagna. Would love to see a video if you have the time. Thank you and thanks for your recipes they’re the best.😊
This is one of those dishes that when I eat it, I say why did I wait so long to make it again. Hope you enjoy it, but save some ricotta. I'm releasing a New York-style white pizza video today.
@@SipandFeast Thanks for the heads up. Love white pizza. Looking forward to your version. I hear you. I grew up in an area with a high immigrant population from Southern Italy. There used to be some outstanding restaurants but sadly that generation is gone. Italian food truly is my go to comfort food.
Hey you did awesome thank you I'm making this tonight well actually right now but I got a tip for you for your parsley take one of your cheese graters and take the stem and slide it into one of the larger holes of the cheese grater and pull the stem out the bottom and it pulls every leaf off the stem
Hi! I am just loving your channel and love every recipe I’ve watched…which is way too many to even remember! Now I see there are quite a few that I have never cooked or eaten…like Pork Chops with Red Peppers (shut the Front door 😱), actually most of your more family style recipes are the very same ones I make a few times a week. There’s just something I love seeing someone else’s take on the same dish. I’m originally from Brooklyn…born and raised, movfed out to LI when the kids started getting to be tweens and the schools weren’t so great anymore. So now long story short….hubby’s job moved to Fl, and so we came. It’s getting a little bit better, but I have to travel quite a distance to get any kind of authentic Italian foods, and even then I’m usually disappointed! So my point is be grateful that you live where the foods you want are only a quick walk away. I actually envy you…lol! Anyway…the whole reason I started writing is in hopes that you have a recipe for stuffed calamari. I’ve made the fried rings, but never the tubes which to my surprise I found locally. If it’s already posted on your channel I haven’t seen it yet? Thanks for any guidance. I totally trust you and your recipes, or I would have easily searched somewhere else!! CIAO from Fl 🙋🏻♀️ Theresa Candeloro 7
Hey thanks. Really glad you're enjoying the videos. I need to film stuffed calamari. I had a video but messed up the audio. Anyway, my stuffing is a Sicilian style one with raisins and pine nuts. The small tubes (4-inch) are stuffed, secured with toothpics, then seared and braised in sauce until tender. About 40 minutes of cooking time for small tubes.
Was never a big fan of ricotta cheese I always thought it was okay. This recipe really bought it out obviously with Sunday sauce you cant go wrong. Being a 4-cheese guy worked out. Great recipe here ricotta is definitely meant to be good under the correct circumstances-I changed my mind. This dish is phenomenal without being complicated. Keep it simple stupid. I spent yeeers tryna perfect my sauce but it turned out I ignored using meat to flavor sauce like a broth. Ty brother and wish you much success!!
Looking to make stuffed Manicotti and landed on your channel. Good video and audio and the recipe is nice and simple, looks great, can’t wait to try it out :)
Ok I'm about to attempt this for the first time in my life! I can make a mean Lasagna so fingers crossed this goes well🤞. I'm a girl from L.A. so we grew up on a lot of Mexican food there. But i love Italian food and I would love to master it. I've enjoyed watching your recipes and would love to try each one of them out. Wish me luck👍
I watched the entire series and really loved all the recipes. Going to try them all out too. Very excited to try the Braciole, I've not had that before. Thank you so much for sharing!
@@SipandFeast if I hear we don't eat spaghetti and balls in Italy one more time. it a dish that works an American comfort food that everybody here eats and loves. keep up with the great dishes, glad you popped up, enjoying very much.
BTW. ..I use a long bread knife to slice my mozzarella, and after years of dealing with a knife like you used here, I find it worked so much better at slicing the block of cheese!
In my family, Manicotti is made with a crepe. What you made is more like a stuffed shell. Looks delicious though. Everything else about this dish is classic.
I make mine cannelloni style using crespelle (crepes). How my Mom made them. Basically the same. It's my Xmas eve dinner. My filling is the same as yours though I also grate a little nutmeg into it.
Actually I'm wrong there. They are both pasta filled tubes, or rolled flat pasta (like lasagna noodles)....one with ridges the other smooth. I guess the crepes is another way of holding the filling. Since they are smooth I guess that would make them cannelloni....lol. Have a nice holiday ; )
I was planning to make stuffed shells tonight but they were out of jumbo shells at the store!! Decided to use manicotti instead and I’m using your method :)
![ละลาย (LALALYE) - DAOU PITTAYA ต้าห์อู๋ พิทยา [OFFICIAL MV]](http://i.ytimg.com/vi/wo6r9TgausI/mqdefault.jpg)
You should try this meat and cheese stuffed shells recipe too! th-cam.com/video/Io94v58c3iE/w-d-xo.html
It's 5:30 AM and I had this on my mind. Never made it so I needed a few tips. Got it covered.
Looks delicious 😋 I love to cook, bake, grill and any other way 😂❤️😋
20 years in the can I wanted manicotti, I compromised, I ate grilled cheese off the radiator.
Much more appetizing than eating grilled cheese off the radiator.
I came here after watching Phil talking about compromise lmao
He should of made grilled cheese off the radiator
@@caseyfalconer7347 20 f****** years in the can!!!
😂😂😂
Me too lol
Underrated comment
I am a first generation Southern Italian, and greatly enjoy your method of teaching! I saw my mom make all of these dishes, and feel so fortunate to have been able to eat these delicious dishes. I wanted to share that instead of the store bought pasta, my mom made creeps, or home made pasta to make the manicotti.
My Mom made the Sunday sauce with the Braciole and Italian sausages. I miss her and all the delicious food she made and Grandma taught her. My grandma made the egg and ham casserole every Christmas, with zeppole’s for breakfast. She also made chicken cutlets with crushed saltine’s as the breading. My Italian heritage hails from Naples and Sicily.
Thanks for sharing. I had a friend whose father made zeppoles for breakfast every time there was a sleepover. I also remember the saltine cracker breading.
Manicotti, braciole and baked Zitti.... Marone!!! You're literally teaching how to make every recipe I get curious about while watching the Sopranos 🍝🍷
Salute :)
OMG...My new FAVORITE cooking channel. Amazing. I'm obsessed!
That's so nice of you to say! Welcome to the channel!
lol - I'm 60 years old. I can't begin to think how many things, cakes, pies, cookies, etc., etc. that my grandmother made and we all ate the batter, raw eggs and all. Now if someone has an allergy but it would be hard to have an allergy to uncooked versus cooked eggs, don't worry about it. It won't hurt you.
Your Beef Short Rib Ragu was my intro to this channel. Made that for my mother's birthday in October, and it was a hit. Based on that success, I tried your Sunday sauce, manicotti and baked meatball recipe for a dinner between Christmas and NYE. I spent a day making two batches of the sauce, then another day prepping the meatballs and manicotti.
Not only did my family think the manicotti and meatballs were fantastic, I knew it was worth the effort based on my taste test(s) during prep.
That's four recipes tried from this channel, and four wins. Your recipes are amazing my friend!
One thing I did with the meatballs after cooking, since I made two batches, was put them in a vac bag, with the amount of sauce they called for, and froze. I used a sous vide to warm them up to 160. Even after cooking to temp in the oven and reheating with a sous vide, they tasted awesome and were super moist. I'd recommend to anyone if they want to prep meatballs ahead of time for a large gathering to use this method. You will not regret it!
(I want to note for other cooks that catch this channel, I did my best to follow the recipes here to the last letter, the only deviation being different brands for ingredients since I live in flyover country)
Really glad that you've been enjoying all the recipes. I like the sous vide idea!
I started following James channel from the same recipe, A-M-A-Z-I-N-G! I haven’t made any from the Sunday dinner series yet but I’ve printed them all and they are in my future. First I have the ingredients prepped to make the Ragu again hopefully tonight. I have MS so I have to make sure I have enough get up and go but that recipe is definitely worth struggling to make. BTW, thanks for the tip on freezing the meatballs, that’ll help me tremendously.
@@Lwah0812 Glad I was able to add a helpful suggestion. Sorry to hear about the MS situation. Usually when I don’t cook it because I’m lazy. Perhaps I should work on that and not take anything for granted.
This looks like the best thing on earth to me right now. Ohh my gosh. thank you i love you for getting me into italian cooking more.
Phil referred to it as "manigott" on the Sopranos. He was like, "I wanted manigott... but I compromised. I ate grilled cheese off the radiator instead."
I love the Italian way of saying things. ❤
I like the fact that you have your family on the show, your kids are funny, especially when they're tasting the food. Great concept.
I’m a complete newcomer to proper Italian cuisine. It’s always been egg noodles and prego. What a wonderful discovery your channel is!
Thanks very much! Hopefully you'll enjoy a lot of the recipes. I pretty much make Italian-American (some authentic Italian) food that one would find in the NY metro area. I think it's the best food in the world. Thanks for liking the channel!
an easy way to stuff manicotti is instead of trying to ram it in from the ends, attach a long tube to your pastry bag or whatever and stick it thrrough the manicotti. Then extrude the material and pull the tube back through the manicotti as you pull. They make these tubes for baking that are stainless steel. Another way, is to use wax paper (or anything similar) to roll the stuffing into a tube that is thinner than the manicotti by a decent distance (like 1/4 of an inch and then put it in the freezer to stiffen it up quite a bit. then remove it from the wax paper and cut into lengths. You want to cut them a bit long. Then you should be able to insert the mixture right into a manicotti. Then lay them out and leave them to defrost a bit. Once they have unstiffened, you can shove the extra material in, thereby filling that empty quarter inch via compression. I could go on. I think everyone on of my aunt's and uncles had a different method lol
Great ideas. I'm definitely going to try the freezer method.
Thanks for sharing the tips. I don't make manicotti too much. I'd probably be 40 pounds heavier if I did lol, so the tips are worth trying out next time I make it.
Thank you for these tips. The stuffing part stops me from making these more than once every couple years
My grandma always made her own manicotti crepes.. (flour water egg salt)
Now ,I'm hungry again!!! These videos are the best...God bless you and your family...
I love the idea of using a shot glass to stuff manacotti!
You need the metal tip that goes at the corner of your bag. It would be much easier to get it further into the pasta shell. 😊
You are now my go-to channel! Love your series style and you are an amazing chef! Keep up the good work~and yummy recipes!
Made this tonight. _I'm actually enjoying it right now._
VERY good. Thanks!
Thank you. Very good instructions. I am making it tomorrow! Can't wait!
That looks good. I find this way of doing the manicotti pasta is super easy and works every time (we do this for lasagna too): I arrange the uncooked manicotti in the baking dish. I boil enough water to cover them completely. When the water is boiling, I turn it off and carefully pour it over all the dry pasta. Let it sit 30 minutes. Drain water, stuff the shells and cook as desired. We just work the filling in with our fingers. Maybe the boil and soak method we use now will help someone else having trouble!
Hey there. The method you describe definitely works. For some reason I have better luck with lasagna to boil individual sheets. But for the manicotti I would say your way is great. Not sure if I mentioned it in this video. Too many videos I can't remember lol.
@@SipandFeast We never had lasagna turn out right until we used the soak method. We tried the no-boil lasagna noodles and those were even worse! If you can get it to work by boiling that's great though.
I absolutely LOVE your channel! Thank you for sharing all of these GREAT Recipes!!!
Thanks very much! Appreciate you watching!
I boil my manicotti for 3 minutes because it holds its shape better for stuffing the shells before you bake them...soggy pasta does not taste good.
your recipe im using this coming weekend...it looks absolutely delicious. As a baker, i always have pastry bags.. AND I LOVE ZITI...
Just like my pops used to make..my guy love the videos thank you. Bringing back memories of my childhood and make me want to pass this on to my kids well done my friend..
I've got to stop watching your videos at night. I hate going to bed with my stomach growling.
I’m really hooked on your videos now you explain them so good and you can tell how much you love what you are doing 👍🥰❤️
You did a fantastic job. I like that idea of baking them in a cast iron pan. Thanks Jim
Thanks Richard! I appreciate the comment and that you are watching my videos!
This is the best recipe I’ve seen so far
Thanks very much!
I used a beef jerky gun with a round stick attachment to stuff those. It worked great.
About eighteen months ago I was going to make manicotti and - OH NO!!! - I couldn’t find manicotti shells for a good six months. All the stores I went to, just a blank spot on the shelves.
Post throat (viral infection style) cancer. 6 months living on protein shakes and I’m back in the eating game! This was the first channel I came to based on what I missed eating the most. With all of that said, I’ve got to get you a Braves cap. (I think how this works is, as a “Cancer Survivor” you have to wear the cap or feel guilty the rest of your life)
Giving the manicotti a try tonight! I’m down 50-60 pounds so I’m looking for anything Italian and high calorie.
Kitchen tip: Buy a box of Disposable Piping Bags; they come in a variety of sizes, a 100 count costs around $8.00. The bags make stuffing the manicotti, shells, a breeze.
New subbie. Love your accent and personality! You did that!! Thank you for sharing!!
Thank you. It’s always an honor to prepare family recipes 🙏🏼
Whew! Watched the entire Sunday series in one sitting. My all time favorite growing up was my "F.B.I." mother's (full blood Italian) manicotti. Great series, thanks.
I've never tasted anything more amazing!!!!!
Thanks so much!
My mother and Italian grandmother made their own pasta for manicotti in a small frying pan. (Like crepes) I used to ask for it as my birthday meal as a kid...
Dude I absolutely LOVE your videos. I've watched a lot of your stuff and you've taught a non Italian guy his favorite cuisine. Making this for the ummm Really Big Football Game this weekend. Keep making and I'll keep making your food.
Try stuffing the Manocatti with simple mix of good Italian sausage, spinach , onion, basial and paragamine... then cover with sauce and motazalla more paragamine and bake
Haven't seen nice manicott in a long time. This video is getting my inspiration going!
I'm really enjoying your cooking channel. Everything you make looks delicious and your instructions are so clear. I'm making this for dinner tonight! Thank you.
You nailed it! Easy delicious recipe and no specialty ingredients. Everything you can get at your local supermarket.
Thanks man. Much appreciated!
Well done young man...
Your family raised you right.
I grew up standing on box learning this stuff from my parents..
Great video
Thank you..🇺🇸👍
Thank you! I have that in common with you. I'm sure my Mother loved cleaning up my kitchen experiments back then lol.
Yah....
I'd yell...no maa not the wooden spoon.
Haha
My Grandmother used to smack me and my brother with the wooden spoon when she would watch us😂
I love this recipe thank you and may God Bless 🙏
Just a reminder/tip to anybody new to cast iron from a Southerner (cast iron is its own religion down here 😂) to help keep you going strong: If you are following this method, it's best to use a WELL SEASONED skillet for this and other tomato based recipes using Sunday sauce or bbq sauce
The acid in tomatoes is very rough on cast iron and unless you have a very well developed seasoning on your skillet or non-enamel dutch oven it will mess up your cast iron. Wouldn't recommend doing this with a brand new off the shelf piece, cook a lot of oily foods like bacon or deep fry in it several times first, or season it several times in the oven before using tomatoes or other acids
Kent Rollins has a lot of good cast iron care videos (he does a far better job explaining than I could)
Edit: I specified "non-enamel" dutch oven earlier. Enameled cast iron such as the blue-green one commonly used in these Sunday sauce videos is perfectly fine to use acidic foods in, the cast iron is coated specifically to prevent damage to the piece from acid (or to the seasoning from things like boiling or soaking water inside it, which will leech your season into foods like soups or soaked beans if you cook them in regular cast iron)
Stuff the shells when they're uncooked. Super easy.
Jim good afternoon wow wow I just made the manicotti recipe out of this world delicious, simple yet so delicious thank you ciao
That's great to hear! I appreciate you taking the time to let me know how it turned out.
Best manicotti I’ve made is using crepes instead of pasta type. It’s a game changer, so light!
Crepes are indeed better. I plan to make a video for them this winter. Now that will take a while to film lol.
Yep my grandma made that way and I make that way
love all your dishes
I just made this last night and it's F*#^ing AMAZING! Big shout out to S&F for an incredible recipe and an amazing night!!!
So happy you enjoyed it!
Very well made video. Thank you.
Grazie melle pisian, comon sense cooking. What a pleasure. Ciao franco
I think you did all right too! Thanks for the post.
I made this today with a little cheat I have used before, instead of fresh parsley I had an open jar of pesto in the fridge so that went into the ricotta/moz/parm/romano mixture. So far no complaints.
Looks awesome! I remember my Gram mixing spinach in the ricotta! I made the Braciola last week and as I was browning, looked across the counter and saw the chopped parsley sitting in a bowl! Hahahaha! Added it to the gravy!
We love your Sunday sauce and we are looking for a good recipe for homemade beef lasagna. Would love to see a video if you have the time. Thank you and thanks for your recipes they’re the best.😊
I have thoroughly enjoyed this series. Thanks for sharing!
Thank you very much!
Yum! I needed this nudge to use that container of ricotta in the fridge. Haven't made this in ages. Looks delicious. Thanks Jim!
This is one of those dishes that when I eat it, I say why did I wait so long to make it again. Hope you enjoy it, but save some ricotta. I'm releasing a New York-style white pizza video today.
@@SipandFeast Thanks for the heads up. Love white pizza. Looking forward to your version.
I hear you. I grew up in an area with a high immigrant population from Southern Italy. There used to be some outstanding restaurants but sadly that generation is gone. Italian food truly is my go to comfort food.
Hey you did awesome thank you I'm making this tonight well actually right now but I got a tip for you for your parsley take one of your cheese graters and take the stem and slide it into one of the larger holes of the cheese grater and pull the stem out the bottom and it pulls every leaf off the stem
Thank you! I remember seeing that trick a number of years ago. I'll try it next time I use parsley.
Hi! I am just loving your channel and love every recipe I’ve watched…which is way too many to even remember! Now I see there are quite a few that I have never cooked or eaten…like Pork Chops with Red Peppers (shut the Front door 😱), actually most of your more family style recipes are the very same ones I make a few times a week. There’s just something I love seeing someone else’s take on the same dish. I’m originally from Brooklyn…born and raised, movfed out to LI when the kids started getting to be tweens and the schools weren’t so great anymore.
So now long story short….hubby’s job moved to Fl, and so we came. It’s getting a little bit better, but I have to travel quite a distance to get any kind of authentic Italian foods, and even then I’m usually disappointed! So my point is be grateful that you live where the foods you want are only a quick walk away. I actually envy you…lol!
Anyway…the whole reason I started writing is in hopes that you have a recipe for stuffed calamari. I’ve made the fried rings, but never the tubes which to my surprise I found locally. If it’s already posted on your channel I haven’t seen it yet? Thanks for any guidance. I totally trust you and your recipes, or I would have easily searched somewhere else!! CIAO from Fl 🙋🏻♀️
Theresa Candeloro
7
Hey thanks. Really glad you're enjoying the videos. I need to film stuffed calamari. I had a video but messed up the audio. Anyway, my stuffing is a Sicilian style one with raisins and pine nuts. The small tubes (4-inch) are stuffed, secured with toothpics, then seared and braised in sauce until tender. About 40 minutes of cooking time for small tubes.
My dad always made his own crepes. How I miss those.
Grandmothers always made the crepes from scratch . Once you have had it that way you will never buy store bought shells again
Correct comment is correct. Must use homemade crepes.
This man used the gravy!!!!! Yes sir please!!!!!!!!!!
Love all of your stuff!!!!!!!!!!
Was never a big fan of ricotta cheese I always thought it was okay. This recipe really bought it out obviously with Sunday sauce you cant go wrong. Being a 4-cheese guy worked out. Great recipe here ricotta is definitely meant to be good under the correct circumstances-I changed my mind. This dish is phenomenal without being complicated. Keep it simple stupid. I spent yeeers tryna perfect my sauce but it turned out I ignored using meat to flavor sauce like a broth. Ty brother and wish you much success!!
I make my own manicotti shells called Crespelle, easy but another whole recipe. But DIVINE!
One of my fav Italian foods, yummy yummy cheese tube 😋
Very nice wood turned bowls. Hope you made the salt bowl too.
I didn't make the salt box. It's from Wegmans.
Looking to make stuffed Manicotti and landed on your channel. Good video and audio and the recipe is nice and simple, looks great, can’t wait to try it out :)
I cracked up when you said you didn’t want to be the only 3-cheese guy. 😂 This recipe is awesome…one of my mom’s favorites. ❤️
What radiator should I use for the cheese?
Any type should work😉
I know I'm late to the party but what a great series and love the use of the cast iron!
Ok I'm about to attempt this for the first time in my life! I can make a mean Lasagna so fingers crossed this goes well🤞. I'm a girl from L.A. so we grew up on a lot of Mexican food there. But i love Italian food and I would love to master it. I've enjoyed watching your recipes and would love to try each one of them out. Wish me luck👍
Hope it was a hit. If you make a good lasagna this should be a piece of cake!
THIS CHANNEL IS AMAZING! Keep up the great work!
Thanks! Will do!
I watched the entire series and really loved all the recipes. Going to try them all out too. Very excited to try the Braciole, I've not had that before. Thank you so much for sharing!
I think you got it Jim!! Great videos and thank you
The 18 people that disliked this were in the can for 20 yrs
Man I’m glad I found your channel! Great vid, excited to make this one for the fam
Thanks and welcome to the channel!
I used this recipe, the Manicotti and Sunday sauce taste amazing!
Thank you will make this tonight
I grew up with all these foods too, Italian-American foods can get a bum rap, but what our great grandmothers created is really something special.
It's elitist food writers that give the bad rap. I know I'm tired of them lol.
@@SipandFeast if I hear we don't eat spaghetti and balls in Italy one more time. it a dish that works an American comfort food that everybody here eats and loves. keep up with the great dishes, glad you popped up, enjoying very much.
Lol. I agree, it's very tiresome. Thanks for liking the videos!
Just discovered you the other day. Your right on the top of my list along with Laura Vitale.
Thanks so much!
'Four cheeses and they're all great' - I see you, James.
Great recipe! Really appreciate your videos. May God bless you my friend.
Thanks a ton!
I use the parsley stems in chicken or beef stock
This is just what I needed. I'll be viewing your other vids. Thank you.
Thank you! Hope you enjoy it!
@@SipandFeast we sure did and your meatball recipe came out fantastic too thanks. I've been doing this a while but always there's more to learn
That's great to hear! Appreciate you watching!
This is a great series man 🤌🏻👊🏻👍🏻
Thanks very much!
BTW. ..I use a long bread knife to slice my mozzarella, and after years of dealing with a knife like you used here, I find it worked so much better at slicing the block of cheese!
I will definitely try thus dish
Glad I came across your channel
I came here after uncle jun wondering where the mannnigot was in the fridge.
You Don't Ever Admit The Existence Of This Thing! Ever...
In my family, Manicotti is made with a crepe. What you made is more like a stuffed shell. Looks delicious though. Everything else about this dish is classic.
You are correct. I need to make a video (long filming day) of the crepes. Thanks for liking the video!
I know it's a lot more work to make the crepes. Good video. You even pronounced manicotti like Jersey guy.
Ahhhh I miss my Mom’s stuffed shells, Sunday Sauce, Braciole, my Grandma’s Zeppole’s, chicken cutlets and Italian Layer bake or breakfast casserole.
Looks like dinner tonight..Thank You
Hope you enjoy
I prepared it and it was amazing! Will be making this recipe again; easy and delicious! Thank you!
Hey there! Glad you enjoyed it and thanks for watching!
I make mine cannelloni style using crespelle (crepes). How my Mom made them. Basically the same. It's my Xmas eve dinner. My filling is the same as yours though I also grate a little nutmeg into it.
Actually I'm wrong there. They are both pasta filled tubes, or rolled flat pasta (like lasagna noodles)....one with ridges the other smooth. I guess the crepes is another way of holding the filling. Since they are smooth I guess that would make them cannelloni....lol. Have a nice holiday ; )
I always confuse this too. Merry Christmas!
Great recipe.Thank you!
Thanks very much!
I was planning to make stuffed shells tonight but they were out of jumbo shells at the store!! Decided to use manicotti instead and I’m using your method :)
I think the manicotti will be a great substitute. Hope you enjoy it!