tag:blogger.com,1999:blog-20759216.post8472171127396038763..comments2024-01-24T16:07:28.202+01:00Comments on Cook (almost) Anything at Least Once: Stuffed ConchiglioniHaalohttp://www.blogger.com/profile/03291206056540101155noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-20759216.post-80787985641847725802007-03-05T13:48:00.000+01:002007-03-05T13:48:00.000+01:00Thanks Ellie - I'm sure yours will turn out brilli...Thanks Ellie - I'm sure yours will turn out brilliantly and best of all there's no volcanic sugars in this!Haalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-12241717321796900562007-03-04T13:34:00.000+01:002007-03-04T13:34:00.000+01:00They look utterly amazing! I just showed my cousin...They look utterly amazing! I just showed my cousin this post to show her how well Nikons *can* photograph and she just asked me if I could make this for her ;)<BR/><BR/>I can try, but I doubt mine will look even half as appetizing!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-20759216.post-13555484107132158302007-03-03T12:20:00.000+01:002007-03-03T12:20:00.000+01:00Hi Brilynn - the tube pasta does similiar things, ...Hi Brilynn - the tube pasta does similiar things, you end up with some that have a secret stash of sauce<BR/><BR/>Thank heavens that food keeps evolving Trig.<BR/><BR/>Thanks Ruth and congrats on the event - the crab sounds so delish!<BR/><BR/>Thanks Truffle - it's honest food.<BR/><BR/>Thanks Paz - hope you enjoy them!Haalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-3864874018058693292007-03-03T02:01:00.000+01:002007-03-03T02:01:00.000+01:00Yum! I'm putting this on my list to make!PazYum! I'm putting this on my list to make!<BR/><BR/>PazAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-20759216.post-47103640289238864732007-03-03T00:22:00.000+01:002007-03-03T00:22:00.000+01:00what a wonderful bowl of comfort food! I could eas...what a wonderful bowl of comfort food! I could easily devour the lot!Trufflehttps://www.blogger.com/profile/12045183484202678148noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-11770419720898765762007-03-02T19:12:00.000+01:002007-03-02T19:12:00.000+01:00Haalo, I love the dish and would have made my crab...Haalo, I love the dish and would have made my crab ricotta cannelloni in giant shells myself. Unfortunately, I didn't have any in my pantry, the weather was too wintery and I have a bad cold.<BR/><BR/>Thanks so much for sharing, it sounds awesome and photos are gorgeous.Ruth Danielshttps://www.blogger.com/profile/11173472189049022779noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-29855270373998941152007-03-02T18:24:00.000+01:002007-03-02T18:24:00.000+01:00No need for the deep breath, but I'm amazed all th...No need for the deep breath, but I'm amazed all the same at how often you and I seem to think on the same lines. I hadn't seen the Presto Pasta Nights posting. Are you sure you haven't hacked into my test site where I lay out my postings? Anyway, where we part is that you went for an elegant and traditional Italian recipe whereas I tried something very different. It's that ability for food to be Trighttps://www.blogger.com/profile/01386804439578267100noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-69020008369433694872007-03-02T16:48:00.000+01:002007-03-02T16:48:00.000+01:00Shell shaped pasta is my favourite, I love all the...Shell shaped pasta is my favourite, I love all the sauce that gets trapped inside.Brilynnhttps://www.blogger.com/profile/14417842674245229914noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-47602584449661574922007-03-02T14:04:00.000+01:002007-03-02T14:04:00.000+01:00Trig - take a deep breath and relax. I'll just hav...Trig - take a deep breath and relax. I'll just have to think of something a bit different :)<BR/><BR/>It's real comfort food isn't it Karen? Just like lasagne it's better the next day and really does well being frozen.<BR/><BR/>Thanks Patricia - you can really stuff these shells with anything and they look fantastic.Haalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-64630767893425315972007-03-02T13:23:00.000+01:002007-03-02T13:23:00.000+01:00Haalo,These are wonderful! I love conchiglionis, s...Haalo,<BR/><BR/>These are wonderful! <BR/><BR/>I love conchiglionis, sometime I have them for lunch in a place near the office - but they are not as great as these, that's for sure!<BR/><BR/>I should make them at home, since I love this dish.<BR/><BR/>Oh, and your tomato sauce sounds terrific - I've made tomato sauce so many times in my life, but have never used celery or carrot. I'll give it a Patricia Scarpinhttps://www.blogger.com/profile/14025126825422974626noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-63437402993130297452007-03-02T10:12:00.000+01:002007-03-02T10:12:00.000+01:00We make these too but our recipe has an egg mixed ...We make these too but our recipe has an egg mixed into the ricotta mixture. You are right not to overfill the mixture, especially with the egg added because they puff up and you'll lose the filling mixture...what a mess.<BR/><BR/>This is such a substantial dish but very light at the same time.<BR/><BR/>I have also made small trays and frozen them,baked. It's a nice standby to have after a busy cakebaker_cakemakerhttps://www.blogger.com/profile/16124227611805416677noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-40560035576743274752007-03-02T08:42:00.000+01:002007-03-02T08:42:00.000+01:00You're not going to believe this, but I wrote a pi...You're not going to believe this, but I wrote a piece on stuffed lumaconi yesterday, with a photo of four shells just like yours, followed by instructions on the filling and a photo of the stuffed pasta. I'm planning to check it over and post it when I get back from college - got to rush off now. I'm now getting completely freaked by this.Trighttps://www.blogger.com/profile/01386804439578267100noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-73101477916629932272007-03-02T05:45:00.000+01:002007-03-02T05:45:00.000+01:00Thanks Anh - gosh I left that out in the post so I...Thanks Anh - gosh I left that out in the post so I'll add it later. The deli ricotta is the one to use in fact unless you make your own, it's the only one to use. It's the ricotta in those plastic tubes that looks like I don't know what should be avoided.Haalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-29501089329364529772007-03-02T05:40:00.000+01:002007-03-02T05:40:00.000+01:00Haalo, this is amazing! May I ask what type of ric...Haalo, this is amazing! May I ask what type of ricotta should I get? And where can I get it? I normally buy fresh ricotta from the deli, is it ok to use in your recipe? TIA.Anhhttps://www.blogger.com/profile/09712039473488252840noreply@blogger.com