![]() ![]() It’s cheaper and tastier than grated Parmesan cheese. Parmigiano Reggiano cheese - I recommend buying Parmigiano Reggiano cheese (Parmesan) in a block and finely grating it as needed.It has additives that prevent it from melting well. Mozzarella cheese - use a low moisture mozzarella cheese or drain Mozzarella cheese that has been packed in water.However, if it’s too expensive or you can’t find it, you can use my Homemade Ricotta Cheese recipe. Whole milk ricotta - fresh ricotta is readily available in most supermarkets.While I often prefer fresh, dried oregano usually very fragrant and flavorful. Oregano - dried oregano adds familiar Italian flavors to this pasta recipe.You can also substitute canned, peeled tomatoes which you can mash well with a fork or puree in a food processor. Tomato puree - also known as tomato passata.Olive oil - I recommend using extra virgin olive oil for maxim flavor, but regular olive oil is a good substitute.At a pinch, you could use bottled or powdered garlic. ![]() Garlic - choose fresh, juicy garlic for this recipe.Nutmeg - I prefer freshly grated nutmeg, but you can use ground nutmeg if that’s all you have.Milk - full-fat milk for the best results.You may need to look for these at speciality food stores or Italian import stores. Giant pasta shells can also be labelled as conchiglie gigante or conchiglione. Giant Pasta Shells - I always recommend buying good quality pasta. ![]()
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