Joanna Biondolillo, owner of The Kitchen Fork and Image Merchants, provides viewers cooking tips on how to make delicious homemade manicotti. Her Italian cooking tips illustrate how to make a manicotti crepe, what goes into the filling of the crepe, and baking instructions.
11 Comments
Hi. Enjoyed the video. Looks good!
My Italian gramma uses milk instead of water, and I find it easier to just make'em like pancakes (though nowhere near as thick)
how many crepes does the recipie u give make??
Do i have to use parsley and cinamon?
Do i have to use parcley and cinoman?
Joanna! I had no idea you had these videos out – awesome! I was popping over to the Image Merchant's site to show someone your photography, then caught a Press Release for The Kitchen Fork. // I like Romano, too — seems sharper to me. I've never made Manicotti with crepes but have used cinnamon with other meat dishes' even chilli. Good stuff, Joanna! It's great to see you on camera instead of only behind it. Although, you're certainly great at both.
very nice recipe but very difficult to watch; camera out of focus most of the time;;;; I will make this and thanks.
No mozz chz, no basil, add cinnamon????????
… Thank You Joanna For This Video Will Try Making Homemade Manicotti. But I Will Make The Filling Different
omg. Sorry to say!! You suck at these. Should be using a ladle for uniformed shells. Are you making ? Babycotti? People like some texture of pasta on the cheese creation. Ive been making these from 5 yrs old . Now I'm 43. Learned from my grandma from the old country meaning italy. Wow!! Some people
Your money Connie looked a little dry if you leave the 10 for Loosely around your pan it will not dry out your menekaunee as much and you need to add a little bit of that cheese while it's still in the oven to give it a nice looking flavor on top and some parsley but other than that pretty good job oh one more thing you need more mine akane cheese inside your Crepes they're not very much cheese in there which makes a flat crate just my opinion