49 Commentaires

  1. Going back through some of the cooking show episodes from the past. This looks absolutely fantastic. Gonna have to do this. And I've never had shells before so this will be great. Sicily 🍷

  2. Jeeze-a-loo you will not see this comment because this video is over 2 years old. Hi Farideh. Lol. I love ya! You're Italian, as you well know, lol. Pasta shells have been getting smaller and smaller. Do you know of a brand that makes a properly sized pasta shell for stuffing? You're not going to see this but in case you do…

  3. Those look awesome and this video is great lol but I have aquestion, I noticed you didnt put eggs in it and almost every recipe I've seen calls for eggs, does that change the consistency of the ricotta drastically?

  4. I love stuffed shells, I tend to make them for Xmas eve and the leftovers for a lazy next day. Extra sauce! For dunking your Italian bread in! Don't forget the wine…

  5. I am a scientist and shocking your veggies does stop them from overcooking. The whole point of it is to speed up the cooling process so that the cooling that would take say 10 minutes at room temp now takes just one. You just placed something hot in a cold basin, under cold water, or in an ice bath which lowers the initial temperature and speeds up the cooling process 😉.

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