BAKED MANICOTTI TWO WAYS AND RADISH SALAD ON JULY 18

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BAKED MANICOTTI TWO WAYS AND RADISH SALAD ON JULY 18

July 19, 2010

On Sunday night Alfonso prepared baked manicotti with two types of filling. One with ricotta, walnuts and beets and the other one with ricotta, butternut squash and asparagus. We saved the beets one for another day and we baked the one with asparagus with a very colorful butternut squash sauce. Wonderful Sunday dinner!.

asparagus, Butternut squash, Manicotti, ricotta, ricotta walnuts and beets

Claudia Sandoval

In our quest to learn low-impact food, bread-making, fermenting, natural wines, herbalism, food as medicine, and regenerative agriculture. We are aiming to collaborate with small farmers, cooks, and artisans.

2 Comments

connie
July 23, 2010 3:46 pm

I get amazed every time I come to MondoDinner.
Your hoggie bread recipe has been a success more than once at this home.
Claudia Sandoval
July 24, 2010 12:29 am

Happy to hear that Connie!…. Right now making bread again…. a little secret… if you add 1 tablespoon of Vegetable shortening instead of the butter…. it’s almost like “pan amasado”.

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