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Carl’s Nut Meat Stuffed Shells
Difficulty: Moderate
Grocery List
2 boxes extra large shell macaroni
2 disposable aluminum pans approximately 10”x18”
1˝ pound 92% lean chopped meat
1 cup of Italian flavored bread crumbs
6-8 oz of shelled walnuts
2 eggs
1 cup of parmesan cheese (grated or shredded)
˝ cup extra sharp shredded cheese
2 8 oz packages (or on 16 oz package) mozzarella cheese
Oregano to taste (about 1 tablespoon)
Garlic to taste (Chop 3-4 cloves very well or teaspoon
powder)
Powered sage (˝ teaspoon) <optional>
Paprika 1 tablespoon to taste
˝ cup milk (as required)
˝ cup water (as required)
1 large 32 oz jar tomato sauce or other.
Salt and pepper <optional> to taste
To prepare the shells for
stuffing, cook the shells normally, being careful not to overcook and
making them mushy. Strain and run in cold water. If stuffing is
not ready, keep them in warm water with a bit of olive or vegetable oil to
keep them from getting stuck together.
Brown the chop meat in a sauce
pan, draining off any fat that is rendered during cooking. Discard
the fat. When meat is almost fully cooked take off heat and let cool
a bit before using.
Put the Shelled walnuts in a
blender or food processor to pulverize the nuts. Put some water and
milk into the mix to make a slurry and so it is easier to pour out.
In a fairly large bowl, crack
the two eggs and blend, put in half the water and milk, again blend.
Put in seasoning and blend.
Put meat, bread crumbs and
cheese in, stirring as you add. Put in more water and milk in to the
stuffing mix as you go to keep it moist. After all stuffing
ingredients are in the bowl and mixed you want a consistency that is moist
and holds together, but is not too wet or too dry. It should hold together
but not be too loose. Use a large spoon to pick up a lump of
stuffing, and with your other hand spread open the shell, insert the
stuffing into the shell. Try to fill each shell, without over filling, so
you use all the stuffing and shells.
Using a ladle, spoon tomato
sauce over all the stuffed shells. Top by sprinkling the remainder of
the mozzarella and paprika on top. Place in oven and bake for 25
minutes on 350 degrees. Occasionally check the pans to make sure the
shells or cheese does not burn.
Serve warm.
Copyright © Carl Ceragno 2004
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