Last week, Victor made a batch of pasta sauce. 14 quarts of rich, fabulous sauce! Gastronomic heaven!
(You’ll note that half the fun of canning things is making new labels!)
Victor always uses a meat when making his sauce – usually some random pork chops or Italian sausage. Since we had some ribs left over from a Costco run a while back, pork ribs were the meat of choice. The meat is always pulled out before canning and usually makes a meal or two on its own.
One of the meals this time around was homemade cannelloni!
As in homemade with homemade pasta!
Victor has a few different pasta recipes. For this recipe, he used this one from Alon Shaya.
Pasta Dough
adapted from Alon Shaya
- 1 1/4 cup 00 flour
- 1/2 cup semolina
- 2 eggs
- 2 egg yolks
- 2 tsp olive oil
Mix flours. Make a well and add the eggs, egg yolks, and oil. Slowly mix in the flour and knead until smooth. Let rest 30 minutes before rolling to desired shape.
They were filled with the shredded pork and a ricotta, egg, parsley, garlic powder, and quattro formaggio filling with a bit of salt and pepper.
Perfection in a Pyrex dish!