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Ah, sorry. I didn't look at the timestamp on your post, so my bad, not yours.
The recipe I had used a mixture of minced garlic, parsley, and ricotta, if memory serves, with a little parmesan and nutmeg; rather similar, actually, to the filling I use for manicotti, which is one reason I chose it. I actually thought both the filling and the sauce in the recipe as written seemed bland, but it worked when it was cooked, so I stuck with it.
I use flank for mine, but if the sirloin works, hey, sounds good to me!
Ricotta? Really? Ha, I never would have thought to use that and I had some too. I saw one that asked for mozzarella but figured it would dissolve in the sauce. I'm good at sauce and meatballs, but not much else. Grew up eating what I thought (doesn't everyone?) was the best Italian food around. We never ate in Italian restaurants. Wait, except for this one place called Delletusso's. I swear they must have made the sauce from scratch after you came in- that's how fresh it was and that's how long you waited for it.