Looking for a good recipe or process for making shotgun shells. There are a lot of recipes online but I haven't found anything definitive. TIA!
You've hit on the issue, HTown. One site said that if you prepare them ahead of time and allow them to rest in the fridge before cooking then the pasta will soften. If you plan to cook them right away then they recommended boiling the manicotti for 3 minutes. The other issue I have is the filling. Not sure if I should cook the meat before stuffing the shells.HTownAg98 said:
Start with Winchester AA paper hulls and 7 1/2 size shot.
After looking online, it seems the biggest problem with them is getting the pasta to cook through. It doesn't appear there's enough moisture in the meat to cook the pasta. You could parcook the pasta, but then the tubes are likely harder to stuff. Maybe someone else can chime in, but this looks like something that should be good, but in practical terms, it's way more difficult to get everything done correctly.
Ezra Brooks said:
What's the appeal here? Just doesn't look good to me and like A LOT of work .
For me, the appeal was trying something new cuz I get tired of serving the same 3 or 4 apps. I thought they were okay but the people I served them to thought they were really good. I actually think they could be great with some experimentation.Ezra Brooks said:
What's the appeal here? Just doesn't look good to me and like A LOT of work .
I tried them because they were different, but they are a heavy appetizer or light meal. Made some sausage "poor man" burnt end style and that was the perfect combination. The sauce mixed with the fat from the sausage was perfect to dip these things in and they were a hit. They are not too much work since it more assembly line type stuff and a double batch goes a long way.Ezra Brooks said:
What's the appeal here? Just doesn't look good to me and like A LOT of work .