So which part of it worked vs did not work? The manicotti filling sounds spot-on, but I'll admit I've never had any with a sauce other then tomato sauce. Browned butter seems like it would work ok, but curious how the soy and balsalmic vinegar affected things. I like the mushrooms -- seems like a good addition.
Originally Posted by Peco
Flavors aside, that photo should be on the cover of a cooking magazine
The combo of flavors was 1 huge umami bomb ... could use some additional acidity and maybe a little sweetness. Sauce was good but need some refinement - a little "heavy".
Thanks for the kind words - an iphone did the trick - who said iphonecams sucks
Well played sir! I know it has been stated a few times before but I absolutely love the presentation.
It seems the "flavor" problem has nothing to do with the pasta itself, but how was prepared.
Making good, light pasta is pretty simple and it seems like you nailed it.
Most any manicotti with a cheese filling is going to be relatively heavy and unami no matter how thin you make the pasta.
That looks awesome!
What did you feel like needed refinement?
Exactly, has nothing to do with the pasta!
Originally Posted by mano
As said above, some acidity and sweetness ...
Originally Posted by UCChemE05
Cool Peco Nice plate and dish, love it.
I guess the Italians guests was great inspiration, they inspired me