You are so welcome!

I appreciate that!

+No!FluorideInMyToothpaste I use all clad. I got a great deal on ebay for a whole set. was awesome! Also I grab some at marshalls and TJ Max as well when I see something I like. Thank you for the kind words. Joe.

yes! Would add anything you like and think will taste great. Go for it! Thank You. Ciao, Joe.

drain you rricotta cheese a lil, make sure its not too runny add parmesan will firm it up also let it rest before serving like lasagna

+Alexa M Heying LOL, i will take a look. From my cell so maybe I made a typo? Thank you. Joe

Flavor and a smoother texture. My guess.

yup. make it. freeze it. put it in oven frozen with no top so the water can be removed for 20 to 30 min. Then cover for 20 min then uncover to brown the top.

Awesome. I'm making this tonight so it will be ready for Easter, THANK YOU!!!

Thank you for watching. Please subscribe and share our videos on your Facebook page and email with friends. Ciao, Joe.

Sandi Sloan kzfaq.info/get/bejne/rqhpi5SqlqnLfqM.html

Laura, the crepe is the pasta. So in many of the old Northern areas the crepe was from France and was the pasta. In southern Italy the wrap was made with flour and water and was like a sheet of pasta. Thank you for watching. Please subscribe and share our videos on your Facebook page and email with friends. Ciao, Joe.

30min

+Nikki Neff Yes, just this morning. Made all this weekend. Thank you for watching and your comments. Please subscribe to our channel for more great recipes and have a wonderful holiday season, Joe.

Love you too! Please subscribe to our channel. Ciao, Joe

+Alexa M Heying Fist off, olive oil should go in everything, lol. Especially mine! Second the flavor of the oil is always lending to a more complex dish. ALso the heat of the oil and how it heats is different than water so when the oil gets hot is cooks the other ingredients from within the dish itself. Thank you for watching and your comments. Please subscribe to our channel for more great recipes and have a wonderful holiday season, Joe.

Thank u sir. The "Fist off" was unnecessary. You have a great Holiday Season as well.

Alexa M Heying, He meant "first off" He was just explaining himself, I can't believe you'd say something like this, a little touchy are we...

@@bradhelfrich629 Yea wow... seriously ….some people.

yup. new videos are a lot shorter and less talking. ciao!

+taz 334 Manicotti is technically a filled crepe. The word means essentially "sleeve". The word manicotti is Italian and originates from the original word manica or sleeve. The idea of pasta shells or tubes is what is not technically the original manicotti. The original manicotti is made of a crepe and was more often refereed to as "crespelle". Cannelloni is different as it was made from square sheets of pasta stuffed and rolled with cheese, where crespelle or manicotti are crepes stuffed and rolled with cheese. The word manicotti has been used in Italy to refer to this dish for 200 hundred years and is most likely from the north as it was originally made with the base of bachamel or in Italian "besciamella". As bachamel sauce is french and came to Italy from the north, the original crepe stuffed with cheese and white sauce flavored with tomatoes over time became manicotti. A word used as essentially a nick name for the crepe from the north that in time became referred to as manicotti. As northern and eastern Italians came her to America the versions of manicotti and cannelloni became the same, where a rolled piece of pasta became a manicotti, regardless of the exact origin. Although, the use of the word manicotti become much more popularized here in America, the word manicotti is Italian, and the dish originated as a stuffed crepe and became a stuffed sleeve, or a manica, and with dialect and time from the mid 1700 hundreds became, manicotti. Going to Italy several times a year and studying its culture and food, it is clear each village has their own food, often their own language and dialect as years ago there was no way for one village to communicate and share language from the other village. Some of the words and language I have studied in the south and north are greek, latin, french, and Egyptian. Amazing differences. My grandmother would refer to a slap in the face as a baccala! This is a white flat fish and the word in here village was slang for a slap in the face. Never heard this word unless I go to Revolta, a small village in the north. In the end there are many versions of the original crepe and pasta rolls that have now become a major part of the American culture that are not exact or the pure original. They are however part of the Italian American experience and influence, and although I would state the recipe and video I shared was pure northern Italian as was made two hundred years ago, the idea that manicotti shells etc... are not the original is correct. In the end though, it is the experience and celebration of the Italian culture that I love and if someone makes a rolled piece of pasta with ricotta and sauce and invites me over for dinner and calls it manicotti or cannelloni, I will sit and enjoy the lovely dinner and wine and laughs, and be proud that the Italian culture is alive and well in America.

mic drop

Canegiallo23..... This man is pouring his heart into such incredible recipes... Giving non Italians like myself, a gateway into a culture that has been around for 1,000s of years... You're out here, trying to ruin that... Please, shut up!

@@lifeofcurtisc2729 silence, americano

It's his kitchen. bet his kids dont care

OMG please lil snowflake!

I'm Italian so of course I talk too much. I will take 3 times longer to say something with a story or two and I will use my hands as much as possible. If you just want the recipes they are on the www.cookingitalianwithjoe.com site in PDF form and printable. So either grab a wine sit back and enjoy the videos that are more of a conversation and a trip into my kitchen or go to the site and grab the recipe. Thank you for watching. Ciao Joe

I'm Sicilian I bitch too much...