Shredding Cheese for Manicotti

Video Transcript

"Hi. This is Rich Buccola here in New York City and today on behalf of Expert Village, I'm going to show you today how to make manicotti. Alright, so we got about six minutes and I'm stirring there occasionally on my manicotti. But the first thing I'm going to do a little trick. Just spray your grater with some cheese. It will help you in the cleaning process later. It actually literally works. Alright, this is a pound. I only need eight ounces. Half of it. But I'm just going to start grating my cheese. I might go a little bit more. I like a little bit cheese. Not, you don't want to be too much. Just want it to be a little bit more, so I'm going to go little bit more than half. About ten ounces of this beautiful mozzarella cheese. Yeah, you see I'm just going one way. Straight down. And don't worry if it comes up. With the rest of the cheese, you could use this for anything. I mean you could make a sandwich. Mozzarella is just a little snack. Everyone will come and take a little taste. Believe me. Trust me. It's not going to go to waste. But you don't want to go too heavy with the cheese or ricotta on this. You want it actually to be a little lighter than stuffed shells. Even though it's basically the same mixture, it isn't the same amount that you putting in. You see it's just nicely grated and it saves you a couple of bucks in the store because you actually pay more when it's grated for you already. We're going to add our fifteen ounces of ricotta cheese to this mozzarella. And all we're going to start doing is just folding it all into sort of mix it together. When I mean folding, I'm just saying grab it from the bottom and turning and getting all of our mixture mixed really nice. So you keep mixing your cheese. We're going to come now and get our, it's been about five minutes of doing this. So we're going to check our pasta and drain it. And get our manicotti on the side. Getting it ready. There's actually our bell for it to let us know that our pasta is done. So come back, we're going to keep making this manicotti here on Expert Village."