Share a little about the ingredients and techniques used to create this dish/item. If your basil and cherry toms runneth over like mine do this time of year, here's a simple snack! Boil some jumbo shells just until done (see food tip below). Drain and rinse under cold water and drain again. Cut your tomatoes in half and cut mozzarella in cubes. Place one basil leaf in shell, add about four tomato halves and four mozzarella cubes. Drizzle with olive oil, add some salt and pepper and there you have it! I also use these shells for stuffing with tuna salad or cold shrimp with garlic and parmesan cheese, too. What advice would you give someone starting this project? TWO food tips: I buy olive oil by the half gallon and transfer it to a more manageable bottle. I place a beer cozy (you can see my tartan cozy in the photo) on the bottom. It keeps drips at bay. To check that your pasta is cooked through, carefully pick out a piece from your boiling water. Take a bite and look at it. If it still has a white dot in the center, it needs more cooking time.
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