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Ingredients for pesto alla genovese. Pesto is traditionally prepared in a marble mortar with a wooden pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream, [2] and then the washed and dried basil leaves are added with coarse salt and ground to a creamy consistency. Only then is a mix of Parmesan and pecorino added ...
Trenette al pesto Cappon magro La cuciniera genovese (1877) Arbanella with salted anchovies Farinata di ceci Coniglio alla ligure (with olives and pine nuts) Olio di oliva della Riviera Pesto Linguine with pesto Trofie with pesto Agliata with cauliflower Salsa alle noci Focaccia alla genovese Focaccia al formaggio Focaccia con le cipolle Pissaladière Panissa Farinata Torta pasqualina Polpette ...
Pesto, pesto alla genovese, pesto alla trapanese, pesto di fave (or marò), pesto di pistacchio, pesto modenese; Quatara di Porto Cesareo; Ragù, ragù alla barese, ragù alla bolognese (lit. ' Bolognese sauce '), ragù d'anatra, ragù di castrato, ragù di cinghiale, ragù di coniglio, ragù di lepre, ragù di salsiccia, ragù napoletano (lit.
In 1829, Il Nuovo Cuoco Milanese Economico (The New Economic Milanese Chef) by Giovanni Felice Luraschi featured Milanese dishes such as kidney with anchovies and lemon and gnocchi alla romana. Gian Battista and Giovanni Ratto's La Cucina Genovese (Genoese cuisine) in 1871 addressed the cuisine of Liguria.
Minestrone. Minestrone (/ ˌ m ɪ n ə s ˈ t r oʊ n i /, Italian: [mineˈstroːne]) or minestrone di verdure is a thick soup of Italian origin based on vegetables. [a] It typically includes onions, carrots, celery, potatoes, cabbage, tomatoes, often legumes, such as beans, chickpeas or fava beans, and sometimes pasta or rice. [1]
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Many Neapolitan cookery books report classic recipes, but also re-interpretations in Neapolitan style of other recipes. So, it is not unusual to find recipes like cotoletta alla milanese, carne alla genovese, sugo alla bolognese, and other. Books with both classic and revisited recipes are: Jeanne Caròla Francesconi, La vera cucina di Napoli ...
A dish of spaghetti alla chitarra, a long egg pasta with a square cross-section (about 2–3 mm thick), whose name comes from the tool (the so-called chitarra, literally "guitar") this pasta is produced with, a tool which gives spaghetti its name, shape and a porous texture that allows pasta sauce to adhere well. The chitarra is a frame with a ...
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