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sciocco (which means "silly" or "stupid" in Standard Italian) for insipido (insipid) sistola for tubo da giardinaggio (garden hose) sortire for uscire (to exit) (compare French sortir) sudicio for spazzatura (garbage) as a noun and for sporco (dirty) as an adjective; termosifone or radiatore for calorifero (radiator) tocco for le 13 (one p.m ...
Radiatori somewhat resemble fusilli in shape, but are generally shorter and thicker with a ruffled edge, circling the pasta. [4] They are modelled after an old industrial heating fixture, [1] [better source needed] having a straight "pipe" with concentric, parallel fins. Their design creates hollows to trap sauce.
Pasta salad, known in Italian as insalata di pasta or pasta fredda, is a dish prepared with one or more types of pasta, almost always chilled or room temperature, and most often tossed in a vinegar, oil or mayonnaise-based dressing. It is typically served as an appetiser or first course .
Cook your tri-color pasta. Dice your vegetables, cheese and meat. Drain pasta and allow to cool. Add your veggies, meat and cheese. Pour bottle of Italian dressing over pasta and stir. Refrigerate ...
Giardiniera is a versatile condiment that can be used on a variety of different foods, such as bratwurst, bruschetta, burgers, pasta salad, eggs , hot dogs, tuna salad, sandwiches, and much more. [citation needed] In the U.S. it is not uncommon to use giardiniera on pasta. [citation needed]
BLT Macaroni Salad. For another twist on macaroni salad (for six to eight people), start with 3 cups of cooked macaroni (or 12 ounces dry). Chop 3 cups of romaine, halve about 20 cherry or grape ...
Pasta e fagioli: bean soup with noodles (typically long pasta rough) Polenta e schie: small shrimp from the lagoon (gray mud, gray-brown from boiled), fried and perched on a bed of very soft, white polenta; Risi e bisi: a poor but tasty dish consisting of a simple risotto with pancetta and peas cooked in a broth
Tripoline (Italian: [tripoˈliːne]) is a type of ribbon pasta noodles, similar to mafaldine. It is a thick ribbon ridged on one side, [4] and is often found in baked pasta dishes. It is believed that this pasta shape originated in the Campania region. [5]