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Capocollo; Alternative names: Capicollo (Tuscia viterbese, Campania, Molise, Apulia, Basilicata and Calabria), ossocollo (Veneto and Friuli-Venezia Giulia), finocchiata (Siena), coppa di collo (Romagna), capocollo or corpolongo (northern Lazio and central-southern Umbria), lonza (central-southern Lazio) or lonzino (Marche and Abruzzo), scamerita or scalmarita (northern Umbria and Tuscany ...
Italian sopressata. Soppressata is an Italian salume (cured meat product). Although there are many variations, two principal types are made: a cured dry sausage typical of Basilicata, Apulia, [1] and Calabria,and a very different uncured salami, made in Tuscany and Liguria.
A stuffed pasta typical with a filling of potato and mint Culingionis, Culurzones, Kulurjones, angiolottus, spighitti Sardinia (particularly the South-Eastern Ogliastra region) Fagottini: A 'purse' or bundle of pasta, made from a round of dough gathered into a ball-shaped bundle, often stuffed with ricotta and fresh pear Little cloth bundles ...
4. Capicola. Whether you pronounce it Capicola, Coppa or "gabagool" like Tony Soprano, Capicola is a delicious cured meat that crisps up nicely and, like prosciutto, can take the place of bacon ...
NUTRITION: (Per 12-oz. Sub) CALORIES: 700 FAT: 28 g (Saturated Fat: 11 g) SODIUM: 2,310 mg CARBS: 74 g (Fiber: 3 g, Sugar: 4 g) PROTEIN: 40 g. A true Wegmans shopping experience isn't complete ...
' Roman-style saltimbocca '), [1] which consists of veal, prosciutto and sage, rolled up and cooked in dry white wine and butter. Marsala is sometimes used. Also, sometimes the veal and prosciutto are not rolled up but left flat. An American variation replaces the veal with chicken or pork. [2] [3]
1-1/2 pounds chicken breast, butterflied and pounded thin (about 1/4-inch thick) 1/2 cup all-purpose flour. 2 teaspoons Cajun seasoning, store-bought or see below for a homemade Cajun blend. 1 cup ...
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 ...