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Get the recipe: Burrata Appetizer with Garlic and Olive Oil Giadzy The romesco sauce gives a great smokey sweetness to everything in this pasta, while the burrata makes everything so deliciously ...
Pour the pasta mixture into the pan. Pour the remaining tomato sauce on top of the pasta and top with the burrata. Place the dish on a rimmed baking sheet and bake until bubbling and golden brown, about 30 minutes. Let cool for 20 minutes before serving. *The burrata may fall apart when cutting, but don't worry about it
But let's call it by its Italian name, because "tuna sauce" really undersells this umami-laden, rich and creamy, bright and zesty tomato pairing. Adaptable, Seasonal Burrata Salad by Katherine Lewin
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The crispy, olive oil-fried toast is just incredible. I could eat this for breakfast, lunch and dinner every day in the summer. Add some mortadella and prosciutto, and it's a complete meal.
Bruschetta (/ b r uː ˈ s k ɛ t ə / broo-SKET-ə, [1] Italian: [bruˈsketta] ⓘ) is an Italian appetizer consisting of grilled bread topped with garlic, olive oil, and salt. Most commonly it is served with toppings of tomatoes, vegetables, beans, cured meat or cheese. In Italy, bruschetta is often prepared using a brustolina grill.
The sauce is similar to Genoese pesto, which is traditionally made of garlic, basil, pine nuts, grated Sardinian pecorino, and olive oil, crushed and mixed with a mortar and pestle. The key difference between pistou and pesto is the absence of cheese in pistou.
Arrabbiata sauce, known in Italian as sugo all'arrabbiata (arabbiata in Romanesco dialect [1]), is a spicy sauce for pasta made from garlic, tomatoes, and dried red chili peppers cooked in olive oil. The sauce originates from the Lazio region of Italy, [2] and particularly from the city of Rome. [3]