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Rotini with Creamy Pumpkin Pasta Sauce. William Dickey. This creamy pumpkin pasta sauce, spiked with fresh herbs and Parmesan cheese, is a great fall alternative to traditional tomato-based sauce ...
Our recipe for this pasta and bean soup highlights a classic combination of cannellini beans, ditalini pasta, mirepoix (celery, carrots and onion), fresh herbs and tomato purée with ease.
In this Tuscan butter recipe, pancetta gets paired with sun-dried tomatoes, garlic, and oregano, then simmered with heavy cream and finished with grated Parmesan and fresh spinach.
A Campobello di Licata baked pasta dish, made of ziti pasta, a ragù sauce with pork, cauliflower, eggs and pecorino cheese. Nidi di rondine. Emilia-Romagna. A Romagna baked pasta dish, prepared a fresh egg pasta, with a tomato sauce and smoked ham, beef, mushrooms, béchamel sauce and Parmigiano Reggiano cheese.
Emulsified sauces. Remoulade seaweed sauce. Anchoïade. Aioli – West Mediterranean sauce of garlic and oil. Béarnaise sauce – Sauce made of clarified butter and egg yolk. Garlic sauce – Sauce with garlic as a main ingredient. Hollandaise sauce – Sauce made of egg, butter, and lemon [8] Mayonnaise – Thick cold sauce.
Florentine (culinary term) Florentine or à la Florentine is a term from classic French cuisine that refers to dishes that typically include a base of cooked spinach, a protein component and Mornay sauce. Chicken Florentine is the most popular version. Because Mornay sauce is a derivation of béchamel sauce which includes roux and requires time ...
One-Pot Lemon Asparagus Pasta with Shrimp. Brie Passano. This quick one-pot shrimp and pasta dinner is cooked with asparagus in a lemony sauce. Feta cheese sprinkled over the top adds another ...
1. 3-Cheese Pumpkin Pasta Casserole with Spinach. Katherine Gillen. "The casserole is creamy, comforting and big enough to feed a crowd," writes PureWow senior food editor Katherine Gillen, "but ...
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