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Ossobuco or osso buco (Italian: [ˌɔssoˈbuːko]; Milanese: òss bus [ˌɔz ˈbyːs]) is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta , depending on the regional variation. [ 1 ]
1. Preheat the oven to 350°. In a large, deep ovenproof skillet, bring 1 inch of water to a boil. Add the pearl onions and cook for 1 minute.
Spaghetti alla carrettiera is a pasta dish originating in the Platani Valley, nowadays more common in eastern Sicily. It is generally made with spaghetti, garlic, chili pepper, pecorino siciliano or breadcrumbs, parsley, and olive oil for dressing, and commonly tomato is added. Sometimes additional ingredients such as anchovies, capers, almonds ...
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The secret to this easy recipe lies in the tangy lemon-and-garlic drizzle that picks up the savory flavors left in the pan. Pan-searing chicken tenders locks in moisture while crisping up the outside.
Travel site Lonely Planet named Toulouse the best city to visit in 2025, but I found the French city felt like an underwhelming college town.
The Toniebox is an imagination-building, screen-free digital audio toy that plays stories, sings songs and more, and it's still on sale for its same Black Friday price.
In 1912, Giuseppe Di Martino established the pasta factory in Gragnano. [3] [4] In 2017, the Group acquired the Emilian company Grandi Pastai, [5] expanding production to include fresh and frozen pasta and gnocchi. [6] In 2018, a dining space was opened at FICO Eataly World in Bologna. [7]