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Cappelletti are the dish of choice for large parties in Romagna. The Cucinario of an ancient noble family of Lugo , written by Count Giovanni Manzoni, mentions seven different recipes. Called caplét in Romagna, they follow slightly different recipes in the filling generally based on cheese and ricotta , spiced with nutmeg and grated lemon zest ...
Mix farmer cheese with shredded mozzarella and a splash of olive oil to make a quick and easy white sauce to spread over pizza dough. Read the original article on Martha Stewart Related articles
Tex-Mex Mac and Cheese. Another flavor boost idea is to go Tex-Mex! Pepper jack cheese, a poblano pepper, a healthy dose of chili powder and cumin, plus some fire-roasted corn will do just that ...
Quest for the Best. Kraft introduced its iconic macaroni and cheese boxed dinner way back in 1937, but these days, Kraft faces plenty of competition from grocery store versions of this family ...
Tortellini is a type of stuffed pasta typical of the Italian cities of Bologna and Modena, in the Emilia-Romagna region.Traditionally it is stuffed with a mix of meat (pork loin, prosciutto, mortadella), Parmesan cheese, egg and nutmeg and served in capon broth (in brodo di cappone).
Cappelletti may refer to: Cappelletti (pasta), a type of pasta similar to tortellini; Cappelletti (surname), surname; Cappelletti convention, a bidding convention in ...
Tagliatelle with Bolognese sauce, a typical Emilian dish. Emilian cuisine consists of the cooking traditions and practices of the Italian region of Emilia.As in most regions of Italy, more than a cuisine, it is a constellation of cuisines that, in Emilia, represents the result of nearly eight centuries of autonomy of the Emilian cities, from the time of the municipalities to the unification of ...
Fruitcake. Step one of a fruitcake is soaking pounds of dried fruit until it's plump and filled with bourbon. That takes up to 12 hours. Step two is simple: making and baking the loaves.