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Raimon Vidal de Bezaudu(n) (Catalan: Ramon Vidal de Besalú) (flourished early 13th century) was a Catalan troubadour from Besalú. He is notable for authoring the first tract in a Romance language ( Occitan ) on the subject of grammar and poetry, the Razós de trobar (c. 1210), [ nb 1 ] a title which translates as "Reasons (or Guidelines) of ...
Raimon was born in Xàtiva in the province of Valencia, Spain on December 2, 1940, at el carrer Blanc (White Street), which he references in some songs. In his youth he worked for several years as a radio broadcaster in his hometown, absorbing the music of artists as diverse as Juliette Gréco, The Platters, and Juanito Valderrama.
An orecchietta has the shape of a small dome, with its center thinner than its edge, and with a rough surface. Like other kinds of pasta, orecchiette are made with durum wheat and water. Eggs are rarely used. In traditional Southern Italian home cooking, the dough is rolled, then cut into cubes.
Add the pasta and cook until al dente (if using penne, cook for 7 minutes). Meanwhile, pour the reserved porcini soaking water through a fine mesh strainer to remove any sand.
A mixture of raw eggs (or yolks), grated cheese, and a liberal amount of ground black pepper is combined with the hot pasta either in the pasta pot or in a serving dish or bain-marie, [9] but away from direct heat, to avoid curdling the egg. [5]
Baked pasta can ideally be divided in two big categories: the version with béchamel sauce was born in the Renaissance courts of the center and north, as a poorer variant of meat pies, from which probably derive very famous dishes such as lasagne al forno and Emilian cannelloni; the so-called pasta 'nfurnata or pasta 'ncasciata is instead one of the most typical dishes of Sicily (particularly ...
Pasta is one important element of Roman cuisine. Famous Roman pasta dishes include cacio e pepe (cheese and black pepper ), gricia (a sauce made with guanciale and hard cheese, typically pecorino romano ), carbonara (like gricia but with the addition of egg) and amatriciana (like gricia but with the addition of tomato).
Spaghetti aglio e olio (Italian: [spaˈɡetti ˈaʎʎo e ˈɔːljo]; lit. ' spaghetti [with] garlic and oil ') is a pasta dish typical of the city of Naples.Its popularity can be attributed to it being simple to prepare and the fact that it makes use of inexpensive, readily available ingredients that have long shelf lives in a pantry.