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A wood-fired oven and al forno dishes are a feature of many Italian restaurants. Brick and clay ovens are a key feature of cuisines of the Mediterranean and Middle East, with wood being the main fuel for many parts of Europe for many centuries. A typical oven found in Italian restaurants is brick lined with an arched oven door, and a wooden ...
Mezzelune (Italian: [ˌmɛddzeˈluːne], meaning 'half moons'), also known as Schlutzkrapfen [1] in South Tyrol, Tyrol and neighbouring German-speaking regions, and as crafuncins or cajincì in Ladin-speaking regions, are a semi-circular stuffed pasta, similar to ravioli or pierogi.
Agnolotti al plin: Piedmont: Agnolotti dumplings with Piedmont ragù sauce: Agnolotti pavesi in brodo d'oca: Lombardy: Pavese agnolotti dumplings in goose broth Anelletti al forno: Sicily: A Palermo baked pasta dish made with anelletti pasta, eggplant, meat sauce, cheese and peas Anolini in brodo: Emilia-Romagna: A Piacenza dish of anolini ...
10-ounce packages refrigerated cheese or mushroom ravioli (or a combination) 3/4 tsp. whole black peppercorns. 1 tbsp. salted butter. 1/2 c. heavy cream. 1/4 c.
It's got a rich, savory mushroom and Marsala sauce, but instead of plain chicken, it coats a chicken breast with a creamy stuffing made with sundried tomatoes, breadcrumbs, and lots of cheese.
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.
Lasagne al forno with ragù Bucatini all'amatriciana Gnocchi di ricotta, dressed in butter and sage Orecchiette con cime di rapa Pasta alla Norma Penne all'arrabbiata Ravioli di ricotta e spinaci Spaghetti alla carbonara Spaghetti alla puttanesca Spaghetti cacio e pepe Tortelli di zucca Trenette al pesto
The seafood ravioli from Papapolloni Mediterranean Bistro, which will also be on the menu of its owner David Alonso’s new downtown Modesto restaurant D’Forno Cucina. So far Alonso has ...