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1. Bring a saucepan of water to a boil. Add the chard and simmer over moderate heat until tender, 8 minutes. Drain the greens and gently press out excess water.
Sharp Cheddar cheese adds savory flavor, but another easy-melting cheese like Gruyère or Swiss would work well too. Cheesy Chicken & White Bean Skillet Photographer: Robby Lozano, Food Stylist ...
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A Valtellina dish of pizzoccheri, with a sauce of cooked along with greens (often Swiss Chard but also Savoy cabbage), and cubed potatoes, layered with pieces of Valtellina Casera cheese, and dressed with garlic lightly fried in butter. [13] [14] Ravioli di borragine: Liguria
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Cannelloni (Italian: [kannelˈloːni]; Italian for 'large reeds') are a cylindrical type of egg-based stuffed pasta generally served baked with a filling and covered by a sauce in Italian cuisine. [1] Popular stuffings include spinach and ricotta or minced beef. The shells are then typically covered with tomato sauce.
Swiss cuisine (German: Schweizer Küche, French: cuisine suisse, Italian: cucina svizzera, Romansh: cuschina svizra) is an ensemble of national, regional and local dishes, consisting of the ingredients, recipes and cooking techniques developed in Switzerland or assimilated from other cultures, particularly neighboring countries.
Make the Ragu: In a deep skillet, add the oil, shallot and garlic and cook over moderate heat, stirring, until softened, 3 minutes. Add the tomatoes, thyme and a pinch each of salt and pepper.