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A dish from the Amalfi coast, made of scialatielli pasta (a type of thick and short fettuccine or linguine-like pasta featuring a rectangular cross-section), with a seafood sauce, existing in two variants: red (with tomato in the sauce, usually fresh cherry tomatoes) and white (without tomato). The sauce is made with shellfish (clams and ...
Cook the beef, onion, carrots and garlic in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
In our attempt to copy the fan favorite, we flavored ground chicken with hoisin sauce, soy sauce, rice wine vinegar, sriracha, and sesame oil. A quick reheat, and it's like going to P.F. Chang's ...
Boning and slicing a smoked salmon The "Perfect" Cheese Omelette Smoky pan-fried squid with a chorizo and bean salad Sticky toffee pudding with homemade banana ice cream (Won) Nutty chocolate meringue cake (Lost) 12/7/2012 Kerry Katona: Teppanyaki challenge Pesto gnocchi with cream cheese Healthy sweet and sour chicken with egg-fried rice
Penne alla vodka variant. The exact origins of penne alla vodka are unclear, and to some extent the subject of urban legend and folklore.. The first use of vodka in a pasta dish recorded in a cookbook is attested to 1974, when the Italian actor Ugo Tognazzi published the cookbook L'Abbuffone (means 'the bouffe-men', named after Tognazzi's movie La Grande Bouffe), which included his recipe of ...
For the sauce, crisp bacon, shallots, garlic and red pepper flakes in a skillet, then stir in tomato purée and cream. Toss in pre-cooked linguine, grated Parmesan, pasta water, arugula, fresh ...
An antipasto platter with smoked salmon, smoked chicken (underneath), roast beef, pâté, cabana sausage, brie-style cheese, cheddar-style goats milk cheese, Jensen's red washed rind cheese, olives, tapenade, rocket pesto (behind the dish), and tomato sauce. Antipasto (pl.: antipasti) is the traditional first course of a formal Italian meal. [1]
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