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Vietri sul Mare is a comune (municipality) in the province of Salerno, in the Italian region of Campania. It is situated just west of Salerno, separated from the Port of Salerno by only a harbour wall. [4] The town is known for its polychrome ceramics, a tradition since at least the 15th century, [5] and is considered to be the gateway to the ...
Raito is located on a hillside under the Lattari Mountains and upon the Tyrrhenian Coast and the Amalfi Drive. It is located on a road linking Albori [it] (1,1 km in the east) to Vietri sul Mare (2 km in the east), and is 6 km far from Cetara, 7 from Cava de' Tirreni, 7,5 from Salerno and 21 from Amalfi. Its inhabited area counts some scattered ...
Website. www.antonio-carluccio.co.uk. Antonio Carluccio, OBE, OMRI (Italian: [anˈtɔːnjo karˈluttʃo]; 19 April 1937 – 8 November 2017) was an Italian chef, restaurateur and food expert, based in London. He was called "the godfather of Italian gastronomy", with a career of more than 50 years.
In a large skillet, bring 1/4 inch of water to a boil. Add the spinach and cook, stirring, until just wilted, about 1 minute; drain and press out as much water as possible.
Tajín, a Mexican chile-lime seasoning, adds a spicy and acidic punch to sweet and mild shrimp. Opt for a low-sodium chile-lime seasoning, or improvise by combining chili powder, a little lime ...
Spinach (Spinacia oleracea) is a leafy green flowering plant native to central and Western Asia. It is of the order Caryophyllales , family Amaranthaceae , subfamily Chenopodioideae . Its leaves are a common edible vegetable consumed either fresh, or after storage using preservation techniques by canning , freezing , or dehydration .
Gnudi (Italian: [ˈɲuːdi]), also called malfatti, [1] are gnocchi -like dumplings made with ricotta cheese and semolina instead of potato flour. [2][3][4] The result is often a lighter, "pillowy" dish, unlike the often denser, chewier gnocchi. [5] Gnudi is the Tuscan word for "naked" (in standard Italian nudi), [6] the idea being that these ...
Florentine (culinary term) Florentine or à la Florentine is a term from classic French cuisine that refers to dishes that typically include a base of cooked spinach, a protein component and Mornay sauce. Chicken Florentine is the most popular version. Because Mornay sauce is a derivation of béchamel sauce which includes roux and requires time ...