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Chef Stefano Secchi of Rezdôra restaurant in New York City is stopping by the TODAY kitchen to make a wonderfully wintry Italian dinner. He shows us how to prepare a chicory salad with pear ...
3. Spread the shrimp, sausage and veggies evenly onto a baking sheet. Bake until the shrimp is pink and the vegetables are tender, 15 to 20 minutes. 4. Season with salt and black pepper to taste ...
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.
Polenta (/ p ə ˈ l ɛ n t ə, p oʊ ˈ-/, Italian:) [2] [3] is an Italian dish of boiled cornmeal that was historically made from other grains. It may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled .
Chestnut flour is the main ingredient of pulenta. Large-scale cultivation of the chestnut tree was introduced in Corsica during the Genoese domination. Rich in calories, the fruits were plucked (without gloves) and dried, and placed on a wooden grating (Corsican: a grata) above a fire (Corsican: u fucone) for one month: this fire, placed on a dry clay base 1 m 2 wide and 20 cm thick, smokes ...
Mămăligă can be served as a side dish or form the basis of further dishes, such as mămăligă cu lapte (polenta with hot milk), bulz (baked polenta with Romanian sheep cheese and sour cream), mămăliguță cu brânză și smântănă (polenta with telemea (Romanian cheese similar to feta) and sour cream), etc. Mâncare de mazăre - pea stew
It doesn’t take much to prepare this simple orecchiette, since Italian sausage offers a ton of built-in flavor—although a generous flurry of freshly grated Parm wouldn’t hurt. Get the recipe ...
Grits are similar to other thick maize-based porridges from around the world, such as polenta and mieliepap. The dish originated in the Southern United States but is now available nationwide. Grits are often part of the dinner entrée shrimp and grits, served primarily in the Southern United States. [2]