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1. In a medium saucepan, combine the clam broth and water and bring to a simmer. Keep warm. 2. In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over ...
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Though it may not seem like a standard food pairing, mulled wine is excellent with a variety of seasonal snacks. Jezek suggests soft cheeses for an interesting, savory-meets-sweet pairing. Dwight ...
Risotto alla milanese: A speciality of Milan, made with beef stock, beef bone marrow, lard (instead of butter), and cheese, flavoured and coloured with saffron: Risotto al Barolo: A speciality of Piedmont, made with red wine, which may include sausage meat or borlotti beans: Risotto al nero di seppia
Called "l'acquarello" or "l'acqua pazza", [3] the result was a water barely colored with wine, which the fisherman may have been reminded of when seeing the broth of the dish, colored slightly red by the tomatoes and oil. Acqua pazza became a very popular dish with tourists on Capri island in the 1960s. [1]
Ossobuco or osso buco (Italian: [ˌɔssoˈbuːko]; Milanese: òss bus [ˌɔz ˈbyːs]) is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta , depending on the regional variation. [ 1 ]
1. In a medium saucepan, combine the clam broth and water and bring to a simmer. Keep warm. 2. In a large saucepan, heat the olive oil. Add the onion, season with salt and pepper and cook over moderate heat, stirring, until softened, about 5 minutes.
The wine list is huge, the atmosphere is lively, the oysters are fresh, and the cooking sings with the creativity of West Coast flavors. Kerry B. / Yelp Washington, D.C.: Hank’s Oyster Bar