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Add the celery and the remaining onion and garlic. Cover and cook over moderately low heat until softened, 7 minutes. Stir in the flour, then gradually whisk in the potato cooking water. Bring to a boil, whisking, and cook until thickened slightly. Add the potatoes and the cream and bring to a simmer.
A Campobello di Licata baked pasta dish, made of ziti pasta, a ragù sauce with pork, cauliflower, eggs and pecorino cheese. Nidi di rondine. Emilia-Romagna. A Romagna baked pasta dish, prepared a fresh egg pasta, with a tomato sauce and smoked ham, beef, mushrooms, béchamel sauce and Parmigiano Reggiano cheese.
the provola affumicata, a fior di latte with scent of oak wood smoke, light brown on the exterior, more yellowish inside. the bocconcini del cardinale, or burrielli, small mozzarellas, preserved in clay pots, flooded into cream or milk. the scamorze, white or smoked.
Cacciatora – refers to a meal prepared "hunter-style" with onions, herbs, usually tomatoes, often bell peppers and sometimes wine. Caldume. Capocollo. Cappello del prete (or tricorno) Capra alla neretese, capra e fagioli. Capretto al forno. Carne cruda all'albese. Carne pizzaiola. Carne salada e fasoi.
Spaghetti alle vongole (Italian: [spaˈɡetti alle ˈvoŋɡole]; lit. ' spaghetti with clams ') is a pasta dish consisting of spaghetti cooked with fresh clams. It is a traditional dish originating from the coastal regions of southern Italy, particularly Naples and the Campania region. The preparation typically involves garlic, parsley, olive ...
How to Make Patti Labelle's Shrimp Scampi Pasta. In a large stockpot, bring your pasta water to a boil. Add 2 tablespoons of kosher salt before adding your pasta. Cook until al dente ...
Want to make Fish and Shellfish Chowder? Learn the ingredients and steps to follow to properly make the the best Fish and Shellfish Chowder? recipe for your family and friends.
Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish, all sourced from the ocean, in this case the Pacific. The seafood is then combined with fresh tomatoes in a wine sauce. The dish can be served with toasted bread, either ...