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You make a tomato sauce right in the same skillet you use to bake the whole thing, and the ravioli—layered with mozzarella and parm, cooks and soaks up the tomato flavor at the same time the ...
The cottage cheese-based sauce comes together in a blender or food processor in a few seconds, then simmered to thick, velvety, cheesy perfection before getting tossed with fresh spinach and al ...
Caccavelle pasta, filled with a tomato sauce with mozzarella cheese, ground beef and ricotta cheese Cacio e pepe: Lazio: A Roman dish, prepared with spaghetti pasta, Pecorino Romano cheese and black pepper. The spaghetti pasta can be substituted with other kinds of long thin pasta, such as tonnarelli, vermicelli or pici. Canederli allo speck in ...
Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
Here, and especially in its capital, Bologna, layers of lasagna are traditionally green (the colour is obtained by mixing spinach or other vegetables into the dough) [26] and served with ragù (a thick sauce made with onions, carrots, celery, finely ground pork and beef, butter, and tomatoes), [27] [28] béchamel sauce, and Parmesan cheese.
Savoury gnudi. Gnudi (Italian:), 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]
Watch Chef Scott Conant make his irresistible Spinach Ricotta Gnudi served with a rich butter sauce and umami-packed tomato sauce. Watch Chef Scott Conant make his irresistible Spinach Ricotta ...
A plate of dry agnolotti pavesi, with a Pavese stew-based sauce. The filling of the agnolotti pavesi is based on Pavese stew. [1] The recipe for this stuffed egg-based pasta is characterized by influences from Piedmontese and Piacentino cuisine, characteristics of areas that border the Oltrepò Pavese. [5]