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Cappelletti (Italian: [kappelˈletti]) are ring-shaped stuffed pasta so called for the characteristic shape that resembles a hat (cappello in Italian).Compared to tortellini, they have a different shape, larger size, thicker dough and different filling.
Conchiglie (Italian: [koŋˈkiʎʎe]) are a type of pasta. They are usually sold in the plain durum wheat variety, and also in colored varieties which use natural pigments, such as tomato extract, squid ink or spinach extract. The shell shape of the pasta allows the sauce to adhere to it. A miniature variety called conchigliette is also
A stuffed pasta typical with a filling of potato and mint Culingionis, Culurzones, Kulurjones, angiolottus, spighitti Sardinia (particularly the South-Eastern Ogliastra region) Fagottini: A 'purse' or bundle of pasta, made from a round of dough gathered into a ball-shaped bundle, often stuffed with ricotta and fresh pear Little cloth bundles ...
Agnolotti (Italian: [aɲɲoˈlɔtti]; Piedmontese: agnolòt, Piedmontese: [aɲʊˈlɔt]) is a type of stuffed pasta typical of the Piedmont region of Italy, made with small pieces of flattened dough folded over a filling of roasted meat [1] or vegetables. Agnolotti can be di magro or di grasso depending on their filling of vegetables or meat.
Pavese agnolotti, an Italian meat-filled pasta. Filled pasta or stuffed pasta is pasta, usually sealed, surrounding a variety of fillings. Such pasta is especially common in non-tropical regions of Eurasia. Examples of filled pasta include ravioli and tortellini.
Farfalle (Italian for "butterflies"; aka bowtie pasta) were originally produced in Northern Italy regions of Lombardy and the Emilia-Romagna, as early as the 16th century and are now eaten all ...
Tortellini is a type of stuffed pasta typical of the Italian cities of Bologna and Modena, in the Emilia-Romagna region. Traditionally it is stuffed with a mix of meat (pork loin, prosciutto, mortadella), Parmesan cheese, egg and nutmeg and served in capon broth (in brodo di cappone). [1] In the area of origin it is usually sold fresh or home-made.
It is stuffed with spiced meat and served with paprika sauce and yoghurt. Similar dishes in China are jiaozi or wonton. In India, a popular dish called gujhia is similar to ravioli. However, it is prepared sweet, with a filling of dry fruits, sugar, and a mixture of sweet spices, then deep-fried in vegetable oil. Different stuffings are used in ...
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