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I'm dreaming of an Italian grilled cheese with the leftover mozzarella, Fontina and basil, plus some sliced eggplant and tomato. 2. Salt and pepper are optional.
Kristin Teig. A modest amount of Calabrian chile paste and chopped sun-dried tomatoes deliver bold, zesty flavor in this easy weeknight-friendly pasta dish.
To whip up her five-cheese penne, you'll need: 1/2 cup freshly grated pecorino Romano. 1/2 cup shredded Italian fontina. 1/4 cup crumbled Italian Gorgonzola
A baked casserole dish made with ziti macaroni and sauce characteristic of Italian-American cuisine. This plate has similar properties to a Lasagna, but using ziti pasta instead. [20] Barbecue spaghetti: United States A dish developed in Memphis, Tennessee that tops spaghetti noodles with pulled or smoked pork in a barbecue sauce-based marinara.
"Nutmeg is an essential spice for the white sauce. That said, it is easy to overdo it. Start with a small amount, 1/4 teaspoon, and add more if needed." ... 1 teaspoon dried basil and 1/2 teaspoon ...
Baked pasta can ideally be divided in two big categories: the version with béchamel sauce was born in the Renaissance courts of the center and north, as a poorer variant of meat pies, from which probably derive very famous dishes such as lasagne al forno and Emilian cannelloni; the so-called pasta 'nfurnata or pasta 'ncasciata is instead one of the most typical dishes of Sicily (particularly ...
Heat the sauce, vodka, basil and pepper in a 3-quart saucepan over medium heat until the mixture comes to a boil. Remove from the heat and stir in the cream. Put the pasta in a large serving bowl. Pour the sauce mixture over the pasta. Toss to coat. Sprinkle with the cheese.
It is made of penne or other pasta with tomato sauce, covered with slices of fried eggplant and served with grated ricotta salata cheese [4] and often basil. [5] [6] It was named in honor of the native of Catania Vincenzo Bellini, the composer of the opera Norma.