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Agnolotti with roast sauce. In the Montferrat region of Italy, located within Piedmont, a special version of agnolotti is prepared with a donkey meat filling. [1] Robiola cheese is another popular ingredient in Piedmont. Other variations: Agnolotti al sugo di brasato; Agnolotti del plin [4] Agnolotti di magro; Agnolotti del plin al sugo di ...
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]
Agnolini is the main ingredient of soups of the Mantuan cuisine, usually consumed during holidays and important occasions. Served with chicken broth, it is a traditional Mantuan dish on Christmas Eve , alongside other traditional Mantuan dishes such as the agnolini 's soup, sorbir d'agnoli , with abundant addition of Parmesan cheese .
Canned ravioli may be filled with beef, processed cheese, chicken, or Italian sausage and served in a tomato, tomato-meat, or tomato-cheese sauce. Toasted ravioli (ravioli that have been breaded and deep-fried) was developed in St. Louis, Missouri, and is a popular appetizer and snack food. [9]
Think of pasta sauce as a flavorful way to sneak in nutrient-dense vegetables and filling lean protein. But pasta sauce can contain surprising amounts of sodium, sugar and fat, dietitians tell ...
JoeySkladany's Basic Bitchen Pomodoro Sauce "A simple but solid tomato sauce is the foundation to so many beloved Italian dishes," says Skladany. "It not only works for pasta, but also fried ...
Cavatelli pasta, with a tomato sauce with meat and cacioricotta cheese: Cavati e ravioli alla ragusana: Sicily: Cavati pasta and ravioli, with a tomato and meat sauce with ricotta cheese: Ceppe al sugo: Abruzzo: Ceppe pasta, with a tomato and meat sauce with pecorino cheese Cicatelli al sugo: Apulia: Cicatelli pasta, with a tomato and meat sauce
Agnolotti is a type of ravioli typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing. Akashiyaki is a small round dumpling from the city of Akashi in Hyōgo Prefecture , Japan .