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The most typical is ragù alla bolognese (Bolognese sauce, made with minced beef). Other types are ragù alla napoletana ( Neapolitan ragù , made with a variety of pork and beef meats which may include sausage ), ragù alla barese (ragù from Bari , sometimes made with horse meat ), ragù alla veneta (ragù from Veneto , a traditionally ...
Fegato alla veneziana, served with potatoes and polenta Sarde in saor. Bigoli in salsa: bigoli pasta served with an anchovy and onion sauce; Fegato alla veneziana: a high-class Venetian plate of liver, chopped and cooked together with chopped onions; Moleche: fried soft-shell crab of the species (Carcinus maenas).
Gnocchi, gnocchi al Castelmagno, gnocchi all'ossolana, gnocchi alla bava, gnocchi alla romana (or gnocchi di semolino), gnocchi alla sorrentina, gnocchi alla veneta, gnocchi con radicchio, noci e salsa di gorzongola, gnocchi di malga (or gnochi sbatùi), gnocchi di patate, gnocchi di ricotta, gnocchi di zucca, gnocchi ricci; Gnudi
Italian ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery, and carrot, different types of minced or finely chopped beef , often alongside small amounts of fatty pork .
A dish of spaghetti alla chitarra, a long egg pasta with a square cross-section (about 2–3 mm thick), whose name comes from the tool (the so-called chitarra, literally "guitar") this pasta is produced with, a tool which gives spaghetti its name, shape and a porous texture that allows pasta sauce to adhere well. The chitarra is a frame with a ...
Neapolitan ragù, known in Italian as ragù napoletano or ragù alla napoletana (Italian: [raˈɡu alla napoleˈtaːna]), is a meat-based sauce associated with the city of Naples. [1] [2] It is made from two main parts: meat, and tomato sauce to which a few seasonings are added. Two distinctive features are the type of meat and how it is used ...
Eggplant parmesan or melanzane alla parmigiana: is a common Italian dish. It typically includes sliced eggplant, marinara sauce, and cheese, layered repeatedly. It is never served on or with spaghetti in Italy and there are no meat "parmigianas" though zucchini- and artichoke-based versions do exist. Peas and eggs, or piselli cacio e uova
In 1969, the Ragu name was sold to Chesebrough-Pond's, which in turn was acquired by Unilever in 1987. Unilever introduced the short-lived Chicken Tonight line of simmering sauces in the early 1990s under the Ragú brand. Mizkan purchased the brand in 2014. The facility in Rochester still manufactured products under the Cantisano name brand.