Search results
Results from the WOW.Com Content Network
For premium support please call: 800-290-4726 more ways to reach us
Its Italian side shows in its plates of homestyle pasta. One starter not to skip is the restaurant's zuppa di mussels, a large shareable dish of mussels cooked in red or white broth with garlic ...
For premium support please call: 800-290-4726 more ways to reach us
It uses mascarpone, a type of Italian spreadable cheese, along with cream cheese and a ton of Parmesan for a sharp bite. Garlic, onions, and herbs give it extra flavor. Recipe: Refinery 29
They are large pasta tubes intended to be stuffed and baked. The filling is generally ricotta cheese mixed with chopped parsley, and possibly ground meat such as veal, but such pasta with a strictly meat filling is called cannelloni rather than manicotti. They are served topped with tomato sauce. Like the cannelloni of Italian cuisine ...
Cozze allo zafferano is a traditional dish from Abruzzo, Italy.It is made with classic cooked mussels prepared with parsley, onion, bay leaf, white wine, and olive oil and seasoned with L'Aquila saffron sauce.
Spaghetti alle vongole (Italian: [spaˈɡetti alle ˈvoŋɡole]; lit. ' spaghetti with clams ') is a pasta dish consisting of spaghetti cooked with fresh clams, originating in the coastal regions of southern Italy, particularly the city of Naples, in Campania. The preparation typically involves garlic, parsley, olive oil, and occasionally white ...
3 28-ounce cans peeled whole tomato, drained, trimmed, and squished with your hands; 1 / 4 cup extra-virgin olive oil, plus a few glugs for finishing; 7 medium clove garlic, thinly sliced; 3 / 4 ...