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This caprese stuffed chicken breast features the classic ingredients of a caprese salad—juicy tomatoes, fresh mozzarella cheese, basil and balsamic vinegar—nestled into a seasoned and cooked ...
Stuffed Butternut Squash After baking brown-sugar-butter-slathered squash until perfectly tender, you'll top the squash with a hearty filling of quinoa , kale , and chickpeas .
Cacciatora – refers to a meal prepared "hunter-style" with onions, herbs, usually tomatoes, often bell peppers and sometimes wine. Caldume. Capocollo. Cappello del prete (or tricorno) Capra alla neretese, capra e fagioli. Capretto al forno. Carne cruda all'albese. Carne pizzaiola. Carne salada e fasoi.
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, raw 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 ...
Cannelloni. Cannelloni (Italian: [kannelˈloːni]; Italian for 'large reeds') are a cylindrical type of egg-based stuffed pasta generally served baked with a filling and covered by a sauce in Italian cuisine. [1] Popular stuffings include spinach and ricotta or minced beef. The shells are then typically covered with tomato sauce.
Noted as one of the first places to serve truffles and risotto at a time when Italian American food meant red-sauce joints with checkered tablecloths, this Old World dream is still decked out with ...
Agnolotti. Agnolotti (Italian: [aɲɲoˈlɔtti]; Piedmontese: agnolòt, Piedmontese: [aɲʊˈlɔt]; sg.: agnolotto) 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 ...
1 mango. 2 red onions. 1 avocado. 1 red chile (such as serrano) 1 red bell pepper. 5 limes. 2 lemons. 6 ears corn. 5 pints cherry tomatoes.