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[7] [8] [9] Fettuccine Alfredo is a variant of standard Italian fettuccine al burro (' fettuccine with butter ') or pasta burro e parmigiano (' pasta with butter and Parmesan cheese '). It is a kind of pasta in bianco, that is, without added sauce.
Italian term Literal translation Definition Lacuna: gap: A silent pause in a piece of music Ossia: from o ("or") + sia ("that it be") A secondary passage of music which may be played in place of the original Ostinato: stubborn, obstinate: A repeated motif or phrase in a piece of music Pensato: thought out: A composed imaginary note Ritornello ...
Italian music has been held up in high esteem in history and many pieces of Italian music are considered high art. More than other elements of Italian culture, music is generally eclectic, but unique from other nations' music. The country's historical contributions to music are also an important part of national pride.
However, as the famous fettuccine Alfredo began circulating through restaurants and home kitchens, chefs started to make modifications to de Lelio's deceptively simple dish.
When you want a rich, creamy pasta dinner, you've got to go with Alfredo sauce. The rich sauce is traditionally made with butter , heavy cream and Parmesan cheese , but other variations can ...
Italian music terminology consists of words and phrases used in the discussion of the music of Italy. Some Italian music terms are derived from the common Italian language. Others come from Spanish, or Neapolitan, Sicilian, Sardinian or other regional languages of Italy. The terms listed here describe a genre, song form, dance, instrument ...
Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min. Meanwhile, heat dressing in large nonstick skillet on medium-high heat.
Fettuccine [a] [b] is a type of pasta popular in Roman cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance , [ 2 ] but is a flat, thick pasta traditionally made of egg and flour (usually one egg for every 100 grams or 3.5 ounces of flour).