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Pairs With: Havarti, apricot jam, cherries, pears, goat cheese, olives, fresh figs If you’re a fan of pepperoni, give this gem a try. The dry, hard salami should be nestled by the hard cheeses ...
4. Cheeseburger Sliders. There's no need to form tiny burger patties when you're making cheeseburger sliders for a crowd. Just cook the ground beef and seasonings, then layer it on the Hawaiian ...
Put a large skillet over medium-high heat. Working in batches so as not to crowd the pan, add the salami slices and cook until crisp, about 1 minute per side.
Calzone (UK: / kælˈtsoʊni, - neɪ /, US: / kælˈzoʊn, - zoʊneɪ, - ni /, Italian: [kalˈtsoːne]; pl.: calzoni; 'stocking' or 'trouser') [1] is an Italian oven-baked turnover, made with leavened dough. [2][3] It originated in Naples in the 18th century. [4] A typical calzone is made from salted bread dough, baked in an oven and stuffed ...
Bacon, lettuce, and tomato. Bologna sandwich. Nationwide. Traditionally made from pre-sliced bologna sausage between slices of white bread, along with various condiments, such as mayonnaise, mustard, and ketchup. Breakfast sandwich. Nationwide. Often made with eggs, cheese, and either bacon, sausage, or ham.
e. Pizza pugliese (left) and pizza Margherita (DOC) (right) Spaghetti alla carbonara. Tiramisu is an Italian dessert. This is a list of Italian foods and drinks. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient ...
v. t. e. Stromboli, also known as pizza arrotolata (Italian for "rolled-up pizza"), is a type of baked turnover filled with various Italian cheeses (typically mozzarella) and usually Italian cold cuts (typically meats such as salami, capocollo and bresaola) or vegetables, served hot. The dough used is either Italian bread dough or pizza dough.
The main Easter dishes are the casatiello or tortano, a salty pie made with bread dough stuffed with various types of salami and cheese, also used the day after Easter for outdoor lunches. Typical of Easter lunches and dinners is the fellata , a banquet of salami and capocollo and salty ricotta .
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