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Marinara sauce is a tomato sauce usually made with tomatoes, garlic, herbs, and onions. [1] [2] Variations include capers, olives, spices, and a dash of wine.[3] [4] Widely used in Italian-American cuisine, [5] it is known as alla marinara ('sailor's style') in its native Italy, where it is typically made with tomatoes, basil, olive oil, garlic, and oregano, but also sometimes with olives ...
A variation of acqua pazza featuring black olives, scallions and mushrooms. The term acqua pazza (Italian: [ˈakkwa ˈpattsa]; lit. ' crazy water ') is used in Italian cuisine to refer to a recipe for poached white fish, [1] or to simply refer to the lightly herbed broth used to poach it. [2]
A key characteristic of Italian cuisine is its simplicity, with many dishes made up of few ingredients, and therefore Italian cooks often rely on the quality of the ingredients, rather than the complexity of preparation. [16] [17] Italian cuisine is at the origin of a turnover of more than €200 billion worldwide. [18]
In the same Dutch oven you’ll use to bake the rice, add a splash of olive oil and cook onions and your chosen vegetable until al dente. ... Stick with a dry white wine. You don’t want anything ...
This page was last edited on 14 April 2022, at 04:32 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may ...
Pasta is a staple food [1] of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. [2] It is also commonly used to refer to the variety of pasta dishes. Pasta is typically a noodle traditionally made from an unleavened dough of durum wheat flour mixed with water and formed into sheets and cut, or extruded into various ...
The contents of an antipasto vary greatly according to regional cuisine. Different preparations of saltwater fish and traditional southern cured meats (like soppressata or 'nduja ) are popular in the south of Italy , whereas in northern Italy it is common to serve different kinds of cured meats and mushrooms and, especially near lakes ...
Sauces in French cuisine date back to the Middle Ages. There were many hundreds of sauces in the culinary repertoire. In cuisine classique (roughly from the end of the 19th century until the advent of nouvelle cuisine in the 1980s), sauces were a major defining characteristic of French cuisine.