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A lagniappe (/ ˈ l æ n j æ p / LAN-yap, / l æ n ˈ j æ p / lan-YAP) is "a small gift given to a customer by a merchant at the time of a purchase" (such as a 13th doughnut on purchase of a dozen), or more broadly, "something given or obtained gratuitously or by way of good measure." [2] It can be used more generally as meaning any extra or ...
Macaroni and cheese prepared with beef A slice of timballo "French-style meat", a modern Russian version of veal Orloff. American goulash – American pasta and ground beef dish; Bacalhau à Gomes de Sá – Typical fish from Porto, Portugal; Bacalhau à Zé do Pipo – Bacalhau casserole
Many variations exist, including frying the meat first and adding various garnishes such as cheese slices, lettuce, pickles, tomatoes, and onions. See also [ edit ]
Italian ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery, and carrot, different types of minced or finely chopped beef , often alongside small amounts of fatty pork .
The meat is then salted (and was traditionally massaged), stuffed into a natural casing, and hung for up to six months to cure. Sometimes the exterior is rubbed with hot paprika before being hung and cured. Capocollo is essentially the pork counterpart of the air-dried, cured beef bresaola. It is widely available wherever significant Italian ...
How To Make My 5-Ingredient Crab Pasta. For 2 servings as an entrée or 4 as part of a larger meal, you’ll need: 1 medium lemon. 1 tablespoon salt, plus more for seasoning
Italian cuisine has a great variety of sausages and cured meats, many of which are protected and marked as PDO and PGI, [91] and make up 34% of the total of sausages and cured meats consumed in Europe, [92] while others are marked as PAT. [93] Salumi are Italian meat products typical of an antipasto, predominantly made from pork and cured.
If you're wondering why, it has to do with where dangerous pathogens (like E. Coli) hang out. We spoke to a food safety expert and a chef about how this can happen, and how using a meat ...