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Causa is best described as a sort of mini casserole, with the top and bottom consisting of yellow potato and the filling typically of any white meat. [3] In the ancient Peru, it was prepared with yellow potatoes, which have a soft texture, and kneaded with crushed chilli peppers, although it can also be made with any other variety of potato.
"Gastronomía chino-cantonesa y el chifa peruano" [Chinese-Cantonese Gastronomy and the Peruvian Chifa]. Gaceta Cultural del Perú (in Spanish). 32. Zapata Acha, Sergio (November 2006). Diccionario de gastronomía peruana tradicional [Dictionary of traditional Peruvian gastronomy] (in Spanish) (1 ed.). Lima, Peru: Universidad San Martín de Porres.
Spaghetti all'assassina is similar in preparation to pasta risottata (Italian: [ˈpasta rizotˈtaːta]), pasta prepared in the style of risotto, that is, cooked directly in broth. The broth used for spaghetti all'assassina typically consists of a 1:1 to 2:1 ratio of water and tomato sauce; less water is required if the tomato sauce is obtained ...
Pasta alla Norma (Italian: [ˈpasta alla ˈnɔrma]), earlier called pasta con le melanzane (lit. ' pasta with eggplant ' ), [ 1 ] [ 2 ] is a pasta dish made from eggplant . It is typical of Sicilian cuisine , [ 3 ] from Catania in particular.
Primo (Italian pasta course) Place of origin: Italy: Region or state: Campania: Main ingredients: Spaghetti, garlic, extra virgin olive oil, parsley, chili flakes: Variations: Spaghetti aglio, olio e peperoncino (with chili pepper)
' to the tooth ' [1]) pasta or rice is cooked to be firm to the bite. [2] [3] [4] The term also extends to firmly-cooked vegetables. [5] In contemporary Italian cooking, it is considered to be the ideal consistency for pasta and involves a brief cooking time. [6] [7] Molto al dente is the Italian term for slightly undercooked pasta. [2] [8]
Papa a la huancaína (literally, Huancayo style potatoes) is a Peruvian appetizer of boiled potatoes in a spicy, creamy sauce made of queso fresco (fresh white cheese) and sautéed or grilled ají amarillo (yellow Peruvian pepper), red onion and garlic, all traditionally ground or pounded in a batán.
Milanesa Milanesa a la napolitana Colombian pork milanesa (Chuleta Valluna). Milanesa a la napolitana: Argentina. A milanesa with added tomato paste, mozzarella cheese, and sometimes ham.