Search results
Results from the WOW.Com Content Network
The restaurant is expected to staff 30 to 40 employees. Rotolo’s occupies a 3,800-square-foot space in Suite 101 at the Water Tower District in Schilling Farms next door to the new SOB .
The new high-end gastropub will be a combination of a full-service restaurant and sports bar with high-definition TVs and a 20-foot-wide stage equipped with a sound system for live music.
The Collierville restaurant is set to be the first Mugshots Grill & Bar in Tennessee. The dining room area can hold and seat about 180 people. The plan is to initially hire 60-80 employees, Gamble ...
Pasta primavera with shrimp. In 1975, New York restaurateur Sirio Maccioni flew to the Canadian summer home of Italian Baron Carlo Amato, Shangri-La Ranch on Roberts Island, Nova Scotia. [1] [3] Maccioni and his two top chefs began experimenting with game and fish, but eventually the baron and his guests wanted something different. [1]
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 ...
Italian pasta dish of fresh fettuccine tossed with bacon and pecorino and Parmesan. [7] [8] Fettuccine Alfredo: Lazio: Italian pasta dish of fresh fettuccine tossed with butter and Parmesan cheese: Fileja al sugo di capra: Calabria: Whole-wheat fileja pasta, with a ragù sauce with goat meat Fregola con arselle: Sardinia
The high-end gastropub will offer a full-service restaurant and bar, numerous high-definition TVs and a stage for live music. Shoppers stroll outside stores at Carriage Crossing in Collierville on ...
Penne alla vodka. The exact origins of penne alla vodka are unclear, and to some extent the subject of urban legend and folklore.The first use of vodka in a pasta dish recorded in a cookbook is attested to 1974, when the Italian actor Ugo Tognazzi published the cookbook L'Abbuffone (meaning 'the bouffe-men', named after Tognazzi's movie La Grande Bouffe), which included his recipe of pasta all ...