Search results
Results from the WOW.Com Content Network
• Half a pound of wheat linguine (spaghetti, fettuccine, rigatoni, or bucatini are also acceptable) • 1/2 oz. of Pecorino Romano • 3 1/2 oz. of Parmigiano-Reggiano
Linguine and spaghetti belong to the category of pasta known as long pasta. Other pastas with long noodles include fettuccine, angel hair, and capellini. Preparation: Many pasta recipes call for noodles to be prepared al dente, meaning they are removed from the hot water while still slightly firm. [24] Both spaghetti and linguine dishes are ...
Carbonara (see also: spaghetti alla carbonara) Cappellacci di zucca; Cappelletti in brodo; Caramelle di pasta con ricotta e spinaci; Casoncelli, casoncelli alla bresciana; Casunziei ampezzani; Cavatelli ai frutti di mare, cavatelli al pomodoro, cavatelli alla sorrentina, cavatelli allo scoglio, cavatelli cozze e fagioli; Cavati e ravioli alla ...
Caccavelle pasta, filled with a tomato sauce with mozzarella cheese, ground beef and ricotta cheese Cacio e pepe: Lazio: A Roman dish, prepared with spaghetti pasta, Pecorino Romano cheese and black pepper. The spaghetti pasta can be substituted with other kinds of long thin pasta, such as tonnarelli, vermicelli or pici. Canederli allo speck in ...
Dip chicken in milk then in grated topping, turning to evenly coat both sides of each breast. Heat oil in large nonstick skillet on medium heat. Add onions and garlic; cook and stir 3 min. Add ...
The Breaded Mozzarella appetizer at Rosalie's Trattoria, 5031 Market St. in Wilmington, N.C. ... and a five-age menu that includes appetizers, soups, salads, oven-baked entrees, pastas, seafood ...
A product described as carbonara sauce is sold as a ready-to-eat convenience food in grocery stores in many countries. Unlike the original preparation, which is inseparable from its dish as its creamy texture is created on the pasta itself, the ultra-processed versions of carbonara are prepared sauces to be applied onto separately cooked pasta.
an appetizer ; cold or hot, it is the least abundant course, and is generally composed of crostini, bruschetta, salami and/or sausages, cheeses and/or dairy products, cooked and/or raw vegetables or preparations based on seafood; [28] [29] a dessert (dolce) to finish; [30] [31] Wine is often a part of the meal, especially during lunch and dinner.