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Ossobuco served with risotto. This dish's primary ingredient, veal shank, is common, relatively cheap, and flavorful. Although it is tough, braising makes it tender. The cut traditionally used for this dish comes from the top of the shin which has a higher proportion of bone to meat than other meaty cuts of veal. [5]
Palourde, or carpet-shell clams (Italian: vongole veraci; pl.), are used, or the small, Mediterranean wedge shell (Donax trunculus, also known as the Tellina or "bean clam"). Both types are also called arselle in Liguria and Tuscany. [1] In the United States, small cherrystone clams may be substituted.
Velveeta Shells & Cheese is a shell pasta and cheese sauce food product that debuted in the United States in 1984, as part of the Velveeta brand products. [ 1 ] [ 2 ] Its ingredients, texture, and flavor are very similar to macaroni and cheese .
Lasagne al forno with ragù Bucatini all'amatriciana Gnocchi di ricotta, dressed in butter and sage Orecchiette con cime di rapa Pasta alla Norma Penne all'arrabbiata Ravioli di ricotta e spinaci Spaghetti alla carbonara Spaghetti alla puttanesca Spaghetti cacio e pepe Tortelli di zucca Trenette al pesto
Risotto (/ r ɪ ˈ z ɒ t oʊ / riz-OT-oh, Italian: [riˈzɔtto,-ˈsɔt-]; from riso, 'rice') [1] [a] is an Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish or vegetables.
Shell pasta coiled into a conical shape Translated as "castle dweller", for the shape of the pasta loosely resembles that of a long, flowing robe. Cavatappi: Corkscrew-shaped macaroni. Corkscrews Cellentani, [61] amori, spirali, tortiglioni, or fusilli rigati. Cavatelli: Short, solid lengths.
A sample nutrition facts label, with instructions from the U.S. Food and Drug Administration [1] Nutrition facts placement for two Indonesian cartons of milk The nutrition facts label (also known as the nutrition information panel, and other slight variations [which?]) is a label required on most packaged food in many countries, showing what nutrients and other ingredients (to limit and get ...
A dish of spaghetti alla chitarra, a long egg pasta with a square cross-section (about 2–3 mm thick), whose name comes from the tool (the so-called chitarra, literally "guitar") this pasta is produced with, a tool which gives spaghetti its name, shape and a porous texture that allows pasta sauce to adhere well. The chitarra is a frame with a ...