Search results
Results from the WOW.Com Content Network
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 ...
In the village of Ulassai, until the 1960s, the tradition was to consume culurgiones exclusively on All Souls' Day (sa di' de sos mortus). [2]Throughout Ogliastra and in the villages of Sadali and Esterzili of the Barbagia of Seulo, culurgiones (culurxonis, culurgionis or culingionis) are not considered just food, but may also be presented as a gift.
Cacio e pepe (Italian: [ˈkaːtʃo e pˈpeːpe]) is a pasta dish typical of the Lazio region of Italy. [ 1 ] [ 2 ] Cacio e pepe means 'cheese and pepper' in several central Italian dialects. The dish contains grated pecorino romano and black pepper with tonnarelli [ 3 ] or spaghetti . [ 2 ]
Baked pasta can ideally be divided in two big categories: the version with béchamel sauce was born in the Renaissance courts of the center and north, as a poorer variant of meat pies, from which probably derive very famous dishes such as lasagne al forno and Emilian cannelloni; the so-called pasta 'nfurnata or pasta 'ncasciata is instead one of the most typical dishes of Sicily (particularly ...
Checca sauce is an uncooked tomato sauce used with pasta. [1] Pasta alla checca is a pasta dish using fresh, uncooked tomatoes, basil, olive oil, garlic, salt, and pepper, typically prepared in the summer with fresh ripe tomatoes.
Tripoline (Italian: [tripoˈliːne]) is a type of ribbon pasta noodles, similar to mafaldine. It is a thick ribbon ridged on one side, [4] and is often found in baked pasta dishes. It is believed that this pasta shape originated in the Campania region. [5]
How to pronounce “Worcestershire” The sauce, while based on a recipe used in India, did not grow popular in the west until marketed by Lea and Perrins. As such, it has retained the name they ...
Genovese sauce, known in Italian as sugo alla genovese or "la Genovese", is a slow-cooked onion and meat sauce associated with the city of Naples, in the Campania region of Italy. It is typically served with ziti , rigatoni or paccheri pasta and sprinkled with grated cheese.