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How To Make Martha Stewart's One-Pan Pasta. ... AOL reviewed: The Wonder Oven is my go-to kitchen appliance for breakfast, lunch, and dinner. See all deals. In Other News. Finance. Finance.
Mussels with saffron: steamed mussels prepared with parsley, onion, bay leaf, white wine, olive oil, and saffron sauce; Baccalà or "salt cod": cod cooked in a pan with potatoes, tomatoes, oil, garlic, parsley, onion, red pepper, salt, and black olives; Salsa all'aquilana: beef marrow with saffron, eggs, cream and butter
Martha Stewart's one-pan pasta recipe barely takes five minutes of prep, and leaves almost no mess in the kitchen. I tried Martha Stewart's one-pan pasta dish and had dinner on the table in 20 minutes
Cozze allo zafferano is a traditional dish from Abruzzo, Italy.It is made with classic cooked mussels prepared with parsley, onion, bay leaf, white wine, and olive oil and seasoned with L'Aquila saffron sauce.
The ways in which the mussels are cooked in the dish can vary significantly. Some common variants include: Moules marinière: Probably the most common and internationally recognisable recipe, [8] moules marinière includes white wine, shallots, parsley, and butter. [9] Moules nature: The mussels are steamed with celery, leeks, and butter. [2]
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L'Aquila saffron (Italian: Zafferano dell'Aquila) is a saffron product of cuisine of Abruzzo, Italy.It is traditionally cultivated in Navelli plateau and in Subequana Valley, in the Park Municipalities of Fagnano Alto, Fontecchio, Molina Aterno, Tione degli Abruzzi.