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Make rigatoni alla vodka a little more virtuous by adding broccoli rabe to the roster. In a large casserole dish, combine the pasta alla vodka, fontina cheese, sausage, mozzarella and Parmesan ...
Chef Isidori's Country-Style Rigatoni. Ingredients: 1 lb. rigatoni, pre-cooked and kept warm. 1/2 cup sliced garlic. 1/2 cup chopped Spanish onion. 1/2 cup extra-virgin olive oil. 1 bunch broccoli ...
She shows us how to make an arugula salad with seasonal fruit and smoked cheese, and a dish of rigatoni with spicy, slow-roasted eggplant. She even shares her simple red sauce recipe so you can ...
5. Add the garlic, bread crumbs, eggs, parsley, grated Parmesan, milk, salt, and pepper. Use clean hands to mix together until well combined. 6. Use a scoop to retrieve a small amount of the meat mixture . . . 7. And roll it in your hands to make meatballs (about 25). Place the pan in the freezer for 10 to 15 minutes, just to firm them up. 8.
The classic pasta salad, made with some kind of short pasta, dressed with cherry tomatoes, pitted black olives, diced mozzarella cheese, diced baked ham (or in alternative tuna in oil), fresh basil leaves and oil, to be served cold Lagane e cicciari: Calabria: Prepared with lagane, a wide pasta [9] with chickpeas, garlic, and oil. [10] Laina ...
Rigatoni (US: / r ɪ ɡ ə ˈ t oʊ n i /, Italian: [riɡaˈtoːni]) is a type of pasta. [ 1 ] [ 2 ] [ 3 ] They are larger than penne and ziti , and sometimes slightly curved, but not as curved as elbow macaroni .
' Pantesca salad ') Macco di fave Melanzane a barchetta , melanzane a funghetto , melanzane al cioccolato , melanzane al forno , melanzane alla scapece , melanzane fritte , melanzane ripiene
Fold 1 cup of the fontina and 3 tablespoons of the parsley into the sausage mixture. Spread the marinara in a large baking dish. Divide the sausage mixture among the pepper halves (about ¼ cup each).