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Method. Bring 4 quarts of water to a boil in a large pot and add 2 tablespoons salt. Add the spaghetti and cook less than al dente, about 6 minutes, stirring after the first minute to avoid sticking.
A goal of the technique is to reduce the effect of internal and external interruptions on focus and flow. A pomodoro is indivisible; when interrupted during a Pomodoro, either the other activity must be recorded and postponed (using the inform – negotiate – schedule – call back strategy [6]) or the pomodoro must be abandoned. [1] [4] [7]
Heat olive oil over medium heat until hot. Add tomatoes, salt & pepper then saute for one minute. Add minced garlic – cook for an additional minute. Add chicken stock, tomato sauce and cooked ...
Corrado's 1798 edition introduced a "Treatise on the Potato" after the French Antoine-Augustin Parmentier's successful promotion of the tuber. [50] In 1790, Francesco Leonardi in his book L'Apicio moderno (Modern Apicius) sketches a history of the Italian cuisine from the Roman Age and gives the first recipe of a tomato-based sauce. [51]
In a large, deep skillet, heat the 1/4 cup of olive oil. Add the sliced garlic and crushed red pepper and cook over moderate heat, stirring, until the garlic is golden, about 1 minute.
Pomodoro means 'tomato' in Italian. [1] More specifically, pomodoro is a univerbation of pomo ('apple') + d ('of') + oro ('gold'), [2] possibly owing to the fact that the first varieties of tomatoes arriving in Europe and spreading from Spain to Italy and North Africa were yellow, with the earliest attestation (of the archaic plural form pomi d'oro) going back to Pietro Andrea Mattioli (1544).
So if you’re anything like me, and this week the go-to quesadilla, wonton soup, grated egg toast, stir-fried noodles, or back pocket pasta on your “need food fast” list just won’t cut it ...
Heat 1 Tbsp. oil in large nonstick skillet on medium heat. Add chicken; cook 3 min. on each side or until golden brown on both sides. Transfer to plate.