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  2. Carrot Osso Buco Recipe - AOL

    homepage.aol.com/food/recipes/carrot-osso-buco

    2. Return the skillet to the heat and add 1 tablespoon of the oil. Add the carrots in a single layer, season with salt and pepper and cook over moderate heat, turning, until browned, about 5 minutes per side.

  3. Ossobuco - Wikipedia

    en.wikipedia.org/wiki/Ossobuco

    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]

  4. List of Italian foods and drinks - Wikipedia

    en.wikipedia.org/wiki/List_of_Italian_foods_and...

    Pasta â Paolina, pasta ai sassi, pasta al forno (or timballo di pasta), pasta al fumé, pasta al pesto, pasta al pesto di pistacchio, pasta al pomodoro, pasta all'ortolana, pasta alla boscaiola, pasta alla carbonara di mare, pasta alla carcerata, pasta alla checca, pasta alla gricia, pasta alla norcina, pasta alla Norma, pasta alla siciliana ...

  5. Osso buco - Wikipedia

    en.wikipedia.org/?title=Osso_buco&redirect=no

    This page was last edited on 14 December 2006, at 17:01 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.

  6. Ilyushin Il-2 - Wikipedia

    en.wikipedia.org/wiki/Ilyushin_Il-2

    The Ilyushin Il-2 (Russian: Илью́шин Ил-2) is a ground-attack plane that was produced by the Soviet Union in large numbers during the Second World War.The word shturmovík (Cyrillic: штурмовик), the generic Russian term for a ground-attack aircraft, became a synecdoche for the Il-2 in English sources, where it is commonly rendered Shturmovik, Stormovik [3] and Sturmovik.

  7. Neapolitan cuisine - Wikipedia

    en.wikipedia.org/wiki/Neapolitan_cuisine

    Giorgio Sommer (1834–1914), "Napoli – Fabbrica di maccheroni". Hand-colored photo. Catalog number: 6204. There is a great variety of Neapolitan pastas.Pasta was not invented in Naples, but one of the best grades available is found quite close by, in Gragnano, and in Torre Annunziata, a few kilometers from the capital.

  8. Cuisine of Corsica - Wikipedia

    en.wikipedia.org/wiki/Cuisine_of_Corsica

    Chestnut flour is the main ingredient of pulenta. Large-scale cultivation of the chestnut tree was introduced in Corsica during the Genoese domination. Rich in calories, the fruits were plucked (without gloves) and dried, and placed on a wooden grating (Corsican: a grata) above a fire (Corsican: u fucone) for one month: this fire, placed on a dry clay base 1 m 2 wide and 20 cm thick, smokes ...

  9. 'O pere e 'o musso - Wikipedia

    en.wikipedia.org/wiki/'O_pere_e_'o_musso

    'O pere e 'o musso (Neapolitan: [o ˈpɛːr(ə) e o ˈmussə]; lit. ' the foot and the muzzle ') is a typical Neapolitan dish.Its name refers to its main ingredients: pig's feet and cow snouts.