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Occhi di lupo (Italian: [ˈɔkki di ˈluːpo]; lit. ' wolf eyes ' ) is a variety of large-sized, tubular stuffed pasta , served with a stuffing or filling, whose ingredients typically include extra virgin olive oil , ricotta , grated pecorino cheese , and aromatic herbs such as parsley and basil .
Paccheri (Italian:) is a type of pasta in the shape of a very large tube, originating from the Campania region of Italy. They are generally smooth, but there is also a ribbed version, paccheri millerighe. The name comes from Neapolitan paccharia, 'slaps', with a depreciative -ero to indicate something common. [2]
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 ]
In Piedmont it is called tajarin [1] and made of egg dough (pasta all'uovo). The dough also contains semolina , flour and salt . [ 2 ] [ 3 ] It is typically served with butter and truffles ( tajarin ai tartufi ) [ 4 ] or sugo d'arrosto , a sauce made from the drippings of roast meat . [ 5 ]
The traditional dish from Apulia is orecchiette alle cime di rapa, a dish of orecchiette and rapini, [2] also called turnip tops. Broccoli or cauliflower are also widely used as an alternative. Particularly around Capitanata and Salento , orecchiette are traditionally also dressed with tomato sauce ( al sugo ), sometimes with miniature ...
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 ...
Tripoline (Italian: [tripoˈliːne]) is a type of ribbon pasta, 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.
Fileja (pronounced [fɪˈlɛːja]) is a type of pasta typical from the province of Vibo Valentia, Calabria. [2] Made of durum wheat semolina and water, they are prepared by wrapping a sheet of pasta around a thin cane ( dinaciulu ), [ 2 ] creating a hollow tube approximately 20 cm in length.