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Timballo is an Italian baked dish consisting of pasta, rice or potatoes, with one or more other ingredients (cheese, meat, fish, vegetables, or fruit) included. [1] [2] Variations include the mushroom and shrimp sauce timballo Alberoni, named after Giulio Alberoni, and the veal and tomato sauce timballo pattadese.
The region is known for pasta made from durum wheat and traditional pasta dishes featuring orecchiette-style pasta, often served with tomato sauce, potatoes, mussels or broccoli rabe. Pasta with cherry tomatoes and arugula is also popular. [132]
Variations of the dish supplement the simple recipe with flavour additives, such as semolina flour, [10] cheese, [11] breadcrumbs, [12] cornmeal [13] or similar ingredients, [14] [15] [16] and possibly including herbs, vegetables, and other ingredients.
This particular dinner recipe is inspired by a classic Southern Italian preparation for baccala, featuring a hearty tomato sauce filled with olives, capers, and potatoes, called baccalà alla ...
You only *think* you don’t like mushrooms. Trust me when I say this drool-worthy dinner will convert you for good. Use a dry, crisp white wine for the sauce, like pinot grigio or sauvignon blanc.
Potatoes mashed with vegetables and sausage or other stewed meats. Steak frites: France and Belgium: Pan-fried steak paired with deep-fried potatoes (French fries). Stegt flæsk: Denmark: Fried bacon served with potatoes and a parsley sauce (med persillesovs). Stoemp: Belgium: A Brussels variant of the stamppot dish in the cuisine of Belgium ...
Mazzaro’s has everything you could want when you come to an Italian deli, from a big bakery and cheese section to sandwiches and Italian wine. Check, check, check, check. Check, check, check, check.
The pieces of abbacchio should be browned in lard and then cooked for about 45 minutes with garlic, sage and rosemary, and doused with salted anchovy paste crushed and cooked in the meat sauce. [11] This recipe, typical of Roman cuisine, is prepared throughout Italy. [12] It is consumed throughout central Italy as an Easter and Christmas dish.