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Mortadella Bologna PGI from Italy Mortadella with pistachios from Italy. Mortadella (Italian: [mortaˈdɛlla]) [1] is a large salume made of finely hashed or ground cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig) from which the world renowned affordable comfort food ingredient Bologna sausage is derived from.
Sagne e fagioli (fasciule): pasta made with water, salt and flour, with a characteristic strip shape, accompanied by a tomato sauce and very moist beans. Ceppe : homemade pasta. It is formed from egg-free dough, and has the characteristic shape obtained by passing a strip of dough about 3-4 centimeters long and 1 centimeter wide around a log.
One of my favorite pasta recipes is Gordon Ramsay's tagliatelle with sausage-meat Bolognese. The recipe requires just a few ingredients and takes only 15 minutes to make.
The Italian sausage was initially known as lucanica, [3] a rustic pork sausage in ancient Roman cuisine, with the first evidence dating back to the 1st century BC, when the Roman historian Marcus Terentius Varro described stuffing spiced and salted meat into pig intestines, as follows: "They call lucanica a minced meat stuffed into a casing, because our soldiers learned how to prepare it."
Great on charcuterie boards and in ciabatta sandwiches, this Italian-style salami is thick, rich, and really salty. A small serving of 1.1 ounces packs in 550 milligrams of sodium—that's 24% of ...
Bologna sausage, informally baloney (/ b ə ˈ l oʊ n i / bə-LOH-nee), [1] is a sausage derived from the salume mortadella, a similar-looking, finely ground pork sausage, originating from the Italian city of Bologna (IPA: [boˈloɲɲa] ⓘ).
This is an accepted version of this page This is the latest accepted revision, reviewed on 17 December 2024. American variety of spicy salami Pepperoni Pepperoni topping a pizza, ready for the oven Place of origin United States Main ingredients Pork and beef Ingredients generally used Spices Food energy (per 100 g serving) 460 kcal (1926 kJ) Nutritional value (per 100 g serving) Protein 23 g ...
Make the sauce: Reserve 3 cups of the squished tomatoes, and puree the rest in a food processor. Pour the oil into an 8- to 9-quart dutch oven or other pot large enough to hold the mussels in no ...