Search results
Results from the WOW.Com Content Network
Frittata is an egg-based Italian dish, similar to an omelette, crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses or vegetables. History [ edit ]
This creamy white version, made extra luxurious from a cheesy béchamel-type sauce called Mornay, is packed with chopped chicken, spinach, mushroom, and fresh herbs–and a few time-saving secrets...
In England, a stuffing is sometimes made of minced pork shoulder seasoned with various ingredients, such as sage, onion, bread, chestnuts, dried apricots, and dried cranberries. [5] The stuffing mixture may be cooked separately and served as a side dish. This may still be called stuffing or it may be called dressing. [16]
During the Byzantine era it was called mustopita (μουστόπιτα) or pastellos (πάστελλος). [2] Nowadays except from its standard name, moustalevria has alternative names that differ from place to place, e.g., it is also known as kefteria [ 3 ] in Crete , kourkouta [ 2 ] in Samos , palouzes [ 4 ] in Cyprus and mustopita [ 5 ] [ 6 ...
But the meal doesn’t stop there: Tucci’s table also includes a platter of sheep’s milk ricotta, a vibrant, traditional caprese salad, a spring mix salad with a simple lemon, garlic and olive ...
Plus, the frittata could feed a bunch, a bonus for the Italian-American family of six. Great for breakfast, brunch or dinner, it made many appearances on the Mauro family table when Jeff was ...
Algerian and Moroccan tagine dishes are slow-cooked stews, typically made with sliced meat, poultry or fish together with vegetables or fruit. [16] [17] [18] Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron.
Main Menu. News