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Brodetto alla vastese, from Vasto, Abruzzo, Italy. Brudet or brodet is a fish stew made in the Croatian regions of Dalmatia, [1] Kvarner, and Istria, as well as along the coast of Montenegro.
Ancient Abruzzo sauce: it is a sauce made with parsley, basil, sage, celery, rosemary, carrots and salt; it is used as a condiment for meats, roasts, sauces and soups. Orange appetizer: they are slices of oranges with anchovy fillets, extra-virgin olive oil and salt.
In terms of common ingredients, cuisine in Abruzzo often includes: Lamb and mutton, primarily in the mountains. [126] Sheep's milk (or ricotta) is an important source of Abruzzese cheese, and lamb intestines are used as sausage casing or for stuffed meat rolls. [126] [127] Mountain goat meat is also common in Abruzzo.
😋😋 SIGN UP to get delicious recipes, handy kitchen hacks & more in our daily Pop Kitchen newsletter 🍳 🍔 How to Make Ina Garten’s Ultimate Beef Stew Preheat the oven to 300°.
How To Make My Easy Italian Wedding Soup. For about 6 servings, you’ll need: 1 pound mild Italian ground sausage. 2 tablespoons olive oil, plus more for drizzling
Hot Toddy. Not for the kids of course, but a hot toddy can be so soothing to sip. All you need is hot water, lemon, honey, and a splash of bourbon or whiskey.
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
Ciambotta or giambotta is a summer vegetable stew of southern Italian cuisine.The dish has different regional spellings; [1] [2] it is known as ciambotta or ciambrotta in Calabria and elsewhere, [2] [3] ciammotta in Basilicata [3] and Calabria, [2] cianfotta or ciambotta in Campania [3] [2] and Lazio, [3] and ciabotta in Abruzzo.