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  2. Florentine (culinary term) - Wikipedia

    en.wikipedia.org/wiki/Florentine_(culinary_term)

    Florentine or à la Florentine is a term from classic French cuisine that refers to dishes that typically include a base of cooked spinach, a protein component and Mornay sauce. Chicken Florentine is the most popular version.

  3. 101 Classic, Simple and Easy Pasta Recipes That Are ... - AOL

    www.aol.com/lifestyle/101-classic-simple-easy...

    Get the recipe: Baked Egg Pasta Florentine. Pasta with Tomatoes, Sausage and Mushrooms. Ben Rayl. This is a very simple and very traditional Italian pasta dish. It doesn't have many ingredients ...

  4. Four-Cheese Pasta Florentine Recipe - AOL

    firefox-startpage.aol.com/food/recipes/four...

    Add the pasta to the boiling water and cook until al dente (tender but still a little firm to the bite), stirring frequently. To prevent pasta from sticking, add it slowly to plenty of boiling water and stir frequently while cooking. Adding oil to the cooking water is not recommended because some sauces may not cling to pasta coated with oil.

  5. Transport Yourself To Italy (& Beyond!) With These 95 Perfect ...

    www.aol.com/trip-italy-beyond-95-pasta-192200955...

    Pasta night deserves a special pasta. Making your own dough does take a bit of time, but the process itself isn't complicated. The dough is made from 3 basic ingredients and comes together in ...

  6. Four-Cheese Pasta Florentine Recipe - AOL

    www.aol.com/.../recipes/four-cheese-pasta-florentine

    HEAT oven to 375ºF. COOK pasta as directed on package, omitting salt. Meanwhile, cook spinach as directed on package; drain well. Place in large bowl. Add cream cheese; stir until melted. Stir in ...

  7. List of pasta - Wikipedia

    en.wikipedia.org/wiki/List_of_pasta

    A rolled pasta with filling; cooked roll is normally sliced, covered in sauce and broiled in the oven [155] "Stuffed roll" [155] Rotoli imbotito; strudel (Trentino-Alto Adige); pasta al sacco [155] Sacchettoni: Round, similar to fagottini, but also may use ravioli stuffing. A small square of pasta brought around the stuffing and twisted.

  8. Bistecca alla fiorentina - Wikipedia

    en.wikipedia.org/wiki/Bistecca_alla_fiorentina

    The area of the sirloin and the rib, from which the cut of meat derives. Bistecca alla fiorentina is obtained from the cut of the sirloin (the part corresponding to the lumbar vertebrae, the half of the back on the side of the tail) of a young steer or heifer of the Chianina breed: in the middle it has the T-shaped bone, that is, a T-bone steak, with the fillet on one side and the sirloin on ...

  9. Help! I Bought Too Much Spinach—Here’s The List Of Recipes ...

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    Get the Eggs Florentine recipe. PHOTO: BRYAN GARDNER; FOOD STYLING: BARRETT WASHBURNE. Creamy Spinach Soup. ... Summer Bowtie Pasta & Chicken Sausage Skillet Bake.