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In cooking, al dente (/ æ l ˈ d ɛ n t eɪ /, Italian: [al ˈdɛnte]; lit. ' to the tooth ' [1]) pasta or rice is cooked to be firm to the bite. [2] [3] [4] The term also extends to firmly-cooked vegetables. [5] In contemporary Italian cooking, it is considered to be the ideal consistency for pasta and involves a brief cooking time.
Penne is the plural form of the Italian penna (meaning ' feather ', but ' pen ' as well), deriving from Latin penna (meaning 'feather' or ' quill '), and is a cognate of the English word pen. When this format was created, it was intended to imitate the then-ubiquitous steel nib of fountain and dip pens. [1]
The phrase al dente literally translates from Italian to mean “to the tooth.”. It describes the texture of cooked pasta when it’s tender but firm and chewy when you bite into it. If your ...
the provola affumicata, a fior di latte with scent of oak wood smoke, light brown on the exterior, more yellowish inside. the bocconcini del cardinale, or burrielli, small mozzarellas, preserved in clay pots, flooded into cream or milk. the scamorze, white or smoked.
Cannelloni. Cannelloni (Italian: [kannelˈloːni]; Italian for 'large reeds') are a cylindrical type of egg-based stuffed pasta generally served baked with a filling and covered by a sauce in Italian cuisine. [1] Popular stuffings include spinach and ricotta or minced beef. The shells are then typically covered with tomato sauce.
In a medium lidded saucepan, combine the quinoa and water and bring to a boil. Cover, turn the heat to low and simmer for 15 minutes, until the quinoa is al dente. Uncover and remove from the heat.
After boiling the pasta until al dente, the chef incorporates pasta water with the butter to create a sauce that coats the fettuccine noodles once added to the bowl.
Tortellini is a type of stuffed pasta typical of the Italian cities of Bologna and Modena, in the Emilia-Romagna region. Traditionally it is stuffed with a mix of meat (pork loin, prosciutto, mortadella), Parmesan cheese, egg and nutmeg and served in capon broth (in brodo di cappone). [1]