Search results
Results From The WOW.Com Content Network
The amount of eggs used also vary, but the intended result is a creamy sauce from mild heating. [8] For vegetarians, there are also recipes that utilize mushrooms and vegetables instead of meat. [34] Some preparations have more sauce and therefore use tubular pasta, such as penne, which is better suited to holding sauce.
This page was last edited on 15 July 2009, at 04:40 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may ...
Kecap inggris (Worcestershire sauce) – fermented sauce made of anchovies and spices. Lengkare – savoury and sweet shrimp paste, similar to terasi . Mayones (mayonnaise) – thick cold condiment or dressing commonly used in sandwiches , salads or fritters , such as selat solo , bistik jawa and gorengan .
Clockwise from top left; some of the most popular Italian foods: Neapolitan pizza, carbonara, espresso, and gelato. Italian cuisine is a Mediterranean cuisine [1] consisting of the ingredients, recipes, and cooking techniques developed in Italy since Roman times, and later spread around the world together with waves of Italian diaspora.
Carbonara is a sauce, and in Rome we prepare it not only with spaghetti, but also with other types of pasta (specially pasta corta, as rigatoni). Besides, when in Rome people says "Facciamoci una carbonara" they don't mean certainly that they want to have a sexual intercourse with a female charcoal maker.
The name would have started as alla grisciana, then modified to alla gricia to fit the occupational theme of carbonara and carrettiera. [3] It should be also noticed that in Amatrice as late as the 1960s amatriciana sauce was prepared without tomato, therefore coinciding with gricia. [4] Due to this reason, gricia is also named "amatriciana ...
Main page; Contents; Current events; Random article; About Wikipedia; Contact us
Sauce allemande, which is a variant of velouté made with egg yolks, [7] is replaced by sauce tomate. [8] Another basic sauce mentioned in the Guide culinaire is sauce mayonnaise, which Escoffier wrote was a mother sauce akin to the espagnole and velouté due to its many derivative sauces. [8]