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Add the garlic and anchovy paste and cook over high heat, stirring, until fragrant, 1 minute. Add the spinach, season with salt and stir just until coated, about 10 seconds. Light a grill or ...
1. In a large skillet, heat 1 tablespoon of the olive oil. Add the sausage and cook over high heat, breaking up the meat with a spoon, until browned, about 5 minutes. Add the fennel and cook, stirring occasionally, until softened and lightly browned, about 8 minutes longer. Cover and keep warm. 2.
The Italian sausage was initially known as lucanica, [3] a rustic pork sausage in ancient Roman cuisine, with the first evidence dating back to the 1st century BC, when the Roman historian Marcus Terentius Varro described stuffing spiced and salted meat into pig intestines, as follows: "They call lucanica a minced meat stuffed into a casing, because our soldiers learned how to prepare it."
[8] [9] Italian cuisine offers an abundance of taste, and is one of the most popular and copied around the world. [10] The most popular dishes and recipes, over the centuries, have often been created by ordinary people more so than by chefs, which is why many Italian recipes are suitable for home and daily cooking, respecting regional ...
A dish of dry agnolotti pavesi, a type of stuffed pasta, with a Pavese stew-based sauce. Due to the great territorial and historical variety of Lombardy, it is very difficult to identify a unified Lombard cuisine: it makes more sense to identify a continuum of provincial cuisines having similar elements throughout the region.
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Suckling pig, chicken, and fish are often stuffed with rosemary or fennel fronds and garlic before being roasted or placed on the spit. [159] Ascoli, Marche's southernmost province, is well known for olive all'ascolana (stoned olives stuffed with several minced meats, egg, and Parmesan cheese, then fried). [160]