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1. In a large, deep skillet, heat the olive oil. Add the chopped onion and minced garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes.
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In a medium skillet, cook the bacon over moderate heat, stirring, until browned and crisp, about 7 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.
Make the sauce: Melt 2 tablespoons butter in the empty pasta pot over medium-high heat. Add the onion and cook, stirring, until softened and starting to brown, about 3 minutes.
The typical dish of holidays is orecchiette with rabbit ragù. Cavatelli, strascinati (strascinate in the vernacular of Bari) and cencioni are made like orecchiette, without the final step of forming a concave shape. Strascinati and cencioni are typically larger than orecchiette. In China, a similar type of pasta is called 猫耳朵 (māo ěr ...
It is a traditional recipe in the Molise and Piedmont regions of Italy. In Piedmont it is called tajarin [1] and made of egg dough (pasta all'uovo). The dough also contains semolina, flour and salt. [2] [3] It is typically served with butter and truffles (tajarin ai tartufi) [4] or sugo d'arrosto, a sauce made from the drippings of roast meat. [5]
Made with bow tie pasta (the most underused shape, in my opinion), plus leeks, asparagus, green peas, and cherry tomatoes, it’s just the kind of light, vegetable-filled dish I crave in the ...
Orecchiette alla materana is a pasta dish typical of the comune (municipality) of Matera, Basilicata. It is made with fresh orecchiette pasta, tomatoes, lamb, mozzarella, pecorino cheese, extra virgin olive oil, and salt. [1]