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Il cucchiaio d'argento (Italian: [il kukˈkjaːjo darˈdʒɛnto]), or The Silver Spoon in English, is a major Italian cookbook and kitchen reference work originally published in 1950 by the design and architecture magazine Domus. It contains about 2,000 recipes drawn from all over Italy, and has gone through eleven editions.
How To Make My Easy Italian Wedding Soup. For about 6 servings, you’ll need: 1 pound mild Italian ground sausage. 2 tablespoons olive oil, plus more for drizzling
Creamy, melted Brie creates a velvety sauce that fills in the ridges of fusilli pasta, ensuring the sauce clings to every bite, while Parmesan cheese adds nutty, savory depth.
The original recipes are the "red" variant (casunziei rossi) with beet, potato, and red Veronese turnips; and the "green" one (casunziei verdi) with spinach, the wild-growing erba cipollina in the filling. [4] Other variants have fillings of pumpkin or radishes. They are typically served with melted butter, poppy seeds, and Parmigiano-Reggiano ...
Although cheese is not included in most traditional recipes, grated Parmesan or pecorino can be added, similarly to pasta allo scarpariello. Some recipes recommend adding some of the water from cooking pasta to the olive oil to create a sauce, but other recipes recommend simply stirring the oil into the drained pasta.
Savoury gnudi. Gnudi (Italian:), also called malfatti, [1] are gnocchi-like dumplings made with ricotta cheese and semolina instead of potato flour. [2] [3] [4] The result is often a lighter, "pillowy" dish, unlike the often denser, chewier gnocchi. [5]
Spaghetti alle vongole (Italian: [spaˈɡetti alle ˈvoŋɡole]; lit. ' spaghetti with clams ') is a pasta dish consisting of spaghetti cooked with fresh clams, originating in the coastal regions of southern Italy, particularly the city of Naples, in Campania.
Piedmontese cuisine is the style of cooking in the Northern Italian region of Piedmont.Bordering France and Switzerland, Piedmontese cuisine is partly influenced by French cuisine; this is demonstrated in particular by the importance of appetizers, a set of courses that precede what is traditionally called a first course and aimed at whetting the appetite.