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Capra e fagioli (lit. ' goat and beans ') or stufato di capra e fagioli (lit. ' goat and bean stew ') is a typical dish of the hinterland of Imperia. Capra e fagioli is a stew made from goat meat (preferably shoulder meat), cooked over a long period over a low heat with aromas, vegetables (onions, carrots, celery), white wine and, in the last part of cooking, white beans.
Heugyeomso-tang – a Korean black goat stew; Spanish goat meat hotpot; Hyderabadi biryani [12] [13] Mutton Karahi; Isi ewu – a traditional Igbo dish that is made with a goat's head. [14] Italian capretto; Kabsa – Arabian rice dish; Kaldereta – Filipino goat meat stew [15]
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
Goat Cheese-Stuffed Rolls. ... Literally translated to “off the bone”, osso buco is a traditional northern Italian stew that celebrates the impossible tenderness of crosscut veal shank. It’s ...
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Italian, Greek, Serbian, and Portuguese cuisines are also known for serving roast goat in celebration of Easter (in Italian cuisines, goat is used in spaghetti bolognese and lasagna as an alternative for lamb or beef), with the North of Portugal serving it as well on Christmas Day; [11] goat dishes are also an Easter staple in the alpine ...
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Panzanella, Italian salad of soaked stale bread, onions and tomatoes; Polenta, a porridge made with the corn left to Italian farmers so that land holders could sell all the wheat crops, still a popular food; Pumpernickel, a traditional dark rye bread of Germany, made with a long, slow (16–24 hours) steam-baking process, and a sour culture