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12 ounces zucchini. 9 ounces pasta. 8 ounces caciocavallo or pecorino Romano cheese. Olive oil to fry the zucchini (the original recipe uses sunflower oil) Basil leaves, torn. Freshly ground salt ...
Spaghetti alla Nerano. Spaghetti alla Nerano is a pasta dish invented in the village of Nerano, on the Sorrento Peninsula, made with spaghetti, fried zucchinis, provolone del Monaco, extra virgin olive oil, black pepper, garlic, basil, and salt. [1] [2] [3]
Scialatelli is a recent innovation, compared to many other Italian pasta shapes. The Italian chef Enrico Cosentino devised the shape in the late 1960s [3] in his native Amalfi, while working in a local restaurant, [8] [unreliable source?] and it gained recognition in 1978, when he won the Entremétier prize in an international culinary contest.
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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. The preparation typically involves garlic, parsley, olive oil, and occasionally white ...
Anthony Mellino, chef and owner of a 3-Michelin-star restaurant in Italy comes to Palm Beach to refine menu at this local hot spot.
The butternut squash is roasted until browned and tender, then tossed with the noodles, pancetta and sage, plus pasta water and cheese, to form a comforting pasta dish. Don Angie's Lasagna ...