Search results
Results From The WOW.Com Content Network
Coniglio alla sanremese [1] (Intemelio: conîo â sanremasca) [2] is an Italian recipe based on rabbit, cooked and served with a sauce enriched with olives, walnuts and herbs. It is a traditional dish of Ligurian cuisine , originating in the town of Sanremo ; variations of the recipe, under the name coniglio alla ligure , are spread all over ...
Cucina e vini della Liguria. Edizioni Mursia. Giuseppe Gavotti. Cucina e vini in Liguria. Editore Sabelli. Pierina Giauna Piagentini. Odore di focolare: i sapori della cucina tradizionale ligure: in 165 ricette della cucina tradizionale ligure in lingua italiana e dialetto ventimigliese. Pinerolo: Alzani. 2003. ISBN 8881701898. Paolo Lingua.
A similar but much less elaborate dish is called capponata in Liguria (Ligurian: cappunadda), capponata in Sardinia, and caponata estiva or caponata di pesce in Campania. It is a salad of tomatoes, cucumbers, peppers, lettuce, hard-boiled eggs, bottarga, and dried tuna dressed with olive oil. [1]
Lidia Bastianich comes from a family of cooks. She learned how to cook from her grandmother and mother, and today she shares her passion for Italian food with millions of people, through her many ...
Farinata (Italian: [fariˈnaːta]), socca (Occitan:), farinata di ceci, torta di ceci, fainé, fainá, cecìna or cade is a type of thin, unleavened pancake or crêpe made from chickpea flour. Farinata is a typical preparation of the northwest Mediterranean coast; in Liguria it is named farinata, in Nice socca and in Toulon cade.
Keep the chicken moving. Luke's advice: Shake the chicken so the butter browns but doesn't burn."This way you get the chicken crispier without burning the butter." Add the herbs at the end. Let ...
5. Which Wich. Which Wich has a few good things going for it, but an equal amount of things dragging it down. The bread is good, but it often doesn’t manage to hold everything inside of it.
[2] [3] It later became a staple as Italian restaurants proliferated in San Francisco. The name is also said to derive from ciuppin (also spelled ciupin) which is the name of a classic soup from the Italian region Liguria, similar in flavor to cioppino but with less tomato and using Mediterranean seafood cooked to the point that it falls apart. [4]