Search results
Results From The WOW.Com Content Network
Conchiglie (Italian: [koŋˈkiʎʎe]) are a type of pasta. They are usually sold in the plain durum wheat variety, and also in colored varieties which use natural pigments, such as tomato extract, squid ink or spinach extract. The shell shape of the pasta allows the sauce to adhere to it. A miniature variety called conchigliette is also available.
Cannelloni (Italian: [kannelˈloːni]; Italian for 'large reeds') are a cylindrical type of egg-based stuffed pasta generally served baked with a filling and covered by a sauce in Italian cuisine. [1] Popular stuffings include spinach and ricotta or minced beef. The shells are then typically covered with tomato sauce.
Passatelli are a pasta formed of bread crumbs, eggs, grated Parmesan cheese, and in some regions lemon, and nutmeg; it is typically cooked in chicken broth.Typically, it is found mainly in Romagna, Pesaro and Urbino province (northern Marche), Ancona province (central Marche) and other regions of Italy, such as Umbria.
DRAIN pasta. Mix cooking creme, basil and Parmesan in large bowl; stir in pasta. Spread half the meat sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of pasta mixture and remaining meat sauce. Sprinkle with mozzarella; cover with foil. Refrigerate up to 24 hours. HEAT oven to 375ºF.
For premium support please call: 800-290-4726 more ways to reach us
Dry capunti, a variety of cavatelli from Apulia A dish of cavatelli. Cavatelli (/ ˌ k æ v ə ˈ t ɛ l i / KAV-ə-TEL-ee, US: / ˌ k ɑː v-/ KAHV-, [1] [2] [3] Italian: [kavaˈtɛlli]; Italian for 'little hollows' [a]) are small pasta shells made from semolina or other flour dough, [4] [5] commonly cooked with garlic and broccoli or rapini broccoli rabe, or simply with tomato sauce.
Super-Italian highlights six flavorful, but healthy superfoods such as olives and olive oil, beans and legumes, cruciferous vegetables, small fish, vinegar and tomatoes.. The author told PEOPLE ...
Casoncelli (Italian: [kazonˈtʃɛlli]; Lombard: casonsèi, Lombard: [kazonˈsɛj], in Eastern Lombard) are a type of stuffed pasta typical of the culinary tradition of Lombardy, in the northcentral part of Italy. [1] The shell typically consists of two sheets of pasta, about 4 cm (1.6 in) long, pressed together at the edges, like that of ...