Search results
Results From The WOW.Com Content Network
Katherine Gillen. Time Commitment: 50 minutes Why I Love It: one pot, crowd-pleaser, special occasion-worthy Serves: 4 to 6 For the uninitiated, orzo is a rice-like Italian pasta. Here, it takes ...
Feel free to serve them over a bed of spaghetti, vegetables, or as an appetizer. Get the recipe for Italian-Style Meatballs at Dinner at the Zoo. Dinner at the Zoo
The cooking styles are categorized in: pasta asciutta (or pastasciutta, in which the pasta is boiled and then dressed with a complementary sauce or condiment), pasta al forno (baked pasta, in which the pasta is incorporated into a dish, along with the sauce or condiment and subsequently baked), and pasta in brodo (pasta in broth, in which the ...
Cannelloni compared to other pasta Baked cannelloni Cannelloni. 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.
Cook the pasta according to package directions until al dente. Drain and set aside. Put the pot back over medium-high heat and add the cream and spinach. Bring to a boil, take off the heat and ...
Tortelloni is a type of stuffed pasta common in northern Italy, with a shape similar to tortellini, but larger and with a cheese-based filling.It is traditionally stuffed with ricotta, Parmesan, leafy herbs or vegetables such as parsley or spinach, egg and nutmeg.
In Umbrian cuisine the term strozzapreti or strangozzi means a long pasta with a square section made of water and flour. In the Roman cuisine the strozzapreti are spaghettoni pulled by hand. In the area of Viterbo, the stratto is a handmade pasta, typical of the town of Blera, seasoned with tartufi.
Top this dish with a little parmesan