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Zucchini may be stuffed with meat or with other fruits such as tomatoes or bell peppers in a dish called courgette farcie (stuffed zucchini). In Greece, zucchini is usually fried, stewed or boiled with other fruits (often green chili peppers and eggplants). It is served as an hors d'œuvre or as a main dish, especially during fasting seasons.
Sausage: salsicce and cervellatine, with not finely hand-cut meat (a ponta 'e curtiello) Pork liver, rounded in a net of pork's fat and a bay leaf; Trippa (lit. ' tripe ') and other more humble cuts of pork or beef, like the typical 'o pere e 'o musso (pork's foot and cow's nose), and the zuppa di soffritto, a spicy soup with tomato and hot ...
Growing marrow Flower of marrow. A marrow is the mature fruit of certain Cucurbita pepo cultivars used as a vegetable. The immature fruit of the same or similar cultivars is called courgette (in Britain, Iran, Ireland, France, the Netherlands, Singapore, Malaysia and New Zealand) or zucchini (in North America, Japan, Australia, the Czech Republic, Italy, Germany and Austria). [1]
Chicken Tortilla Soup. You'll need rotisserie chicken, jalapeños, chili powder, diced tomatoes and a handful of other pantry ingredients to make this delicious savory soup.
Stuffed squash, courgette, marrow, mahshi, or zucchini is a dish common in Egypt, the Balkans and the Ottoman cuisine, a kind of dolma. It consists of various kinds of squash or zucchini stuffed with rice and sometimes meat and cooked on the stovetop or in the oven. The meat version is served hot, as a main course.
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Meat soup made with lamb and vegetables Joumou: Haiti: Chunky Mildly spicy squash soup made with pieces of beef, potato, plantains and vegetables such as parsley, carrots, green cabbage, celery and onions. It is eaten every first of January in honor of Haitian independence in 1804. Kadyos, baboy, kag langka: Philippines: Pork
[186] [187] The primo (first course) is usually a filling dish, such as risotto or pasta, with sauces made from meat, vegetables or seafood. [188] Whole pieces of meat such as sausages, meatballs, and poultry are eaten in the secondo (second course). [189] Italian cuisine has some single-course meals (Italian: piatto unico) combining starches ...