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Why I Love It: slow cooker recipe, ... You can swap lettuce for kale, endive or Swiss chard. Get the recipe. 40. ... Butter, lemon, smoked paprika, heavy cream and Parmesan cheese go a long, long ...
Swap out the kale for Swiss chard, spinach, collards, or your favorite leafy greens. Try a spicy Italian chicken sausage for more heat, or add some hot sauce at the end of cooking.
Issy Croker/One: Pot, Pan, Planet. Thanks to red wine vinegar and caraway seeds, this vibrant soup offers unexpected zing and an earthy edge (not to mention stunning color from the cabbage).
In Dalmatian urban cuisine, spices such as cinnamon and clove, Swiss chard (known as "blitva"), [7] dried plums, dried figs, apples and other fruit are sometimes added to meat stews. Slavonian čorbanac (Croatian: Čobanac is a traditional meat stew originating from Slavonia and Baranja, located in the eastern part of Croatia.
Limoncello – Italian lemon liqueur mainly produced in Southern Italy, especially in the region around the Gulf of Naples, the Sorrentine Peninsula and the coast of Amalfi and islands of Procida, Ischia and Capri. [10] Traditionally, it is made from the zest of Femminello St. Teresa lemons, also known as Sorrento lemons or Sfusato Lemons. [11 ...
The cuisine of the various Lombardy provinces have the following traits in common: prevalence of rice and stuffed pasta over dry pasta, both butter and olive oil for cooking, dishes cooked for a long time, as well as the widespread use of pork, milk and dairy products, and egg-based preparations, as well as the consumption of polenta, common to ...
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Piccata is an Italian dish of thin pan-fried flour-dredged meat in a sauce of lemon juice, butter, parsley, and often capers. [1] [2] In Italian cuisine piccata is prepared using veal (piccata di vitello al limone, lit. ' veal piccata with lemon '), [3] whereas in Italian-American cuisine