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Preheat oven to 425 degrees. Combine eggplant, tomatoes, zucchini, onion, peppers, garlic, salt and oil in large roasting pan. Roast 35 minutes, or until vegetables are lightly browned and tender ...
Masahiro Makino/Getty Images. If you have fresh tomatoes on hand, you can toss them in your blender and cook the resulting purée on the stove with some flavorings (think: salt, pepper, garlic and ...
Campanelle (Italian: [kampaˈnɛlle]; Italian for 'bellflowers' [3] or 'little bells') is a type of pasta which is shaped like a cone with a ruffled edge, [4] or a bell-like flower.
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A rolled pasta with filling; cooked roll is normally sliced, covered in sauce and broiled in the oven [155] "Stuffed roll" [155] Rotoli imbotito; strudel (Trentino-Alto Adige); pasta al sacco [155] Sacchettoni: Round, similar to fagottini, but also may use ravioli stuffing. A small square of pasta brought around the stuffing and twisted.
Farinata – Chickpea pancake; Ganthiya – Indian snack food; Guasanas – a dish from Mexico consisting of chickpeas, water and salt. The chickpeas are steamed and shelled before serving. Hummus – Middle Eastern chickpea puree dish; Kadhi – Yogurt-based Dish from India; Karantika – Algerian street dish – Algerian chickpea flan
The cocule are ball-shaped dumplings made of potatoes, bread crumbs, eggs, pepper, parsley and pecorino cheese and baked with tomato sauce and cacioricotta cheese: Corzetti ai pinoli: Liguria: Corzetti fresh pasta, dressed with pesto or alternatively with a walnut or mushroom sauce (the latter called Tocco de funzi, in Genoese dialect)
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