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Baked Ziti
Baked ziti is a popular casserole with ziti pasta and a Neapolitan-style tomato-based sauce characteristic of Italian-American cuisine. It is a form of '' pasta al forno''. Typically, the pasta is first boiled separately until it is nearly, but not completely, done. The almost-cooked pasta is added to a tomato-based sauce. The tomato-coated pasta is then combined with cheese, typically a mixture of ricotta, mozzarella, and parmesan. Other ingredients can be added with the cheese, such as ground meat, sausage, mushrooms, peppers, and onions. The combined ingredients are placed in a baking dish, covered with mozzarella cheese, baked in the oven and served hot. If unavailable, ziti can be substituted with other tubular pastas such as penne or rigatoni. See also * Lasagne * List of casserole dishes * List of pasta dishes * Pastitsio Pastitsio ( el, παστίτσιο, ''pastítsio'') is a Greek baked pasta dish with ground meat and béchamel sauce, with variations of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Casserole
A casserole (French: diminutive of , from Provençal 'pan') is a normally large deep pan or bowl a casserole is anything in a casserole pan. Hot or cold History Baked dishes have existed for thousands of years. Early casserole recipes consisted of rice that was pounded, pressed, and filled with a savoury mixture of meats such as chicken or sweetbread. Some time around the 1870s this sense of casserole seems to have taken its current sense. Cooking in earthenware containers has always been common in most cultures, but the idea of casserole cooking as a one-dish meal became popular in the United States in the twentieth century, especially in the 1950s when new forms of lightweight metal and glass cookware appeared on the market. By the 1970s casseroles took on a less-than-sophisticated image. American-style casserole In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mushroom
A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. ''Toadstool'' generally denotes one poisonous to humans. The standard for the name "mushroom" is the cultivated white button mushroom, ''Agaricus bisporus''; hence the word "mushroom" is most often applied to those fungi ( Basidiomycota, Agaricomycetes) that have a stem ( stipe), a cap ( pileus), and gills (lamellae, sing. lamella) on the underside of the cap. "Mushroom" also describes a variety of other gilled fungi, with or without stems, therefore the term is used to describe the fleshy fruiting bodies of some Ascomycota. These gills produce microscopic spores that help the fungus spread across the ground or its occupant surface. Forms deviating from the standard morphology usually have more specific names, such as " bolete", " puffball", " stinkhorn", and " morel", and gilled mushrooms themselves are often called " agarics" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Penne Alla Vodka
Penne alla vodka is a pasta dish made with vodka and penne pasta, usually made with heavy cream, crushed tomatoes, onions, and sometimes sausage, pancetta or peas. The recipe became very popular in Italy and in the United States around the 1980s, when it was offered to discotheque customers. The recipe thus became an icon of the fashionable cuisine of the time, which preferred the use of cream in first courses. Penne alla vodka remains popular in Italian-American cuisine. Origins The exact origins of penne alla vodka are unclear. The first use of vodka in a pasta dish is attested to in 1974, when the Italian actor Ugo Tognazzi published the cookbook ''L'Abbuffone'' (means "the bouffe-men", named after Tognazzi's movie ''La Grande Bouffe''), which included his recipe of ''pasta all'infuriata'' ('furious pasta'), described as a sort of '' pasta all'arrabbiata'', made with ½ kg of penne, ½ kg of fresh peeled tomatoes, a shot of vodka, chili pepper, oil, garlic, and bay leaves. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastitsio
Pastitsio ( el, παστίτσιο, ''pastítsio'') is a Greek baked pasta dish with ground meat and béchamel sauce, with variations of the dish found in other countries of the Mediterranean Sea. Name and origin Pastitsio takes its name from the Italian ''pasticcio'', a large family of baked savory pies that may be based on meat, fish, or pasta, with many documented recipes from the early 16th century, and continuing to modern times. Italian versions include a pastry crust; some include béchamel. The word ''pasticcio'' is attested by the 16th century as "any manner of pastie or pye" and comes from the vulgar Latin word ''pastīcium'' derived from ''pasta'', and means "pie", and has developed the figurative meanings of "a mess", "a tough situation", or a ''pastiche''. In Egypt, it is called macarona béchamel ( arz, مكرونة بشاميل ). In the Albanian-speaking regions of the Balkans, the dish is called ''pastiçe'', deriving from ''pasticcio''. It is, however, often ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Pasta Dishes
Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta dishes. Pasta is typically a noodle traditionally made from an unleavened dough of durum wheat flour mixed with water and formed into sheets and cut, or extruded into various shapes, then cooked and served in a number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water. Each traditional pasta dish is defined by a specific kind of pasta, a specific cooking style, and a specific sauce or condiment. There are large number of evolutions and variants of the traditional dishes. Pasta is also often used as a complementary ingredient in some soups, but these are not considered "pasta dishes" (except for the category ''pasta in brodo'' or 'pasta in broth'). The various kinds of pasta are categorized as: ''pasta secca'' (dried pasta), ''pasta fresca'' (fresh pasta) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Casserole Dishes
This is a list of notable casserole dishes. A casserole, probably from the archaic French word ''casse'' meaning a small saucepan, is a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. Casserole dishes * * * * – a popular way of cooking salted cod (bacalhau) in Portugal * * * * – named after the place of its invention, the Divan Parisiennne Restaurant in the New York Chatham Hotel * * * - Rice baked with béchamel sauce. It is a Japanese Western dish similar to gratin. * * * * * * * ** ** (''potatoes gratiné'') * * – typically contains a starch, a meat or other protein, and a canned or frozen vegetable, mixed with canned soup * – a Finnish food traditionally eaten at Christmas * * * * * * * * – made from groats and farmer cheese * * * * * * * * * * * * * * – somet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lasagne
Lasagna (, also , also known as lasagne, ) is a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagna alternating with fillings such as ragù (ground meats and tomato sauce), vegetables, cheeses (which may include ricotta, mozzarella, and parmesan), and seasonings and spices. The dish may be topped with grated cheese, which becomes melted after baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting baked pasta is cut into single-serving square portions. Origins and history Lasagna originated in Italy during the Middle Ages. The oldest transcribed text about lasagna appears in 1282 in the ''Memoriali Bolognesi'' ("Bolognesi Memorials"), in which lasagna was mentioned in a poem transcribed by a Bolognese notary; while the first recorded recipe was set down in the early 14th-century ''Liber de Coquina'' (''The Book ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rigatoni
Rigatoni () are a form of tube-shaped pasta of varying lengths and diameters originating in Italy. They are larger than penne and ziti, and sometimes slightly curved. If so, they are not as curved as elbow macaroni. Rigatoni characteristically have ridges down their length, sometimes spiraling around the tube, and unlike penne, rigatoni's ends are cut square (perpendicular) to the tube walls instead of diagonally. The word ''rigatoni'' comes from the Italian word ''rigato'' (''rigatone'' being the augmentative and ''rigatoni'' the plural form), which means " ridged" or "lined", and is associated with the cuisine of southern and central Italy. Rigatoncini are a smaller version, close to the size of penne. Their name takes on the diminutive suffix ''-ino'' (pluralized ''-ini'') denoting their relative size. Rigatoni is a particular favorite pasta shape in the south of Italy, especially in Sicily. Its eponymous ridges make better adhesive surfaces for sauces and grated cheese than ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Penne
Penne () is an Extrusion, extruded type of pasta with cylinder (geometry), cylinder-shaped pieces, their ends cut at an angle. ''Penne'' is the plural form of the Italian ''penna'' (meaning ''feather'' but ''pen'' as well), deriving from Latin ''penna'' (meaning "feather" or "quill"), and is a cognate of the English word ''pen''. When this format was created, it was intended to imitate the then-ubiquitous steel nib (pen), nib of fountain pen, fountain and dip pen, dip pens. Origins ''Penne'' is one of the few List of pasta, pasta shapes with a certain date of birth: in 1865, Giovanni Battista Capurro, a pasta maker from San Martino d'Albaro (Genoa), obtained a patent for a diagonal cutting machine. His invention cut the fresh pasta into a pen shape without crushing it, in a size varying between ''mezze penne'' (half pens) and ''penne'' (pens). Description and variations In Italy, ''penne'' are produced in two main variants: ''penne lisce'' (smooth) and ''penne rigate'' (furro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2010. Its close relatives include garlic, scallion, leek, and chive. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (''Allium fistulosum''), the tree onion (''A.'' × ''proliferum''), and the Canada onion (''Allium canadense''). The name '' wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bell Pepper
The bell pepper (also known as paprika, sweet pepper, pepper, or capsicum ) is the fruit of plants in the Grossum Group of the species ''Capsicum annuum''. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, white, chocolate, candy cane striped, and purple. Bell peppers are sometimes grouped with less pungent chili varieties as "sweet peppers". While they are fruits—botanically classified as berries—they are commonly used as a vegetable ingredient or side dish. Other varieties of the genus ''Capsicum'' are categorized as ''chili peppers'' when they are cultivated for their pungency, including some varieties of ''Capsicum annuum''. Peppers are native to Mexico, Central America, and northern South America. Pepper seeds were imported to Spain in 1493 and then spread through Europe and Asia. The mild bell pepper cultivar was developed in the 1920s, in Szeged, Hungary. Preferred growing conditions for bell peppers include warm, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sausage
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. When used as an adjective, the word ''sausage'' can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as "a sausage", the product is usually cylindrical and encased in a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed. Sausage-making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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