|
Lazanki
Lazanki ( be, лазанкі, pl, łazanki, singular ''łazanka'', lt, skryliai) is a Belarusian, Lithuanian and Polish type of pasta. It consists of wheat, rye or buckwheat kneaded into dough which is rolled thin and cut into triangles or rectangles. These are boiled, drained, and eaten with melted pork fat, vegetable oil and often sour cream. In Poland, they are commonly mixed with fried cabbage or with soured cabbage and small pieces of sausage, meat and/or mushrooms. History Lazanki arrived in the Polish–Lithuanian Commonwealth in the mid-16th century when Bona Sforza, Italian wife of King Sigismund I the Old, brought high Italian cuisine to the country. Accordingly, the name ''łazanki''/''лазанкі'' is reminiscent of the Italian ''lasagne'', the name for a type of pasta in the shape of large, flat rectangles. Lazanki resembling mini versions of lasagne, their Polish and Belarusian names are correspondingly diminutive in form ("little lasagne"). Unlike most ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polish Cuisine
Polish cuisine ( pl, kuchnia polska) is a style of cooking and food preparation originating in or widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and it shares many similarities with other regional cuisines. Polish-styled cooking in other cultures is often referred to as ''à la polonaise''. Polish cuisine is rich in meat, especially pork, chicken and game, in addition to a wide range of vegetables, spices, mushrooms, and herbs. Polish Meals – Polish Food – Polish Cuisine . Retrieved 6 June 2011. It is also characteristic in its use of various kinds of , c ... [...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] |
Hilopites
Hilopites or hylopites (, ) are a traditional Greek pasta made from flour, eggs, milk, and salt. They take the form of small squares or, in some regions, long thin strips (usually called by different names) similar to Italian fettuccine. The pasta is traditionally made by rolling the dough out in to a thin sheet, dusting with flour, and slicing twice: first into thin fettuccine like strips, then again into small squares. While commercially produced hilopites are generally around traditional homemade hilopites are often made much larger. Other regional names for this pasta include () in some regions of Peloponnisos and () in Cyprus. Some common dishes made with hilopites are chicken noodle soups, baked chicken with red sauce, or simple boiled pasta dish with oil and cheese. See also * Flomaria * Crozets de Savoie * Lazanki * List of pasta There are many different varieties of pasta. They are usually sorted by size, being long (''pasta lunga''), short (''pasta corta'') ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crozets De Savoie
Crozets de Savoie are small, square-shaped, flat pasta originally made in the Savoie region in southeast France. Crozets were made traditionally at home by housewives using buckwheat or wheat, or sometimes both. This pasta is used mainly to prepare two regional dishes, the croziflette (a variant of tartiflette) and crozets with diots. History The name Crozet would have been modeled on the term ''croseti'' which designates a form of Italian pasta. See also * Hilopites * Lazanki * List of buckwheat dishes * List of pasta * 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 d ... References {{reflist Cuisine of Auvergne-Rhône-Alpes Buckwheat dishes ... [...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] |
Mushrooms
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" i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Pasta
There are many different varieties of pasta. They are usually sorted by size, being long (''pasta lunga''), short (''pasta corta''), stuffed (''ripiena''), cooked in broth (''pastina''), stretched (''strascinati'') or in dumpling-like form (''gnocchi/gnocchetti''). Yet, due to the variety of shapes and regional variants, "one man's ''gnocchetto'' can be another's ''strascinato''". Some pasta varieties are uniquely regional and not widely known; many types have different names based on region or language. For example, the cut rotelle is also called ''ruote'' in Italy and ''wagon wheels'' in the United States. Manufacturers and cooks often invent new shapes of pasta, or may rename pre-existing shapes for marketing reasons. Italian pasta names often end with the masculine plural diminutive suffixes ''-ini'', ''-elli'', ''-illi'', ''-etti'' or the feminine plurals ''-ine'', ''-elle'' etc., all conveying the sense of "little"; or with the augmentative suffixes ''-oni'', ''-one'', me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Buckwheat Dishes
This is a list of buckwheat dishes, consisting of dishes that use buckwheat as a main ingredient. Buckwheat is a plant cultivated for its grain-like seeds and as a cover crop. A related and more bitter species, ''Fagopyrum tataricum'', a domesticated food plant common in Asia, but not as common in Europe or North America, is also referred to as buckwheat. Buckwheat dishes * Ajdovi žganci – translates to English as "buckwheat spoonbread". It is a national Slovene dish. * ''Broeder'' – a traditional Dutch dish: a batter with buckwheat flour, yeast, and other ingredients is boiled in a cotton bag. * Buckwheat pancake :* '' Blini'' – an Eastern European pancake made with buckwheat flour :* '' Kaletez'' – a Breton pancake made with buckwheat flour :* '' Memil-buchimgae'' – a Korean pancake made with buckwheat flour :* '' Ploye'' – a pancake made of buckwheat flour, wheat flour, baking powder and water popular in Northeastern Canada and the United States * Crêpe br ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Diminutive
A diminutive is a root word that has been modified to convey a slighter degree of its root meaning, either to convey the smallness of the object or quality named, or to convey a sense of intimacy or endearment. A ( abbreviated ) is a word-formation device used to express such meanings. In many languages, such forms can be translated as "little" and diminutives can also be formed as multi-word constructions such as " Tiny Tim". Diminutives are often employed as nicknames and pet names when speaking to small children and when expressing extreme tenderness and intimacy to an adult. The opposite of the diminutive form is the augmentative. Beyond the ''diminutive form'' of a single word, a ''diminutive'' can be a multi-word name, such as "Tiny Tim" or "Little Dorrit". In many languages, formation of diminutives by adding suffixes is a productive part of the language. For example, in Spanish can be a nickname for someone who is overweight, and by adding an suffix, it becomes wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sigismund I The Old
Sigismund I the Old ( pl, Zygmunt I Stary, lt, Žygimantas II Senasis; 1 January 1467 – 1 April 1548) was King of Poland and Grand Duke of Lithuania from 1506 until his death in 1548. Sigismund I was a member of the Jagiellonian dynasty, the son of Casimir IV and younger brother of Kings John I Albert and Alexander I Jagiellon. He was nicknamed "the Old" in later historiography to distinguish him from his son and successor, Sigismund II Augustus. Sigismund was born in the town of Kozienice in 1467 as the fifth son of Casimir IV and his wife Elizabeth of Austria. He was one of thirteen children and was not expected to assume the throne after his father. Sigismund's eldest brother and rightful heir Vladislaus II instead became the King of Bohemia, Hungary and Croatia as the successor to George of Poděbrady in Bohemia and then to Matthias Corvinus in Hungary, thus temporarily uniting these kingdoms. When Casimir died, the Polish-Lithuanian realm was divided between the rem ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bona Sforza
Bona Sforza d'Aragona (2 February 1494 – 19 November 1557) was Queen of Poland and Grand Duchess of Lithuania as the second wife of Sigismund I the Old, and Duchess of Bari and Rossano by her own right. She was a surviving member of the powerful House of Sforza, which had ruled the Duchy of Milan since 1447. Smart, energetic and ambitious, Bona became heavily involved in the political and cultural life of Poland–Lithuania. To increase state revenue during the Chicken Rebellion, she implemented various economic and agricultural reforms, including the far-reaching Wallach Reform in the Grand Duchy of Lithuania. In foreign policy, she was allied with the Ottoman Empire and sometimes opposed the Habsburgs. Her descendants became beneficiaries of the Neapolitan sums, a loan she gave to Philip II of Spain which was never completely paid. Childhood Bona was born on 2 February 1494, in Vigevano, Milan, as the third of the four children of Gian Galeazzo Sforza, lega ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.JPG "Click for more on -> Mushrooms")
