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Casoncelli
Casoncelli (; in Eastern Lombard) are a kind of stuffed pasta, typical of the culinary tradition of Lombardy, in the north-central part of Italy. Whatamieating.com Casoncellientry at whatamieating.com. Accessed on 2010-01-14. The shell typically consists of two sheets of pasta, about long, pressed together at the edges, like that of ravioli. Alternatively it is a disk folded in two and shaped like a sweet wrapper. Casoncelli in the style '' alla bergamasca'' are typically stuffed with a mixture of bread crumbs, egg, Parmesan, ground beef, salami or sausage. Variants of filling include spinach, raisins, amaretto biscuits, pear, and garlic; while the casoncelli '' alla bresciana'' are stuffed with a mixture of bread crumbs, Parmesan, garlic, parsley, nutmeg and broth. , recipe at cookaround.com (in Italia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine (, ) is a Mediterranean cuisine David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula and later spread around the world together with waves of Italian diaspora. Some of these foods were imported from other cultures. Significant changes occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet — the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated gastronomies worldwide. Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the regional gastronomies, different from each other, especially between the north, the centre and the south of Italy, which are in continuous exchange. Many dishes that were once regional have proliferated with variations throughout the country. Italian cuisine offers an abundance of t ... [...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), ''past ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mezzelune
Mezzelune (, ), also known as Schlutzkrapfen in South Tyrol, Tyrol, and neighbouring German-speaking regions and as crafuncins or cajincì in Ladin-speaking regions, are a semi-circular stuffed pasta, similar to ravioli or pierogi. The dough is usually made of white flour or buckwheat flour, durum semolina, mixed with eggs and olive oil. Typical fillings may include cheese (such as ricotta, quark, mozzarella, or Bitto), spinach, or mushrooms (such as porcini, chanterelles, or champignons). There are also recipes with potato, meat, red beet, or sauerkraut filling. The dish may be served with mushroom or pesto sauce, with salsiccia, with seafood, and/or with cherry tomatoes. File:Mezzelune di mare al pesto (2498933582).jpg, Mezzelune with seafood and pesto File:Schlipfkrapfen in Virgen in Osttirol.jpg, Buckwheat flour-based Schlipfkrapfen Similar dishes Similar types of pasta are known as casunziei in Dolomites area, casoncelli in Lombardy, and ''cjarsons'' in Friuli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to South Asia, Central Asia and northeastern Iran and has long been used as a seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egyptians and has been used as both a food flavoring and a traditional medicine. China produces 76% of the world's supply of garlic. Etymology The word ''garlic'' derives from Old English, ''garlēac'', meaning ''gar'' ( spear) and leek, as a 'spear-shaped leek'. Description ''Allium sativum'' is a perennial flowering plant growing from a bulb. It has a tall, erect flowering stem that grows up to . The leaf blade is flat, linear, solid, and approximately wide, with an acute apex. The plant may produce pink to purple flowers from July to September in the Northern Hemisphere. The b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Stuffed Dishes
This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings. Some dishes are not actually stuffed; the added ingredients are simply spread atop the base food, as one cannot truly stuff an oyster or a mussel or a pizza. Stuffed dishes * A-gei * Apam balik * Arancini * Arem-arem * Badrijani * Bakpia Pathok * Ballotine * Bánh bao * Bánh chưng * Bánh lá * Bánh tét * Bánh xèo * Barbajuan * Bhendi fry * Bichak * Blini * Bolani * Boliche * Börek * Botillo * Cachopo * Carimañola * Carpetbag steak * Chả giò * Chatti pathiri * Chaudin – a meat dish from southern Louisiana, it is a sausage-like variant made from ingredients such as spices, pork, rice and vegetables that are sewn up in a pig's stomach, which is then cooked. The dish is sometimes smoked. * Chebureki * Chicken Kiev * Chile relleno * Chiles en nogada * Cordon bleu * Crappit heid – a traditional Scots fish course, con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Won Ton
A wonton () is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun in transliteration from Cantonese () and wenden from Shanghainese (). There are many different styles of wonton served throughout China, though most foreigners are only familiar with Cantonese wontons because of the predominance of Cantonese restaurants overseas. Originating from China, wontons have also become popular in other East and Southeast Asian cuisines. History Yang Xiong (author), Yang Xiong from the western Han dynasty, Han Dynasty mentioned "bing wei zhi tun", which means wontons are a type of bread. The difference is that wontons have fillings inside and are eaten after being steamed or boiled. Ancient Chinese thought wonton were a sealed bun, lacking "qi qiao" ('seven orifices'). So it was called "Hundun, hun dun" (混沌), which means 'turbidity' or 'chaos'. Based on the Chinese method of making characters, the Radical (Ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gyoza
''Jiaozi'' (; ; pinyin: jiǎozi) are Chinese dumplings commonly eaten in China and other parts of East Asia. ''Jiaozi'' are folded to resemble Chinese sycee and have great cultural significance attached to them within China. ''Jiaozi'' are one of the major dishes eaten during the Chinese New Year throughout Northern China and eaten all year round in the northern provinces. Though considered part of Chinese cuisine, ''jiaozi'' are popular in other parts of East Asia and in the Western world, where a fried variety is sometimes called potstickers in North America and Chinese dumplings in the UK and Canada. The English-language term "potsticker" is a calque of the Mandarin word "guotie" (鍋貼). ''Potsticker'' was used by Buwei Yang Chao and her husband Yuen Ren Chao in the book '' How to Cook and Eat in Chinese'', which was first published in 1945. In northern China, however, "guotie" specifically refers to a type of pan-fried ''jiaozi'' with its ends left open rather than j ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pierogi
Pierogi are filled dumplings made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. They are often pan-fried before serving. Pierogi or their varieties are associated with the cuisines of Central, Eastern and Southeastern Europe. Dumplings most likely originated in Asia and came to Europe via trade in the Middle Ages. The widely-used English name pierogi was derived from Polish. In some parts of Eastern Europe they are known as varenyky''.'' Pierogi are also popular in modern-day American and Canadian cuisine, where they are sometimes known under different local names. Typical fillings include potato, cheese, quark, sauerkraut, ground meat, edible mushrooms, and/or fruits. Savory pierogi are often served with a topping of sour cream, fried onions, or both. Terminology The English word "pierogi" comes from Polish ' , which is the plural form of ' , a generic term for filled dumplings. It derives from Old East Slavic ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Casunziei
(also ''casonciei'', ''casanzes'', ''csanzöi'') is the name in Ladin for a kind of filled fresh pasta, consisting of a filling sealed between two layers of thin pasta dough, folded in a typical half-moon shape. They are commonly homemade and are typical of the culinary tradition of the Dolomites area, in the north-eastern part of Italy, especially the provinces of Belluno, Bolzano, and Trento. Casunzieidescription at prodottitipici.com (in Italian). Accessed on 2010-01-14. ''Atlante dei Prodotti tradizionali ed agroalimentari del Veneto''. Veneto regional government and Veneto Agricoltura. Cited by prodottitipici.com as their source. Casunzieipicture at the Belluno provincial government site. Accessed on 2010-01-14. The square shell, typically about 3.5 by 3.5 cm, consists of two sheets of pasta pressed together at the borders, like those of ravioli. The pre-cooked and finely ground filling varies from area to area and typically includes vegetables and ricotta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salvia Officinalis
''Salvia officinalis'', the common sage or just sage, is a perennial, evergreen subshrub, with woody stems, grayish leaves, and blue to purplish flowers. It is a member of the mint family Lamiaceae and native to the Mediterranean region, though it has been naturalized in many places throughout the world. It has a long history of medicinal and culinary use, and in modern times it has been used as an ornamental garden plant. The common name "sage" is also used for closely related species and cultivars. Names ''Salvia officinalis'' has numerous common names. Some of the best-known are sage, common sage, garden sage, golden sage, kitchen sage, true sage, culinary sage, Dalmatian sage, and broadleaf sage. Cultivated forms include purple sage and red sage. The specific epithet '' officinalis'' refers to plants with a well-established medicinal or culinary value. Taxonomy ''Salvia officinalis'' was described by Carl Linnaeus in 1753. It has been grown for centuries in the Old World ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Burro E Salvia
The domestic donkey is a hoofed mammal in the family Equidae, the same family as the horse. It derives from the African wild ass, ''Equus africanus'', and may be classified either as a subspecies thereof, ''Equus africanus asinus'', or as a separate species, ''Equus asinus''. It was domesticated in Africa some years ago, and has been used mainly as a working animal since that time. There are more than 40 million donkeys in the world, mostly in underdeveloped countries, where they are used principally as draught or pack animals. While working donkeys are often associated with those living at or below subsistence, small numbers of donkeys or asses are kept for breeding or as pets in developed countries. A male donkey is known as a ''jack'' or ''jackass'', a female is a ''jenny'' or ''jennet'', and an immature donkey of either sex is a ''foal''. Jacks are often mated with female horses (mares) to produce ''mules''; the less common hybrid of a male horse (stallion) and j ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes were commercialized beginning in the early 20th century. Broths have been used as a nutrition source for the sick in Great Britain since at least the early 1700s, such as for dysentery patients. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
