Résultats pour “pâtes”
45 résultats trouvés sur Food Glory
Recettes
30
Älplermagronen
Älplermagronen is a Swiss main course centred on älplermagronen.
Koshari
Koshari layers rice, lentils, pasta and chickpeas with tomato sauce, vinegar-garlic dressing and crisp onions.
Maultaschen in Brühe
Maultaschen are Swabian pasta parcels filled with meat, spinach and bread, served in clear broth.
Istrian Fuži with Truffle Sauce
Hand-shaped Istrian pasta coated in a fragrant local truffle sauce.
Tuna Mornay
Tuna and pasta or rice baked in creamy cheese sauce beneath a golden crumb.
Krautfleckerl
Small pasta squares tossed with slowly caramelised cabbage, onion and caraway.
Carinthian Kasnudeln
Carinthian pasta pockets filled with potato, curd cheese and mint, sealed with a decorative crimp.
Sorrentinos de Jamón y Queso
Large round filled pasta parcels packed with ham and cheese and served with sauce.
Tallarines con Tuco
Fresh or dried noodles coated in a long-simmered tomato and meat sauce.
Escudella i Carn d’Olla
Escudella i Carn d’Olla is a distinctive Spanish recipe known for Catalonia's festive broth, pasta, vegetables, chickpeas and mixed boiled meats.
Pastitsio
Pastitsio is a distinctive Greek recipe known for baked pasta layered with spiced minced meat and béchamel.
Stifado
Stifado is a distinctive Greek recipe known for a slow stew of meat, small onions, tomato, wine and warm spices.
Youvetsi
Youvetsi is a distinctive Greek recipe known for slow-cooked meat and orzo baked in a tomato-rich sauce.
Kokkinisto
Kokkinisto is a distinctive Greek recipe known for meat braised until tender in a cinnamon-scented red tomato sauce.
Makaronia me Kima
Makaronia me Kima is a distinctive Greek recipe known for pasta topped with a tomato-rich minced meat sauce and grated cheese.
Lasagne alla Bolognese
Bologna and Emilia-Romagna. It is famous because each layer performs a different job: pasta gives structure, ragù brings slow-cooked depth, béchamel…
Pasta alla Norma
Catania, Sicily. It is famous for a distinctly Sicilian balance: sweet tomato, silky aubergine, aromatic basil and salty grated ricotta salata.
Orecchiette con Cime di Rapa
Puglia. It is famous for balancing bitterness, salt and chilli rather than relying on a heavy sauce.
Trofie al Pesto Genovese
Genoa and Liguria. It is famous for the perfume of fresh basil and the creamy-looking emulsion produced without cooking the sauce.
Spaghetti alle Vongole
Campania and the coastal south, especially Naples. It is famous for tasting intensely of the sea while remaining light.
Saltimbocca alla Romana
Rome and Lazio. It is famous because three strong ingredients work in a compact preparation: tender veal, salty prosciutto and aromatic sage.
Pasta e Fagioli
Many Italian regions, with strong local variations. It is famous as cucina povera that feels genuinely substantial.
Agnolotti del Plin
Piedmont. They are famous for their tiny size and concentrated filling, which demand careful handwork.
Coniglio all’Ischitana
Ischia, Campania. It is famous for robust island flavour rather than delicate presentation.
Pasta alla Gricia
Rome and Lazio. It is famous for showing how rendered pork fat and starchy pasta water can form a sauce with grated cheese.
Crostata di Marmellata
Home kitchens throughout Italy. It is famous for being simple, recognisable and adaptable: a buttery, crumbly pastry frames whatever preserve is in s…
Bolognese
Bologna and Emilia-Romagna. It is famous for depth created through patient cooking: browned meat, soffritto and gentle simmering produce a sauce that…
Cacio e Pepe
Rome and Lazio. It is famous because the ingredient list is extremely short but the technique is unforgiving.
Lemon Chicken Pasta
A modern Italian-inspired pasta rather than a single historic regional classic. Its popularity comes from the balance between comforting pasta and a…
Carbonara
Rome and Lazio. Carbonara is famous for its luxurious texture created from eggs and cheese rather than a cream sauce.