Italian cuisine/Catalogs: Difference between revisions
Jump to navigation
Jump to search
imported>Robert Tito mNo edit summary |
imported>Robert Tito mNo edit summary |
||
| Line 2: | Line 2: | ||
*[[Saltimbocca]] — a tender veal covered with parma ham served with sage | *[[Saltimbocca]] — a tender veal covered with parma ham served with sage | ||
*[[Spaghetti Bolognese]] — the classical pasta dish with ground meat, various mushrooms, leek, onions, garlic and tomatoes | |||
*[[Spaghetti carbonara]] — a pasta dish with cream, eggs, cheese, and diced meat, at least in the present-day American version | *[[Spaghetti carbonara]] — a pasta dish with cream, eggs, cheese, and diced meat, at least in the present-day American version | ||
*[[Spaghetti Milanese]] — the Milan pasta dish with a light tomato sauce and garlic | |||
*[[Stuffato]] — simmered beef in wine, tomatoes and rosemary, every region has its own variation | *[[Stuffato]] — simmered beef in wine, tomatoes and rosemary, every region has its own variation | ||
*[[Vitello tonnato]] — a cold dish of veal with tuna fish sauce | *[[Vitello tonnato]] — a cold dish of veal with tuna fish sauce | ||
Revision as of 17:16, 30 July 2007
Under construction: this will be a list of well-known dishes in Italian cuisine, in alphabetical order.
- Saltimbocca — a tender veal covered with parma ham served with sage
- Spaghetti Bolognese — the classical pasta dish with ground meat, various mushrooms, leek, onions, garlic and tomatoes
- Spaghetti carbonara — a pasta dish with cream, eggs, cheese, and diced meat, at least in the present-day American version
- Spaghetti Milanese — the Milan pasta dish with a light tomato sauce and garlic
- Stuffato — simmered beef in wine, tomatoes and rosemary, every region has its own variation
- Vitello tonnato — a cold dish of veal with tuna fish sauce