Adesso Pasta! Talk
| Subject | By | Messages | Last Post |
|---|---|---|---|
| Pasta lunga o pasta corta? |
Tania Mattiello
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4 replies
4 people |
February 7, 2011 15:52 |
Adesso Pasta! Recipes (5 of 77) View all
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Baked Haddock in Pinot Grigio with Stuffed Tomatoes,Escarole and Rigatoni RecipeThe Haddock is a flaky white delicious fish that melts in your mouth with a wonderful Pinot Grigio buttery enhanced flavor and of course what else? GARLIC!! .Recipe as follows:1 head of escarole boiled in salt water drained set aside (you can use… |
1 vote
534 views
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Grandma's Pasta and Pea's with VermicelliA little story behind Pasta and Pea's? Of course, my dad loved pea's and with broken up vermicelli. Grandma use to make this once a week in the winter time. An inexpensive meal, but with those flavors etched in your mind forever. The sauce is a delicate flavor but rich in freshness. If she didn't have pea's in the house she'd use… |
2 votes
484 views
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The Italian Sauce or Gravy DebateA little history goes a long way. Some Regions in Italy called Tomato topping "Sauce" and some called it "Gravy"... no right or wrong here... just depends where your from ... but here is some interesting facts that will help answer those debates. |
2 votes
3177 views
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Fried Calamari over Pasta MarinaraIf your a fried Calamari lover this ones for you! |
1 vote
2006 views
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Creamy Orzo Herb and ParmesanPagesCreamy Orzo Herb and ParmesanI double this recipe......Creamy Orzo Herb and ParmesanPreparationHeat butter in a medium saucepan over medium heat. Add orzo, and cook 3 minutes, stirring constantly. Stir in broth and water; bring to a boil. Reduce heat, and simmer until liquid is absorbed and orzo is done (about 15 minutes). Remove… |
1 vote
538 views
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