Italian cuisine/Catalogs: Difference between revisions

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*[[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 18:16, 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