Author: Ana Maria Da Costa Vasconcellos
When I get home and have short time to prepare lunch, the quickest dish is always pasta. You can easily have a complete meal in 10 minutes (plus the time to boil the water).
Author: Ana Maria Da Costa Vasconcellos
Follow this video and learn how to make a true and genuine tomato sauce that goes with your homemade pasta.
Author: shopzeus
Using your imagination
It is common for Italians to sit down to a large bowl of pasta for lunch or as a starter. For quick dinners or lunch, I enjoy mixing up various types of pasta dishes (I cannot make it long without a pasta fix). The recipe below has endless varieties. First try the recipe and then the next time you make it, add any number of other delights including sun dried tomatoes, artichokes, fresh mozzarella, meatballs or Italian sausage, etc.
Ingredients (4 to 5 servings):
Author: Chef Shelley R. Pogue
Sicilians are supposed to have created this great dessert recipe, and I think that they are just delicious. I hope that this recipe is fairly easy to follow. You will need some type of dowel or metal tube that you will use to form out your cannoli shells. If you have a 3 ½ inch in diameter ring or even a 3 inch ring, you will need this to form the shape of your shells, also. You will also need a deep fryer, or a pan that is deep enough for these shells to float in oil.
Ingredients for Cannoli Shells:
3 Cups of unsifted flour
1/4 Teaspoon of cinnamon
1/2 Teaspoon of salt
3 Tablespoon of granulated sugar
2 eggs
2 Tablespoon of firm butter cut into small cubes
1/4 Cup of a good Marsala wine
1-2 egg whites, whisked slightly
First thing is to sift the flour with salt, cinnamon, and granulated sugar. You will make a well in the center of your sifted flour mixture. In the middle of the well you have made you will add the egg and butter and start mixing with a fork. You will work the egg mixture with the fork from the center out, to incorporate the moist egg with the flour mixture. You will then add your Marsala wine slowly until dough begins to come together like a playdough mixture. You will then start working the dough with your hands to form the dough into a dough ball. You will then cover and let the dough rise for about 10-15 minutes.
If you have a stainless area to work on great, if not you will need a wooden cutting board. You will need to slightly dust the area you plan to work on with a small amount of flour. You will then roll out the dough into 1/4 inch thickness. You will then use your 3 ½ “rings and cut the cannoli shell circles. You will then use a rolling pin to roll the circles into oblongs or ovals. You will then take your dowels or tubes and wrap the dough around cannoli forms. You will then whisk your egg white, and seal your dough edges by using a brush or very clean hands if you have no brush. You will then roll up ever so slightly the ends so they will have a very faint lip or ring on the edge of the cooked product.
At some point when you are ready to get your shells into the oil to start cooking them you will heat your oil to around 350 degrees. Once it is at the proper temperature you will begin to fry two, or three at a time in “deep” hot fat for about 1 minute, or until lightly golden. Remove with tongs to paper towels to drain, you will then let cool for about 30 seconds to one minute and then slip out cannoli form, holding shell carefully so you will not break it. Cool shells before filling. Let them hang out while you will start to make your filling.
Ingredients for the Cannoli filling:
3 lb. ricotta cheese, that has had moisture removed
2 1/2 Cup of confectioners' sugar
1/4 Cup of semi-sweet chocolate pieces or grated sweet chocolate
1/4 Cupcandied cherries, finely chopped
1/2 Teaspoon of cinnamon
1/2 Cup of chopped pistachio nuts
Confectioners' sugar to dust each of the finished Cannoli's maybe about 1/2 Cup
First thing you will want to do is take your ricotta and place into cheesecloth and wrap it into a ball and then you will tie a knot in the top part of the ball you have made. You will want to hold over night if possible to drain the water from the ricotta. If you have some way to hang the cheese ball in your refrigerator that would be best. You will need to have a bowl under the cheese to catch all of the moisture that will drain off of the ricotta. The shells that you have made will hole for a couple of days if you want to make these in stages. They are worth the wait, and the time taken to make these little delicacies.
First you will take the drained ricotta and get it into the bowl and work it for a minute or two to get it more pliable. You will gently start to combine the cheese, and the sugar into a mixing bowl, and fold in with a spatula until you obtain a light, airy blend of ingredients. You will start to fold in the minced candied fruit and the chocolate very gently. You will then start to spoon the cheese filling into a pastry bag, or a large Ziploc if you do not have a pastry bag. You will then twist the top into a knot to keep the filling from emerging, and fill each of the Cannoli shells, squirting the filling in from either end.
Once you have all of the shells filled you will dip the ends of the cannoli in the pistachios. You will then arrange all of the Cannoli’s on a platter, and sprinkle with a little powdered sugar, and they're ready. If you would like to garnish you can save some of the candied cherries and place them on the center of each Cannoli after the powdered sugar has been applied. Then serve, and enjoy.
Article Source: http://www.articlesbase.com/desserts-articles/italian-dessert-cannoli-recipe-376465.html
About the Author
Chef Shelley Pogue is a Le Cordon Bleu graduate from The Texas Culinary Academy located in Austin, Texas. Chef Pogue graduated with honors of cum laude with a GPA of 3.71. Shelley went to work for The Hills Fitness Center in Westlake Hills after graduation and stayed the for one year as the Executive Chef. She then left The Hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. Chef Pogue is currently developing sauces and meal concepts for large retail markets in the US. Chef Pogue lives in Austin, TX, and is also a personal chef and caterer, and also working on developing a recipe and cook book.
Author: Clare Shipston
Serves approx 8
This is a recipe I was taught many years ago by an Italian lady Olga who I was an au pair for. She taught me many wonderful recipes but this is everyone’s favourite,
Tiramisu means 'Pick me up'
150g golden caster sugar
4 large free-range egg yolks
250g tub of mascarpone
300ml double cream
4 tablespoons of Marsala wine
2 teaspoons vanilla extract
500ml strong Italian coffee (cooled)
1 packet (24) sponge fingers
Cocoa
Whisk the egg yolks and sugar in a large bowl until thick and light in colour.
In a separate bowl beat together the mascarpone and cream until thick, fold in the Marsala and vanilla extract.
Add the sugar and egg and mix well until smooth.
Take a 12” x 18” dish, spread a third of the mixture on the bottom,
Soak 12 of the sponge fingers in the coffee and arrange on top,
Spread another third of the mixture on top, soak the remaining 12 sponge fingers and arrange on top, finishing with the remaining third of the mixture.
Tap the dish to settle the contents
Sift over cocoa and chill for 2 hours at least.
Enjoy!
Clare Shipston has lived and worked in Italy for many years and now sell and rents Italian Properties
: Clare Shipston
target="_blank">http://www.italianproperties.org
Article Source: http://www.articlealley.com/article_111620_26.html
Author: Claudia Palombo
Dessert is a part of any special meal.
Whether you are having a light lunch or a big dinner with friends and family over, having a dessert to top it all off is the key to a stunning evening.
There are many different Italian desserts that one may like to try out, but you should choose one that suits the occasion. It is also nice to take a dessert along to a dinner party.
You know it won't go to waste because everyone loves dessert and many people find it difficult to refuse something sweet. Even if you don't eat dessert or sweet things very often, your sweet tooth is sure to come out once in a while.
One great recipe is the Italian Dessert Crepes. These are easy to make and suit any occasion.
What you need in order to make this delicious dessert is:
Melt together sugar, butter and preserves of apricot, strawberry or raspberry. Then combine chocolate, cheese, vanilla, whipped cream, lemon peel, salt, citron and raisins. When you have mixed it well fill each one of the crepes with approximately one tablespoon of the mixture. Place them on a baking pan that is lightly buttered. Put in oven to keep warm. Sprinkle with sugar when done and brush lightly with melted butter. Serve immediately.
This dessert can accompany you to any party or dinner; it suits any occasion, including a home party.
Another popular Italian dessert recipes is the Italian Biscotti's. All you need to make this is:
Cut the biscottis lengthways and put them in a big enough dish. Pour a layer of pudding onto that. Exchange layers of both biscottis and pudding until there is no more. Spread the Cool Whip over the top and refrigerate before serving.
Italian desserts are well known in more places than Italy. They are very popular in most restaurants and in homes. Moms love to make desserts for their families, and there is nothing better than a lovely Italian dish to go with a Sunday lunch or a great family dinner.
Other popular desserts include Italian cream cake, strawberry tiramisu, Italian love cake, Danish apple dessert, biscuit tortoni and more. Some recipes are easy and can be made in thirty minutes, while others take a few hours to prepare and then should be left for 24 hours before being served.
Desserts can be made using different ingredients, so make sure that it contains nothing people you are serving may be allergic to. That's the perfect way to ruin a good evening filled with good food, so take precaution to avoid it!
Article Source: http://www.articlesbase.com/recipes-articles/popular-italian-dessert-recipes-1095635.html
About the Author
For tips on making easy, inexpensive, wholesome, old world Italian cuisine, visit www.flavorsandmemories.com Also learn to make flavorful Italian dessert recipes
Author: Claudia Palombo
One of the most overlooked parts of European cooking are the simple joys of a good loaf of bread.
Bread in North America is a bland thing, and real bakeries are usually a thing of the past. In countries like Italy, where food remains a craft, the humble loaf of bread is celebrated, and that loaf is not the "Italian bread" of the local supermarket.
Author: Chef Shelley R. Pogue
Sicilians are supposed to have created this great dessert recipe, and I think that they are just delicious. I hope that this recipe is fairly easy to follow. You will need some type of dowel or metal tube that you will use to form out your cannoli shells. If you have a 3 ½ inch in diameter ring or even a 3 inch ring, you will need this to form the shape of your shells, also. You will also need a deep fryer, or a pan that is deep enough for these shells to float in oil.
Ingredients for Cannoli Shells:
3 Cups of unsifted flour
1/4 Teaspoon of cinnamon
1/2 Teaspoon of salt
3 Tablespoon of granulated sugar
2 eggs
2 Tablespoon of firm butter cut into small cubes
1/4 Cup of a good Marsala wine
1-2 egg whites, whisked slightly
First thing is to sift the flour with salt, cinnamon, and granulated sugar. You will make a well in the center of your sifted flour mixture. In the middle of the well you have made you will add the egg and butter and start mixing with a fork. You will work the egg mixture with the fork from the center out, to incorporate the moist egg with the flour mixture. You will then add your Marsala wine slowly until dough begins to come together like a playdough mixture. You will then start working the dough with your hands to form the dough into a dough ball. You will then cover and let the dough rise for about 10-15 minutes.
If you have a stainless area to work on great, if not you will need a wooden cutting board. You will need to slightly dust the area you plan to work on with a small amount of flour. You will then roll out the dough into 1/4 inch thickness. You will then use your 3 ½ “rings and cut the cannoli shell circles. You will then use a rolling pin to roll the circles into oblongs or ovals. You will then take your dowels or tubes and wrap the dough around cannoli forms. You will then whisk your egg white, and seal your dough edges by using a brush or very clean hands if you have no brush. You will then roll up ever so slightly the ends so they will have a very faint lip or ring on the edge of the cooked product.
At some point when you are ready to get your shells into the oil to start cooking them you will heat your oil to around 350 degrees. Once it is at the proper temperature you will begin to fry two, or three at a time in “deep” hot fat for about 1 minute, or until lightly golden. Remove with tongs to paper towels to drain, you will then let cool for about 30 seconds to one minute and then slip out cannoli form, holding shell carefully so you will not break it. Cool shells before filling. Let them hang out while you will start to make your filling.
Ingredients for the Cannoli filling:
3 lb. ricotta cheese, that has had moisture removed
2 1/2 Cup of confectioners' sugar
1/4 Cup of semi-sweet chocolate pieces or grated sweet chocolate
1/4 Cupcandied cherries, finely chopped
1/2 Teaspoon of cinnamon
1/2 Cup of chopped pistachio nuts
Confectioners' sugar to dust each of the finished Cannoli's maybe about 1/2 Cup
First thing you will want to do is take your ricotta and place into cheesecloth and wrap it into a ball and then you will tie a knot in the top part of the ball you have made. You will want to hold over night if possible to drain the water from the ricotta. If you have some way to hang the cheese ball in your refrigerator that would be best. You will need to have a bowl under the cheese to catch all of the moisture that will drain off of the ricotta. The shells that you have made will hole for a couple of days if you want to make these in stages. They are worth the wait, and the time taken to make these little delicacies.
First you will take the drained ricotta and get it into the bowl and work it for a minute or two to get it more pliable. You will gently start to combine the cheese, and the sugar into a mixing bowl, and fold in with a spatula until you obtain a light, airy blend of ingredients. You will start to fold in the minced candied fruit and the chocolate very gently. You will then start to spoon the cheese filling into a pastry bag, or a large Ziploc if you do not have a pastry bag. You will then twist the top into a knot to keep the filling from emerging, and fill each of the Cannoli shells, squirting the filling in from either end.
Once you have all of the shells filled you will dip the ends of the cannoli in the pistachios. You will then arrange all of the Cannoli’s on a platter, and sprinkle with a little powdered sugar, and they're ready. If you would like to garnish you can save some of the candied cherries and place them on the center of each Cannoli after the powdered sugar has been applied. Then serve, and enjoy.
Article Source: http://www.articlesbase.com/desserts-articles/italian-dessert-cannoli-recipe-376465.html
About the Author
Chef Shelley Pogue is a Le Cordon Bleu graduate from The Texas Culinary Academy located in Austin, Texas. Chef Pogue graduated with honors of cum laude with a GPA of 3.71. Shelley went to work for The Hills Fitness Center in Westlake Hills after graduation and stayed the for one year as the Executive Chef. She then left The Hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. Chef Pogue is currently developing sauces and meal concepts for large retail markets in the US. Chef Pogue lives in Austin, TX, and is also a personal chef and caterer, and also working on developing a recipe and cook book.
By Fabio Rizzo
This article provides the recipe of tagliatelle with Bolognese sauce, a typical Italian dish that is a tasty and complete meal.
By Uma Wylde
Spaghetti Puttanesca gets its name from puttana, meaning prostitute. It originates from the Trastevere district, a picturesque but run down area of Rome. Legend has it, this particular pasta dish was a favourite amongst the prostitutes who loved its robust flavour and the fact it was very quick to make so wouldn't keep them from plying their trade.
Serving Size: 2 generous portions
Preparation and Cooking Time: 20 minutes
Effort Level: Dead easy
Shelf Life: 2 days in fridge. Doesn't freeze
Ingredients:
200g spaghetti
1 tbsp olive oil
400g chopped tomatoes
50g anchovy fillets in oil
pinch of chilli flakes
4 fat garlic cloves
12 black pitted olives
1 tbsp baby capers
Large handful fresh parsley
Salt and freshly milled pepper
Equipment:
large saucepan with lid
Frying pan
Colander
Chopping board and sharp knife
Tablespoon and teaspoon
1 small bowl for salad dressing
Small whisk for salad dressing
Salad bowl
Fork
Here's What You Do:
Fill the kettle with water, once boiled pour into a large saucepan and place over a high heat. Add salt and cover with a tight fitting lid.
When the lid starts to rattle, snap the spaghetti in half and add to the pan. Give it a good stir then replace the lid for 30 seconds to get the water bubbling again. Once the water is bubbling, remove the lid, stir the spaghetti then boil uncovered following the manufacturers instructions for the time needed to cook.
Meanwhile, roughly chop 4 cloves garlic and tip into a cold frying pan with 1 tbsp olive oil and a pinch of chilli flakes. Add the anchovies including the oil and cook over a medium heat for 2 minutes or until they dissolve stirring occasionally.
Now add the can of chopped tomatoes. Increase to a high heat and leave to cook for 5 minutes.
Meanwhile, drain 12 black olives and cut into quarters then add to the pan with 1 tbsp capers. Finely chop the parsley and add half to the sauce.
Drain the spaghetti when it's 'al dente' and stir into the sauce until coated. Taste and adjust the seasoning and sprinkle on the remaining parsley.
Serve.
Uma Wylde is a natural born cook. She specialises in creating stunning tastes. If you're having trouble getting food to taste the way you want it to or are just bored cooking the same old things, try following some of her carefully explained recipes at http://www.umawylde.com. Unlike traditional recipes, which often leave you dangling, hers show you how to bring the whole meal together, so everything turns out perfectly.
Article Source: http://EzineArticles.com/?expert=Uma_Wylde
http://EzineArticles.com/?Spaghetti-Puttanesca---The-Pasta-With-a-Promiscuous-Past&id=4323889
Author: Vito Rago
In recent years, the fascination with cooking has created a proliferation of video programs that have raised the interest in nutrition to an entirely new level. Both on television and on the web we find countless programs dealing with cooking from many different angles: ethnic cooking, dietary cooking, celebrity cooking, etc.
A new cooking show, Cooking with Nonna, brings to the public yet another facet of the cooking experience. It is a fact that many of the most original Italian recipes around the world are not necessarily held by the professional chefs that we find in the many restaurants around the world or in the now very popular celebrity cooking shows.
After all, they learned their trade either from a culinary school or by working side by side with an established chef. In reality however, the ones that indeed hold the secrets to the most original and best Italian recipes are the Italian grandmothers.
For centuries, they have passed down the secrets of fine cuisine in any number of cultures. They painstakingly honed their craft by preparing day in and day out, a small set of simple but hearty recipes, but which they mastered to the perfection by following the secrets passed on to them by their mothers using the most authentic ingredients particular to the region that they came from.
This show provides a forum to the Italian grandmothers of the world to document their special recipes by appearing on the show and share with everyone their secrets and traditional way of preparing their favorite Italian regional dishes.
The show is hosted by Rossella Rago, a young aspiring actress with both entertainment talents and a passion for cooking and nutrition.
Each show features a grandmother representing a region of Italy, which guided by Rossella, prepares the dishes that are traditional of the city or region that she is from and that she is most expert in.
Typically, a grandmother will prepare any type of recipes: Italian pasta recipes, Italian fish recipes, Italian chicken recipes, italian meat recipes, Italian dessert recipes, Italian vegetarian recipes, etc.
Article Source: http://www.articlesbase.com/recipes-articles/who-has-the-best-italian-recipes-italian-grandmas-of-course-1091433.html
About the Author
Passionate about Italian food and Executive Producer of the Cooking with Nonna Food Channel.
Learn how to make your own gnocchi - the traditional italian gnocchi from northern Italy, which is made from cooked potatoes.
Find the recipe on - http://uktv.co.uk/food/recipe/aid/512898
Author: Giammarco Schisani
Italian food is famous throughout the world for being healthy, delicious and easy to prepare. Catering for a variety of tastes, famous Italian food includes pizza, pasta dishes with a variety of sauces as well as a variety of red meat dishes. Whatever your preferences, you can be sure to find a great Italian dish that you will love.
Mushroom Pesto Lasagna
This is a great dish to allow vegetarians to have a taste of Italy! For best results you should make with fresh egg pasta rather than using dried lasagna noodles. This can be served along with parmesan cheese for best results.
Shrimp Scampi
Getting this recipe right involves cooking the scampi to perfection. This recipe is great with garlic and butter, while serving crusty bread alongside it will ensure that diners have an opportunity to sop up any residual sauce.
Fish Soup with Gremolata
This can be found in different forms and with different regional takes throughout Italy. The seafood you decide to use can vary based on the preferences of the diner, and what is available for you to use at a given time. Usually cooked in white wine, this dish was originates from the Adriatic coast where it first became popular decades ago.
Chicken Scarpariello
This is a dish which is often referred to as being Italian American, translating as shoemakers chicken, the dish comprises of chicken in a lemon sauce. The chicken should be cooked until golden brown and the meal should be served alongside a dry white wine.
Chicken Marsala
This is a unique dish because it looks so elegant that it is suitable for the most sophisticated of occasions, however it is so easy to prepare. The dish is healthy because it is does not use much oil, and the chicken is usually served in a bed of flavored herb rice, alternatively it can also be served alongside potatoes.
Spaghetti and Meatballs
The trick to perfecting this recipe is to use the best possible ingredients you can find and take advantage of them. The quality of chopped tomatoes that you use can really make or break this dish. If you are making the meatballs then you could either opt for beef and veal or beef and turkey; they are probably the most suited to the sauce.
Beef Carpaccio
This dish consists of thin slices of raw beef and is generally served as an appetizer or a starter. The dish was originally conceived in Harry's Bar in Venice where it has since became popular throughout the world. The variations between Arugula Leaves, lemon wedges and raw beef make the taste so unique.
Zuppa Toscana
This dish consists of turkey sausage, onions, bacon and potatoes. Although not an overly healthy recipe, that does not stop thousands of people around the world naming it their favorite Italian dish of all time. A great aspect of this dish is that it can really be tailored to anyone’s taste, such as changing the ratio of Chicken Broth and heavy cream – or alternatively including or leaving out certain meats.
Article Source: http://www.articlesbase.com/business-articles/italian-food-recipes-146708.html
About the Author
Giammarco Schisani, a proficient writer, writes for strenafoods.com. Supplementary editorials that were written by Giammarco Schisani about Italian Food and Italian Food Production and Distribution are accessible on the internet.
Author: Phillip J. Speciale
I enjoy Italian food to much. If I’m not cooking and eating Italian food, I’m writing about it. Over the years I have created and recreated some great dishes in ’’My Crazy Kitchen” and through trial and error have developed some pretty good dishes.
Pasta has always been a family favorite. It’s economical, very easy to make and seems to get everybody’s attention. Nothing brings a family together like a great pasta dish. Over the years I’ve been asked on many occasions what my favorite pasta dish was besides the traditional spaghetti and meatballs.
Unfortunately I have cravings for any pasta recipe that contains butter, cream and parmesan cheese. I know it’s not very healthy but it’s so good. Pasta recipes like Fettuccine Alfredo or Spaghetti Carbonara are definitely top on my list.
But my absolute favorite cream sauce recipe has to be this Rigatoni with Sausage Cream Sauce. While writing my book “Mia Cucina Pazzo”, I had to include this recipe among the other nineteen pasta dishes in the book. It’s rich and creamy and full of calories so you shouldn’t make this dish very often even though you’ll want to.
The other recipes in “Mia Cucina Pazzo” include some great seafood, beef, veal and chicken dishes that are a lot healthier for you. But, just for the experience you should at least try this recipe once. Just use a little self control and you should be okay.
When I make this recipe I use my homemade Italian sausage but your favorite sausage will work just fine.
Rigatoni with Sausage Cream Sauce
INGREDIENTS
1 pound of Rigatoni
1 pound of sausage, casing removed
2 Tbls of butter
1 bunch of long green onions, chopped
2 cloves of garlic, chopped
5 baby portabella mushrooms, sliced
1/4 cup of white wine
1/2 cup of chicken broth
1 cup of heavy whipping cream
1 cup of freshly grated parmesan cheese
1/4 cup of fresh chopped Italian parsley
PREPARATION
Sauté the sausage in a separate pan breaking it up into little pieces..
Drain on a paper towel and set aside.
In a large skillet sauté the onions and garlic in the butter for around 2 minutes.
Add the mushrooms and sauté for another 2 minutes.
Stir in cooked sausage.
Deglaze the pan with the white wine.
Add the chicken broth and the cream and cook until bubbly.
Stir in the Parmesan cheese.
In 6 quarts of rapidly boiling water cook the pasta until al dente. About 10 to 15 minutes.
Sprinkle the fresh chopped parsley on top.
NOTE: Drain the pasta and toss in the cream sauce.
NOTE: If you fit in any of your clothes after this dish then you’ve prepared it wrong.
I hope you enjoy this dish as much as I do. I’ll try to be more health conscious in the future. If I could just stay away form all that great tasting Italian bread that you have to have with any Italian dish. It’s the law.
Enjoy!
Mangia Italiano
Article Source: http://www.articlesbase.com/pasta-dishes-articles/mia-cucina-pazzo-rigatoni-with-sausage-cream-sauce-1385243.html
About the Author
Phil has been cooking and creating Italian dishes ever since the age of ten. His passion and love for Italian food is never ending. You can grab a copy of "Mia Cucina Pazzo" at http://www.miacucinapazzo.com for more family favorites.
Serves 4
320 g pappardelle
200 g minced beaf
100 g speck in pieces
1/2 carrot
1/2 onion
1/2 celery stalk
2 leaves of bay leaf
1/2 glass of redwine
400 ml of tomato-puré
Parsley
40 g of butter
Oliveoil
Salt and pepper
Prepare the carrot, onion and celery, and cut in small pieces.
Heat olive-oil and butter in a skillet, add the vegetables and bay leaves.
When the onion is golden, add the speck and minced beaf, and cook for a few minutes on medium heat.
Add the redwine, and let evaporate. Add the tomato-puré, salt and pepper, cook on medium heat for about 20 minutes.
Meanwhile cook the pappardelle in plenty of salted boiling water.
Just before serving, add the ragu to the pappardelle.
Serve with grated parmesan-cheese.
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