maccheroncini

maccheroncini

(ˌmækərɒnˈtʃiːnɪ)
n
(Cookery) thin pasta tubes made from wheat flour
[Italian]
References in periodicals archive ?
yaya's Pastitsio - lasaGne inGredients - For beeF sauce 800g lean beef mince 4 tbsp extra virgin olive oil 1 onion, finely chopped 1 carrot, finely chopped Half cup white wine 400g tomato passata 1 tbsp tomato paste Salt and pepper 2 bay leaves 1 tsp ground cinnamon 1 tsp ground cloves 1 tsp ground nutmeg A small bunch of parsley, finely chopped 500g ziti or maccheroncini No10 pasta bechamel sauce 6 tbsp butter 6 tbsp plain white flour 1 litre semi-skimmed milk, room temperature 2 egg yolks 1 tsp nutmeg Salt and pepper 100g Gruyere cheese, grated to assemble 100g Gruyere cheese, grated 4 tbsp natural breadcrumbs directions - Heat olive oil in an non-stick pan and fry mince till all red colour has been cooked, stirring it constantly.
Next on the table was Maccheroncini with lamb ragout and aged ricotta, followed by the well-received asparagus cream risotto with pancetta.
He served cappuccino style snap peas roasted garlic foam soup; seafood fregula pasta with a light tomato flavor; Maccheroncini with lamb ragout and aged ricotta; and asparagus cream risotto with pancetta.
Curiose forme, agli agenti: parevano buchi, al novizio, come dei maccheroncini color rosso, o rosa.
Dopo la climax patetica dell'inizio--confermata attraverso sintagmi e aggettivi ricercati come "candore affascinante", "dessous", "volutta", "mollezza", "delicata", "gentile", "lieve", "secreto"--segue per altro il ritratto dello squarcio alia gola, reso mediante vocaboli e similitudini del tutto stranianti rispetto al contesto tragico in cui sono inseriti: cosi il eolio e "sfrangiato", il sangue ricondotto a "filacce", "spumiccia", "bollicine"; poi a "curiose forme", a "buchi", addirittura a "maccheroncini".
INGREDIENTS: 350g dried maccheroncini pasta 50g Parmesan, freshly grated salt and pepper, to taste FOR THE SAUCE: 60ml extra virgin olive oil 2 onions, peeled and finely sliced 150g podded and peeled young broad beans, peeled weight 150g sweet young garden peas, podded weight 300g asparagus tips 2tbsp finely chopped fresh flat-leaf parsley METHOD: 1.
MACCHERONCINI CON FRITTEDDA - macaroni with a sauce of asparagus, onion, peas and broad beans (serves 4) "FRITTEDDA is a speciality of Palermo, the capital of Sicily, where in springtime this young vegetable stew is eaten with panelle, chickpea flour fritters," says Antonio.
INGREDIENTS: 350g dried maccheroncini pasta 50g Parmesan, freshly grated salt and pepper, to taste INGREDIENTS: 350g dried maccheroncini pasta 50g Parmesan, freshly grated salt and pepper, to taste FOR THE SAUCE: 60ml extra virgin olive oil 2 onions, peeled and finely sliced 150g podded and peeled young broad beans, peeled weight 150g sweet young garden FOR THE SAUCE: 60ml extra virgin olive oil 2 onions, peeled and finely sliced 150g podded and peeled young broad beans, peeled weight 150g sweet young garden peas, podded weight 300g asparagus tips 2tbsp finely chopped fresh flat-leaf parsley peas, podded weight 300g asparagus tips 2tbsp finely chopped fresh flat-leaf parsley METHOD: 1.
For the rest of us that appreciate leaving the table without feeling five pounds heavier, there's maccheroncini with tomato, basil, eggplant and mozzarella sauce.