Apart from pasta, what is the main ingredient of 'Spaghetti Alla Vougole'?
"tomato sauce, black olives from Gaeta and capers are called ""spaghetti alla puttanesca"". An imaginative recipe was created on the tables of the poor, where the expensive shellfishes were missing: spaghetti, dressed with cherry tomatoes sauce, garlic, oil and parsley are called ""spaghetti alle vongole fujute"" (spaghetti with ""escaped"" clams), where clams are present only in the imagination of the people eating the dish. The frittata can be prepared with pasta leftovers, either with tomato sauce or white. Pasta, cooked ""al dente"" is mixed with raw scrambled egg and cheese, then pan fried. It can be enriched with many different"
"Spaghetti alle vongole Spaghetti alle vongole (), Italian for spaghetti with clams, is a dish that is very popular throughout Italy, especially in Campania (where it is part of traditional Neapolitan cuisine). Palourde, or carpet-shell clams, ""vongola verace"", are used; or the small, Mediterranean Wedge Shell (""Donax trunculus""), also known as the Tellina or ""bean clam"". Both types are also called ""arselle"" in Liguria and Tuscany. In America small cherrystone clams may be substituted. Italians prepare this dish two ways: ""in bianco"", i.e., with oil, garlic, parsley, and sometimes a splash of white wine; and ""in rosso"", like the former"
"called ""spaghetti alla bolognese"", or colloquially ""spag bol"" or just ""spaghetti"") is a pasta dish that is commonly served outside Italy. It consists of spaghetti served with a sauce made from tomatoes, minced beef, garlic, wine and herbs; sometimes minced beef can be replaced by other minced meats. In this sense it is actually more similar to Neapolitan ragù from the south of Italy than the northern Bolognese version of Ragu. Often accused of 'inauthenticity' when encountered by Italians abroad, it may be served with a larger proportion of sauce to spaghetti than is common in some Italian spaghetti dishes,"
"and cream is a feature of Northern Italian cuisines. In America cheese is sometimes added to this dish, although Italians believe it overpowers the simple flavors of the clams and of good quality olive oil. Spaghetti alle vongole Spaghetti alle vongole (), Italian for spaghetti with clams, is a dish that is very popular throughout Italy, especially in Campania (where it is part of traditional Neapolitan cuisine). Palourde, or carpet-shell clams, ""vongola verace"", are used; or the small, Mediterranean Wedge Shell (""Donax trunculus""), also known as the Tellina or ""bean clam"". Both types are also called ""arselle"" in Liguria and"
"capers or seafood. Varieties include ""puttanesca"", ""pasta alla norma"" (tomatoes, eggplant and fresh or baked cheese), ""pasta con le sarde"" (fresh sardines, pine nuts, fennel and olive oil), ""spaghetti aglio, olio e peperoncino"" (literally with garlic, [olive] oil and hot chili peppers). Ingredients to make pasta dough include semolina flour, egg, salt and water. Flour is first mounded on a flat surface and then a well in the pile of flour is created. Egg is then poured into the well and a fork is used to mix the egg and flour. There are a variety of ways to shape the"
"basic ingredients for the ""sugo"", “So I used them to make the sauce for the spaghetti,” Petti told Cuomo. Later, Petti included this dish on his menu as ""spaghetti alla puttanesca"". The sauce alone is called ""sugo alla puttanesca"" in Italian. Recipes may differ according to preferences; for instance the Neapolitan version is prepared without anchovies, unlike the version popular in Lazio,spices are sometimes added. In most cases, however, the ""soger"" is a little salty (from the capers, olives, and anchovies) and quite fragrant (from the garlic). Traditionally, the sauce is served with spaghetti, although it is also paired with"
"Spaghetti Spaghetti (; sing. ""spaghetto"") is a long, thin, solid, cylindrical pasta. ""Spaghettoni"" is a thicker form of spaghetti, while ""capellini"" is a very thin spaghetti. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. Authentic Italian spaghetti is made from durum wheat semolina, but elsewhere it may be made with other kinds of flour. Typically the pasta is white because refined flour is used, but whole wheat flour may be added. Originally, spaghetti was notably long, but shorter lengths gained in"
"Ragù alla salsiccia Ragù alla salsiccia (English: ""sauce with sausage"") is a tomato-based sauce in Italian cuisine. In Italian cuisine, a ragù is a meat-based sauce that is often served with pasta. The primary ingredients in ragù alla salsiccia are tomato purée or chopped tomato and sausage, and additional ingredients used can include onion, shallot, carrot, celery, garlic, olive oil, red wine, rosemary, bay leaf, salt and pepper. Canned chopped tomatoes and canned or bottled marinara sauce can be used to prepare the sauce. The sausage can be crumbled in the sauce's preparation. It may be slow-cooked under low heat"
"Spaghetti Westerns have little to do with spaghetti other than using the name as a shorthand for Italian. The BBC television program ""Panorama"" featured a hoax program about the spaghetti harvest in Switzerland on April Fools' Day, 1957. Spaghetti Spaghetti (; sing. ""spaghetto"") is a long, thin, solid, cylindrical pasta. ""Spaghettoni"" is a thicker form of spaghetti, while ""capellini"" is a very thin spaghetti. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. Authentic Italian spaghetti is made from durum wheat semolina,"
"for several hours. Ragù alla salsiccia Ragù alla salsiccia (English: ""sauce with sausage"") is a tomato-based sauce in Italian cuisine. In Italian cuisine, a ragù is a meat-based sauce that is often served with pasta. The primary ingredients in ragù alla salsiccia are tomato purée or chopped tomato and sausage, and additional ingredients used can include onion, shallot, carrot, celery, garlic, olive oil, red wine, rosemary, bay leaf, salt and pepper. Canned chopped tomatoes and canned or bottled marinara sauce can be used to prepare the sauce. The sausage can be crumbled in the sauce's preparation. It may be slow-cooked"
"cheese, or vegetables to create ravioli, tortellini, and cannelloni. Fresh egg pasta is well known in the Piedmont region and Emilia Romagna region in North Italy. In this area, dough is only made out of egg yolk and flour resulting in a very refined flavour and texture. This pasta is often served simply with butter sauce and thinly sliced truffles that are native to this region. In other areas, such as Apulia fresh pasta can be made without eggs. The only ingredients needed to make the pasta dough are semolina flour and water, which is often shaped into orecchiette or"
"more varieties that are filled with other ingredients like ravioli and tortellini. The word pasta is also used to refer to dishes in which pasta products are a primary ingredient. It is usually served with sauce. There are hundreds of different shapes of pasta with at least locally recognized names. Examples include spaghetti (thin rods), rigatoni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Dumplings, like gnocchi (made with potatoes or pumpkin) and noodles like spätzle, are sometimes considered pasta. They are both traditional in parts of Italy. Pasta is categorized in two basic styles: dried and fresh. Dried pasta"
"In Tuscany, pasta (especially pappardelle) is traditionally served with meat sauce (including game meat). In Southern Italy, tomatoes (fresh or cooked into tomato sauce), peppers, olives and olive oil, garlic, artichokes, oranges, ricotta cheese, eggplants, zucchini, certain types of fish (anchovies, sardines and tuna), and capers are important components to the local cuisine. Italian cuisine is also well known (and well regarded) for its use of a diverse variety of pasta. Pasta include noodles in various lengths, widths, and shapes. Most pastas may be distinguished by the shapes for which they are named—penne, maccheroni, spaghetti, linguine, fusilli, lasagne, and many"
"with a vinaigrette and a variety of fresh, preserved or cooked ingredients. Additional types of pasta may be used, such as ditalini. These can include vegetables, legumes, cheeses, nuts, herbs, spices, meats, poultry, or seafood. Broccoli, carrots, baby corn, cucumbers, olives, onions, beans, chick peas, peppers, and parmesan or feta cheeses are all popular ingredients in versions typically found at North American salad bars. Often, it is recommended to rinse the pasta after cooking, but before dressing and serving. The reason for this is to prevent the pasta from becoming gummy and sticking together. An alternative is to add oil"
"cinnamon, orange flower water, strawberries, and occasionally chocolate shavings, and served as a dessert. This basic combination (often with additions such as citrus and pistachios) also features prominently as the filling of the Sicilian ""cannoli"" and layered with slices of cake in Palermo's ""cassata"". Combined with eggs and cooked grains, then baked firm, ricotta is also a main ingredient in Neapolitan ""pastiera"", one of Italy's many ""Easter pies"". Ricotta is also commonly used in savory dishes, including pasta, calzone, stromboli, pizza, manicotti, lasagne, and ravioli. It also is used as a mayonnaise substitute in traditional egg or tuna salad and"
"ingredients (pasta, vegetables, cheese) and seafood dishes (fish, crustaceans, mollusks). A vast variety of recipes is influenced by the local aristocratic cuisine, like ""timballo"" and the """", pasta or rice dishes with very elaborate preparation, while the dishes coming from the popular traditions contain inexpensive but nutritionally healthy ingredients, like pasta with beans and other pasta dishes with vegetables. Famous regional wines are Aglianico (Taurasi), Fiano, Falanghina, and Greco di Tufo. Emilia-Romagna is known for its egg and filled pasta made with soft wheat flour. The Romagna subregion is renowned for pasta dishes like ""cappelletti"", ""garganelli"", ""strozzapreti"", ""sfoglia lorda,"" and"
"be traced back to the Middle Ages, and that sometimes reveals the influence of its important Jewish community. The signature dish is ""cappellacci di zucca"", special ravioli with a filling of butternut squash, Parmigiano-Reggiano and flavored with nutmeg. It is served with a sauce of butter and sage or bolognese sauce. Another peculiar dish, that was allegedly cooked by Renaissance chef Cristoforo di Messisbugo, is ""pasticcio di maccheroni"", a domed macaroni pie, consisting of a crust of sweet dough enclosing macaroni in a Béchamel sauce, studded with porcini mushrooms and ragù bolognese. The traditional Christmas first course is cappelletti, large"
"of tomato paste are used. The dish bears a ""family resemblance"" to goulash, another paprika dish. The dish is traditionally served with ""dumpling-like boiled egg noodles"" (nokedli), a broad noodle similar to the German spätzle. Other side dishes that it may be served with include tagliatelle (boiled ribbon noodles), rice or millet. Food columnist Iles Brody's recipe called for chicken, onions, butter or lard, sweet paprika, green peppers, tomatoes, clove garlic, flour, and sour cream. Other recipes are similar. While quartered chicken parts are more traditional, modern interpretations of the recipe may call for boneless, skinless chicken thighs. A version"
"Bolognese sauce Bolognese sauce (, ; known in Italian as ragù alla bolognese, , ragù bolognese, or simply ragù) is a meat-based sauce originating from Bologna, Italy, hence the name. In Italian cuisine, it is customarily used to dress ""tagliatelle al ragù"" and to prepare ""lasagne alla bolognese"". In the absence of tagliatelle, it can also be used with other broad, flat pasta shapes, such as pappardelle or fettuccine. Genuine ""ragù alla bolognese"" is a slowly cooked sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different"
"tagliatelle made with eggs and northern Italy’s soft wheat flour. Acceptable alternatives to fresh tagliatelle include other broad flat pasta shapes, such as pappardelle or fettuccine, and tube shapes, such as rigatoni and penne. While the main complaint of traditionalists is against the use of spaghetti rather than fresh tagliatelle for the pasta, native Bolognese Piero Valdiserra has argued that ""spaghetti could be considered traditional in Bologna"", even though tagliatelle is the ""most suitable"" pasta. ""Ragù alla bolognese"" along with ""béchamel"" is also used by many Italian chefs to prepare traditional baked lasagna in Bolognese style. Gruppo Virtuale Cuochi Italiani"
"cooked in a wood-fired oven with hard crust and large holes inside. Also used are ""sfilatini"", somewhat similar to a French baguette, but shorter and thicker. ""Rosetta"" rolls and other varieties are also present. From the classic """"pummarola"""" (tomato sauce) to the simplest ""aglio e uoglio"" (garlic and oil), down to a wide variety of sauces, with vegetables or seafood, up to the ragù, southern Italy's creativity enhances its pasta dishes. Cuisine traditionally attributed to the poor often mixes pasta with legumes. The most popular are: ""pasta e fagioli"" (pasta with beans), sometimes enriched with pork rind (""cotiche""), ""pasta e"
"is heavily emphasized as the third critical component in a ""sofregit"" base along with tomatoes and onions. Garlic is optional, as it is not considered an integral part of the standard ""sofregit"" recipe. Some ""sofregit"" recipes do not contain tomatoes at all, but are made more complex with the addition of diced vegetables such as leeks or bell peppers. In Italian cuisine, chopped onions, carrots and celery is battuto, and then, slowly cooked in olive oil, becomes ""soffritto"". It is used as the base for most pasta sauces, such as arrabbiata sauce, but occasionally it can be used as the"
"of the area"", a view that is consistent with that often expressed by the Italian Academy of Cuisine. The many variations tend to be based on a common theme. For instance, garlic is absent from all of the recipes mentioned above, as are herbs other than the parsimonious use of bay leaves by some. Seasoning is limited to salt, pepper and the occasional pinch of nutmeg. In all of the recipes, meats dominate as the principal ingredient, while tomatoes, in one form or another, are only an auxiliary ingredient. In Bologna ""ragù alla bolognese"" is customarily paired and served with"
"meat is replaced with chickpeas by the ""minestra incu i ceci di Iovi Santu"". In the island is also prepared the ""Stufatu"", a soup whose main ingredient is either wheat flour (""stufatu di farin'di granu"") or corn flour (""stufatu di farin'di granonu""). ""Brilluli"" is a porridge whose ingredients are chestnut flour, water and goat milk. Pasta dishes particularly show the Italian influence on the Corsican cuisine. Especially stuffed pasta is popular, like ""ravioli"" and ""cannelloni"": both are stuffed with ""brocciu"", similar to the Italian ricotta, ravioli together with spinachs. Pasta sauce with tomatoes and minced meat (""Salsa pe a pastasciutta"")"
"cut with a special rolling pin with notches to obtain its particular shape. In Abruzzo, maccheroni alla chitarra are most typically prepared with a ragout of lamb (""ragù d'agnello""). In particular areas of the Abruzzi the traditional condiment is tomato sauce with veal meatballs, so-called ""pallottelle"". A dried variation without egg is often marketed as spaghetti or maccheroni alla chitarra within and outside of Italy. Spaghetti alla chitarra Spaghetti alla chitarra (), also known as maccheroni alla chitarra, is a variety of egg pasta typical of Abruzzo, Italy. Tonnarelli are a similar pasta from Lazio. They have a square cross"
"Antipasto Antipasto (plural antipasti) is the traditional first course of a formal Italian meal. Typical ingredients of a traditional antipasto include cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats, and vegetables in oil or vinegar. The contents of an antipasto vary greatly according to regional cuisine. It is quite possible to find different preparations of saltwater fish and traditional southern cured meats (like soppressata or 'nduja) in the south of Italy, whereas in northern Italy it will contain different kinds of cured meats and mushrooms and, especially near lakes, preparations of"
"a main ingredient, and is used in various cuisines and dishes. In Italian cuisine, ""alla pizzaiola"" refers to tomato-garlic sauce, which is used on pizza, pasta and meats. Toum is a garlic sauce common to the Levant. Similar to the Provençal aioli, it contains garlic, salt, olive oil or vegetable oil, and lemon juice, traditionally crushed together using a wooden mortar and pestle. Garlic sauce Garlic sauce is a sauce prepared using garlic as a primary ingredient. It is typically a pungent sauce, with the depth of garlic flavor determined by the amount of garlic used. The garlic is typically"
"that accompany pasta. The sauce consists of 4 components: chili, oil, vinegar and other condiments such as soy sauce and pepper. The chili is made from various ingredients and its preparation often includes frying and blending. Oil, traditionally lard, ensures a smooth texture in the noodles, although vegetable oil is sometimes used as a healthier though less tasty version. Vinegar is added for its sourness, and diners may specify how much vinegar is used. The chili sauce may be replaced with tomato ketchup for children, who are uncomfortable with the spiciness of the chili. Soup is served in a bowl"
"Alfredo. Fettuccine Fettuccine (; literally ""little ribbons"" in Italian; sing. ""Fettuccina"") is a type of pasta popular in Roman and Tuscan cuisine. It is a flat thick pasta made of egg and flour (usually one egg for every 100 g of flour), wider than but similar to the tagliatelle typical of Bologna. It is often eaten with ""sugo d'umido"" (beef ragù) and ""ragù di pollo"" (chicken ragù). Fettuccine is traditionally made fresh (either at home or commercially) but dried fettuccine can also be bought in stores. Spinach fettuccine is made from spinach, flour, and eggs. Dishes made with fettuccine include"
"Vincisgrassi Vincisgrassi, also spelled vincesgrassi, is a typical Marche pasta dish similar to lasagne al forno, considered one of the gastronomic emblems of the Marche cuisine.. Vincisgrassi are flat pasta (usually made with 100 grams of flour for each egg), a meat sauce called ragù (in this recipe, differently from other ragùs the variety of meats is coarsely chopped and mixed with cloves, celery, onion, carrot, chicken giblets, tomatoes and white wine) and Béchamel sauce with a lot of nutmeg). According to tradition, the Italian name of the dish derives from simplification and Italianization of the name of the general"
"and Marche. The traditional first course is pasta, which includes regular pasta, pasta in broth and baked pasta, prepared in many different shapes. Almost all pasta dishes require a base of ""sfoglia"", a dough of eggs and flour, handmade with a rolling pin. First courses include cappelletti, passatelli in broth, lasagne, cannelloni, nidi di rondine, ravioli, tagliatelle, garganelli, maltagliati, gnocchi and strozzapreti, seasoned with bolognese sauce or a dressing of butter and sage. Second courses include meat dishes, such as pollo alla cacciatora, rabbit in porchetta, meat-filled zucchini, sausages and mixed grilled meats, and fish dishes, like barbecues of atlantic"
"easily found spices and vegetables such as cloves, bay leaves, and garlic) and it was not until decades later that it came to be commonly prepared with oregano or basil. Spaghetti is made from ground grain (flour) and water. Whole-wheat and multigrain spaghetti are also available. At its simplest, spaghetti can be formed using no more than a rolling pin and a knife. A home pasta machine simplifies the rolling and makes the cutting more uniform. Fresh spaghetti would normally be cooked within hours of being formed. Commercial versions of 'fresh' spaghetti are manufactured. The bulk of dried spaghetti is"
"Spaghetti alla chitarra Spaghetti alla chitarra (), also known as maccheroni alla chitarra, is a variety of egg pasta typical of Abruzzo, Italy. Tonnarelli are a similar pasta from Lazio. They have a square cross section about 2–3 mm thick. Ciriole is the thicker version of chitarra, approximately double the thickness of spaghetti. It has a squared shape rather than round. The name of this spaghetti comes from the tool (the so-called ""chitarra"", literally ""guitar"") this pasta is produced with, a tool which gives spaghetti its name, shape and a porous texture that allows pasta sauce to adhere well. The"