Casoncelli are kind of stuffed pasta, typical of the culinary tradition of Lombardy, in the north-central part of Italy. The shell consists of two sheets of pasta, about 4 cm long, pressed together at the edges, like that of ravioli. Alternatively it is a disk shaped like a sweet wrapper. Casoncelli in the style alla bergamasca are stuffed with a mixture of bread crumbs, parmesan, ground beef, salami or sausage. Variants of filling include spinach, amaretto biscuits and garlic, they are served with burro e salvia: melted butter flavored with sage leaves
A casserole is a large, deep pan used both in the oven and as a serving vessel. The word is used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan. "Casserole" should not be confused with the word "cacerola", Spanish for "cooking pot". In the United States and continental Europe casseroles consist of pieces of meat or fish, various chopped vegetables, a starchy binder such as flour, potato or pasta, a crunchy or cheesy topping. Liquids are released from the meat and vegetables during cooking, further liquid in the form of stock, beer, cider, or vegetable juice may be added when the dish is assembled. Casseroles are cooked in the oven uncovered, they may be served as a main course or a side dish, may be served in the vessel in which they were cooked. In the United Kingdom, the Republic of Ireland and New Zealand, a casserole is named after its dish, rather than its contents. Casseroles in these countries are similar to stews; the difference is that once the meat and vegetables are browned on top of the stove, they are cooked in liquid in the oven in a closed dish, producing meat, tender and juicy, from long slow cooking.
The heat is indirect, so there is less chance of burning. Examples of casserole include ragout, Lancashire hotpot, tajine, shepherd's pie, timballo, sweet potato pie, carbonnade. A distinction can be made between casseroles and stews: stewing is a cooking process whereby heat is applied to the bottom of the cooking vessel, whereas casserole is baked in an oven, where heat circulates all around the cooking vessel. Casseroles may be cooked covered or uncovered, while braises are covered to prevent evaporation. Baked dishes have existed for thousands of years. Early casserole recipes consisted of rice, pounded and filled with a savoury mixture of meats such as chicken or sweetmeats; some time around the 1870s this sense of casserole seems to have slipped into its current sense. Cooking in earthenware containers has always been common in most nations, but the idea of casserole cooking as a one-dish meal became popular in the United States in the twentieth century in the 1950s when new forms of lightweight metal and glass cookware appeared on the market.
By the 1970s casseroles took on a less-than sophisticated image. Dutch oven Güveç Jugging List of baked goods List of casserole dishes List of cooking vessels Parched grain Wright, C. A.. Bake Until Bubbly: The Ultimate Casserole Cookbook. Houghton Mifflin Harcourt. P. pt19. ISBN 978-0-544-17748-2. – History of the casserole
Cannelloni are a cylindrical type of lasagna served baked with a filling and covered by a sauce in Italian cuisine. Popular stuffings include minced beef; the lasagna is typically covered with tomato sauce and Béchamel to cover the top. Cannelloni are a typical dish of the Catalan cuisine, where they are called canelons and traditionally consumed on Saint Stephen's Day. Early references to macheroni ripieni can be traced back to 1770. Manicotti are the American version of cannelloni, though the term may refer to the actual baked dish; the difference may originate in the fact that cannelloni consisted of pasta sheets wrapped around the filling, as opposite to machine-extruded cylinders that needed filling from one end. List of stuffed dishes
OCLC Online Computer Library Center, Incorporated d/b/a OCLC is an American nonprofit cooperative organization "dedicated to the public purposes of furthering access to the world's information and reducing information costs". It was founded in 1967 as the Ohio College Library Center. OCLC and its member libraries cooperatively produce and maintain WorldCat, the largest online public access catalog in the world. OCLC is funded by the fees that libraries have to pay for its services. OCLC maintains the Dewey Decimal Classification system. OCLC began in 1967, as the Ohio College Library Center, through a collaboration of university presidents, vice presidents, library directors who wanted to create a cooperative computerized network for libraries in the state of Ohio; the group first met on July 5, 1967 on the campus of the Ohio State University to sign the articles of incorporation for the nonprofit organization, hired Frederick G. Kilgour, a former Yale University medical school librarian, to design the shared cataloging system.
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Casarecce originates from Sicily, are short twists of pasta, which appear rolled up on themselves. List of pasta
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not consumed by themselves. Sauce is a French word taken from the Latin salsa, meaning salted; the oldest recorded European sauce is garum, the fish sauce used by the Ancient Greeks. Sauces need a liquid component. Sauces are an essential element in cuisines all over the world. Sauces may be used for savory dishes, they may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook in restaurants, but today many sauces are sold premade and packaged like Worcestershire sauce, HP Sauce, soy sauce or ketchup. Sauces for salad are called salad dressing. Sauces made by deglazing a pan are called pan sauces. A chef who specializes in making sauces is called a saucier. Sauces used in traditional Japanese cuisine are based on shōyu, miso or dashi.
Ponzu, citrus-flavored soy sauce, yakitori no tare, sweetened rich soy sauce, are examples of shōyu-based sauces. Miso-based sauces include gomamiso, miso with ground sesame, amamiso, sweetened miso. In modern Japanese cuisine, the word "sauce" refers to Worcestershire sauce, introduced in the 19th century and modified to suit Japanese tastes. Tonkatsu and yakisoba sauces are based on this sauce. Japanese sauce or wasabi sauce is used on sushi and sashimi or mixed with soy sauce to make wasabi-joyu; some sauces in Chinese cuisine are soy sauce, hoisin sauce, sweet bean sauce, chili sauces, oyster sauce, sweet and sour sauce. Korean cuisine uses sauces such as doenjang, samjang and soy sauce. Southeast Asian cuisines, such as Thai and Vietnamese cuisine use fish sauce, made from fermented fish. Indian cuisines use sauces such as tomato-based sauces with varying spice combinations, tamarind sauce, coconut milk-/paste-based sauces, chutneys. There are substantial regional variations in Indian cuisine, but many sauces use a seasoned mix of onion and garlic paste as the base of various gravies and sauces.
Various cooking oils, ghee and/or cream are regular ingredients in Indian sauces. Filipino cuisine uses "toyomansi" as well as different varieties of suka, patis and banana ketchup, among others. Indonesian cuisine uses typical sauces such as kecap manis, bumbu kacang and tauco, while popular hot and spicy sauces are sambal, dabu-dabu and rica-rica. In traditional British cuisine, gravy is a sauce used on roast dinner; the sole survivor of the medieval bread-thickened sauces, bread sauce is one of the oldest sauces in British cooking. Apple sauce, mint sauce and horseradish sauce are used on meat. Redcurrant jelly, mint jelly, white sauce may be used. Salad cream is sometimes used on salads. Ketchup and brown sauce are used on fast-food type dishes. Strong English mustard is used on various foods, as is Worcestershire sauce. Custard is a popular dessert sauce. Other popular sauces include mushroom sauce, marie rose sauce, whisky sauce, Albert sauce and cheddar sauce. In contemporary British cuisine, owing to the wide diversity of British society today, there are many sauces that are of British origin but based upon the cuisine of other countries former colonies such as India.
Sauces in French cuisine date back to the Middle Ages. There were many hundreds of sauces in the culinary repertoire. In cuisine classique, sauces were a major defining characteristic of French cuisine. In the early 19th century, the chef Marie-Antoine Carême created an extensive list of sauces, many of which were original recipes, it is unknown how many sauces Carême is responsible for. The cream sauce, in its most popular form around the world, was concurrently created by another chef, Dennis Leblanc, working in the same kitchen as Carême. Carême considered the four grandes sauces to be espagnole, velouté, béchamel, from which a large variety of petites sauces could be composed. In the early 20th century, the chef Auguste Escoffier refined Carême's list of basic sauces in the four editions of his classic Le Guide Culinaire and its abridged English translation A Guide to Modern Cookery, he dropped allemande as he considered it a variation of velouté, added hollandaise and sauce tomate, defining the five fundamental "mother sauces" still used today: Sauce béchamel, milk-based sauce, thickened with a white roux Sauce espagnole, a fortified brown veal stock sauce, thickened with a brown roux Sauce velouté, light stock-based sauce, thickened with a roux or a liaison, a mixture of egg yolks and cream Sauce hollandaise, an emulsion of egg yolk and lemon Sauce tomate, tomato-basedA sauce, derived from one of the mother sauces by augmenting with additional ingredients is sometimes called a "daughter sauce" or "secondary sauce".
Most sauces used in classical cuisine are daughter sauces. For example, béchamel can be made into Mornay by the addition of grated cheese, espag
Calamarata is a kind of thick ring pasta dyed with black squid ink so that they resemble sliced calamari. It originates from Naples in the South of Italy. Calamaretti is the smaller variant of Calamarata. List of pasta