Baku Kitchen! An independent reference of traditional food

parmesan

33 dishes.

Aceto balsamico di Modenasyrupy aged vinegar from cooked grape must, used by the dropAjí de gallinaShredded chicken in creamy ají amarillo-walnut sauce over potatoesAranciniSicilian fried rice balls stuffed with ragù, mozzarellasnackBarbagiuanfried pastry stuffed with Swiss chard and ricotta, national biteCacio e pepepecorino and black pepper pasta, Roman trattoria staplemainCapeletis a la CarusoFilled pasta in a cream sauce with ham, mushrooms and cheesemainChicago deep-dish pizzaTall buttery crust layered with cheese and chunky tomatosoup & stewFagioli con le cotichebean and pork-rind soup, Christmas traditionmainFettuccine alla papalinasilky egg-and-cream fettuccine with prosciutto, created for future Pius XIImainGnocchi alla romanabaked semolina rounds with butter and ParmesanLasagne alla bolognesebaked pasta sheets with ragù, béchamel, Parmigianosalad & sideMacaroni and cheeseBaked pasta in creamy cheddar sauceMinestronevegetable and bean soup with pasta or ricemainNew York-style pizzaThin, foldable wide slices with tomato and mozzarellaNidi di rondinebaked 'swallow's nest' pasta rolls with ham, cheeseParmigiana di melanzanefried eggplant baked with tomato, mozzarella, basilParmigiano Reggianohard cow's-milk cheese aged one to three years, grated or eaten in shardssoup & stewPassatellibread-and-Parmesan noodles served in capon brothsoup & stewPasta e ceciThick chickpea soup with short pasta, rosemary and olive oil.Pesto alla genovesebasil, pine nuts, garlic, Parmigiano pounded with olive oildessertPineapple CakeButtery shortbread cube filled with pineapple jam, favorite souvenirPolentacreamy or grilled cornmeal, northern Italian stapleQuesadilla salvadoreñaSweet cheese pound cake sprinkled with sesameRisotto alla milanesesaffron-gilded risotto, classic beside ossobucomainSardines farciesBoned sardines stuffed with chard, herbs and cheese, then baked.soup & stewSoupe au pistousummer vegetable and bean soup finished with basil and garlicmainSpaghetti all’amatricianaguanciale, tomato and pecorino pasta, Roman stapleSpaghetti alla carbonaraguanciale, egg, pecorino and black pepper; never creammainStrozzapretihand-rolled twisted pasta of Romagna, served with ragù or vegetablesStuffat tal-fenekrabbit stewed in wine, garlic and tomato, the national dishstreet foodSupplìfried rice croquettes with molten mozzarella centersmainTimpanabaked macaroni and meat pie encased in pastrydessertTourte de blettessweet pie of chard leaves with raisins, pine nuts and apple

  • Aceto balsamico di Modena

    Syrupy aged vinegar from cooked grape must, used by the drop. Ready in 30 minutes prep and 4 hours, for…

  • Arancini

    Sicilian fried rice balls stuffed with ragù, mozzarella. Ready in 45 min prep and 40 min cooking. 12 arancini. A…

  • Cacio e pepe

    Pecorino and black pepper pasta, Roman trattoria staple. Ready in 10 min prep and 12 min cooking. 4 servings. A…

  • Capeletis a la Caruso

    Filled pasta in a cream sauce with ham, mushrooms and cheese. Ready in 20 minutes prep and 30 minutes cooking.…

  • Chicago deep-dish pizza

    Tall buttery crust layered with cheese and chunky tomato. Ready in 40 min prep and 40 min cooking. 1 large…

  • Fagioli con le cotiche

    Bean and pork-rind soup, Christmas tradition. Ready in 30 minutes prep and 2 hours 30 minutes cooking. Serves 6. A…

  • Gnocchi alla romana

    Baked semolina rounds with butter and Parmesan. Ready in 25 min prep and 35 min cooking. 6 servings. A main…

  • Lasagne alla bolognese

    Baked pasta sheets with ragù, béchamel, Parmigiano. Ready in 1 hour 30 minutes prep and 4 hours cooking. Serves 8.…

  • Macaroni and cheese

    Baked pasta in creamy cheddar sauce. Ready in 20 min prep and 40 min cooking. 6 servings. A salad &…

  • Minestrone

    Vegetable and bean soup with pasta or rice. Ready in 30 min prep and 1 hr 30 min cooking. 8…