Examples of using Maccheroni in English and their translations into German
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Maccheroni with culatello and Parmesan cream.
Up the"family" or maccheroni macaroni and noodle-like.
Carnival parties with masks and floats, sweets and delicious maccheroni with ragu?
Fresh maccheroni pasta carbonara style with prawns.
Other tube-shaped pastas include Maccheroni, Rigatoni and Tortiglioni.
Serve the maccheroni and decorate with some strips of culatello.
In a smallwhite town every Sunday each family celebrates a culinary rite: maccheroni with tomatoes.
Bucatini, Fusilli, Maccheroni, Maccheroncini and Rigatoni.
Maccheroni, Extruded pasta through bronze slowly drying crops coming only from Sicily, at 3 different flavours.
Kenwood'Pasta Fresca' Tool for Maccheroni Lisci and other high quality kitchen tools….
Maccheroni with chestnuts, pumpkin and Taleggio cheese OR Tagliolini with cuttlefish and Piennolo cherry tomatoes on a cream of chickpeas.
Homemade ravioli filled with pumpkin seasoned with butter, sage and walnuts OR Homemade maccheroni with Italian sausage, champignons and cream.
Fettuccine alle vongole, maccheroni alla romana, and the speciality of the house, liver with onions.
In a nutshell, the Martelli pasta is made by slowly kneading high quality durum wheat with cold water. Then, drawing it through bronze moulds gives it not only the desired shape- spaghetti,penne, maccheroni, etc.
One knows Maccheroni, Trotellini, ravioli and spaghetti, but only we do the unique Longuini with meatballs.
Apart from the legends, one thing is certain: if you are in Lari do not forget to buy some cherries and some Tuscan maccheroni. Here's a recipe for you to cook in the kitchen of your holiday villa in Tuscany: maccheroni with pine-kernels, cherry tomatoes, sage and rosemary.
Homemade maccheroni alla Norma(tomato sauce, fried aubergines and salted ricotta) OR Homemade bucatini with sardines.
After an enchanting excursion between the centuries old pinewood and the still smoking lava stream, or after an alpine ski excursion on the top of Europe's highest volcano, you will enjoy in our restaurant typical local specialities: country hors d'oeuvre,home made"maccheroni" with pork meat and mushrooms, sausage or grilled lamb… everything served with a good local wine.
The Maccheroni with culatello and Parmesan cream is a delicate and delicious first plate, but above all very easy and fast to prepare.
In some areas of the Abruzzo region the traditional sauce for Maccheroni alla Chitarra is a tomato sauce thickenned with 1 cm diameter veal meat balls, so called"pallottelle.
Maccheroni alla chitarra And the Quick soup are only two delicacies that you will take the opportunity to enjoy the many Hotel al Parco Nazionale Abruzzo.
In some areas of the Abruzzo region the traditional sauce for Maccheroni alla Chitarra is a tomato sauce thickenned with 1 cm diameter veal meat balls, so called"pallottelle.
Fill the maccheroni with the mixture, arrange in an oven dish, cover with the meat sauce and plenty of Pecorino and place in the oven.
You will be guided to learn the secrets for cooking italian dishes, expecially the one's of the tuscan tradition: You will learn how to make pasta with your hands like tagliatelle, pappardelle, pici, ravioli,tortellini and maccheroni, traditional tuscan dishes like panzanella using bread and vegetables(cucumber tomatoes, onions and fresh basil), tuscan crostini, the secrets to cook perfectly our chianina t-bone on bbq and traditional italian desserts like tiramisu' and"panna cotta" with strawberries and chocolate.
Alongside the inevitable maccheroni alla chitarra with lamb sauce, the sagne e fagioli and sheepmeat(including kebabs, small goat skewers), authentic specialties of the local cuisine is the use of unusual ingredients food, whose availability is related to specific crops.
One of the most delicious recipes made with leftover ragout sauce is certainly"maccheroni con ricotta", ricotta being a soft and sweet cheese that creates a nice contrast with the strong taste of ragout, giving it a creamy and tasty texture.
The organic semolina maccheroni are an organic pasta, that is worked according to the traditional method through cold dough and bronze drawing to obtain a rough and porous pasta; the drying is at low temperatures to avoid damaging the gluten and to maintain the nutritional characteristics of the product.
In a saucepan with salted hot water, cook the maccheroni for 7 minutes, drain it and add it to the mixture with sage and culatello, then add the Parmesan cream and mix well to amalgamate the ingredients.
Origially from Abruzzo, Maccheroni alla Chitarra(guitar Maccheroni) are the original squared section long format with a thickness between 1,57 and 1,70.
 Square parties are waiting for you with maccheroni, maltagliati, gnocchi,"bigoi con le sardele", but also polenta, crauti and sausages, chips and wurstel, crostoli, fortaie, music and entertainment for both adults and children.