See maccheroni on Wiktionary
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"text": "In 1835, however, while he was touring Campania, Alexandre Dumas wrote that the common people, the so-called lazzaroni, were living mainly on melons and pizzas, and he went on “Today maccheroni is a European food which has travelled like civilisation, and is to be found everywhere.”",
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"ref": "2008, Margaret Fu, “Maccheroni with Sea Urchin Sauce”, in Enjoy Pasta at Home, Hong Kong, →ISBN, page 89:",
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"ref": "2013, Barry Pennock-Speck, María M. del Saz-Rubio, editors, The Multimodal Analysis of Television Commercials (English in the World), Universitat de València, →ISBN:",
"text": "[Summary of the visual subject] a dish of maccheroni and a waiter serving it",
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"ref": "2018, Mary-Grace Fahrun, “Food”, in Italian Folk Magic: Rue’s Kitchen Witchery, Weiser Books, →ISBN, page 35:",
"text": "Add more gravy and toss until all the maccheroni are coated.",
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"ref": "1990, Carol Field, Celebrating Italy, New York, N.Y.: William Morrow and Company, Inc., →ISBN, page 201:",
"text": "In his book The Ten Pains of Death, Gavin Maxwell tells how only the mother may knead the flour, salt, water, and oil for homemade maccheroni, using a special board for making pasta and bread.",
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"ref": "1990, Massimo Alberini, “Pasta: Not Only Italian”, in Harlan Walker, editor, Oxford Symposium on Food & Cookery 1989: Staple Foods; Proceedings, Prospect Books, →ISBN, page 38:",
"text": "In 1835, however, while he was touring Campania, Alexandre Dumas wrote that the common people, the so-called lazzaroni, were living mainly on melons and pizzas, and he went on “Today maccheroni is a European food which has travelled like civilisation, and is to be found everywhere.”",
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"text": "Drop the maccheroni into the water and boil vigorously, stirring often, 12 to 15 minutes or until tender but still pleasingly firm to the bite.",
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"ref": "2004, Carol Helstosky, Garlic and Oil: Politics and Food in Italy, Berg, →ISBN, page 11:",
"text": "The woman who is less poor gives her neighbor the water in which her maccheroni was cooked, a whitish liquid that is spilled onto morsels of bread, making them softer and giving them at least a flavor of maccheroni.",
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"text": "When they are cooked, place in a plate, having first grated hard rather than fresh provatura cheese, canella well pounded and sugar however much will seem convenient, everything incorporate together so that the maccheroni is covered in cheese, after which fill the plates.",
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{
"ref": "2008, Margaret Fu, “Maccheroni with Sea Urchin Sauce”, in Enjoy Pasta at Home, Hong Kong, →ISBN, page 89:",
"text": "Cook the maccheroni in salted boiling water until al dente.",
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},
{
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This page is a part of the kaikki.org machine-readable All languages combined dictionary. This dictionary is based on structured data extracted on 2024-12-21 from the enwiktionary dump dated 2024-12-04 using wiktextract (d8cb2f3 and 4e554ae). The data shown on this site has been post-processed and various details (e.g., extra categories) removed, some information disambiguated, and additional data merged from other sources. See the raw data download page for the unprocessed wiktextract data.
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