Professional Documents
Culture Documents
Farineaux Course in French Classical Menu
Farineaux Course in French Classical Menu
It is a traditional Italian pasta dish
from Naples.
The dish is made by lightly
sauteeing sliced, minced, or
pressed garlic in olive oil,
sometimes with the addition of
dried red chili flakes (in which
case its name is spaghetti aglio,
olio e peperoncino), and tossing
with spaghetti.
Spaghetti Bolognaise
In Italian it is known as ragù alla
bolognese, ragù bolognese, or
simply ragù is a meat-
based sauce in Italian cuisine,
typical of the city of Bologna.
Slow cooked minced meat in
brown sauce.
Fettuccine Alfredo/ Fettuccine al burro
It is an Italian pasta dish
of fresh fettuccine tossed
with butter and Parmesan
cheese.
As the cheese melts,
it emulsifies the liquids to form a
smooth and rich sauce coating
the pasta.
The dish is named after Alfredo
di Lelio, who featured the dish at
his restaurant in Rome in the
early- to mid-20th century
Assignment
List 3 dishes made of Rice in Farineaux
Course with short description