Pasta â Paolina: Difference between revisions
Content deleted Content added
Ashquarter8 (talk | contribs) Added source |
Ashquarter8 (talk | contribs) Added info & tried to make it sound neutral and proper |
||
| Line 7: | Line 7: | ||
{{Orphan|date=November 2022}} |
{{Orphan|date=November 2022}} |
||
'''Pasta â Paolina''' is a [[pasta]] dish originating in [[Palermo]], [[Sicily]]. It was invented by a |
'''Pasta â Paolina''' is a [[pasta]] dish originating in [[Palermo]], [[Sicily]]. It was invented by a friar at the [[San Francesco di Paola, Palermo|Monastery of San Francesco di Paola]]. The friars avoid meat consumption due to their traditional vow of poverty, so this dish is [[pescatarian]] and utilizes minimal ingredients. Traditionally it used [[bucatini]] but now [[spaghetti]] is often used. It is made with anchovies, garlic, a small amount of chopped tomato, cinnamon, cloves, almonds, fresh basil and breadcrumbs.<ref name="Victoria Vica">{{cite web | last=Vica| first=Victoria| title=Pasta Paolina Style| publisher=Vicaincucina.com| access-date=November 19, 2022 | url=https://www.vicaincucina.com/en/pasta-paulina-style.html}}</ref><ref name="Giusi Patti Holmes">{{cite web |last1=Patti Holmes |first1=Giusi |title=Pasta alla Paolina between gluttony and holiness |url=https://ilsicilia.it/pasta-alla-paolina-tra-gola-e-santita |website=Il Sicilia |publisher=Mercurio Communication |access-date=November 30, 2022}}</ref><ref name="Rosella Cosentino">{{cite web |last1=Cosentino |first1=Rosella |title=Pasta alla Paolina |url=https://ricette.giallozafferano.it/Pasta-alla-paolina.html |website=Giallo Zafferano |publisher=Mondadori Media SpA |access-date=November 30, 2022}}</ref><ref>{{cite web |title=Pasta alla Paolina |url=https://foodnetwork.it/ricette-primi-piatti/pasta-alla-paolina |website=Food Network |publisher=Discovery Italia |access-date=November 30, 2022}}</ref><ref name="Mary Taylor Simeti">{{cite book |last1=Simeti |first1=Mary Taylor |title=Sicilian food : recipes from Italy's abundant isle |date=2009 |publisher=Grub Street |location=London |isbn=9781902304175 |page=127 |access-date=November 30, 2022}}</ref> |
||
Revision as of 11:24, 30 November 2022
 | This article, Pasta â Paolina, has recently been created via the Articles for creation process. Please check to see if the reviewer has accidentally left this template after accepting the draft and take appropriate action as necessary.
Reviewer tools: Inform author |
| This article, Pasta â Paolina, has recently been created via the Articles for creation process. Please check to see if the reviewer has accidentally left this template after accepting the draft and take appropriate action as necessary.
Reviewer tools: Inform author |
Pasta â Paolina is a pasta dish originating in Palermo, Sicily. It was invented by a friar at the Monastery of San Francesco di Paola. The friars avoid meat consumption due to their traditional vow of poverty, so this dish is pescatarian and utilizes minimal ingredients. Traditionally it used bucatini but now spaghetti is often used. It is made with anchovies, garlic, a small amount of chopped tomato, cinnamon, cloves, almonds, fresh basil and breadcrumbs.[1][2][3][4][5]
See also
References
- ^ Vica, Victoria. "Pasta Paolina Style". Vicaincucina.com. Retrieved November 19, 2022.
- ^ Patti Holmes, Giusi. "Pasta alla Paolina between gluttony and holiness". Il Sicilia. Mercurio Communication. Retrieved November 30, 2022.
- ^ Cosentino, Rosella. "Pasta alla Paolina". Giallo Zafferano. Mondadori Media SpA. Retrieved November 30, 2022.
- ^ "Pasta alla Paolina". Food Network. Discovery Italia. Retrieved November 30, 2022.
- ^ Simeti, Mary Taylor (2009). Sicilian food : recipes from Italy's abundant isle. London: Grub Street. p. 127. ISBN 9781902304175.
{{cite book}}:|access-date=requires|url=(help)
Category:Cuisine of Sicily Category:Palermitan cuisine Category:Pasta dishes
 | This food-related article is a stub. You can help Wikipedia by expanding it. |