Dish
Linguine al cartoccio
Linguine in parchment
Linguine al cartoccio is made with linguine pasta, shrimp, garlic, cherry tomatoes, white wine, and Parmesan cheese. The pasta and shrimp are cooked with the garlic, tomatoes, and wine until the sauce is thick and flavorful. The mixture is then placed in parchment paper and baked in the oven until the pasta is cooked through. The dish is then topped with Parmesan cheese and served hot. This dish is high in protein and is a great source of vitamins and minerals.
Origins and history
Linguine al cartoccio originated in the Campania region of Italy and has been a popular dish in Italian cuisine for centuries. It was traditionally a dish served at special occasions, such as weddings or holidays. Today, it is a popular dish in Italian restaurants around the world.
Dietary considerations
This dish is not vegetarian and is not gluten-free.
Variations
There are many variations of linguine al cartoccio, including using different types of seafood, such as clams or mussels, adding vegetables like zucchini or bell peppers, or using a different type of pasta, such as spaghetti or fettuccine.
Presentation and garnishing
This dish can be garnished with fresh parsley or basil for added flavor and color.
Tips & Tricks
To make this dish even more flavorful, add some chopped olives or capers to the pasta and shrimp mixture.
Side-dishes
This dish can be served as a main course or as a side dish. It pairs well with a simple green salad or garlic bread.
Drink pairings
This dish pairs well with a light white wine, such as Pinot Grigio or Sauvignon Blanc.
Delicious Linguine al cartoccio recipes
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