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May 17, 2010 at 3:18 am did yu hab spagbol yestirdai?
If spagbol sownz lyk too much effert, howabowt a bole ob soop, or porrij or som toest?
I won't ever be asked to review a restaurant again … but … that is life … I'm orf to a caff to eat some spagbol and drink a lot of house red … Sorry there is no law .. been overdoing the law a bit lately … Ciao.
Sunday, 5 August 2007 last minute pasta gone fancy there is a pasta i love above all others. i can never resits a spagbol, would run a mile for lasagne, but my all time favourite would be cavatelli pugliesi. they are so tiny and soft and lovely and go wonderful with whatever sauce you want to serve it with. i'd even like to think you could serve them with some butter, a dash of freshly grated parmesan cheese and dinner is ready. mine had to be done quick tonight. i had a day that was spent either in front of the washing machine, the bookshelf (not reading - organising it!) and bedroom (folding t-shirts) and i was just DESPERATE for some food - it better be done in a dash, but still - it had to be a pretty dish with nice flavours and everything. so i just took some fancy dried porchinis and morels out of my cupboard and mixed this little dish together. it's a last minute dish gone fancy! cavatelli pugliesi cavatelli is a small, shell-shaped pasta with a rolled edge. the pasta is typically sold refrigerated (but also available as a dried pasta).