"Which Italian foodstuff which comprises of dumplings made of flour, semolina or potatoes boiled or baked and served with grated cheese or sauce takes it’s name from the Italian for ""Knock On Wood"" ?"
Italian cuisine artichokes, sausage, cheese or young anchovies. Hilly districts use chestnuts as a source of carbohydrates. Ligurian pastas include "corzetti" from the Polcevera valley; "pansoti", a triangular shaped ravioli filled with vegetables; "piccagge", pasta ribbons made with a small amount of egg and served with artichoke sauce or "pesto" sauce; "trenette", made from whole wheat flour cut into long strips and served with pesto; boiled beans and potatoes; and "trofie", a Ligurian "gnocchi" made from whole grain flour and boiled potatoes, made into a spiral shape and often tossed in "pesto". Many Ligurians emigrated to Argentina in the late 19th and
Cauliflower cheese Cauliflower cheese Cauliflower cheese is a traditional British dish. It can be eaten as a main course, for lunch or dinner, or as a side dish. Cauliflower cheese consists of pieces of cauliflower lightly boiled and covered with a milk-based cheese sauce, for which a mature cheese (such as cheddar) tends to be preferred. A more elaborate white sauce or cheddar cheese sauce flavoured with English mustard and nutmeg may also be used. The dish is topped with grated cheese (sometimes mixed with bread crumbs) and baked in the oven to finish it. Cauliflower is thought to originate from Kythrea