It is the bean used most in pasta fagioliīasilico – (sweet) basil. dough)īaccala`- dried cod fish, hake (merluzzo)īaccello di vaniglia - (Bacca di vaniglia) vanilla beanīagna cauda - sauce made with olive oil, butter, garlic and anchoviesīagnare - to soak,wet,moisten (see Inzuppare)īagnomaria – bainmarie ( to cook in a double saucepan)īarba di frate (Agretti, Lischi, Rospici, Arescani, Riscoli) - called friars or monks beard is an edible thin tubular green that looks like chives or a friars beard that is slightly bitter, it can be boiled and served with lemon juice and olive oil or bakedīarletta - small white onion 3/4 inch in diameterīarlotti bean lamon - a white bean with red flecks from Venice that is used in salads and is creamy in soups. pancreas, thymus glandĪnisette - sweet clear liqueur made from anise seedsĪnnaffiarre - to bathe with something (annaffiatele - you all bathe them)Īnneletti - pasta in the shape of little ringsĪnolini - a dumpling filled with vegetables, egg, cheese, nutmeg, sometimes meats usually cooked in brothĪrancini - a very popular rice ball that looks like an orange stuffed with various fillingsĪrborio - short grained rice used to make risottoĪrista - loin from the back of the pig (chine of pork)Īrnese - cooking utensil like a handle or tongĪromatizzare - to flavor with herbs and spicesĪrrabbiata - (means angry in Italian) in cooking means to make spicy hotĪsiago - a semi-firm cheese with a nutty flavorĪssottigliare - to flatten or thin down (i.e. Acciuga,he - anchovy,s (alice)(sardoncini)Īccostare - to put along side of somethingĪceto di vino bianco - white wine vinegarĪcetosa – herb that is harvested from the corncob flowerĪcidificare - acidify (adding acidic ingredients)Īcini di pepe – smallest variety of pastina made with wheat flourĪcqua di fiori d'arancio - orange flower waterĪcqia di rose alimentare - sterile water infuse with perfume and color of rosesĪderire – to adhere to (aderiscano bene – they adhere well)Īffettare- to slice (affettala, le –slice it, them)Īffettaverdure - vegetable slicer (see also Sveltafetta)Īgar agar - a thickening agent like gelatin that is extracted from red algaeĪgnolotti – squares or half moon shaped egg pasta with meat or vegetable fillingĪgro di limone - lemon flavor, lemon juice, lemon extractĪjucche - is rampion, it looks similar to a radish with an edible white root and green tops that are also eatenĪlborelle - small freshwater fish usually deep friedĪlbume- egg white (bianco d’uovo)(Chiara,e)Īlchermes - herb based sweet aromatic liquorĪl fresco - in a cool place, inside a coolerĪmalgamare - to blend or mix (amalgamali - blend them)Īmaretti - cookie made with egg whites,almonds and sugarĪmmollo- soak (mettere in ammollo -put to soak) (Lasciare in ammollo - let soak)Īmmollare - to make soft or dissolve by immersion in liquid (ammollato,a -soaked)Īnellini – medium to small ridged tubular pasta cut in thin ringsĪnimelle – sweetbreads, edible internal parts of animal i.e.
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