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Menu jargon
Words often found in italian stlye restarurant menus
Question | Answer |
---|---|
Flambee | Set alight breifly with liquor |
Tapenade | Dip |
Shallots | Small bulb root vegetable (similar to onions) |
Grissini | Thin crispy italian breadsticks |
Fennel | European herb (parsley family) |
Rosti | Fried flat cake made from grated potatoes |
Tortellini | Pasta stuffed with meat |
Tortelloni | Pasta stuffed with cheese |
Napoli | Sauce with olive oil, onions, garlic, tomato, basil |
Linguini | Pasta in long slender flat strips |
Garganelli | Pasta in tubular shapes |
Bechamel | Rich creamy herb sauce |
Char grill | Grill quickly at a high heat |
Foie gras | Pate made from goose liver |
Porcini | A wild mushroom |
Escalopes | Thin slice of meat |
Sautee | Fried quickly |