Melted, as butter.
Dishes prepared “garden style,” with chopped vegetables and salad greens.
“Jewish style.” Dishes prepared referring to the traditional cooking of the Italian Jews that lived in the ghettos of 19th century Rome.
usually seafood, steamed “in a bag” of parchment or aluminum foil.
Oxtail, grilled or roasted, a Roman specialty often stuffed into pastas or used as the basis for a meat sauce.
Ingredients pounded into a form of paste. Also, a general term referring to a common technique to sautée pasta in a skillet with a bit of its sauce and grana.
“Mariner’s style.” A quickly made sauce usually containing fresh crushed tomatoes, garlic, oregano and olive oil.