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.
Gilt head, dorade.
Cooking technique of flattening an ingredient with a heavy weight, while grilling or sautéeing it.
Seviche, a method of preserving fish by marinating it in white vinegar.
“Milan style.” Any of a variety of dishes associated with Milan, usually involving butter in the cooking process. Costoletta alla milanese is a pounded, breaded veal chop with the bone… [Read More]