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AGLIO e OLIO |
(AH-lyoh
ay AW-lyoh) Italian for garlic and oil, referring to a dressing of
garlic and hot olive oil. |
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ANTIPASTI |
(ahn-tee-PAHS-tee)
Literally meaning "before the pasta) This Italian term refers to hot or
cold Hors D’oeuvre. An assortment of antipasti could include appetizers
such as cheese, meats, olives and vegetables. |
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ASIAGO CHEESE |
(ah-see-ah-go) A semi-firm Italian cheese with a rich, nutty flavor. |
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BUFFALO
MOZZARELLA |
The most
prized of fresh mozzarella. Made from a combination of water buffalo
milk and cows milk. |
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ENGLISH STYLE |
Seasoned
breadcrumbs with garlic, lemon, butter, oil and parsley. |
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ESCAROLE |
(Es-KUH-rohl)
A type of endive that has broad, slightly curved green leaves and is
bitter tasting. |
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GORGONZOLA |
(GOR-ghun-zola) Named for a town
outside Milan where it was originally made. Gorgonzola is one of Italys
great cheeses. It has an ivory colored interior that can be lightly or
thickly streamed with bluish green veins. This cows milk cheese is rich
and creamy, with a savory, slightly pungent flavor. When aged over 6
months, the flavor and aroma can be quite strong, sometimes downright
stinky. Gorgonzola is stronger than Bleu Cheese due to the aging process
and is a great accompaniment for pears, apples and peaches and also
pairs nicely with hearty red wines. |
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MISTO |
(MEE-stow)
Italian for mixed. |
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POLENTA |
A staple of
Northern Italy. Polenta is a mush made from cornmeal. It can be eaten
hot with a little butter, or cooled until firm, cut into squares and
fried, such as ours. |
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PORTOBELLO
MUSHROOM |
An extremely
large, dark brown mushroom. Portobellos can easily measure 6 inches in
diameter with an open, flat cap. |
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PROSCIUTTO |
(proh-SHOO-toh)
An Italian ham. |
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MARINARA |
Pressed tomatoes, (meaning no
chunks) stewed with pork, lamb and beef bones, liberally added with
garlic, oil and assorted Italian seasonings. |
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TOMATO BASIL |
Chunky tomato
sauce, vegetarian friendly, oil, garlic and fresh basil. |
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MEAT SAUCE |
Ground pork,
lamb and beef, porcini mushrooms, oil and garlic in a tomato basil
sauce. |
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ALFREDO SAUCE |
Heavy cream
with fresh herbs, garlic and parmesan cheese. |
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CHAMPAGNE
CREAM SAUCE |
Light cream
sauce seasoned with ginger, shallots, garlic and champagne. |
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TORTELLINI |
Small,
crescent shaped pasta pouches stuffed with various fillings. |
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FETTUCCINI |
Egg noodles,
rolled flat and cut into 3/8 inch wide strips. |
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ANGEL HAIR |
Long,
extremely thin noodle, the smallest and most delicate pasta. |
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CAPELLINI |
Thin pasta
strands, slightly thicker than angel hair pasta. |
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ZITI |
Thin tubes of
macaroni, usually around 2 inches long. |
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LINGUINI |
Long, narrow,
flat noodles, not as wide as fettuccini. |
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RAVIOLI |
Little square
or round pillows of dough, filled with a variety of mixtures such as
cheese, meat or vegetables. We currently have only cheese filled. |
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CALAMARI |
Squid |
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PASTINA |
Italian for
"tiny dough". Tiny pasta often used in soups. |
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FAGIOLI |
Mushroom |