International Vocab Pg. 3

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ASAPARAGI

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Asparagus. Both white and green varieties are available across Italy. Young spears are simply boiled, steamed or roasted and dressed with olive oil and grated cheese.

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BACCALA

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Salted dried cod. Also known as stoccafisso although true stockfish is dried but unsalted. Baccala must be soaked for a couple of days, changing the water often before it can be used.

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BAGNET

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In a dialect of Piedmont, this means sauce ("little bath"). A red and a green version are common, and both are used to accompany bollito misto, a typically Piedmontese assortment of boiled meats. The red bagnet features tomatoes, carrots, celery, onions, and garlic that are cooked for half an hour, to which wine vinegar and sugar are added; the sauce is then simmered for two more hours. The green bagnet is a piquant blend of anchovies, hard-boiled egg yolks, parsley, garlic, capers, bread that has been soaked in milk and squeezed dry, extra-virgin olive oil and salt and pepper.

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BARBATIETOLE

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Beets. This red, succulent root of a biennial plant (Beta vulgaris). Often dressed with vinegar and served cold and sliced, but can also be served hot. Beets have a sweet, earthy flavor when roasted.

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BASILICO

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Basil. An herb with an intense aroma and sweet flavor it is associated with italian cusine more than any other herb. Often used in tomato sauces, pizza, salads, soups and omlets.

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BATTUTA

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A mixture of onion, garlic, fatback, and other ingredients added for flavoring a stew of soup. If sauteed, it is called a soffritto.

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BAVETTE

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Ribbon shapped long pasta.

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BECIAMELLA

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Bechamel souce. A white sauce made from butter, and milk thickened with flour that is used in many dishes in an Italian kitchen.

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PAPPARADELLE

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A favorite in Tuscany, this pasta consists of long ribbons of fresh pasta about 1 inch wide.

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PARMIGIANO REGGIANO

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Parmesan. One of the best known Italian cheeses which is made in a strictly regulated fashion around the Parma area. Parmesan is a dry cheese, and has a mild flavor. It can be eaten on it's own, or grated and used in many dishes in an Italian kitchen, particulary to top a finished pasta dish.

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PASSATA

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Puree of Tomato. Also used to make sauces. If you pass chopped of whole tomatoes through a food mill or blend them you will get passata.

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PASSATELLI

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A traditional first course in neighboring regions of Romagna and the Marche, passatelli were named because they are passed through a special iron that looks like a slotted spoon mounted on two horizontal handles. In Romagna, the dough is made with fresh bread crumbs, eggs, Parmigiano, and a grating of nutmeg and lemon zest; beef marrow can be used to make passatelli particulary rich. In the Marche, passatelli include ground beef, and the lemon is omitted.

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PASTA FROLLA

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Short pastry used in baking both sweet and savory dishes.

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PASTA GRATTUGIATA

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Pasta dough that has been dried and then grated into very small grains, and cooked as couscous or served in broth.

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PASTA SGOGLIATA

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Puff pastry. Also called millefogile

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PASTA VERDE

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Green pasta, most commonly made with chopped or pureed spinach.

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PASTELLA

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A basic batter used for deep frying, consisting of flour and water, and sometimes eggs.

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PASTINA

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Any tiny dried pasta most commonly used in soups, as for Pastina in Brodo.

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PATATE

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Potato. Patate fritte are french fries, and patatine potato chips.