Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
14 Cards in this Set
- Front
- Back
Fennel pollen |
Hand harvested Pollen from the fennel plant |
|
Marcona almonds |
Spanish almonds are fried and then salted |
|
Polenta |
Ground corn grain, similar to the texture of grits that is rehydrated with liquid to form a Porridge consistency |
|
Saba |
Grapes a cooked down to a syrupy must, then barrel aged |
|
Farro |
Also known as spelt, a hearty grain that is similar to barley |
|
Calabrian chili |
Small spicy chili pepper from the Calabria region in Italy |
|
Acqua pazza |
“Crazy water“ onion, garlic, basil, send Marzano tomatoes, white wine, chili flakes |
|
Burro fuso |
“Melted butter.” An herb butter sauce that is made by steeping herbs in water, then slowly emulsify butter into herb water. |
|
Gremolata |
A chopped herb condiment containing lemon, oil, herbs; traditional served with braised meats |
|
Lemon curd |
A desert spread made of lemon, eggs and sugar that has a tart flavor |
|
Mirepoix |
A classic French mixture of vegetables as used to start mini Simpson stocks. It is 50% onion, 25% carrot, 25% salary. |
|
Mostarda |
Sweet few condiment served as an accompaniment. Ours has raisins, apricots, white wine, sugar, Dijon mustard |
|
Sugo |
Means “Sauce.” Ours has garlic and onions cooked down into EV 00 and butter‘s San Marzano plum tomatoes, fennel seed and chili flakes |
|
Mixed greens |
Romain lettuce, radicchio, mesculin spring mix |