Italian Culinary Terms.docx - Italian Culinary Terms Al Dente cooked so as to be still firm when bitten Amaretto a sweet almond-flavored liqueur

Italian Culinary Terms.docx - Italian Culinary Terms Al...

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Italian Culinary Terms Al Dente - cooked so as to be still firm when bitten. Amaretto- a sweet, almond-flavored liqueur. Antipasto- an appetizer typically consisting of olives, anchovies, cheeses, and meats Arborio- a variety of round-grained rice produced in Italy and used in making risotto. Baccala- "large-headed fish" Balsamic Vinegar- a very dark, concentrated, and intensely flavoured vinegar made wholly or partially from grape must Braciole- an Italian dish, consisting of slices of meat that are pan-fried or grilled, often in their own juice or in a small amount of light olive oil. Brodo- essentially a beef or vegetable stock that is often used on its own as a broth, such as in the beloved tortellini in brodo, or as the base for sauces, stews and more. Bruschetta- toasted Italian bread drenched in olive oil and served typically with garlic or tomatoes. Cacciatore- prepared in a spicy tomato sauce with mushrooms and herbs. Calamari- squid served as food.
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  • Winter '15
  • Thornton
  • Olive oil, Italian cuisine, Italian dish

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