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Gremolata
Gremolata () or gremolada (, ) is a green sauce made of chopped parsley, lemon zest, and garlic. It is the standard accompaniment to the Milanese braised veal shank dish ''ossobuco alla milanese''. Ingredients ''Gremolata'' usually includes grated lemon peel, although the zest from other citrus fruits (lime, orange, grapefruit, etc.) may be used. There are also other variations, such as leaving out the herbs (parsley, cilantro/coriander, mint, sage) or the feature (garlic, finely grated fresh horseradish, minced shallot), or adding another item ( Pecorino Romano cheese, anchovy, toasted pine nuts, grated bottarga). See also * Chimichurri * Persillade, a sauce made from parsley and garlic * Pesto Pesto () is a sauce that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep's milk), a ... * Pistou References ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gremolata 03
Gremolata () or gremolada (, ) is a green sauce made of chopped parsley, lemon zest, and garlic. It is the standard accompaniment to the Milanese braised veal shank dish ''ossobuco alla milanese''. Ingredients ''Gremolata'' usually includes grated lemon peel, although the zest from other citrus fruits (lime, orange, grapefruit, etc.) may be used. There are also other variations, such as leaving out the herbs (parsley, cilantro/coriander, mint, sage) or the feature (garlic, finely grated fresh horseradish, minced shallot), or adding another item ( Pecorino Romano cheese, anchovy, toasted pine nuts, grated bottarga). See also * Chimichurri * Persillade, a sauce made from parsley and garlic * Pesto Pesto () is a sauce that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep's milk), a ... * Pistou References ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parsley
Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), but has been naturalized elsewhere in Europe, and is widely cultivated as a herb, and a vegetable. Parsley is widely used in European, Middle Eastern, and American cuisine. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Flat leaf parsley is similar, but it is easier to cultivate, some say it has a stronger flavor. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles. It is believed to have been originally grown in S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pesto
Pesto () is a sauce that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep's milk), all blended with olive oil. It originated in Genoa, the capital city of Liguria, Italy. Etymology ''Pesto alla Genovese'' (in English: ''Genoese Pesto''); () refers to the original dish. The name pesto is the past participle of the Genoese verb (Italian: ), which means "to pound," "to crush," in reference to the original method of preparation. According to tradition, the ingredients are "crushed" or ground in a marble mortar through a circular motion of a wooden pestle. This same Latin root, through Old French, also gave rise to the English noun ''pestle''. Incidentally, the Latin root seems to be similar to the Sanskrit adjective ''pishta'' ( sa, पिष्ट, ), which means to "ground," "pounded," "crushed." Strictly speaking ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Persillade
Persillade () is a sauce or seasoning mixture of parsley (french: persil) chopped together with seasonings including garlic, herbs, oil, and vinegar. In its simplest form, just parsley and garlic, it is a common ingredient in many dishes, part of a sauté cook's ''mise en place''. If added early in cooking, it becomes mellow, but when it is added at the end of cooking or as a garnish, it provides a garlicky jolt. It is extensively used in French and French-influenced cuisines, as well as in Cajun, Louisiana Creole, and Québécois cuisines. A classic French and Quebec bistro dish is ''pommes persillade'', cubed potatoes fried in a small amount of oil, with persillade added at the end of the cooking, and can sometimes be combined with Quebec ''poutine ''to produce a hybrid dish called ''poutine persillade''. Persillade is also popular in Louisiana; New Orleans chef Austin Leslie's signature dish was fried chicken with persillade. Variations There are many variations, ei ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Green Sauce
Green sauce or greensauce is a family of cold, uncooked sauces based on chopped herbs, including the Spanish and Italian ''salsa verde'', the French ''sauce verte'', the German ''Grüne Soße'' or ''Frankfurter Grie Soß'' (Frankfurt dialect), the British mint sauce and greensauce, and the Argentinian ''chimichurri''. The Mexican '' salsa verde'', though also called a "green sauce", is instead based on tomatillos and is commonly cooked; the New Mexico version uses a green chile base. History Green sauce has a long history in many parts of Europe. It was certainly present in the Middle Ages, and may date to the Classical period. Green sauce made with parsley and often sage was one of the most common sauces of medieval cookery. In a 14th-century recipe, green sauce served with a dish of cheese and whole egg yolks boiled in watered down wine with herbs and spices was recommended for "lords, for settling their temperament and whetting their appetite". The basic recipe is p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cilantro
Coriander (;coriander in the Cambridge English Pronouncing Dictionary ''Coriandrum sativum'') is an herb in the family . It is also known as Chinese parsley, dhania, or cilantro (). [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pistou
Pistou ( Provençal: ''pisto'' (classical) or ''pistou'' (Mistralian), ), or pistou sauce, is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil. It is somewhat similar to the Ligurian sauce pesto, although it lacks pine nuts. Some modern versions of the recipe include grated parmesan, pecorino, or similar hard cheeses. Etymology and history In the Provençal dialect of Occitan, ''pistou'' means "pounded". The sauce is similar to Genoese pesto, which is traditionally made of garlic, basil, pine nuts, grated Sardinian pecorino, and olive oil, crushed and mixed with a mortar and pestle. The key difference between pistou and pesto is the absence of pine nuts in pistou. Use Pistou is a typical condiment from the Provence region of France most often associated with the Provençal dish ''soupe au pistou'', which resembles minestrone and may include white beans, green beans, tomatoes, summer squash, potatoes, and pasta. The pistou is incorporated in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chimichurri
Chimichurri () is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. Found in Argentinian, Nicaraguan and Uruguayan cuisines,Joyce GoldsteinThe mysterious origins of chimichurri ''San Francisco Chronicle'' (October 5, 2012). the sauce comes in a green (''chimichurri verde'') and red (''chimichurri rojo'') version. It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar or lemon juice. It is somewhat similar to Moroccan chermoula. Etymology The name may be a variant of Spanish ''chirriburri'' 'hubbub', ultimately perhaps from Basque ''zurrumurru'' 'noise, rumor'. Another theory connects it to Basque ''tximitxurri'' 'hodgepodge', 'mixture of several things in no particular order'; many Basques settled in Argentina in the 19th century. Various, almost certainly false etymologies purport to explain the name as a corruption of English words, most commonly "Jimmy sCurry", "Jimmy McCurry", or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bottarga
Bottarga is a delicacy of salted, cured fish roe pouch, typically of the grey mullet or the bluefin tuna (). The best-known version is produced around the Mediterranean; similar foods are the Japanese and Taiwanese , which is softer, and Korean , from mullet or freshwater drum. It has many names and is prepared in various ways. Names and etymology The English name, ''bottarga'', was borrowed from Italian.; 1st edition The Italian form is thought to have been introduced from the Arabic (), plural form (), itself from Byzantine Greek (), a combination of the words ('egg') and ('pickled'). The Italian form can be dated to 1500, as the Greek form of the word, when transliterated into Latin as , occurs in Bartolomeo Platina's ( 1474), the earliest printed cookbook. In an Italian manuscript that "closely parallels" Platina's cookbook and dated to shortly after its publication, is attested in the corresponding passage. The first mention of the Greek form () occurs in the 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pine Nut
Pine nuts, also called piñón (), pinoli (), pignoli or chilgoza (), are the edible seeds of pines (family Pinaceae, genus ''Pinus''). According to the Food and Agriculture Organization, only 29 species provide edible nuts, while 20 are traded locally or internationally owing to their seed size being large enough to be worth harvesting; in other pines, the seeds are also edible, but are too small to be of notable value as a human food. Species and geographic spread In Asia, two species in particular are widely harvested: Korean pine (''Pinus koraiensis'') in northeast Asia (the most important species in international trade) and chilgoza pine (''Pinus gerardiana'') in the western Himalaya. Four other species, Siberian pine (''Pinus sibirica''), Siberian dwarf pine (''Pinus pumila''), Chinese white pine (''Pinus armandii'') and lacebark pine (''Pinus bungeana''), are also used to a lesser extent. Russia is the largest producer of ''Pinus sibirica'' nuts in the world, foll ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anchovy
An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 17 genera; they are found in the Atlantic, Indian and Pacific Oceans, and in the Black Sea and the Mediterranean Sea. Anchovies are usually classified as oily fish. Genera Characteristics Anchovies are small, green fish with blue reflections due to a silver-colored longitudinal stripe that runs from the base of the caudal (tail) fin. They range from in adult length, and their body shapes are variable with more slender fish in northern populations. The snout is blunt with tiny, sharp teeth in both jaws. The snout contains a unique rostral organ, believed to be electro-sensory in nature, although its exact function is unknown. The mouth is larger than that of herrings and silversides, two fish which anchovies closely resemble in ot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pecorino Romano Cheese
Pecorino Romano () is a hard, salty Italian cheese, often used for grating, made with sheep's milk. The name "pecorino" simply means "ovine" or "of sheep" in Italian; the name of the cheese, although protected, is a simple description rather than a brand: " ormaggiopecorino romano" is simply "sheep's heeseof Rome". Even though this variety of cheese originated in Lazio, as the name also indicates, most of its actual production has moved to the island of Sardinia. "Pecorino romano" is an Italian product with name recognized and protected by the laws of the European Community. Pecorino Romano was a staple in the diet for the legionaries of ancient Rome. Today, it is still made according to the original recipe and is one of Italy's oldest cheeses. On the first of May, Roman families traditionally eat pecorino with fresh fava beans during a daily excursion in the Roman Campagna. It is mostly used in Central and Southern Italy. Overview A cheese variety of what might be cons ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
