ITALIAN COOKERY GLOSSARY
ALCOHOL is optional but gives special favors. You can use fruit juice, water, or stock instead to make up the liquid content of our recipes
ALMONDS: Flaked: sliced almonds Ground: we used packaged commercially ground nuts unless otherwise specified Sivered: almonds out lengthways.
AMARETTO an almond favoured liqueur
ARROWROOT used mostly for thickening Comfour can be used instead
BACCALA: salted, dried fillets of cod
BACON RASHERS: bacon shoes
BAKING POWDER is a raising agent consisting of an akal and an acid. It is mostly made from cream of tartar and bicarbonate of soda in the proportions of 1 level teaspoon cream of tartar to level teaspoon bicarbonate of sods. This is equivalent to 2 teaspoons baking powder
BICARBONATE OF SODA: also known as baking soda
BREADCRUMBS: Stale: use 1 or 2-day-old bread made into crumbs by grating blending or processing Packaged: use fine packaged breadcrumbs
BUTTER Use salted or unsalted ( sweet ) butter 125g is equal to 1 stick of butter
CHEESE Cream cheese also known as Phily Mozzarella a fresh, semi-fresh cheese with a delicate, dean fresh curd taste that has a low melting point and stringy texture when heated Parmesan: sharp-tasting cheese used as a favorite accent. We prefer to use fresh parmesan cheese, although it is available already finely grated
CHILLIES are available in many different types and sizes. The small ones (bird's eye or bird peppers ) are the hottest. Use tight rubber gloves when chopping fresh chili as they can burn your skin. The seeds are the hottest part of the chilies so remove them if you want to reduce the heat content of recipes
COINTREAU is an orange-flavored liqueur
CORNFLOUR cornstarch
CORNMEAL ground com ( maize ), is similar to polenta but pale yellow in color and finer One can be substituted for the other but the results will be slightly different
CREAM is a light pouring cream, also known as half in half. Thickened ( whipping ) is specified when necessary in recipes. Double cream or cream with more than 35 % fat can be substituted
CREME DE CASSIS a blackcurrant favored queue
CURRY POWDER a combination of spices in a powdered form consisting of ch coriander, cumin, tenet, fenugreek, and turmeric in varying proportions
CUSTARD POWDER pudding mix
EGGPLANT aubergine
ESSENCE extract
FENNEL has a sight-aniseed taste when fresh, ground, or in seedform Fennel seeds are a component of curry powder.
FLOUR: White plain: al purpose four White self-raising subete plain ( al - all-purpose) four and baking powder in the proportion of 1 metric cup plain flour to 2 level metric teaspoons of baking powder Sit together several times before using Boz measuring cup, use 1 cup plain flour to 2 level teaspoons baking powder
GALLIANO: a dear, yellow-colored Italian liqueur made from an infusion of various herbs and flowers
GHERKIN cornichon
GINGER Fresh, green, or root ginger scrape away skin and grate, chop, or slice ginger as required Fresh, peeled ginger can be preserved with enough dry sherry to cover keep in a jar in the refrigerator, it will keep for months Glace: fresh ginger root preserved in sugar syrup, crystallized ginger can be substituted, rinse off the sugar with warm water, dry ginger before using
GLUCOSE SYRUP ( liquid glucose ): Clear with a consistency like honey, it is made from wheat starch, available at health food stores and supermarkets. Do not confuse it with a glucose drink
GOLDEN SYRUP maple pancake syrup or honey can be substituted
GRAND MARNIER an orange-flavored liqueur
HERBS we have specified when to use fresh or dried herbs. We used dried ( not ground ) herbs in the proportion of 1: 4 for fresh herbs, for example, 1 teaspoon dried herbs instead of 4 teaspoons tablespoon ) chopped fresh herbs
JAM is a preserve of sugar and fruit
MARASCHINO liqueur made from fermented maraschino schemes with sweeteners is used in many cakes and puddings
MARSALA is a sweet fortified wine
MINCED STEAK ground beef
MIXED PEEL: a mixture of crystalized citrus peel, also known as candied peel
OIL: polyunsaturated vegetable
OLIVE OIL: we used a virgin olive but use the grade you prefer Olive comes in several different grades with each grade having a different flavor The most flavorsome is the extra virgin variety usually used in homemade dressings Extra virgin olive oil as the purest quality virgin oil is obtained only from the pulp and kernels of second-grade olives Extra light olive oil is lighter in color and flavour than pure and virgin
PANCETTA: cured pork belly; bacon can be substituted
PEPPERS: capsicum or bell peppers
PIPIS: mollusks
PRAWNS: also known as shrimp
PROSCIUTTO uncooked unsmoked ham, cured in sat, ready to eat when bought
PUNNET small basket usually holding about 250g of fruit
RIND zest
RUM We used an underproof dark rum in this book
SAFFRON the most expensive of all spices, is available in strands or ground form. It is made from the dried stamens of the crocus flower. The quality of this spice varies greatly
SCALLOPS We used the scallops with coral ( roe ) attached
SEMOLINA is a hard part of the wheat that is sited out and used mainly for making pasta
SHALLOTS, GREEN: also known as spring onions and scallions
SPINACH ( silverbeet ) Remove coarse white stems and cook green leaky parts as individual recipes indicate
STOCK CUBES are available in beef, chicken, or vegetable flavors. If preferred, powdered stock can be used, 1 level metric teaspoon of powdered stock is equivalent to 1 small stock cube
SUGAR: We used coarse granulated table sugar, also known as crystal sugar unless otherwise specified Castor: fine granulated table sugar Icing: also known as confectioners ' sugar powdered sugar We used icing sugar mixture, not pure icing sugar unless specified
SULTANAS seedless white raisins
VANILLA ESSENCE we used imitation vanilla extract
VINEGAR: we used both white and brown malt ) vinegar in this book Red wine: made from red wine, often flavored with herbs and spices White wine: made from white wine, often flavored with herbs and spices
WINE: we used good quality red and white wines
YEAST allows 3 teaspoons ( 7g ) of dried granulated yeast to each 15g compressed yeast
ZUCCHINI: courgette.
Also Read: ITALIAN FRITTATA