GLOSSARY
A |
|
|
to taste ... |
||
| abbastanza | enough | |
 |
water |
|
water in which pasta was cooked |
||
 |
sharp |
|
 |
garlic |
|
see pg. 4 Come si cuoce la pasta |
||
to blend |
||
aroma |
||
to curl |
||
to dry |
||
B |
|
|
 |
basil |
|
to pound |
||
bicchiere (m) |
 |
glassful, glass |
bollire lentamente |
to simmer |
|
 |
broth, bouillon |
|
to burn |
||
 |
peel |
|
| bufala (mozzarella di...) |  |
buffalo |
buttare (la pasta) |
 |
to add all at once |
C |
|
|
 |
meat |
|
 |
carrot |
|
 |
a wire-strung frame used to cut the dough In narrow strips |
|
tip, new growth |
||
 |
onion ... |
|
sticky |
||
to brown |
||
 |
knife |
|
sauce I |
||
to add the sauce |
||
| congelato | frozen |
|
 |
lid |
|
to sprinkle |
||
 |
stalk |
|
cotto (cuocere) |
cooked |
|
cooking (process) |
||
 |
mussel |
|
 |
uncooked |
|
 |
teaspoon |
|
spoon |
||
 |
cuisine (Kitchen) |
|
 |
to cook ( to prepare a meal) |
|
 |
to cook (!he actual cooking) |
|
 |
chef,cook |
|
D |
|
|
cube |
||
 |
to pit |
|
E |
|
|
rapid boil |
||
erbe (p) |
herbs |
|
to dry up |
||
F |
|
|
 |
flour |
|
flame, heat |
||
fiamma bassa |
lowflame |
|
to filter |
||
finely |
||
wild fennel |
||
 |
leaf |
|
 |
cheese |
|
fresh |
||
to fry |
||
frullatore (m) |
 |
food processor |
 |
heat |
|
fuoco alto |
high heat |
|
G |
|
|
 |
shrimps |
|
groceries |
||
drop |
||
wheat |
||
durum wheat |
||
 |
to grate |
|
 |
shell |
|
taste |
||
I |
|
|
to brown lightly |
||
ingrediente (m) |
ingredient |
|
to flavor |
||
L |
|
|
to wash |
||
lavorare (la pasta) |
to knead |
|
fish-bone |
||
M |
|
|
ripe |
||
 |
bunch |
|
fuoco medio |
medlum heat |
|
 |
eggplant |
|
to stir, to mix |
||
 |
curved mincing blade |
|
mixture |
||
 |
mortar |
|
|
soft moisl very perishable cheese made from waler buffalo's milk |
|
N |
|
|
negozlo di |
 |
store |
O |
|
|
odori (p) |
aromatic herbs |
|
olive oil |
||
P |
|
|
 |
pan, skillet |
|
variety of cured salted pork |
||
pancetta arrotolata |
lean pancetta shaped in a roll |
|
 |
Parmesan cheese |
|
 |
food mill |
|
to strain, to put through a food mill . |
||
 |
pasta; dough |
|
pasta secca |
 |
factory-made pasta |
pasta. fatta In casa |
home made pasta |
|
 |
pasta served with a sauce, as opposed to pasta served in broth |
|
 |
potatoes |
|
 |
sharp cheese |
|
to peel |
||
pelati (p) |
peeled tomatoes |
|
 |
pot |
|
pepe (m) |
pepper |
|
pepe nero |
black pepper |
|
peperonclno rosso |
 |
hot pepper |
pesce (m) |
 |
fish |
to pound, to crush |
||
piatto fondo |
 |
plate |
| piatto piano |  |
plate |
stem |
||
pinoli (p) |
 |
pine nuts |
pinch |
||
baby octopus |
||
 |
tomato |
|
pomodoro in scatola |
canned tomatoes |
|
porzione (f) |
serving |
|
preparazlone (f) |
preparation |
|
 |
parsley |
|
raw-cured ham |
||
R |
|
|
recipe |
||
soft cottage cheese |
||
to stir |
||
ripieno (1) |
filled |
|
ripieno (2) |
filling, stuffing |
|
to settle, to rest |
||
to het up |
||
to stir |
||
to soak, to soften |
||
to brown |
||
S |
|
|
to add salt |
||
salt, |
||
sale grosso |
coarse salt |
|
sauce |
||
taste, flavor |
||
tasty |
||
sardine |
||
to blanch |
||
to peel |
||
fish scale |
||
to heat up |
||
skimmer |
||
scolapasta (m) |
colander |
|
to shake |
||
celery |
||
seme (m) |
seed |
|
to serve |
||
 |
paper-thin sheet dough |
|
to saute |
||
spice |
||
 |
clove |
|
spinaci (p) |
spinach |
|
sauce |
||
T |
|
|
to cut |
||
tagliare a dadinl |
to cube |
|
cup |
||
tegame (m) |
saucepan |
|
cooking lime |
||
mixing bowl |
||
head |
||
to remove |
||
to chop, to mince |
||
to chop, to mince |
||
U |
|
|
to add, to stir in |
||
uovo (m) uova (p, f) |
 |
egg |
uva passa |
.JPG) |
raisins |
V |
|
|
| varieta | variety | |
 |
vegetables |
|
 |
to pour |
|
 |
wine |
|
dry white wine |
||
food, dish |
||
 |
clam |
|
Z |
|
|
large serving bowl |
Explanation:abbreviations: (f) and (m) indicate respectively feminine singular nouns not ending in A, and masculine singular nouns not ending in O. (p) indicates plural nouns. This glossary applies only to the readings about pasta. In a different context words may have a different English equivalent.
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