"for particular places, sometimes because of a specific association with that place like Boston baked beans or ""bistecca alla fiorentina"". Sometimes not: ""poached eggs Florentine"" ends up meaning essentially ""with spinach"". Some are named for particular individuals, perhaps to honor them including Brillat-Savarin cheese named for the 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin, or perhaps because the dish was first prepared for them such as Chaliapin steak made by the order of the Russian opera singer Feodor Chaliapin in 1934 in Japan, or perhaps they named it for themselves because they invented the dish, or perhaps because"
"Frumenty Frumenty (sometimes ""frumentee"", ""furmity"", ""fromity"", or ""fermenty"") was a popular dish in Western European medieval cuisine. It is a pottage, a thick boiled grain dish - hence its name, which derives from the Latin word ""frumentum"", ""grain"". It was usually made with cracked wheat boiled with either milk or broth. As such, it was a peasant staple. More luxurious recipes include eggs, almonds, currants, sugar, saffron and orange flower water. Frumenty was served with meat as a pottage, traditionally with venison or occasionally porpoise (considered a ""fish"" and therefore appropriate for Lent). It was also frequently used as a"
"Lampredotto Lampredotto is a typical Florentine dish, made from the fourth and final stomach of a cow, the abomasum. ""Lampredotto"" is derived from the Italian word for lamprey eels, ""lampreda"", as the tripe resembles a lamprey in shape and color. A sandwich with lampredotto—panino co i' lampredotto—has been described as a ""classic Florentine"" sandwich and is a traditional regional street food in Florence. Lampredotto is typically slow-cooked in a vegetable broth, seasoned with herbs, chopped, and served in a bread roll. It is often topped with a spicy sauce or a green sauce (""salsa verde""). ""The Daily Meal"" has called"
"include ""crostini toscani"", sliced bread rounds topped with a chicken liver-based pâté, and sliced meats (mainly prosciutto and salame, often served with melon when in season). The typically saltless Tuscan bread, obtained with natural levain frequently features in Florentine courses, especially in its soups, ""ribollita"" and ""pappa al pomodoro"", or in the salad of bread and fresh vegetables called ""panzanella"" that is served in summer. The ""bistecca alla fiorentina"" is a large (the customary size should weigh around ) – the ""date"" steak – T-bone steak of Chianina beef cooked over hot charcoal and served very rare with its more"
"that are fried, stuffed or oven baked, like eggplant, that in Minorca is small and very white in its interior, a variety of the summer season that cannot be cultivated in a greenhouse, zucchini, that is prepared in a similar way, or the artichoke, that is also from a local variety, small, long, and purple colored, that is eaten mainly as a side dish, battered and fried, oven baked or in stews. Fruits are also abundant, specially figs, that are also eaten in savoury dishes, like for example the ""oliaigua"". Local green vegetables are prepared a ""thousand ways"", some of"
"In fact, its main irrigation crop is green asparagus - which together with potatoes, spinach and peppers - is a regular component of its recipe. As dishes of vegetables stand out the leche pava, which does not carry milk but gourd, the maimones soup and the patatas en gloria, with oil and vinegar. As for the meats, stand out preparations as the collejas en ajillos, cochifritos and the pig and its derivatives, that are cooked in the typical slaughters. The huevos a la nieve is a typical dessert, along with the wine rolls. The fruit trees, such as apple trees,"
"Lettuce Lettuce (""Lactuca sativa"") is an annual plant of the daisy family, Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps; it can also be grilled. One variety, the "" (), or asparagus lettuce (celtuce), is grown for its stems, which are eaten either raw or cooked. In addition to its main use as a leafy green, it has also gathered religious and medicinal significance over centuries of human"
"Valerianella locusta Valerianella locusta is a small annual plant that is eaten as a leaf vegetable. It has a characteristic nutty flavour, dark green colour, and soft texture, and is popularly served as salad greens. Common names include corn salad, common cornsalad, lamb's lettuce, mâche (), fetticus, feldsalat, nut lettuce, field salad, and rapunzel. In restaurants that feature French cooking, it may be called doucette or raiponce, as an alternative to mâche, by which it is best known. In German-speaking Switzerland it is known as Nüsslisalat or Nüssler, terms that have been borrowed by the area's many English-speakers. It is"
"typically served with seafood, fish soup, and croutons, in a dish called ""merluça amb alhòli"". In the Occitan Valleys of Italy it is served with potatoes boiled with salt and bay laurel. In Provence, ""aioli"" or, more formally, ""le grand aïoli"", ""aioli garni"", or ""aïoli monstre"" is a dish consisting of various boiled vegetables (usually carrots, potatoes, artichokes, and green beans), poached fish (normally soaked salt cod), snails, canned tuna, other seafood, and boiled eggs, all served with ""aioli"". This dish is often served during the festivities on the feast days of the patron saint of Provençal villages and towns."
"with other vegetables, cooked to be served and consumed as part of a meal. In Syria and Lebanon, the young leaves are used to make a special kind of egg omelette (along with onions and flour) called "". Many egg, fish, and other dishes employ fresh or dried fennel leaves. Florence fennel is a key ingredient in some Italian and German salads, often tossed with chicory and avocado, or it can be braised and served as a warm side dish. It may be blanched or marinated, or cooked in risotto. Fennel seeds are the primary flavor component in Italian sausage."
"for the same reason, cardoons are often sold as vegetable preserves, usually in water or brine, so that they can be eaten all year round. Cardoons are an ingredient in one of the national dishes of Spain, the ""cocido madrileño"", a slow-cooking, one-pot, meat and vegetable dish simmered in broth. In the US, it is rarely found in conventional grocery stores but is available in some farmers' markets in the months of May, June, and July. The main root can also be boiled and served cold. The stems are also traditionally served battered and fried at St. Joseph's altars in"
"locally grown fungi, such as ""truffe"" (truffle), ""champignon de Paris"" (button mushroom), ""chanterelle ou girolle"" (chanterelle), ""pleurote (en huître)"" (oyster mushrooms), and ""cèpes"" (porcini). Common fruits include oranges, tomatoes, tangerines, peaches, apricots, apples, pears, plums, cherries, strawberries, raspberries, redcurrants, blackberries, grapes, grapefruit, and blackcurrants. Varieties of meat consumed include ""poulet"" (chicken), ""pigeon"" (squab), ""canard"" (duck), ""oie"" (goose, the source of foie gras), ""bœuf"" (beef), ""veau"" (veal), ""porc"" (pork), ""agneau"" (lamb), ""mouton"" (mutton), ""caille"" (quail), ""cheval"" (horse), ""grenouille"" (frog), and ""escargot"" (snails). Commonly consumed fish and seafood include cod, canned sardines, fresh sardines, canned tuna, fresh tuna, salmon, trout, mussels, herring,"
"""capponata"". Caponata Caponata (Sicilian: ""capunata"") is a Sicilian eggplant (aubergine) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce. Numerous local variations of the ingredients exist with some versions adding olives, carrots and green bell peppers, and others adding potatoes, or pine nuts and raisins. There is a Palermo version that adds octopus, while an aristocratic Sicilian recipe includes lobster and swordfish garnished with wild asparagus, grated dried tuna roe and shrimp. However, these last examples are exceptions to the general rule of"
"small pieces of beef; courgettes (zucchini); clams; ""ragù""; beans; mussels; prawns; cuttlefish; and asparagus. Pizza, or as David notes ""pissaladina or pissaladière"" in Provence (the cuisines of Mediterranean France and Italy having something in common), is a piece of bread dough rolled out thin, with a topping which varies from place to place, but is generally much simpler than those in the English-speaking world. In Naples this is tomato, anchovies and buffalo mozzarella. In San Remo it is onions cooked in olive oil, with salted sardines. The Provençal variety uses onions, black olives, and anchovies. Spaghetti dishes also vary. It"
"is also eaten as accompaniment to cooked spring vegetables, such as asparagus or peas. It may be included in a simple pasta sauce made with cream, or a Tuscan dish of tagliatelle and vegetables. It is used in stuffings for other meats, such as veal, as a wrap around veal or steak, in a filled bread, or as a pizza topping. Saltimbocca is an Italian veal dish, where escalopes of veal are topped with a sage leaf before being wrapped in prosciutto and then pan-fried. Prosciutto is often served in sandwiches and panini, sometimes in a variation on the Caprese"
"various stages of ripening. In the coastal areas, a popular side dish served is Patacones, or fried plantains. Plantains are eaten in deep fried form or baked or boiled and used in a wide variety of dishes. The green variety is unripe and is known as ""verde"", the Spanish word for green. When they are ripe they turn yellow and then black . Green plantains are commonly cut into thin slices and deep fried. These are known as ""chifles"" and are very popular, much like potato chips, used to accompany ceviches and many other dishes; the ""maqueño"" type is especially"
"Caponata Caponata (Sicilian: ""capunata"") is a Sicilian eggplant (aubergine) dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce. Numerous local variations of the ingredients exist with some versions adding olives, carrots and green bell peppers, and others adding potatoes, or pine nuts and raisins. There is a Palermo version that adds octopus, while an aristocratic Sicilian recipe includes lobster and swordfish garnished with wild asparagus, grated dried tuna roe and shrimp. However, these last examples are exceptions to the general rule of a"
"ratatouille called ""confit byaldi"" to impress a restaurant critic. As well as ""confit byaldi"", related dishes exist in many Mediterranean cuisines: pisto (Castilian-Manchego, Spain), ""samfaina"" (Catalan, Spain), ""tombet"" (Majorcan), ""ciambotta"", caponata and peperonata (Sicily, Italy), ""briám"" and ""tourloú"" (Greek), şakşuka and ""türlü"" (Turkish), ajapsandali (Georgian), lecsó (Hungarian) and zaalouk (Moroccan). Different parts of Indian subcontinent have their own versions of winter vegetable stew. Gujarat makes Undhiyu out of its seasonal produce. Similarly, the Kerala region makes Avial and the Bengali cuisine makes Sukto. Ratatouille Ratatouille ( , ) is a French Provençal stewed vegetable dish, originating in Nice, and sometimes"
"The vegetarian version is referred to as ""maigre"" (""lean""). When ham or bacon is added, it is called ""gras"" (""fat,"" i.e., containing meat). Frequently the vegetables serve as a bed on which to cook meat, poultry, and fish dishes; or as a stuffing; but sometimes the Matignon is served as separate side dish in its own right. Matignon (cuisine) In cooking, a matignon is a mirepoix in which the ingredients are minced rather than diced, and more flavorings added. Matignon, unlike mirepoix, is not a part of the food preparation itself, but is always served at the table. Matignon is"
"Fennel Fennel (""Foeniculum vulgare"") is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks. It is a highly aromatic and flavorful herb used in cookery and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio is a selection with a swollen, bulb-like stem base that is used as a vegetable. Fennel"
"as a vegetable elsewhere. Some traditional vegetable-based dishes are pisto manchego, ""pipirrana"" (a salad of onion, tomato, and cucumber), ""asadillo de la Mancha"" (roasted red peppers), and ""gazpacho viudo"". The ""berenjenas de Almagro"" are a variety of small aubergines that are grown in Almagro, Ciudad Real. These are seasoned and pickled according to a traditional recipe and usually eaten as a snack or side dish. A common ingredient found in almost all local dishes is garlic. A local sweet pepper, the ñora, is also a main ingredient of many dishes. There are many local meat dishes, which consist primarily of"
"present day among the Yazidi people of northern Iraq, who have a religious prohibition against eating the plant. Lettuce Lettuce (""Lactuca sativa"") is an annual plant of the daisy family, Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps; it can also be grilled. One variety, the "" (), or asparagus lettuce (celtuce), is grown for its stems, which are eaten either raw or cooked. In addition to its"
"lampredotto ""a tripe-lover's dream."" Lampredotto Lampredotto is a typical Florentine dish, made from the fourth and final stomach of a cow, the abomasum. ""Lampredotto"" is derived from the Italian word for lamprey eels, ""lampreda"", as the tripe resembles a lamprey in shape and color. A sandwich with lampredotto—panino co i' lampredotto—has been described as a ""classic Florentine"" sandwich and is a traditional regional street food in Florence. Lampredotto is typically slow-cooked in a vegetable broth, seasoned with herbs, chopped, and served in a bread roll. It is often topped with a spicy sauce or a green sauce (""salsa verde""). ""The"
"Ratatouille Ratatouille ( , ) is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ""ratatouille niçoise"". The word ""ratatouille"" derives from the Occitan ""ratatolha"" and is related to the French ""ratouiller"" and ""tatouiller"", expressive forms of the verb ""touiller"", meaning ""to stir up"". From the late 18th century, in French, it merely indicated a coarse stew. The modern ratatouille – tomatoes as a foundation for sautéed garlic, onions, zucchini, eggplant, bell peppers, marjoram, fennel and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence – does not"
"to deep-fry little pieces of some sea algae. The ""frittura di paranza"" (deep-fried fishes) is usually done with small-sized local fishes, like cod, goatfish, anchovies and others. It should be eaten very hot, right after being fried (""frijenno magnanno""). Baby shrimps, sold alive, are fried with no flour, unlike the ""paranza"". Vegetable dishes can become very rich and elaborated. The most famous are: Fried fish was already mentioned above in the text; many vegetables are deep-fried with flour and egg (""dorate e fritte""): artichoke, zucchini, cauliflower. The richest version add pieces of liver, ricotta and, in the past, cow's brain."
"in thickness and about eight or ten ""lignes"" in length. The onions are cut in half and sliced thinly to give curved sections, the lettuce and sorrel minced, in what a modern recipe would term ""en chiffonade"". The root vegetables are briefly sauteed, then all are simmered in stock and the ""julienne"" is ladled out over a slice of bread. Julienning Julienne, allumette, or french cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. Common items to be julienned are carrots for ""carrots julienne"", celery for ""céléris remoulade"" or"
"His Florentine dishes include eggs with ""Bolognese torta"", ""Sienese torta"" and Genoese recipes such as ""piperata"" (sweets), macaroni, squash, mushrooms, and spinach pie with onions. Martino's text was included in a 1475 book by Bartolomeo Platina printed in Venice entitled ""De honesta voluptate et valetudine"" (""On Honest Pleasure and Good Health""). Platina puts Martino's ""Libro"" in regional context, writing about perch from Lake Maggiore, sardines from Lake Garda, grayling from Adda, hens from Padua, olives from Bologna and Piceno, turbot from Ravenna, rudd from Lake Trasimeno, carrots from Viterbo, bass from the Tiber, ""roviglioni"" and shad from Lake Albano, snails"
"recently derived version, the ""tagliata"", sliced rare beef served on a bed of arugula, often with slices of Parmesan cheese on top. Most of these courses are generally served with local olive oil, also a prime product enjoying a worldwide reputation. Among the desserts, ""schiacciata alla fiorentina"", a white flatbread cake, is one of the most popular; it is a very soft cake, prepared with extremely simple ingredients as typical of Florentine cuisine, and is especially eaten at Carnival. Research institutes and university departments are located within the Florence area and within two campuses at Polo di Novoli and Polo"
"is the so-called Russian salad (which is based on similar dishes from France), made of potatoes in mayonnaise garnished with shrimp and vegetables in vinegar. Russians call this same dish Olivier Salad, and Germans call it Italian salad. Another French-derived dish is ""gattò"" or ""gâteau di patate"" (oven-baked pie made of boiled potatoes). As with the Russian salad, Campania is home to popular seafood-based dishes, such as ""insalata di mare"" (seafood salad), ""zuppa di polpo"" (octopus soup), and ""zuppa di cozze"" (mussel soup). Other regional seafood dishes include ""frittelle di mare"" (fritters with seaweed), made with edible poseidonia algae, ""triglie"
"Carciofi alla Romana Carciofi alla Romana , literally ""Roman-style artichokes"", is a typical dish of Roman cuisine. In Rome, it is prepared in each household and served in all restaurants in spring-time. Together with the Carciofi alla giudia, it represents one of the most famous artichoke dishes of the Roman cuisine. In Rome and surroundings this dish is prepared with artichokes of the ""Romanesco"" variety, harvested between February and April in the coastal region north-west of Rome, between Ladispoli and Civitavecchia. The artichokes are cleaned with a sharp knife, eliminating all the hard leaves and the thorns with an upward"
"eaten raw. The flowers are also frequently stuffed and cooked (Greek language: ""Kolokythoanthoi"", Turkish language: ""Kabak çiçeği dolması""). Such dishes belong to a family of stuffed vegetable dishes, dolma, in the cuisine of the former Ottoman Empire. The stuffing frequently includes a soft cheese, such as ricotta. In the Campania and Latium regions of Italy and in some parts of Catalonia (Spain) they are frequently made into fritters. Its use is extensive in Mexican cuisine, especially in Central Mexico, where it is used for soups and as a filling for quesadillas. Squash blossom Squash blossoms (called courgette flowers in Great"
"peppers in a dish called ""courgette farcie"" (stuffed zucchini). In Greece, zucchini is usually fried or stewed with other fruits (often green chili peppers and eggplants). It is served as an ""hors d'œuvre"" or as a main dish, especially during fasting seasons. Zucchini is also stuffed with minced meat, rice, and herbs and served with ""avgolemono"" sauce. In several parts of Greece, the flowers of the plant are stuffed with white cheese, usually feta or mizithra cheese, or with a mixture of rice, herbs, and occasionally minced meat. They are then deep-fried or baked in the oven with tomato sauce."
"the pizza is put on the shovel and then slid in the oven where it is turned around a few times for uniform cooking. One of the most famous main courses is a seafood dish recipe coming from the quarter 'Santa Lucia': ""polpi alla luciana"", octopus cooked with chili pepper and tomato. Octopus is also simply steamed, and prepared as salad with lemon juice, parsley and green olives. A richer seafood salad can be prepared also mixing squid, cuttlefish and prawns. Medium size fishes are cooked ""all'acqua pazza"", with tomato, garlic and parsley; the larger ones are simply grilled, accompanied,"