"genus has been later sunk back into ""Amanita"". Unlike most ringless ""Amanita"", which are part of ""Amanita"" section ""Vaginatae"" (""A. vaginata"" and allies), ""A. xanthcephala"" belongs to ""Amanita"" section ""Amanita"" (""A. muscaria"" and allies). There is one report of a person being quite ill after tasting a small piece of it in 1997. Amanita xanthocephala The vermilion grisette, also known as pretty grisette or vermilion ""Amanita"" (""Amanita xanthocephala"") is a colourful mushroom of the genus ""Amanita"". However, although it is often referred to by the common name ""grisette"", it is not closely related to other edible species that carry this"
"Croquette A croquette (/kroʊˈket/) is a small breadcrumbed fried food roll containing, usually as main ingredients, ground meat (veal, beef, chicken, or turkey), shellfish, fish, ham, cheese, mashed potatoes or vegetables, and mixed with béchamel or brown sauce, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer, or some combination, sometimes with a filling, e.g. sautéed onions, mushrooms, or boiled eggs. The croquette is usually shaped into a cylinder, disk, or oval shape, and then deep-fried. The croquette (from the French ""croquer"", ""to crunch"") gained worldwide popularity, both as a delicacy and as a fast food. Mashed"
"Gribenes Gribenes or grieven (, , ""scraps""; ) are crisp chicken or goose skin cracklings with fried onions, a kosher food somewhat similar to pork rinds. Gribenes are a byproduct of schmaltz preparation. A favored food in the past among Ashkenazi Jews, ""gribenes"" is frequently mentioned in Jewish stories and parables. This food is often associated with the Jewish holidays Hanukkah and Rosh Hashanah. Traditionally, ""gribenes"" were served with potato kugel or latkes during Hanukkah. ""Gribenes"" are also associated with Passover, as large amounts of schmaltz, with its resulting gribenes, were traditionally used in Passover recipes. ""Gribenes"" can be eaten"
"Bruschetta Bruschetta is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. A popular dish is bruschetta with tomatoes; one recipe popular outside Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In some countries, the prepared topping is marketed as bruschetta. In Italy, bruschetta is often prepared using a brustolina grill. In the Abruzzo region of Italy a variation of bruschetta made with a salame called"
"a sense which is unknown in Italian. Bruschetta Bruschetta is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. A popular dish is bruschetta with tomatoes; one recipe popular outside Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In some countries, the prepared topping is marketed as bruschetta. In Italy, bruschetta is often prepared using a brustolina grill. In the Abruzzo region of Italy a variation"
"Galette-saucisse A galette-saucisse () is a type of French street food item consisting of a hot sausage, traditionally grilled, wrapped in a cold type of crepe called ""galette de sarrasin"" or Breton galette. The French region known as Upper Brittany is the traditional homeland of ""galette-saucisse"", especially the department of Ille-et-Vilaine and some parts of its bordering departments like Côtes-d'Armor, Morbihan, Loire-Atlantique, Mayenne and Manche. First created during the 19th century, the dish consists of two landmark food items of the cuisine of Brittany. Buckwheat, introduced in Brittany during the 15th century and largely cultivated in the region, is the"
"batter; finally they may simply be dipped in flour and deep fried (""Frittelle di Gianchetti/Bianchetti""). The gianchetti of a red colour (""ruscetti"", ""rossetti"") are tougher and scaly to the palate: they are largely used to flavour fish-based sauces. In Sicilian cuisine whitebait are known as ""ceruses"" (literally translated as ""baby""). Whitebait are the principal ingredient of the Sicilian specialty croquette ""polpette di neonata""; which are a type of rolled meatball of whitebait with parsley, and egg and/or a bit of flour to amalgamate, fried in olive oil or sometimes deep-fried in peanut oil. In Neapolitan cuisine whitebait are known as"
"German ""griebe""), where ""Griebenschmalz"" is lard from which the cracklings have not been removed. The name is unrelated to German ""Geriebenes"" (“something grated”). Gribenes Gribenes or grieven (, , ""scraps""; ) are crisp chicken or goose skin cracklings with fried onions, a kosher food somewhat similar to pork rinds. Gribenes are a byproduct of schmaltz preparation. A favored food in the past among Ashkenazi Jews, ""gribenes"" is frequently mentioned in Jewish stories and parables. This food is often associated with the Jewish holidays Hanukkah and Rosh Hashanah. Traditionally, ""gribenes"" were served with potato kugel or latkes during Hanukkah. ""Gribenes"" are"
"in most French ""crêperies"" to savoury buckwheat flour pancakes, while those made from wheat flour, much smaller in size and mostly served with a sweet filling, are branded crêpes. This type of galette is a large, thin pancake mostly associated with the region of Brittany, where it replaced at times bread as basic food, but it is eaten countrywide. Buckwheat was introduced as a crop suitable to impoverished soils and buckwheat pancakes were known in other regions where this crop was cultivated, such as Limousin or Auvergne. It is frequently garnished with egg, meat, fish, cheese, cut vegetables, apple slices,"
"Grits Grits is a food made from corn (maize) that is ground into a coarse meal and then boiled. Hominy grits is a type of grits made from hominy, corn that has been treated with an alkali in a process called nixtamalization with the cereal germ removed. Grits is often served with other flavorings as a breakfast dish, usually savory. The dish originated in the Southern United States but now is available nationwide, and is popular as the dinner entrée shrimp and grits, served primarily in the South. Grits should not be confused with boiled ground corn, which makes ""hasty"
"is also popular as a take away snack, served like pizza and sometimes topped with vegetables or additional meat. The Russian ""kotleta"" includes a variety of breaded meat products, including those based on ground meat and other fried animal products except steaks/fillets, breaded or not, even Italian meatballs, tonkatsu, hamburger patties, and vegetarian patties; even hash brown potatoes fall into the category of ""kotleta"". Scaloppine, an Italian dish, consists of breaded cutlets of meat, commonly veal or chicken, which is pan fried and served with a pan sauce. Schnitzel () is a breaded cutlet dish made with boneless meat thinned"
"aubergines (""crocchette di melanzane""). They originate from Naples and Sicily, and are served as antipasti in the pizzerie all around Italy. Plain potato croquettes are available frozen or refrigerated in most supermarkets. They are also homemade, usually with the addition of chopped onion. After World War II, several suppliers started mass-producing croquettes filled with beef. The croquette (""kroket"" or ""kroketten"" in Dutch) subsequently became even more popular as a fast food; meat ragout covered in breadcrumbs which is subsequently deep-fried. Its success as a fast food garnered its reputation as a cheap dish of dubious quality, to such an extent"
"or ġbejniet with eggs, grated cheese, tomatoes, anchovies, olives, ricotta and Maltese sausage as other possible ingredients. Other Gozitan variants include the use of ingredients. Gozitan cheeselets, for example, are used as filling for ravioli instead of the usual ricotta. The strongest seasonal variations are seen in desserts and sweets. ""Prinjolata"", ""kwareżimal"", ""karamelli tal-ħarrub"", ""ftira tar-Randan"", ""figolla"" and ""qagħaq tal-għasel"" are all examples of sweets associated with a particular season. Because Catholic fasting during Lent involved mostly meats and dairy products, fish such as Lampuki were a popular dish during this period as were stewed snails (), stuffed artichokes ()"
"and butternut squash. A gratin with potatoes, onions, and preserved fish is a traditional Swedish dish, where it is known as ""Janssons frestelse"" (""Jansson's Temptation"") and is similar to a French dish of potatoes with anchovies. The use of sauces, béchamel sauce and mornay sauce being the most widely used, is common in the preparation of gratinéed vegetable dishes, as well as many other gratin dishes. Gratin Gratin () is a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. Gratin originated in French cuisine and is usually"
"main ingredient is butter or elephant beans known as gigantes. Gigantes can be found all over Greece but the best beans are supposed to be from the northwestern region of Kastoria. France The French version of Tavce Gravce is called ""cassoulet"". There are innumerable versions of cassoulet but most are based on a stew of white beans and various forms of pork. The dish gets its name from the pot it's traditionally baked in which is called the """"cassole"""" which is often shaped like a wide inverted cone to insure the greatest amount of luscious crust. United States The dish"
"way to use up leftover stewed meat. Plain potato croquettes are served as a side dish in restaurants and are also available frozen in supermarkets. They are usually called ""Kroketten"" (singular ""Krokette""). ""Krokett"" is a small cylindrical croquette similar to the Czech variety: potatoes, eggs, flour, and butter, seasoned with nutmeg and salt and deep-fried in oil. This variety can be ordered in most restaurants as a side dish, and also bought frozen. When made with cottage cheese, they are called ""túrókrokett"". In Italy, ""crocchette"" (named in the south as ""crocchè"") are made mainly with crushed potatoes or vegetables, like"
"Giardiniera Giardiniera () is an Italian relish of pickled vegetables in vinegar or oil. Italian giardiniera is also called sottaceti (""under vinegar""), a common term for pickled foods. It is typically eaten as an antipasto or with salads. In the United States, giardiniera is commonly available in traditional or spicy varieties, and the latter is sometimes referred to as ""hot mix"". Giardiniera is a versatile condiment that can be used on a variety of different foods such as bratwurst, bruschetta, burgers, pasta salad, eggs (omelets), hot dogs, tuna salad, sandwiches, and much more. In the U.S. it is not uncommon"
"""barszcz"", similar to borscht. ""Croquetes"" are cylindrical, covered in breadcrumbs, and deep-fried. They are usually made with white sauce and beef, sometimes mixed with varying amounts of pork, and frequently with some ""chouriço"", black pepper or ""piri-piri"" to add more flavour. Seafood, fish (other than codfish) and vegetarian (potato) croquetes are also eaten in Portugal, but those have other names (such as ""rissol, pastel, empada""), thus the name croquete refers only to the Dutch-style beef ""croquette"". The widespread minced cutlet () is made of minced meat (beef or pork or mixture of both, chicken, turkey, or fish), bread, eggs, white"
"regions. It is a diverse cuisine, but among its best-known and most characteristic foods are risotto, pizza in Neapolitan and Sicilian styles, and pasta dishes such as spaghetti. Risotto is a dish made using Italian short-grain rice, which is both highly absorbent and resistant to turning into a pudding when cooked with stock and flavoured with onions and garlic, cooked in butter. Anna Gosetti della Salda's book of Italian regional cookery lists 37 risotto recipes, 18 of them from the Veneto. Variations among Veneto risottos include additions of fish and white wine; chicken; eel; mushrooms and grated Parmesan cheese; quails;"
"Korean stores often advertise the ""goroke"" as a French product and they are usually sold in most European-style bread stores all over Korea. Almost every restaurant offers ""kroketten/croquettes"" as a side dish, and when served this way, they always mean the variety filled with mashed potatoes. As the ubiquitous main dish in Belgian restaurants, croquettes are completely different from the potato filled variety served as a simple side dish. The two most popular traditional Belgian croquettes have a thick and creamy bechamel filling mixed with grey shrimps ""garnaalkroketten/croquettes de crevettes"" or cheese ""kaaskroketten/croquettes de fromage"". Most menus offer both either"
"name suggests that it originated as a dish traditionally prepared for field work and specifically for the harvest season. The dish is usually baked and inverted. It comprises a minimum of three or four layers of different colored omelettes, often given by red tomatoes, orange carrots, green spinach or chard, and black olives. Peppers, with their variety of colors also allows for multicolored crespéou. Some preparations use sausage or sliced fish for a beige layer. In Nice, there is always an omelette made from chard ribs. Other vegetables can be used, such as zucchini, eggplant, onion, or basil. Traditionally a"
"is no,"" but that grützwurst and knipp are similar ""meat gruels"". Goetta Goetta is a meat-and-grain sausage or mush of German inspiration that is popular in the greater Cincinnati area. It is primarily composed of ground meat (pork, or pork and beef), pin-head oats and spices. It was originally a peasant dish, meant to stretch out servings of meat over several meals to conserve money, and is a similar dish to scrapple and livermush, both also developed by German immigrants. Pronounced ""gétt-aa"", ""ged-da"" or ""get-uh"" in Americanized pronunciation, and gutta in the Low German pronunciation, this dish probably originated with"
"a gratin is the use of various kinds of pasta, such as penne, rigatoni, fusilli / spirelli, or tagliatelle. ""Sole au gratin"" is a raw fish style of gratin, which often is covered with a mushroom covering. Many fish-based gratins use a white gratin sauce and cheese, and achieve browning quickly. ""Cozze gratinate"" is a mussels-based recipe found in Italy. ""Gratin Languedocien"" is a preparation made with eggplant and tomato, covered in breadcrumbs and oil, then browned. This dish is similar to the Italian dish known as ""melanzane alla parmigiana"". Other vegetables commonly used in gratin dishes include cauliflower, spinach,"
"Beurre noisette Beurre noisette (, literally: hazelnut butter, loosely: brown butter) is a type of warm sauce used in French cuisine. It can accompany savoury foods, such as winter vegetables, pasta, fish, omelettes, and chicken. It is also used in making French pastry. It is notable for its deep yellow, almost brown colour, and nutty scent and flavour from the heating process. Unsalted butter is melted over low heat and allowed to separate into butterfat and milk solids. The latter naturally sink to the bottom of the pan and, if left over gentle heat, will begin to brown. As they"
"meat is replaced with chickpeas by the ""minestra incu i ceci di Iovi Santu"". In the island is also prepared the ""Stufatu"", a soup whose main ingredient is either wheat flour (""stufatu di farin'di granu"") or corn flour (""stufatu di farin'di granonu""). ""Brilluli"" is a porridge whose ingredients are chestnut flour, water and goat milk. Pasta dishes particularly show the Italian influence on the Corsican cuisine. Especially stuffed pasta is popular, like ""ravioli"" and ""cannelloni"": both are stuffed with ""brocciu"", similar to the Italian ricotta, ravioli together with spinachs. Pasta sauce with tomatoes and minced meat (""Salsa pe a pastasciutta"")"
"Risotto Risotto (, , from meaning ""rice"") is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its attractive yellow colour. Risotto in Italy is normally a ""primo"" (first course), served on its own before the main course, but ""risotto alla milanese"", (), is often served together with ossobuco alla milanese. Rice was grown"
"artichokes, sausage, cheese or young anchovies. Hilly districts use chestnuts as a source of carbohydrates. Ligurian pastas include ""corzetti"" from the Polcevera valley; ""pansoti"", a triangular shaped ravioli filled with vegetables; ""piccagge"", pasta ribbons made with a small amount of egg and served with artichoke sauce or ""pesto"" sauce; ""trenette"", made from whole wheat flour cut into long strips and served with pesto; boiled beans and potatoes; and ""trofie"", a Ligurian ""gnocchi"" made from whole grain flour and boiled potatoes, made into a spiral shape and often tossed in ""pesto"". Many Ligurians emigrated to Argentina in the late 19th and"
"preparation found throughout the region is the ""Croziflette"". The format of this adheres to that of the original dish in everything but the use of potatoes, in place of which are found minuscule squares of locally produced pasta, crozets de Savoie (usually made from buckwheat but sometimes durum). The name of this dish is a blend of ""crozet"" and ""tartiflette"". Tartiflette Tartiflette () is a dish from Savoy in the Alps. It is made with potatoes, reblochon cheese, lardons and onions. The word ""tartiflette"" is probably derived from the Arpitan word for ""potato"", ""tartiflâ"". This modern recipe was inspired by"
"made with flour, milk, and animal fats mixed together and then fried in hot ""strutto"", or clarified pork fat) are the perfect coupling of ""pancetta"", ""coppa"", and ""salame"", but they are also good with cheeses, particularly Gorgonzola and Robiola. ""Pisarei e fasö"" is a mixture of handmade pasta and borlotti beans. Among the culinary specialties of the Piacenza region (although also enjoyed in nearby Cremona) is ""mostarda di frutta"", consisting of preserved fruits in a sugary syrup strongly flavored with mustard. ""Turtlìt"" (""tortelli dolci"" in standard Italian), or fruit dumplings, are filled with ""mostarda di frutta"", mashed chestnuts, and other"
"berries, or similar ingredients. One of the most popular varieties is a ""galette"" covered with grated Emmental cheese, a slice of ham, and an egg cooked on the galette. In France this is known as a ""galette complète"" (a complete galette). Another variety is a hot sausage wrapped in a galette (called ""galette saucisse"", a tradition of Rennes, Brittany) and eaten like a hot dog. Galette Galette from the Norman word gale meaning flat cake is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, or, in the case of a Breton"
"Pistolette A pistolette is either of two bread-based dishes in Louisiana cuisine. One is a stuffed and fried bread roll (sometimes called stuffed pistolettes) in the Cajun areas around Lafayette. The other is a type of submarine shaped bread about half the size of a baguette that is popular in New Orleans for Vietnamese bánh mì and other sandwiches. In France and Belgium, the word ""pistolet"" refers to a round roll. The Cajun stuffed and fried bread rolls often contain seafood such as crawfish or meat. The roll is split and filled or stuffed with seafood or meat, as well"
"the word crêpe. In cookbooks, the term crépinette is sometimes used to indicate the contents of the crépinette only. This is the same as other countries where we find crépinette, sometimes spelled crepinette, to describe both the contents and the dish itself. A crépinette is a mixture of minced meat stuffed in intestinal membrane. Although it has a different casing than sausage, it is often described as a sausage dish. It is also described as a round and flat dish in a number of French dictionaries. The crépinette distinguishes itself by being balled meat wrapped in thin slices of meat."
"Paupiette A paupiette is a piece of meat, beaten thin, and rolled with a stuffing of vegetables, fruits or sweetmeats. It is often featured in recipes from Normandy. It is often fried or braised, or baked in wine or stock. They are very popular in France, being sold ready-prepared in supermarkets and butchers. Paupiettes can be made with various items such as chicken, beef, lamb, fish, veal, cabbage, turkey escalopes or slices of calves' sweetbreads. A ""paupiette"" is a type of roulade and sometimes called a braciole. Paupiette may also refer to a classic French fish dish whereby a thin"