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'Nduja is made with meat from the trimmings from various meat cuts and fatback, and sun-dried Calabrian chilli peppers, which give 'nduja its characteristic fiery taste. These are minced together, then stuffed in large sausage casings and smoked, creating a soft large sausage, which is then aged for 3-6 months. [ 3 ]
The sauce, while based on a recipe used in India, did not grow popular in the west until marketed by Lea and Perrins. As such, it has retained the name they gave the sauce, “Worcestershire.”
The term rostrum, referring to a podium for a speaker is directly derived from the use of the term "Rostra". One stands in front of a Rostrum and one stands upon the Rostra. While, eventually, there were many rostra within the city of Rome and its republic and empire, then, as now, "Rostra" alone refers to a specific structure.
The Roma also consume roasted apples, almond cakes, rabbit or hedgehog stew, clay-baked hedgehog and trout, snails in broth, pig stomach, and fig cakes. [9] Rabbit stew is made with rabbit meat, innards, bacon and onions. [10] Baked hedgehog is flavored with garlic, and is called hotchi-witchi or niglo, in Romani. [11]
The sauce is made from mayonnaise with vinegar, mustard, shallots, capers, chopped pickles, and/or fresh herbs (chives, tarragon, chervil, burnet). [2] It is commonly served as céleri remoulade, a mustard-flavored remoulade variation with shredded raw celeriac. Often it is served as a condiment for red meats, fish, and shellfish.
The sweet bread’s name is derived from pan del Ton, Italian for “Toni’s bread.” It is traditionally made with rum-soaked raisins and citron. This Italian pastry has been eaten since the ...
Genovese sauce, known in Italian as sugo alla genovese or "la Genovese", is a slow-cooked onion and meat sauce associated with the city of Naples. It is typically served with ziti , rigatoni or paccheri pasta and sprinkled with grated cheese.
In German cuisine, Butterbrot (literally: butter bread = bread with butter) is a slice of bread topped with butter.Also known as boterham in Dutch speaking countries, it is still considered Butterbrot or boterham even if additional toppings, such as cheese, spreads, or lunch meats, are added, as long as it begins with a slice of bread with butter.