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How to pronounce “Worcestershire” 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 ...
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.
Cacio e pepe (Italian: [ˈkaːtʃo e pˈpeːpe]) is a pasta dish typical of the Lazio region of Italy. [1] [2] Cacio e pepe means 'cheese and pepper' in several central Italian dialects.
In ancient Rome, the first taste of olive oil was "likely an oil-soaked piece of bread that may or may not have been rubbed with garlic". In modern times, bruschetta was a staple of the trattoria that made up "for the frugality of the fare". Over time, the dish gained popularity and made its way into the cuisines of higher social classes. [7]
The basic recipe calls for milk and onion with breadcrumbs and butter added as thickeners, seasoned with nutmeg, clove, bay leaf, black pepper and salt, with the meat fat from roasting often added too. [5] [6] The use of slightly stale bread is optimal.
'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 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 dish is typically made with penne or macaroni pasta, a minced-meat sauce with tomato and onion, and a white sauce often enriched with Rumi cheese. Egg or cheese (cheddar and mozzarella) [dubious – discuss] may also be baked on top. The dish was introduced to Egypt by Greek and Italian immigrants in the 19th century. [13]