Louie Bossie's Menu & Culinary Terms Flashcards

Vocabulary flashcards reviewing culinary terms, ingredient descriptions, and menu preparations from the Louie Bossie's notes.

D.O.P.

Italian certification guaranteeing that a product comes from its designated region and meets specific production standards.

Coccoli Fritti

Three fried triangles of pizza dough that puff up to create a warm, crispy bread with a hollow center, served with 3oz whipped ricotta, parmesan, EVOO, and micro basil.

Arancini con Tartufo

Risotto combined with shaved black truffle, rolled into small balls, filled with mozzarella, deep fried, and served over garlic aioli topped with truffle oil, pecorino, and micro basil.

Fregula

A type of semolina pasta originating from the Sardinia region of Italy.

Giardiniera

A spicy pickled blend made of celery, carrot, cauliflower, and peppadews.

Clams Oreganata

Six baked halved clams prepared with a mixture of clams, guanciale, oregano, parsley, garlic, and focaccia breadcrumbs.

Salsa Verde Picante

A spicy sauce prepared with EVOO, Calabrian chili paste, garlic, Fresno peppers, red pepper, and capers.

Pepperonata

A condiment made of slow-stewed sweet bell peppers, onions, tomatoes, and EVOO.

Mushroom Conserva

A cooked mushroom blend consisting of crimini, white maitake, brown maitake, oyster, and beech mushrooms with EVOO, salt, and pepper.

Finocchiona

Cured pork salami flavored with fennel seeds, featuring a sweet flavor profile.

Picante Salami

Pork salami from the Calabria region colored and flavored with red peppers and paprika; similar to pepperoni and slightly spicy.

Soppressata

Cured pork coarsely ground with black pepper and formed into sausage.

Coppa

Cured meat made from the neck muscle of the hog, dry cured and rubbed with a paprika and black pepper crust.

Prosciutto Cotto

Slow-cooked ham brighter in color and lighter in flavor than Prosciutto di Parma, sometimes seasoned or brined with herbs, spices, and truffles.

Prosciutto Speck

Cured, lightly smoked ham typically produced in South Tyrol in northeast Italy.

La Tur

Soft-ripened, cylinder-shaped cheese made from a blend of pasteurized sheep's, cow's, and goat's milk by Caseficio dell'Alta Langa, featuring an edible soft wrinkled rind and light straw yellow color.

Fontina Valle D'Aosta D.O.P.

Semi-soft, creamy pasteurized cow's milk Italian cheese with a pale yellow color and a mild, nutty, sweet, and tangy taste.

Robiola D.O.P.

Soft cheese from the Piedmont region of Italy made from a creamy blend of pasteurized cow and sheep's milk, tasting sweet and milky, similar to Brie.

Gorgonzola Dolce D.O.P.

Soft, spreadable pasteurized cow's milk cheese featuring a pale yellow color with bluish-green veins, a sharp flavor, and a strong, spicy aroma.

Mozzarella di Bufala

Southern Italian cheese made from pasteurized buffalo milk with high moisture content, white to light yellow in color, traditionally served the day after making.

Rapini

Also known as broccoli rabe, a bitter version of broccoli sauteed in EVOO, roasted garlic, red pepper flakes, salt, and pepper.

Kurobuta Pork

Highly sought-after pork prized for its sweeter taste, abundant marbling, and redder appearance compared to standard pork chops.

Scottadito

Translates to 'burnt fingers'; dish of four 4oz Australian lamb chops marinated in EVOO, mint, thyme, chilies, salt, and pepper, served over garlic aioli and salsa verde.

Cornicone

The Italian term for the well-defined crown or outer crust edge of a Neapolitan pizza.