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1 pinzimonio
pinzimonio s.m. (cuc.) 'pinzimonio' (sauce of oil, vinegar, salt and pepper in which raw vegetables are dipped).* * *pl. -ni [pintsi'mɔnjo, ni] sostantivo maschile gastr. intrad. (a sauce made with olive oil, vinegar, salt and pepper into which raw vegetables may be dipped)* * *pinzimoniopl. -ni /pintsi'mɔnjo, ni/sostantivo m.gastr. intrad. (a sauce made with olive oil, vinegar, salt and pepper into which raw vegetables may be dipped). -
2 bagna cauda
( ITALY)hot, savory dip for raw vegetablesvegetables, usually raw in an oil, garlic and anchovy sauce♦ A dip made of anchovies, olive oil, and garlic. Unlike the French anchoiade, this is served warm and is not emulsified. Bread and raw vegetables are served with this dip. The words mean "warm bath." -
3 crudità
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4 anchoiade
A dip made of pureed anchovies mixed with garlic and olive oil. Raw vegetables and bread are served with this dip. -
5 crudite
A selection of raw vegetables served with a dip. -
6 crudités
( FRANCE)raw vegetables -
7 garbanzo beans
A cold vegetable soup served throughout all of the Spanish countries. The most common version is one made with a coarse puree of fresh tomatoes flavored with vinegar and olive oil, embellished with diced raw vegetables like onions, cucumbers, and peppers. A light gazpacho is made with a puree of cucumber, and served with an array of garnishes for the diner to choose from. Roasted almonds, avocadoes, and croutons are common garnishes. -
8 garnish
To decorate a dish both to enhance its appearance and to provide a flavorful foil. Parsley, lemon slices, raw vegetables, chopped chives, and other herbs are all forms of garnishes. -
9 guacamole
( MEXICA)A mashed avocado condiment often served as a dip♦ Dip served with tortilla chips of mashed avocado with onions, chiles, tomatoes, lime juice and spices.♦ Avocado ground to a paste, sometimes mixed with onions, chiles, tomato, lime juice and cilantro.♦ Mashed avocado, often mixed with tomatoes, onions, cilantro, chiles, garlic and/or lime juice. May be served as a dip with tortilla chips or as a garnish with a meal.♦ A dish made from mashed avacado and lime or lemon juice, with onions, chilies, and seasonings added. Often used as a condiment in Mexican dishes.(SPAIN / LA)an avocado dip or filling, with mashed tomatoes, onions, chilies and citrus juiceA dip made of mashed avocadoes seasoned with onions, tomatoes, chilies, and cilantro. This is mostly eaten as a dip for fried corn chips, but it is also very good with raw vegetables. You may also use it as a filling for burritos and tacos. -
10 pinzimonio
( ITALY)selection of whole, raw vegetables eaten with oil & vinegar dressing -
11 tapenade
( FRANCE)a paste of black olives, often capers and anchovies, crushed in a mortar with lemon juice and pepper♦ A paste made from cured black olives seasoned with olive oil, garlic, anchovies, capers, lemon, and marc or cognac. This is common in Provence, where it is served with croutons and raw vegetables to dip. This also makes a good sauce for grilled meats and strong flavored fish. -
12 taramasalata
A Greek dip made of olive oil and Cod fish roe with the consistency similar to that of mayonnaise. American versions commonly use salmon, whitefish, or carp roe. This is served with raw vegetables and bread or croutons. -
13 sashimi
( JAPAN)(most often fish).raw fish served without rice.♦ Assorted pieces of sliced, raw fish presented on a plate, sometimes with rice on the sidethinly sliced raw fish on rice, usually served with soy sauce and wasabiA Japanese dish of raw fish, shellfish, and mollusks served with soy sauce, wasabi, and pickled vegetables. Sushi is similar but it is served with vinegared rice, and may also include nori seaweed, vegetables, and strips of cooked eggs similar to omelets. A common accompaniment to this is pickled ginger.usually slices of raw seafood, such as tuna or salmon or octopus, served on a platter with thinly sliced ginger, finely shredded radish, and wasabi and shoyu. Italians have a version called ‘carpaccio’ -
14 sukiyaki
( JAPAN)the very traditional Japanese Cuisine♦ a type of hotpot with a sweet, soy-based soup (sukiyaki tare). Slices of beef and vegetables are cooked at the table in a shallow iron pan and dipped in raw egg just before eating.♦ Hot pot dish with tofu, negi (scallion), sliced meat (usually beef), konnyaku noodles, mushrooms and Chinese cabbage. The food is then dipped in a small bowl of raw, beaten eggs before being eaten.♦ Famous Japanese dish that consists of thinly sliced beef, tofu and vegetables in sugared soy sauce mixed with sweet sake (mirin) in the nabemono ("one-pot") style. The thinly-sliced beef is browned in the pan, then the broth is poured in and the other ingredients added in layers and boiled. Only the cutting of ingredients is done in kitchen while the cooking is carried out in a shallow saucepan on the dinner table.♦ Thinly sliced meat, seafood, or vegetables cooked in a pot of simmering broth at the table♦ braised beef and vegetable dish with broth added after cooking♦ thin strips of beef, vegies, slowly cooked or simmered in a shallow pot at the table. before being eaten, the ingredients are usually dipped in a light ponzu sauce -
15 sushi
( JAPAN)bite-sized clumps of vinegared rice topped with or wrapped around raw seafood or certain vegetables.♦ rounds of vinegared rice wrapped in dried seaweed with a center of raw fish or vegetables, served with wasabi and soy♦ delicacies made with fish, seafood or vegetables moulded on top of vinegared moulded rice fingers -
16 bagnacauda
pl. bagnecaude [baɲɲa'kauda, baɲɲe'kaude] sostantivo femminile gastr. intrad. (typical Piedmontese anchovy and garlic based dip, served with raw or boiled vegetables)* * *bagnacaudapl. bagnecaude /baŋŋa'kauda, baŋŋe'kaude/sostantivo f.gastr. intrad. (typical Piedmontese anchovy and garlic based dip, served with raw or boiled vegetables). -
17 coulis
( FRANCE)thick sauce or purée, often of vegetables or fruitpurée of raw or cooked vegetables or fruit.♦ Produit résultant de la cuisson prolongée de certaines denrée et passé au tamis pour obtenir une purée fine et liquide.♦ A puree of fruit or vegetables, used as a sauce or flavoring agent to other sauces or soups. As sauces, they are thinned down just enough to reach the proper consistency, but not so much as to alter the intense flavor of the puree. -
18 chirashi sushi
( JAPAN)Assortment of sliced raw fish and vegetables on a bed of rice -
19 nabemono
( JAPAN)quick cooked stew.♦ dishes that are hearty wintertime specialties, fish, various other seafood, chicken, meat and/or vegetables in a bubbling pot right at your table. serving trays piled high with raw ingredients arrive at the table, then everyone pitches in with the cooking, finally eating together out of the communal pot
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