An alternative name for a cheese cassata. It also means a small savoury pastry and, more commonly, a meatball.
A small pasty of either puff or short crust pastry, filled with a meat or poultry filling and deep-fried. It is also a cheese cassata and, more commonly, a meatball.
A small ball of food. Meatball. A flattish croquette rolled in breadcrumbs and fried. This is a good way to use up left-over meats or fish. It is also a small savoury pastry and a cheese cassata and can be a dumpling.
Highly spiced meatballs simmered in a stock containing onions, green peppers, chillis and tomatoes.
A pear- or cone-shaped soft cheese made with cow's milk, based on visually defective or flawed Maroilles or buttermilk mashed with pepper, cloves, tarragon and parsley. This gives it a greyish paste and it has a beer-washed rind coated with paprika to make it red. It is made industrially in the Avesnes region in Flanders. It is often hand-formed into a pear shape. This traditional table cheese is at its best summer, autumn (US: fall) and winter, is made with raw or pasteurised buttermilk and contains 45% fat. The curds are cooked and unpressed. It may be found in the following dimensions: 7.5 cm (3") diameter x 10 cm (4") high, weighing 180-250 g (7-9 oz). Affinage is usually from 2-3 months and it is a sharp, strong, piquant cheese, both in taste and in smell.
A mild, fresh, white, ball-shaped cow's milk cheese flavoured with salt, pepper, tarragon, parsley and chives. It is made from fromage frais in homes and farms around Cambrai in Picardy.
A fresh, round cow's milk cheese flavoured with garlic, chives and pepper made at the Abbey of La-Pierre-Qui-Vire in Burgundy.
An even sharper version of Boulette d'Avesnes, a pear- or cone-shaped soft cheese made with cow's milk, based on visually defective or flawed Maroilles or buttermilk mashed with pepper, cloves, tarragon and parsley. This gives it a greyish paste and it has a beer-washed rind coated with paprika to make it red. It is made industrially in the Avesnes region in Flanders. It is often hand-formed into a pear shape. This traditional table cheese is at its best summer, autumn (US: fall) and winter, is made with raw or pasteurised buttermilk and contains 45% fat. The curds are cooked and unpressed. It may be found in the following dimensions: 7.5 cm (3") diameter x 10 cm (4") high, weighing 180-250 g (7-9 oz). Affinage is usually from 2-3 months and it is a sharp, strong, piquant cheese, both in taste and in smell.
