A dialect name for the black boletus mushroom. Excellent to eat from August to October whether raw in salads or cooked or preserved and also freezes well.
A large female marine conger eel traditionally cooked in tomato sauce and eaten at Christmas in Naples. They can grow as long as 150 cm (5 ft).
"Eel in the style of Leghorn." A large female eel cut into chunks and sautéed with garlic, onions, carrots and celery and then stewed with tomatoes. Usually served over toasted bread.
Marinated eel.Eel marinated in oil and vinegar, after which it is poached in the marinade, cooled and marinated for a few more days.
Small, 2 cm (1") or so across, oval or round pasta envelopes similar to ravioli, folded into a half moon shape and with a frilled edge. In Emilia-Romagna they usually have a rich meat stuffing, often made from a stew, well reduced and sieved. In Lombardy they are made with chicken, breadcrumbs, eggs, spices and grated cheese and served in chicken broth. In Piacenza the same pasta is called anvein.
A dialect name for the boletus, cep or porcino mushroom, often used in dried form in stews and stocks.
