A name in Milan for the Caesar's mushroom. Excellent raw in salads or grilled, stuffed or used as a garnish.
Base. This may be the base of bottom of an artichoke, the heart that is revealed when all the leaves are stripped away. It may also be the base of a meal, such as the stock on which it is based.
Artichoke base. When artichokes have reached the stage where the leaves are too tough to eat, these are prepared by breaking off the stem of the artichoke by bending it until it comes off. Cut the base flat and then remove the leaves. Trim the outside of the heart and then remove the choke, being certain to remove all last traces. Rub the heart with lemon to prevent it from discolouring or put into acidulated water. These are sometimes referred to as artichoke hearts, which are from younger artichokes in which the bracts have not yet formed the choke and are included with the base. In the Rialto Market in Venice you will see artichoke sellers surrounded by heaps of leaves as they prepare these for use stewed, in a risotto, sautéed.
Fondue, originally from Valle d'Aosta. A traditionally terra cotta pot containing melted cheese, usually Fontina, mixed with milk and eggs, kept hot over a flame at the table. Into this pot diners dip pieces of bread, toast or vegetable or meat impaled on special fondue forks. It may also be used as a sauce for pasta or risotto and sometimes topped with shaved white truffle. There are versions of fonduta with chocolate or with hot stock and meats.
A fondue sauce made by melting alternate layers of Parmesan cheese, sliced and grated, and white truffle.
